Cuisinart - 11 cup - Dishwasher Safe - Wide Mouth
For serious cooks who demand a powerful yet versatile machine, we offer this white 11-cup Food Processor. Ideal for fine chopping, mincing and slicing. This machine has the power to knead 3-lbs. of bread dough in less than two minutes. Use the large feed tube for slicing whole fruits and vegetables and the smaller one for smaller portions. Includes thin stainless steel slicing disc (2-mm), medium stainless steel slicing disc (4-mm), stainless steel shredding disc (4-mm), chopping blade and dough... Read more
Part Numbers: 30106343729999, DLC-8S, DLC8S
UPC: 0086279102652, 086279102652, 086279102659
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Cuisinart DLC-8E, size: 1.1 MB
User reviews and opinions
|mjh38||3:52am on Tuesday, August 10th, 2010|
|love it! This is the only mini food processor with a hole in the lid for adding liquids (for making mayonnaise). The motor is really powerful. Kitchen Helper I have a full sized Morphy Richards food processor which I mainly only pull out for making pavlova. Cruisinart Mini Food Processor. Bought this product to chop veg for my dogs,,and it does a great job,,and its so easy to clean.|
Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.
03CU13135 DLC-8S IB
INSTRUCTION AND RECIPE BOOKLET
Pro Custom 11 Food Processor
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Unplug from outlet when not i n use, before putting on or taking off parts and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. Operation 1. Do not use pusher assembly if sleeve becomes detached from pusher. 2. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent possibility of severe personal i n j u ry or damage to food processor. A plastic scraper may be used but must be used only when food processor motor is stopped. 3. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.
4. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds when you turn cover, call 1-800-726-0190 for assistance. Do not use machine). 5. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children. 6. Be sure cover is securely locked in place before operating food processor. 7. Do not try to override cover interlock mechanism. Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. Close supervision is necessary when any appliance is used by or near children. 2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 3. The food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and technique book. 4. The use of attachments not recommended or sold by Cuisinart, may cause fire, electrical shock, personal injury or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly
in locked position. 6. Maximum rating of 5.2 a m p e res is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.
SAVE THESE INSTRUCTIONS
NOTICE This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. Compact Cover 1. Do not use the Compact Cover when mixing hot, thin liquids such as soups or sauces. If you do, it is possible that hot liquid may splash and injure you. 2. DO NOT use any slicing, shredding, julienne, French fry-cut or fine grater discs with the Compact Cover. Doing so may expose the user to injury. 3. Although the Cuisinart Compact Cover may seem compatible with machines from other manufacturers, using the cover with other machines may be dangerous and may expose the user to injury. We specifically caution you not to use the Compact Cover with other brand machines.
The pusher assembly has 3 parts.
1. The small removable white pusher fits into the small feed tube. This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small hard food like garlic. 2. The large pusher is permanently attached to the sleeve, but moves freely within it except when the slide lock on the sleeve is locked in place over the large feed tube. 3. The bottom sleeve has two descending tabs. One locks the sleeve to the work bowl (white lock); the other pushes down an activating rod at the back of the bowl, permitting the motor to start.
PRACTICING WITH FOOD
PICK UP 4 COLOR PHOTOS FROM FILM
Try chopping some practice foods before you process food to eat. A zucchini or potato is a good choice. First cut into 1-inch pieces. I n s e rt the metal blade and put the pieces in the work bowl. Put on the cover; press the pusher assembly down to lock it into place. Press and release the OFF/PULSE lever two or thre e times and see what happens. Each time the blade stops, let the pieces drop to the bottom of the bowl before you pulse again. That puts them in the path of the blade each time the motor start s. Using the pulse/chopping technique, you can get an even chop without danger of overprocessing. Check the texture f requently by looking through the cover of the work bowl. If you want a finer chop, press and release the OFF/PULSE lever until you achieve the desired texture. Onions and other food with a high water content will quickly end up as a pure unless examined through the work bowl after each pulse to make sure they are not overprocessed. Try chopping other food, like meat for hamburger or sausage. Then make mayonnaise, pastry or bread, as described in the recipes in this book. To obtain consistent results:
Be sure all the pieces you add to the bowl are about the same size. Be sure the amount you p rocess is no larger than recommended. (See page 26).
REMOVING PROCESSED FOOD
Before you do anything, wait for the blade to stop spinning. Once it does, remove the cover first. You can remove the cover and pusher assembly in one operation. Hold the pusher assembly with your fingers away from the descending tabs and turn it clockwise. Lift it off, and the cover will come with it. Never try to remove the cover and the work bowl together; this may damage the work bowl. Always remove the bowl from the base of the machine before removing the blade, as the blade creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock it from the base, and lift it straight up to remove. To prevent the blade from falling out of the work bowl onto your hand, use one of the three methods shown. Be sure your hands are dry. Remove the metal blade before tilting the bowl (1.), using a spatula to scrape off any food. 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 bowl with your thumb (2.). Or hold the blade in place with your finger or a spatula while pouring out processed food (3.).
To chop nuts Chop no more than the recommended amount at one time. (See page 26). Press and release the OFF/PULSE lever and check frequently to avoid letting powdered nuts clump together in a nut butter. When a recipe calls for flour or sugar, add some to the nuts before you chop them about 1/2 cup for each cup of nuts. This allows you to chop the nuts as fine as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional Fine Shredding Disc is particularly good.
To make peanut butter and other nut butters Process up to the recommended amount of nuts. (See page 26). Let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of oil are visible. Taste for consistency. The longer you process, the softer the butter will be. For chunk style, add a handful of nuts just after the ball of nut butter begins to smooth out. To make cashew butter, add a little bland vegetable oil. Processor nut butters contain no preservatives. Store in the refrigerator to keep them from separating.
To make flavored butter, spreads and dips Cut room-temperature butter into tablespoon size pieces and reserve. Process flavoring ingredients firstanchovies, cheese, herbs, etc.chopping them fine. Be sure the work bowl is clean and dry. Then add small hard ingredients like garlic and hard cheese through the feed tube while the machine is running. Next, add the butter pieces and process until smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for s p reads and dips in the same way. All ingredients should be at room temperature and cut into 1-inch cubes, or added by tablespoonfuls.
TECHNIQUES FOR CHOPPING AND P UREING WITH THE META L BL ADE
To make mayonnaise You can make foolproof homemade mayonnaise with your Pro Custom 11. The work bowl and metal blade must be clean and dry. Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria. Because egg yolks are a fine growth medium for bacteria, we recommend that you cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffls, chilled chiffons, mousses and other recipes calling for raw egg yolks. For mayonnaise, we recommend using either the cooked egg mayonnaise on page 38, or using the following method with pasteurized liquid eggs.
For a one egg batch of basic mayonnaise made with pasteurized liquid eggs, place 1/4 cup pasteurized 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. With the machine running, add 1/2 cup of vegetable oil to the small pusher and allow to slowly drip into the mixture while processing. After all the oil has dripped through, add another 1/2 cup of vegetable oil to the small pusher and allow to drip through. The mixture will form a thick emulsion. For variation, you may experiment with using flavored vinegars, adding chopped fresh herbs, dry herbs, or roasted garlic to taste. To make your mayonnaise a little lighter, add some well-drained plain fat-free yogurt to taste.
To beat egg whites The work bowl and metal blade must be absolutely clean. Add 3 or more egg whites and p ress the ON lever. Add about 1 teaspoon of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavor is hardly detectable in cakes or souffls. Continue p rocessing until the egg whites hold their shape - about 1-1/2 to 2-1/2 minutes. Egg whites may be folded into batters and baked. We do not recommend serving uncooked egg whites.
To whip cream P rocessor whipped cream holds its shape very well. It is good for decoration or as a topping for g i n g e r b read, berries and other desserts. Chill the cream well before starting. Using the Metal blade process continuously until it begins to thicken; add sugar as desired and continue processing. Watch carefully until the cream reaches the desired consistency. For consistently reliable results, add 2 tablespoons of non-fat dried milk for every cup of cream, before whipping. P rocessor whipped cream does not whip to the light, fluffy c o nsistency obtained by methods that beat in more air. Use the optional Whisk Attachment for the fluffiest whipped cream. To make bread, cracker and cookie crumbs and crumb crusts Cut or break bread, crackers or cookies into 1-inch pieces and put them in the work bowl. Process continuously until they reach the desired texture. For seasoned crumbs, chop parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small feed tube while the machine is running. For crumb crusts, process crackers or cookies as described above. Add sugar, spices and butter, cut into 1-inch pieces, as specified by your recipe. Process until well combined. To make pastry This describes the general
procedure. A recipe giving exact proportions is on page 39. Combine unbleached all-purpose flour, salt and 1-inch pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. While the machine is running, pour ice water through the feed tube. Stop processing as soon as the dough begins to form a ball, to ensure tender, flaky pastry. Use the dough immediately or form it into a round disc about 1 inch thick. Wrap it in plastic wrap and refrigerate or freeze for later use. To make quick breads, and cakes that use baking powder and/or soda. The most important rule for success is not to overmix after the flour is added. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 7.) Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and process to mix, letting the machine run about 1 minute. Next, add 1-inch pieces of butter, at room temperature. Let the machine run continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavoring and
liquid vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients 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. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped - like raisins or nuts - add them last with the mixed dry ingredients.) To make cake mix Your food processor work bowl is l a rge enough for the preparation of an 18.5-ounce packaged cake mix. Insert the metal blade and add the cake mix to the work bowl. While the machine is running, add the eggs and liquid through the small feed tube and process for 5 seconds. Scrape down the side of the work bowl and process again for 1 minute for maximum volume. Remove the work bowl from the base but do not remove the metal blade. Insert your finger into the underside of the blade from the bottom of the work bowl to hold the blade in place while emptying the batter. Tip: After emptying cake batter or pured soup from the work bowl, replace the bowl on the motor base. Insert the metal blade and pulse once. Centrifugal force will spin the batter off the blade onto the side of the work bowl. Remove the blade, and use the spatula to scrape any remaining batter from the bowl.
TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE
The Pro Custom 11 Food Processor can mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND. There are two general types of yeast dough. 1. Typical bread dough is made with a flour mix that contains at least 50% white flour. It is uniformly soft, pliable and slightly sticky when properly kneaded. It always cleans the inside of the work bowl completely when properly kneaded. Machine capacity Typical bread dough: 5 cups all-purpose flour 3 cups whole-grain flour Typical sweet dough: 3 1/2 cups all-purpose flour If a bread dough recipe calls for more than the recommended amount of flour, mix and knead it in equal batches. Using the right blade Use the plastic dough blade when the recipe calls for more than 3-1/2 cups of flour. Use the metal blade when a recipe calls for less than 3-1/2 cups of flour. Because the dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts are processed. 2. Typical sweet dough contains a higher proportion of sugar, butter and/or eggs than typical bread dough. It is rich and sticky, and it does not clean the inside of the work bowl. It requires less kneading after the ingredients are mixed. Although 30 seconds is usually sufficient, 60 to 90 seconds gives better results if the machine does not slow down. Except for kneading, described below, the processing procedures are the same for both types of dough. Whichever blade you use, always push it down as far as it will go on the motor shaft. Measuring the flour Its best to weigh it. If you dont have a scale, or the recipe doesnt specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a cup for liquid ingredients.
SLICING AND SHREDDING CHEESE
Firm Cheeses like Swiss and Cheddar Cut the cheese into pieces to fit the feed tube. Put it in the freezer until it is semi-frozen hard to the touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher. IMPORTANT: Never try to slice soft cheese like Mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except for the softer 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 or Parmesan when at the appropriate temperature, otherwise the cheeses will not shred well or damage to the machine could occur.
TYPE OF CHEESE Soft
Brie, Camembert, ricotta, Liederkranz, cottage, cream exception: mozzarella
Blue, Fontina, Bel Paese
yes chill yes chill chill chill yes chill chill chill chill chill yes room temp.
Cheddar, Monterey Jack, Longhorn, Swiss, Jarlsberg, Edam, Gouda, Provolone
yes chill chill chill chill chill no
Parmesan, Romano, Pecorino, Sapsago
IF YOU HAVE A PROBLEM Most problems with the food processor are easily solved. Provided are some possible problems and their solutions. Food is unevenly chopped Do not process too much food at one time. Food should be in uniform pieces. Pulse several times and then run continuously. Liquid leaks from bottom of bowl onto motor base Remove bowl from base as soon as you finish processing. Do not remove metal blade first. When bowl and blade are removed together, blade drops down and forms an almost perfect seal against the bowl. Liquid leaks out between bowl and cover when machine is running You added too much liquid. Never use more than 2-3/4 cups thin or 5 cups thick liquid.The thicker the liquid, the more you can use. Examples of thick liquids include: pancake or cake batter. Slices are uneven or slanted Pack feed tube more carefully, as described on pages 16 and 17. Maintain even pressure on pusher. Carrot, or similar food falls over in feed tube Cut food into enough short pieces of equal height to fill feed tube. To slice one or two pieces, use small feed tube. Cut carrots in half and insert one piece point down and the other stem down.
Sliced or shredded food piles up on one side of work bowl This is normal. Remove disc occasionally and even out food. When food gets close to bottom of disc, empty work bowl. A few pieces of food remain on top of slicing or shredding disc This is normal. In most cases, you can shred more of the food by moving the large pusher up and down, allowing the piece to be shredded, or by repositioning the piece in the feed tube and reshredding it. Soft cheese like Mozzarella spreads out and collects on top of shredding disc The cheese was not cold enough, or the pressure on the pusher was too hard. To shred soft cheese, do not pushrather let the cheese go through by itself. Tap on the pusher to guide cheese through. CLEANING AND STORING Keep your food processor ready to use on the kitchen counter. When not in use, leave unplugged. Dont leave the pusher assembly in locked position; this could damage the on-off mechanism. Store the blades and discs as you would sharp knives out of the reach of children. The Disc and Blade Holders (optional accessories) offer safe and convenient storage. All parts except the motor base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack. Due
Preheat oven to 375F. Break bread slices in quarters and process with metal blade to fine crumbs, about 40 seconds. Reserve 1/4 of crumbs and put remainder in pie plate. With machine running, drop garlic through feed tube and process until finely chopped, about 10 seconds. Add onion and chop fine, about 10 seconds. Melt butter in a medium skillet over medium heat. Add garlic/onion mixture and cook until golden brown, stirring, about 10 minutes. Using metal blade chop parsley fine, about 5 seconds. Add cooked onion mixture, crabmeat, mayonnaise, egg, lemon juice, salt and reserved bread crumbs; pulse until combined, about 8 times. Form mixture into 1-1/2 inch cakes. (About 1/2 ounce each.) Coat them with crumbs in pie plate and place on buttered baking sheet. (Recipe may be prepared ahead to this point and refrigerated up to 4 hours.) Bake in preheated oven until golden brown, about 10 to 15 minutes. Serve with Tartar Sauce. Yield 54 1/2- ounce crab cakes.
Mashed Potatoes The shredding disc processes cooked potatoes to the right texture. Be careful not to overprocess when you mix them with the other ingredients.
Potatoes au Gratin You can use baking or boiling potatoes for this elegant dish.
INGREDIENTS cup hot milk tablespoons butter, cut into 1-inch pieces teaspoon salt Freshly ground black pepper Pinch of nutmeg (optional) large potatoes, peeled, boiled and drained
Put all ingredients except potatoes in work bowl and insert shredding disc. Place potatoes in large feed tube and process. Leave in work bowl. Remove shredding disc and carefully insert metal blade. Pulse 2 or 3 times, until liquid is absorbed. Potatoes will become gluey if you overprocess. Wonderfully light, fluffy mashed potatoes can also be made with the optional Whisk Attachment (DLC-855). Yield 4 servings.
INGREDIENTS ounces Gruyre cheese, cut into 1-inch cubes medium garlic cloves medium onion, peeled and quartered cups milk or half-and-half teaspoon salt Freshly ground white pepper large potatoes (about 10 ounces each), peeled and cut flat at ends
Pesto A classic pasta sauce from Italy. One cup is enough for 1 pound of pasta. Its also good on boiled potatoes or in soups. INGREDIENTS ounces imported Parmesan cheese, at room temperature, cut into 1-inch (2.5cm) pieces small garlic cloves cups tightly packed fresh basil leaves cup pine nuts teaspoon salt cup olive oil
Mexican Salsa Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day. INGREDIENTS jalapeo peppers* cup packed cilantro leaves** tablespoon lime juice teaspoon salt medium tomatoes, cored and quartered medium onion
4 2-2/3 1/3 3/4 1/3
Use metal blade to chop cheese and garlic, about 30 seconds. Add remaining ingredients, except oil, and process until combined, about 8 pulses. With machine running, pour oil through feed tube. Process until combined, about 10 seconds. Scrape bowl and continue processing until smooth, about 20 seconds. Pesto keeps for up to 5 days in the refrigerator and it also freezes well. Some people prefer to omit the cheese when freezing pesto and add it just before serving. Yield 1-1/3 cups.
Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl. Add lime juice and salt; pulse twice to combine. Add tomatoes and onions; pulse until coarsely chopped, about 10 to 12 times. Transfer to serving dish. Stir and serve within 1 or 2 hours. *Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them. ** Substitute flat-leaf parsley if cilantro is not available. Yield 2-2/3 cups. Raspberry Sauce A fine finish for ice cream, sherbet or cake. You can substitute strawberries for the raspberries. INGREDIENTS 10-oz. package frozen raspberries in syrup, thawed tablespoon honey
No-Cook Cranberry-Orange Relish Only 1 cup of sugar sweetens 1 pound of cranberries. Most cooked relishes call for 2 cups of sugar. INGREDIENTS cups fresh cranberries navel orange, unpeeled and quartered cup sugar
2 1/2 1/2
Use metal blade to coarsely chop fruit, about 8 to 10 pulses. Add sugar and process to combine, about 20 seconds. Store in refrigerator. Yield 1-3/4 cups.
Use metal blade to pure raspberries and honey for 30 seconds. Transfer to fine sieve placed over a mixing bowl. Press solids through the sieve with back of spoon and discard seeds. Serve at room temperature or warm slightly to serve over ice cream. Yield 1 cup.
Classic Mayonnaise with Cooked Eggs Adding oil very slowly is essential for the mayonnaise emulsion the hole in the pusher adds the oil at just the right speed for success. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise. INGREDIENTS large egg yolks tablespoons wine vinegar or lemon juice tablespoons water teaspoon granulated sugar teaspoon dry mustard powder teaspoon kosher salt teaspoon ground white pepper cup flavorless vegetable oil
Pastry Cream Spread about one cup of this cream in a cooked 9-inch tart shell and arrange sliced fresh fruit on top. INGREDIENTS cups milk large egg yolks cup sugar teaspoon vanilla extract tablespoons all-purpose flour tablespoons unsalted butter, softened
1 1/2 1/8 1
Have a shallow pan of ice water ready. In a small skillet, use a whisk to stir together the egg yolks, vinegar or lemon juice, sugar, dry mustard, salt, and pepper until completely blended. Cook over very low heat, stirring constantly, until the mixture bubbles in 1 or 2 places do not allow eggs to scramble. Remove from the heat and place in the ice water bath, stir to cool down. Insert the metal blade. Place the egg mixture in the work bowl. Cover and insert the pusher. Turn the machine on and add half the oil to the pusher, the oil will run through the pusher very slowly into the work bowl to create the emulsion. When it has totally run through, add the remaining oil to the pusher, as the emulsion is made, the sound of the machine will become deeper. Transfer mayonnaise to a container, cover and chill until ready to use. Will keep for 2 to 3 days in the refrigerator. Herb Mayonnaise: Add 1/4 cup tightly packed fresh green herbs when you put in the egg. Recommended herbs are parsley, dill and tarragon, with stems removed. Tarter Sauce: Triple the amount of lemon juice. When mayonnaise is finished, add these ingredients: 3 small gherkins, 1/4 small onion, 1 tablespoon capers, 1 tablespoon bottled horseradish and 3 drops Tabasco sauce. Process until gherkins and onion are chopped fine, about 10 seconds Yield 1-1/4 cups mayonnaise. Recipe may be doubled.
Bring milk to boil in small saucepan over medium heat. Insert metal blade and add egg yolks, sugar, vanilla and flour. Process until just combined. With the machine running pour hot milk through feed tube in steady stream. Return mixture to saucepan and whisk over medium heat until it boils. Reduce heat to low and simmer for 2 minutes, whisking constantly. Remove from heat and stir in butter. Cool to lukewarm before using. Yield 1-1/2 cups. Chocolate Sauce You can make a delicious chocolate sauce in 1 minute! No more worries about melting chocolate on top of the stove. INGREDIENTS ounces semi-sweet chocolate, broken into 1/2-inch pieces cup super-fine sugar cup very hot water
Yield two 1-1/4 pound loaves.
Basic Pizza Dough With this dough, you can make large pizza crusts to serve several, or small ones to serve a few. INGREDIENTS package active dry yeast teaspoon sugar cup warm water cups all-purpose flour teaspoon salt teaspoons oil Vegetable oil for pan tablespoons cornmeal for pan
1 1/1-1/2 1-1/3
2/3 1-2/3 3/1-1/2
Stir yeast and sugar into warm water in 2-cup measure and let stand until foamy, 3 to 5 minutes. Use dough blade to process flour, butter and salt for 20 seconds. Add ice water to yeast mixture. With machine running, pour liquid through feed tube in steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl and forms a ball. Then let machine run for 60 seconds to knead dough. Shape dough into ball and place in lightly floured plastic storage bag. Squeeze out air and close end with wire twist, allowing space for dough to rise. Let rise in warm place until dough has doubled in size, about 1 to 1-1/2 hours. Punch dough down and shape into 2 loaves. Place each in greased 6-cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough just rises above top of pan, about 45 minutes. Preheat oven to 375F. 15 minutes before baking. Bake until top is browned, about 35-40 minutes. Remove from pan and cool on wire rack. Whole Wheat Variation: Replace 1/2 of all-purpose flour with an equal amount of whole wheat flour.
Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer. If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing 10 seconds after each addition, until dough leaves sides of bowl but remains soft. Roll dough on floured surface into circle, rotating and turning dough often and using enough flour so it doesnt stick. If dough resists rolling, let it rest for a few minutes and try again. Roll dough into 15-inch circle for flat 14-inch pizza pan, or into 10-inch circle for flat 9-inch pizza pan.
Fudgy Brownies These easy-to-make brownies are always a favorite in lunch boxes or for after school snacks. INGREDIENTS ounces unsweetened chocolate cups light brown sugar, divided cup butter, melted large eggs teaspoons vanilla extract cup flour teaspoon salt teaspoons baking powder cup pecan halves
Apple Pie INGREDIENTS Pastry for two 9-inch pie shells (see Basic Pastry recipe, page 39.) cup sugar tablespoons flour teaspoon cinnamon teaspoon nutmeg pounds apples, peeled and cored
4 1-1/2 1/1-1/1/4 1-1/2 3/4
1/3/4 1/8 2
Preheat oven to 375F. Roll out 2 pastry shells as directed in Basic Pastry recipe (page 39). Place one in a 9-inch pie plate and reserve remaining pastry shell. Use the metal blade to process the sugar, flour, cinnamon and nutmeg, about 5 seconds. Leave in work bowl. Insert the standard slicing disc. Slice apples using medium pressure. Transfer apple/spice mixture to the pie plate. Place second crust over apples. Pinch crust edges together and form a decorative edge. With a sharp knife, make 6-8 small cuts in top crust to allow steam to escape. Place pie on a baking sheet and bake until juices bubble, about 45 minutes. Yield 1 9-inch pie.
Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for you as well as delicious. INGREDIENTS cup quick-cooking oatmeal cup pecans cup butter, in 1-inch pieces cup sugar cup firmly packed light brown sugar large eggs teaspoon vanilla extract cups flour teaspoon baking soda teaspoon salt ounces semi-sweet chocolate chips Vegetable oil cooking spray
Carrot Cake To make this delicious, moist cake look really professional, place a marzipan carrot in the center. You can buy them at many pastry or candy shops. INGREDIENTS Butter for pans Fine, dry bread crumbs for dusting pans pound carrots, peeled cup granulated sugar cup firmly packed dark brown sugar large eggs cup corn oil teaspoon vanilla extract cup walnut pieces cup all-purpose flour tablespoon unsweetened cocoa teaspoon baking powder teaspoon cinnamon teaspoon baking soda teaspoon salt cup raisins, steamed over boiling water for 10 minutes Cream Cheese Frosting (recipe follows)
3/1 1/2 3/1 1-1/3/4 9
Preheat oven to 350F. and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375F. Use metal blade to process butter and both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add eggs and vanilla; pulse until just mixed, about 6 times. Add toasted pecans, flour, baking soda, salt and half the toasted oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes. Yield 48 2-1/2 inch cookies.
1/2 1/2 1/1/3/1/1 1/2 1/2 1/2
Preheat oven to 350F. Butter two 8-inch round cake pans, line bottoms with parchment paper and butter paper. Dust pans with bread crumbs. Cut carrots into lengths to fit tube horizontally. Use shredding disc to shred carrots; reserve. Process sugars, eggs, oil and vanilla with metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients; pulse until combined, about 6 times, stopping once to scrape down work bowl. Use spatula to stir in raisins and carrots. Divide batter between prepared pans and bake in preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans for 2 to 3 minutes and turn out onto wire racks to cool completely. Remove paper. Spread frosting between layers and on top and sides of cake. Yield 8 to 10 servings.
Cream Cheese Frosting This quick, easy frosting is delicious on carrot cake, but it is also good on many other cakes. INGREDIENTS pound cream cheese, in 1-inch pieces stick butter, in 1-inch pieces cup confectioners sugar teaspoon vanilla extract
Banana-Apple Sherbet INGREDIENTS medium Golden Delicious apples, peeled and cored small bananas tablespoons confectioner's sugar tablespoons lemon juice
registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart Pro Custom 11 Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it, without charge to you. To obtain warranty service, call our toll-free number 800-726-0190 for additional information from our Customer Service Representatives. Or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, New Jersey 08520. To facilitate the speed and accuracy of your return, please enclose a check or money order for $10.00 shipping and handling. DO NOT SEND CASH. Under California law, only proof of purchase is required. California residents should call 800-7260190 for shipping instructions. If the problem with the machine is determined to be a defect of the motor within the warranty period, all postage and handling charges will be refunded. Please be sure to include a return address, daytime telephone number, description of the product defect, product serial number, original date of purchase, and any other information
pertinent to the products return. Your Cuisinart Pro Custom 11 Food Processor has been manufactured to the strictest specifications and has been designed for use with Cuisinart Pro Custom 11 Food Processor authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty excludes all incidental or consequential damages. Warning: Our Pro Custom 11 Food Processor and Accessories have been carefully designed and manufactured with the highest quality materials to assure your satisfaction and safety. Although accessories sold by companies other than Cuisinart may be compatible with your Cuisinart machine, they may also be extremely dangerous, and expose the user to serious injury. We specifically caution you not to use other brand accessories, such as juicers, which permit your machine to operate with exposed cutting or shredding discs. We also caution you not to use the large feed tube on this machine with machines built by other manufacturers. If you have any questions about the safety features of your Cuisinart Pro Custom 11 Food Processor or any Cuisinart product, please contact us at 800-726-0190.
Ice Cream Makers
Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life.
2003 Cuisinart Cuisinart is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 03CU13135 IB-4274A
CUISINART FOOD PROCESSOR WORKBOWL MODIFICATION
Factory original replacements of Cuisinart workbowls are usually identical to the original. However, due to a design change, a small number of the original Cuisinart food processors may require a small modification to your new bowl before the lid will fit on correctly. On some models DLC-7, DLC-7E, DLC-10, DLC-10E, DLC-8 & DLC-8E, the opening to the safety rod, opposite the handle on the work bowl, (Area A) in the illustration will need to be enlarged before the cover will fit properly and allow the white rod in the handle to be pushed down. This is accomplished by filing some of the Lexan surface from the outside edge of the opening (see arrow) until the white lever on the cover (Area B) can be turned smoothly through this opening. A small wood or metal file works well to accomplish this task. Caution: File only the outside, not the inside edge, as illustration shows. File a small amount of the Lexan, try the cover, then file more if needed until the workbowl cover slides easily into place, pushing the safety rod down so the machine will run. Should you have any questions about this procedure, please give us a call and one of our technical support staff will be happy to assist you. 800-424-6783.
For serious cooks who demand a powerful yet versatile machine, we offer this white 11-cup Food Processor. Ideal for fine chopping, mincing and slicing. This machine has the power to knead 3-lbs. of bread dough in less than two minutes. Use the large feed tube for slicing whole fruits and vegetables and the smaller one for smaller portions. Includes thin stainless steel slicing disc (2-mm), medium stainless steel slicing disc (4-mm), stainless steel shredding disc (4-mm), chopping blade and dough blade. Easy to use and clean (parts are dishwasher safe), it is the food processor most chefs use. Workbowl is shatterproof, heat and cold resistant. Extra Values included are: How-to Video, compact cover and thin slicing disc.
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