Cuisinart DLC-2011N manual Table of Contents

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TABLE OF CONTENTS

Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions. . . . . . . . . . . . . 2 Important Safeguards . . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes. . . . . . . . . . . . . . . . . . 6 Assembly Instructions . . . . . . . . . . . . . 6 Machine Functions . . . . . . . . . . . . . . . . 7 Operating Instructions . . . . . . . . . . . . . 7 Chopping, Puréeing & Mixing

with Metal Blade . . . . . . . . . . . . . . . . . . 8

Chop Raw Fruits and Vegetables . . . . . . 8 Purée Fruits and Cooked Vegetables . . . 8 To Dislodge Food. . . . . . . . . . . . . . . . . . . 8 Chop Hard Food . . . . . . . . . . . . . . . . . . . 8 Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9 Chop Peel from Citrus Fruit . . . . . . . . . . . 9 Chop Sticky Fruit like Dates . . . . . . . . . . 9 Chop Meat, Poultry and Fish . . . . . . . . . . 9 Purée Meat, Poultry and Fish . . . . . . . . . 9 Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9 Make Peanut Butter . . . . . . . . . . . . . . . . . 9 Make Flavored Butters,

Spreads and Dips . . . . . . . . . . . . . . . . . . 9 Make Mayonnaise . . . . . . . . . . . . . . . . . 10 Beat Egg Whites . . . . . . . . . . . . . . . . . . 10 Whip Cream. . . . . . . . . . . . . . . . . . . . . . 10 Make Crumbs and Crumb Crusts . . . . . 10 Make Pastry. . . . . . . . . . . . . . . . . . . . . . 10 Make Quick Breads and Cakes . . . . . . . 10

Preparing Food for Slicing

and Shredding . . . . . . . . . . . . . . . . . . . 11

Round Fruits and Vegetables . . . . . . . . 11 Whole Peppers . . . . . . . . . . . . . . . . . . . 11 Large Fruits like Pineapple . . . . . . . . . . 11 Cabbage and Iceberg Lettuce . . . . . . . . 11 Packing Feed Tube for

Desired Results . . . . . . . . . . . . . . . . . . . 11

Practicing Slicing and Shredding . . . 12

Removing Sliced or

Shredded Foods . . . . . . . . . . . . . . . . . 12 Slicing and Shredding

Techniques . . . . . . . . . . . . . . . . . . . . . . 12

Small, Round Fruits and Vegetables . . . 12 Long Fruits and Vegetables . . . . . . . . . 12 Small Amounts of Food . . . . . . . . . . . . . 12 French-Cut Green Beans . . . . . . . . . . . 12 Matchsticks or Julienne Strips . . . . . . . . 12

Slicing Meat and Poultry. . . . . . . . . . . 13

Cooked Meat and Poultry . . . . . . . . . . . 13

Uncooked Meat and Poultry . . . . . . . . . 13

Slicing Sausages . . . . . . . . . . . . . . . . . . 13

Slicing and Shredding Cheese . . . . . . . 13 Kneading Yeast Dough

with Dough Blade . . . . . . . . . . . . . . . . 14

Machine Capacity . . . . . . . . . . . . . . . . . 14

Using the Right Blade . . . . . . . . . . . . . . 14

Measuring the Flour. . . . . . . . . . . . . . . . 14

Proofing the Yeast . . . . . . . . . . . . . . . . . 14

Processing Dry Ingredients . . . . . . . . . . 15

Adding Liquids . . . . . . . . . . . . . . . . . . . . 15

Kneading Bread Dough . . . . . . . . . . . . . 15

Kneading Sweet Dough . . . . . . . . . . . . . 15

Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Shaping, Finishing and Baking . . . . . . . 15

Making Consecutive Batches . . . . . . . . . 15

Bread Dough Problems

and Solutions . . . . . . . . . . . . . . . . . . . 15

Sweet Dough Problems

and Solutions . . . . . . . . . . . . . . . . . . . . 17

Cleaning and Storing . . . . . . . . . . . . . 17

For Your Safety . . . . . . . . . . . . . . . . . . 18

Technical Data . . . . . . . . . . . . . . . . . . . 18

Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 20

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Contents DLC-2011N Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesCups whole grain flours no white flour added For custom recipesPusher Assembly Place the box on a lowTable or on the floor Next to the kitchenTable of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Dough ButtonPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo chop raw fruits and vegetables To purée fruits and cooked vegetablesTo dislodge food To chop hard foodsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo beat egg whites To whip creamTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTo make cake mix TipWhole peppers are an exception Large fruits like pineappleRemove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of foodHard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausagesUsing the right blade Machine capacityMeasuring the flour Proofing the yeastAdding liquids Kneading bread doughKneading sweet dough RisingDough doesn’t clean inside of work bowl Dough feels tough after kneadingSoft dough or liquid leaks onto base of food processor Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusJalapeño Jack Wafers These savory wafers just melt in your mouthSmall onion Cup all-purpose flourTurkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherSpinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceSoups Butternut Squash Bisque with Roasted Cremini MushroomsMakes 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 Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadYeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano ParmesanFive Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian 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 Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenDelicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingThaw at room temperature for an hour before using Basic Flaky Pastry DoughInch pieces, well chilled To 4 tablespoons ice waterOld World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FDeep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚FDark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowlIBIB-5054A
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