Food Processor DLC-XP
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including these. 1. READ ALL INSTRUCTIONS. 2. Blades are sharp. Handle carefully. 3. Do not use pusher assembly if sleeve becomes detached from pusher. 4. To avoid injury, never place cutting blade or disc on base without first putting the bowl properly in place. 5.
6. The slicing disc is on the edge of one of the long sides of the foam block; the shredding disc is on the other side. Two additional slicing discs are on the edge of one of the short sides of the foam block. Slide them out of their grooves WITH GREAT CARE; THE BLADES ARE VERY SHARP. 7. Only the work bowl cover and pusher assembly now remain in the foam block. Grasp an edge of the work bowl cover and pull it straight up. The pusher assembly will slide away from the work bowl and remain in place.
Round Fruits and Vegetables . . . . . . . . Whole Peppers . . . . . . . If it Doesn’t Fit . . . . . . . Cabbage . . . . . . . . . . . . Small Round Fruits and Vegetables . . . . . . . . Long Fruits and Vegetables . . . . . . . . Small Amount of Food . . . . . . . . . . . . . French-cut Green Beans . . . . . . . . . . . . Julienne or Matchstick Strips . . . . . . . . . . . . . Cooked Meat and Poultry . . . . . . . . . . . . Uncooked Meat and Poultry . . . . . . . . . . . . Sausages . . . . . . . . . . .
Both the metal blade and the dough blade have locking devices that prevent heavy, sticky mixtures from driving the blade upward on the shaft. See page 5 for details. Each slicing disc has a long blade that makes beautiful whole slices with no torn edges. In addition to slicing whole fruits and vegetables, these discs slice cooked meat, semi-frozen raw meat, slender loaves of bread and even sticks of butter, if they are very cold.
The pusher assembly slides over the feed tube on the processor cover. A downward push locks it into position. The disc and stem assembly can now be inserted in the work bowl. When you are using the metal blade or the dough blade, move the slide lock on the back of the pusher assembly to the locked position. Push down the large pusher to lock it. Now you can remove the cover and pusher assembly in one motion. Hold the pusher assembly with your fingers away from the locking tabs and turn it clockwise.
There are two levers on the base of the machine. They give you fingertip control of processing. For continuous processing, use the ON lever, at the left. Press it to start the motor. To turn the motor off, press the PULSE/ OFF lever at the right. Try it a few times. For rapid on-off operation called pulsing, use the PULSE/ OFF lever at the right. Press the lever down, then release it. The motor runs as long as you hold the lever down; it stops when you release the lever. Try it a few times.
REMOVING PROCESSED FOOD Before you do anything, wait for the blade or disc to stop spinning. When it does, remove the cover first. Never try to remove the cover and the work bowl together; this can damage the work bowl. You can set the cover on your work surface upside down, to minimize drips and spills. CHOPPING AND PURÉEING FRUITS AND VEGETABLES Metal Blade and Dough Blade Remove the bowl from the base of the machine before removing the blade.
To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thoroughly clean and dry. Remove stems from the herbs. Add the leaves to the bowl and process until they are chopped as finely as you want. The more herbs you chop at a time, the finer texture you can obtain. If completely dry when processed, parsley and other herbs will keep for at least 10 days stored in an airtight bag in the refrigerator. They may be stored frozen for months in an airtight container or bag.
CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS THE METAL BLADE To chop nuts Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing and releasing the PULSE/OFF lever and checking frequently to avoid letting powdered nuts clump together and form a nut butter. When the nuts are to be mixed with flour or sugar in a recipe, add some of the flour or sugar to the nuts before you chop them – about 1/2 cup of flour (21⁄2 ounces, 70 g) of sugar (33⁄4 ounces, 105 g) for each cup of nuts.
To whip cream Processor whipped cream is best for decorations or as a topping for gingerbread, berries or other desserts. Because no air is incorporated into it during processing, it will hold its shape very well, although it will not whip to a consistency as light and fluffy as that obtained by methods that beat air into the cream. Chill the cream well before starting. Process up to 4 cups (960 ml) at a time. Process continuously until the cream begins to thicken.
the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 8.) Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and process to mix, letting the machine run about 1 minute. Next, add the butter, at room temperature and cut into 1-inch (2.5 cm) pieces.
Proofing the yeast The expiration date is marked on the package. It is usually, but not always, reliable. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup for one package of dry yeast). If the recipe calls for a sweetener like sugar or honey, add a tablespoonful with the yeast. If no sugar is called for, add a half teaspoonful of the flour. The yeast won’t foam without it. Let the mixture stand until it foams – up to 10 minutes.
If motor speeds up, continue processing. If not, add more flour – 1 tablespoon at a time – until motor speeds up. Process until dough cleans side of work bowl. 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.
Baked bread too heavy: • Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting it aside to rise. Let dough fully double in bulk in bowl or bag, punch it down, then let it double again after it has been shaped. Always bake bread in oven preheated to 400°F (205°C) unless recipe indicates otherwise. Be sure the small pusher is locked and the slide lock on the large pusher is unlocked.
To slice small round fruits and vegetables For large berries, radishes and mushrooms, use this procedure. Trim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5 cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, it’s best to process only one layer at a time.
To slice cooked meat and poultry In general, the food must be very cold. If possible, use a single 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 them 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. To slice uncooked meat and poultry Cut the food into pieces to fit the feed tube.
MAKING BABY FOOD The food processor ends concern about additives or preservatives in your baby’s diet. When you prepare the food yourself, you know exactly what’s in it. PROCESSING CHEESE Find the name of the cheese you want to process in a box below. For processing information, check the box under the appropriate disc at right.
Always use a dry bowl for chopping. Process small, hard ingredients like garlic and ginger root first. Then proceed to the larger solid ingredients like onion or peppers. Always add the hardest solid ingredient first and go on to the softer ones. bowl upside down. Remember where you place sharp blades and discs, and unload the dishwasher carefully.
To clean the inside of the detachable stem, slide the stem release button on the side up as far as it will go and hold it there as you run water through the stem. IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is in use. TROUBLESHOOTING GUIDE These are some problems along with solutions that beginners with a food processor sometimes experience.
• Do not use the pusher assembly if the sleeve becomes detached from the pusher. Call Cuisinart Customer Service right away. Our toll-free number is given in the back of this book. TECHNICAL INFORMATION The motor in your food processor operates on standard line operating current. The appropriate voltage and frequency for your machine are shown on a label under the base. An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout.
GUACAMOLE HERBED CHÉVRE SPREAD Yield: 9 cups Preparation: 10 - 15 minutes Yield: 6 cups Preparation time: 10 minutes 1 6 4 5 4 1/2 24 cup tightly packed cilantro leaves plum tomatoes, cored, halved and seeded cloves garlic, peeled medium jalapeño peppers, stemmed, quartered and seeded ounces red onion, peeled and cut in 1-inch pieces ripe avocados, peeled, pitted and cut in 1-inch pieces – reserve several pits cup freshly squeezed lime juice teaspoon chili powder teaspoon cumin teaspoon kosher salt 4
ASIAGO CHEESE PUFFS Yield: 9 dozen 1-inch puffs Preparation: 15 minutes, plus baking time 12 3 1-1/4 1 1-1/2 3 12 ounces Asiago cheese, cut in 1 inch pieces cups water teaspoons kosher salt tablespoon Tabasco® cups (3 sticks) unsalted butter, cut in tablespoons cups unbleached all-purpose flour large eggs, at room temperature* Asiago Cheese Puffs can be made ahead and frozen. Place them on baking sheets and reheat in a 300° F oven for 10 minutes.
scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and yellow peppers. Transfer the vegetables to a large bowl. Insert the metal blade in the processor. With the machine running, drop the garlic and jalapeños through the feed tube and process to chop, about 5 seconds. Scrape the work bowl. Add the radishes to the work bowl; pulse to chop, 10-15 times. Add the tomatoes to the work bowl; pulse to chop, 10-15 times.
smooth. (For a more “rustic” soup, process only two thirds of the soup and stir in the remaining “chunky” soup.) Transfer to a clean stockpot as soup is processed. Reheat over low heat as necessary. Stir in vinegar; season to taste. Serve hot with garnishes of sour cream, chopped green onions, chopped red and yellow bell peppers, chopped tomatoes, and chopped fresh cilantro or parsley. Black bean soup freezes well. * For a non-vegetarian version, you may use chicken stock or ham broth.
MUSHROOM BARLEY SOUP Yield: 16 cups Preparation: 35-40 minutes 1/2 2 1 2 1/2 1/2 1/2 1 2 2/3 1-1/2 2 1 2 1 1/4 cup loosely packed Italian parsley leaves cloves garlic, peeled pound Spanish onions, peeled, cut in 1-inch pieces pounds cremini or white mushrooms, cleaned and stemmed, stems reserved pound shiitake mushrooms, tough stems removed and discarded pound celery, cut to fit the feed tube pound carrots, peeled, cut to fit the feed tube pound potatoes, scrubbed, peeled if desired, cut in quarters length
Insert the 4 mm slicing disc and arrange the peppers in the feed tube. Use medium pressure to slice; remove and reserve. Insert the metal blade and with the machine running, drop the garlic cloves down the small feed tube; process 5 seconds to chop. Scrape the work bowl and add the onions; pulse to chop, 10 times; remove and reserve. Use the metal blade and pulse to chop the drained canned tomatoes, 5 times; remove and reserve. Wipe the work bowl and blade dry with a paper towel.
12-inch nonstick skillet and heat over medium high heat. Add one third of the ground turkey to the skillet and brown well, stirring to break up after turning; as the turkey browns, add to the onion mixture. Repeat with the remaining turkey in two more batches. Stir in the crushed tomatoes, chicken stock, water, and wine vinegar. Bring the chili to a boil, then reduce the heat, cover loosely and simmer for 2 hours, until the turkey is tender.
PASTA WITH ZUCCHINI AND RICOTTA SAUCE Yield: 12 servings Preparation time: 25 minutes or less 8 3 8 1 1/3 1 ounces Reggiano Parmesan, cut in I-inch pieces pounds zucchini, cut to fit the feed tube horizontally cloves garlic, peeled pound onions, peeled, cut into 1-inch pieces cup extra virgin olive oil teaspoon red pepper flakes (may use more or less to taste) 2 pounds fettuccine or tagliatelle 2-1/4 cups fat-free ricotta cheese 8 fresh basil leaves 1/4-1/2 teaspoon freshly grated nutmeg 1 teaspoon kosher
small feed tube; use medium pressure to slice. Stack the slices, cut in half with a knife, and place in a heatproof bowl. Pour the boiling water over the pepperoni; let sit for 15-20 minutes. Drain the pepperoni, discarding the fatty water; rinse and dry the pepperoni. When the dough has risen, punch down and divide into 5 equal balls. Let rest 10 minutes. On a lightly floured surface, roll dough into rounds, 12 to 14 inches in diameter.
8 8 1-1/4 3 6 1 1 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used) scallions, trimmed and cut into 1-inch pieces cups evaporated fat free milk packages (10 oz. each) frozen chopped spinach, thawed and squeezed very dry tablespoons unsalted butter, at room temperature, cut in 1-inch pieces teaspoon kosher salt teaspoon freshly ground white or black pepper Preheat the oven to 400° F.
Over medium heat, melt 2 tablespoons of the butter in a Cuisinart® 3-quart sauté pan. Add the chopped garlic and onions and the drained, sliced leeks; cook until tender and wilted, about 5 minutes. Stir in the vegetable broth, herbs, salt, and pepper; bring to a boil, then reduce the heat and simmer for 3 minutes. Drain, reserving the vegetables and broth separately. Insert the 4 mm slicing disc. Slice the russet potatoes using firm pressure; remove and reserve.
be used to spread as cream cheese, or as an ingredient in dressings or sauces. Nutritional analysis per serving: Calories 130 (47% from fat) • carbo. 16g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 499mg • fiber 3g Insert the metal blade and add half the sauce to the work bowl. Pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. Repeat with the remaining sauce. The sauce is now ready to use for pasta.
keep for 5 days in the refrigerator, or it may be frozen. If desired, the cheese and pine nuts may be added just before serving. Nutritional analysis per tablespoon: Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g • sat. fat 3g • chol. 7mg • sod. 265mg • fiber 1g BASIC MAYONNAISE For food safety, mayonnaise should not be made with raw eggs. It may be made using pasteurized egg products such as Egg Beaters® or Simply Eggs®, or by using a cooked egg method.
MAYONNAISE (MADE WITH EGG SUBSTITUTE) Yield: 3-3/4 cups Preparation: 5 minutes tablespoons Eggbeaters® or Simply Eggs® tablespoons freshly squeezed lemon juice tablespoons Dijon mustard tablespoons wine vinegar (red or white – may also use herb or fruit flavored) tablespoon sugar teaspoon kosher salt teaspoon freshly ground white pepper cups flavorless oil (such as Canola oil) 6 3 3 3 1 1 1/2 3 Insert the metal blade in the processor.
CUISINART WHITE BREAD Yield: 4 loaves, about 1-1/4 pounds each Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 2 1/3 10 1 teaspoons instant yeast tablespoons sugar cup warm (105-115° F) water cups unbleached all-purpose flour or bread flour stick (8 tablespoons) unsalted butter, at room temperature, cut in 8 pieces 1 tablespoon salt 3 cups cool water cooking spray milk for brushing Dissolve the yeast, sugar and water together in a 4-cup measure; let stand for 2 to 10 minutes to proof (if i
clean the inside of the work bowl and forms a ball. Let the machine run for 80 seconds to knead the dough. With lightly floured hands, carefully remove the dough from the work bowl and shape into a smooth ball. Place in a lightly floured jumbo resealable food storage bag. Squeeze the air out and seal the bag. Let rise in a warm (80°F), draft-free place until doubled in bulk, about 1 - 11⁄2 hours. Coat 3 loaf pans (8 cup: 9 x 5 x 3 inch) with cooking spray.
CINNAMON RAISIN BREAD Yield: 4 loaves, about 1-1/2 pounds each Preparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 3 1/3 7 2 1 1 teaspoons instant yeast tablespoons honey cup warm (105-115°F) water cups unbleached all-purpose flour or bread flour cups whole wheat flour cup uncooked oatmeal stick (8 tablespoons) unsalted butter, at room temperature, cut in 8 pieces 1 tablespoon salt 3 cups cool water 6 tablespoons brown sugar 2 teaspoons ground cinnamon 2 cups raisins (may also use dried cranbe
ROSEMARY WALNUT RAISIN BREAD Yield: Makes 4 loaves, 18 ounces each Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake 2 teaspoons instant yeast 1 tablespoon honey 3/4 cup warm (105-115°F) water 2 cups cool water 3 tablespoons fresh rosemary leaves 7-1/2 cups unbleached all-purpose flour 1-1/2 cups whole wheat flour 1 tablespoon kosher salt 1 tablespoon olive oil 1 cup walnuts 1-1/2 cups golden raisins Cornmeal for dusting the pans Flour for dusting the loaves In a 4-cup glass measure with a spout
1 tablespoon kosher or sea salt 2 tablespoons extra virgin olive oil 3 cups cool water additional olive oil to coat the dough Dissolve the yeast, honey (or sugar) and water together in a 4-cup measure; let stand for 2-10 minutes to proof (if it does not bubble or foam, the yeast is not active – discard and begin again with fresh yeast). Insert the dough blade. Add the flour and salt to the work bowl; process 10 seconds to combine. With the machine running, add the olive oil to the flour; process 10 seconds.
plastic wrap, then place in a resealable bag and freeze. To use, unwrap, flour lightly and place in clean resealable bag. Allow to thaw, then to rise before proceeding. Nutritional analysis per serving: Calories 144 (20% from fat) • carbo. 18g • pro. 2g • fat 4g • sat. fat 0g • chol. 18mg • sod.
Insert the metal blade in the processor. Process the zest with the brown sugar until finely chopped, about 20-30 seconds. Remove and reserve. Add 4 tablespoons of the cinnamon to the work bowl with the maple syrup, orange juice, melted butter and vanilla; process 10 seconds. Remove and reserve, pouring 1 cup of the mixture into one bowl/cup and dividing the rest among the 4 prepared baking pans.
Nutritional analysis per muffin: Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod.
Preheat oven to 350°F. Line baking sheets with parchment. With hands, roll a well-rounded tablespoon of dough for each cookie into a 1-1/4 inch ball. Place the cookies on the prepared baking sheets, 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for 10 minutes. Remove cookie sheets from oven. Use the back to a round 1 teaspoon measuring spoon to re-form the depressions in the cookies.
Zest of 1 lemon, bitter white pith removed 4 ounces toasted slivered almonds 6 tablespoons granulated sugar 1 stick unsalted butter, cut in 8 pieces, at room temperature 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 egg yolks For the topping: 2 cups lowfat sour cream 1/4 cup granulated sugar 2 teaspoons vanilla For the filling: Zest of 2 lemons, bitter white pith removed 3 cups granulated sugar 4 pounds lowfat cream cheese, at room temperature 5 tablespoons freshly squeezed lemon ju
5 cups granulated sugar 4 teaspoons cinnamon zest of 1 orange, bitter white pith removed zest of 1 lemon, bitter white pith removed 1 cup applesauce 1 cup vegetable oil 8 large eggs 3/4 cup orange juice 1 tablespoon vanilla Preheat the oven to 350°F. Grease and lightly flour 2 standard size (12 cup) Bundt or tube pans. Insert the metal blade in the processor. Process to combine and sift the flour, baking powder and salt, 10 seconds; remove and reserve. Insert the 6 mm slicing disc.
Insert the metal blade. Pulse to combine and sift the flour, cocoa, baking soda, baking powder and salt, 5 times; remove and reserve. Insert the shredding disc; use medium pressure to shred the zucchini; remove and reserve. Insert the metal blade; process to combine the butter, applesauce and sugars until smooth, 10 seconds; scrape the work bowl. Add the eggs and vanilla; process 5 seconds; scrape the work bowl. Add flour mixture and shredded zucchini; pulse to combine, about 5 times – do not overprocess.
For a 3 1/2 1/4 1 cup double-crust pie: cups all-purpose flour teaspoon salt teaspoon baking powder (2 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled 4 tablespoons shortening (Crisco®), cut in 1/2-inch pieces, well chilled 5 to 8 tablespoons ice water For two double-crust pies: 6 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 2 cups (4 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled 8 tablespoons shortening (Crisco®), cut in 1/2-inch pieces, well chilled 10 t
Preheat the oven to 400°F. On a lightly floured surface, roll out half the dough until it is 1/8-inch thick and about 3 inches larger in diameter than a 10 inch deep dish pie plate. Lift carefully, using a dough scraper to help lift the pastry. Loosely fold in half, then into quarters, to form a wedge shape. Position the point of the wedge in the center of the pie plate and carefully unfold the dough into the pan. Make sure there are no air pockets between the dough and the pan.
Please pay by check or money order. Your Cuisinart® DLC-X Plus Food Processor has been manufactured to strict specifications and has been designed for use with the Cuisinart® DLC-X Plus Food Processor authorized accessories and replacement parts for your model. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart.
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