Cuisinart DLC-2
Contents
1. 2005 Cuisinart Cuisinart is a registered trademark of Cuisinart 150 Milford Road East Windsor NJ 08520 Printed in China 04C0U13494 U IB 5719A Version no DLC2A IB 5719A SIZE 216mm W x 178mm H Total Pages 12pcs Material Cover 157gsm Matt Artpaper Inside 120gsm Gloss Artpaper Coating Varnishing in cover page Color Cover 4C 1C Black Inside 1C 1C Black Date 03 31 05 P O 0503000 00 00 2005_OP eye ee Rau a Classic Graphic Arts Company Tel 2357 0071 Fax 2357 03182. m Cu isina rt INSTRUCTION amp RECIPE BOOKLET Mini Prep Plus Processor DLC 2A Series For your safety and continued enjoyment of this product always read the instruction book carefully before using IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Mini Prep Plus Processor and the standard parts for it SmartPower Blade metal chopping grinding blade spatula and instruction recipe booklet CAUTION THE CUTTING BLADE HAS VERY SHARP EDGES To avoid injury when unpacking please follow these instructions 1 Place the box on a table or kitchen counter Be sure the box is right side up 2 Lift up and remove the cardboard lid from the work bowl cover 3 Grasping the work bowl cover lift the unit up and out of the box and place on the tabletop 4 Turn the work bowl cover clockwise to unlock it from the unit base Lift up and remove 5 Carefully lift the protective cardboard off the chopping grinding blade shaft 6 CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP NEVER TOUCH THE BLADE AS IT IS RAZOR SHARP 7 Read the instructions thoroughly before using the machine NOTE Remember to return your product regis tration card with all information carefully and completely filled out TABLE OF CONTENTS Important Safeguards Page 1 Introduction Page 2 Assembly Instructions Page 2 Tip
3. MOVING remove the cover and use the spatula to scrape the food from the sides of the bowl back into the center Do not put hands into bowl unless unit is unplugged PROCESSING FOOD 1 Place the work bowl firmly on the motor base and insert the blade assembly Opening at back of bowl must face column at back of Mini Prep Plus Processor Turn coun terclockwise to lock in place 2 Place food in the work bowl Be sure the food is cut in small pieces and the bowl is not overloaded 3 Lock the cover into position Note Due to the powerful motor provided with this unit Cuisinart recommends using one hand to support the Mini Prep Plus Processor during operation 4 Press the appropriate Chop or Grind Conirol depending on the food you are processing 5 When you have finished processing the food stop the machine by releasing the control button 6 WHEN THE BLADE STOPS MOVING remove the cover 7 Unplug the unit 8 Carefully remove the blade assembly holding it by the handle on the top of the sheath NEVER TOUCH THE BLADE ITSELF 9 Remove food with the spatula Note Do not operate Mini Prep Plus Processor without food contents in work bowl Tip Process foods in order from dry to wet to avoid having to clean bowl and blade between each task TO REMOVE PREP BOWL 1 Turn the work bowl cover clockwise and remove 2 Turn the work bowl clockwise to unlock and lift off of the base 3 Carefully r
4. pieces Baking chocolate Chop Pulse on chop to break up then process Process no more than 1 ounces at a time For best results chocolate chunks chips continuously until desired chop size is achieved chill chocolate for 3 5 minutes in freezer before chopping Cut baking chocolate squares into inch pieces to chop Bread for crumbs Chop Pulse to break up then process Use day old hard bread for dry crumbs fresh bread for continuously until desired crumb size is reached moist crumbs Cut or break into pieces no larger than 1 inch For buttered crumbs add 1 teaspoon of butter per slice after crumbs have started to form and process to combine and coat Butter Chop continuously Cut in inch pieces Best at room temperature Process up to cup at a time Add to freshly chopped citrus zest garlic herbs or shallots to create compound butters Chop Pulse to desired size Cut in inch long pieces Cheese hard Chop Pulse on chop 10 times then process Remove and discard rind or reserve for another use Cut into Parmesan Asiago continuously on chop until desired consistency inch pieces If possible remove from refrigerator Romano etc 20 30 minutes before processing Up to 3 ounces Cheese soft Chop Pulse to break up then process Chill cheese first continuously to cream Cinnamon sticks nutmeg Grind Pulse to break up about 5 times then Hard spices may cause scratches on the work bowl and lid other hard spice
5. the work bowl with the long tab to the right of the rear column a qualified electrician Do not attempt to defeat 6 Turn cover counterclockwise to securely this safety feature lock into locking post 7 Plug unit into wall socket INTRODUCTION 8 You are ready to CHOP GRIND The Cuisinart Mini Prep Plus Processor han dles a variety of food preparation tasks including chopping grinding pur eing emulsifying and blending The patented auto reversing blade provides a super sharp edge for the delicate chopping of herbs and for blending and pur eing other soft foods while the blunt edge offers a powerful cutting surface to grind through spices and other hard foods Pulse activation gives maximum control for precision processing whether chopping or grinding The powerful high speed motor works hard and fast to accomplish any small job with ease Chop herbs onions garlic grind spices hard cheese pur e baby foods blend mayonnaise and flavored butters all with the same compact appliance The Mini Prep Plus Processor takes up minimum counter space and stores neatly on the countertop or in a cabinet Cuisinart Smart Power Blade 3 cup Work Bowl With Handle Motor Base Cuisinart MINI PREP PLUS Spatula not shown TIPS FOR PROCESSING FOOD Preparing the Food Size Always cut large pieces of food into smaller pieces of even size about inch 12mm to a side or as specified under Op
6. amage or for packages that are not delivered to us Lost and or damaged products are not covered under warranty Your Cuisinart Mini Prep Plus Processor has been manufactured to strict specifications and has been designed for use with the Cuisinart Mini Prep Plus Processor accessories and replacement parts These warranties expressly exclude any defects or damages caused by accessories replacement parts or repair service other than those that have been authorized by Cuisinart These warranties do not cover any damage caused by accident misuse shipment or other than ordinary household use These warranties exclude all incidental or consequential damages Some states do not allow the exclusion of or limitation of incidental or consequential damages so the foregoing limitation may not apply to you CALIFORNIA RESIDENTS ONLY California law provides that for In Warranty Service California residents have the option of returning a nonconforming product A to the store where it was purchased or B to another retail store which sells Cuisinart products of the same type The retail store shall then according to its preference either repair the product refer the consumer to an independent repair facility replace the product or refund the purchase price less the amount directly attributable to the consumer s prior usage of the product If either of the above two options does not result in the appropriate relief to the
7. apeno pepper cored seeded and cut in inch pieces 2 ripe avocados peeled and pitted diced 2 tablespoons fresh lime juice juice of 1 medium lime teaspoon cumin powder A teaspoon powdered coriander teaspoon kosher salt vA cup finely chopped fresh tomatoes optional Place the garlic green onions and jalapeno pepper in the work bowl Pulse on chop 10 times scrape the bottom and sides of the work bowl Add the avocados lime juice cumin coriander and salt Pulse on chop 10 times then process on chop continuously for 15 sec onds scrape the work bowl Process on chop for another 15 to 20 seconds until smooth and creamy Transfer to a serving bowl cover and refrigerate for 30 minutes before serving to allow the flavors to blend If desired stir in or top with chopped fresh tomatoes Core and seed tomato cut into inch pieces then chop Nutritional information per serving 3 tablespoons Calories 81 72 from fat carb 6g e pro 0g fat 7g sat fat 1g chol Omg e sod 97mg calc 4mg fiber 4g Tapenade A favorite from the Provengal region of France Makes about 1 cup clove garlic peeled anchovy fillet cup pitted Ni oise or other imported olives 10 ounces before pitting tablespoons capers tablespoons Dijon mustard tablespoon lemon juice tablespoon brandy optional teaspoons herbs de Provence or thyme teaspoon freshly ground black pepper 4 tablespoons extra
8. consumer the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished Cuisinart and not the consumer will be responsible for the reasonable cost of such service repair replacement or refund for nonconforming products under warranty California residents may also according to their preference return nonconforming products directly to Cuisinart for repair or if necessary replacement by calling our Consumer Service Center toll free at 800 726 0190 Cuisinart will be responsible for the cost of the repair replacement and shipping and handling for such nonconforming products under warranty BEFORE RETURNING YOUR CUISINART PRODUCT Important If the nonconforming product is to be serviced by someone other than Cuisinart s Authorized Service Center please remind the servicer to call our Consumer Service Center to ensure that the problem is properly diagnosed the product serviced with the correct parts and to ensure that the product is still under warranty 11 Cuisinart SAVOR THE GOOD LIFE lt s a Pp i F DF 28 X ly eK P A Grills Rice Cookers Coffee Makers Food Ice Cream Processors Makers Discover the complete line of Cuisinart brand premier kitchen appliances including food processors mini food processors hand mixers blenders toasters coffeemakers cookware ice cream makers and toaster ovens at www cuisinart com
9. d add two 1 pound trimmed pork tenderloins Coat the meat thoroughly with the marinade and refrigerate for 2 hours Remove the tenderloins from the marinade and place on a rack discard the marinade Roast in a preheated 475 F oven for 20 to 22 minutes turning after 10 minutes Remove from oven The temperature of the meat should be about 150 F it will rise to 160 165 F while resting Let rest for 10 minutes slice and serve with remaining reserved marinade drizzled over the meat Nutritional information per tablespoon Calories 51 83 from fat carb 2g e pro 0g fat 5g sat fat Og chol Omg e sod 372g calc 4mg fiber 0g Mini Cheesecakes When you don t want lots of leftovers to tempt you try this little recipe Makes two 4 inch cheesecakes cooking spray 1 ounces crispy shortbread cookies or graham crackers broken into inch pieces tablespoon unsalted butter cut in 4 pieces 8 ounces regular or lowfat cream cheese cut in 16 pieces A cup sugar 1 large egg 1 teaspoons vanilla extract Preheat the oven to 350 F Lightly coat two 4 inch 1 cup springform pans with cooking spray Place the cookie pieces in the work bowl pulse 5 times on chop to break up Add the butter and process 15 to 20 seconds on chop until buttered crumbs are formed Press into the bottoms of the two prepared pans Bake in the preheated oven for 10 minutes Place in the freezer for 5 to 10 minutes to cool comp
10. e desired results as long as 20 seconds for some seeds When you operate the unit for more than 10 seconds use a pulse action every 10 seconds or so to allow food to drop to the bottom of the work bowl This provides more consistent results Never operate the Mini Prep Plus Processor continuously for longer than 1 minute at a time Note The work bowl and cover may become scratched when you use them for grinding grain and spices This does not affect the performance of the Mini Prep Plus Processor However you may want to reserve the original bowl for grind ing and purchase an additional bowl and cover set for other uses These are available from the Cuisinart Customer Service Department which you can reach by dialing our toll free number 800 726 0190 Adding Liquid You can add liquids such as water oil or flavoring while the machine is running For example you might want to add oil when making mayonnaise or salad dressing or you could add vanilla or alcohol when making frozen yogurt Pour the liquid through one of the two openings in the cover IMPORTANT Add liquid through only one opening at a time The other opening must be left free to allow air to escape If both openings are blocked liquid cannot flow smoothly into the bowl Removing Food from the Sides of the Bowl Occasionally food will stick to the sides of the bowl as you process Stop the machine to clear food away AFTER THE BLADE HAS STOPPED
11. e to retail ers or other commercial purchasers or owners We warrant that your Cuisinart Mini Prep Plus Processor will be free of defects in material or workmanship under normal home use for 18 months from the date of original purchase We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original pur chase However return of the product registra tion is not a condition of these warranties If your Cuisinart Mini Prep Plus Processor should prove to be defective within the warranty period we will repair it or if we think necessary replace it To obtain warranty service please call our Consumer Service Center toll free at 1 800 726 0190 or write to Cuisinart 150 Milford Road East Windsor NJ 08520 To facilitate the speed and accuracy of your return please also enclose 10 00 for shipping and handling of the product California residents need only supply proof of purchase and should call 1 800 726 0190 for shipping instructions Please also be sure to include a return address description of the product defect product serial number and any other information pertinent to the product s return Please pay by check or money order NOTE For added protection and secure han dling of any Cuisinart product that is being returned we recommend you use a traceable insured delivery service Cuisinart cannot be held responsible for in transit d
12. emove the blade by lifting it up from the hub CLEANING AND STORAGE To simplify cleaning rinse the work bowl cover and blade immediately after each use so that food won t dry on them Wash blade assembly work bowl cover and spatula in warm soapy water Rinse and dry Wash the blade carefully Avoid leaving blade in soapy water where it may disappear from sight If you have a dishwasher you can wash the work bowl cover blade assembly and spatula on the top rack Insert the work bowl upside down and the cover right side up Put the blade and spatula in the cutlery bas ket Unload the dishwasher carefully to avoid contact with the sharp blade Wipe the motor base clean with a damp sponge or cloth Dry it immediately Never submerge the motor base or the plug in water or other liquid The Mini Prep Plus Processor stores neatly on the countertop in a minimum of space When it is not in use be sure to leave it unplugged The hidden cord storage underneath the motor base will help to keep excess cord off the countertop Store the unit assembled to prevent loss of parts Store the blades as you would sharp knives out of the reach of children The Mini Prep Plus Processor is intended for HOUSEHOLD USE ONLY Any service other than cleaning and normal user maintenance should be performed by an authorized Cuisinart Service Representative TROUBLESHOOTING Motor doesn t start or blade doesn t rotate e Check that plug
13. erating Techniques on page 4 If you don t start with pieces that are small and uniform you will not get an even chop Quantity Do not overload the work bowl Overloading causes inconsistent results and it strains the motor Use the quantities given in the recipe section as a guide As a rule of thumb remem ber that after being processed food should not reach more than of the way up the central hub of the blade assembly Note Due to the powerful motor provided with this unit Cuisinart recommends using one hand to support the Mini Prep Plus Processor during operation Selecting the Right Operating Control Use the chop function for chopping pur eing and mixing It is the right choice for example for chopping soft fragile food such as herbs celery onions garlic and most cheeses It is also the right choice for pur eing cooked vegetables making mayonnaise and mixing salad dressing Pulse action is best when you are using the chop function Two or three pulses are often enough Be sure to check the food frequently to prevent overprocessing If you overprocess you are likely to get a watery paste instead of a fine chop Use the grind function for grinding spices and for chopping hard food such as peppercorns seeds chocolate and nuts Continuous hold action is best when you are using the grind function You may have to oper ate the Mini Prep Plus Processor for several seconds with some food to achieve th
14. es until cooked about 10 minutes per inch of thickness and opaque and breadcrumbs are lightly browned Let rest 5 minutes before serving Roasted Red Pepper Sauce Use this sauce for vegetables or meats or try our creamy variation to use as a dip for fresh vegetable crudit s or pita chips Makes 1 cups 1 2 cloves garlic to taste peeled 1 strip lemon zest 2 x inches bitter white pith removed 1 teaspoon kosher salt 1 teaspoon herbs de Provence 1 tablespoons fresh lemon juice 1 tablespoons regular or white balsamic vinegar cup extra virgin olive oil 1 jar 12 ounce roasted red peppers drained but not rinsed 4 large fresh red peppers roasted cut in eighths Add the garlic zest salt and herbs to the work bowl and chop for 5 to 10 seconds scrape the bottom and sides of the work bowl Add the lemon juice vinegar olive oil and peppers Pulse on chop 10 times then process for 15 to 20 seconds until smooth Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend Will keep up to 1 week refrigerated Roasted Red Pepper Dip Variation Make half the recipe use a 6 7 ounce jar of roasted pep pers Add 2 ounces of regular or lowfat cream cheese and cup of sour cream or plain yogurt that has been drained and chop for 10 to 15 seconds until combined and smooth To drain yogurt place yogurt in a yogurt funnel or strainer lined with a paper co
15. esh oo Pulse to chop to desired consistency Rinse and dry completely Remove leaves from stems to chop Horseradish hop ss Peel first Cut into inch pieces Process up to 4 ounces at a time Leeks Chop Trim off root end and tough outer skin Wash thoroughly to remove sand and grit dry completely Cut in inch pieces Chop Pulse to chop or process continuously to Uncooked meats should be cold but not frozen cut up to 8 pur e add liquid as needed ounces into inch pieces trimmed of gristle and soft fat some hard fat may remain Cooked meats can be cold or warm cut up to 8 ounces in inch pieces Add liquid water broth or from cooking as needed to process to pur e consistency Mushrooms Chop Pulse to chop to desired consistency Choose firm fresh mushrooms Cut into quarters or even size pieces no larger than inch Nuts Chop Pulse to chop to desired consistency Toast nuts first for maximum flavor Allow to cool completely before chopping olves Chop Pulse to chop to desired consistency Chop Pulse to chop to desired consistency to chop to desired consistency Use Use only pitted olives Drain well for best results pitted Use only pitted olives Drain well for best results Drain well for best results Chop Pulse 5 10 times to chop to desired size Peel cut into inch or smaller pieces of similar size Peppercorns Grind Pulse first then process continuously until Combine peppercorns w
16. ffee filter over a bowl and allow the liquid whey to drain for several hours until desired thickness is reached If you prefer a lighter garlic flavor you may blanch the peeled garlic in boiling water for 4 to 5 minutes Drain cool and use in this or any other recipe Nutritional information per tablespoon Calories 33 81 from fat carb 1g e pro 0g fat 3g sat fat Og chol Omg e sod 132mg calc 4mg fiber 0g Lemon Herb Butter This compound butter is delicious on vegeta bles or grilled meats You may vary the herbs used such as basil tarragon or thyme butter to create your own flavors omit the zest or change the citrus add in chopped olives or sun dried tomatoes or use roasted garlic or shallots in place of the garlic Makes about cup 12 servings 2 cloves garlic peeled 2 strips lemon zest 2 x inches bitter white pith removed teaspoon kosher salt 4 cup packed Italian parsley leaves 2 teaspoons fresh rosemary leaves 3 tablespoons fresh lemon juice 1 teaspoon Dijon style mustard teaspoon freshly ground pepper white or black A cup 6 ounces unsalted butter cut in 12 pieces Process garlic lemon zest and salt on chop until finely chopped about 20 seconds scrape prep bowl Add parsley and rosemary leaves pulse on chop 10 to 15 times Add lemon juice mustard and pepper process on chop to blend well about 30 seconds Add butter and grind to cream the mixtu
17. hrough one hole in the lid processing continuously until all the oil has been added then process for an additional 10 seconds Taste and adjust sea sonings as needed This dressing is best made at least hour ahead to allow the flavors to blend Vinaigrette will keep well if covered and chilled for one week Remove from refrigerator about 30 minutes before serving may need to reprocess to emulsify if separation has occurred Nutritional information per tablespoon Calories 81 98 from fat carb Og e pro 0g fat 9g sat fat 1g chol Omg e sod 38mg calc Omg fiber 0g Creamy Roasted Garlic and Herb Dressing Try this flavorful dressing on a crispy romaine salad with summer tomatoes Makes about cup 6 cloves garlic peeled teaspoon extra virgin olive oil cup basil leaves washed and dried vA cup Italian parsley leaves washed and dried cup drained fat free plain yogurt 4 cup light mayonnaise 1 tablespoon balsamic vinegar Preheat the oven to 375 F Toss the garlic with the oil and wrap loosely in aluminum foil Roast in the preheated oven for 45 minutes Let cool 5 to 10 minutes Place the garlic in the work bowl with the basil and parsley leaves Pulse on grind 10 times Scrape the work bowl Add the yogurt mayon naise and vinegar Process on grind until smooth and blended about 30 to 40 seconds Scrape the work bowl and process 15 seconds more Transfer to a container with a lid and
18. is securely inserted into outlet e Check that work bowl and cover are securely locked into place e Be sure to press only one operation control button at a time Food is unevenly chopped e Either you are chopping too much food at one time or the pieces are not small enough Try cutting food into smaller pieces of even size and processing a smaller amount per batch Food is chopped too fine or is watery e The food has been overprocessed Use brief pulses or process for a shorter time Let blade stop completely between pulses Food collects on work bowl cover or sides of prep bowl e You may be processing too much food Turn machine off When blade stops rotating remove cover and clean bowl and lid with spatula Food catches on blade e You may be processing too much food Carefully remove blade Remove food from blade with spatula and start over again OPERATING TECHNIQUES With the Mini Prep Processor you can chop grind or pur e small amounts of foods Use this listing of ingredients and techniques as a basic guide for processing Pages 5 6 Surface scratches that may occur will not impair the function of the Mini Prep Plus Processor You may want to consider purchasing a second work bowl specifically for these tasks Food Operation Technique Comments Notes Chop Pulse to desired consistency Drain first Cut in half Chop Pulse to desired consistency Cook crispy drain well Break into 1 inch
19. ith dried herbs or spices or coarse desired consistency salt to create rubs and seasonings Hard peppercorns may scratch work bowl and lid Peppers fresh Chop Pulse to chop to desired consistency Core seed and cut into inch pieces Do not overprocess Seeds dried berries Grind Pulse to break up then process continuously Coriander cumin dill fennel sesame poppy and to desired consistency juniper berries Shallots Chop Pulse 5 10 times to chop to Peel first cut into quarters or pieces no larger than inch desired consistency Vegetables cooked Chop Pulse 5 10 times to chop then process Cook vegetables until tender Process to a smooth pur e for continuously until desired consistency is reached baby food or sauces may need to add liquid for consistency RECIPE NOTES Preparation times are estimates and are based on the time it takes to prepare assemble and cook the ingredients once they have been gath ered from the refrigerator and cupboard and placed on the counter Nutritional analyses are based on number of servings indicated If a recipe produces a range of servings the nutritional analysis is based on the highest serving yield for that particular recipe Guacamole This popular Mexican specialty is delicious with chips and vegetable crudit s or it can be used as a topping for grilled chicken or fish Makes 1 cups 1 clove garlic peeled green onions trimmed and cut in inch pieces 1 jal
20. letely When cool wrap each pan in a sheet of alu minum foil so that foil comes at least 1 inch up the sides Do not wash the work bowl Place the cream cheese and sugar in the work bowl Chop for 10 seconds to combine Scrape the bottom and sides of the bowl Add the egg and vanilla chop until smooth about 10 seconds Scrape the bowl and process for another 5 seconds Divide the batter evenly between the two pre pared pans Place two pans in a larger pan and add inch of hot water Bake in the preheated oven for 25 minutes Remove from the oven remove foil and place on a rack to cool com pletely Cover and refrigerate for at least 4 hours before serving May be double wrapped and frozen for up to one month Note May also be made in four 4 ounce ramekins or custard cups Omit the crust and follow directions as given Baking time will be 22 minutes Nutritional information per serving Calories 169 43 from fat carb 21g e pro 4g fat 8g sat fat 4g chol 72mg e sod 111mg calc 22mg fiber 0g 10 CUISINART MINI PREP PLUS PROCESSOR This warranty supersedes all previous warranties on the Cuisinart Mini Prep Plus Processor This warranty is available to consumers only You are a consumer if you own a Cuisinart Mini Prep Plus Processor that was purchased at retail for personal family or household use Except as otherwise required under applicable state law this warranty is not availabl
21. ocessing to prevent the risk of severe injury to persons or damage to the chopper grinder A scraper may be used but must only be used when the chopper grinder is not running Blade is extremely sharp Handle carefully when removing inserting or cleaning Always allow blade to stop moving before removing cover To reduce the risk of injury never place cutting blade on base without first putting work bowl properly in place Be certain cover is securely locked in place before operating appliance Do not attempt to remove cover until blade has stopped rotating Do not attempt to defeat the cover interlock mechanism as serious injury may result Before using check work bowl for presence of foreign objects SAVE THESE sscewaly evmucrions l N STR U CTI 0 N S the work bowl over the center stem and turn slightly to the right until bowl drops down to the bottom of the stem F 0 R H 0 U S E H 0 L D 2 ia the work bowl counterclockwise to U S F 0 N LY lock onto base 3 CAREFULLY pick up the blade by its hub and place on the center stem until it drops NOTICE to the bottom of the stem NEVER TOUCH This appliance has a polarized plug one blade THE BLADE ITSELF is wider than the other As a safety feature 4 Add food ingredients this plug will fit only one way in a polarized outlet If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact 5 Place the cover on
22. re about 30 to 40 seconds Transfer to a container and let stand for 30 minutes to allow flavors to blend Use as a spread for breads or as a topping for freshly steamed vegetables or baked potatoes To serve as a compound butter with grilled meats or fish shape the butter into a log about 1 inch in diameter wrap tightly in plastic wrap and refrigerate or freeze Slice and serve inch thick slices of butter on top of hot grilled steaks boneless chicken breasts or seafood steaks Nutritional information per serving Calories 105 96 from fat carb 19 e pro 0g fat 12g sat fat 7g chol 31mg e sod 67mg calc 8mg fiber 0g Basic Vinaigrette This recipe may be easily modified by changing the flavor of the oils and vinegars used or by adding herbs or sun dried tomatoes It can also be cut in half or thirds to make smaller amounts Makes 1 cups 1 clove garlic or small shallot peeled cut shallot in inch pieces 3 tablespoons wine vinegar 3 tablespoons white vinegar or lemon juice or flavored vinegar 2 teaspoons Dijon style mustard regular or grainy teaspoon kosher salt teaspoon freshly ground pepper cup extra virgin olive oil cup vegetable oil or light flavored olive oil Pulse on chop 5 times to chop the garlic or shallot scrape the bottom and sides of the work bowl Add the vinegars mustard salt and pepper Process on chop until smooth about 5 seconds Add the oils slowly t
23. refrigerate for 30 minutes to allow the flavors to blend Keeps for one week refrigerated To drain yogurt place 1 cup yogurt in a yogurt strainer or strainer lined with a coffee filter over a bowl Cover with plastic wrap and refrigerate The liquid whey will drain out and the yogurt will thicken After about 12 hours the yogurt will lose about half its original volume Nutritional information per serving based on 10 servings Calories 45 58 from fat carb 3g e pro 2g fat 3g sat fat 1g chol 4mg e sod 78mg calc 47mg fiber 0g Asian Marinade This marinade is equally good for pork chicken or salmon It is also a good sauce for serving with dim sum Makes about 1 cups ounce peeled fresh gingerroot cut in inch pieces 1 clove garlic peeled cup soy sauce may use low sodium or tamari cup canola or other vegetable oil 3 tablespoons hoisin sauce 3 tablespoons Asian sesame oil toasted sesame oil 3 tablespoons rice wine vinegar vA teaspoon cayenne pepper Place the pieces of gingerroot and garlic in the work bowl Pulse on chop 5 times Scrape the sides and bottom of the work bowl Add the remaining ingredients and chop until smooth about 15 seconds Transfer to a container cover and refrigerate if not using immediately Marinate meat or seafood for approximately 2 hours before roasting or grilling Cooking Suggestion Pour of the marinade into a resealable plastic bag an
24. s For Processing Page 3 Processing Food Page 3 Cleaning and Storage Page 4 Troubleshooting Page 4 Operating Techniques Page 4 Recipes cenna dvn Seance eee Page 7 Waitanty 3 27 sicaeadd ei iE ea Page 10 IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be adhered to includ ing the following 1 2 3 4 5 6 Read all instructions To protect against risk of electric shock do not put motor base in water or other liquid Close supervision is necessary when any appliance is used by or near children Always unplug unit from outlet when not in use before putting on or taking off parts before cleaning and before removing food from bowl To unplug grasp plug and pull from electrical outlet Never pull cord Avoid contact with moving parts Do not operate any appliance with a damaged cord or plug after the appliance malfunctions or if appliance has been dropped or damaged in any manner Return the appliance to the nearest authorized Cuisinart Service Facility for examination repair and electrical or mechanical adjustment 7 The use of attachments not recommended or sold by Cuisinart may cause fire electric shock or injury Do not let cord hang over edge of table or counter or touch hot surfaces Do not use outdoors Keep hands and utensils away from moving blade while pr
25. s process continuously until finely chopped Citrus zest Chop Pulse to break up then process Use vegetable peeler to remove zest color only from citrus continuously until finely chopped scrape off any white with sharp knife Cut strips in half Adding a small amount of sugar or salt will help achieve a finer texture Cookies graham crackers Chop Pulse 5 times to break up then process Hard cookies only Break up into 1 inch or smaller pieces for crumbs hard Amaretti continuously until finely chopped For buttered crumbs add 1 teaspoon of butter per graham or macaroons cracker sheet or for every 3 cookies Fruits cooked fresh or Chop Pulse to break up then process Cooked fruits may be processed to make baby foods or pur es frozen thawed berries continuously until desired consistency liquid may be added for consistency To process fresh or frozen thawed berries for sauce pulse to chop then process until pur ed Sugar may be added to taste Garlic Chop Pulse to chop roughly then process Peel garlic cloves first Scrape work bowl sides and bottom continuously for fine chop as needed Food Operation Technique Comments Notes Ginger root fresh Chop Pulse to break up then process continuously Peel first cut into inch pieces or slices Scrape work bowl on chop to reach desired consistency sides and bottom as needed Up to 4 ounces Chop Pulse to chop to desired consistency Trim and cut into inch pieces Herbs fr
26. usly on chop until finely ground about 15 seconds Remove and reserve Add the nuts to the work bowl and pulse on chop 5 times remove and reserve Add the garlic and salt to the work bowl and process 5 seconds on chop scrape the bottom and sides of the work bowl Add the basil leaves and half the olive oil Pulse on grind 10 times then grind continuously for about 15 seconds Scrape the work bowl With the machine running on grind add the remaining oil slowly in a steady stream through one of the holes in the recessed area of the lid After all the oil has been added process on grind for an additional 10 seconds Add the reserved cheese and nuts to the mixture Pulse 10 times on chop to blend Let the pesto sit for 30 minutes or longer to allow the flavors to develop Pesto sauce will keep refrigerated for up to a week or may be frozen Transfer the sauce to an airtight container Smooth the top to an even level and top with layer of olive oil cover and refrigerate until ready to use Nutritional information per 1 2 tablespoon Calories 21 67 from fat carb 1g e pro 19 fat 2g sat fat Og chol 1mg e sod 65mg calc 26mg fiber 0g Serving idea Try it as a fast fresh topping for salmon fillets Place 6 ounce salmon fillets skin side down on a lightly oiled baking sheet Spread each fillet with a thin layer of pesto and sprinkle with fresh breadcrumbs Bake in a preheated 400 F oven for 10 to 15 minut
27. virgin olive oil m l N 0 N Chop the garlic for 5 seconds scrape the work bowl Add the anchovy olives and capers pulse on chop 10 times scrape the work bowl Add the mustard lemon juice brandy if using herbs and pepper Process for 15 seconds on chop scrape the work bowl Process for 15 seconds longer scrape the work bowl again and add the olive oil Process until a thick paste forms about 20 to 30 seconds more Transfer to a container and let the tapenade stand for 30 minutes or longer before serving to allow the flavors to blend Store in an airtight container in the refrigerator for up to a week Nutritional information per tablespoon Calories 95 87 from fat carb 2g e pro 1g fat 10g sat fat 1g chol Omg e sod 680mg calc 21mg fiber 1g Pesto It is a favorite for dressing pasta but is also wonderful on boiled or steamed potatoes steamed fresh vegetables or as a spread ona fresh tomato and mozzarella sandwich You may vary your pesto by using other herbs such as cilantro mint or parsley and by using other nuts such as almonds pecans or hazelnuts Makes about cup 1 ounce Reggiano Parmigiano cut in inch cubes A cup toasted pine nuts or walnuts 1 clove garlic peeled teaspoon kosher salt 1 cup packed fresh basil leaves washed and dried completely cup extra virgin olive oil Place the cheese in the work bowl and pulse on chop 5 times process continuo
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