Cuisinart DLC2011E Instructions Manual page 15

Slicing cooked meat or poultry:
• The food must be very cold, and, if possible, cut in pieces the width
of the opening. For slicing sausage, use the smallest opening in the
lid. Ensure you insert the pieces vertically, packing them in to such
an extent that they do not fall onto their sides when the metal disc
starts revolving.
Slicing cheese:
• Not all cheeses can be sliced. Generally speaking, soft cheeses are
unsuitable and with very hard cheeses you risk damaging the metal
disc or the machine itself. Never try to slice a cheese that is too hard
to cut with a knife.
• On the other hand, you can grate the majority of cheeses,
except for soft cheeses. The only exception to this rule is
mozzarella, which grates well if it has been placed in the
freezer until it turns hard.
• Hard cheeses, like parmesan, can only be grated at room
temperature. The others must be quite cold (or semi-frozen if
they have a soft crust).
Cheese type
Soft cheese (at room temperature)
Semi-soft cheese (half-frozen)
Semi-hard cheese (half-frozen)
Hard cheese (at room temperature)
* Soft and semi-soft cheese will produce a purée; semi-hard and hard
cheese will be chopped.
Kneading dough
This machine has been designed to allow you to prepare dough in the
minimum amount of time.
There are two distinct types of risen dough:
• Classic (bread) dough is composed of a mixture of flour comprising
of at least 50% of white flour. It is generally prepared with water. It
is smooth and elastic, and slightly sticks to your fingers. When it has
been correctly kneaded, it forms a ball.
• (Pastry) dough for sweetened preparations contains a large proportion
of sugar, butter and/or eggs. It is often prepared with milk. It is a rich
and sticky dough, which does not form a ball after being kneaded.
• These two types of dough can be processed with the KNEADING
speed. Simply press the Knead touch-pad control. A control lamp
lights up, indicating that the kneading mode has been selected.
• Maximum capacity:The maximum capacity in terms of flour is 500g
for all-purpose flour and 300g for wholemeal flour.
13
Chop/Purée Grate Slice
Yes* No No
Yes* Yes No
Yes* Yes Yes
Yes* Yes No
IMPORTANT: Use the special dough blade for kneading more than
400g of dough. Since the kneading blade does not reach the sides of
the bowl, it is unable to mix all the flour if there is only a low quanti-
ty present. This is why it is preferable to use the chopping blade
for kneading quantities of less than 400g of dough.
Recipe for bread dough:
Ingredients:
- 500g flour
- 10g salt
- 15g baker's yeast
- 220ml cold water (NB: the quantity of water may vary, depending on
the quality of the flour)
• Use the kneading blade. Add all the ingredients to the food-processor
bowl.
• Press (and hold down) the KNEAD touch-pad control until the dough
is homogeneous.
• Take the dough out of the food processor, knead it around 20 times
by hand to give it elasticity (if necessary, add a little more flour).
• Leave the dough to rise in a warm place sheltered from draughts for
between 1 hour and 1 hour 30 minutes. It should double in size.
• Now re-work the dough, kneading it 1 or 2 times by hand.
• Shape into 50-g balls to facilitate rising and baking in the oven.
Leave the balls of dough to rise for 30 minutes.
• Put the balls of bread in an oven pre-heated to 240°C (475°F / gas
mark 9)
• Bake the bread for around 20 min, until it is a nutty colour.
Hint: For successful bread, use very cold water.
IMPORTANT:
- Never exceed the recommended quantities.
- The bread dough must be elastic enough for you to be able to knead
it. If the dough is too hard, it could damage your machine.
Recommanded quantities for different ingredients
Ingredients
Grated fruit and vegetables
Grated or mixed meat, poultry and fish
Bread dough
Meat stuffing
Nuts
Quantity
1,5 kg
1 kg
800 g
1 kg
500 g