Cuisinart DLC-10S manual

Cuisinart STEP-BY-STEP GETTING STARTED Your Cuisinarf DLC-10S or DLC-10C will look like this after you follow the easy step-by-step assembly instructions inside. PUSHER FOR SMALL FEED TUBE PUSHER FOR LARGE FEED TUBE • Move up to ON position lo start motor • Move down to OFF position to slop motor • Press down to PULSE position and release for[...]

CHOPPING AND PUREEING WITH THE METAL BLADE 1 Put base on counter, with nameplate facing you. Pick up work bowl, with handle facing you, and place it on base with handle at about 7 o'clock. Turn work bowl counterclockwise until it clicks. SLICING AND SHREDDING WITH THE SLICING AND SHREDDING DISCS 1 Lock bowl in place. (See 1 and 2 above.) Place[...]

Place metal blade over shall, matching outline O on top of hub to shape of shaft. Lower blade will almost touch bottom of bowl. Put cover on work bowl, with feed tube at about 7 o'clock. Turn cover counterclockwise until it fits into position. 3 Place disc over shaft, matching outline Q on its top to shape of shaft. Without touching blade edge[...]

Cuisinart Cuisina1®is a registered Irademark of Cuisinart ISO Milford Road East Windsor. NJ 08520 1-800-726-0190 Printed in China CUI 9228.94[...]

Locking Tab 6 Hold pusher with white Slide Lock toward you. Slide pusher over feed tube on cover and push locking tab down until locking tab clicks. CAUTION: Machine must be unplugged wnen you practice locking and unlocking pusher. Repeated locking and unlocking with machine plugged in is never neces sary in normal use and will make machine inopera[...]

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 no[...]

Cuisinart PRO CLASSIC" Food Processor 7-cup Bowl[...]

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 tak ing off parts and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do no[...]

CONTENTS IMPORTANT SAFEGUARDS THE PARTS 2 PRACTICING WITH FOOD 4 REMOVING PROCESSED FOOD 5 CHOPPING, PUREHNG& MIXING WITH MEWL BLADE 6 TO CHOP RAW FRUITS AND VEGETABLES 6 TO PUREE FRUIT AND COOKED VEGETABLES 6 TO CHOP HARD FOOD LIKE GARLIC 7 TO CHOP PARSLEY, OTHER FRESH HERBS 7 TO CHOP PEEL FROM CITRUS FRUIT 7 TO CHOP STICKY FRUIT LIKE DATES 7 [...]

PRACTICING WITH FOOD Try chopping some practice foods before you process food lo eat. A zucchini or potalo is a good choice Fifslcul it into 1 -inch pieces. Insert Ihe metal blade and pul trie pieces in the work bowl. Pul on Ihe cover and Ihe pusher assembly; press Ihe pusher assembly down to lock il into olace. Press the lever down lo PULSE and re[...]

REMOVING PROCESSED FOOD Before you do anything, wait tor the blade to stop spinning. When it does, remove the cover lirst. You can remove the cover and pusher assembly in one operalion. Hold Ihe pusher assembly wilh your ihumb away Irom the descending labs and lurn it clockwise. Lill it olf, and Ihe cover will come wilh It Never try lo remove Ihe c[...]

CHOPPING AND PUREEING WITH THE METAL BLADE To chop raw fruits and vegetables First, cut Lhe food into 1-inch pieces. You get a more even chop when all pieces are about the same size. Put no more Irian 2 cups oltood into the work bowl. Lock the cover and pusher assembly in place Press Ihe lever down lo PULSE and release it, repeating al the rate of [...]

TECHNIQUES FOR CHOPPING AND PUREEING WITH THE METAL BLADE To chop hard food like garlic, hard cheese Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch pieces. This method of pr[...]

CHOPPING AND PUREEING WITH THE METAL BLADE To chop meal, poultry, lish and seafood The food should be very cold, bit nol frozen Cut it inlo 1-inch pieces to ensure an even chop. Process no more than 2-1/2 cups (1-1/4 pounds) al a time. Press the levei down to PULSE and release il. repeating 3 or 4 times al a rate ol 1 second on, 1 second off. If th[...]

To chop nuls Chop no more thai 2 cups al one time. Press Ihe lever down to PULSE and release il. repeating several times Check Irequently to avoid Idling powdered nuls clump logelher in a nut butter. When a recipe calls lor flour or sugar, add some lo the nuts belore you chop them — about 1/2 cup for each cup o! nuts This allows you lo chop Ihe n[...]

TECHNIQUES FOR CHOPPING AND PUREEING WITH THE METAL BLADE 1D To make mayonnaise The work bowl and metal blade must tie clean aid dry. Use one whole large egg. or the yolks irom two large egijs. Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup oi oil lor each yolk or 1-1/4 cjps for a whole Process the y[...]

11 To make crumbs and crumb crusts Cut or break bread. crackers or cookies into pieces and put them in the work bowl. Process con tinuously until they reach the desired texture. For seasoned crumbs, chop the parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are ol the desired texture, then dribble melte[...]

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE 12 The Pro Classic1" Food Processor can mix and knead dough in a fraction of the time it takes to da it by hand. You will get perfect results every lime il you lollow thass directions, never try to PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND. There are two general types [...]

13 Processing dry Ingredients Put the flour in the work bowl with all the other dry ingredients. 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 sec onds. (Cheese, nuts and raisins may be added with the dry ingre dients or during the final knead ing. To leave the[...]

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE 14 Problems and Solutions with Typical Bread Dough Blade doesn't incorporate ingredients Always slart processor before adding liquid Add liquid in slaw, stead/ stream, only as lasl as dry ingredients absorb it. If you hear liquid sloshing, stop adding It but do not turn oil machine. Inst[...]

15 Motor stops • Pusher assembly may have become unlocked. Push down pusher sleeve to lock it into place and continue processing. • Cover may have become unlocked. Lock cover and contin ue processing. • Power cord may have become unplugged. Plug machine in and continue processing. • Excessive strain may have caused motor to overheat and sto[...]

PREPARING FOOD FOR SLICING AND SHREDDING 16 Round fruits and vegetables Before processing onions, apples and other large, round fruits and vegetables, trim them wild a knile Cul the bollom end Hal, lo make Ihe food lie stable on Ihe disc. Place the food in the fend tube, flat side dawn. Posihon it as lar right as possible, to prevent it from tillin[...]

i 17 bottom piece and cut il and Ihe lop piece into wedges lo til the leed tube. The optional 2mm or 1mm Slicing Discs are excellent for slicing cabbage for coleslaw If Ihe fruit or vegetable doesn'l til Try inserting il from Ihe bottom of [he teed lube. Trie opening there is slightly larger. Pack he feed tube for desired results For small, ro[...]

PRACTICING SLICING AND SHREDDING 18 1. Insert a slicing of shredding disc, pil the cover on the work bowl and inserl Ihe prepared tood in the feed lube. 2. Prepare the pusher assembly Lock the small pusher in place and unlock the slide lock on back ol the sleeve, so the pusher can move up and down freely. 3. Slide the pusher assembly over the teed [...]

REMOVING SHREDDED SLICED FOOD D R 19 Before you do anything, wait for the disc to stop spinning. When it does, remove the cover lirsl. Hold Ihe pusher assembly with your thumb away From Ihe locking labs and lurn it clockwise. Lift, and Ihe pusher assembly and cover will come oil together Remove Ihe slicing or shredding disc betore removing Ihe work[...]

SLICING AND TECHNIQUES SHREDDING 20 Small, round (mils and vegetables For large berries, radishes and mushrooms, Irim me opposite ends flat wilh a knile Insert Ihe food through the feed lube, standing each piece on a flat end. You can fill Ihe lube !o abou! 1 inch from Ihe top. The boltom layer gives you perfect slices for garnish. It you want all [...]

tew vegetables that are wide al one end and narrow at the other — carrots, celery or scallions — cul them in hall aid pack in pairs, one wide end up, one narrow end up French-cut green beans Trim fresh green beans lo feed-tube widths. Blanch them tor 60 seconds in boiling salted waier. Plunge them immediately into cold water to slop the cooking[...]

SLICING AND P 0 U MEAT LT R Y 22 Cooked meat and poultry The food must be very cold. If possible, use a chunk ol food jusl large enough to fit Ihe feed lube. To make julienne skips of ham, bologna or luncheon meat, slack slices ol them. Then roll or (old them double and sland Ihem upright in the feed lube, wedging in as many rolls as possible. This[...]

SLICING CHEESE AND SHREDDING 23 TYPE OF CHEESE Soft Brie. Camembett. Momreila, ricotta. Liederkranz, cottage, cream CHOP SHRED SLICE yes no Semi-Soit blue, Fontina, Bel Passe yes Semi-Hard Cheddar, Monterey Jack, Longbow. Swiss. Jarisberg. Fdain, Gouda, Provolone yes Hard Parmesan, Romano. Pecorino. Sapsago yes yes chill chill chill yes chill chill[...]

ADDITIONAL INFORMATION 24 IF YOU HAVE A PROBLEM Most problems with the food processor are easily solved. Here are some possible problems and their solutions. Food is unevenly chopped Either you are trying to process too much food at one time, or you are running the machine con tinuously instead of pulsing on and off until pieces of food are no larg[...]

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 tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a [...]

RECIPES 26 APPETIZERS GUACAMOLE BLUE CHEESE AND PECAN SPREAD CHICKEN LIVER PATE CHEESE COINS SOUPS CHUNKY GAZPACHO LEEK AND POTATO SOUP/VICHYSSOISE LENTIL SOUP SPLIT PEA SOUP MEATS AND FISH HAMBURGERS MEATLOAF OR MEATBALLS CHILI SAUSAGE FARMHOUSE HASH CHICKEN AND VEGETABLES STIR-FRY CRAB CAKES VEGETABLES BROCCOLI PUREE MASHED POTATOES POTATOES AU G[...]

APPETIZERS 27 Guacamole Serve with lortilla chips or cnsp vegetables. For a less pungent, taste, use flat-leal parsley instead of cilaniro INGREDIENTS 1/2 1 3 3 1/4 1 1/4 large garlic clove, peeled medium jalapeno pepper, halved and seeded cjp tightly packed cilanfro leaves medium scallion. while part and 2 inches of green, cu: in 1-inch pieces rip[...]

28 Chicken Liver Pate An extraordinarily good party dish that is easy to make and keeps well. Serve it on toasted French bread or apple slices. INGREDIENTS 1 large unpeeled garlic clove 3 tablespoons butter, for sauteeing 1 pound chicken livers, trimmed 8 ounces unsalted butter 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon f[...]

SOUPS 23 Chunky Gazpacho This refreshing cold soup can be ready in [ess than 10 minutes. Yoj may serve it al once, but il improves wilh chilling Leek and Potato Soup/Vlchyssoise Louis Dial, longtime chef a! the New York Rilz Hotel. transformed the everyday Leek ancf Polato Soup into a cold soup suitable tor parties. I 1ft 4 1 1/2 2 I 1 1 1 1/4 INGR[...]

30 Lentil Soup This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad. 8 1/2 1/2 1/2 1/2 2 2-1/2 2-1/2 2 1/2 1/2 1/8 1/2 INGREDIENTS ounces lentils large garlic clove, peeled small onion, peeled and halved medium celery rib, in 1-inch pieces medium carrot, in 1-inch pieces medium tomatoes, quartered cups beef broth cu[...]

M EATS AND FISH 31 Hamburgers Chop meat to the exact texture you want — and control the amount of fat Our test kitchen finds 20% fat ideal — less than the usual supermarket mixture. Use boneless beef—round, chuck or any cut you choose. Before chopping it, trim off all membrane, gristle and fat. Reserve the fat, which will usually be more than[...]

32 Chili Kids love chili and it's a versatile dish. Serve it on hoi dogs, fill lacos wild il or eal it plain. This one freezes well lor about 6 monlhs a 1 i 1-1/2 2 2 2 1 1/6 1 1 2 INGREDIENTS medium garlic doves medium onion pound boneless beel chuck, chilled teaspoons whole cumin seed tablespoons vegetable oil tablespoons chili powder tables[...]

33 Sausage When you make your own sausage, you're in control of Ihe ingredients. These sausages have no additives and less than Ihe usual amount of fat. 1/2 3 1 3/4 1/2 1/8 1/8 3/4 INGREDIENTS pound pork or beef, cut in 1-inch cubes and chilled ounces pork or beef fat, cut in 1-inch cubes and chilled tablespoon cold water teaspoon salt teaspoo[...]

Chicken and Vegetable Stir-Fry Stir-frynig and the food processor are a most effec- tive combination to put a meal on the table in no time. 2 6 2 1 1 1 2 1/3 2 3 2 1/4 2 3 INGREDIENTS red peppers, cored, seeded, stemmed and cut vertically into 3 slabs scullions, cut to fit feed tube horizontally zucchini cul lo fit feed tube horizontally yellow squ[...]

VEGETABLES 35 Crab Cakes These delicate seafood cakes are perfect with drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat. 4 1 1 1 1 1 1/4 1 1 1/4 54 INGREDIENTS slices white bread, lightly toasted medium garlic clove, peeled small onion, peeled and quartered tablespoon unsalled butter tablespoon parsley[...]

36 Mashed Potatoes The shredding disc processes cooked potatoes to the nghl texture. Be careful not to over proecess when yon mix them with the other ingredients. Potatoes iiu (ii.Hut Vou can jse baking or boiling potatoes for this substantial yet elegant dish. INGREDIENTS INGREDIENTS 1/4 2 1/2 3 cup hot milk tablespoons bulter in pieces teaspoon s[...]

SALADS Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. If you like, substitule an equal amount ot parsnips for zucchini 4 servings Peel canots and cut them and unpeeled zucchini to fit feed lube horizontally Process with snredding disc Mell hutler in large skillet. Add [...]

Creamy Cole Slaw Cole slaw only lakes minules to prepare when you don't have lo slice Ihe cabbage by hand. Shredded Carrot Salad The brilliant color ol carrots and peas make Ihis fresh and simple salad a welcome addition to a party buffet (able. 1/4 1 1/3 1/2 1/4 1/4 1/2 1/2 INGREDIENTS cup loosely packed parsley leaves 1-ounce piece peeled on[...]

SAUCES 39 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 sojps. Mexican Salsa Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day. 3 3 2 1/4 1/2 1/4 INGREDIENTS ounces imported[...]

40 Basic Mayonnaise For a classical mayonnaise, as thick as butter, substitute 2 egg yolks for each whole egg. INGREDIENTS 1 large egg 1 tablespoon fresh lemon juice or wine vinegar 1 tablespoon mustard, preferably Dijon-style 1-1/4 cups oil* 1-1/3 cupsyield Use metal blade to process egg, lemon juice or vinegar, mustard and 1 tablespoon oit in wor[...]

PASTRY 41 Chocolate Sauce You can make a delicious chocolate sauce in your work bowl in 1 minute! No more worries about melting chocolate on top of the stove. Basic Pastry This is the basic dough for pies, tarts and quiches. 5 1/4 1/3 7/8 INGREDIENTS ounces semi-sweet chocolate, broken into 1/2-inch pieces cup super-fine sugar cup water, heated to [...]

QUICK BREAD, YEAST BREAD AND PIZZA 42 Corn Bread This is a particularly moist and flavorful corn bread which is best served warm. Coffee Cake This makes an excellent breakfast, or adds a sweet flavor to lunch or supper. 3 3/4 3/4 1-1/2 2 1/4 1/4 1 1 1/3 8x8 INGREDIENTS tablespoons butter cup yellow cornmeal cup all-purpose flour tablespoons sugar t[...]

43 melted Duller Wilii remaining butler, brush inside ol 9x13-;nchpan. To make filling, use metal blade lo process sugar, dales or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. Spread lilting over dough. Roll dough up, jelly-roll fashion, Irom long side. Use sharp knile to cul rolled dough into 3/4-inch slices. Place slice[...]

44 Basic Pizza Dough Wilh this dough, you can make large pizza crusts lo serve several, or small ones lo serve a few. Pizza In a Hurry It takes no longer to make this pizza than lo wait for one you order to lake oul. 1 1 2/3 1-2/3 3/4 2 1-1/2 1 2 INGREDIENTS package active dry yeast (easpoon sugar cup warm waler cups all-purpose Hour teaspoon salt [...]

DESSERTS 45 Distribute Parmesan cheese and pepperoni mixture, then green pepper slices, over tomatoes. Sprinkle evenly with basil and oregano. Return pizza to oven and bake for 18 minutes, or until rim of crust is golden and bottom is deep brown. Tomato Pizza Sauce When this sauce stands, liquid may accumulate on surface. Pour off all but 2 tablesp[...]

46 Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for you as well as delicious. Carrot Cake To make this delicious, moist cake look really professional, put a marzipan carrot in the center. You can buy them at many pastry or candy shops. 1/2 3/4 3/4 1/3 1/2 1 3/4 1 1/2 3/4 6 35 INGREDIENTS cup quick-cooking oatmeal [...]

47 tor 2 lo 3 mmuies and lurn out onto wire racks to cool completely. Remove paper Spread frosting between layers and on top and sides ol cake. Cream Cheese Frosting This quick and easy Iroslmg is delicious on carrol cake, bul it's also good on many older cakes. INGREDIENTS 1/2 1/2 1 1/2 pound cream cheese, in pieces stick butter, in pieces cu[...]

48 Apple Pie Use the basic pastry recipe and about 2 pounds of apples, peeled and cored. To assemble the pie, use the metal blade to mix 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 3 tablespoons flour lor 5 seconds. Slice the apples into the sugar and spice mixture. Transfer the apples to the pie crust. Place se[...]

WARRANTY 49 CUISINART® PRO CLASSIC1" FOOD PROCESSOR THREE-YEAR LIMITED WARRANTY ON THE ENTIRE MACHINE. FIVE YEAR FULL WARRANTY ON MOTOR This warranty supersedes all pre vious warranties on Cuisinart® Pro Classic™ Food Processor. This warranty is available to con sumers only. You are a con sumer if you are the owner of a Cuisinart® Pro Cla[...]

©2002 Cuisinart Cuisinart111 is a registered trademark of Cuisinart 150 Miiford Road East Windsor, NJ 08520 Printed in China U IB-2376C[...]