Cuisinart DLC-XP manual

DLC-XP Food Processor[...]

1 IMPOR T ANT 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 t[...]

2 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. T wo additional slicing discs are on the edge of one of the short sides of the foam block. Slide them out of their grooves WITH GREA T CARE; THE BLADES ARE VERY SHARP . 7. Only the work bowl cover and pusher assembly now remain [...]

Round Fruits and V egetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 Whole Peppers . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 If it Doesn’t Fit . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 Small Round Fruits and V egetab[...]

4 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-froz[...]

The pusher assembly slides over the feed tube on the processor cover . A downward push locks it into position. 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. Ho[...]

6 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 . T o turn the motor off, press the PULSE/ OFF lever at the right. T ry it a few times. For rapid on-off operation called pulsing, use the PULSE/ OFF lever at the ri[...]

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. Y ou can set the cover on your work surface upside down, to minimize drips and spills. Metal Blade and Dough Blade Remove the bowl[...]

8 To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thor- oughly 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 tex- ture you can obtain. If completely dry when processed, parsl[...]

CHOPPING NUTS, MAKING FLA VORED BUTTER AND DIPS THE MET AL 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 flo[...]

10 To whip cream Processor whipped cream is best for decorations or as a top- ping 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 [...]

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 mi[...]

12 Proofing the yeast The expiration date is marked on the package. It is usually , but not always, reliable. T o be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup for one pack- age of dry yeast). If the recipe calls for a sweetener like sugar or honey , add a tablespoonful with the yeast. If no sugar is call[...]

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 liqui[...]

14 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. P[...]

To slice small round fruits and vegetables For large berries, radishes and mushrooms, use this proce- dure. T rim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. Y ou 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 [...]

16 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. T o 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.[...]

IMPORT ANT : Never try to slice soft cheese like Mozzarella or hard cheese like Parmesan. Y ou may damage the slicing disc or the processor itself. See the guide for processing cheese. Special Diets If anyone in your family is on a restricted diet, you already know how difficult it is to obtain canned, frozen or other prepared foods that are salt-f[...]

18 Always use a dry bowl for chopping. Process small, hard ingre- dients like garlic and ginger root first. Then proceed to the larg- er solid ingredients like onion or peppers. Always add the hard- est solid ingredient first and go on to the softer ones. Generally , you should do the slicing and shredding after the chopping, since a clean bowl may[...]

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. IMPORT ANT : 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 pro[...]

• 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 INFORMA TION The motor in your food processor operates on standard line operating current. The appropriate voltage and frequency for your machine are shown[...]

GUACAMOLE Y ield: 9 cups Preparation: 10 - 15 minutes 1 cup tightly packed cilantro leaves 6 plum tomatoes, cored, halved and seeded 4 cloves garlic, peeled 5 medium jalapeño peppers, stemmed, quartered and seeded 4 ounces red onion, peeled and cut in 1-inch pieces 12 ripe avocados, peeled, pitted and cut in 1-inch pieces – reserve several pits [...]

22 ASIAGO CHEESE PUFFS Y ield: 9 dozen 1-inch puffs Preparation: 15 minutes, plus baking time 12 ounces Asiago cheese, cut in 1 inch pieces 3 cups water 1-1/4 teaspoons kosher salt 1 tablespoon T abasco ® 1-1/2 cups (3 sticks) unsalted butter , cut in tablespoons 3 cups unbleached all-purpose flour 12 large eggs, at room temperature* Generously gr[...]

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. T ransfer 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, ab[...]

24 smooth. (For a more “rustic” soup, process only two thirds of the soup and stir in the remaining “chunky” soup.) T ransfer to a clean stockpot as soup is processed. Reheat over low heat as neces- sary . Stir in vinegar; season to taste. Serve hot with garnishes of sour cream, chopped green onions, chopped red and yellow bell peppers, cho[...]

MUSHROOM BARLEY SOUP Y ield: 16 cups Preparation: 35-40 minutes 1/2 cup loosely packed Italian parsley leaves 2 cloves garlic, peeled 1 pound Spanish onions, peeled, cut in 1-inch pieces 2 pounds cremini or white mushrooms, cleaned and stemmed, stems reserved 1/2 pound shiitake mushrooms, tough stems removed and discarded 1/2 pound celery , cut to [...]

26 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 met[...]

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 t[...]

P AST A WITH ZUCCHINI AND RICOTT A SAUCE Y ield: 12 servings Preparation time: 25 minutes or less 8 ounces Reggiano Parmesan, cut in I-inch pieces 3 pounds zucchini, cut to fit the feed tube horizontally 8 cloves garlic, peeled 1 pound onions, peeled, cut into 1-inch pieces 1/3 cup extra virgin olive oil 1 teaspoon red pepper flakes (may use more o[...]

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 [...]

30 8 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used) 8 scallions, trimmed and cut into 1-inch pieces 1-1/4 cups evaporated fat free milk 3 packages (10 oz. each) frozen chopped spinach, thawed and squeezed very dry 6 tablespoons unsalted butter , at room temperature, cut in 1-inch pieces 1 teaspoon kosher salt 1 teaspoon fre[...]

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[...]

32 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 SIMPLE TOMA TO SAUCE Y ield: 10 cups tomato sauce for pasta / 5 cups tomato sauce for pizza Preparation: 10 mi[...]

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 CREAMY BLUE CHEESE DRESSING Y ield: About 4 cups Preparation[...]

34 MA YONNAISE (MADE WITH EGG SUBSTITUTE) Y ield: 3-3/4 cups Preparation: 5 minutes 6 tablespoons Eggbeaters ® or Simply Eggs ® 3 tablespoons freshly squeezed lemon juice 3 tablespoons Dijon mustard 3 tablespoons wine vinegar (red or white – may also use herb or fruit flavored) 1 tablespoon sugar 1 teaspoon kosher salt 1/2 teaspoon freshly grou[...]

CUISINART WHITE BREAD Y ield: 4 loaves, about 1-1/4 pounds each Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 2 tablespoons sugar 1/3 cup warm (105-1 15° F) water 10 cups unbleached all-purpose flour or bread flour 1 stick (8 tablespoons) unsalted butter , at room temperature, cut in 8 pieces 1 tablespoon[...]

36 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-fr[...]

CINNAMON RAISIN BREAD Y ield: 4 loaves, about 1-1/2 pounds each Preparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 3 tablespoons honey 1/3 cup warm (105-1 15°F) water 7 cups unbleached all-purpose flour or bread flour 2 cups whole wheat flour 1 cup uncooked oatmeal 1 stick (8 tablespoons) unsalted butter , at [...]

38 ROSEMAR Y W ALNUT RAISIN BREAD Y ield: 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 (105-1 15°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 k[...]

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 th[...]

40 plastic wrap, then place in a resealable bag and freeze. T o 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. 72mg • fiber 0g CINNAMON SWIRL COF[...]

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 di[...]

42 Nutritional analysis per muffin: Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod. 1 14mg • fiber 1g ALMOND CHERR Y OA TMEAL COOKIES Y ield: 6 pounds dough, about 126 cookies Preparation: 15 minutes; 12-14 minutes to bake 3 cups all-purpose flour 1-1/2 teaspoons baking soda 3/4 teaspoon [...]

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 co[...]

44 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 [...]

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 t[...]

46 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 bo[...]

For a double-crust pie: 3 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup (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 teaspoo[...]

48 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 i[...]

Please pay by check or money order . Y our 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, r[...]

©2004 Cuisinart Cuisinart ® is a registered trademark of Cuisinart 150 Milford Road East W indsor , NJ 08520 Printed in China 01CU13053 CO FFEE FOO D T O ASTERS HAN D B LEND ERS COO KW ARE ICE CREAM MAKERS PR OCESSO RS M I X ERS MAKERS Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever . [...]

V ersion No.: IB-1210B Size: 179MM(W)X216MM(H) SADDLE STITCHED(52PP) Material: COVER:157GSM MA TT ARTP APER INSIDE:120GSM GLOSS ARTP APER Coating: NO COA TING Color (COVER): 4C(CMYK)+1C(BLACK) (INSIDE): 1C(BLACK)+1C(BLACK) Date: 2004-1 1-20 Hugo Description: IB-1210B(1,1) BOOK OPERA T OR: SHENG Huog Code: CIL0417IB-1-1 Cyan Magenta Y ellow Black[...]