Related Manuals for Cuisinart DLC-2007N
Summary of Contents for Cuisinart DLC-2007N
- Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 7-Cup Food Processor DLC-2007N For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Recommended Capacities
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits 7 cups processed food and Vegetables Chopped or Puréed 1-1/4 pounds meat, cut in 1 inch or smaller cubes, chilled Meat, Poultry, Fish or Seafood Bread Dough 4 cups flour (32 ounces), yielding two 1-pound loaves Pizza Dough 3 cups flour (26 ounces), yielding 3 12-inch pizzas Nuts for Nut Butters... -
Page 3: Unpacking Instructions
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart ® Premier Series 7-Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small push- ers, dough blade, metal chopping/mixing blade, slic- ing disc, shredding disc,... -
Page 4: Table Of Contents
TABLE OF CONTENTS Recommended Capacities ..1 Unpacking Instructions... . . 2 Important Safeguards ....4 Introduction . -
Page 5: Important Safeguards
4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible... -
Page 6: Introduction
INTRODUCTION Congratulations on your purchase of a Cuisinart ® Premier Series 7-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart ® Premier Series 7-Cup Food... -
Page 7: Machine Includes
This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small food like garlic. 2. A large pusher that fits into the Cuisinart ® Supreme ® feed tube opening and moves freely within it. -
Page 8: Machine Functions
5. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl. 6. Align pusher with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom. -
Page 9: Chopping, Puréeing & Mixing With Metal Blade
Grab the blade hub, and remove the metal blade before tilting the bowl, using a spatula to scrape off any food. Then carefully lift the blade out of the work bowl. Or insert your finger through the hole in the bottom of the work bowl, gripping the blade from the bottom, and grip the outside of the work... -
Page 10: Chop Meat, Poultry And Fish
Cut the peel into lengths of 2 inches (5cm) or less and process with 1/2 cup (125 ml) of granulated sugar until finely chopped. This may take 2 minutes or longer. For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. -
Page 11: Beat Egg Whites
For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place 1/4 cup pas- teurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and a pinch of ground white pepper in the work bowl. -
Page 12: Preparing Food For Slicing And Shredding
Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped –... -
Page 13: Practicing Slicing And Shredding
apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams. PRACTICING SLICING AND SHREDDING 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. -
Page 14: Small Amounts Of Food
With the optional Square Julienne Disc, you can make square julienne strips in one operation. SLICING MEAT AND POULTRY Cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. -
Page 15: Kneading Yeast Dough With Dough Blade
well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to slice or shred mozzarella when well chilled, and Parmesan when at room temperature. TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE The Premier Series 7-Cup Food Processor is designed to mix and knead... -
Page 16: Adding Liquids
them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner.) Adding liquids All liquid should be added through the small feed tube while the machine is run- ning. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. -
Page 17: Sweet Dough
Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immedi- ately add 2 tablespoons (30 ml) flour through small feed tube while machine is running. Dough doesn’t clean inside of work bowl: •... -
Page 18: Cleaning And Storing
after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading. Blade doesn’t incorporate ingredients: Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Dough blade rises in work bowl: Blade may not have been... -
Page 19: For Your Safety
Premier Series 7-Cup Food Processors. This warranty is available to consumers only. You are a consumer if you are the owner of a Cuisinart ® Premier Series 7-Cup Food Processor that was purchased at retail for personal, family or house- hold use. - Page 20 California residents may also, according to their pref- erence, return nonconform- ing products directly to Cuisinart for repair, or if nec- essary, replacement, by calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart will be responsible for the...
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Page 21: Recipes
Recipe Table of Contents Appetizers ....... . Soups ........Breads . -
Page 22: Appetizers
Fresh Tomato and Corn Salsa Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood. small onion, peeled, cut into 1-inch pieces (about 1/2 cup pieces) cup fresh cilantro medium jalapeño pepper, seeded, cut into 1-inch pieces medium vine-ripened tomatoes, cut into 1-inch pieces... - Page 23 Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl;...
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Page 24: Soups
Vegetarian Potato and Split Pea Soup Hearty enough to serve for supper, this soup has only 3 fat grams per serving! small carrot, peeled, cut to fit feed tube vertically small celery rib, peeled, cut to fit feed tube vertically small onion, peeled, cut in half 1-1/2 tablespoons unsalted butter small garlic clove, peeled... - Page 25 Always served well chilled, this refreshing summer favorite has its origins in the Andalusian region of Spain. garlic clove, peeled small jalapeño pepper, seeded, cut into 1-inch pieces cup fresh cilantro small scallions, trimmed, cut into 1-inch pieces green bell pepper, cored, seeded, cut into 1-inch pieces medium tomatoes, cored, cut into1-inch pieces...
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Page 26: Breads
Fresh homemade bread is simple to make with your Cuisinart Makes 16 servings (2 loaves, 1 pound each) package active dry yeast teaspoons sugar cup warm water (105° - 115°F) cups unbleached all-purpose flour tablespoons unsalted butter, in 1-inch pieces In a 2-cup liquid measure, dissolve yeast and sugar in warm water. - Page 27 Pecan Sticky Buns are so good that it is hard to eat just one! Sweet Dough: package active dry yeast cup warm water (105° - 115°F) 2-1/2 cups unbleached all-purpose flour cup unsalted butter, in 1-inch pieces cup sugar, divided teaspoon salt cup fat free milk large egg...
- Page 28 Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g Pizzas are so simple to make with a Cuisinart that you can throw away the delivery menu!
- Page 29 In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt. Add cold water to yeast mixture. With machine running, pour liquid through small feed tube as fast as flour absorbs it.
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Page 30: Sauces And Dressings
Sauces and Dressings (The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage is necessary.) large egg large egg yolk... -
Page 31: Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad. clove garlic, peeled tablespoons Dijon-style mustard cup wine vinegar teaspoon kosher salt Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep- per. - Page 32 Cranberry Relish with Toasted Walnuts Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham. cup walnut halves cup sugar strips orange zest Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra- grant, about 8 to 10 minutes.
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Page 33: Chocolate Sauce
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer, uncovered, over low heat, for 30 – 40 minutes to reduce, stirring now and then. -
Page 34: Entrées
East-West Chicken and Vegetable Asian flavors blend with Italian Reggiano Parmesan and pasta in this colorful and delicious stir-fry. boneless, skinless chicken breast halves (6 – 8) ounces each) ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows ounce Reggiano Parmesan cheese, cut in 1/2-inch cubes... - Page 35 reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc- coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds.
- Page 36 Hearty Turkey Chili – Cincinnati Style Try our heart-smart variation of Cincinnati-Style chili. When served with cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese, and oyster crackers it is known as “Five Way Chili.” If you prefer beef chili, you can use beef chuck rather than turkey. Makes 4 servings (served alone);...
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Page 37: Pizza
Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza. Makes one 14-inch pizza or two 9-inch pizzas, to serve 4 Pizza Dough, p. 27 pound firm but ripe plum tomatoes ounce Reggiano Parmesan, cut in 1/2-inch cubes ounces fresh mozzarella, very well chilled... - Page 38 French Cut Green Beans with Shallots “French cut” green beans take just seconds with the Cuisinart pound fresh green beans, trimmed, cut to fit feed tube horizontally large shallots, peeled, cut into 1-inch pieces teaspoons olive oil Insert 4 mm slicing disc in food processor. Place beans horizontally in large feed tube and process using light pressure.
- Page 39 Preheat the oven to 350˚ F. Spray an 8 x 8 x 2-inch pan (8 cup) with cooking spray. Set aside. Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop 1 tablespoon of the butter through the feed tube and process 10 seconds to blend with the crumbs.
- Page 40 Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, and tamari.
- Page 41 Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and refrigerate at least 30 minutes before serving to allow flavors to develop. *To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and set over a bowl.
- Page 42 Our sinfully delicious brownies just melt in your mouth. Cooking spray ounces unsweetened baking choco- late, broken into 1/2-inch pieces cup sugar cup unsalted butter, melted Preheat oven to 350° F. Lightly coat an 8 x 8-inch baking pan with vegetable oil cooking spray.
- Page 43 Preheat oven to 375˚ F. Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5 seconds. Remove and reserve. Process egg and sugars for 1 minute.
- Page 44 Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert. low fat honey graham crackers, bro- ken into pieces tablespoon sugar tablespoon unsalted butter pound low fat cream cheese, at room temperature Preheat the oven to 325˚ F. Wrap the bottom and sides of a 7 x 3-inch springform pan in a sheet of oversized aluminum foil.
- Page 45 Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. pound carrots peeled 1-1/2 cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt teaspoon cinnamon teaspoon ginger teaspoon freshly grated nutmeg cup brown sugar, packed cup vegetable oil large eggs...
- Page 46 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, For a single crust pie or tart: 1-1/2 cups all-purpose flour teaspoon salt...
- Page 47 Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. You may also choose to use all pears or all apples. Makes a 10-inch deep dish pie - 12 servings Pastry for a 2-crust pie, p.45 ripe but firm pears, about 8 ounces each, peeled, cored and quartered Granny Smith Apples, about 8 ounces...
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