INSTRUCTION AND RECIPE BOOKLET MINI-PREP® PLUS PROCESSOR DLC-2A Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series Mini-Prep® Plus Processor and the standard parts for it: SmartPower™ metal chopping / grinding blade, spatula, and instruction / recipe booklet. CAUTION: THE CUTTING BLADE HAS VERY SHARP EDGES. To avoid injury when unpacking, please follow these instructions: 1. Place the box on a table or kitchen counter. Be sure the box is right side up. 2. Lift up and remove the cardboard lid from the work bowl cover. 3.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit only one way in a polarized outlet. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
TIPS FOR PROCESSING FOOD Preparing the Food Size: Always cut large pieces of food into smaller pieces of even size – about 1/2 inch (12mm) to a side or as specified under "Operating Techniques" on page 4. If you don't start with pieces that are small and uniform, you will not get an even chop. Quantity: Do not overload the work bowl. Overloading causes inconsistent results and it strains the motor. Use the quantities given in the recipe section as a guide.
Note: Do not operate Mini-Prep® Plus Processor without food contents in work bowl. Tip: Process foods in order from dry to wet to avoid having to clean bowl and blade between each task. TO REMOVE PREP BOWL – Turn the work bowl cover clockwise and remove. – Turn the work bowl clockwise to unlock and lift off of the base. – Carefully remove the blade by lifting it up from the hub.
5 Food Operation/Technique Comments/notes Bread for crumbs Chop. Pulse to break up, then process continuously until desired crumb size is reached. Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of butter per slice after crumbs have started to form, and process to combine and coat. Butter Chop continuously. Cut in 1/2 inch pieces. Best at room temperature. Up to 3/4 cup.
Food Operation/Technique Comments/notes Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into 3/4 inch pieces. Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop. Horseradish Chop. Peel first. Cut into 1/2 inch pieces. Up to 4 ounces. Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut in 1/2 inch pieces. Meats Chop.
Recipe Notes: Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter. serving bowl; cover and refrigerate for 30 minutes before serving to allow the flavors to blend. If desired, stir in or top with chopped fresh tomatoes. Nutritional analysis per tablespoon: Calories 95 (87% from fat) • carb. 2g • pro. 1g • fat 10g • sat. fat 1g • chol. 0mg • sod.
30 minutes or longer to allow the flavors to develop. Pesto sauce will keep refrigerated for up to a week, or may be frozen. Transfer the sauce to an airtight container. Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use. Nutritional analysis per 1/2 tablespoon: Calories 21 (67% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g • chol. 1mg • sod. 65mg • calc. 26mg • fiber 0g Serving idea: Try it as a fast, fresh topping for salmon fillets.
Basic Vinaigrette Creamy Roasted Garlic and Herb Dressing This recipe may be easily modified by changing the flavor of the oils and vinegars used, or by adding herbs or sun-dried tomatoes. It can also be cut in half or thirds to make smaller amounts. Try this flavorful dressing on a crispy romaine salad with summer tomatoes.
slice and serve with remaining reserved marinade drizzled over the meat. Nutritional analysis per tablespoon: Calories 51 (83% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 0g • chol. 0mg • sod. 372g • calc. 4mg • fiber 0g Mini Cheesecakes When you don’t want lots of leftovers to tempt you, try this little recipe.
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