Cuisinart DLC-2014 manual Table Of Contents, Important Safeguards, Preparing Food For Slicing

TABLE OF CONTENTS

IMPORTANT SAFEGUARDS. . . . . . . . . 5

INTRODUCTION . . . . . . . . . . . . . . . . . . 6

ASSEMBLY INSTRUCTIONS . . . . . . . . 7 THE MACHINE FUNCTIONS . . . . . . . . 8 OPERATING INSTRUCTIONS. . . . . . . . 8

THE TECHNIQUES FOR CHOPPING AND PURÉEING WITH METAL BLADE 9

TO CHOP RAW FRUITS

AND VEGETABLES . . . . . . . . . . . . . . 9

TO PURÉE FRUITS AND COOKED VEGETABLES . . . . . . . . . . . . . . . . . . 9

TO CHOP HARD FOODS. . . . . . . . . . 9

TO CHOP PARSLEY AND OTHER FRESH HERBS . . . . . . . . . . . . . . . . 10

TO CHOP PEEL FROM CITRUS FRUIT OR TO CHOP STICKY FRUIT LIKE DATES OR RAISINS . . . . . . . . . . . . 10

TO CHOP MEAT, POULTRY, FISH

AND SEAFOOD . . . . . . . . . . . . . . . . 10

TO PURÉE MEAT, POULTRY, FISH AND SEAFOOD . . . . . . . . . . . . . . . . 10

TO CHOP NUTS . . . . . . . . . . . . . . . 10

TO MAKE PEANUT BUTTER AND THE OTHER NUT BUTTERS . . . . . . 10

TO MAKE FLAVORED BUTTERS, SPEADS AND DIPS . . . . . . . . . . . . . 10

TO MAKE MAYONNAISE . . . . . . . . . 11 TO BEAT EGG WHITES . . . . . . . . . . 11 TO WHIP CREAM. . . . . . . . . . . . . . . 11

TO MAKE CRUMBS AND

CRUMB CRUSTS . . . . . . . . . . . . . . . 11 TO MAKE PASTRY. . . . . . . . . . . . . . 11

TO MAKE QUICK BREADS AND CAKES . . . . . . . . . . . . . . . . . . . . . . . 11

TO MAKE CAKE MIX . . . . . . . . . . . . 12

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

PACK THE FEED TUBE FOR DESIRED RESULTS. . . . . . . . . . . . . 12

PRACTICING SLICING

AND SHREDDING. . . . . . . . . . . . . . . . 13

REMOVING SLICED OR

SHREDDED FOOD . . . . . . . . . . . . . . . 13

TECHNIQUES FOR SLICING

AND SHREDDING. . . . . . . . . . . . . . . . 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 SLICING MEAT AND POULTRY . . . . . 14 COOKED MEAT AND POULTRY . . . 14

UNCOOKED MEAT AND POULTRY . 14

FRANKFURTERS, SALAMI AND OTHER SAUSAGES . . . . . . . . . . . . 14

FIRM CHEESE LIKE SWISS AND CHEDDAR . . . . . . . . . . . . . . . . . . . . 14

SLICING AND SHREDDING CHEESE. 14

TECHNIQUES FOR 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 . 16 ADDING LIQUIDS . . . . . . . . . . . . . . 16 KNEADING BREAD DOUGH . . . . . . 16 KNEADING SWEET DOUGH . . . . . . 16 RISING. . . . . . . . . . . . . . . . . . . . . . . 16

SHAPING, FINISHING AND BAKING 16 MAKING CONSECUTIVE BATCHES 16

PROBLEMS AND SOLUTIONS WHEN MAKING DOUGH . . . . . . . . . . . . . . . . 16

PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS . . . . . . . . 18

CLEANING AND STORING . . . . . . . . . 18 FOR YOUR SAFETY . . . . . . . . . . . . . . 19 SOME TECHNICAL DATA. . . . . . . . . . 19 WARRANTY . . . . . . . . . . . . . . . . . . . . 20

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