Cuisinart DLC-2011C Machine capacity, Using the right blade, Measuring the flour, Adding liquids

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Otherwise, you may damage the slicing disc or the food processor itself.

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP® METAL DOUGH BLADE

The Prep 11 Plus™ Food Processor is designed to 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. 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 complete- ly when properly kneaded.

Typical sweet dough contains a higher propor- tion 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 are usually sufficient, 60 to 90 seconds give better results if the machine does not slow

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down. Except for kneading, described below, the processing procedures and use of the “Dough” button are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour is 6 cups (1.5L) of all-purpose flour or 3-1/2 cups (875ml) of whole- grain flour. If a bread dough calls for more than the rec- ommended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3-1/2 cups (875ml) of flour.

Using the right blade:

Use the metal dough blade when the recipe calls for more than 3-1/2 cups

(17-1/2 ounces) (875 ml) of flour. Use the metal chopping blade when a recipe calls for less than

3-1/2 cups (875 ml) of flour.

Because the metal 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.

Measuring the flour:

It’s best to weigh it. If you don’t have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its container. Do not measure flour directly out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep

excess flour back into the container so the top of the measure is level.

Do not pack flour into the dry measure.

Proofing the yeast:

The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105o and 115oF (40oC and 46oC). Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130oF (54oC). If the recipe includes a sweetener like sugar or honey, add a teaspoon (5ml) with the yeast. If no sweet- ener is called for, add a pinch, or add a pinch of flour. The yeast won’t foam without it. Let the mixture stand until it foams, up to 10 minutes.

Processing dry ingredients:

Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner.)

Adding liquids:

All liquid should be added through the feed tube while the machine is running.

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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 Practicing Slicing Shredding RemovingSliced or Shredded Food 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 Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread 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 Yeast Breads Challah BraidCup 125ml unsalted butter, melted Large egg 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 rosemarySimple Wheat Starter Ounces 340g unbleached flourOunces 56g whole wheat flour Teaspoon 1ml instant yeast Multi-Grain Sandwich Loaf Entrées Cup 185ml dry vermouth or white wine Cup 185ml heavy cream Shrimp & Ginger Stuffed SolePizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons 60ml pesto 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 Herbed Balsamic Vinaigrette Washed and driedTablespoon 15ml dried basil 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 temperature30ml all-purpose flour At room temperature DessertsHazelnut Butter Cookies 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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