INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011N For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, Fish or Seafood 1-3/4 pounds meat, cut in 1-inch or smaller cubes, chilled Bread Dough 5 cups all-purpose flour, yielding two 1-1/4 pound loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 1-1/4 pound loaves 3 cups whole grain flours (no white flour added) for custom recipes Pizza Dough 4-1/2 cups all-purpose flour, yielding 2-1/2 p
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 11 Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, PowerPrep® Metal Dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/instruction book. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.
TABLE OF CONTENTS Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions. . . . . . . . . . . . . 2 Important Safeguards . . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes. . . . . . . . . . . . . . . . . . 6 Assembly Instructions . . . . . . . . . . . . . 6 Machine Functions . . . . . . . . . . . . . . . . 7 Operating Instructions . . . . . . . . . . . . . 7 Chopping, Puréeing & Mixing with Metal Blade . . . . . . . . . . . . . . . . . .
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.
INTRODUCTION Congratulations on your purchase of a Cuisinart® Premier Series 11-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Premier Series 11-Cup Food Processor 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.
THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 11-cup work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Unique metal dough blade, designed specifically for our dough speed control. 6. Sharp metal chopping/mixing blade. 7. Serrated slicing disc. 8. Shredding disc. 9. Detachable stem for discs (not shown). 10. Plastic spatula (not shown).
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. You are now ready to operate the machine.
turn the cover clockwise to unlock, and remove by lifting it off. 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. To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl, use one of the following methods. Be sure your hands are dry.
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. To chop peel from citrus fruit or to chop sticky fruit like dates or raisins: For citrus, remove only the peel with a vegetable peeler, not the white pith which is bitter tasting.
eggs (for safe food procedures, we recommend using pasteurized liquid eggs, or the "cooked egg" recipe on page 52), salt, vinegar or lemon juice, dry mustard, and two tablespoons of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup 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.
mixed with the sugar and eggs. Then add flavoring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. 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.
potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams. PRACTICING SLICING AND SHREDDING 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. 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. You can load the feed tube repeatedly without removing work bowl cover. Simply grasp the pusher and lift up.
optional Square Julienne Disc, you can make square julienne strips in one operation. 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.
most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to shred mozzarella when well chilled, and Parmesan when at room temperature. the ingredients are mixed. Although 30 seconds are usually sufficient, 60 to 90 seconds give better results if the machine does not slow down.
stop kneading. For a finer texture, add them sooner.) Adding liquids: All liquid should be added through the small feed tube while the machine is running. 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.
Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through small feed tube while machine is running. Dough doesn’t clean inside of work bowl: • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches. • Dough may be too dry.
good results after only 30 seconds of kneading. Blade doesn’t incorporate ingredients: Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Make sure butter or margarine is at room temperature. 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.
FOR YOUR SAFETY Like all powerful electrical appliances, a Premier Series 11 Cup Food Processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury. Handle and store metal blades and discs carefully. Their cutting edges are very sharp. Always place discs on flat, stable surface before connecting detachable stem. Never put blades or discs on the motor shaft until the work bowl is locked in place.
benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart® Premier Series 11-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it, without charge to you.
Recipe Table of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . 49 Sides . . .
Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood.
Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités.
Jalapeño Jack Wafers These savory wafers just melt in your mouth. Preparation: 15 – 20 minutes, plus 30 minutes resting time and 30 minutes baking and cooling Makes 48 wafers 8 ounces Monterey Jack cheese 1 small fresh jalapeño, seeded 4 tablespoons unsalted butter 1 teaspoon dried cilantro 1/4 small onion (about the size of 2 walnuts) 1 cup all-purpose flour Insert the shredding disc. Place cheese in large feed tube and shred, using light pressure; reserve.
Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining.
Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos.
Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy.
Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day.
Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.
Quick Breads Cranberry - Orange Bread Apples make this bread very moist - for a breakfast treat, slice and toast.
Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack.
Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread.
Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast.
Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups.
Classic White Bread Spoil your family with homemade bread.
Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again.
Artisan Breads Basic Artisan Bread Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling 1 pound unbleached bread flour (3-1/3 to 4 cups) 1-1/4 cups water (10 ounces) 2 teaspoons fine sea salt Flour for dusting 1 teaspoon instant yeast Cornmeal for the peel or baking sheet Inse
Basic Artisan Bread (variation) To make baguettes Makes three, about 14 inches long. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour. Flatten into 4 x 5-inch rectangles. From the far side, fold a little over 2/3 of the way toward you; use the heel of your hand and press the folded edge to seal.
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 flavor. Olive lovers may add an additional quarter cup of olives.
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 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 flavor. For best results, make this starter in a large, clear glass or plastic container (2quart) with graduated markings.
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.
Farm House Bread “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 The two long rising periods – one at room temperature and a second in the refrigerator – give this bread a rich and subtle sour flavor in the tradition of the great breads made in European farmhouse kitchens in the past. This dough is very forgiving; you can mix it in the morning and bake at night or mix late in the day to bake early the next morning.
Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Italian Reggiano™ Parmesan and pasta in this colorful and delicious stir-fry.
Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner.
Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining.
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 pizzas or four 8 - 9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Pizza Dough, p. 35 2 ounces Italian Fontina cheese 12 ounces firm but ripe plum tomatoes 4 tablespoons Pesto, p.
Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6 1 recipe Pizza Dough, p.
Pizza Margherita Some of the best things in life are the simplest. Makes three 12 - 14 inch pizzas Preparation: 1 hour for the pizza dough (Recipe, page 35); 20 minutes plus 12 minutes baking and resting time 1 recipe Pizza Dough, p. 35 9 ounces fresh mozzarella, well chilled 27 fresh basil leaves, washed and dried 1 cup Simple Tomato Sauce, p. 49, reduced version for pizza 1-1/2 tablespoons extra virgin olive oil Prepare the Pizza Dough and let rise.
Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough (Recipe, page 35); 25 minutes plus about 30 minutes baking and resting time 2-1/2 1-1/2 1 2-1/2 1 3 red bell peppers, cut in half, cored and seeded yellow bell peppers, cut in half, cored and seeded teaspoon extra virgin olive oil teaspoons balsamic vinegar recipe Pizza Dough, p.
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham Makes 3 cups Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts 3/4 cup walnut halves, shells removed 3/4 cup sugar 8 strips orange zest, bitter white pith removed 3 cups fresh or frozen cranberries (do not thaw if using frozen berries) 3/4 navel orange, peeled, cut into quarters Preheat oven to 350° F.
Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time 1 large clove garlic 1/2 teaspoon freshly ground black pepper 1/4 cup fresh Italian parsley leaves, washed and dried 2 teaspoons Dijon-style mustard 6 tablespoons balsamic vinegar 1 tablespoon dried basil 2/3 cup extra virgin olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher or sea salt Insert the metal blade.
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.
Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités.
Sides French Cut Green Beans with Shallots The time-consuming “french cut” takes just seconds with a Cuisinart® food processor. Makes 6 servings Preparation: 15 - 20 minutes 1-1/2 pounds fresh green beans, trimmed, cut to fit feed tube horizontally 6 3 1/4 teaspoon white pepper 1/4 teaspoon salt large shallots, peeled, cut into 1-inch pieces 1-1/2 tablespoons olive oil tablespoons water 2-1/4 teaspoons balsamic vinegar * Insert the slicing disc.
Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing. Makes eight 1-cup servings of pasta salad.
Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil.
Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles.
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.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling 5 5 ounces milk chocolate, chilled, broken into 1-inch pieces 1/4 teaspoon salt 1 large egg ounces white chocolate, chilled, broken into 1-inch pieces 1/2 cup firmly packed light brown sugar 1/2 cup sugar 2 tablespoons reduced fat milk cup pecan halves, shells removed 6 tablespoons unsalted butter, softened teaspoon baking soda 1 tablespoon vanilla extract
Lemon Ginger Biscotti Delicious with coffee or tea Makes about 60 Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2-1/2 cups all-purpose flour 2 large eggs 2 teaspoons baking powder 1 tablespoon brandy 1/4 teaspoon salt 1 tablespoon vanilla 3 2 ounces white chocolate, such as Lindt® or Callebaut®, broken up, chilled ounces crystallized ginger Zest of 3 lemons, bitter white
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 pieces 1-1/2 tablespoons sugar 1 cup sugar 1-1/2 tablespoons vanilla 4 large eggs, at room temperature 1-1/2 tablespoons unsalted butter 2 pounds lowfat cream cheese, at room temperature Preheat the oven to 325°F.
Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time.
Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11 inch 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.
Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servings. Preparation: 15 – 20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling.
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.
Dark Chocolate Truffles A chocolate lover’s dream come true.
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