Related Manuals for Cuisinart DLC-2011N
Summary of Contents for Cuisinart DLC-2011N
- Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011N For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
-
Page 2: Recommended Capacities
Recommended work bowl capacity for various foods FOOD Chopped Fruits and Vegetables Chopped or Puréed Meat, Poultry, Fish or Seafood Bread Dough Pizza Dough Nuts for Nut Butters Sliced or Shredded Cheese, Fruit, or Vegetables Cake Batter Thin Liquids (such as custard for quiche or cheesecake batter) Thick Liquids Puréed Cooked Fruits... -
Page 3: Unpacking Instructions
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart ® Premier Series 11 Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, PowerPrep ® Metal Dough blade, metal chopping/mixing blade, slicing 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 11-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 11-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
4. With the stem facing down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. -
Page 9: Chopping, Puréeing & Mixing With Metal Blade
turn the cover clockwise to unlock, and remove by lifting it off. Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove. -
Page 10: Chop Fresh Herbs
obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigera- tor. They may be frozen for months, stored in an air- tight container or bag. To chop peel from citrus fruit or to chop sticky fruit like dates or raisins:... -
Page 11: Beat Egg Whites
eggs (for safe food proce- dures, we recommend using pasteurized liquid eggs, or the "cooked egg" recipe on page 52), salt, vinegar or lemon juice, dry mustard, and two table- spoons of the oil until smooth, at least 30 sec- onds. -
Page 12: Preparing Food For Slicing And Shredding
mixed with the sugar and eggs. Then add flavoring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredi- ents to the work bowl. Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. -
Page 13: Practicing Slicing And Shredding
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. 2. Slide the pusher into place, and apply pressure to the pusher while pressing down... -
Page 14: Slicing Meat And Poultry
optional Square Julienne Disc, you can make square julienne strips in one oper- ation. 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
most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to shred mozzarella when well chilled, and Parmesan when at room temperature. TECHNIQUES FOR KNEADING YEAST DOUGH... -
Page 16: Processing Dry Ingredients
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: Sweet Dough Problems
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. Make sure butter or margarine is at room temperature. Metal dough blade rises in work bowl: Blade may not have been pushed down as far as... -
Page 19: For Your Safety
Premier Series 11- Cup Food Processors. This warranty is available to consumers only. You are a consumer if you are the owner of a Cuisinart ® Premier Series 11-Cup Food Processor that was pur- chased at retail for personal, family or household 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...
-
Page 21: Recipes
Recipe Table of Contents Appetizers ....... . Soups ........Breads . -
Page 22: Appetizers
Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Preparation: 5 - 10 minutes, plus 1 hour resting time small onion, peeled, cut into 1-inch pieces (about 1 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 This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. Preparation: 10 – 15 minutes (plus 1 hour roasting time for shallots or garlic if cup fresh flat parsley leaves, washed and dried strips lemon zest, 2 x 1/2 inches, bitter white pith removed...
- Page 24 These savory wafers just melt in your mouth. plus 30 minutes resting time and 30 minutes baking and cooling ounces Monterey Jack cheese small fresh jalapeño, seeded tablespoons unsalted butter teaspoon dried cilantro Insert the shredding disc. Place cheese in large feed tube and shred, using light pressure; reserve.
- Page 25 Turkey Sausage & Sun-Dried Tomato Puff Pastry Do-ahead prep makes these perfect for entertaining. Preparation: 15 - 20 minutes, plus 1 hour to thaw puff pastry and roast the sausage, and 30 minutes baking time cup toasted walnuts 1-1/2 ounces Asiago cheese, cut in 1/2-inch pieces sun-dried tomato halves, reconstituted in 1/2 cup boiling...
- Page 26 Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos. Makes 28 1-1/2 inch stuffed mushrooms Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling 1-1/2 inch white button or cremini mushrooms 1-1/2 ounces French bread, cut in 1-inch pieces 1-1/2 ounces Asiago cheese...
-
Page 27: Soups
Butternut Squash Bisque with Roasted Cremini Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy. ounces Cremini mushrooms, stems removed and reserved 1-1/2 tablespoons extra virgin olive oil medium onion (about 6 ounces), cut in 1-inch pieces clove garlic, peeled... - Page 28 Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Preparation: 30 - 35 minutes, plus chilling time cloves garlic, peeled medium onions (4 ounces each), peeled, cut into 1-inch pieces red bell peppers (approximately 1-1/2 pounds total), seeded, trimmed and cut into...
- Page 29 Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Preparation: 15 - 20 minutes, plus chilling time garlic clove, peeled medium jalapeño pepper, seeded, cut into 1-inch pieces cup fresh cilantro small scallions, trimmed, cut into 1-inch pieces small green bell pepper, cored, seeded, cut into 1-inch pieces...
-
Page 30: Breads
Cranberry - Orange Bread Apples make this bread very moist - for a breakfast treat, slice and toast. Preparation: 10 - 15 minutes, plus 2 hours baking and cooling Cooking spray 1-1/2 cups unbleached all-purpose flour teaspoons baking powder teaspoon salt cup pecan halves, shells removed strips orange zest cup sugar... - Page 31 Wrap and freeze individual slices for a healthy lunchbox snack. Preparation: 10 - 15 minutes, plus 2 hours baking and cooling Cooking spray 1-1/3 cups unbleached all-purpose flour cup walnut halves, shells removed teaspoon baking powder teaspoon baking soda teaspoon salt 1-1/2 ripe bananas (about 8 ounces total), peeled, cut into 1-inch pieces large egg...
- Page 32 Almonds and pears combine to make this rich, moist tea bread. Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling Paste: cup blanched almonds cup sugar Bread: Cooking spray cup sliced almonds 1-1/4 cups unbleached all-purpose flour teaspoons baking powder teaspoon salt teaspoon baking soda To make paste:...
- Page 33 Yeast Breads If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (one 2-pound loaf) Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling tablespoons sugar, divided package active dry yeast cup warm water (105˚...
- Page 34 This bread is excellent for sandwiches and makes a delicious accompaniment to Preparation: 10 - 15 minutes, plus 2-1/4 hours rising, 40 minutes baking, and 1 hour or longer cooling package active dry yeast teaspoon sugar cup warm water (105˚ - 115˚F) ounces extra sharp cheddar cheese 4-1/2 cups unbleached all-purpose flour In a 2-cup liquid measure, dissolve yeast and sugar in warm water.
- Page 35 Spoil your family with homemade bread. Makes 18 servings (2 loaves, 1-1/4 pounds each) Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting, 35 minutes baking, and 1 hour or longer cooling package active dry yeast tablespoon sugar cup warm water (105°...
- Page 36 Once you see how simple pizzas are to make, you will never order one to be delivered again. Makes 1-3/4 pound dough, three 12-inch or six 6-7-inch crusts / 6 servings Preparation: 5 - 10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking teaspoons active dry yeast teaspoon sugar...
- Page 37 Artisan Breads Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling pound unbleached bread flour (3-1/3 to 4 cups) teaspoons fine sea salt...
- Page 38 Basic Artisan Bread (variation) To make baguettes Makes three, about 14 inches long. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour.
- Page 39 Olive and Rosemary Country Loaf The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives. Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time, 30 minutes baking time, and 1 hour or longer for cooling ounces unbleached bread flour...
- Page 40 Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Preparation: 20 minutes, plus 3 to 4 days for fermentation A starter is a type of natural yeast that makes bread rise and gives it a full, rich fla- vor.
- Page 41 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 A mountainous loaf full of the nutty taste of whole grains, the Multi Grain Sandwich loaf may also be shaped into a plump round loaf. Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter, 3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling cup Active Simple Wheat Starter...
- Page 42 “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, The two long rising periods – one at room temperature and a second in the refrigerator – give this bread a rich and subtle sour flavor in the tradition of the great breads made in European farmhouse kitchens in the past.
-
Page 43: Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Italian Reggiano in this colorful and delicious stir-fry. 5-ounce (approximate weight) boneless, skinless chicken breast halves ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows 1-1/2 ounces Reggiano ™... - Page 44 Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner. Preparation: 10 - 15 minutes, plus 18 minutes baking time tablespoon extra virgin olive oil Yukon Gold or other new potatoes, 4 ounces each, well scrubbed, opposite ends trimmed flat with a knife teaspoons Pesto –...
- Page 45 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce 1-1/4 pounds shrimp (16-20 count), peeled and deveined bunches tender, fresh chives cup Italian parsley leaves green onions, trimmed to 5 inches, then cut in 1-inch lengths...
-
Page 46: Pizzas
Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Pizza Dough, p. - Page 47 Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6 recipe Pizza Dough, p.35 tablespoons fresh flat parsley leaves large basil leaves...
- Page 48 Some of the best things in life are the simplest. Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time recipe Pizza Dough, p. 35 ounces fresh mozzarella, well chilled fresh basil leaves, washed and dried Prepare the Pizza Dough and let rise.
- Page 49 Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough (Recipe, page 35); 25 minutes plus about 30 minutes baking and resting time 2-1/2 red bell peppers, cut in half, cored and seeded...
-
Page 50: Sauces And Dressings
Sauces & Dressings Simple Tomato Sauce or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1-3/4 cups tomato sauce for pizza Preparation: 5-10 minutes plus 1 hour cooking and cooling time (add an additional 40-50 minutes to make the reduced pizza sauce) small onion (4 ounces), cut in 1-inch pieces cloves garlic, peeled... - Page 51 Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts cup walnut halves, shells removed cup sugar strips orange zest, bitter white pith removed Preheat oven to 350°...
- Page 52 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time large clove garlic cup fresh Italian parsley leaves, washed and dried tablespoon dried basil teaspoon dried oregano teaspoon kosher or sea salt Insert the metal blade.
- Page 53 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 are necessary.
- Page 54 Low in fat yet full of flavor, this sauce is great as a sandwich spread, Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt), cups nonfat plain yogurt, drained overnight to yield 1-1/2 cups* cucumbers, 7 inches in length, peeled, halved, seeded and cut into 1-inch pieces, set over a strainer to drain for 30 minutes...
-
Page 55: Sides
* Substitute a fruit flavored vinegar for a change of flavor. Calories 80 (45% from fat) • carbo. 9g • pro. 2g • fat 4g sat. fat 0g • chol. 0mg • sod 81 mg • fiber 0g Sides with a Cuisinart food processor. ® Makes 6 servings... - Page 56 Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes eight 1-cup servings of pasta salad. Preparation: 10 minutes plus 30 minutes resting time for the dressing; cup toasted unsalted peanuts cloves garlic slices of fresh ginger, peeled, each about the size of a quarter tablespoons natural style peanut butter cup + 1 tablespoon rice vinegar...
- Page 57 Roasted Garlic and Parmesan Twice Do these potatoes ahead to serve with grilled fillets or London Broil. Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes, garlic cloves, peeled Olive oil large baking potatoes (about 8 ounces each), washed, dried, pierced with a knife ounces Parmesan cheese, cut into 1-inch pieces...
- Page 58 Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles. Preparation:15 - 20 minutes, plus 85 minutes baking and resting Cooking spray ounces fresh white or wheat bread tablespoon unsalted butter, at room temperature pounds sweet potatoes, peeled, ends cut flat pound yellow onions,...
-
Page 59: Desserts
Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 1-3/4 cups + 2 tablespoons all-purpose flour 1-1/4 cups (6 ounces) lightly toasted hazelnuts... - Page 60 Double Chocolate Chunk Cookies Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling ounces milk chocolate, chilled, broken into 1-inch pieces ounces white chocolate, chilled, broken into 1-inch pieces 1-1/3 cups less 1 tablespoon all-purpose unbleached flour cup pecan halves, shells removed teaspoon baking soda Preheat oven to 375°...
- Page 61 Preparation: 15 - 20 minutes, plus 40 minutes chilling time and ounces white chocolate, such as Lindt ® or Callebaut ® , broken up, chilled ounces crystallized ginger 2-1/2 cups all-purpose flour teaspoons baking powder teaspoon salt Zest of 3 lemons, bitter white pith removed Preheat the oven to 325˚F.
- Page 62 Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time lowfat honey graham cracker sheets, broken into 1-inch pieces 1-1/2 tablespoons sugar 1-1/2 tablespoons unsalted butter pounds lowfat cream cheese, at room temperature Preheat the oven to 325°F.
- Page 63 Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and 45 to 50 minutes for preparing the frosting and assembling and chilling the cake Vegetable oil cooking spray 1-1/4 pounds carrots, peeled 2-1/2 cups all-purpose flour...
- Page 64 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, Preparation: 10 minutes, plus 30 minutes resting time For a one-crust pie: 1-1/2 cups all-purpose flour...
- Page 65 Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping Preparation: 15 – 20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling. single crust pastry recipe 1/2 cup brown sugar 1/2 cup walnuts, pecans or almonds 1/4 cup rolled oats 1/4 cup unbleached all-purpose flour 1/4 cup unsalted butter, at room...
- Page 66 Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples. Makes a 10-inch deep-dish pie - 12 servings Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry Pastry for a 2 crust pie ripe but firm pears, about 8 ounces each, peeled, cored and quartered...
- Page 67 Dark Chocolate Truffles Preparation: 5 - 10 minutes, plus about 2 hours for chilling and 15 - 20 minutes to shape and dust the truffles cup unsweetened Dutch-process cocoa ounces good quality bittersweet or semi-sweet chocolate such as Ghirardelli, Lindt or Callebaut, broken into 1-inch pieces, chilled Insert the metal blade.
- Page 68 Toaster Ovens Blenders Coffeemakers Food Makers Processors Discover the complete line of Cuisinart ® brand premier kitchen appliances including food processors, mini food processors, hand mixers, blenders, toasters, coffeemakers, cookware, ice cream makers and toaster ovens at www.cuisinart.com ©2004 Cuisinart Cuisinart ®...