Cuisinart DLC-2011BKWBN, DLC-2011WBN-1, DLC-2011WWBN-1, DLC-2011WBCN manual Table of Contents

TABLE OF CONTENTS

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

3