Cuisinart DLC-10S manual Contents

CONTENTS

IMPORTANT SAFEGUARDS		KNEADING BREAD DOUGH		13
		KNEADING SWEET DOUGH		13
THE PARTS	2	RISING		13
		SHAPING. FINISHING AND BAKING		13
PRACTICING WITH FOOD	4	MAKING CONSECUTIVE BATCHES		13
REMOVING PROCESSED FOOD	5	PROBLEMS & SOLUTIONS FOR MAKING DOUGH		14
CHOPPING,PUREHNG&MIXINGWITHMEWLBLADE	6	PREPARING FOOD FOR SLICING AND SHREDDING 16
TO CHOP RAW FRUITSAND VEGETABLES	6	ROUND FRUITS AND VEGETABLES		16
TO PUREE FRUITAND COOKED VEGETABLES	6	WHOLE PEPPERS		16
TO CHOP HARD FOOD LIKE GARLIC	7	LARGE FRUITS LIKE PINEAPPLE		16
TO CHOP PARSLEY, OTHER FRESH HERBS	7	CABBAGE AND ICEBERG LETTUCE		16
TO CHOP PEEL FROM CITRUS FRUIT	7	IFTHEFOODDOESNTFIT		17
TO CHOP STICKY FRUIT LIKE DATES	7	PACKING FEED TUBE FOR DESIRED RESULTS		17
TO CHOP MEAT. POULTRYAND FISH	8
TO PUREE MEAT. POULTRYAND FISH	8	PRACTICING SLICING AND SHREODING		18
TO CHOP NUTS	9
TO MAKE PEANUT BUTTER	9	REMOVING SLICED OR SHREDDED FOODS		19
TO MAKE FLAVORED BUTTERS. SPREADSAND DIPS 9
TO MAKE MAYONNAISE	10	SLICING AND SHREDDING TECHNIQUES		20
TO BEAT EGG WHITES	10	SMALL, ROUND FRUITS AND VEGETABLES		20
TO WHIPCREAM	10	LONG FRUITS AND VEGETABLES		20
TO MAKE CRUMBS AND CRUMB CRUSTS	11	SMALL AMOUNTS OF FOOD		20
TO MAKE PASTRY	11	FRENCH-CUT GREEN BEANS		21
TO MAKE QUICK BREADS AND CAKES	11	MATCHSTICKS OR JULIENNE STRIPS		21
		SLICING COOKED MEATAND POULTRY		22
KNEADING YEAST DOUGH WITH DOUGH BLADE	12	SLICING FRANKFURTERS AND OTHER SAUSAGES		22
TYPICAL BREAD DOUGH	12	SLICING AND SHREDDING	ESE	23
TYPICAL SWEET DOUGH	12
MACHINE CAPACITY	12	IF YOU HAVE A PROBLEM		24
USING THE RIGHT BLADE	12
MEASURING THE FLOUR	12	CLEANING AND STORING		24
PROOFING THE YEAST	12
PROCESSING DRY INGREDIENTS	12	FOR YOUR SAFETY		25
ADDING LIQUIDS	13
		SOME TECHNICAL DATA		25
		RECIPES		26
		WARRANTY		49