03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 2 INSTRUCTION AND RECIPE BOOKLET Pro Custom 11™ Food Processor DLC-8S Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
03CU13135 DLC-8S IB 6/30/03 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.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 4 CONTENTS 1 IMPORTANT SAFEGUARDS PROBLEMS & SOLUTIONS FOR MAKING DOUGH THE PARTS 2 PRACTICING WITH FOOD 4 REMOVING PROCESSED FOOD 5 CHOPPING, PURÉEING & MIXING WITH METAL BLADE TO CHOP RAW FRUITS AND VEGETABLES TO PURÉE FRUIT AND COOKED VEGETABLES TO CHOP HARD FOOD LIKE GARLIC, HARD CHEESE TO CHOP PARSLEY, OTHER FRESH HERBS TO CHOP PEEL FROM CITRUS FRUIT TO CHOP STICKY FRUIT LIKE DATES TO CHOP MEAT, POULTRY AND FISH TO PURÉE MEAT, POULTRY AND FISH TO C
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 5 THE PARTS 2 4 3 2 6 1 7 PICK UP 4 COLOR FILM HERE 10 5 11 8 8 9
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 6 3 Your Cuisinart® Pro Custom 11™ Food Processor is a compact and versatile appliance that chops, minces, shreds, grates, slices, blends, purées, emulsifies, mixes and kneads - all with great efficiency and speed. The large feed tube allows you to make whole slices of large fruits and vegetables like potatoes, tomatoes and apples. The machine includes: l. Motor base with a vertically projecting shaft and two large control levers.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 7 PRACTICING WITH FOOD 4 PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM Try chopping some practice foods before you process food to eat. A zucchini or potato is a good choice. First cut into 1-inch pieces. Insert the metal blade and put the pieces in the work bowl. Put on the cover; press the pusher assembly down to lock it into place.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 8 REMOVING PROCESSED FOOD 5 Before you do anything, wait for the blade to stop spinning. Once it does, remove the cover first. You can remove the cover and pusher assembly in one operation. Hold the pusher assembly with your fingers away from the descending tabs and turn it clockwise. Lift it off, and the cover will come with it. PICK UP 4 COLOR PHOTOS FROM FILM Never try to remove the cover and the work bowl together; this may damage the work bowl.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 9 CHOPPING AND PURÉEING WITH THE METAL BLADE 6 To chop raw fruits and vegetables Cut the food into 1-inch pieces. You get a more even chop when all pieces are about the same size. Put no more than the recommended amount of food into the work bowl. (See page 26). Lock the cover in place. Press the OFF/PULSE lever at the rate of 1 second on, 1 second off until the food is coarsely chopped.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 10 7 To chop hard food like garlic, hard cheese Small foods like garlic can be dropped in whole. Larger foods like hard cheese should be cut into 1-inch pieces. Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 11 CHOPPING AND PURÉEING WITH THE METAL BLADE 8 To chop meat, poultry, fish and seafood The food should be very cold, but not frozen. Cut it into 1-inch pieces to ensure an even chop. Process no more than the recommended amount at a time. (See page 26). Press the OFF/PULSE lever 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously for a few seconds.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 12 9 To chop nuts Chop no more than the recommended amount at one time. (See page 26). Press and release the OFF/PULSE lever and check frequently to avoid letting powdered nuts clump together in a nut butter. When a recipe calls for flour or sugar, add some to the nuts before you chop them— about 1/2 cup for each cup of nuts. This allows you to chop the nuts as fine as you want without turning them into a nut butter. You can also chop nuts with a shredding disc.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 13 TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE 10 To make mayonnaise You can make foolproof homemade mayonnaise with your Pro Custom 11™. The work bowl and metal blade must be clean and dry. Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 14 11 To whip cream Processor whipped cream holds its shape very well. It is good for decoration or as a topping for gingerbread, berries and other desserts. Chill the cream well before starting. Using the Metal blade process continuously until it begins to thicken; add sugar as desired and continue processing. Watch carefully until the cream reaches the desired consistency.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 15 TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE 12 The Pro Custom 11™ Food Processor can 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. 1. Typical bread dough is made with a flour mix that contains at least 50% white flour.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 16 13 Processing dry ingredients Put the flour and other dry ingredients in the work bowl. 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 seconds. Adding liquids All liquid should be added through the feed tube while the machine is running. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 17 TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE 14 Problems and Solutions with Bread Doughs Blade doesn’t incorporate ingredients Always start processor before adding liquid. Add liquid in slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it but do not turn off machine. Instead, wait until ingredients in work bowl have mixed, then add remaining liquid slowly.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 18 15 Motor stops • If using large feed tube cover, the pusher assembly may have come unlocked. Push down pusher sleeve to lock it into place and continue processing. • Cover may have come unlocked. Lock cover and continue processing. • Power cord may be unplugged. • Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool, 5-10 minutes. A safety protector in the motor protects it against excessive overheating.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 19 PREPARING FOOD FOR SLICING AND SHREDDING 16 Round fruits and vegetables Before processing onions, apples and other large, round fruits and vegetables, trim them with a knife. Cut the bottom ends flat, to make the food lie stable on the disc. Place the food in the feed tube, flat side down. Position it as far left as possible, to prevent it from tilting when being processed. Choose fruits that are firm and not too ripe.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 20 17 the top piece into wedges to fit the feed tube. The 2mm Slicing Disc or the optional 1mm Slicing Disc is excellent for slicing cabbage for coleslaw. If the fruit or vegetable doesn’t fit Try inserting it from the bottom of the feed tube. The opening there is slightly larger. Do not force any food into the feed tube. Pack the feed tube for desired results For long slices or shreds, cut the food into feed tube widths and pack the pieces horizontally.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 21 PRACTICING SLICING AND SHREDDING 18 PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM 1. Insert a slicing or shredding disc, put the cover with large feed tube on the work bowl and insert the prepared food in the feed tube. 2. Prepare the pusher assembly. Lock the small pusher in place and unlock the slide lock on the sleeve, so the pusher can move up and down freely. 3.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 22 REMOVING SLICED OR SHREDDED FOOD 19 PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM Before you do anything, wait for the disc to stop spinning When it does, remove the cover first. Hold the pusher assembly with your fingers away from the locking tabs on back and turn it clockwise. Lift, and the pusher assembly and cover will come off together. Remove the slicing or shredding disc before removing the work bowl.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 23 SLICING AND SHREDDING TECHNIQUES 20 Small, round fruits and vegetables For large berries, radishes and mushrooms, trim the ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1-inch from the top. The bottom layer gives you perfect slices for garnish. PICK UP 4 COLOR PHOTOS FROM FILM If you want all the slices to be perfect, it’s best to process one layer at a time.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 24 21 wide at one end and narrow at the other—carrots, celery or scallions—cut them in half and pack in pairs, one wide end up, one narrow end up. PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM French-cut green beans Trim fresh green beans to feedtube widths. Blanch them for 60 seconds in boiling salted water. Plunge them immediately into cold water to stop the cooking.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 25 SLICING MEAT A N D P O U LT R Y 22 Cooked meat and poultry The food must be very cold. If possible, use a chunk of food just large enough to fit the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices of them. Then roll or fold them double and stand them 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.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 26 SLICING AND SHREDDING CHEESE 23 Firm Cheeses like Swiss and Cheddar Cut the cheese into pieces to fit the feed tube. Put it in the freezer until it is semi-frozen— hard to the touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 27 ADDITIONAL INFORMATION 24 IF YOU HAVE A PROBLEM Most problems with the food processor are easily solved. Provided are some possible problems and their solutions. Food is unevenly chopped Do not process too much food at one time. Food should be in uniform pieces. Pulse several times and then run continuously. Liquid leaks from bottom of bowl onto motor base Remove bowl from base as soon as you finish processing. Do not remove metal blade first.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 28 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 durable, high impact resistant plastic. Its smooth surface will look new for years. Keep a sponge handy as you work to wipe spills from the base.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 29 RECIPES 26 APPETIZERS GUACAMOLE BLUE CHEESE AND PECAN SPREAD CHEESE COINS 27 27 28 SOUPS CHUNKY GAZPACHO LEEK AND POTATO SOUP/VICHYSSOISE LENTIL SOUP SPLIT PEA SOUP 29 29 30 30 MEATS AND FISH MEATLOAF CHILI CHICKEN AND VEGETABLES STIR-FRY CRAB CAKES 31 31 32 33 Recommended work bowl capacity.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 30 APPETIZERS 27 Guacamole Serve with tortillas or crisp vegetables. For a less pungent taste, use flat-leaf parsley instead of cilantro.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 31 28 Cheese Coins These tender and flavorful appetizers are easy to make, convenient to serve, and they can be refrigerated or frozen. 8 4 1/4 1/4 1 INGREDIENTS ounces Cheddar cheese, cut into 1-inch pieces ounces unsalted butter, at room temperature, cut into 1-inch pieces teaspoon salt teaspoon Tabasco sauce cup flour Vegetable oil cooking spray Use metal blade to chop cheese until it resembles coarse meal, about 30 seconds.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 32 SOUPS 29 Chunky Gazpacho This refreshing cold soup can be ready in less than 10 minutes. You may serve it at once, but it improves with chilling.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 33 30 Lentil Soup This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 34 MEATS AND FISH 31 Meatloaf For a spicier meat loaf, add a few drops of Tabasco sauce and a teaspoon of Worcestershire sauce. 1 1/3 1-1/2 1-1/2 3 1 1/8 1 INGREDIENTS small onion, quartered cup loosely packed parsley leaves slices day-old bread, broken into pieces pounds boneless chuck, cut into 1-inch pieces* tablespoons milk* teaspoon salt teaspoon dried thyme leaves large egg Preheat oven to 375°F.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 35 32 Chicken and Vegetable Stir-Fry Stir-frying and the food processor are a most effective combination for putting a meal on the table in no time.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 36 33 Crab Cakes These delicate seafood cakes are perfect with drinks. If you’re feeling festive, substitute cooked lobster meat for half of the crabmeat.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 37 VEGETABLES 34 Mashed Potatoes The shredding disc processes cooked potatoes to the right texture. Be careful not to overprocess when you mix them with the other ingredients. 1/4 2 1/2 3 INGREDIENTS cup hot milk tablespoons butter, cut into 1-inch pieces teaspoon salt Freshly ground black pepper Pinch of nutmeg (optional) large potatoes, peeled, boiled and drained Potatoes au Gratin You can use baking or boiling potatoes for this elegant dish.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 38 35 Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. 3 2 1/4 1/2 INGREDIENTS medium carrots, peeled medium zucchini cup unsalted butter Salt Freshly ground black pepper to taste teaspoon chopped fresh tarragon or 1/4 tsp. dried Cut carrots and zucchini to fit feed tube horizontally. Process with shredding disc.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 39 SALADS 36 Creamy Cole Slaw Cole slaw only takes minutes to prepare when you don’t have to slice the cabbage by hand. 1/4 1 1/3 1/2 1/4 1/4 1/2 1/2 INGREDIENTS cup loosely packed parsley leaves 1-oz. piece peeled onion cup mayonnaise tablespoon red wine vinegar teaspoon salt teaspoon freshly ground black pepper large carrot, peeled medium head green cabbage Process parsley with metal blade until minced. Add onion and process until minced.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 40 SAUCES 37 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 soups. 4 4 2-2/3 1/3 3/4 1/3 INGREDIENTS ounces imported Parmesan cheese, at room temperature, cut into 1-inch (2.5cm) pieces small garlic cloves cups tightly packed fresh basil leaves cup pine nuts teaspoon salt cup olive oil Use metal blade to chop cheese and garlic, about 30 seconds.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 41 38 Classic Mayonnaise with Cooked Eggs Adding oil very slowly is essential for the mayonnaise emulsion – the hole in the pusher adds the oil at just the right speed for success. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 42 PASTRY 39 Basic Pastry This is the basic dough for pies, tarts and quiches. 2-2/3 2 1 1/2 INGREDIENTS cups all-purpose flour sticks very cold unsalted butter, cut into 1-inch pieces teaspoon salt cup ice water Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 43 BREADS, COFFEE CAKE AND PIZZA 40 Corn Bread This a particularly moist and flavorful corn bread which is best served warm. 4 1 1 2 1/3 1/4 1/4 1-1/3 2 1/2 INGREDIENTS tablespoons butter cup yellow cornmeal cup all-purpose flour tablespoons sugar tablespoon baking powder teaspoon baking soda teaspoon salt cups buttermilk large eggs cup fresh, frozen or canned corn kernels Preheat oven to 425°F. Melt butter in a 9”x 9” baking pan.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 44 41 Use sharp knife to cut rolled dough into 3/4-inch slices. Place slices in pan, cut side up, and let rise until doubled in size. Preheat oven to 375°F. 15 minutes before baking. Bake coffee cake until golden and bubbly, about 20 to 25 minutes. Serve warm. White Bread We used unbleached all-purpose flour and had great results.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 45 DESSERTS 43 Fudgy Brownies These easy-to-make brownies are always a favorite in lunch boxes or for after school snacks. 4 1-1/2 1/2 4 1-1/2 1 1/4 1-1/2 3/4 INGREDIENTS ounces unsweetened chocolate cups light brown sugar, divided cup butter, melted large eggs teaspoons vanilla extract cup flour teaspoon salt teaspoons baking powder cup pecan halves Preheat oven to 250˚F. Spray 9 x 9” pan with vegetable oil cooking spray.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 46 42 Oil pan(s) lightly and sprinkle with cornmeal. Fold rolled dough in half loosely, then in half again. Position point at center of pan and gently unfold. Press into place from center outward, turn under the 1-inch overhang and shape it into a rim. Crust(s) is now ready to bake and fill. Yield one 14-inch pizza crust or two 9-inch pizza crusts Pizza in a Hurry It takes no longer to make this pizza than to wait for one you order to take out.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 47 44 Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for you as well as delicious. 3/4 1 1 1/2 3/4 2 1 1-1/2 1 3/4 9 INGREDIENTS cup quick-cooking oatmeal cup pecans cup butter, in 1-inch pieces cup sugar cup firmly packed light brown sugar large eggs teaspoon vanilla extract cups flour teaspoon baking soda teaspoon salt ounces semi-sweet chocolate chips Vegetable oil cooking spray Preheat oven to 350˚F.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 48 45 Cream Cheese Frosting This quick, easy frosting is delicious on carrot cake, but it is also good on many other cakes.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 49 WARRANTY 46 CUISINART® PRO CUSTOM 11™ FOOD PROCESSOR LIMITED THREE-YEAR WARRANTY ON THE ENTIRE MACHINE. FULL FIVE-YEAR WARRANTY ON MOTOR This warranty supersedes all previous warranties on Cuisinart® Pro Custom 11™ Food Processors. This warranty is available to consumers only. You are a consumer if you are the owner of a Cuisinart® Pro Custom 11™ Food Processor that was purchased at retail for personal, family or household use.
03CU13135 DLC-8S IB Coffeemakers 6/30/03 Ice Cream Makers 3:28 PM Page 1 Hand Mixers Toasters Blenders 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 Life®. www.cuisinart.
