Table Of Contents - Cuisinart DLC-2009CHB Instruction And Recipe Booklet

CONTENTS
Recommended Work Bowl Capacities. . . 2
Unpacking Instructions . . . . . . . . . . . . . . 3
Important Safeguards. . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . 6
Machine Includes . . . . . . . . . . . . . . . . . . . 7
Assembly Instructions . . . . . . . . . . . . . . . 7
Machine Functions . . . . . . . . . . . . . . . . . . 8
Operating Instructions . . . . . . . . . . . . . . . 8
Chopping, Puréeing & Mixing
with Metal Blade. . . . . . . . . . . . . . . . . . . . 9
Chop Raw Fruits and Vegetables . . . . . . . 9
Purée Fruits and Cooked Vegetables. . . . 9
To Dislodge Food . . . . . . . . . . . . . . . . . . 9
Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9
Chop Peel from Citrus Fruit and Sticky
Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10
Chop Meat, Poultry and Seafood. . . . . . 10
Purée Meat, Poultry and Seafood . . . . . 10
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10
Make Peanut Butter, Nut Butters . . . . . . 10
Make Flavored Butters,
Spreads and Dips. . . . . . . . . . . . . . . . . . 10
Make Mayonnaise . . . . . . . . . . . . . . . . . 10
Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11
Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11
Make Crumbs and Crumb Crusts . . . . . 11
Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11
Make Quick Breads and Cakes . . . . . . . 11
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . . 12
Round Fruits and Vegetables . . . . . . . . . 12
Whole Peppers . . . . . . . . . . . . . . . . . . . . 12
Large Fruits Like Pineapple . . . . . . . . . . 12
4
Cabbage and Iceberg Lettuce . . . . . . . . 12
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . . 12
Practicing Slicing and Shredding . . . . . . 13
Removing Sliced or Shredded Foods . . 13
Slicing and Shredding Techniques . . . . . 13
Small, Round Fruits and Vegetables . . . 13
Long Fruits and Vegetables . . . . . . . . . . 13
Small Amounts of Food . . . . . . . . . . . . . 13
French-Cut Green Beans . . . . . . . . . . . . 13
Matchsticks or Julienne Strips . . . . . . . . 13
Cooked Meat and Poultry . . . . . . . . . . . 14
Uncooked Meat and Poultry . . . . . . . . . 14
Salami and Other Sausages. . . . . . . . . . 14
Slicing and Shredding Cheese . . . . . . . . 14
Kneading Yeast Dough
with Dough Blade . . . . . . . . . . . . . . . . . . 15
Machine Capacity. . . . . . . . . . . . . . . . . . 15
Using the Right Blade . . . . . . . . . . . . . . 15
Measuring the Flour . . . . . . . . . . . . . . . . 15
Proofi ng the Yeast . . . . . . . . . . . . . . . . . 15
Processing Dry Ingredients . . . . . . . . . . 15
Adding Liquids . . . . . . . . . . . . . . . . . . . . 15
Kneading Bread Dough . . . . . . . . . . . . . 16
Kneading Sweet Dough . . . . . . . . . . . . . 16
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Shaping, Finishing and Baking. . . . . . . . 16
Making Consecutive Batches. . . . . . . . . 16
Bread Dough Problems and Solutions . . 16
Sweet Dough Problems and Solutions. . 17
Cleaning and Storage. . . . . . . . . . . . . . . 18
For Your Safety. . . . . . . . . . . . . . . . . . . . 19
Technical Data . . . . . . . . . . . . . . . . . . . . 19
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 19
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21