Cuisinart DLC-2011N Remove the slicing or shredding disc, Small, round fruits and vegetables

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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 the PULSE button. Release the button as soon as the food is sliced or shredded.

3.You can load the feed tube repeatedly without removing work bowl cover. Simply grasp the pusher and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube, and you do not need to re-press the ON button if it was previously selected.

REMOVING

SLICED OR SHREDDED FOOD

Before you do anything, wait for the disc to stop spinning. When it does, unplug the unit, then hold the work bowl handle and turn it clockwise. Then lift; the work bowl and cover will come off together. Turn cover clockwise to unlock from work bowl. Lift, remove, invert and place on counter space.

Remove the slicing or shredding disc:

Place two fingers under each side of the disc and lift it straight up. Place the disc on top of the inverted work bowl cover to minimize drips and spills.

TECHNIQUES FOR SLICING AND SHREDDING

Small, round fruits and vegetables:

For large berries, radishes and mushrooms, trim the bottom ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, it’s best to process one layer at a time.

Long fruits

and vegetables:

Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly.)

Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded.

Small amounts of food:

Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Place the pusher assembly onto the

feed tube and press the sleeve all the way down.

Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin vegetables like carrots, push them to the far left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions), cut them in half and pack in pairs, alternating one wide end up, one narrow end up.

French-cut green beans:

Trim fresh green beans to feed tube widths. Stack in the feed tube horizontally to about one inch from the top. Use the slicing disc, apply light pressure to the pusher and press the PULSE but- ton until beans are sliced.

To make long, horizontal slices of raw zucchini or carrots, use the same procedure.

Matchsticks or julienne strips:

Process the food twice – ‘double slice’ it. Insert large fruits or vegetables (pota- toes, turnips, zucchini, apples) in the feed tube. Cut pieces to fit the feed tube horizontally from end to end. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices.

Remove the slices from the work bowl and reassemble. The slices should be assembled horizontally with the cut edges facing front and back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the

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Contents DLC-2011N Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsCups whole grain flours no white flour added For custom recipesPlace the box on a low Pusher AssemblyTable or on the floor Next to the kitchenTable of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation Dough Button On ContinuousPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo purée fruits and cooked vegetables To chop raw fruits and vegetablesTo dislodge food To chop hard foodsTo purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading bread dough Adding liquidsKneading sweet dough RisingDough feels tough after kneading Dough doesn’t clean inside of work bowlSoft dough or liquid leaks onto base of food processor Motor stopsMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusThese savory wafers just melt in your mouth Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSimple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingInch pieces, well chilled To 4 tablespoons ice waterCreamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIBIB-5054A
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