Home

Cuisinart DLC-2011C User's Manual

1. 2 Slide the pusher into place and apply pressure to the pusher while pressing down the Pulse button Release the button as soon as the food is sliced or shredded 3 You can load the feed tube repeatedly without removing work bowl cover Simply grasp the pusher and lift up The pusher assembly will come off easily leaving the cover and feed tube in place Your other hand is free to reload the feed tube and you do not need to re press the On button if it was previously selected REMOVING SLICED OR SHREDDED FOOD Before you do anything wait for the disc to stop spinning When it does remove the pusher first Unplug the unit then hold the work bowl handle and turn it clockwise Then lift the work bowl and cover will come off together Turn cover clockwise to unlock from work bowl Lift remove invert and place on counter space Remove the slicing or shredding disc Place two fingers under each side of the disc and 13 lift it straight up Place the disc on top of the inverted work bowl cover to minimize drips and spills TECHNIQUES FOR SLICING AND SHREDDING Small round fruits and vegetables For large berries radishes and mushrooms trim the bottom ends flat with a knife Insert the food through the feed tube standing each piece ona 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 al
2. Motor stops See comments under Typical Bread Dough Problems and Solutions Dough doesn t rise See comments under Typical Bread Dough Problems and Solutions CLEANING AND STORAGE Keep your food processor ready to use on a kitchen counter When not in use leave it unplugged Don t leave it with the pusher assembly in the locked position this could damage the on off mechanism Store the blades and discs as you would sharp knives out of the reach of children The disc and blade holders are optional accessories which offer safe and convenient storage All parts except the housing base are dishwasher safe and we recommend wash ing them in the dishwasher Insert the work bowl upside down Remember to unload the dishwasher carefully wherever you place sharp blades and discs To simplify cleaning rinse the work bowl cover pusher assembly and blade or disc immediately after use so food won t dry on them Openings at the bottom of the large pusher provide drainage and make cleaning easy If food lodges in the pusher remove it by running water through it or use a bottle brush If you wash blades and discs by hand do it carefully Avoid leaving them in soapy water where they may disappear from sight To clean the metal blade fill the work bowl with soapy water hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl Use of a spray at
3. ON Continuous 1 Properly assemble and engage the machine To add ingredients through the feed tube remove the pusher and fill the feed tube as directed see preparing for slicing or shredding Engage the pusher and press the On button The button light will turn on and the motor will start Press the pusher firmly down until all ingredients have passed into the work bowl Remove the pusher and refill ingredients as needed When you engage the pusher again the unit and light will automatically turn On 5 Press the Off button when finished DOUGH 1 Prepare the dough ingredients and place in work bowl 2 Properly assemble and engage the work bowl cover and pusher 3 Press the Dough button and the LED light will turn on 4 Then press the On or Pulse buttons as needed to process Dough The On light will turn on 5 Press the Off button when finished OPERATING INSTRUCTIONS Try chopping some practice foods such as a zucchini or potato before you process food to eat First cut the ingredients into 1 inch 2 5cm pieces of even size and length Place the work bowl over the center stem and turn counterclockwise to lock in place Insert the metal chopping blade and put ingredient pieces in the work bowl Put on the cover and turn counterclockwise to lock onto work bowl Align the pusher and the pusher
4. book author and food sleuth Shirley Corriher for heating the eggs to sanitize them The results are definitely worth the effort Proper refrigeration and storage are necessary Makes 1 3 4 cups 440ml Preparation 15 20 minutes 1 large egg 2 1 2 teaspoons 12ml dry mustard 1 large egg yolk 1 teaspoon 5ml kosher salt 1 tablespoon 15ml freshly 1 pinch of cayenne squeezed lemon juice 2 tablespoons 30ml extra virgin 1 tablespoon 15ml wine vinegar olive oil 1 1 2 tablespoons 25ml water 1 1 3 cups 330ml vegetable oil 1 2 teaspoon 2ml sugar canola soya etc 1 2 teaspoon 2ml flour Insert the metal blade Process the egg egg yolk lemon juice wine vinegar water sugar and flour until smooth about 20 seconds Transfer the egg mixture to a small 7 or 8 inch 17 or 20cm nonstick skillet and heat over very low heat while gently stirring and scraping the bottom of the pan with a spatula When the mixture begins to thicken and resemble a custard sauce remove from the heat while still stirring and set in a pan of ice and water to stop the cooking Stir until the egg mixture is cooled let rest for 5 minutes Wash the work bowl metal blade and lid in hot soapy water and dry thoroughly Insert the metal blade Process the cooled egg mixture with the dry mustard kosher salt and cayenne until blended 1 minute Scrape the work bowl With the machine running add the olive oil through the hole in the small feed tube very sl
5. 13 Save the shipping cartons and plastic foam blocks You may want to use them ata later date Please watch the enclosed how to video before using the food processor NOTE Remember to return your completed warranty card with all information carefully filled out WHEN REMOVING BLADE CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING TRAIGHT UP NEVER CH THE BLADES THEY ARE RAZOR RP TABLE OF CONTENTS Important safeguards Introduction Assembly instructions Machine functions Operating instructions Practicing with food Chopping pur eing amp mixing with metal blade Chop raw fruits and vegetables Pur e fruits and cooked vegetables To dislodge food Chop hard food like garlic Parsley and other fresh herbs Chop peel from citrus fruit Chop sticky fruit like dates Chop meat poultry and fish Pur e meat poultry and fish Chop nuts 4 Make peanut butter Make flavoured butters spreads and dips Make mayonnaise Beat egg whites Whip cream Make crumbs and crumb crusts Make pastry Make quick breads and cakes Preparing food for slicing and shredding Round fruits and vegetables Whole peppers Large fruits like pineapple Cabbage and iceberg lettuce Packing f
6. Cuisinart Supreme Wide Mouth Feed Tube 11 cup 2 7L Work Bowl Shaft not shown Housing Base Culsinort Cord Wrap THE MACHINE INCLUDES 1 Housing base with a vertically projecting shaft and convenient touchpad control panel 2 11 cup 2 7L work bowl 3 Cover with extra large feed tube 4 Pusher assembly that slides inside the feed tube 5 Unique metal dough blade designed specifically for our dough speed control 6 Sharp metal chop ping mixing blade 8 Serrated slicing disc 10 Shredding disc 11 Detachable stem for discs not shown 12 Plastic spatula not shown The metal chopping blade chops raw and cooked fruits vegetables meat fish and cheese to the exact consistency you want from coarse to fine even to a pur e It chops nuts makes nut butters mayonnaise and sauces and mixes tender flaky pastry The metal chopping blade also mixes cakes frostings cookies quick breads muffins and biscuits The PowerPrep Metal Dough Blade is specifically designed to work in conjunction with our Dough control One touch of the Dough button makes perfect dough in seconds A locking device prevents heavy dough from driving the blade up on the shaft 7 The slicing disc makes beautiful whole slices without torn edges It slices whole fruits and vegetables cooked meat semi frozen raw meat and loaves of bread The s
7. Sprinkle the top of the loaf with additional flour Using a serrated knife score the dough in a star pattern starting from the center make a short 3 inch 8cm slash Rotate the bread and continue slashing until a star pattern is formed on the top of the dough Insert a few sprigs of rosemary into the surface of the dough Slide the loaf onto the baking stone and then carefully pour 1 cup 250ml of warm water into the cast iron pan in the oven Reduce the heat to 450 F 230 C Bake the bread for 30 minutes and then reduce the temperature to 425 F 215 C and bake for an additional 15 minutes The crust will be well browned and the loaves will sound hollow when tapped on the bottom The internal temper ature of the bread will be 205 to 210 F 95 to 99 C when tested with an instant read thermometer Remove the bread from the oven and place on a rack to cool completely before slicing or storing Nutritional analysis per 3 ounce 85g serving Calories 249 from fat 20 pro 7g carbo 42g fat 5g sat fat 1g chol Omg sod 724mg fiber 4g 34 Simple Wheat Starter Adapted from Charles van Over The Best Bread Ever Great Home Made Bread Using Your Food Processor Broadway Books 1997 Makes about 5 cups 1 25L Preparation 20 minutes plus 3 to 4 days for fermentation A starter is a type of natural yeast that makes bread rise and gives it a full rich flavour For best results make this starter in a large clear glas
8. 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 SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY INTRODUCTION Congratulations on your purchase of the Cuisinart Prep 11 Plus Food Processor This product is the ultimate food preparation tool and it comes from the originator of the American food processor Cuisinart The Cuisinart Prep 11 Plus has all the elements of quality that Cuisinart is known for including a powerful motor the largest feed tube and the longest warranty in the industry It also introduces some new features that will set the industry standard These are The Cuisinart Supreme Wide Mouth Feed Tube which is more than twice the size of any other available Perfect for slicing whole fruits and vegetables e The Cuisinart Dough Control Button We have engineered a dough process speed along with the PowerPrep Metal Dough Blade which work together to give you the ability to make perfect dough in seconds These features plus the ability to use all your existing Cuisinart specialty blades and discs make the Prep 11 Plus the select choice in food processors PowerPrep Metal Dough a Blade and Hub Chopping Mixing Blade 3 na Y 4 mm Slicing Disc SD Medium Shredding Disc Pusher Assembly lt a Cover with
9. of flour such as pizza dough Nub of dough forms on top of blade and does not become uniformly kneaded Stop machine carefully remove dough divide into 3 pieces and redistribute evenly in work bowl Continue processing until dough is uniformly soft and pliable 17 Dough feels tough after kneading Divide dough into 2 or 3 pieces and redistribute evenly in bowl Process 10 seconds or until uniformly soft and pliable Soft dough or liquid leaks onto base of food processor Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it Motor stops Cover may have become unlocked e Power cord may have become unplugged e 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 prevents excessive over heating If the motor stops turn machine off After 5 10 minutes divide dough into 2 batches and complete processing Pinch dough to make sure that it is not too stiff to knead comfortably by hand If it is add liquid 1 teaspoon 5 ml at a time until dough is sufficiently moist to clean inside of bowl Dough doesn t rise We recommend you always test activity of yeast before using by stirring it and at least 1 2 teaspoon 2 ml sugar into about 1 3 cup 75 ml warm liquid 105 120 F 40 C 48 C Within 10 minutes foam should develop indi cating yeast is
10. plum tomatoes with juices 2 sprigs fresh basil 10 12 large leaves 1 4 3 4 teaspoon 1 4ml crushed red pepper flakes optional to taste for a spicier sauce Insert the metal blade Pulse to chop the onion and garlic with the oregano about 10 times Heat the oil over medium heat in a 2 3 4 quart 2 7L saucepan add the onion garlic and oregano Cook stirring for 2 to 3 minutes until the onions begin to soften and the oregano becomes fragrant Add the canned tomatoes with their juices basil sprigs wine and salt Bring to a boil then reduce the heat to low cover loosely and simmer for 45 to 50 minutes Turn off the heat and let cool in the pan for 10 minutes Stir in the black pepper and red pepper flakes if using Using the metal blade pulse the sauce 15 times for a rustic chunky sauce or process for 2 minutes for a smooth sauce The sauce is now ready to use for pasta If you want a sauce for pizza return the sauce to the pan Simmer uncovered for 40 50 minutes to reduce stirring now and then Transfer the reduced sauce to a bowl to cool before using as a pizza topping The sauce freezes well Nutritional analysis per half cup 125ml tomato sauce Calories 47 20 from fat carbo 6g pro 2g fat 1g sat fat Og chol Omg sod 519mg fiber 1g Nutritional analysis per quarter cup 75ml reduced for pizza sauce Calories 40 20 from fat carbo 6g pro 2g fat 1g sat fat Og chol Omg sod 4
11. s activating rod with the corresponding openings on the feed tube and push all the way down e Press and release the Pulse button two or three times Each time the blade stops let the pieces drop to the bottom of the bowl before you pulse again This puts them in the path of the blade each time the motor starts e Using the pulse chopping technique you get an even chop without overprocessing Check the texture frequently by looking through the cover lf you want a finer chop press and release the Pulse button until you achieve the desired texture Onions and other food with a high water content will quickly end Up as a pur e unless examined through the work bowl after each pulse to make sure they are not overprocessed Try chopping other food like meat for hamburger or sausage Then make mayonnaise pastry or bread as described in the following sections To obtain consistent results Be sure all the pieces you add to the bowl are about the same size Be sure the amount you process is no larger than recommended on the inside cover of this book let Before you do anything wait for the blade to stop spinning Once it does remove the pusher assem bly Then turn the cover clockwise to unlock and remove by lifting it off Never try to remove the pusher lid and work bowl together as a safety feature the pusher assembly must be removed before the lid and work bowl can be unlock
12. 1 cup 250ml vegetable oil such as canola oil For variation you may experiment with using flavoured vinegars or adding chopped fresh herbs or even roasted garlic to taste To make your may onnaise a little lighter you may add some well drained nonfat plain yogurt to taste To beat egg whites The work bowl must be absolutely clean Add 3 or more egg whites up to 6 large egg whites and press the On button Add about 1 teaspoon 5ml of lemon juice or vinegar for every egg white Vinegar makes stiffer whites its flavour is hardly detectable in cakes or souffl s Continue processing until the egg whites hold their shape about 1 1 2 to 2 1 2 minutes 11 To whip cream Processor whipped cream holds its shape very well It is good for decoration or as a topping however it will not whip to the light fluffy consistency obtained by methods that beat in more air Chill the cream well before starting Process continuously using the On button until it begins to thicken Then add sugar as desired and continue processing watching carefully for the desired consistency For consistently reliable results add 2 tablespoons 30 ml of nonfat dry milk for every cup 250ml of cream before whipping To make crumbs and crumb crusts Cut or break bread crackers or cookies into 1 inch 2 5cm pieces and place in work bowl Press the On button and process continuously until they reach the desi
13. 2 cup 1 1 2 teaspoons 6ml fine sea salt 125ml 1 2 teaspoon 2ml instant yeast 1 ounce 28g rye flour 1 4 cup 50ml 1 cup 250ml water Vegetable oil for the pan Two to four hours before mixing this dough feed your Simple Wheat Starter Allow the starter to sit at room temperature until it is frothy bubbly and visibly active Insert the dough blade Add the flours 7 grain cereal salt yeast and starter to the work bowl Test the temperature of this mixture with an instant read thermometer Adjust the water temperature so that the individual temperatures of the flour mixture and water when combined equal 145 F 62 C i e if the flour mixture is 70 F 21 C then the water temperature must be 75 F 23 C This is the base temperature With the machine running pour all but 3 tablespoons 45ml of water through the small feed tube process for 15 seconds The dough should come together and form a visible ball Add the reserved water if the dough seems dry and crumbly If the dough is wet and sticking to the shaft and sides of the bowl sprinkle in a few spoonfuls of flour Process for 30 seconds so that the dough mixes a total of 45 seconds This dough will be soft moist and somewhat sticky Scrape the dough onto a lightly floured work surface Lightly flour the dough shape into a rough ball and place in a large ungreased bowl Cover the bowl with plastic wrap Allow the dough to ferment for about 2 to 3 hours at room temperatu
14. Place potatoes in a 10 inch 25cm round baking pan and bake uncovered until tops are golden brown and potatoes are hot about 20 25 minutes Nutritional analysis per serving Calories 322 28 from fat carbo 46g pro 12g fat 10g sat fat 6g chol 23mg sod 425mg fiber 4g 47 Savoury Sweet Potatoes with Onions amp Currants A lowfat alternative to traditional rich sweet potato casseroles Makes 8 servings Preparation 15 20 minutes plus 85 minutes baking and resting Vegetable oil cooking spray Zest of 1 2 orange removed with a veg 2 ounces 55g fresh white or wheat bread etable peeler bitter white pith shaved off 1 tablespoon 15ml unsalted butter 1 3 cup 75ml freshly squeezed orange at room temperature Juice 1 3 cup 75ml maple syrup 3 ds 1 4kg sweet potatoes peeled are oe 9 p P do not use pancake syrup 1 pound 450g yellow onions 1 1 2 teaspoons 78ml Herbes de Provence peeled and cut in half lengthwise 1 2 teaspoon 2ml kosher salt 1 2 cup 125ml currants 1 2 teaspoon 2ml freshly ground pepper 2 1 2 tablespoons 35ml unsalted butter at room temperature Preheat the oven to 350 F 175 C Spray a 3 quart 3L baking dish with vegetable oil cooking spray Set aside Insert the metal blade Process the bread until it becomes coarse crumbs 15 20 seconds With the machine running drop the butter down the small feed tube and process 10 seconds to blend with the crumbs Remov
15. active Do not use dry yeast after expiration date on package Do not use warmer water or overheat dough with excessive kneading as it may kill the yeast cells All other liquid should be cold Don t knead so long that dough becomes overheat ed The ideal temperature for kneaded dough is 80 F 26 C it should never exceed 100 F 37 C Let dough rise in draft free environment of about 80 90 F 26 C 32 C Dough containing whole grain flour will take longer to rise than dough made of white flour only Baked bread is too heavy Next time feel dough to be sure it is uniformly soft pliable and slightly sticky before setting aside to rise Let dough fully double in bulk in bowl or bag punch it down then let it double again after it is shaped PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS Motor slows down e Amount of dough may exceed maximum capacity Remove half and process in 2 batches e Don t process too long after all ingredients are incorporated Rich doughs will give you good results after only 30 seconds of kneading Blade doesn t incorporate ingredients Butter or margarine if not melted must be cut into tablespoon 15ml size pieces before being added to work bowl Metal dough blade rises in work bowl Blade may not have been pushed down as far as possible before processing started Machine may be overloaded Remove half of dough and process in 2 batches
16. and cooling time 1 3 4 cups 440ml 2 tablespoons 3 4 pound 340g unsalted butter 30ml all purpose flour at room temperature 1 1 4 cups 315ml 6 ounces 175g 1 cup 250ml 2 tablespoons lightly toasted hazelnuts 30ml powdered sugar 3 8 teaspoon 1ml salt 1 1 2 tablespoons 25ml vanilla Insert the metal blade Process the flour hazelnuts and salt using the pulse 15 to 20 times Remove and reserve Process the butter powdered sugar and vanilla until smooth and creamy Add the reserved flour mixture and process until the dry ingredients are just incorporated Turn out onto a lightly floured surface and shape into 2 equal balls Refrigerate for about 30 minutes until stiff enough to shape into logs Shape into logs 10 inches 25cm long and 1 1 4 inches 4cm in diameter Wrap well in plastic wrap and refrigerate until firm or double wrap and freeze When ready to bake preheat the oven to 350 F 175 C Slice 1 4 inch 0 6cm thick and place 2 inches 5cm apart on ungreased baking sheets For ease in slicing let frozen logs sit at room temperature for 10 minutes Bake in the preheated oven for 8 to 12 minutes until the edges just begin to turn brown Let cool on the baking sheets for 1 minute then transfer to a rack to cool completely Nutritional analysis per cookie Calories 33 44 from fat carbo 4g pro 1g sat 2g sat fat 1g chol 1g sod 4mg fiber 1g 49 Double Chocolate Chunk Cookies Choc
17. and vanilla process until combined about 15 20 seconds With machine running add butter and buttermilk through the small feed tube Process until combined about 10 15 seconds Add cranberries pecans and dry ingredients Pulse until flour is just mixed in about 5 6 times Do not overprocess Transfer batter to prepared pan Bake until golden brown and a toothpick inserted in the center comes out clean about 60 65 minutes Cool in pan on a wire rack Remove from pan and cool completely For best results wrap in plastic wrap and allow to rest for 24 hours before slicing Nutritional analysis per serving Calories 176 41 from fat carbo 24g pro 2g fat 8g sat fat 3g chol 24mg sod 103mg fiber 1g 28 Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack Makes 1 loaf 14 servings Preparation 10 15 minutes plus 2 hours baking and cooling Vegetable oil cooking spray 1 large egg 1 1 3 cups 300ml unbleached all purpose 1 large egg white flour 2 3 cup 150ml sugar 1 4 seat walnut halves shells 1 3 cup 75ml plain nonfat yogurt 3 4 teaspoon 3ml baking powder me a ea oe bution 3 4 teaspoon 3ml baking soda 1 1 4 teaspoons 6ml vanilla extract 1 4 teaspoon 1ml salt 1 1 2 ripe bananas about 8 ounces 225g total peeled cut into 1 inch 2 5cm pieces Preheat oven to 350 F 175 C Lightly spray a 9 x 5 inch 22 x12 cm loaf pan with vegetable oil cooking spra
18. for three days Nutritional analysis per 2 ounce serving 56g Calories 137 from fat 5 pro 5g carbo 28g fat 1g sat fat Og chol Omg sod 302mg fiber 2g 36 Entr es East West Chicken and Vegetable Stir Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir fry Makes 6 servings Preparation 40 45 minutes 4 5 ounce 140g approximate weight 2 broccoli stalks about 12 ounces 340g boneless skinless chicken breast halves total florets cut to serving size pieces 12 ounces 340g dry pasta shapes such stems reserved as fusilli radiatore penne or double elbows 2 large carrots about 8 ounces 225g 1 1 2 ounces 42g Reggiano Parmesan pone cut into 1 1 2 inch 4cm cheese cut in 1 2 inch 1 2cm cubes 2 1 2 teaspoons 12ml cornstarch 1 large clove garlic 5 slices peeled ginger each about the 1 2 cup 125ml chicken stock thickness of a quarter 3 1 2 tablespoons 50ml Asian sesame oil 1 red bell pepper stem ribs and seeds divided removed cut to fit the feed tube 3 8 cup 90ml sherry Amontillado or 1 2 yellow bell pepper stem ribs and seeds medium dry removed cut to fit the feed tube 3 tablespoons 45ml tamari sauce may use low sodium or soy 1 2 cup 125ml slivered almonds lightly toasted Trim the chicken of all visible fat Cut in half crosswise place on a baking sheet lined with plastic wrap and freeze for 25 minut
19. in 1 inch 2 5cm pieces 1 1 2 teaspoons 7ml freshly squeezed 1 clove garlic peeled lemon juice 2 pounds 900g butternut squash 1 tablespoon 15ml honey peeled seeded and cut to fit large 1 2 teaspoon 2ml kosher salt ia ale 1 4 t 1ml freshl d 1 sweet potato about 10 ounces 280g 1 0 e Mole aoe PSppar 1 tablespoon 15ml unsalted butter cup 125ml ha R Preheat the oven to 400 F 200 C Line a baking sheet with foil Insert the slicing disc Arrange the mushrooms vertically in the large feed tube packing them snugly in 2 layers Use medium pressure to slice Toss the sliced mushrooms with the olive oil arrange in a single layer on the baking sheet Roast in the preheated oven for 20 to 25 minutes until well browned and no longer sitting in liquid The mushrooms may be roasted ahead Insert the metal blade With the machine running drop the garlic through the feed tube and process to chop finely 5 seconds Scrape the work bowl Add the onion and reserved mush room stems to the bowl Pulse to chop coarsely 10 to 15 times Remove and reserve Insert the shredding disc Use medium pressure to shred the squash remove and reserve Peel the sweet potato cut in half crosswise Use medium pressure to shred the sweet potato remove and reserve Melt the butter in a 6 quart 6L stock pot over medium heat Add the onion mushroom and garlic mixture cook for 2 to 3 minutes Stir in the curry powder and rice cook until the curry be
20. of the water Mark again with the level and time Let sit at room temperature for 18 to 24 hours Uncover the starter it will be doubled in bulk and full of bubbles Discard half or give to a friend with directions Add the remaining flours and water Mix well The mixture will have the consistency of thick pancake batter If it is too thick add more water too thin add more flour Cover with plastic wrap Mark the level and time and let sit at room temperature for another 6 to 8 hours The basic starter is now ready to use Nutritional analysis per half cup 125ml Calories 165 from fat 3 pro 5g carbo 34g fat 0g sat fat Og chol Omg sod 2mg fiber 1g 35 Multi Grain Sandwich Loaf Adapted from Charles van Over The Best Bread Ever Great Home Made Bread Using Your Food Processor Broadway Books 1997 A mountainous loaf full of the nutty taste of whole grains the Multi Grain Sandwich loaf may also be shaped into a plump round loaf Makes one 24 ounce 6809 loaf Preparation 30 to 35 minutes plus 2 hours to activate the Simple Wheat Starter 3 to 3 1 2 hours rising time 40 minutes baking time and 1 hour or longer for cooling 1 2 cup 125ml Active Simple Wheat Starter 1 ounce 28g graham flour 1 4 cup measure after feeding and resting 50ml 8 ounces 225g unbleached bread flour 2 ounces 56g 7 grain cereal 1 2 cup 1 3 4 to 2 1 4 cups 425 550ml 125ml 2 ounces 56g whole wheat flour 1
21. 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 about to be used FOR YOUR SAFETY Like all powerful electrical appliances a Premier Series Food Processor should be handled with care Follow these guide lines to protect yourself and your family from misuse that could cause injury Handle and store metal blades and discs carefully Their cutting edges are very sharp Always place discs on flat stable surface before con necting detachable stem 18 Never put blades or discs on the motor shaft until the work bowl is locked in place Always be sure that the blade or disc is down on motor shaft as far as it will go Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl When slicing or shredding food always use the pusher Never put your fingers or spatula into feed tube Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl Always unplug the unit before removing food cleaning or putting on or taking off parts Always remove work bowl from base of machine before you remove chopping blade or dough blade Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl
22. the edges of the bottom crust with a little water Carefully lay the top crust on the pie Press gently to seal Trim to the edge of the pie plate crimp or flute decoratively Make about 10 to 12 slits in the top crust decoratively with the tip of a very sharp knife If desired roll out some of the leftover crust and cut with small decorative cookie cutters For this pie you could use pears apples and leaves Brush the bottoms of the shapes with a little water and arrange decoratively on the top crust Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes covering the edges with foil if they begin to get too browned after about 35 to 40 minutes Let the pie rest on a cooling rack for at least an hour before serving Nutritional analysis per serving Calories 399 45 from fat pro 4g carbo 53g fat 21g sat fat 1g chol 40mg sod 106mg fiber 3g 54 COFFEE FOOD TOASTERS HAND BLENDERS COOKWARE ICE CREAM MAKERS PROC ESSORS MIXERS MAKERS 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 com 1B 3622 CAN B 000018046 Lexan is a registered trademark of General Electric Company Fantastik is a registered trademark of K 2 R Produkte A G
23. turn off machine Instead wait until ingredients in work bowl have mixed then add remaining liquid slowly Pour liquid onto dough as it pass es under feed tube do not pour liquid directly onto bottom of work bowl Blade rises in work bowl Blade may not have been pushed down as far as possible before processing started Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl If dough feels very sticky reinsert blade and immediately add 2 tablespoons 30 ml flour through feed tube while machine is running 16 Dough doesn t clean inside of work bowl e Amount of dough may exceed maximum capacity of your food processor Remove half and process in 2 batches e Dough may be too dry If it feels crumbly add water 1 tablespoon 15 ml at a time while machine is running until dough becomes moist and cleans inside of work bowl Wait 10 seconds between additions of water Dough may be too wet While machine is running add 1 tablespoon 9 g of flour If necessary add more 1 tablespoon 9 g at a time until dough cleans inside of work bowl and forms a ball PowerPrep metal dough blade is intended only for recipes calling for at least 3 1 2 cups of flour 17 1 2 ounces 496 g If your recipe calls for less flour remove metal dough blade and insert metal chopping blade Always use metal chopping blade for recipes calling for less than 3 1 2 cups 496 g
24. 1 2 inch 3cm white button or 1 clove garlic cremini mushrooms 1 shallot about 1 ounce 30g peeled 1 1 2 ounces 45g French bread 12 ounces 340g fresh spinach well cut in 1 inch 2 5cm pieces washed and dried tough stems 1 1 2 ounces 45g Asiago cheese removed 1 3 cup 75ml lightly toasted pine nuts 3 4 teaspoon 3ml Herbes de Provence or walnuts 3 ounces 85g feta cheese slightly 3 canned artichokes well drained crumbled then gently squeezed in paper 3 ounces 85g cream cheese regular towels to remove excess moisture not low or nonfat cut into 1 inch 2 5cm pieces Insert the metal blade Place the bread in the work bowl and process for 45 seconds to make crumbs Measure out 1 3 cup 75ml of the breadcrumbs and reserve in a small bowl save the remainder for another use With the machine running drop the Asiago cheese down the small feed tube and process for 30 seconds until ground Add the pine nuts pulse 5 times to coarsely chop Transfer this mixture to the bowl with the breadcrumbs Pulse to chop the artichokes about 10 times Add to the breadcrumb mixture and set aside With the machine running drop the garlic and shallot through the small feed tube process 5 seconds to chop Scrape the work bowl Add the spinach about 2 ounces 60g at a time pulse 10 to 12 times to chop after each addition Add the Herbes de Provence feta and cream cheese process for 20 seconds to incorporate Add the reserved bread c
25. 105 115 F 1 2 cup 125ml unsalted butter melted 40 46 C 1 large egg 4 1 3 oe 980g unbleached all purpose tablespoon 15ml water Vegetable oil cooking spray In a 2 cup 500ml liquid measure dissolve 2 teaspoons 10ml sugar and yeast in warm water Let stand until foamy about 5 minutes Insert the dough blade in the work bowl and add flour remaining sugar and salt Pulse on dough speed to combine about 2 3 times Add cold water melted butter and 1 egg to yeast mixture With machine running on dough speed add liquid through small feed tube in a steady stream as fast as the flour will absorb it Once dough forms a ball continue processing for 45 seconds to knead dough Place dough in a floured plastic food storage bag and seal Let rise in a warm place until doubled in size about 1 to 1 1 2 hours Place dough on a lightly floured surface and punch down let rest 5 10 minutes Divide dough into 3 equal pieces Use your hands to roll each piece into a cylinder about 1 1 2 x 18 inches 4 x 45cm Place the cylinders side by side on a baking sheet coated with vegetable oil cooking spray Braid loosely from one end Gently pull and taper each end to a point then pinch and tuck under loaf Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size about 45 minutes Preheat oven to 375 F 190 C 15 minutes before baking Beat egg with water and brush over braid Bake in lowe
26. 45mg fiber 2g 41 Creamy Chevre 8 Peppercorn Dressing Creamy and tangy perfect for crisp romaine Makes 1 3 4 cups 435ml 28 tablespoons 420ml Preparation 10 minutes plus 30 minutes resting time 1 1 2 ounces 425g shallots peeled 1 1 2 tablespoons 25ml white wine vinegar and trimmed 1 1 2 tablespoons 25ml water 1 tablespoon 15ml drained green peppercorns rinsed amp drained 1 3 cup 85ml lowfat sour cream again 6 ounces 170g chevre 1 1 2 tablespoons 25ml freshly 1 3 cup 85ml extra virgin olive oil squeezed lemon juice Insert the metal blade With the machine running drop the shallots down the small feed tube process 5 seconds to chop Add the drained green peppercorns chop 10 seconds Remove and reserve Process the chevre sour cream lemon juice white wine vinegar and water until smooth 30 seconds Scrape the work bowl Return the shallot and peppercorn mixture to the work bowl add the salt With the machine running add the olive oil through the hole in the small pusher processing until completely incorporated and emulsified Let sit for 30 minutes before using to allow the flavours to blend The dressing will keep for a week in the refrigerator Nutritional analysis per tablespoon 15ml Calories 47 81 from fat carbo 1g pro 1g fat 4g sat fat 1g chol 3mg sod 22mg fiber Og 42 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad Pr
27. Calories 8 0 from fat carbo 2g pro Og fat Og sat fat Og chol Omg sod 56mg fiber 0g Roasted Garlic and Red Pepper Spread There is no such thing as too much garlic when it is roasted Makes 1 3 4 cups 435ml Preparation 5 10 minutes plus 1 hour to roast the garlic and 1 hour resting time 1 1 2 large heads of garlic entire bulb 1 medium scallion trimmed cloves peeled cut into 1 inch 2 5cm pieces 1 teaspoon 5ml extra virgin olive oil 1 3 cup 85ml roasted red peppers 1 1 3 cups 350ml lowfat sour cream from a jar 1 8 teaspoon 0 5ml freshly ground black pepper Preheat oven to 375 F 190 C Toss the peeled garlic cloves in the olive oil and wrap in foil Set on middle oven rack and roast for 1 hour Remove from oven and cool Insert the metal blade Pur e the cooled garlic 20 seconds Scrape work bowl Add remaining ingredients and process for 10 15 seconds Scrape work bowl and process until smooth about 10 seconds longer Let sit in refrigerator to develop flavour about 1 hour Serve with crudit s or breadsticks Nutritional analysis per tablespoon 15ml Calories 30 60 from fat carbo 2mg pro 1g fat 2g ais sat fat 1g chol 5mg sod 12mg fiber 0g Spinach Feta amp Artichoke Stuffed Mushrooms For a savoury side dish use this stuffing in portobellos Makes 28 1 1 2 inch 3cm stuffed mushrooms Preparation 15 20 minutes plus 30 minutes baking and cooling 28 1
28. Cuisinart aca laa es lo sae Cui Prep 11 Plus For your safety and continued enjoyment of this product always read the instruction book before using Recommended work bowl capacity for various foods FOOD Chopped and Pur ed Fruits and Vegetables Chopped or Pur ed Meat Poultry Fish or Seafood Bread Dough Nuts for Nut Butters Sliced or Shredded Fruit Cheese or Vegetables Cake Batter Cookie Dough CAPACITY 2 cups 500ml 1 3 4 pounds 790g 2 1 2 pounds 1 1kg 5 cups 1 1L flour yielding two 1 1 4 pound 570g loaves 2 cups 500ml 11 cups 2 7L batter for four 8 inch 20cm layers dough for 75 cookies IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Premier Series food processor and the standard parts for it PowerPrep metal dough blade metal chopping blade slicing disc shredding disc detachable stem for discs spatula recipe and instruction books and how to video CAUTION THE CUTTING TOOLS HAVE VERY SHARP EDGES To avoid injury when unpacking the parts please follow these instructions 1 Place the box on a low table or on the floor next to the kitchen counter or table where you intend to keep the food processor Be sure the box is right side up 2 Remove the instruction book 3 Remove the cardboard insert You will see a rectangular block of plastic foam that holds the processor parts each fitted into a
29. Margherita Some of the best things in life are the simplest Makes two 12 14 inch 30 35cm pizzas or four 8 9 inch 20 22cm pizzas to serve 6 Preparation 1 hour for the pizza dough Cuisinart recipe p 33 20 minutes plus 12 minutes baking and resting time 1 recipe pizza dough p 33 2 3 cup 170ml simple tomato sauce p 41 6 ounces 170g fresh mozzarella well reduced version for pizza chilled 1 tablespoon 15ml extra virgin olive oil 18 fresh basil leaves washed and dried Prepare the pizza dough and let rise Position the top rack of the oven about 8 inches 20cm from the top If using a baking stone place it on the rack Preheat the oven to 500 F 260 C Insert the shredding disc Use medium pressure to shred the mozzarella Remove and reserve Stack 12 basil leaves roll then use a knife to thinly slice Repeat with the remaining leaves This is called a chiffonade Reserve When the dough has risen punch down and divide into 2 or 4 equal balls Let rest 10 minutes Roll the dough out to size Place on a baker s peel that has been sprinkled with cornmeal or on a perforated pizza pan a pizza screen or baking sheet without sides that has been sprinkled with cornmeal Brush edges with the olive oil Using an offset spatula spread 1 2 cup 125ml of the reduced Simple Tomato Sauce evenly over each 14 inch 35cm pizza or spread 1 4 cup 75ml of the sauce on each 9 inch 22cm pizza Sprinkle each pizza with o
30. Remove it before tilting bowl or hold it in place with your finger a spatula or a spoon TECHNICAL DATA 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 19 controlled circuit breaker in the motor ensures complete protection against motor burnout If the processor runs for an exceptionally long time when chopping mixing or kneading a thick or heavy mixture in successive batches the motor may overheat If this happens the processor will stop Turn it off and wait for the motor to cool before proceeding It will usually cool within 10 minutes In extreme cases it could take an hour Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position The motor stops within seconds when the motor is turned off and a fast stop circuit stops it instantly when the pusher assembly is removed Cuisinart Premier Series offers a Three Year Limited Warranty on the Entire Machine TEN YEAR FULL WARRANTY ON MOTOR This warranty supersedes all previous warranties on Cuisinart Premier Series Food Processors This warranty is available to consumers only You are a consumer if you are the owner of a Cuisinart Premier Series Food Processor that was purchased at retail for personal family or house hold
31. alt parsley mint oregano and marjoram pulse to chop 15 to 20 times Add the drained cucumber pieces pulse to chop 15 to 20 times Add the drained yogurt pulse to combine Do not overprocess or the sauce will become runny Allow the sauce to sit for 30 minutes for the flavours to blend Refrigerate until ready to use Keeps 3 to 4 days in the refrigerator do not freeze To drain yogurt Line a sieve with a double layer of cheese cloth or a paper coffee filter and set over a bowl Spoon yogurt into lined sieve cover with plastic wrap and refrigerate overnight 8 hours minimum You may need to drain water from the bowl occasionally Refrigerate thickened yogurt in an airtight container for up to one week Nutritional analysis per serving Calories 9 3 from fat carbo 1g pro 1g fat Og sat fat Og chol Omg sod 60mg fiber 0g 45 Sides Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal Makes 1 cup 250ml dressing Makes eight 1 cup 250ml servings Preparation 10 minutes plus 30 minutes resting time for the dressing 10 15 minutes for the vegetables 1 2 cup 125ml toasted unsalted peanuts 4 ounces 115g red radishes washed 2 cloves garlic ends gui flat 6 slices of fresh ginger peeled 1 broccoli spear washed florets each about the size of a quarter trimmed and reserved stem peeled 4 tablespoons 60ml natural style peanut 3 reen onions trimmed cut to 4 inch butter Aem
32. and process with 1 2 cup 125 ml of granulated sugar until finely chopped This may take 2 minutes or longer For sticky fruit like dates raisins prunes and candied fruit first freeze the fruit for about 10 minutes Add some of the flour called for in the recipe to the fruit Use no more than 1 cup 250 ml of flour for each cup 250ml of fruit To chop meat poultry fish and seafood The food should be very cold but not frozen Cut it into 1 inch 2 5 cm pieces to ensure an even chop Using the On button process no more than the recommended amount at one time see table inside front cover Press the Pulse button 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 Check the texture often to avoid overprocessing Use a spatula to scrape food from the sides of the bowl as necessary To pur e meat pouliry fish and seafood Prepare the food as described above Press the Pulse button until evenly chopped then process continuously to the desired texture Scrape the bowl with a spatula as needed Leave the pur e in the work bowl and add eggs cream and seasonings as called for by the recipe Process to combine thoroughly Remember you control texture by the length of time you process By varying the processing time you can get a range of textures suitable for hamburgers hash stuf
33. and stir to combine Insert the slicing disc Place cucumber in feed tube vertically and slice Add to mixing bowl Add lime juice pepper and salt to mixing bowl and stir to combine Cover and chill before serving Serve garnished with 1 teaspoon 5ml sour cream and a fresh cilantro sprig Nutritional analysis per serving Calories 63 9 from fat carbo 13g pro 2g fat 1g sat fat Og chol 1mg sod 378mg fiber 2g 27 Quick Breads Cranberry Orange Bread Apples make this bread very moist for a breakfast treat slice and toast Makes 1 loaf 16 servings Preparation 10 15 minutes plus 2 hours baking and cooling Vegetable oil cooking spray 1 medium apple about 7 ounces 200g 1 1 2 cups 340ml unbleached all purpose peeled cored cut into 1 inch 2 5cm flour pieces 2 teaspoons 10ml baking powder 2 large eggs 1 4 teaspoon 1ml salt 3 4 teaspoon 3ml vanilla extract 4 cup 225ml pecan halves shells 1 3 cup 85ml unsalted butter melted removed 1 4 cup 65ml buttermilk 4 strips orange zest 1 2 cup 125ml dried cranberries 3 4 cup 175ml sugar Preheat oven to 350 F 175 C Lightly spray a 9 x 5 inch 22 x 12cm loaf pan with vegetable oil cooking spray In a small bowl combine flour baking powder and salt Reserve Insert metal blade and pulse to coarsely chop pecans about 6 times Reserve Process orange zest and sugar until zest is finely chopped about 45 seconds Add apples eggs
34. atives or send the defective product to Customer Service at Cuisinart Canada 156 Parkshore Drive Brampton ON L6T 5M1 Please be sure to include your return address daytime phone number description of the product defect product serial number original date of purchase and any other information pertinent to the product s return Your Cuisinart Premier Series Food Processor has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts This warranty expressly excludes any defects or damages caused by accessories replacement parts or repair service other than those that have been authorized by Cuisinart This warranty excludes all incidental or consequential damages Warning Our Premier Series Food Processor and other Cuisinart Food Processors and Accessories have been carefully designed and manufactured with the highest quality materials to assure your satisfaction and safety when you use them Although accessories sold by companies other than Cuisinart may be compatible with your Cuisinart machine they may also be extremely dangerous and expose the user to serious injury We specifically caution you not to use other brand accessories such as juicers which permit your machine to operate with exposed cutting or shred ding discs We also caution you not to use the large feed tube on this machine
35. berg lettuce Turn the head on its side and slice off the top and bottom leaving a center section about 3 inches 8 cm deep Remove the core then cut in wedges to fit the feed tube Remove the core from the bottom and top pieces and cut into wedges to fit into the feed tube The optional 2 mm and 1 mm slicing discs are excellent for slicing cabbage for coleslaw If the fruit or vegetable doesnt fit try inserting it from the bottom of the feed tube where the opening is slightly larger Pack the feed tube for desired results For long slices or shreds cut the food in feed tube widths and pack the pieces horizontally For small round slices or short shreds from carrots zucchini and other long vegetables cut in feed tube heights and pack tightly upright Food should fit snugly but not so tightly that it prevents the pusher from moving When slicing or shredding always use the pusher Never put your fingers ora Spatula into the feed tube Never push down hard on the pusher Use light pressure for soft fruits and vegetables like bananas mushrooms strawberries and tomatoes and for all cheese Use medium pressure for most food apples celery citrus fruit potatoes and zucchini Use firm pressure for hard vegetables like carrots and yams e 12 PRACTICING SLICING AND SHREDDING 1 Inserta slicing or shredding disc put the cover on the work bowl and insert the food in the feed tube
36. bowl Insert the shredding disc Arrange the radishes in the large feed tube cut side down and shred Arrange the carrots horizontally in the large feed tube and shred Insert the trimmed and peeled broccoli stem in the small feed tube and shred Transfer the shredded vegeta bles to a large bowl Insert the slicing disc Arrange the green onions in the small feed tube and slice Arrange the pep pers in the large feed tube cut side down and slice Arrange the Napa cabbage in the feed tube cut side down and slice Arrange the bok choy in the feed tube and slice Transfer the sliced veg etables to the bowl with the other vegetables Add the snow peas and toss the vegetables to com bine Pour the dressing over the vegetables and toss to coat well Transfer to a serving bowl and garnish with the reserved chopped peanuts Note You may turn this into an Asian pasta salad by doubling the dressing ingredients and adding cooked pasta 8 ounces 225g dry cooked according to package directions Nutritional analysis per serving Calories 212 60 from fat carbo 15g pro 7g fat 15g sat fat 2g chol 1mg sod 171g fiber 4g 46 Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil Makes 6 servings Preparation 15 20 minutes plus 1 hour to prebake the potatoes and 25 minutes to twice bake 8 garlic cloves peeled 3 scallions trimmed cut into 1 inch Olive oil 2 5c
37. cavity of the foam 4 The PowerPrep metal dough blade A and detachable stem for the discs B are in cavities on one short side of the foam block Remove them first 5 The plastic spatula C is on the adjacent long side of the foam block Remove it next 6 The slicing disc D is on the edge of one of the long sides of the foam block the shredding disc E is on the other side Slide them out of their grooves WITH GREAT CARE THE BLADES ARE VERY SHARP 7 Only the work bowl cover F and pusher assembly G 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 cover and remain in place Lift it straight up to remove 8 Lift out the foam block 9 Lift out the video from its space in the cardboard frame on one side of the box Then lift out the cardboard frame 10 The housing base and work bowl with metal blade are at the bottom of the box The metal blade is loose in the work bowl Do not turn over work bowl without first removing metal blade C 11 Remove the base and bowl together by grasping the plastic bowl at the top with both hands and lifting the bowl straight up Do not rotate the bowl clockwise on the base This will cause the bowl to separate from the base 12 Place the food processor ona counter or table and read the instructions thoroughly before using the machine
38. ck bottom all over with a fork Chill for 30 minutes Preheat the oven to 400 F 205 C Line pie pan with a sheet of aluminum foil or parchment paper and fill with pie weights dry rice or beans Bake for 15 minutes Nutritional analysis based on 12 servings per pie 1 crust pie Calories 138 65 from fat pro 1g carbo 11g fat 10g sat fat 1g chol 20mg sod 48mg fiber Og Nutritional analysis based on 12 servings per pie 2 crust pie Calories 277 65 from fat pro 3g carbo 22g fat 20g sat fat 1g chol 40mg sod 104mg fiber Og 53 Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination If you want you may use all pears or all apples Makes a 10 inch 25cm deep dish pie 12 servings Preparation 15 20 minutes plus 40 minutes for preparing the pastry and 2 1 4 hours baking and cooling Pastry for a 2 crust pie 4 tablespoons 60ml unbleached all 3 ripe but firm pears about 8 ounces purpose flour 225g each peeled cored and 3 4 cup 185ml dried cranberries quartered 1 tablespoon 15ml freshly squeezed 3 Granny Smith Apples about 8 ounces lemon juice 225g each peeled cored and 1 4 cup 65ml real maple syrup not pan quartered juice of 1 lemon cake syrup 1 1 2 teaspoons 7ml vanilla Preheat the oven to 400 F 205 C On a lightly floured surface roll out half the pastry to fit a 10 inch 25cm deep dish pie plate leaving a 1 2 inch 1 25cm over
39. comes aromatic and the rice is opaque about 5 minutes Stir in the shredded squash sweet potato and chicken stock Cover loosely and bring to a boil then reduce the heat and simmer for 20 minutes Strain the solids reserving the cooking liquid Transfer the cooking liquid to a saucepan over very low heat and reserve Insert the metal blade In two batches add the solids to the food processor and process to pur e 2 to 3 minutes Scrape the work bowl every 60 seconds Return the pur ed solids to the cooking liquid and stir to incorporate Add the lemon juice honey salt and pepper Stir in the roasted mushrooms and any accumulated juices Taste and adjust seasonings if necessary The bisque may be done up to a day ahead to this point If doing ahead allow the soup to cool then cover and refrigerate Just before service reheat the soup Stir in the half and half heat for 1 minute then serve Nutritional analysis per serving Calories 108 34 from fat carbo 15g pro 3g fat 4g sat fat 2g chol 6mg sod 138mg fiber 2g 25 Chilled Roasted Red Bell Pepper amp Corn Soup Low in fat and calories this soup is very refreshing on a hot summer day Makes eight 7 ounce 200g servings Preparation 30 35 minutes plus chilling time cloves garlic peeled 1 1 2 teaspoons 7ml thyme 2 medium onions 4 ounces 110g each 4 tablespoons 60ml white rice peeled cut into 1 inch 2 5cm pieces 4 1 2 cups 1 2L low salt nonfa
40. d salt and pepper stir well to combine Season with hot sauce and chill before serving Note This soup may also be served hot Nutritional analysis per serving Calories 98 18 from fat carbo 17g pro 3g fat 2g sat fat Og chol Omg sod 186mg fiber 2g 26 Gazpacho Always served well chilled this summertime favourite has its origins in the Andalusian region of Spain Makes six 7 ounce 200g servings Preparation 15 20 minutes plus chilling time 1 garlic clove peeled 3 cups 750ml tomato juice 1 medium jalape o pepper seeded 1 medium cucumber peeled cut in half cut into 1 inch 2 5cm pieces lengthwise seeds removed 1 3 cup 75ml fresh cilantro 3 tablespoons 45ml fresh lime juice 6 small scallions trimmed cut into 1 inch 1 2 teaspoon 2ml coarsely ground black 2 5cm pieces pepper 1 small green bell pepper cored seeded 1 8 teaspoon 0 5ml salt cut into 1 inch 2 5cm pieces 6 teaspoons 30ml reduced fat sour cream 3 medium tomatoes cored cut into 1 inch Fresh cilantro for garnish if desired 2 5cm pieces Insert metal blade and process garlic and jalapeno until finely chopped about 5 seconds Scrape the work bowl Add cilantro scallions and green pepper pulse to coarsely chop about 10 12 times Transfer to a large mixing bowl Place tomatoes in work bowl and pulse to coarsely chop about 8 times Do not overprocess Transfer to mixing bowl Add tomato juice to tomato mixture
41. dd the remaining food to the bowl and process in the usual manner To chop hard foods To chop hard food like garlic and hard cheese assemble the unit remove the small pusher press the On button 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 2 5 cm pieces 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 IMPORTANT Never try to process cheese that is too hard to cut with a knife You may damage the blade or the machine To chop parsley and other fresh herbs The herbs the work bowl and the metal chopping blade must all be thoroughly clean and dry Remove stems from herbs Add leaves to bowl and process using the Pulse button until chopped as fine as desired The more herbs you chop at a time the finer chop you can obtain If completely dry when chopped parsley and other herbs will keep for at least 4 5 days stored in an airtight bag in the refrigerator They may be frozen for months stored in an airtight container or bag To chop peel from citrus fruit or to chop sticky fruit like dates or raisins For citrus remove only the peel with a vegetable peeler not the white pith which is bitter tasting Cut the peel into lengths of 2 inches 5 cm or less
42. ds Add the sliced broccoli stems and carrots Stir fry for 45 seconds Add the broccoli florets and sliced red bell pepper stir fry for another 30 seconds Return the cooked chicken to the pan along with the soy sauce and sherry and cook for 30 seconds Stir in the comstarch mixture and bring to a boil Return the pasta to the simmering pasta water to reheat Drain and add to the stir fry pan toss to combine Remove from the heat add half the cheese and toss to coat with the sauce Transfer the stir fry to a warmed serving bowl Top with the remaining cheese and the toasted almonds Serve immediately Nutritional analysis per serving Calories 570 from fat 30 pro 41g carbo 59 fat 19g sat fat 2g chol 64mg sod 677mg fiber 4g 37 Shrimp Ginger Stuffed Sole Pleasing to the palate and to the eye this dish is mostly do ahead making it perfect for entertaining Preparation 30 minutes plus 20 minutes baking and 10 minutes for the sauce 1 1 4 pounds 560g shrimp 16 20 count 2 tablespoons 30ml unsalted butter peeled and deveined 1 1 2 tablespoons 20ml low sodium tamari 2 bunches tender fresh chives or soy sauce 1 3 cup 80ml Italian parsley leaves 3 4 teaspoon 4ml freshly ground black 6 green onions trimmed to 5 inches pepper 12cm then cut in 1 inch 2 5cm 1 1 2 pounds 680g sole six 4 ounce lengths 110g fillets skinless 1 2 inch 5cm piece of fresh ginger 3 4 cup 185ml dry vermouth or whi
43. e and reserve Insert the slicing disc Arrange the sweet potatoes in the feed tube cut side down and slice Remove and reserve Slice onions remove and reserve Wipe the work bowl dry with a paper towel Insert the metal blade Use the pulse to chop the orange zest about 15 to 20 times Scrape the work bowl Add the orange juice maple syrup Herbes de Provence salt pepper and unsalted butter Process to combine 5 seconds Arrange one third of the sliced sweet potatoes in a layer in the prepared pan Top with half the onions and half the currants Make another layer of the sweet potatoes then top with onions and currants and end with a layer of the remaining sweet potatoes Drizzle the orange juice mixture evenly over the entire casserole Cover loosely with a sheet of foil that has been sprayed with vegetable oil cooking spray Bake in the preheated oven for 65 to 75 minutes until the potatoes are tender Remove the foil top with the reserved breadcrumb mixture and bake 10 minutes longer Let rest 10 minutes before serving Nutritional analysis per serving Calories 356 15 from fat carbo 74g pro 4g fat 6g sat fat 1g chol 13mg sod 170mg fiber 10g 48 Desserts Hazelnut Butter Cookies Melt in your mouth delicious keep this cookie dough on hand in the freezer to bake when unexpected guests drop in Makes about 80 cookies Preparation 15 20 minutes plus 40 minutes chilling time and 25 minutes baking
44. ead dough Place dough in a lightly floured plastic food storage bag and seal top Let rise in a warm place until doubled in size about 1 to 1 1 2 hours Spray one 9 x 5 inch 22 x 12cm loaf pan with vegetable oil cooking spray Place dough on a lightly floured surface and punch down Roll dough into a 9 x 5 inch 22 x 12cm rectangle Beginning with short end roll up the dough jelly roll fashion Pinch the seam and ends tightly to seal Place in greased loaf pan and cover with plastic wrap coated with vegetable oil cook ing spray Let rise for 45 minutes Preheat oven to 375 F 190 C 15 minutes before baking Bake until top is well browned and loaf sounds hollow when tapped about 35 40 minutes Remove from pan and cool on wire rack Nutritional analysis per serving Calories 193 23 from fat carbo 30g pro 7g fat 5g sat fat 3g chol 14mg sod 289mg fiber 1g 31 Classic Cuisinart White Bread Spoil your family with homemade bread Makes 18 servings 2 loaves 1 1 4 pounds 560g each Preparation 10 15 minutes plus 2 1 2 hours rising and resting 35 minutes baking and 1 hour or longer cooling 1 package active dry yeast 4 tablespoons 60ml unsalted butter 1 tablespoon 15ml sugar in 1 inch 2 5cm pieces 1 3 cup 85ml warm water 105 115 F 2 teaspoons 10ml salt 40 46 C 1 1 3 cups 325ml cold water 5 cups 1 1L unbleached all purpose Vegetable oil cooking spray flour In a 2 cup 500m
45. eamy smooth and simple to prepare Chocoholics will love the Double Chocolate variation Makes 12 servings Preparation 10 15 minutes plus 1 1 2 hours baking and cooling time 4 lowfat honey graham cracker sheets 1 cup 250ml sugar broken into 1 inch 2 5cm pieces 1 1 2 tablespoons 20ml vanilla 1 1 2 tablespoons 20m sugar 4 large eggs at room temperature 1 1 2 tablespoons 20ml unsalted butter 2 pounds 900g lowfat cream cheese at room temperature Preheat the oven to 325 F 160 C Wrap the bottom and sides of an 8 x 3 inch 20 x 8cm springform or cheesecake pan in a sheet of oversized heavy duty aluminum foil There should be no seams in the foil and it should come up to the top of the pan Cut off any excess Insert the metal blade Process the graham crackers until they are fine crumbs add the sugar and the butter through the small feed tube and process until the butter can no longer be seen Press into the bottom of the prepared pan Put in the freezer until ready to fill Wipe out the work bowl with a paper towel Insert the dough blade Process the cream cheese until smooth on Dough Speed about 45 seconds Scrape the work bowl Add the sugar and vanilla process until smooth about 30 seconds Scrape the work bowl With the machine running add the eggs one at a time processing for 10 seconds after each addition Scrape the bottom and sides of the work bowl after adding the second egg and then after addin
46. east is active dissolve it in a small amount of warm liquid about 1 3 cup 75 ml for one package of dry yeast The temperature of liquid used to dissolve and activate yeast must be between 105 and 115 F 40 C and 46 C Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130 F 54 C If the recipe includes a sweetener like sugar or honey add a teaspoon 5ml with the yeast If no sweet ener is called for add a pinch or add a pinch of flour The yeast won t foam without it Let the mixture stand until it foams up to 10 minutes 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 seconds Cheese nuts and raisins may be added with the dry ingredients or during the final kneading To leave them almost whole add them 5 seconds before you stop kneading For a finer texture add them sooner 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 If liquid sloshes or splatters stop adding it but do not turn off the machine Wait until ingredients in bowl have mixed then add remaining liquid slowly Pour liquid onto dough as it passes under f
47. ed They can then both be unlocked at the same time Remove the bowl from the base of the machine before removing the blade This creates a seal to prevent food from leaking Turn the bowl clockwise to unlock from the base and lift straight up to remove To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl use one of the fol lowing methods Be sure your hands are dry Grab the blade hub and remove the metal blade before tilting the bowl using a spatula to scrape off any food Then carefully lift the blade out of the work bowl Or insert your finger through the hole in the bottom of the work bowl gripping the blade from the bottom and grip the outside of the work bowl with your thumb Or hold the blade in place with your finger or spatula while pouring out food TECHNIQUES FOR CHOPPING AND PUREEING WITH THE METAL BLADE To chop raw fruits and vegetables First cut the food into 1 inch 2 5 cm pieces You get a more even chop when all pieces are about the same size 9 Put no more than the recommended amount of food into the work bowl see table inside front cover Lock the cover in place Press the Pulse button at the rate of 1 second on 1 second off until the food is coarsely chopped For more finely chopped results hold the Pulse button letting the machine run continu ously until the desired consistency is reached Check frequently t
48. eded Put dry ingredients like flour salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix Remove and reserve the dry ingredients Add the eggs and sugar to the work bowl and using the Or button process to mix letting the machine run about 1 minute Next add butter at room temperature and cut into 1 inch 2 5cm pieces Run machine contin uously for a minute until the butter is thoroughly mixed with the sugar and eggs Then add flavouring and liquid vanilla spices cocoa etc Process until mixed Add the dry ingredients to the work bowl Process by pulsing inspecting after each pulse Stop pulsing as soon as the dry ingredients have almost disappeared into the batter Overprocessing will cause quick breads and cakes to be tough If your recipe calls for ingredients that are to be coarsely chopped like raisins or nuts add them last with the mixed dry ingredients To make cake mix Your food processor work bowl is large enough for the preparation of an 18 5 ounce 525g pack aged cake mix Insert the metal blade and add the cake mix to the work bowl Press the On button and while the machine is running add the eggs and liquid through the small feed tube and process for 5 seconds Scrape down the sides of the work bowl and process 1 minute more for maximum volume Do not remove the metal blade Insert a finger into the underside
49. edients like garlic and hard cheese through the feed tube while machine is running Next add the butter and process using the On button until smooth Add any liquid ingredients last while the processor is running and process just long enough to blend Process ingredients for spreads and dips the same way They should be at room temperature and cut into 1 inch 2 5 cm cubes or added by tablespoonfuls 15ml To make mayonnaise You can make foolproof homemade mayonnaise with your Prep 11 Plus The work bowl and metal blade must be clean and dry Use the metal blade to process eggs for safe food proce dures we recommend using 10 pasteurized liquid eggs salt vinegar or lemon juice dry mustard and two table spoons 30ml of the oil until smooth at least 30 seconds With the machine running pour 1 4 cup 75ml of the oil into the small pusher After it dribbles through the pinhole in the bottom remove the small pusher and very slowly add the remaining oil while the machine runs Process until all the oil has been added and the mixture is totally emulsified Remove from the processor cover and keep chilled until ready to use Homemade mayon naise will keep in the refriger ator for 3 to 4 days For a one egg batch of basic mayonnaise use 1 4 cup 75ml of liquid pasteurized eggs 2 tablespoons 30ml vinegar or lemon juice 1 tea spoon 5ml dry mustard 1 2 teaspoon 2ml kosher salt and
50. eed tube for desired results Practicing slicing and shredding Removing sliced or shredded foods Slicing and shredding techniques Small round fruits and vegetables Long fruits and vegetables Page 13 Small amounts of food Page 13 French cut green beans Page 13 Matchsticks or julienne strips Page 13 Slicing cooked meat and poultry Page 14 Slicing frankfurters and other sausages Page 14 Slicing and shredding cheese Page 14 Kneading yeast dough with dough blade Page 15 Machine capacity Page 15 Using the right blade Page 15 Measuring the flour Page 15 Proofing the yeast Page 15 Processing dry ingredients Page 15 Adding liquids Page 15 Typical bread dough Page 15 Kneading bread dough Page 16 Kneading sweet dough Page 16 RISING ives a2 23 Hee adhe Page 16 Shaping finishing and baking Page 16 Making consecutive batches Page 16 Problems and solutions when making dough Page 16 Typical sweet dough Page 17 Cleaning and storing Page 18 For your safety Page 18 Technical data Page 19 Warranty 0 c eee ee eee Page 19 Carefully read all instructions before using this appliance IMPORTANT SAFEGUARDS Always follow
51. eed tube opening Do not pour liquid directly onto bottom of bowl Follow the recipe carefully It is important to add enough liquid to make the dough soft enough to knead Kneading dough that is too stiff can strain the machine All liquid except that used to activate yeast should be cold to minimize the possibility of overheating the dough You must never knead a yeast dough to a temperature higher than 100 F 37 C Doing so will slow or even prevent the action of the yeast Kneading bread dough Do not try to use the machine to knead dough that is too stiff to knead comfortably by hand Doing so can strain the machine After the dough starts to clean the inside of the work bowl completely and forms a ball process it for 60 seconds to knead it Stop the machine and test the dough to be sure it s proper ly kneaded Typical bread dough should have a soft pliable texture and it should feel slightly sticky Stretch the dough with your hands to test it If it feels hard lumpy or uneven continue processing until it feels uniformly soft and pliable Make sure that the blade is firmly pressed back into place after removing the dough to test it Kneading sweet dough Process dough for at least 30 seconds after all the ingredients are incorporated It will not clean the inside of the work bowl If necessary scrape the bowl and process for 5 more seconds Rising Put the dough in a large light
52. eparation 10 minutes plus 30 minutes resting time 1 large clove garlic 1 2 teaspoon 2ml freshly ground black 1 4 cup 75ml fresh Italian parsley leaves pepper washed and dried 2 teaspoons 10ml Dijon style mustard 1 tablespoon 15ml dried basil 6 tablespoons 90ml balsamic vinegar 1 teaspoon 5ml dried oregano 2 3 cup 165ml extra virgin olive oil 1 2 teaspoon 2ml kosher or sea salt Insert the metal blade With the machine running drop the garlic down the small feed tube process 5 seconds to chop Add the fresh parsley dried basil and oregano salt pepper mus tard and vinegar process 10 seconds to blend With the machine running add the olive oil one third cup 55ml at a time through the hole in the small feed tube pusher Process 1 minute longer until totally emulsified Adjust seasonings to taste Allow the dressing to rest for 30 minutes before using to allow the flavours to blend Refrigerate unused portions bring to room temperature 30 minutes before using and reprocess to emulsify using the metal blade if necessary Variation For an Herbed Vinaigrette use red or white wine vinegar Nutritional analysis per tablespoon 15ml Calories 81 95 from fat carbo 1g pro 1g fat 8g sat fat 1g chol Omg sod 67mg fiber Og 43 Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria This recipe uses a procedure suggested by cook
53. er serving Calories 179 6 from fat carbo 37g pro 5g fat 1g sat fat 1g chol Omg sod 385mg fiber Og 33 Olive and Rosemary Country Loaf Adapted from Charles van Over The Best Bread Ever Great Home Made Bread Using Your Food Processor Broadway Books 1997 Salty olives such as kalamata should be rinsed to remove some of their brine oil cured olives will produce a more mellow flavour Olive lovers may add an additional quarter cup 75ml of olives Makes one loaf Preparation 30 minutes plus 3 to 3 1 2 hours rising time 30 minutes baking time and 1 hour or longer for cooling 10 ounces 283g unbleached bread flour 1 1 4 cups 300ml water 10 ounces 210g 2 1 4 to 2 3 4 cups 550 675ml 1 2 cup 125ml pitted and coarsely 5 ounces 140g whole wheat flour chopped imported black olives 1 cup 250ml 1 tablespoon 15ml chopped fresh rosemary 1 ounce 30g rye flour 1 4 cup 50ml Whole rosemary sprigs for garnish 2 teaspoons 10ml fine sea salt cut into 1 inch 2 5cm lengths 1 teaspoon 5ml instant yeast Cornmeal for the peel or baking sheet 1 teaspoon 5ml extra virgin olive oil Flour for dusting Insert the dough blade Combine the flour salt yeast and olive oil in the work bowl Test the tem perature of the flour mixture using an instant read thermometer Adjust the water temperature so that the individual temperatures of the flour and water when combined equal 145 F 62 C i e if the flo
54. es Clean the work surface and wash hands thoroughly Using a pasta cooking pot with insert cook the pasta al dente in lightly salted water according to package instructions Drain the pasta and set aside keep the water simmering Insert the metal blade With the machine running drop the cheese cubes through the small feed tube and process until finely chopped about 30 seconds Remove and reserve Add the garlic and ginger process until finely chopped about 5 seconds Remove and reserve Insert the slicing disc Use medium pressure to slice the red and yellow peppers Place the carrots hori zontally in the large feed tube Use medium pressure to slice Remove and reserve Using a vegetable peeler peel the broccoli stems then trim to fit the small feed tube Use medium pressure to slice Remove and reserve Remove the chicken from the freezer place in the large feed tube cut side down Use medium pressure to slice Toss with 1 1 2 tablespoons 25ml of the sesame oil and set aside on a plate separate from the vegetables Clean the work surface thoroughly and wash hands with hot soapy water Combine the cornstarch and chicken stock in a small bowl set aside Heat a large nonstick stir fry pan over high heat When hot enough to make water droplets dance add the chicken and stir fry until opaque about 2 minutes Remove to a clean plate and reserve Add the remaining sesame oil to the pan When hot add the garlic and ginger stir fry 10 secon
55. except when the bowl is properly locked in place and the processor is in use Store blades and discs as you would sharp knives out of reach of children 5 Be sure cover and feed tube are securely locked in place before operating food processor 6 Never try to override or tamper with cover interlock mechanism Cleaning To protect against risk of electrical shock do not put base in water or other liquid General 1 Close supervision is necessary when any appliance is used by or near children 2 Do not operate this or any other motor driven appliance while under the influence of alcohol or other substances that affect your reaction time or perception 3 This food processor is UL listed for household use Use it only for food preparation as described in the accompanying recipe and instruction book 4 The use of attachments not recommended or sold by Cuisinart may cause fire electrical shock or personal injury or damage to your food processor 5 To avoid possible malfunction of work bowl switch never store processor with pusher assembly in locked position 6 Maximum rating of 5 2 amperes is based on attachment that draws greatest current Other recommended attachments may draw significantly less current NOTICE This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not
56. fed peppers or smooth mousses To chop nuts Chop no more than the recommended amount at one time Press and release the Pulse button and check frequently to avoid nuts clumping together in a nut butter When a recipe calls for flour or sugar add some to the nuts before you chop about 1 2 cup 125ml for each cup 250ml 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 The optional fine shredding disc is particularly good To make peanut butter and other nut butters Process up to the recommended amount of nuts Using the On button let the machine run continuously After 2 or 3 minutes the ground nuts will form a ball that will gradually smooth out Scrape the sides of the bowl and continue process ing until drops of oil are visi ble Taste for consistency The longer you process the softer the butter For chunk style add a handful of nuts just after the ball of nut but ter begins to smooth out To make cashew butter add a little bland vegetable oil Processor nut butters contain no preservatives Store in refrigerator to keep from separating To make flavoured butters spreads and dips Cut room temperature butter into tablespoon 15ml size pieces Finely chop flavouring ingredients first such as anchovies cheese herbs etc Be sure work bowl is clean and dry Add small hard ingr
57. g the last egg Do not overprocess Carefully pour the cream cheese mixture into the prepared pan Place in a roasting pan and set on the rack of the oven Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan This is called a bain marie or water bath Bake the cheesecake in the preheated oven for 70 minutes The cheesecake will still look jiggly in the center Do not worry Remove the cheesecake from the bain marie remove the foil and place on a rack Cool completely on a rack then cover and refrigerate for at least 8 hours The cheesecake is best made a day ahead If desired garnish with fresh fruit Double Chocolate Variation Before making the cheesecake chop 7 ounces 200g of good quality bittersweet or semisweet chocolate that has been broken up and using the metal blade and the pulse pulse 20 to 30 times until roughly chopped and the chunks are not bigger than 1 2 inch 1 25cm Melt 4 ounces 115g of the chopped chocolate in a double boiler set over barely simmering water reserve the rest Prepare the cheesecake batter and pour 2 2 3 cups 650ml into a bowl Cover and refrigerate Add the melted chocolate to the batter in the work bowl and process just to incorporate Pour into the prepared pan and freeze until just firm 2 to 3 hours Stir the remaining chocolate chunks into the reserved batter Pour over the frozen chocolate layer Bake as instructed but increase the bak ing
58. hang Lift carefully using a dough scraper to help lift the pastry Loosely fold the dough 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 If any tears in the crust occur mend them by brushing lightly with water and pinching together or patching with a scrap of rolled dough Trim evenly leaving a 1 2 inch 1 25cm overhang Refrigerate until ready to use Insert the slicing disc Arrange the pear quarters in the large feed tube and slice Repeat until all the pears are sliced Transfer to a bowl and toss gently with the juice of 1 2 lemon Reserve Arrange the apple quarters in the feed tube Use medium pressure to slice Transfer to a bowl and toss with the juice of 1 2 lemon Insert the metal blade Process the remaining lemon juice maple syrup and vanilla to combine Layer half of the apples in the prepared piecrust Sprinkle with 1 tablespoon 15ml of the flour and 3 tablespoons 45ml of the dried cranberries Top this with a layer of the pears sprinkled with 1 tablespoon 15ml of the flour and 3 tablespoons 45ml of the dried cranberries Repeat both lay ers Drizzle the maple syrup mixture evenly over the top of the fruit Roll out the remaining dough about 1 8 inch 0 3cm thick and about 2 inches 5cm larger than the diameter of the top of the pie plate Brush
59. he Dough button are the same for both types of dough Machine capacity Recommended maximum amount of flour is 6 cups 1 5L of all purpose flour or 3 1 2 cups 875ml of whole grain flour If a bread dough calls for more than the rec ommended amounts of flour mix and knead it in equal batches Do the same for sweet doughs that call for more than 3 1 2 cups 875ml of flour Using the right blade Use the metal dough blade when the recipe calls for more than 3 1 2 cups 17 1 2 ounces 875 ml of flour Use the metal chopping blade when a recipe calls for less than 3 1 2 cups 875 ml of flour Because the metal dough blade does not extend to the outside rim of the work bowl it cannot pick up all the flour when small amounts are processed Measuring the flour It s best to weigh it If you don t have a scale or the recipe does not specify weight measure by the stir scoop and sweep method Use a standard graduated dry measure not a liquid measuring cup With a spoon or fork stir the flour in its container Do not measure flour directly out of the bag it is too packed to get an accurate measure With the dry measure scoop up the flour so it overflows With a spatula or knife sweep excess flour back into the container so the top of the measure is level Do not pack flour into the dry measure Proofing the yeast The expiration date is marked on the package To be sure your y
60. hem in the feed tube cut side down and slice them against the grain using firm pressure on the pusher Or lay them flat in the feed tube as many as will fit and slice with the grain using firm pressure Frankfurters salami and other sausages If the sausage is soft freeze it until hard to the touch but easily pierced with the tip of a sharp knife Hard sausages need not be frozen Use the small feed tube if the sausage is thin enough to fit Otherwise cut the sausage into pieces to fill the large feed tube completely Stand the pieces vertically packing them tightly so they cannot SLICING AND SHREDDING CHEESE TYPE OF CHEESE Soft Brie Camembert Mozzarella chilled 15 20 min in freezer Ricotta Cottage Cream Semi Soft Blue Fontina Liederkranz Bel Paese Semi Hard Cheddar Monterey Jack Longhorn Swiss Jarlsberg Edam Gouda Provolone Hard Parmesan Romano Pecorino Sapsago Asiago tilt sideways Firm cheese like Swiss and Cheddar Cut the cheese into pieces to fit the feed tube Put it in the freezer until 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 IMPORTANT You can successfully shred most cheeses except soft ones The exception is mozzarella which shreds well if thoroughly chilled Hard cheeses like Parmesan shred well only at room temperature Therefore on
61. hocolate do not stir or the chocolate will seize With the machine run ning pour the melted chocolate down the feed tube and process until smooth This will make enough frosting to frost the layers and sides of the carrot cake For ease use an offset spatula to frost the cake Refrigerate before serving Nutritional analysis per serving Calories 610 48 from fat carbo 71g pro 12g fat 34g sat fat 7g chol 70mg sod 448mg fiber 3g 52 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11 inch 22 to 28cm regular or deep dish pie or tart Leftover pastry may be rolled out and cut into shapes to garnish the pie or brushed with milk sprinkled with sugar or cinnamon and sugar and baked until lightly browned Preparation 10 minutes plus 30 minutes resting time For a one crust pie 8 tablespoons 120ml unsalted butter 1 1 2 cups 375ml all purpose flour ae 1 25cm pieces well 1 4 teaspoon 1ml salt pon 2 tablespoons 30ml shortening 1 8 teaspoon 0 5ml baking powder Crisco cut in 1 2 inch 1 25cm pieces well chilled 2 to 4 tablespoons 30 60ml ice water For a two crust pie 16 tablespoons 240ml unsalted butter 3 cups 750ml all purpose flour ty 2 inch 1 25cm pieces well 1 2 teaspoon 2ml salt poole 2 tablespoons 30ml shortening 1 4 teaspoon 1ml baking powder Crisco cut in 1 2 inch 1 25cm pieces well chilled 5 to8 tablespoons 75 to 120ml ice water In
62. hredding disc processes most firm and hard cheeses into long attractive shreds lt also shreds vegetables like potatoes carrots and zucchini and processes nuts and chocolate to a grated texture The detachable stem fits both discs making disc storage compact ina limited space The pusher assembly has two parts 1 Asmall removable clear pusher that fits into a small center located feed tube This tube is for narrow food like carrots for adding liquid and for continu ous feeding of small food like garlic 2 Alarge pusher that fits into the Cuisinart Supreme feed tube opening and moves freely within it 3 Upon contact the large pusher meets an activating rod in the center of the work bowl handle permitting the motor to start ASSEMBLY INSTRUCTIONS Blade Operation 1 Plug in the housing base and place the work bowl on top with the work bowl handle just to the left of center Turn the work bowl counterclock wise to lock it onto the housing base 2 CAREFULLY lift and place the chosen blade over the work bowl center hub Line up the markings on the blade hub with the motor shaft It should fit snugly and rest on the bottom of the work bowl 3 Add desired ingredients to work bowl 4 Place work bowl cover onto work bowl with the handle area just to the left of center Turn counterclockwise to lock onto work bowl 5 Align pusher assembly and activating rod with the feed
63. l liquid measure dissolve yeast and sugar in warm water Let sit until foamy about 5 minutes Insert dough blade Process flour butter and salt on dough speed until combined about 10 15 seconds Combine yeast mixture and cold water With machine running on dough speed add liquid through small feed tube as fast as flour will absorb it Once dough cleans the sides of the work bowl and forms a ball process for 45 seconds to knead dough Place dough in a lightly floured plastic food storage bag and seal the top Allow to sit in a warm place until doubled in size about 1 to 1 1 2 hours Spray two 9 x 5 inch 22 x 12cm loaf pans with vegetable oil cooking spray Place dough on a lightly floured surface and punch down Divide dough in half and roll each half into a 9 x 5 inch 22 x 12cm rectangle Beginning with short end roll up the dough jelly roll fashion Pinch the seam and ends tightly to seal Place in greased loaf pans and cover with plastic wrap coated with vegetable oil cooking spray Let rise until dough is just above the tops of the pans about 45 minutes to 1 hour Preheat oven to 400 F 200 C 15 minutes before baking Bake until tops are browned and loaf sounds hollow when tapped about 30 35 minutes Remove from pans and cool on wire rack Variation To make Classic Cuisinart Wheat Bread substitute 2 1 2 cups 625g whole wheat flour for 2 1 2 cups 625g of the unbleached all purpose flour Nutritional analysis per servi
64. l the slices to be perfect it s best to process one layer at a time Long fruits and vegetables Trim foods like bananas celery and zucchini by cutting them into pieces slightly shorter than the feed tube Cut both ends flat Use a ruler as a guide or the pusher assembly Fill the feed tube with the pieces standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded Small amounts of food Use the small feed tube and the small pusher Remove the small pusher from the pusher assembly Place the pusher assembly onto the feed tube and press the sleeve all the way down Cut the food in lengths slightly shorter than the feed tube If slicing one or two long thin vegetables like carrots push them to the far left If you are slicing a few vegetables that are wide at one end and narrow at the other carrots celery or scallions cut them in half and pack in pairs alternating one wide end up One narrow end up French cut green beans Trim fresh green beans to feed tube widths Blanch them for 60 seconds in boiling salted water Plunge them immediately into cold water to stop the cooking When cold to the touch drain and dry Stack in the feed tube horizontally to about one inch 2 5cm from the top Use the slicing disc apply light pressure to the pusher and press the Pulse button until beans are sliced 3 To make lo
65. lengths including tasty green tops 1 3 cup 75ml 1 tablespoon 15ml rice 1 red bell pepper stemmed seeded vinegar and cut into 1 1 2 x 3 inch 3 x 7cm 3 teaspoons 15ml sugar pieces 2 tablespoons 30ml 1 teaspoon 5ml 1 yellow bell pepper stemmed seeded hoisin sauce and cut into 1 1 2 x 3 inch 3 x 7cm 2 teaspoons 10ml sesame oil pieces Bai En da endi i 8 ounces 225g Napa cabbage washe 2 teaspoons 10ml low sodium tamari or and cut into 3 inch 7cm lengths SOY Sace 6 ounces 170g bok choy washed and 2 1 2 tablespoons 40ml vegetable oil cut into 3 inch 7cm lengths include 4 ounces 115g carrots peeled and leaves if pretty amp tender trimmed to fit the feed tube horizontally 4 ounces 110g snow peas trimmed and strings removed Insert the metal blade Pulse to chop the peanuts about 10 times Remove and reserve With the machine running drop the garlic and ginger down the small feed tube to chop about 5 seconds Scrape the work bowl process 5 seconds longer Add the peanut butter sugar rice vinegar hoisin sauce sesame oil and tamari Process until smooth about 10 seconds Scrape the work bowl With the machine running add the oil in a steady stream through the small feed tube Process until emulsified about 10 to 15 seconds Remove and reserve The dressing may be made up to several days ahead Cover well and refrigerate Allow to sit for 30 minutes at room temperature before using Clean the work
66. line the bottoms with rounds of waxed paper or parch ment paper and spray again Set aside Insert the slicing disc slice half the carrots Steam until tender about 6 to 8 minutes Set aside to cool Insert the shredding disc Shred the remaining carrots remove and reserve Insert the metal blade Pulse the flour baking powder baking soda salt cinnamon ginger and nutmeg to quick sift Remove and reserve Process the steamed carrots until pur ed 10 to 15 seconds Add the brown sugar and oil process until smooth 10 seconds Add the eggs one at a time processing 10 seconds after each addition Add the vanilla Add the flour mixture pulse to incorporate about 10 times Add the pecans pulse to incorporate 5 times Add the raisins pineapple and coconut pulse to incorporate 10 times Divide the batter evenly between the two prepared pans Bake in the preheated oven for 55 to 60 minutes until a cake tester comes out clean when inserted in the center Cool in the pans for 10 minutes then invert onto a wire cooling rack and remove the waxed or parchment paper Cool completely before frosting This cake is actually better when made a day ahead The layers may also be well wrapped and frozen Frost with the White Chocolate Cream Cheese Frosting and garnish with toasted nuts White Chocolate Cream Cheese Frosting Insert the metal blade Process the cream cheese until smooth In a double boiler over hot water carefully melt the white c
67. lp the mixture hold together Lightly butter a 13 x 9 x 2 inch 33 x 22 x 5cm baking dish Cut a sheet of waxed paper or parchment 15 inches 37 5cm long lightly butter the paper Lay the sole fillets on the work surface skin side up Divide the stuffing mixture into 8 equal portions Loosely pack each portion and place one portion in the center of each fillet Fold the two long ends of the fillet up over the filling and overlap turn over Tie the cut ends of 2 chives together using a double knot Slip the knotted portion under the stuffed and rolled sole bring the 2 ends together over the top and tie Place in prepared baking dish Repeat with the remaining sole and stuffing The dish may be done ahead to this point 8 hours ahead covered with plastic wrap and refrigerated If refrigerated let sit at room temperature for 15 minutes before continuing Preheat the oven to 400 F 205 Add the wine to the baking dish cover with the buttered paper butter side down and bake for 20 min utes After 16 minutes lay one of the reserved butterflied shrimp cut side down on each sole bundle Recover and continue to bake Transfer the sole to a warmed serving platter and cover loosely Strain the cooking liquid into a 2 quart 2L Windsor pan and reduce by half over high heat Add the heavy cream and reduce by half again To serve nap the sauce over and around the sole then sprinkle with the reserved chopped chives Nutritional analysis per
68. ly attempt to slice or shred mozzarella when well chilled and Parmesan when at room temperature CHOP SHRED SLICE yes no no yes no no yes yes no chill chill chill yes yes yes chill chill chill chill chill chill chill chill chill chill yes yes no room temp 14 Otherwise you may damage the slicing disc or the food processor itself TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP METAL DOUGH BLADE The Prep 11 Plus Food Processor is designed to 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 Typical bread dough is made with a flour mix that contains at least 50 white flour It is uniformly soft pliable and slightly sticky when properly kneaded It always cleans the inside of the work bowl complete ly when properly kneaded Typical sweet dough contains a higher propor tion of sugar butter and or eggs than typical bread dough It is rich and sticky and it does not clean the inside of the work bowl It requires less kneading after the ingredients are mixed Although 30 seconds are usually sufficient 60 to 90 seconds give better results if the machine does not slow 15 down Except for kneading described below the processing procedures and use of t
69. ly floured plastic bag Squeeze out all the air and close the end with a wire twist allowing space for the dough to rise Or put the ball of dough in a large bowl coated with soft butter or veg etable oil Roll the dough around to coat its entire surface Cover it with a damp towel or a piece of oiled plastic wrap Let it rise in a warm draft free place about 80 F 26 C The rising time is usually about 1 1 2 hours but will vary from 45 minutes to several hours depending on the type of flour and the humidity of the air To test if the dough has risen enough stick a finger in it An indentation should remain If it doesn t let the dough rise more and test again When it has risen enough punch the dough down Shaping finishing and baking If you shape the dough in loaf pans fill pans only half full Let rise until dough is just slightly above the top of the pan If shaping free form loaves let them rise on an oiled baking sheet until at least doubled in bulk Making consecutive batches You can make several batches of bread dough in a row The motor in the Prep 11 Plus Food Processor is extremely efficient TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS IF DOUGH BLADE DOESN T INCORPORATE INGREDIENTS Always start processor before adding liquid Add liquid in a slow steady stream only as fast as dry ingredients absorb it If you hear liquid sloshing stop adding it but do not
70. m pieces 6 large baking potatoes about 8 ounces 3 4 Cup 185ml evaporated skim milk 225g each washed dried pierced 3 tablespoons 45ml unsalted butter with a knife cut into 1 inch 2 5cm pieces 3 ounces 85g Parmesan cheese 1 4 teaspoon 1ml ground white pepper cut into 1 inch 2 5cm pieces 1 4 teaspoon 1ml salt Preheat oven to 400 F 205 C Place garlic cloves in a small ovenproof ramekin and drizzle with olive oil Cover with aluminum foil Lightly brush potatoes with olive oil Place garlic and potatoes in preheated oven roast garlic for 30 40 minutes and bake potatoes until fork ten der about 1 hour When potatoes are cool enough to handle cut off part of top and scoop out flesh leaving a 1 4 0 6cm thick shell Reserve flesh and skins Insert metal blade With machine running drop cheese through small feed tube and process until finely grated about 30 seconds remove and reserve Place scallions in work bowl and process until finely chopped about 5 10 seconds Scrape work bowl Add milk butter reserved cheese reserved garlic pepper and salt Process until combined about 12 seconds Add potato flesh pulse in very short quick pulses until just combined about 10 12 times Scrape bowl and pulse in very short quick pulses about 10 more times Generously fill skins with potato garlic mixture Potatoes may be made ahead to this point and refrigerated until ready to bake Preheat oven to 350 F 175 C
71. ne quarter 0 7L of the basil chiffonade then sprinkle evenly with one half of the shredded mozzarella Carefully slide the pizza onto the stone position the peel over the back edge of the stone and use a rocking motion to shake and slide the pizza off the peel onto the stone or place the pan into the hot oven Bake the pizza for 5 minutes then rotate it front to back for even baking Bake for another 3 to 6 minutes until the pizza is bubbly and the edges of the dough are golden brown puffed and crispy Remove from the oven sprinkle with the remaining fresh basil chiffonade and let rest on a rack for 2 to 3 minutes before slicing Nutritional analysis per serving Calories 313 from fat 28 pro 12g carbo 44g fat 9g sat fat 4g chol 22mg sod 727mg fiber 2g 40 Sauces 8 Dressings Simple Tomato Sauce A simple marinara sauce for pasta or when reduced a tasty topping for homemade pizzas Makes 3 cups 750ml tomato sauce for pasta 1 3 4 cups 440ml tomato sauce for pizza Preparation 5 10 minutes plus 1 hour cooking and cooling time add an additional 40 50 minutes to make the reduced pizza sauce 1 small onion 4 ounces 110g cut in 3 tablespoons 45ml dry white 1 inch 2 5cm pieces wine or vermouth 4 cloves garlic peeled 1 2 teaspoon 2ml kosher salt 3 4 teaspoon 4ml dried oregano 1 4 teaspoon 1ml freshly ground black pepper 1 teaspoon 5ml extra virgin olive oil 1 can 28 ounce 828g
72. ng Calories 151 18 from fat carbo 27g pro 4g fat 3g sat fat 2g chol 7mg sod 260mg fiber 3g 32 Pizza Dough Once you see how simple Cuisinart pizzas are to make you will never order one to be delivered again Makes 1 pound 500g dough two 12 inch 30cm or four 8 inch 20cm crusts 6 servings Preparation 5 10 minutes plus 55 minutes rising and resting 5 minutes assembly and 10 minutes baking 1 1 2 teaspoons 7ml active dry yeast 2 1 3 cups 590ml unbleached all 1 2 teaspoon 2ml sugar purpose flour 1 cup 250ml warm water 105 115 F 1 teaspoon 5ml kosher salt 40 46 C 1 1 2 teaspoons 7ml extra virgin olive oil In a 2 cup 500ml liquid measure dissolve yeast and sugar in warm water Let stand until foamy about 3 5 minutes Insert dough blade in work bowl and add flour salt and 1 tea spoon 5ml olive oil With machine running on dough speed pour liquid through small feed tube as fast as flour will absorb it Process until dough cleans sides of work bowl and forms a ball Then process for 30 seconds to knead dough Dough may be slightly sticky Coat dough evenly with 1 2 tea spooon 2ml olive oil transfer to a plastic food storage bag and seal the top Let rise in a warm place for about 45 minutes While dough is rising prepare any pizza toppings Place dough on a lightly floured surface and punch down Roll into desired crust sizes Follow pizza recipe Nutritional analysis p
73. ng horizontal slices of raw zucchini or carrots use the same procedure Matchsticks or julienne strips Process the food twice double slice it Insert large fruits or vegetables potatoes turnips zucchini apples in the feed tube horizontally Apply pressure to the pusher while pressing the Pulse button until the food is sliced You will get long slices Remove the slices from the work bowl and reassemble Reinsert them in the feed tube wedging them in tightly Slice them again You will obtain long julienne strips With the optional square julienne disc you can make square julienne strips in one operation SLICING MEAT AND POULTRY Cooked meat and poultry The food must be very cold If possible use a piece of food just large enough to fit in the feed tube To make julienne strips of ham bologna or luncheon meat stack slices then roll or fold them double and stand 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 Uncooked meat and poultry Cut the food into pieces to fit the feed tube Boneless skinned chicken breasts will usually fit when cut in half crosswise Wrap the pieces in plastic wrap and put them in the freezer They are ready to slice when they are easily pierced with the tip of a sharp knife although semi frozen and hard to the touch Remove plastic wrap Stand t
74. o avoid overprocessing Use the spatula to scrape down the sides of the work bowl if necessary To pur e fruits and cooked vegetables First cut the food into 1 inch 2 5 cm pieces You get a smoother pur e faster when all pieces are about equal in size Put no more than the recommended amount of food in the work bowl see table inside front cover Lock the cover in place Pulse to chop coarsely then press the On button and process continuously until food is pur ed NOTE Cooked potatoes are an exception to this procedure They develop a gluey texture when processed with the metal blade When making soup you will want to pur e vegetables that have been cooked in liquid Don t add the liquid to the work bowl just the cooked vegetables remove vegetables with a slotted spoon They will pur e faster and smoother without liquid Then add just enough liquid to make the pur e pourable return to the soup liquid and stir to combine To dislodge food Occasionally a piece of food may become wedged between the blade and the work bowl If this happens unplug the machine remove the cover lift the blade out carefully and remove the wedged piece Empty the bowl reinsert the blade and lock the cover into place then insert the pusher Press the On button and drop the food pieces through the small feed tube opening while the machine is running After adding a cupful 250ml this way a
75. of the blade from the bottom of the work bowl to hold the blade in place while emptying the batter Tip After emptying cake batter or pur ed soup from the work bowl replace the bowl on the motor base and Pulse once Centrifugal force will spin the batter off the blade onto the sides of the work bowl Remove the blade and use the spatula to scrape any remaining batter from the bowl PREPARING FOOD FOR SLICING AND SHREDDING For disc assembly instructions refer to Assembly Instructions Round fruits and vegetables Before processing onions apples and other large round fruits and vegeta bles cut the bottom ends flat to make the food lie stable on the disc Place the food in the feed tube flat side down as far left as possible to prevent it from tilting when being processed Choose fruits that are firm and not too ripe Remove large hard pits and seeds from fruits before processing Seeds from citrus fruits need not be removed Remove the rind before slicing or shredding if desired Whole peppers are an exception Remove the stem and cut the stem end flat Remove the core and scoop out the seeds Leave the end opposite the stem whole to keep the structure stiff This ensures round even slices Large fruits like pineapple Cut the ends flat cut in half and either core or remove the seeds If necessary cut the halves into smaller pieces to fit the feed tube Cabbage and ice
76. olate heaven Makes 36 cookies Preparation 15 20 minutes plus 20 25 minutes baking and cooling 5 ounces 140g milk chocolate chilled 1 4 teaspoon 1ml salt broken into 1 inch 2 5cm pieces 1 large egg 5 ounces 140g white chocolate chilled broken into 1 inch 2 5cm 1 2 ay 125ml firmly packed light brown f gar nee 1 2 cup 125ml sugar 1 1 3 cups 333ml less 1 tablespoon p 9 FOE 15ml all purpose unbleached flour 2 tablespoons 30ml 2 milk 1 2 cup 125ml pecan halves shells 6 tablespoons 90ml unsalted butter 1 2 teaspoon 2ml baking soda 1 tablespoon 15ml vanilla extract Preheat oven to 375 F 190 C Insert metal blade and add chocolates Use quick pulses to coarsely chop about 10 12 times Remove and reserve Add flour pecans soda and salt process to combine about 5 seconds Remove and reserve Process eggs sugars and milk for 1 minute Scrape work bowl Add butter and vanilla process for 1 minute Scrape work bowl Add reserved chocolate and dry ingredients Pulse until combined about 5 times Drop by rounded tablespoons 15ml about 1 inch 2 5cm apart onto ungreased baking sheets Bake until golden brown about 10 12 minutes Allow to cool on baking sheet for 10 minutes then transfer to a wire rack to finish cooling Nutritional analysis per cookie Calories 101 53 from fat carbo 10g pro 1g fat 6g sat fat 1g chol 12mg sod 38mg fiber Og 50 Basic Cheesecake Cr
77. owly Scrape the work bowl With the machine running add the vegetable oil through the hole in the small pusher one quarter cup 75ml at a time and allow the oil to drip through the hole slowly into the emulsion The mayonnaise will thicken as the oil is added Taste and adjust seasonings as necessary Remove to a container cover and keep refrigerated Keeps 3 to 4 days refrigerated Nutritional analysis per tablespoon 15ml Calories 108 98 from fat carbo Og pro Og fat 12g sat fat 1g chol 15mg sod 70mg fiber Oy 44 Tzatziki Sauce Low in fat yet full of flavour this sauce is great as a sandwich spread or as a dipping sauce for crudit s Makes 3 cups 750ml 48 tablespoons 720ml Preparation 10 minutes plus 12 hours or overnight to drain yogurt 30 minutes resting time 3 cups 750ml nonfat plain yogurt 1 1 4 teaspoons 6ml kosher salt drained overnight to yield 1 1 2 cups 4 3 cup 85ml fresh flat parsley leaves ee 1 3 85ml fresh mint 2 cucumbers 7 inches 18cm in Cup Ser ther mined es length peeled halved seeded and 1 1 2 tablespoons 25ml fresh oregano cut into 1 inch 2 5cm pieces set leaves or 3 4 tablespoon 12ml dried over a strainer to drain for 30 minutes 2 teaspoons 10ml fresh marjoram 4 cloves garlic leaves or 1 teaspoon 5ml dried Insert the metal blade With the machine running drop the garlic down the small feed tube process 5 seconds to chop Add the kosher s
78. r third of preheated oven for 20 minutes Lower temperature to 350 F 175 C and bake until loaf is browned and sounds hollow when tapped about 10 minutes Cool on wire rack Nutritional analysis per serving Calories 174 31 from fat carbo 26g pro 4g fat 6g sat fat 3g chol 37mg sod 267mg fiber 1g 30 Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups Makes 15 servings one 2 pound 900g loaf Preparation 10 15 minutes plus 2 1 4 hours rising 40 minutes baking and 1 hour or longer cooling 1 package active dry yeast 3 tablespoons 45ml unsalted butter 1 teaspoon 5ml sugar in 1 inch 2 5cm pieces 1 2 cup 125ml warm water 105 115 F 1 1 2 teaspoons 7ml salt 40 46 C 1 cup 250ml fat free milk 4 ounces 110g extra sharp cheddar Vegetable oil cooking spray cheese 4 1 2 cups 950ml unbleached all purpose flour In a 2 cup 500ml liquid measure dissolve yeast and sugar in warm water Let stand until foamy about 5 minutes Insert medium shredding disc and shred cheese Leave in work bowl Remove shredding disc and insert dough blade Add flour butter and salt process to combine about 20 seconds Add milk to yeast mixture With machine running on dough speed pour milk mixture through small feed tube as fast as the flour will absorb it and process until dough cleans the sides of the work bowl Then process for 45 seconds to kn
79. re The dough will double in volume Brush a 8x4 inch 20 x 10cm loaf pan with vegetable oil Turn the dough onto a generously floured work surface Use your fingertips to lightly pat the dough into a rectangle about 10 inches 25cm long and 2 inches 5cm thick Roll the dough into a log Tuck in the ends and place the dough in the pan seam side down Lightly dust the dough with flour and loosely cover with plastic wrap or a kitchen towel Let the dough rise for about 1 to 1 1 2 hours at room temperature Arrange the oven rack on the second shelf from the bottom of the oven place a baking stone on the rack Preheat the oven to 475 F 245 C Dust the proofed loaf with flour Make a 1 4 inch 0 6cm slash down the center of the loaf with a serrated knife Slide the loaf pan into the oven onto the baking stone Turn the heat down to 425 F 220 C Bake the bread for 20 minutes then rotate the pan in the oven for even baking and bake another 15 to 20 minutes until the crust is deep brown Take the loaf out of the pan and place directly on the baking stone bake for another 5 10 minutes The loaf is ready when it sounds hol low when tapped on the bottom and the internal temperature is 205 to 210 F 95 to 98 C when tested with an instant read thermometer Remove from the oven and place on a wire rack to cool before slicing or storing Store under a towel or in a paper bag at room temperature The Multi Grain Sandwich Loaf will stay fresh
80. red texture For seasoned crumbs chop parsley or other fresh herbs with the crumbs For buttered crumbs process until the dry crumbs are of the desired texture then dribble melted butter through the small feed tube opening while the machine is running For crumb crusts process crackers or cookies as described above Add sugar spices and butter and cut into pieces as specified by your recipe Process until well combined To make pastry Combine unbleached all purpose flour salt and pieces of very cold butter in the work bowl Process to the consistency of cornmeal Sprinkle evenly with the minimum amount of cold liquid in the recipe Pulse 5 or 6 times The dough should begin to hold together when pressed If it is still dry and crumbly add more water 1 teaspoon 5ml at a time until the dough holds together easily Do not let the dough form a ball in the processor or it will be overworked and tough Form into a round disc one inch 2 5cm thick and wrap in plastic wrap Refrigerate for 1 hour before using or double wrap and freeze for later use To make quick breads and cakes that use baking powder and or soda The most important rule for success is not to overmix after adding the flour The ingredients for these soft doughs should be cold If the recipe calls for chopped ingredients like lemon peel or nuts chop them first while the work bowl is clean and dry then set aside until ne
81. rumb mixture pulse about 10 to 12 times to incorporate The stuffing may be made up to 2 days ahead Rinse but do not soak the mushrooms dry thoroughly Remove the stems The stems may be chopped finely using the metal blade and pulse then saut ed in a tablespoon 15ml of unsalted butter This mixture may be frozen then used in soups stews savoury dressings or pilafs Preheat oven to 425 F 220 C Stuff each mushroom with a scant tablespoon 15ml of the spinach mixture Arrange in a shallow baking dish that has been lightly coated with olive oil do not crowd The mushrooms may be stuffed up to 8 hours ahead If making ahead cover and refrigerate Bake the mushrooms in the preheated oven for 20 to 25 minutes Allow to rest for 5 minutes before serving Nutritional analysis per serving Calories 47 57 from fat carbo 3g pro 2g fat 3g sat fat 1g chol 6mg sod 97mg fiber 2g 24 Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat This Cuisinart soup uses half 8 half and rice to make it rich and creamy Makes eight 7 ounce 200g servings Preparation 40 to 45 minutes 12 ounces 340g Cremini mushrooms 2 teaspoons 10ml curry powder stems removed and reserved 2 tablespoons 30ml white rice 1 1 2 tablespoons 25ml extra virgin olive oil 3 cups 750ml low salt nonfat chicken 1 medium onion about 6 ounces 170g or vegetable stock cut
82. s or plastic container 2 quart 2L with graduated markings Mark the level of your beginning starter with a piece of tape and watch the gas bubbles develop as the yeast activates Once the starter has devel oped store it in the refrigerator until you are ready to use it The starter must be fed once a week to keep it alive Always feed a starter 4 to 8 hours prior to using it To feed the starter remove it from the refrigerator stir in 1 cup 250ml of flour and 1 2 cup 125ml of water The consistency should be like light pancake batter After feeding leave the starter out at room temperature before using or refrigerating it SAF yeast is highly recommended for this and the other Artisan Bread recipes The starter process takes 42 to 56 hours before it is ready to use 12 ounces 340g unbleached flour 2 cups 500ml water 16 ounces 500g 2 ounces 56g whole wheat flour 1 4 teaspoon 1ml instant yeast In a small bowl combine 1 2 cup 125ml of each flour with 1 cup 250ml of the water and the yeast Stir well to blend the mixture will be sticky and have the texture of wallpaper paste Transfer to a 2 quart 2L container and cover with plastic wrap Mark the level of the starter and the time mixed on the side of the container with masking tape Let sit at room temperature 70 72 F 21 22 C for 18 to 24 hours Uncover the starter it will have almost doubled in bulk Add 3 4 cup 185ml of the all purpose flour and 1 2 cup 125ml
83. sc and shred the mozzarella and fontina Remove the cheese to a bowl toss to combine and reserve Insert the slicing disc Place the tomatoes in the small feed tube one at a time and slice using light pressure Place the sliced tomatoes on a triple thick layer of paper towels to drain When the dough has risen punch down and divide into 2 or 4 equal balls Let rest 10 min utes Roll the dough out to size Place on a baker s peel that has been sprinkled with corn meal Brush the edges with the olive oil Using an offset spatula spread the pizza to 3 4 inch 2cm of the edges with the pesto sauce using 3 tablespoons 45ml on each 14 inch 35cm pizza or 1 1 2 tablespoons 20ml on each 9 inch 22cm pizza Divide the shredded cheeses evenly and sprinkle on the pizzas Top with the drained sliced tomatoes Carefully slide the pizza onto the stone position the peel over the back edge of the stone and use a rocking motion to shake and slide the pizza off the peel onto the stone or place the pan in the hot oven Bake the pizza for 5 minutes then rotate it front to back for even baking Bake for another 3 to 6 minutes until the pizza is bubbly and the edges of the dough are golden brown puffed and crispy Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing Nutritional analysis per serving Calories 367 from fat 35 pro 14g carbo 45g fat 15g sat fat 6g chol 25mg sod 723mg fiber 3g 39 Pizza
84. sert the metal blade Process the flour salt and baking powder to sift 10 seconds Add the well chilled butter and shortening Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea remain visible 15 to 20 pulses Sprinkle half the maxi mum ice water on the flour and butter mixture then pulse 5 or 6 times The dough will be crumbly but should begin to hold together when a small amount is picked up and pressed together Sprinkle on more water a teaspoon 5ml two for the two crust recipe at a time with 2 to 3 quick pulses after each addition adding just enough water for the dough to hold together easily when pressed into a ball Do not allow the dough to form a ball in the processor Add the liquid sparingly so that the dough is not sticky Do not overprocess or the pastry will be tough not tender and flaky Turn the dough out onto a lightly floured surface Press together into a ball then flatten into a disc about 6 inches 15cm in diameter two discs for the two crust recipe Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest The dough will keep refrigerated for up to 3 days or may be frozen double wrapped for up to a month Thaw at room temperature for an hour before using To prebake the pastry bake blind for a single crust filled pie or tart roll out pastry 1 8 inch 3mm thick to fit pan crimp and seal edges Pri
85. serving Calories 444 from fat 39 pro 44g carbo 20g fat 18g sat fat 8g chol 232mg sod 598mg fiber 1g 38 Pizzas Pesto Cheese amp Fresh Tomato Pizza Homemade pesto and fresh ripe tomatoes from the garden make this a great summertime pizza Makes two 12 14 inch 30 35cm pizzas or four 8 9 inch 20 22cm pizzas to serve 6 Preparation 1 hour for the pizza dough Cuisinart recipe p 33 20 minutes plus 12 minutes baking and resting time pizza dough p 33 2 ounces 559 Italian Fontina cheese 12 ounces 340g firm but ripe plum tomatoes 4 tablespoons 60ml pesto 1 2 ounce 15g Reggiano Parmesan cutin 2 teaspoons 10ml extra virgin olive oil 1 2 inch 1 25cm cubes Cornmeal for dusting the peel or pan 3 ounces 85g fresh mozzarella well chilled Prepare the pizza dough and let rise Position the top rack of the oven about 8 inches 20cm from the top If using a baking stone place it on the rack Preheat the oven to 500 F 260 C Bring 6 cups 1 5L of water to a boil in medium saucepan Cut a shallow x in the bottom of each tomato Blanch the tomatoes in the boiling water for 30 seconds then immediately plunge them into a bowl of iced water When cool slip the skins off Slice the stem end off each tomato set aside Insert the metal blade With the machine running drop the Parmesan cheese cubes down the small feed tube process 15 seconds and leave in bowl Insert the shredding di
86. t chicken 3 red bell peppers approximately 1 1 2 or vegetable stock pounds 680g total seeded trimmed 1 teaspoon 5ml kosher or sea salt and cut into 1 inch 2 5cm pieces 1 2 teaspoon 2ml freshly ground pepper 3 ears fresh corn a 340o eaten oun rr tablespoon 15ml extra virgin olive oil a peed Man teastenre 3 5 drops hot sauce to taste Insert the metal blade With the machine running drop the garlic cloves down the small feed tube and process until finely chopped about 5 seconds Scrape the work bowl Add the onions pulse to chop 15 times Remove and reserve Use the pulse to chop the red bell pepper 10 to 15 times Remove and reserve Use a thin bladed knife a boning knife works well to remove the corn from the cobs Reserve the cobs Heat the oil in a 6 quart 6L stockpot over medium heat Add the chopped onions garlic and red bell peppers Allow the vegetables to cook for 2 to 3 minutes do not brown Stir in the corn cobs thyme and rice cook for 2 to 3 minutes longer Add the chicken stock and roasted peppers raise the heat and bring to a boil Reduce heat cover loosely and simmer for 20 minutes Remove the corncobs and discard Strain the solids from the cooking liquid Reserve the cooking liquid Insert the metal blade Process the solids for 4 minutes to pur e stopping the machine two or three times to scrape the work bowl Add the pur e into the reserved cooking liquid and stir to combine Ad
87. tachment is also effective If necessary use a brush The work bowl is made of Lexan plastic which is shatter resistant and heat resistant It should not be placed in a microwave oven as the aperture at the front of the pusher houses the metal rod that activates the motor TIP When preparing a meal make the dishes with the least amount of wet ingredients first For example make the bread first then you don t need to wash the bowl before making the salad In many cases wiping the bowl with a paper towel between recipes is sufficient Chopping certain foods may scratch or cloud the work bowl These foods include ice whole spices coffee beans and oils like wintergreen lf you like to prepare your own spice blends you may want to keep a second bowl just for that purpose The housing base is made of a tough plastic with high impact resistance Its smooth surface will look new for years Keep a sponge handy as you work and wipe spills from the base Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads If the feet leave spots on the counter spray them with a spot remover like Fantastick or K2 R and wipe with a damp sponge If any trace of the spot remains repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder To clean the inside of the detachable stem slide the stem release button
88. te wine peeled cut in 1 2 inch 1 25cm pieces 3 4 6 ounces 170g French bread cut into 1 inch 2 5cm cubes cup 185ml heavy cream Cut along the vein line to within 1 2 inch 1 25cm of the tail to butterfly 6 of the shrimp reserve and refrigerate Lay the remaining shrimp in a single layer on a sheet of plastic wrap on a baking sheet and freeze for 20 minutes Reserve 20 of the longest most flexible chives Cut 16 of the remaining chives into 1 inch 2 5cm lengths refrigerate any remaining chives for another use Insert the metal blade Pulse to chop the 16 chives Remove and reserve Pulse to chop the parsley 10 times leave in work bowl With the machine running drop the ginger down the small feed tube and process 10 seconds to chop Add the green onions pulse to chop 10 times Remove and reserve the parsley ginger and green onion mix ture Process the bread until it becomes medium coarse crumbs 1 minute Remove and reserve Pulse to chop the partially frozen shrimp 20 to 30 times There should be no pieces of shrimp larger than 1 2 an inch 1 25cm Remove and refrigerate In a 3 1 2 quart 3 5L saut pan melt the butter over medium heat Add the parsley ginger and green onion mixture cook until tender about 2 to 3 minutes Stir in the breadcrumbs tamari and pepper toss to combine and cook for 2 minutes longer Transfer to a bowl and let cool completely Stir in the reserved chopped shrimp and just enough water to he
89. these safety precautions when using this appliance Getting Ready 1 Read all instructions 2 Blades are sharp Handle them carefully 3 Always unplug from outlet when not in use before putting on or taking off parts before removing food 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 Do not operate any appliance with damaged cord or plug or after appliance has been dropped or damaged in any way Return appliance to the nearest authorized service facility for examination repair or electrical or mechanical adjustment Operation 1 Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food to prevent the possibility of severe personal injury or damage to food proces sor A plastic scraper may be used but only when the food processor motor is stopped 2 Avoid contact with moving parts Never push food down by hand when slicing or shred ding Always use pusher 3 Make sure motor has completely stopped before removing cover If machine does not stop within 4 seconds after you remove the pusher assembly call 1 800 472 7606 for assistance Do not use the machine 4 Never store any blade or disc on motor shaft To reduce the risk of injury no blade or disc should be placed on the shaft
90. time to 85 minutes Nutritional analysis per serving Basic Calories 278 50 from fat carbo 36g pro 10g fat 21g sat fat 9g chol 66mg sod 467 fiber 1g Chocolate variation Calories 360 50 from fat carbo 36g pro 10g fat 21g sat fat 8g chol 66mg sod 467 fiber 1g 51 Carrot Cake Wonderful as a 2 layer cake but try it as a single layer cake freezing the second layer for another time Makes 12 servings Preparation 20 25 minutes plus 2 hours baking and cooling and 45 to 50 minutes for preparing the frosting assembling and chilling the cake Vegetable oil cooking spray 2 1 2 tablespoons 40ml vanilla 1 1 4 pounds 560g carrots peeled 1 1 4 cups 315ml pecans or walnuts 2 1 2 cups 625ml all purpose flour lightly toasted 1 1 4 teaspoons 6ml baking powder 3 4 cup 75ml golden raisins 3 8 teaspoon 1ml baking soda 1 1 4 cups 315ml well drained pineapple chunks juice packed 1 4 teaspoon 1ml salt 1 1 4 teaspoons 6ml cinnamon La SEND Keon Poco p 1 1 4 pounds 560g lowfat cream cheese 1 teaspoon 5ml ginger 6 ounces 170g white chocolate 1 2 teaspoon 2ml freshly grated nutmeg such as Lindt or Callebaut not imitation 1 1 4 cups 315ml brown sugar white coating 1 3 cup 85ml vegetable oil 16 toasted pecan or walnut halves 3 large eggs Preheat the oven to 350 F 175 C Spray two 9 x 2 inch 22 x 5cm round cake pans 8 cups 2L each with vegetable oil cooking spray
91. tube opening on the work bowl cover and slide the activating rod down to the bottom 6 You are now ready to operate the machine Disc Operation 1 Plug in the housing base and place the work bowl on top with the work bowl handle just to the left of center Turn the work bowl counterclock wise to lock it onto the housing base 2 Choose desired disc and place underside up on tabletop Pick up detachable disc stem and align it with the raised plastic crescent on the disc underside The raised lock indica tor on the left corner of the stem should be to the left of the mounting plate on disc 3 Turn the stem to the right so the locking tabs are covered by the metal supports and a click locks the stem in place With the stem facing down place the assembly over the center hub It should fit snugly and rest on the bottom of the work bowl Place work bowl cover onto work bowl with the handle area just to the left of center Turn counterclockwise to lock onto work bowl Align pusher with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom Use the cord wrap on the housing base underside to add or remove cord You are now ready to operate the machine THE MACHINE FUNCTIONS PULSE 1 With the machine properly assembled and engaged and ingredients in the work bowl press the Pulse button repeatedly as needed
92. ur is 70 F 21 C then the water must be 75 F 23 C This is the base temperature With the machine running on dough speed add the water through the small feed tube and process for 45 seconds Transfer the dough to a large ungreased bowl Cover with plastic wrap and let rise for about 1 1 2 to 2 hours at room temperature Move the uppermost rack of the oven so that it is about 8 inches 20cm from the top of the oven and place a baking stone on the rack Place a small cast iron skillet to preheat on the floor or lower rack of the oven Preheat the oven to 475 F 245 C Scrape the dough onto a lightly floured work surface Flatten into a 12 inch 30cm square using the palms of your hands Sprinkle with the chopped olives and chopped rosemary Fold the dough over onto itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary If the dough is difficult to knead cover with a towel and let rest for 10 minutes then continue kneading Form into a round loaf Sprinkle a cloth lined basket or banneton with flour Place the dough in the basket with the seam showing on top of the loaf on top Dust with flour and loosely cover with plastic wrap Allow the dough to rise at least 1 hour at room temperature It will be visibly risen and spring back when gently pressed with a finger Just before baking gently invert the bread rising basket onto a baker s peel or the back of a baking sheet that has been dusted with cornmeal
93. use This warranty is not available to retailers or other commercial purchasers or owners We warrant that your Cuisinart Premier Series Food Processor will be free of defects in material or workmanship under normal home use for three years from the date of original purchase We warrant that the motor for your Cuisinart Premier Series Food Processor will be free of defects in material or workmanship under normal home use for ten years from the date of original purchase This motor warranty covers the motor and excludes all other parts in the motor base assembly area such as the upper and lower plastic housings work bowl and cover blades and all electrical components and vertical projecting motor shaft sheath M We suggest you complete and return the enclosed warranty registration card promptly to facilitate verification of original purchase date However return of the warranty registration card is not a condition of this warranty In the event that you do not have proof of purchase date the purchase date for purposes of this warranty will be the date of manufacture If your Cuisinart Premier Series Food Processor should prove to be defective within the warranty period we will repair it or if we think necessary replace it without charge to you To obtain warranty service simply call our toll free number 1 800 472 7606 for additional information from our Customer Service Represent
94. with machines built by other manufacturers If you have any questions about the safety features of Cuisinart Premier Series Food Processor or any other Cuisinart product please call our toll free number 1 800 472 7606 20 Recipe Table of Contents ADOAUESES sigaar eee eee Maes 23 A A oti tin 8 Bae ea ee eae ate 25 iaa Meee Oe 28 A cad Tana eed eee pad Aa nad eter 37 US ias a ace Nine ah ee Ain 39 Sauces and Dressings 000ooooo ooo ooo 41 E A 46 BOSSES ura a 49 22 Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood Makes 2 cups 500ml Preparation 5 10 minutes plus 1 hour resting time 1 small onion peeled cut into 1 inch 3 medium vine ripened tomatoes 2 5cm pieces about 1 cup 250ml cut into 1 inch 2 5cm pieces pieces 1 1 2 teaspoons 7ml fresh lime juice 1 3 cup 75ml fresh cilantro 2 3 cup 180ml fresh or frozen corn 1 medium jalape o pepper seeded kernels frozen kernels do not need cut into 1 inch 2 5cm pieces to be thawed 3 4 teaspoon 3ml salt Insert the metal blade Place onion cilantro and jalape o in work bowl Process until finely chopped about 5 seconds Scrape work bowl Add tomatoes and lime juice Pulse until toma toes are coarsely chopped about 5 7 times Add corn and salt pulse once to just combine Let sit for 1 hour before serving to allow flavours to develop Serve with chips Nutritional analysis per tablespoon 15ml
95. y Insert metal blade Pulse to combine flour nuts baking powder baking soda and salt about 5 times Reserve Process banana until pur ed about 30 seconds Scrape work bowl and process an additional 10 seconds Add egg egg white sugar yogurt butter and vanilla extract Process until well combined about 10 15 seconds Add dry ingredients Pulse until flour is just mixed in about 5 6 times Pour into prepared pan Bake until golden brown and a toothpick inserted in the center comes out clean about 50 minutes Cool in pan on a wire rack for 20 minutes Remove from pan and cool completely on wire rack Muffin variation Lightly spray 12 standard 1 2 cup 125ml muffin cups with vegetable oil cooking spray Divide the batter evenly among the 12 cups Bake at 350 F 175 C for 16 to 20 minutes For variety add 1 3 cup 75ml chocolate chips when pulsing in the flour mixture Nutritional analysis per serving Calories 131 28 from fat carbo 22g pro 3g fat 4g sat fat Og chol 21mg sod 125mg fiber 1g 29 Yeast Breads Challah Braid If you have leftovers our Challah Braid slices make the best French toast Makes 18 servings one 2 pound 900g loaf Preparation 15 20 minutes plus 2 1 2 hours rising and resting 30 minutes baking and 1 hour or longer cooling 4 tablespoons 60ml sugar divided 2 teaspoons 10ml salt 1 package active dry yeast 2 3 cup 150ml cold water 1 4 cup 50ml warm water

Cuisinart DLC-2011C User's Manual

Contents

Download Pdf Manuals

Related Search

Related Contents