DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 1 Prep 11 Plus ™ Food Processor Instruction Booklet DLC-2011C Series For your safety and continued enjoyment of this product, always read the instruction book before using.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 2 Recommended work bowl capacity for various foods FOOD CAPACITY Chopped and Puréed Fruits and Vegetables 2 cups (500ml) Chopped or Puréed Meat, Poultry, Fish or Seafood 1-3/4 pounds (790g) Bread Dough 2-1/2 pounds (1.1kg) (5 cups [1.1L] flour, yielding two 1-1/4 pound [570g] loaves) Nuts for Nut Butters 2 cups (500ml) Sliced or Shredded Fruit, Cheese, or Vegetables 11 cups (2.
DLC-2011C IB-3622-CAN-B sc IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier™ Series food processor, and the standard parts for it: PowerPrep® metal dough blade, metal chopping blade, slicing disc, shredding disc, detachable stem for discs, spatula, recipe and instruction books, and how-to video. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions: 1.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM TABLE OF CONTENTS Important safeguards . . . . . . . . Page 5 Introduction. . . . . . . . . . . . . . . . Page 6 Assembly instructions . . . . . . . Page 7 Machine functions. . . . . . . . . . . Page 8 Operating instructions . . . . . . . Page 8 Practicing with food. . . . . . . . . . . Page 9 Chopping, puréeing, & mixing with metal blade . . . . . . . . . . . . Page 9 Chop raw fruits and vegetables . . Page 9 Purée fruits and cooked vegetables . . . . . . . .
DLC-2011C IB-3622-CAN-B sc Carefully read all instructions before using this appliance. 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. Always unplug from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 7 INTRODUCTION Congratulations on your purchase of the Cuisinart ® Prep 11 Plus™ Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Prep 11 Plus™ has all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry.
DLC-2011C IB-3622-CAN-B sc THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 10/5/02 10:01 AM Page 8 The slicing disc makes beautiful whole slices without torn edges. It slices whole fruits and vegetables, cooked meat, semi-frozen raw meat and loaves of bread. 4. Pusher assembly that slides inside the feed tube. The shredding disc processes most firm and hard cheeses into long, attractive shreds.
DLC-2011C IB-3622-CAN-B sc 4. With the stem facing down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl. 6. Align pusher with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom. 7. Use the cord wrap on the housing base underside to add or remove cord. 8.
DLC-2011C IB-3622-CAN-B sc Never try to remove the pusher, lid and work bowl together; as a safety feature, the pusher assembly must be removed before the lid and work bowl can be unlocked. They can then both be unlocked at the same time. Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove.
DLC-2011C IB-3622-CAN-B sc using the “Pulse” button until chopped as fine as desired. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.
DLC-2011C IB-3622-CAN-B sc pasteurized liquid eggs, salt, vinegar or lemon juice, dry mustard, and two tablespoons (30ml) of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup (75ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified.
DLC-2011C IB-3622-CAN-B sc Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.) To make cake mix: Your food processor work bowl is large enough for the preparation of an 18.5-ounce (525g) packaged cake mix.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 14 PRACTICING SLICING AND SHREDDING lift it straight up. Place the disc on top of the inverted work bowl cover to minimize drips and spills. 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. TECHNIQUES FOR SLICING AND SHREDDING 2. Slide the pusher into place, and apply pressure to the pusher while pressing down the “Pulse” button. Release the button as soon as the food is sliced or shredded. 3.
DLC-2011C IB-3622-CAN-B sc SLICING MEAT AND POULTRY Cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.
DLC-2011C IB-3622-CAN-B sc Otherwise, you may damage the slicing disc or the food processor itself. TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP® METAL DOUGH BLADE The Prep 11 Plus™ Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND. There are two general types of yeast dough.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 17 Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl. firmly pressed back into place after removing the dough to test it.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 18 Dough doesn’t clean inside of work bowl: Dough feels tough after kneading: • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches. Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. • Dough may be too dry.
DLC-2011C IB-3622-CAN-B sc Metal dough blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove half of dough and process in 2 batches. Motor stops: See comments under ‘Typical Bread Dough Problems and Solutions’ Dough doesn’t rise: See comments under ‘Typical Bread Dough Problems and Solutions’ CLEANING AND STORAGE Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged.
DLC-2011C IB-3622-CAN-B sc Never put blades or discs on the motor shaft until the work bowl is locked in place. Always be sure that the blade or disc is down on motor shaft as far as it will go. Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl. When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.
DLC-2011C IB-3622-CAN-B sc Representatives or send the defective product to Customer Service at Cuisinart Canada 156 Parkshore Drive Brampton, ON L6T 5M1 Please be sure to include your return address, daytime phone number, description of the product defect, product serial number, original date of purchase, and any other information pertinent to the product’s return.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 23 Recipe T able of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Sauces and Dressings . . . . . . . . .
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 24 Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups (500ml) Preparation: 5 - 10 minutes, plus 1 hour resting time. 1 small onion, peeled, cut into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 25 Spinach, Feta & Artichoke Stuffed Mushrooms For a savoury side dish, use this stuffing in portobellos. Makes 28 1-1/2-inch (3cm) stuffed mushrooms Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling. 28 1-1/2-inch (3cm) white button or cremini mushrooms 1-1/2 ounces (45g) French bread, cut in 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 26 Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This Cuisinart soup uses half & half and rice to make it rich and creamy. Makes eight 7-ounce (200g) servings. Preparation: 40 to 45 minutes. 12 ounces (340g) Cremini mushrooms, stems removed and reserved 1-1/2 tablespoons (25ml) extra virgin olive oil 1 medium onion (about 6 ounces [170g]), cut in 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 27 Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Makes eight 7-ounce (200g) servings Preparation: 30 - 35 minutes, plus chilling time. 2 cloves garlic, peeled 1-1/2 teaspoons (7ml) thyme 2 medium onions (4 ounces [110g] each), peeled, cut into 1-inch (2.5cm) pieces red bell peppers (approximately 1-1/2 pounds [680g] total), seeded, trimmed and cut into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 28 Gazpacho Always served well chilled, this summertime favourite has its origins in the Andalusian region of Spain. Makes six 7-ounce (200g) servings Preparation: 15 - 20 minutes, plus chilling time. 1 garlic clove, peeled 3 cups (750ml) tomato juice medium jalapeño pepper, seeded, cut into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 29 Quick Breads Cranberry - Orange Bread Apples make this bread very moist - for a breakfast treat, slice and toast. Makes 1 loaf (16 servings) Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 30 Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (14 servings) Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 31 Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (one 2-pound [900g] loaf) Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 32 Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups. Makes 15 servings (one 2 pound [900g] loaf) Preparation: 10 - 15 minutes, plus 2-1/4 hours rising, 40 minutes baking, and 1 hour or longer cooling.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 33 Classic Cuisinart White Bread Spoil your family with homemade bread. Makes 18 servings (2 loaves, 1-1/4 pounds [560g] each) Preparation: 10 - 15 minutes, plus 2-1/2 hours rising and resting, 35 minutes baking, and 1 hour or longer cooling. 1 package active dry yeast 1 tablespoon (15ml) sugar 1/3 cup (85ml) warm water (105° - 115°F [40° - 46°C]) 5 cups (1.1L) unbleached all-purpose flour 4 tablespoons (60ml) unsalted butter, in 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 34 Pizza Dough Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again. Makes 1 pound (500g) dough, two 12-inch (30cm) or four 8-inch (20cm) crusts / 6 servings Preparation: 5 - 10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 35 Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavour. Olive lovers may add an additional quarter cup (75ml) of olives. Makes one loaf.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 36 Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Makes about 5 cups (1.25L). Preparation: 20 minutes, plus 3 to 4 days for fermentation. A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour. For best results, make this starter in a large, clear glass or plastic container (2-quart [2L]) with graduated markings.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 37 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 A mountainous loaf full of the nutty taste of whole grains, the Multi Grain Sandwich loaf may also be shaped into a plump round loaf. Makes one 24-ounce (680g) loaf.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 38 Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir-fry. Makes 6 servings. Preparation: 40 - 45 minutes.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 39 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining. Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 40 Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6. Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33); 20 minutes plus 12 minutes baking and resting time. pizza dough (p.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 41 Pizza Margherita Some of the best things in life are the simplest. Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33); 20 minutes plus 12 minutes baking and resting time. 1 6 recipe pizza dough (p. 33) ounces (170g) fresh mozzarella, well chilled 18 fresh basil leaves, washed and dried 2/3 cup (170ml) simple tomato sauce (p.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 42 Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) tomato sauce for pizza Preparation: 5-10 minutes plus 1 hour cooking and cooling time (add an additional 40-50 minutes to make the reduced pizza sauce). 1 4 small onion (4 ounces [110g]), cut in 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 43 Creamy Chevre & Peppercorn Dressing Creamy and tangy, perfect for crisp romaine. Makes 1-3/4 cups (435ml) (28 tablespoons [420ml]) Preparation: 10 minutes, plus 30 minutes resting time.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 44 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 45 Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage are necessary. Makes 1-3/4 cups (440ml) Preparation: 15 - 20 minutes.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 46 Tzatziki Sauce Low in fat, yet full of flavour, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups (750ml)/ 48 tablespoons (720ml) Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt), 30 minutes resting time. 3 2 4 cups (750ml) nonfat plain yogurt, drained overnight to yield 1-1/2 cups (375ml)* cucumbers, 7 inches (18cm) in length, peeled, halved, seeded and cut into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 47 Sides Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup (250ml) dressing. Makes eight 1-cup (250ml) servings. Preparation: 10 minutes plus 30 minutes resting time for the dressing; 10 - 15 minutes for the vegetables.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 48 Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil. Makes 6 servings Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake. 8 6 3 garlic cloves, peeled 3 Olive oil large baking potatoes (about 8 ounces [225g] each), washed, dried, pierced with a knife ounces (85g) Parmesan cheese, cut into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 49 Savoury Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles. Makes 8 servings Preparation:15 - 20 minutes, plus 85 minutes baking and resting. Vegetable oil cooking spray 2 ounces (55g) fresh white or wheat bread 1 3 1 tablespoon (15ml) unsalted butter, at room temperature pounds (1.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 50 Desserts Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Makes about 80 cookies. Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 51 Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies. Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling. 5 5 ounces (140g) milk chocolate, chilled, broken into 1-inch (2.5cm) pieces ounces (140g) white chocolate, chilled, broken into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 52 Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Makes 12 servings. Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time. 4 lowfat honey graham cracker sheets, broken into 1-inch (2.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 53 Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Makes 12 servings Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and 45 to 50 minutes for preparing the frosting, assembling and chilling the cake.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 54 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Preparation: 10 minutes, plus 30 minutes resting time. For a one-crust pie: 1-1/2 1/4 cups (375ml) all-purpose flour teaspoon (1ml) salt 1/8 teaspoon (0.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 55 Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples. Makes a 10-inch (25cm) deep-dish pie - 12 servings Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry and 2-1/4 hours baking and cooling.
DLC-2011C IB-3622-CAN-B sc COFFEE MAKERS FOOD PROC ESSORS 10/5/02 TOASTERS 10:02 AM HAND MIX ERS Page 56 BLENDERS CO OKWARE ICE CREAM MAKERS Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good LifeTM. www.cuisinart.com IB-3622-CAN-B 00CC18046 Lexan is a registered trademark of General Electric Company Fantastik® is a registered trademark of K-2-R Produkte A.G.
