Cuisinart DLC-2009CHB manual Contents

CONTENTS

Recommended Work Bowl Capacities. . . 2

Unpacking Instructions . . . . . . . . . . . . . . 3

Important Safeguards. . . . . . . . . . . . . . . . 5

Introduction . . . . . . . . . . . . . . . . . . . . . . . 6

Machine Includes . . . . . . . . . . . . . . . . . . . 7

Assembly Instructions . . . . . . . . . . . . . . . 7

Machine Functions . . . . . . . . . . . . . . . . . . 8

Operating Instructions . . . . . . . . . . . . . . . 8

Chopping, Puréeing & Mixing

with Metal Blade. . . . . . . . . . . . . . . . . . . . 9 Chop Raw Fruits and Vegetables . . . . . . . 9 Purée Fruits and Cooked Vegetables. . . . 9 To Dislodge Food . . . . . . . . . . . . . . . . . . 9 Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9 Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9

Chop Peel from Citrus Fruit and Sticky Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10

Chop Meat, Poultry and Seafood. . . . . . 10

Purée Meat, Poultry and Seafood . . . . . 10

Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10

Make Peanut Butter, Nut Butters . . . . . . 10

Make Flavored Butters,

Spreads and Dips. . . . . . . . . . . . . . . . . . 10

Make Mayonnaise . . . . . . . . . . . . . . . . . 10

Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11

Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11

Make Crumbs and Crumb Crusts . . . . . 11

Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11

Make Quick Breads and Cakes . . . . . . . 11

Preparing Food For Slicing

and Shredding . . . . . . . . . . . . . . . . . . . . 12

Round Fruits and Vegetables . . . . . . . . . 12

Whole Peppers . . . . . . . . . . . . . . . . . . . . 12

Large Fruits Like Pineapple . . . . . . . . . . 12

Cabbage and Iceberg Lettuce . . . . . . . . 12

Packing Feed Tube for

Desired Results . . . . . . . . . . . . . . . . . . . 12 Practicing Slicing and Shredding . . . . . . 13 Removing Sliced or Shredded Foods . . 13 Slicing and Shredding Techniques . . . . . 13 Small, Round Fruits and Vegetables . . . 13 Long Fruits and Vegetables . . . . . . . . . . 13 Small Amounts of Food . . . . . . . . . . . . . 13 French-Cut Green Beans . . . . . . . . . . . . 13 Matchsticks or Julienne Strips . . . . . . . . 13 Cooked Meat and Poultry . . . . . . . . . . . 14 Uncooked Meat and Poultry . . . . . . . . . 14 Salami and Other Sausages. . . . . . . . . . 14 Slicing and Shredding Cheese . . . . . . . . 14

Kneading Yeast Dough

with Dough Blade . . . . . . . . . . . . . . . . . . 15 Machine Capacity. . . . . . . . . . . . . . . . . . 15 Using the Right Blade . . . . . . . . . . . . . . 15 Measuring the Flour . . . . . . . . . . . . . . . . 15 Proofing the Yeast . . . . . . . . . . . . . . . . . 15 Processing Dry Ingredients . . . . . . . . . . 15 Adding Liquids . . . . . . . . . . . . . . . . . . . . 15 Kneading Bread Dough . . . . . . . . . . . . . 16 Kneading Sweet Dough . . . . . . . . . . . . . 16 Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Shaping, Finishing and Baking. . . . . . . . 16 Making Consecutive Batches. . . . . . . . . 16 Bread Dough Problems and Solutions . . 16 Sweet Dough Problems and Solutions. . 17 Cleaning and Storage. . . . . . . . . . . . . . . 18 For Your Safety. . . . . . . . . . . . . . . . . . . . 19 Technical Data . . . . . . . . . . . . . . . . . . . . 19 Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 19 Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21

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