Cuisinart STEP-BY-STEP GETTING STARTED Your Cuisinarf DLC-10S or DLC-10C will look like this after you follow the easy step-by-step assembly instructions inside.
CHOPPING AND PUREEING WITH THE METAL BLADE 1 Put base on counter, with nameplate facing you. Turn work bowl counterclockwise until it clicks. Pick up work bowl, with handle facing you, and place it on base with handle at about 7 o'clock. SLICING AND SHREDDING WITH THE SLICING AND SHREDDING DISCS 1 Lock bowl in place. (See 1 and 2 above.) Place disc, cutting side down, on flat, stable surface and hold it down firmly with one hand.
Place metal blade over shall, matching outline O on top of hub to shape of shaft. Lower blade will almost touch bottom of bowl. Put cover on work bowl, with feed tube at about 7 o'clock. Turn cover counterclockwise until it fits into position. The pusher assembly slides over the large feed tube. It has a large pusher and a small pusher. Push the small white pusher all the way down and twist it to lock. Push the large pusher all the way down and push white Slide Lock right to lock.
Cuisinart Cuisina1®is a registered Irademark of Cuisinart ISO Milford Road East Windsor. NJ 08520 1-800-726-0190 Printed in China CUI 9228.
Locking Tab 6 Hold pusher with white Slide Lock toward you. Slide pusher over feed tube on cover and push locking tab down until locking tab clicks. CAUTION: Machine must be unplugged wnen you practice locking and unlocking pusher. Repeated locking and unlocking with machine plugged in is never neces sary in normal use and will make machine inoperable. 6 Apply even pressure to large pusher while holding lever down at PULSE position, and push food through. Plug in machine.
IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning, to unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6. Do not operate any appliance 4.
Cuisinart PRO CLASSIC" Food Processor 7-cup Bowl
IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Unplug from outlet when not in use, before putting on or tak ing off parts and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6.
CONTENTS IMPORTANT SAFEGUARDS THE PARTS 2 PRACTICING WITH FOOD 4 KNEADING BREAD DOUGH KNEADING SWEET DOUGH RISING SHAPING. FINISHING AND BAKING MAKING CONSECUTIVE BATCHES REMOVING PROCESSED FOOD 5 PROBLEMS & SOLUTIONS FOR MAKING DOUGH 14 CHOPPING, PUREHNG& MIXING WITH MEWL BLADE TO CHOP RAW FRUITS AND VEGETABLES TO PUREE FRUIT AND COOKED VEGETABLES TO CHOP HARD FOOD LIKE GARLIC TO CHOP PARSLEY, OTHER FRESH HERBS TO CHOP PEEL FROM CITRUS FRUIT TO CHOP STICKY FRUIT LIKE DATES TO CHOP MEAT.
PRACTICING WITH FOOD Try chopping some practice foods before you process food lo eat. A zucchini or potalo is a good choice Fifslcul it into 1 -inch pieces. Insert Ihe metal blade and pul trie pieces in the work bowl. Pul on Ihe cover and Ihe pusher assembly; press Ihe pusher assembly down to lock il into olace. Press the lever down lo PULSE and release it. Repeat two or Ihree times ard see what happens. Each time the blade slops, lei Ihe pieces drop lo the bottom ol the bowl belore you pulse again.
REMOVING PROCESSED Before you do anything, wait tor the blade to stop spinning. When it does, remove the cover lirst. You can remove the cover and pusher assembly in one operalion. Hold Ihe pusher assembly wilh your ihumb away Irom the descending labs and lurn it clockwise.
CHOPPING WITH THE AND PUREEING METAL BLADE To chop raw fruits and vegetables First, cut Lhe food into 1-inch pieces. You get a more even chop when all pieces are about the same size. Put no more Irian 2 cups oltood into the work bowl. Lock the cover and pusher assembly in place Press Ihe lever down lo PULSE and release it, repeating al the rate of 1 second on, 1 second otf unlil Ihe lood is coarsely chopped.
TECHNIQUES WITH THE FOR CHOPPING AND PUREEING METAL To chop hard food like garlic, hard cheese Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch pieces. This method of processing minces garlic, shal lots and onions. Hard cheese and coconut will have the same tex ture as if they had been hand grated.
CHOPPING WITH THE AND PUREEING METAL To chop meal, poultry, lish and seafood The food should be very cold, bit nol frozen Cut it inlo 1-inch pieces to ensure an even chop. Process no more than 2-1/2 cups (1-1/4 pounds) al a time. Press the levei down to PULSE and release il. repeating 3 or 4 times al a rate ol 1 second on, 1 second off. If the food is not chopped line enough, let Ihe processor run continuously lor a few seconds. Check the texture oflen to avoid overpiocessing.
To make peanut bulter and other nut butlers To make flavored butters, Chop no more thai 2 cups al one time. Press Ihe lever down to PULSE and release il. repeating several times Check Irequently to Process up lo 2 cups of nuts. Let Cul room-temperature butter into avoid Idling powdered nuls clump logelher in a nut butter. smooth out. Scrape the sides of the bowl aid conlinue processing until drops ol oil are visible.
TECHNIQUES FOR CHOPPING AND PUREEING WITH THE METAL BLADE 1D To make mayonnaise To beat egg whites To whip cream The work bowl and metal blade Use this method only tor recipes Processor whipped cream holds must tie clean aid dry. Use one mat can he done almost entirely it shape very well. It is good for whole large egg. or the yolks by food processor. decoration or as a topping lor gingerbread, berries or other irom two large egijs.
11 To make crumbs and crumb crusts Cut or break bread. crackers or cookies into pieces and put them in the work bowl. Process con tinuously until they reach the desired texture. For seasoned crumbs, chop the parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are ol the desired texture, then dribble melted butter through the small teed tube while the machine is running. To make quick breads, and cakes that use baking powder and/or soda.
TECHNIQUES FOR KNEADING DOUGH THE DOUGH WITH YEAST BLADE 12 method. Use a standard, gradu The Pro Classic1" Food Processor can mix and knead dough in a ated dry measure, not a cup lor fraction of the time it takes to da liquid ingredients. it by hand. You will get perfect results every lime il you lollow With a spoon or fork. sr/Mhe thass directions, never try to Hour in its container.
13 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 sec onds. (Cheese, nuts and raisins may be added with the dry ingre dients or during the final knead ing. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer tex ture, add them sooner.
TECHNIQUES FOR KNEADING DOUGH THE DOUGH WITH YEAST BLADE 14 Null of dough (onus on top of Problems and Solutions with Dough doesn't clean inside of blade and does not become uni work howl. formly kneaded- Blade doesn't incorporate ■ Amount of dough may exceed Stop machine, carefully remove ingredients maximum capacity of your iood dough, divide it into 3 pieces and Always slart processor before processor.
15 Motor stops • Pusher assembly may have become unlocked. Push down pusher sleeve to lock it into place and continue processing. • Cover may have become unlocked. Lock cover and contin ue processing. • Power cord may have become unplugged. Plug machine in and continue processing. • Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool off, 5-10 minutes. A safety pro tector in the motor prevents it from excessive overheating. If the motor stops, turn the machine off.
PREPARING SLICING FOOD AND FOR SHREDDING 16 Round fruits and vegetables Before processing onions, apples and other large, round fruits and vegetables, trim them wild a knile Cul the bollom end Hal, lo make Ihe food lie stable on Ihe disc. Place the food in the fend tube, flat side dawn. Posihon it as lar right as possible, to prevent it from tilling when being processed. Choose Iruils that are firm and not too ripe.
17 i bottom piece and cut il and Ihe lop piece into wedges lo til the leed tube. The optional 2mm or 1mm Slicing Discs are excellent for slicing cabbage for coleslaw If Ihe fruit or vegetable doesn'l til Try inserting il from Ihe bottom of [he teed lube. Trie opening there is slightly larger. Pack he feed tube for desired results For small, round, slices or short shreds Irom carrots, zucchini and other long vegelables, cut them in feed-tube heighls and pack them tightly upright.
PRACTICING AND SLICING SHREDDING 18 1. Insert a slicing of shredding disc, pil the cover on the work bowl and inserl Ihe prepared tood in the feed lube. 2. Prepare the pusher assembly Lock the small pusher in place and unlock the slide lock on back ol the sleeve, so the pusher can move up and down freely. 3. Slide the pusher assembly over the teed tube and push the sleeve down lo lock it into place.
REMOVING SLICED SHREDDED FOOD D R 19 Before you do anything, wait for the disc to stop spinning. When it does, remove the cover lirsl. Hold Ihe pusher assembly with your thumb away From Ihe locking labs and lurn it clockwise. Lift, and Ihe pusher assembly and cover will come oil together Remove Ihe slicing or shredding disc betore removing Ihe work bowl.
SLICING AND SHREDDING TECHNIQUES 20 Small, round (mils and vegetables For large berries, radishes and mushrooms, Irim me opposite ends flat wilh a knile Insert Ihe food through the feed lube, standing each piece on a flat end. You can fill Ihe lube !o abou! 1 inch from Ihe top. The boltom layer gives you perfect slices for garnish.
tew vegetables that are wide al one end and narrow at the other — carrots, celery or scallions — cul them in hall aid pack in pairs, one wide end up, one narrow end up French-cut green beans Trim fresh green beans lo feed-tube widths. Blanch them tor 60 seconds in boiling salted waier. Plunge them immediately into cold water to slop the cooking.
SLICING AND MEAT P 0 U LT R Y 22 Cooked meat and poultry The food must be very cold. If possible, use a chunk ol food jusl large enough to fit Ihe feed lube. To make julienne skips of ham, bologna or luncheon meat, slack slices ol them. Then roll or (old them double and sland Ihem upright in the feed lube, wedging in as many rolls as possible. This technique works beller with square or rectangular pieces than wilh round ones. Uncooked meat and poultry Cul Ihe food into pieces to lit Ihe leed lube.
SLICING AND SHREDDING CHEESE 23 Firm cheese like Swiss and Cheddar Cut Ihe cheese into pieces to til the leedlube. Pulitinthelreezeruntil il is semi-frozen — hard lo the louch bul easily pierced with the tip of a sharp kiile. Sland the pieces in Ihe feed lube and apply light pressure to the pusher. IMPORTANT: Never Iry to slice soft cheese like Moz?arella or hard cheese like Parmesan.
ADDITIONAL INFORMATION 24 IF YOU HAVE A PROBLEM Most problems with the food Carrots or similar food falls over in leed tube processor are easily solved. Here are some possible problems and their solutions. Cut food into enough short pieces of equal height to fill feed tube. To slice one or two pieces, use small feed tube.
25 Chopping certain foods may scratch or cloud the work bowl. Among them are ice, whole spices and oils like wintergreen. If you like to prepare your own spice blends, you may want to keep a second bowl just for that purpose. The base housing is made of a tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work and wipe spills from the base.
RECIPES 26 APPETIZERS GUACAMOLE BLUE CHEESE AND PECAN SPREAD CHICKEN LIVER PATE CHEESE COINS SOUPS CHUNKY GAZPACHO LEEK AND POTATO SOUP/VICHYSSOISE LENTIL SOUP SPLIT PEA SOUP MEATS AND FISH HAMBURGERS MEATLOAF OR MEATBALLS CHILI SAUSAGE FARMHOUSE HASH CHICKEN AND VEGETABLES STIR-FRY CRAB CAKES 27 27 28 28 29 29 30 30 SAUCES PESTO MEXICAN SALSA MAYONNAISE NO-COOK CRANBERRY RELISH PASTRY CREAM CHOCOLATE SAUCE RASPBERRY SAUCE PASTRY PIE PASTRY FRUIT TART 31 31 32 33 33 34 35 QUICK BREADS, YEAST BREAD
APPETIZERS 27 Guacamole Serve with lortilla chips or cnsp vegetables. For a less pungent, taste, use flat-leal parsley instead of cilaniro Blue Cheese and Pecan Spread You can substitute collage cheese for all or parl ol the cream cheese and you can subslituie walnuls for pecans. INGREDIENTS large garlic clove, peeled medium jalapeno pepper, halved 1/2 1 and seeded 1/4 6 2 cjp tightly packed cilanfro leaves medium scallion.
28 Chicken Liver Pate An extraordinarily good party dish that is easy to make and keeps well. Serve it on toasted French bread or apple slices. 1 3 1 8 INGREDIENTS large unpeeled garlic clove tablespoons butter, for sauteeing pound chicken livers, trimmed ounces unsalted butter 1 teaspoon salt 1/8 1/4 1 teaspoon freshly ground black pepper teaspoon freshly ground allspice tablespoon Cognac 2-1/4 cups yield Put garlic in small saucepan, cover with water and simmer 10 minutes. Reserve.
SOUPS 23 Chunky Gazpacho This refreshing cold soup can be ready in [ess than 10 minutes. Yoj may serve it al once, but il improves wilh chilling I 1ft 4 1 1/2 2 I 1 Louis Dial, longtime chef a! the New York Rilz Hotel. transformed the everyday Leek ancf Polato Soup into a cold soup suitable tor parties.
30 Lentil Soup This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad.
M EATS AND FISH 31 Hamburgers Chop meat to the exact texture you want — and control the amount of fat Our test kitchen finds 20% fat ideal — less than the usual supermarket mixture. Use boneless beef—round, chuck or any cut you choose. Before chopping it, trim off all membrane, gristle and fat. Reserve the fat, which will usually be more than you need. Cut the beef into 1-inch cubes and chill until slightly firm—usually 30 minutes in the freezer.
32 Chili Kids love chili and it's a versatile dish. Serve it on hoi Slir in the beans and cook until healed Ihrough. Taste and addsalt.il needed. dogs, fill lacos wild il or eal it plain. This one freezes well lor about 6 monlhs Try some of these garnishes wilh the chili: shredded a 1 INGREDIENTS medium garlic doves Cheddar or Monterey Jack cheese, shredded lettuce. sliced jalapeno peppers, sliced scallions, sliced black medium onion olives, chopped tomato or chopped avocado.
33 Sausage When you make your own sausage, you're in control of Ihe ingredients. These sausages have no additives and less than Ihe usual amount of fat. 1/2 3 1 3/4 1/2 1/8 1/8 3/4 INGREDIENTS pound pork or beef, cut in 1-inch cubes and chilled ounces pork or beef fat, cut in 1-inch cubes and chilled tablespoon cold water teaspoon salt teaspoon dried sage teaspoon dried thyme teaspoon pepper Flour pound, approximate yield Put all ingredients except flour in work bowl and chop with metal blade.
Chicken and Vegetable Stir-Fry Use metal blade to mi< water. Sherry, soy sauce. Stir-frynig and the food processor are a most effec- sesame oil. ground pepper, and comstarch until tive combination to put a meal on the table in no smooth about 15 seconds. Remove metal blade. time. leaving contents in work bowl.
VEGETABLES 35 Crab Cakes These delicate seafood cakes are perfect with drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat.
36 Mashed Potatoes Potatoes iiu (ii.Hut The shredding disc processes cooked potatoes to Vou can jse baking or boiling potatoes for this the nghl texture. Be careful not to over proecess substantial yet elegant dish. when yon mix them with the other ingredients. INGREDIENTS INGREDIENTS ounces Gruyeie cheese, cut In 1/4 2 cup hot milk 1/2 teaspoon salt 2 medium garlic cloves, peeled Freshly ground pepper 1 medium onions, peeled anil large pol.
SALADS 37 Shredded Carrots and Zucchini Sliced Tomatoes on Shredded Lettuce Because shredded vegetables cook so quickly, all You can prepare all the elemenls of this salad in the their natural flavor and crispness is preserved. If work bowl. you like, substitule an equal amount ot parsnips for INGREDIENTS zucchini 1/4 3 2 1/4 medium shalloi.
Creamy Cole Slaw Cole slaw only lakes minules to prepare when you don't have lo slice Ihe cabbage by hand. Shredded Carrot Salad The brilliant color ol carrots and peas make Ihis fresh and simple salad a welcome addition to a party buffet (able. INGREDIENTS INGREDIENTS 1/4 cup loosely packed parsley leaves 2 pounds young carfols, peeled 1 1-ounce piece peeled onion cup mayonnaise 3 1/4 1/4 1 1 large scallions.
SAUCES 39 Pesto A classic pasta sauce from Italy. One cup is enough for 1 pound of pasta. It's also good on boiled potatoes or in sojps. 3 2 1/4 1/2 1/4 INGREDIENTS ounces imported Parmesan cheese, at room temperature, in 1-inch pieces small garlic clove, peeled cups tightly packed fresh basil leaves cup pine nuts teaspoon salt cup olive oil 1 cup yield 3 Use metal blade to chop cheese and garlic, about 30 seconds. Add remaining ingredients except oil and process until combined, about 8 pulses.
40 Basic Mayonnaise For a classical mayonnaise, as thick as butter, substitute 2 egg yolks for each whole egg. No-Cook Cranberry-Orange Relish Because this is an uncooked relish, it requires only 1 cup of sugar to sweeten 1 pound of cranberries Most cooked relishes call for 2 cups.
PASTRY 41 Chocolate Sauce You can make a delicious chocolate sauce in your work bowl in 1 minute! No more worries about melting chocolate on top of the stove. 5 1/4 1/3 7/8 INGREDIENTS ounces semi-sweet chocolate, broken into 1/2-inch pieces cup super-fine sugar cup water, heated to boiling cup yield Use metal blade to chop chocolate and sugar until coarsely chopped, about 6 pulses. Then process continuously until chopped to a fine powder, about 60 seconds.
QUICK BREAD, YEAST BREAD AND PIZZA 42 Corn Bread This is a particularly moist and flavorful corn bread which is best served warm. INGREDIENTS 1/3 tablespoons butter cup yellow cornmeal cup all-purpose flour tablespoons sugar teaspoons baking powder teaspoon baking soda teaspoon salt cup buttermilk large egg cups fresh, frozen or canned corn kernels 8x8 pan size in inches 3 3/4 3/4 1-1/2 2 1/4 1/4 1 1 Preheat oven to 425°F. Melt butter in baking pan.
43 melted Duller Wilii remaining butler, brush inside ol 9x13-;nchpan. Wtiile Bread To make filling, use metal blade lo process sugar, dales or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. Spread lilting over dough. Roll dough up, jelly-roll fashion, Irom long side. Use sharp knile to cul rolled dough into 3/4-inch slices. Place slices in pan, cut sides up, and lei rise unlil made with bread Hour will rise higher in Ihe oven. doubled.
44 Basic Pizza Dough Wilh this dough, you can make large pizza crusts lo serve several, or small ones lo serve a few. 1 1 2/3 1-2/3 3/4 2 1-1/2 1 2 INGREDIENTS package active dry yeast Pizza In a Hurry It takes no longer to make this pizza than lo wait for one you order to lake oul.
DESSERTS 45 Distribute Parmesan cheese and pepperoni mixture, then green pepper slices, over tomatoes. Sprinkle evenly with basil and oregano. Return pizza to oven and bake for 18 minutes, or until rim of crust is golden and bottom is deep brown. Tomato Pizza Sauce When this sauce stands, liquid may accumulate on surface. Pour off all but 2 tablespoons, then stir well before using.
46 Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for you as well as delicious.
47 Sherbel and Frozen Yogurl: tor 2 lo 3 mmuies and lurn out onto wire racks to cool At leasl 5 hours before serving, prepare fruit by cutting it into 1-inch pieces. For frozen yogurts. Ireeze all of Iruit in single layer on baking sheel. For sherberls, freeze 3/4 ot fruit in same way and refrigerafe remaining fruil completely. Remove paper Spread frosting between layers and on top and sides ol cake.
48 Apple Pie Use the basic pastry recipe and about 2 pounds of apples, peeled and cored. To assemble the pie, use the metal blade to mix 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 3 tablespoons flour lor 5 seconds. Slice the apples into the sugar and spice mixture. Transfer the apples to the pie crust. Place second crust over the apples. Pinch crust edges together. With a sharp knife, make 6-8 small cuts in top crust to allow steam to escape.
WARRANTY 49 CUISINART® PRO CLASSIC1" FOOD PROCESSOR THREE-YEAR LIMITED WARRANTY ON THE ENTIRE MACHINE. FIVE YEAR FULL WARRANTY ON MOTOR This warranty supersedes all pre vious warranties on Cuisinart® Pro Classic™ Food Processor. This warranty is available to con sumers only. You are a con sumer if you are the owner of a Cuisinart® Pro Classic™ Food Processor that was purchased at retail for personal, family or household use.
©2002 Cuisinart Cuisinart111 is a registered trademark of Cuisinart 150 Miiford Road East Windsor, NJ 08520 Printed in China U IB-2376C