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Making Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 10
Making Quick Breads . . . . . . . . . . . . . . . . . . . . . . . .Page 10
Processing Yeast Dough . . . . . . . . . . . . . . . . . . . . . .Page 11
Slicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14
Whole Peppers . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14
If it Doesn't Fit . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14
Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14
Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16
Shredding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16
Long Vegetables . . . . . . . . . . . . . . . . . . . . . . . . .Page 16
Cabbage for Coleslaw . . . . . . . . . . . . . . . . . . . . .Page 16
Hard Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16
Firm Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 16
Processing Cheese . . . . . . . . . . . . . . . . . . . . . . . . .Page 17
Making Baby Food . . . . . . . . . . . . . . . . . . . . . . . . . .Page 17
Adapting Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 17
Cleaning and Storing . . . . . . . . . . . . . . . . . . . . . . . .Page 18
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . .Page 19
For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 19
Technical Information . . . . . . . . . . . . . . . . . . . . . . . .Page 20
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 20
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 48
3
THE PARTS
The Cuisinart
®
DLC-X Plus food processor, a compact and
versatile appliance, has a large feed tube that is easy to use.
The machine chops, minces, shreds, grates, slices, blends,
purées, emulsifies, mixes and kneads - all with great efficiency
and speed.
Completely assembled, it is only 17 inches high (43 cm) and
stores conveniently under most kitchen cabinets. With the
cover inverted, it is 12
⁄
inches high (32 cm). It includes:
1
2
1. A motor base with a vertically projecting shaft and two
control levers.
2. A work bowl with an 8-inch diameter (20 cm).
3. A cover with a large feed tube 6 1/4 inches long x 3 1/4
inches feed wide (16 x 8cm).
4. An easy to use pusher assembly that slides over the
feed tube.
5. A sharp metal blade.
6. A plastic dough blade.
7. Three serrated slicing discs, to produce slices 2 mm,
4 mm or 6 mm thick.
8. A shredding disc.
9. A detachable stem that fits all discs.
10. A plastic spatula.
11. A plastic cleaning tool.
THE PROCESSING TOOLS
The metal blade is the master tool, the one you'll use most
often. It chops raw and cooked fruits, vegetables, meat, fish
and cheese to the exact consistency you want - from coarse
to fine, even to a purée. You control the texture. It chops nuts,
makes nut butters, makes mayonnaise and Hollandaise sauce,
and mixes tender, flaky pastry.
The dough blade mixes and kneads yeast doughs more
efficiently than the metal blade. Use it for all yeast dough
unless the recipe calls for less than 3
(17
1
⁄
ounces, 500g).
2
1
⁄
cups of flour
2
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