Cuisinart DLC-8S manual N T E N T S, With Metal Blade

C O N T E N T S

1

IMPORTANT SAFEGUARDS		PROBLEMS & SOLUTIONS
THE PARTS	2	FOR MAKING DOUGH	14
		PREPARING FOOD FOR SLICING
PRACTICING WITH FOOD	4
		AND SHREDDING	16
REMOVING PROCESSED FOOD	5	ROUND FRUITS AND VEGETABLES	16
		WHOLE PEPPERS	16
CHOPPING, PURÉEING & MIXING		LARGE FRUITS LIKE PINEAPPLE,
		CANTALOUPE	16
WITH METAL BLADE	6	CABBAGE AND ICEBERG LETTUCE	16
TO CHOP RAW FRUITS AND VEGETABLES	6	FOOD DOESN'T FIT FEED TUBE	17
TO PURÉE FRUIT AND COOKED VEGETABLES	6
TO CHOP HARD FOOD LIKE GARLIC,		PRACTICING SLICING AND SHREDDING	18
HARD CHEESE	7
TO CHOP PARSLEY, OTHER FRESH HERBS	7	REMOVING SLICED OR SHREDDED FOODS	19
TO CHOP PEEL FROM CITRUS FRUIT	7
TO CHOP STICKY FRUIT LIKE DATES	7	SLICING AND SHREDDING TECHNIQUES	20
TO CHOP MEAT, POULTRY AND FISH	8	FRUITS AND VEGETABLES	20
TO PURÉE MEAT, POULTRY AND FISH	8	SMALL AMOUNTS OF FOOD	20
TO CHOP NUTS	9	FRENCH-CUT GREEN BEANS	21
TO MAKE PEANUT BUTTER	9	MATCHSTICKS OR JULIENNE STRIPS	21
TO MAKE FLAVORED BUTTERS,		SLICING COOKED MEAT AND POULTRY	22
SPREADS AND DIPS	9	SLICING UNCOOKED MEAT AND POULTRY	22
TO MAKE MAYONNAISE	10	SLICING FRANKFURTERS, SALAMI
TO BEAT EGG WHITES	10	AND OTHER SAUSAGES	22
TO WHIP CREAM	10	SLICING AND SHREDDING CHEESE	23
TO MAKE CRUMBS AND CRUMB CRUSTS	11
TO MAKE PASTRY	11	IF YOU HAVE A PROBLEM	24
TO MAKE QUICK BREADS AND CAKES	11
TO MAKE CAKE MIX	11	CLEANING AND STORING	24
KNEADING YEAST DOUGH		FOR YOUR SAFETY	25
WITH DOUGH BLADE	12
TYPICAL DOUGH	12	SOME TECHNICAL DATA	25
MACHINE CAPACITY	12
USING THE RIGHT BLADE	12	RECIPES	26
MEASURING THE FLOUR	12
PROOFING THE YEAST	12	BOWL CAPACITY	26
PROCESSING DRY INGREDIENTS	13
ADDING LIQUIDS	13	WARRANTY	46
KNEADING DOUGH	13
RISING	13
SHAPING, FINISHING AND BAKING	13
MAKING CONSECUTIVE BATCHES	13