Cuisinart DLC-2011C manual To beat egg whites, To whip cream, To make crumbs and crumb crusts

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pasteurized liquid eggs, salt, vinegar or lemon juice, dry mustard, and two table- spoons (30ml) of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup (75ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified. Remove from the processor, cover and keep chilled until ready to use. Homemade mayon- naise will keep in the refriger- ator for 3 to 4 days.

For a "one egg" batch of basic mayonnaise, use 1/4 cup (75ml) of liquid pasteurized eggs, 2 tablespoons (30ml) vinegar or lemon juice, 1 tea- spoon (5ml) dry mustard, 1/2 teaspoon (2ml) kosher salt and 1 cup (250ml) vegetable oil, such as canola oil. For variation, you may experiment with using flavoured vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your may- onnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean. Add 3

or more egg whites (up to 6 large egg whites) and press the “On” button. Add about 1 teaspoon (5ml) of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavour is hardly detectable in cakes or soufflés. Continue processing until the egg whites hold their shape, about 1-1/2 to 2-1/2 minutes.

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To whip cream:

Processor whipped cream holds its shape very well. It is good for decoration or as a topping; however, it will not whip to the light, fluffy consistency obtained by methods that beat in more air. Chill the cream well before starting. Process continuously using the “On” button, until it begins to thicken. Then add sugar

as desired and continue processing, watching carefully for the desired consistency. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup (250ml) of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into 1-inch (2.5cm) pieces and place in work bowl. Press the “On” button and 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 opening while the machine is running. For crumb crusts, process crackers or cookies as described above. Add sugar, spices and butter, and cut into pieces as specified by your recipe. Process until well combined.

To make pastry:

Combine unbleached all-purpose flour, salt and pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. Sprinkle evenly

with the minimum amount of cold liquid in the recipe. “Pulse” 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry and crumbly, add more water – 1 teaspoon (5ml) at a time – until the dough holds together easily. Do not let the dough

form a ball in the processor or it will be overworked and tough. Form into a round disc, one inch (2.5cm) thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap and 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 adding the flour. 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 aside until needed.

Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for

5 seconds to mix. Remove and reserve the dry ingredients.

Add the eggs and sugar

to the work bowl and, using the “On” button, process to mix, letting the machine run about 1 minute. Next, add butter at room temperature and cut into 1-inch (2.5cm) pieces. Run machine contin- uously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavouring and liquid

–vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl.

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Contents Page Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions WhenTable of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Disc Operation Assembly InstructionsMachine Includes Blade OperationPrepare the dough ingredients and place in work bowl Machine FunctionsOperating Instructions On ContinuousTechniques for Chopping and Puréeing with the Metal Blade To make peanut butter and other nut butters To chop meat, poultry, fish and seafoodTo purée meat, poultry , fish and seafood To chop nutsTo make pastry To beat egg whitesTo whip cream To make crumbs and crumb crustsPreparing Food for Slicing and Shredding Sliced or Shredded Food Practicing Slicing ShreddingRemoving Slicing and Shredding Cheese Slicing Meat PoultryProofing the yeast Using the right bladeMachine capacity Measuring the flourShaping, finishing and baking Kneading bread doughKneading sweet dough RisingProblems and Solutions with Typical Sweet Doughs Metal dough blade rises in work bowl Cleaning and StorageTEN Year Full Warranty on Motor Technical DataParkshore Drive Brampton, on L6T 5M1 Recipe T able of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Spinach, Feta & Artichoke Stuffed Mushrooms Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Flour Quick BreadsCranberry Orange Bread PiecesLowfat Banana Nut Bread Cup 125ml unsalted butter, melted Large egg Yeast BreadsChallah Braid Cheese Bread Classic Cuisinart White Bread Pizza Dough Cornmeal for the peel or baking sheet Flour for dusting Olive and Rosemary Country LoafAdapted from Charles van Over Tablespoon 15ml chopped fresh rosemaryOunces 56g whole wheat flour Teaspoon 1ml instant yeast Simple Wheat StarterOunces 340g unbleached flour Multi-Grain Sandwich Loaf Entrées Cup 185ml dry vermouth or white wine Cup 185ml heavy cream Shrimp & Ginger Stuffed SoleTablespoons 60ml pesto PizzasPesto, Cheese & Fresh Tomato Pizza Reduced version for pizza Pizza MargheritaWith juices For a spicier sauce Sauces & DressingsSimple Tomato Sauce Teaspoon 5ml extra virgin olive oil Black pepper 3/4Creamy Chevre & Peppercorn Dressing Tablespoon 15ml dried basil Herbed Balsamic VinaigretteWashed and dried Basic Mayonnaise Tzatziki Sauce Asian Slaw with Peanut Dressing SidesTeaspoon 1ml ground white pepper Teaspoon 1ml salt Roasted Garlic and Parmesan Twice Baked PotatoesSavoury Sweet Potatoes with Onions & Currants Tablespoon 15ml unsalted butter, at room temperatureHazelnut Butter Cookies 30ml all-purpose flour At room temperatureDesserts Double Chocolate Chunk Cookies Cup 250ml sugar Basic CheesecakeCarrot Cake To 8 tablespoons 75 to 120ml ice water Basic Flaky Pastry DoughCups 375ml all-purpose flour Teaspoon 1ml salt Tablespoons 30ml shorteningDeep-Dish Pear and Apple Pie Fantastik is a registered trademark of K-2-R Produkte A.G

DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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