Cuisinart DLC-10C User Manual

Cuisinart

STEP-BY-STEP GEnWG STARTED

Your Cuisinarf DLC-10S or DLC-10C will look like this after you follow the easy step-by-step assembly instructions inside.

’ Move up to ON posilion lo start motor ' Move down to OFF posilion to slop motor ' Press down to PULSE position and release for pulse/chopping

CHOPPING AND PUREEING

WITH THE METAL BLADE

SLICING AND SHREDDING WITH THE SLICING AND SHREDDING DISCS

Put base on counter, with nameplate facing you.

Turn work bowl counterclockwise until it clicks.

Pick up work bowl, with handle facing you, and place it on base with handle at about 7 o'clock.

Lock bowl in place. (See 1 and 2

above.)

Place disc, cutting side down, on flat, stable surface and hold it down firmly with one hand. With other hand, line up two symbols (oand symbols on disc. Turn stem clock wise until it clicks into position.

a) on stem with similar

Place metal blade over shaft, matching outline O on top of hub to shape of shaft. Lower blade will almost touch bottom of bowl.

Put cover on work bowl, with feed tube at about 7 o'clock.

Turn cover counterclockwise until it fits into position.

The pusher assembly slides over the large feed tube. It has a large pusher and a small pusher.

Push the small white pusher all the way down and twist it to lock.

Push the large pusher all the way down and push white Slide Lock right to lock.

Place disc over shaft, matching outline Q on its top to shape of shaft.

Without touching blade edge, push

disc down as far as it will go.

Put cover on bowl, feed tube at 7 o'clock, and turn until it clicks.

Insert food in feed tube.

Twist small pusher to lock it and push Slide Lock to left to unlock pusher sleeve.

Slide large pusher sleeve over feed tube and push all the way down until labs click into place.

Cuisinart

Cuisinai® is a registered trademark of Cuisinai ISO Milford Road East Windsor. NJ 08520

1-800-726-0190

Printed in China

U PG-3200

cut 9228.94

Locking Tab

Hold pusher with while Slide Lock toward you. Slide pusher over feed tube on cover and push locking tab down until locking tab clicks.

CAUTION: Machine must be unplugged when you practice iocking and unlocking pusher. Repeated locking and unlocking with machine plugged in is never neces sary in normal use and will make machine inoperable.

Apply even pressure to large pusher while holding lever down at PULSE position, and push food through.

Plug in machine. Move control switch up to ON position to start motor. Move control switch down to OFF position to stop motor. Move control switch down to PULSE position and release it for pulse/chopping. If machine doesn't start, make sure it is plugged in and work bowl, cover and pusher assembly are locked in position.

To remove pusher assembly, hold

it with thumb on large tab. Press firmly on lab and lift straight up. Cover will stay in place, allowing you to reload feed tube.

To remove cover, hold pusher assembly with thumb away from two locking tabs. Turn and lift.

The work bowl won't come off until the cover is unlocked.

To remove disc from stem, slide button up as far as it will go and turn stem counterclockwise.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades are sharp. Handle them carefully.

3. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning, to unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do 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.

Operation

1. Do not use pusher assembly if sleeve becomes detached from pusher.

2. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent possibility of severe personal injury or damage to food processor. A plastic scraper may be used but must be used only when food proces sor motor is stopped.

3. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

4. Make sure motor has been completely stopped before removing cover.

(If machine does not stop within 2 seconds when you turn cover, call

1.800-726-0190 for

assistance. Do not use machine.)

5. Never store any blade or disc on motor shaft. No blade or disc

should be placed on the shaft except when the bowl is proper

ly locked in place and the processor is in use. Store blades and discs, as you would

sharp knives, out of reach of children.

6. Be sure cover is securely locked in place before operating

food processor.

7. Do not try to override 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 neces

sary 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 tor household use. Use it only for food preparation as described in the accompany ing recipe and technique book.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock, 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 5.1 amperes is based on attachment that dravirs greatest current. Other recommended attach ments may draw significantly less current.

SAVE THESE

INSTRUCTIONS

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 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.

Cuisinart-

PRO CLASSIC''

Use and Care and Redpe Booklet

Food Processor

7-cup

Bowl

IMP OR TA NT SAF EG UA RD S

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades are sharp. Handle them carefully.

3. Unplug from outlet when not in use, before putting on or tak ing oft parts 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 autho rized service facility tor examina tion, repair or electrical or mechanical adjustment.

Operation

t. Do not use pusher assembly if sleeve becomes detached from pusher.

2. Keep.hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent pos sibility of severe personal injury or damage to food processor. A plastic scraper may be used but must be used only when food processor motor is stopped.

3. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

4. Make sure motor has com pletely stopped before removing cover, (machine does not stop within 4 seconds when you turn cover, call 1-800-762-0190 for assistance. Do not use machine). 5 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 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.

6. Be sure cover is securely locked in place before operating food processor.

7. Do not try to override cover interlock mechanism.

Cleaning To protect against risk ot electri cal 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 intiuence of alcohol or other substances that affect your reaction time or per ception.

3. The food processor is UL list ed for household use. Use it only for food preparation as described in the accompanying recipe and technique book.

4. The use of attachments not recommended or sold by Cuisinart. may cause fire, electri cal shock, 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 amperes is based on attachment that draws greatest current.

Other recommended attachments may draw significantly less cur rent.

SAV E TH ES E INS TR UC TI ON S

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. It the plug does not 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.

Compact Cover

1. Do not use the Compact Cover when mixing hot. thin liquids such as soups or sauces. If you do, it is possible that hot liquid may splash and injure you.

2. DO NOT use any slicing, shredding, julienne. French trycut or fine grater discs with the Compact Cover. Doing so may expose the user to injury.

3. Although the Cuisinart Compact Cover may seem com patible with machines from other manufacturers, using the cover

with other machines may be dan gerous and may expose the user

to injury. We specitically caution

you not to use the Compact

Cover with other brand machines.

FOR H OU SE HO LD

USE O NL Y

CONTENTS

IMPORTANT SAFEGUARDS THE PARTS PRACTICING WITH FOOD REMOVING PROCESSED FOOD CW)PPING,PUlâN6&MIXING WITH MEDU.BUDE 6

TO CHOP RAW FRUITS AND VEGETABLES 6 TO PURÉE FRUIT ANO COOKED VEGETABLES 6 TO CHOP HARD FOOD LIKE GARLIC 7 TO CHOP PARSLEY. OTHER FRESH HERBS 7 TO CHOP PEEL FROM CITRUS FRUIT 7 TO CHOP STICKY FRUIT LIKE DATES 7 TO CHOP MEAT. POULTRY AND FISH 8

TO PURÉE MEAT. POULTRY AND FISH 8 TO CHOP NUTS 9 TO MAKE PEANUT BUTTER 9 TO MAKE FLAVORED BUTTERS. SPREADS AND DIPS 9 TO MAKE MAYONNAISE 10 TO BEAT EGG WHITES 10 TO WHIP CREAM 10 TO MAKE CRUMBS AND CRUMB CRUSTS 11 TO MAKE PASTRY 11 TO MAKE QUICK BREADS AND CAKES 11

KNEADING YEAST DOUGH WITH DOUGH BLADE 12

TYPICAL BREAD DOUGH TYPICAL SWEET DOUGH MACHINE CAPACITY USING THE RIGHT BLADE MEASURING THE FLOUR PROOFING THE YEAST PROCESSING DRY INGREDIENTS ADDING LIQUIDS

KNEADING BREAD DOUGH KNEADING SWEET DOUGH RISING SHAPING. FINISHING AND BAKING MAKING CONSECUTIVE BATCHES

PROBLEMS «SOLUTIONS FOR MAKING DOUGH 14 PREPARING FOOD FOR SUCING ANO SHREDDING 16

ROUND FRUITS AND VEGETABLES 16 WHDLE PEPPERS 16 LARGE FRUITS LIKE PINEAPPLE 16 CABBAGE AND ICEBERG LEHUCE 16 IFTHEFOODDOESNTFIT 17 PACKING FEED TUBE FOR DESIRED RESULTS 17

PRACTICING SUCING AND SHREDDING 18 REMOVING SLICED OR SHREDDED FOODS 19 SLICING AND SHREDDING TECHNIQUES 20

SMALL. ROUND FRUITS AND VEGETABLES 20 LONG FRUITS AND VEGETABLES 20 SMALL AMOUNTS OF FOOD 20 FRENCH-CUT GREEN BEANS 21 MATCHSTICKS OR JULIENNE STRIPS 21

SLICING COOKED MEAT AND POULTRY 22 SLICING FRANKFURTERS AND OTHER SAUSAGES 22 SLICING AND SHREDDING CHEESE 23

12 12 12

IF YOU HAVE A PROBLEM 24

12 12

CLEANING AND STORING 24

FOR YOUR SAFETY 25

SOME TECHNICAL DATA 25

13 13 13 13 13

RECIPES 26

WARRANTY 49

PRACTICING WITH FOOD

Try chopping some practice foods before you process food to eat. A zucchini or potalo is a good choice. First cut it into 1'inch pieces.

Insert the metal blade and pul the pieces in the work bowl. Pul on the cover and the pusher assembly: press the pusher assembly down to

lock it into place. Press the lever

down to PULSE and released.

Repeat two or three times and see what happens. Each time the blade slops, let the pieces drop to the

bottom ol the bowl before you

pulse again. That puts them in the

path of the blade each time the

motor starts.

Using the pulse/chopping

technique, you can get an even

chop without danger of over

processing. Check the texture

Irequently by looking through the

cover o( the work bowl. II you want

a finer chop, keep pressing the

lever down to PULSE and releasing

it until you achieve the desired

texture. Onions and other food with

a high water content will quickly

end up as a puree unless examined

after each pulse to make sure it is

not overprocessed.

Try chopping other food, like meat

for hamburger or sausage. Then

make mayonnaise, pastry or bread,

as described in the recipes in this

book.To obtain consistent results: ► Be sure alt the pieces you add to

the bowl are about the same size

*■ Be sure the amount of food is

no ¡arger than recommended.

REMOVING PROCESSED FOOD

Before you do anything, wait for the blade to stop spinning.

When i! does, remove the cover lirst. You can remove the cover and pusher assembly in one operaiion. Hold the pusher assembiy wilh your Ihumb

away horn the descending

labs and turn it ciockwise. Lilt it off, and the cover wiil come with it.

Never try to remove the cover and Ihe work bowi together; this can damage the work bowl.

Remove ihe bowl from the base of the machine before removing the blade, This creates a seat to prevent (ood from leakihg. Turn Ihe bowl clockwise to unlock it from the base and lift it straight up to remove it.

To prevent the blade from falling out of Ihe work bowl onto your hand, use one of the methods shown at the right. Be sure your hands are dry. Remove the metal blade before tilting the bowl, using a spatula to scrape off any food sticking to it. Or

insert your finger through the hole

in the bottom ot the work bowl, gripping Ihe blade from the boltom, and grip Ihe outside of the work

bowl with your thumb. Ot hold the

blade in place wilh your linger or a

spalula while pouring oul processed

food.

CHOPPING AND WITH THE META

To chop rawlruits and vegetables

P U H E E I N G

L BLADE

First, cut [tie food into 1-inch pieces. You get a more even chop when ail pieces are about Ihe same size.

Put no more than 2 cups ol food into the worl< bowl. Lock the cover and pusher assembly in place. Press (he lever down lo PULSE and release it, repeating al the rate of 1 second on. 1 second off unlit the food is coarsely chopped. Then move Ihe lever up to ON, letting the machine run continuously until the food is chopped. Check frequently to avoid overprocessing Use the spatuta to scrape down any pieces that stick to the sides.

To puree Iruit and cooked vegetables

First, cut the food into linch pieces. You get a smoother puree faster when all pieces are about equal in size. Put no more than

cups of food in the work bowl. Lock Ihe cover and pusher assembly in place. Pulse to chop coarsely, then move the lever up to ON and process continuously until the food is pureed. (NOTE: Cooked potatoes

are an exception lo this procedure They develop a gluey texture when processed wilh the me'al blade. See

puree faster and smoother withoul

liquid Then add just enough liquid

to make Ihe puree pourable, return

it to Ihe soup liquid and stir lo

combine. the recipe for mashed potatoes at the end of the book.)

► Occasionally, a piece of lood may

become wedged between the blade ► When making soup, you will wan! to puree vegetables that have cooked in liquid Don't add the liquid lo the work bowl —just the cooked vegetables; remove them wilh a slotted spoon. They will

and the work bowl. If this happens,

remove the cover, lilt the blade out

carefully and remove the wedged

piece. Empty the bowl, reinsert Ihe

blade and lock the cover and the

pusher assembly into place, firsi

removing Ihe small pusher. Wove the lever up to ON and drop the food pieces through Ihe small teed tube while the machine is running. After adding a cupful this way. add Ihe remaining food lo the bowl and process lithe usual way.

TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE

To chop hard food like garlic,

hard cheese

Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running.

Small foods like garlic can be dropped in whoie. Large foods

like hard cheese should be cut

into 1-inch pieces. This method of processing minces garlic, shal

lots and onions. Hard cheese and coconut will have the same tex ture as if they had been hand grated.

IMPORTANT; Never try to process cheese that is too hard to cut with a knife. You may dam age the blade or the machine.

To chop parsley and other fresh herbs The herbs, the work bowl and the

metal blade must all be thorough

ly clean and dry. Remove stems from herbs. Add leaves to bowl and process until they are

chopped as fine as you want. 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 tor at least 10 days,

slored in an airtight bag in the

refrigerator. They may be frozen

tor 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 the peel with a vegetable peeler, leaving on the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches or less and process with 1/2 cup 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 min utes. Add to it some of the flour called for in the recipe. Use no more than 1 cup of flour for each cup of fruit.

COMPACT FLAT COVER Use the Compact Cover for added convenience vrhen your recipe calls for chopping, mixing, pureeing and kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and breads.

To assemble the Compact Caver: Begin with the work bowl and the melal blade, dough blade, or whisk attachment in place. Place the Compact Cover on the work bowl so that the Cuisinart logo written

on the cover is face up and read

able. Then turn cover COUNTER CLOCKWISE to lock into place.

To disassemble the Compact Cover:

Place one hand near the Cuisinart logo and one hand on opposite end ot cover: turn cover CLOCK WISE. Lift cover up and off work

bowl.

CHOPPING AND PUREEING

WITH THE METAL BLADE

Ta chop meal, poultry, lish and sealood

The food should tie very cold, but not frozen Cut it into 1-inch pieces to ensure an even chop. Process no more than 2-1/2 cups (M/'l pounds} al a time. Press the iever down to PULSE and release il, repeating 3 or 4 times at a rate ot 1 second on. 1 second oft. if the food is not chopped line enough, let ihe processor run continuously lor a few seconds. Check the texture often to avoid overpiocessing. Use a spatula to scrape lood Irom the sides of the bowl as necessary.

To puree meat, poultry, tish and seafood

Prepare Ihe food as described above. Pulse until il is evenly chopped, then process conlinuously lo Ihe desired texture. Scrape the bowl with a spalula as needed.

Leave Ihe puree in the work bowl and add eggs, cream and seasonings as called for by Ihe recipe. Process lo 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 femburgers, hash, stuffed peppers, rough pates dr smooth mousses.

To make peanut butter and

To chop nuts

Chop no more than 2 cups at one time. Press the lever down to PULSE and release it, repeating several limes. Check Irequently to avoid lelling powdered nuls clomp together in a nut butler.

other nut butlers

Process up to 2 cups of nuts. Let the machine run continuously. After 2 or 3 minutes, the ground nuts will lorm a ball lhat will gradually smootti out. Scrape the sides of the bowl and continue processing until

drops ol oil are visible. Taste lor When a recipe calls lor Hour or sugar, add some to the nuts tretore you chop them — about 1/2 cup for each cup of nuts This allows you to chop the nuts as fine as you warn without lurning them into a nut butter.

consistency. The longer you

process, the softer the butter will

be. For chunk style, add a handtut

of nuts just alter the ball of nut

butter begins to smooth out. To

make cashew butter, add a little

bland vegetable oil. Ptocessor nut

butters contain no preservatives. You can also chop nuls with a shredding disc. The optional Fine

Store in ihe refrigerator to keep

them wiihoul separating. Shredding Disc is parlicularly good.

To make llavored butters, spreads and dips

Cul room-temperature butter into tablespoon si;e pieces. Process flavoring ingredients lirsl — anchovies, cheese, herbs, etc — chopping them fine. Be sure Itie work bowl is clean and dry. Add small hard tngredienis like gatiic and hard cheese through the feed tube while the machine is running Next, add the bulter and process until smooth Add any liquid ingredients last, while the processor is running, and process jusl long enough lo blend. Process ingredients for spreads and dips in Ihe same way. They should be at room temperature and cul into 1 - inch cubes, or added by lablespoontuls.

TECHNIQUES

PURÉEING W

FOR CHOPPING AND

ITH THE METAL BLADE

To make mayonnaise The work bowl and melal blade most he clean and dry. Use one whole large egg. or the yolks Irom two large eggs. Mayonnaise

made from yolks vhll be almost

as thick as bntter. You should be

able to add 2/3 cup of oil for each yolk or 1-1/4 cups (or a whole egg.

Process the yolks or egg with vhtli salt, mustard and 2 table spoons of vegetable oil for at

least 30 seconds. Then, wliile the machine is running, pour 1/4 cup of oil into the small pusher. After it dribbles through the pinliole at the bottom, remove the small pusher and slovrly add the remaining oil while the machthe runs. See the recipe at the back ot this book

To beat egg whites

Use this method only for recipes

that can be done almost entirely

by food processor The y/ork howl must be absolute

ly clean. Add 3 or mote egg whites and press the ON lever. Add about 1 teaspooh ot lemon juice ot vinegar tor every egg white. Vinegar makes stifter whites; its flavor is hardly detectable in cakes, souillés or

icecreams. Continue processing until the egg whites hold their shape ■ about 1-1/2 to 2-1/2 min utes.

For the lightest, fluffiest egg whites, use the Whisk Attachment which is an optional attachment for the Pro Classic’" Food Processor.

To whip cream Processor whipped cream holds it shape very well. It is good tor decoration or as a topping for gingerbread, berries or other desserts. It will not whip to the

light. tIuMy consistency obtained by methods that beat in more air. Use the optional Whisk Attachment for the fluffiest whipped cream

Chill the cream well before slartthg. Process continuously

until it begins to Ihicken.

Then add sugar as desired and

continue processing, walcliing carefully until the cream reaches the desired consistency For con sistently reliable results, add 2 tablespoons of non-fat dried milk for every cup ot cream, before whipping.

To make crumbs and crumb

crusts Cut or break bread. crackers or cookies into pieces and put them in the work bowl. Process con tinuously until they reach the desired texture. For seasoned crumbs, chop the parsley or other fresh herbs with the crumbs. For

buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small teed tube while the machine is running.

For crumb crusts, process crack

ers or cookies as described above. Add sugar, spices and

butter, cut into pieces, as speci fied by your recipe. Process until well combined.

To make pastry This describes general procedure. A recipe giving exact proportions

is at the back of this book.

Combine unbleached all-purpose

flour, salt and pieces of very cold

or frozen butter in the work bowl.

Process to the consistency of

cornmeal. While the machine is

running, start pouring ice water

through the feed tube. Stop pro

cessing as soon as the dough

begins to form a ball, to ensure

tender, flaky pastry. Use the

dough immediately or form it into

a round disc about 11nch thick.

Wrap it in plastic wrap and refrig

erate or freeze for later use.

To make quick breads, and

cakes that use baking powder

and/or soda. The most important rule for suc cess is not to overmIx after the

flour is added.

The ingredients for these soft

doughs should be cold. If the

recipe calls for chopped ingredi

ents like lemon peel or nuts, chop them first while the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel:

see page 7.)

Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them.

Remove and reserve the dry

ingredients.

Add the eggs and sugar to the work bowl and process to mix.

letting the machine run about 1

minute. Next, add butter, at room

temperature and cut into 1-inch

pieces. Let the machine run con

tinuously for a minute, until the

butter is thoroughly mixed with

the sugar and eggs. Then add

flavoring 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 packaged cake mix.

Insert the metal blade and add the cake mix to the work bowl. While the machine is running, add the eggs and liquid through the small feed tube and process for 5 seconds. Scrape down the side of the work bowl and

process again for 1 minute for

maximum volume. Do not

remove the metal blade, insert a finger into the underside 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

purged soup from the work bowl,

replace the bowl on the motor

base. Insert the metal blade and

pulse once. Centrifugal force will

spin the batter off the blade onto

the side of the work bowl.

Remove the blade, and use the

spatula to scrape any remaining

batter from the bowl.

TECHNIQUES FOR KNEADING YE AST DOUGH WITH THE DOUGH BLADE

The Pro Classic™ Foot! Processor can mi!( and Idiead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time it you follow these directions. NEVER TRY TO PROCESS DOUGH THftT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND.

There are hvo general types ot yeast dough.

Machine capacity

If a bread dough calls for more Typical bread dough is made vdlP a flour mix thal contains at least 50% white flour, it is uni formly soit, pliable and slightly sticky v/hen properly kneaded It always cleans the inside of the work bowl completely when properly kneaded.

than the recommended amount

of tiour. mix and knead it in equal

batches. Do the same tor sweet

doughs thal call tor more than 3-

1/2 cups oMIour. Recommended maximum amount ol Hour is: <1 cups of all-purpose Hour or 2-

1/2 cups of vrhoie-grain flour

Using the right blade

Measure flour by the "stir, scoop and sweep" nreihod described

below Use the dough blade when the recipe calls for more than 3-1/2 cups (17-1/2 ounces) of flour. Use the melal blade when a recipe calls for fess than 3-1/2 cups of flour.

Typical sweet dough oonlains a

higher proportion ot sugar, hiitter and/or eggs than typical bread dough It is rich and sticky and

does not clean the inside ot the

Because the dough blade does

not extend to the outside nm of the work bowl, it cannot pick up all the flour when small amourUs are processed.

work bowl. It requires less

kneading afler the ingredients are mixed. Although 30 seconds is usually sutficient, 60 to 90 sec

Whichever blade you use, always push if down as far as it vrill go on the molor shaft.

onds gives better results it the machine does not slow down.

Except for kneading, descriheti

below, the processing procedures are the same tor both types of dough.

Measuring the Ilnur

It's best to weigh have a scale, or the recipe does n't specify v/eight. measure by the "stir scoop and svreep"

It.

If you don't

method. Use a standard, gradu ated dry measure, not a cup lor liquid ingredients.

With a spoon or fork. sf/Mhe Hour in

Its

dry measure,

container With the

scoop

up the flour so it overflows. With a spatula, knife or chopstick — being care ful not to press down —

sweep

excess Hour back into the con tainer so the top of the measure is level.

Prnnling the yeast The expiraiion dale is marked on Hie packages. To be sure your yeast IS active, dissolve it in a small amount of warm liquid (about 1/3 cup for one package ot dry yeast). II the recipe includes a sweetener like sugar or honey, add a tablespoon with the yeast. It no svreetener is called lor. add a pinch

loaio mihoijt it.

stand until

The yeasi

Let the mixture

foams — up to 10

won'/

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 sec onds. (Cheese, nuts and raisins may be added with the dry ingre dients or during the final knead

ing. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer tex ture. add them sooner.)

Adding liquids All liquid should be added through the feed tube v/hile 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

machine. Wait until ingredients in

bowl have mixed, then add

remaining liquid slowly. Pour liq

uid onto dough as it passes under

feed tube opening. Oo not pour

liquid directly onto bottom of

bowl.

Follow the recipe carelully. It is

important to add enough liquid to

make the dough soft enough to

knead. Kneading dough that is

too still can strain the machine.

The temperature of liquids used to dissolve and activate yeast

must be between 105° and 120°F.

Yeast cells are not activated at

temperatures lower than this and

they die when exposed to temper

atures higher than 130°F.

All liquid except that used to acti

vate yeast should be cold, to min

imize the possibility of overheat ing the dough. You must never knead a yeast dough to a temper ature higher than 100°F. 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 complete ly and forms a ball, process it for 60 seconds to knead it. Stop the machine and test the dough to be sure it's properly 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 dough for coffee cakes, batter bread and brioche

Process dough tor at least 30 seconds after all the ingredients are incorporated. It will not clean the inside ot the work bowl. If necessary, scrape the bowl and process for 5 more seconds.

Rising

Put the dough in a large, lightly 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

vegetable 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. 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 them only half full. Let rise until dough is just slightly above the top of the pan. If shap ing tree-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 Pro Classic™

Food Processor is extremely efficient. Follow the recipe for White Bread, pg. 43.

TECHNIQUES FOR KNEADING YEAST

DOUGH WITH THE DOUGH BLADE

Problems and Solutions with Typical Bread Bough

Blade doesn’! incorporate

ingredients Always start processor before adding liquid. Add liquid in slov/. steady stream, only as fast as dry

ingredients absorb it. If you hear

liquid sloshing, stop adding it but

do not turn oM machine. Instead,

y/ait until ingredients in work

bowl have mixed, then add

remaining liquid slowly. Pour liq

uid onto dough as it passes

under teed lube: do not pour liq

uid directly onto bottom of vrork

bowl.

Blade rises in work bowl

Blade may not have been pushed

dovrn as tar as it will go before

processing started.

Excessively sticky dough can

cause blade to rise even thqugh it

cleans inside ol work bov/l It

dougti feels very sticky, reinsert

blade and immediately add 2

tablespcons flour through feed

tube while machine is running.

Dough doesn't clean inside nf work howl.

• Amount of dough may exceed maximum capacity of your food processor. Remove halt and process in 2 batches.

• Dough may he too dry. If it feels crumhly, add water -1 tablespoon at a time - while

machine is running, until dough becomes moist and cleans inside ol work bovjl. Wait 10 seconds

betv/een additions of vyater

• Dough may be too wet While

machine is runing, add 1 table

spoon of Hour. If necessary, add

more ■ 1 tablespoon at a time ■

until dough cleans inside of work

bowl and forms a ball.

• Plastic dougb blade is intended

only for recipes calling for at least

3-1/2 cups of flour[17-1/2

ounces, 495g). If your recipe

calls for less flour, remove plastic

dough blade and insert metal

blade. Always use metal blade

for recipes calling tor less than

3-1/2 cups ot flour, such as pizza

dough.

Hub nl dough forms on top ol blade and does not become onitormty kneaded. Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in work bowl. Continue processing until dough is uniformly soft and pli able.

Dough feels tough after kneading Divide dough into 2 or 3 pieces

and redistribute evenly in bowl.

Process 10 seconds or until uni formly soft and pliable.

Salt dough or liquid leaks onto base olload processor

Always start processor before

adding liquid and add liquid only as tasi as dry ingredients absorb it.

flint) ol dougti lorms.

Dougti is too dry. Dougti is too wet end sticky.

Motor stops

• Pusher assembly may have become unlocked. Push down pusher sleeve to lock It into place and continue processing.

• Cover may have become unlocked. Lock cover and contin ue processing.

• Power cord may have become unplugged. Plug machine in and continue processing.

• Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool off, 5-10 minutes. A safety pro tector in the motor prevents it from excessive overheating. If the motor stops, turn the machine off. Alter 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 tea spoon at a time - until dough is sufficiently moist to clean inside of bowl.

Dough doesn't rise We recommend that you always test activity of yeast before using it by stirring it and at least 1/2 teaspoon sugar into about 1/3 cup warm liquid (105° - 120°F). Within 10 minutes foam should develop, indicating yeast Is active. Do not use dry yeast after expira tion date on package.

Don't knead so long that it becomes overheated. The ideal temperature for kneaded dough is 80°F; It should never exceed 100°F.

Let dough rise in draft-free envi ronment of about 80°-90°F.

Dough containing whole grain flour will take longer to rise than dough made of white flour only.

Baked bread too heavy Next time, feel dough to be sure It is uniformly soft, pliable and slightly sticky before setting it aside to rise. Let dough fully double in bulk in bowl or bag. punch it down, then let it double again after it is shaped.

PROBLEMS AND SDLUTIONS

WITH TYPICAL SWEET DDUGHS

Motor slows down.

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches.

• Don't process too long after all

the ingredients are incorporated. These rich doughs will give you good results after only 30 sec onds of kneading.

Blade doesn't Incorporate Ingredients. Butter or margarine. If not melt

ed. must be cut into tablespoonsize pieces before being added to work bowl.

Metal blade rises in work bowl Blade may not have been pushed

down as tar as it will go before

processing started. Machine may be overloaded.

Stop it. remove half of dough and process in 2 batches.

Motor stops See comments under "Typical Bread Dough".

Dough doesn't rise See comments under "Typical Bread Dough".

Avoid killing yeast cells by dis solving yeast in too warm water or overheating dough by exces sive kneading. Dissolve yeast in about 1/3 cup of warm liquid at

105°-120° F. All other liquid

should be cold.

PREPARING FOOD FOR SLICING AND SHREDDI N G

Round Irults and vegelables

Before processing onions, apples and olher large, round Iruits and vegetables, trim them with a knile. Cut the bottom end flal, to make the food lie stable on Ibe disc.

Place the food in the feed tube, tlat side down, Posilion it as lar right as possible, to prevent it from tilling

when being processed.

Choose fruits that are tirm and not too ripe. Always remove large hard pits and seeds Irom trails before processing Seeds Irom citrus fruits need not be removed. You may remove the rind betöre slicing or shredding, or leave the rind on.

Whole peppers are an exception

Remove the stem and cut the stem

end Hat Remove the core and scoop oul the seeds. Leave the end apposite the stem whole, to keep the structure stiff. This ensures

round, even slices.

t. .

Large fruits like pineapple

and cantaloupe

Cul Ihem in hall and remove the seeds or core, it necessary, cut the halves into smaller pieces to lit the leed tube. Remember to cut the ends Hat.

Cabbage and iceberg lettuce

Turn the head on its side and slice off the lop and bottom, leaving a center section about 3 inches deep. Remove the core and cul the center section in wedges to lit the feed lube. Remove the core from the

bottom piece and cut it and the top

piece into wedges to lit the teed tube. The optional 2mm or 1mm Slicing Discs are excellent tor slicing cabbage for coleslaw.

lithe fruit orvegelable

doesn’t til

Try inserting it from the bottom of

Ihe feed tube. The opening there is slightly larger.

Pack the teed tube for desired

results

For small, round, slices or short

shreds from carrots, zucchini and

other long vegetables, cut them in

teed-tube heighls and pack them

tightly upright.

For long slices or shreds, cut the

the food in teed-tube widths and

pack Ihe pieces horizontally.

Food should fit snugly but not so tight that it prevents the pusher Irom moving.

When slicing or shredding food,

always use Ihe pusher Never put

your fingers or a spatula into

the teed tube.

Never push down hard on Ihe

pusher Use ligfil pressure lor soft

fruits and vegetables like bananas,

mushrooms, strawberries and

tomatoes, and for all cheese. Use

medium pressure for most food —

apples, celery, cilrus Iruii. polaloes

and zucchini. Use t/rm pressure for

really hard vegelables tike carrots

and yams.

PRACTICING SLI AND SHREDDING

GING

1. Insert a slicing or shredding

disc, put the covet on the work

bowl and insert the prepared tood in the feed lube.

2. Prepare the pusher assembly.

Lock the small pusher in place and unlock the slide lock on back ol the sleeve, so the pusher can move up

and down freely,

3. Slide the pusher assembly over the teed tube and push the sleeve down lo lock it into place. Apply pressure to the pusher while pressing the lever down to PUtSE Release the lever as soon as the food is sliced or shredded.

d. You can load the leed tube repeatedly wilhoul removing the work bowl cover. Simply grasp the pusher assembly wilh your thumb on Ihe wide locking lab. Press firmly on the tab and lift up. The pusher assembly will come oil easily, leaving the cover and feed lube in place. Your other hand is free to reload the feed lube

REMOVING SHREDDED

SLICE FOOD

DOR

Sefore you do anything, wait for the disc to stop spinning.

When it does, remove the cover lirst. Hold ihe pusher assembly

with your thumb away Irom Ihe

locking labs and turn it clockwise. Lift, and the pusher assembly and cover wiilcome otf together.

Remove the slicing or shredding disc before removing the work bowl. Place two fingers under each side of the disc and lilt it straight up. Then turn the bowl clockwise to unlock il Irom the base and Iltl it straight up to remove it.

You can place the disc on top of the inverted work bowl cover, to minimiae drips and spills.

SLICING AND TECHNIQUES

Small, round fruits and

vegetables

SHREDDING

For large berries, radishes and mushrooms, Irim ibe opposite ends

Hat wilh a knile. Insert Ihefood

Ihrough the teed lube, standing each piece on a tiat end. You can fill the lube to abou! 1 inoh from the top. The bottom la/er gives you perfect slices for garnish.

If you want all the slices to be perfect, it’s best to process one layer at a time.

Long fruits and vegetables

Trim food like bananas, celery, and

zucchini by culling them into pieces a lltlle shorter than the feed tube. Cut both ends Hat. (Use a ruler as a guide, or the pusher assembly wilh the pusher pulled out as far as it will go )

Fill the feed tube wilh the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot till sideways as Iheyare sliced or shredded.

Small amounts of food

Lise the small feed lube and the smalt pusher. Remove Ihe small pusher trom the pusher assembly. Slide the pusher assembly over the leed tube and press the sleeve

down to lock it into place. Be sure

the slide lock on the sleeve is locked.

Cul Ihefood m lenglhsa little shorter than Ihe leed lube If you aie slicing one or two long, thin vegetables like carrots, push them against the right. II you are slicing a

tew vegetables that are wide al one eed and narrow at the other — carrots, celery or scallions — cul them in halt aid pack in pairs, one wide end up, one narrow end up

French-cut green beans

Trim Iresh green beans lo feed-tube

widths, Blanch them tor 60 seconds

in boiling salted water. Plunge them immediately into cold water to slop Ihe cooking. When they are cold lo the touch, drain and dry them. Stack them in the feed tube

horizontally to about 1 inch bom

Ihe top Use the slicing disc.

Be sure Ihe small puslier is locked and the slide lock on the sleeve is

unlocked. Apply light pressure lo

Ihe pusher and press Ihe lever

down to PULSE until beans are

sliced.To make long, horizontal

slices or shreds ol raw zucchini or

carrots, use the same procedure.

Matctisticks or julienne strips

Process the food twice — "double

slice" it. Insert any large Iruit or

vegetable — potatoes, turnips,

zucchini, apoles — in the teed tube

horizontally. Apply pressure lo the

pusher while pressing the lever

down lo PULSE until the (ood is

sliced. You will get long slices.

Remove the slices from ihe work

bowl and reassemble them as

shown. Reinsert them in the leed

tube, wedging them in tightly. Slice

them again. You will obtain long

julienne strips With the optional

Square Julienne Discs, you can

make square julienne ships in one

operalion.

SLICING MEAT

AND POULTRY

Cooked meat and poultry

The food must be very cold. If possible, use a chunk ol food jusl

large enough to fit Ihe feed lube. To make julienne strips of ham. bologna or luncheon meat, slack slices ol them. Then roll or (old them double and sland (hem upright in the feed lube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than wilh round ones.

Uncooked meat and poultry

Cul Ihe food into pieces to lit ihe teed lube. Boned, skinned chicken breads will usually til when cut in half crosswise. Wrap Ihe pieces in plastic wrap and put them in the freezer. They are ready lo slice when they pass this "knile lest’. They are easily pierced with the lip Ota sharp knife although semitrozen and hard to Ihe touch. Stand them in Ihe teed tube, cul side down, and slice them againsl the grain, using firm pressure on the pusher. Or lay them Hat In the feed lube, as many as will fit, and slice

with the grain, using firm pressure.

Frankfurters, salami and other sausages

It the sausage is soft, Iteeze it until hard lo the touch but easily pierced

with Ihe tip of a sharp knife. Hard sausages need rot be frozen. If the sausage is thin enough lo til in Ihe small feed tube, use thal lube. Otherwise, cut the sausage into pieces to tit the large feed tube completely. Stand the pieces vertically, packing them in tightly so they cannot till sideways.

SLICING CHEESE

AND SHREDDING

TYPE OF CHEESE Soft

Brie, Camembeft, Mozzarella, ricotla, Liederkranz, collage, cream

CHOP SHRED

SLICE

yes no no

Firm cheese like Swiss and

Cheddar

Cut the cheese into pieces to fit the teed tube. Put it in the treezer until It is serri-froien — hard to the touch bul easily pierced with the tip of a sharp kiite. Stand the pieces in the feed tube and apply light pressure to the pusher.

IMPORTANT: Never try to slice

soft cheese like Mozzarella or hard cheese like Parmesan. You may damage the slicing disc or Ihe food processor itself. You can successfully shred most cheeses except soft ones. The exception is Mozzarella, which shreds well It thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature.

Semi-Soft

blue, Fonlina.

Bel Paese

Semi-Hard

Cheddar. Monterey Jack, Longhorn. Swiss. Jarlsberg. Edam. Gouda.

Provolone

Hard

Parmesan, Romano, Pecorino. Sapsago

yes

yes no

chill chill chill

yes yes yes

chill chill chill chill chill chill

yes

chill chill

yes no

chill chill

room temp

ADDITIONAL INFORMATION

IF YOU HAVE A PROBLEM

Most problems with the food processor are easily solved. Here are some possible problems and their solutions.

Food Is unevenly chopped Either you are trying to process too much food at one time, or you are running the machine con tinuously instead of pulsing on and off until pieces of food are no larger than 1/2-inch cubes.

Liquid leaks from bottom of bowl onto motor base Remove bowl from base as soon

as you finish processing. Do not

remove metal blade first. Vi/hen

bowl and blade are removed together, blade drops down and forms an almost perfect seal

against the bowl.

Liquid leaks out between bowl

and cover when machine

is running

You added too much liquid.

Never use more than:

2-3/4 cups thin, 5 cups thick

liquid.

The thicker the liquid, the more

you can use. The figures above

are for thick mixtures like pan

cake or cake batter.

Slices are uneven or slanted

Pack feed tube more carefully as

described on pages 16 and 17.

Maintain even pressure on pusher.

Carrots or similar food falls over in feed lube Cut food into enough short pieces of equal height to fill feed tube. To slice one or two pieces, use small feed tube. Cut carrots in half and insert one piece point down and the other stem down.

Sliced or shredded food piles up on one side of work bowl This is normal. Remove disc occasionally and even out processed food. When food gets close to bottom of disc, empty work bowl.

A tew pieces of food remain on

lop ol slicing or shredding disc This is normal. In most cases,

you can shred more of the food

by moving the large pusher up and down, allowing the piece to be shredded, or by repositioning the piece in the feed tube and reshredding it.

Soft cheese like monarella spreads out and collects on top ol shredding disc The cheese was not cold enough, or the pressure on the pusher was too great. To shred soft cheese, do not push on the push er but let the cheese go through by itself. Tap on the pusher to guide it through.

CLEANING AND STORING

Keep your Pro Classic™ Food

Processor ready to use on a

kitchen counter. When it's not

being used, leave it unplugged.

Don't leave it with the pusher assembly in locked position, this could damage the on-off mecha

nism.

Store the blades and discs as you would sharp knives — out of the

reach of children. The Disc and

Blade Holders, optional acces sories. offer sale and convenient storage.

All parts except for the motor base are dishwasher-sale, and we recommend washing them in the dishwasher. Insert the work bowl upside down. Remember where you place sharp blades and discs, and unload the dishwasher care fully.

To simplify cleaning, rinse the vrork bowl, cover, pusher assem bly 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 or by using a bottle brush.

If you wash blades and discs by hand, do it carefully. Avoid leav ing 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 attachment 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. The tube at the back of the bowl

houses the metal rod that activates the motor.

Chopping certain foods may scratch or cloud the work bowl. Among them are ice, whole spices and oils like wintergreen. If you like to prepare your own spice blends, you nuy want to keep a second bowl just for that purpose.

The base housing is made of a tough plastic with high impact resistance. Its smooth surface will

FOR YOUR SAFETY

Like all powerful electrical

appliances, a food processor

should be handled with care. Follow these guidelines to protect

you and your family from misuse

lhat could cause Injury.

^ Handle metal blade and discs carefully. Their cutting edges are very sharp.

look new for years. Keep a sponge handy as you work and wipe spills from the base.

^Always place disc on flat stable surface before connecting detachable stem.

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

^ Never put blade or disc on motor shaft until work bowl is locked in place.

leave spots on the counter, spray them with a spot remover like Fantastik or K2-R and wipe with a damp sponge. If any trace of the

^Always be sure that blade or disc

is down on motor shaft as tar as it

will go.

spot remains, repeat the procedure and wipe the area with a damp sponge and non-abrasive cleaning powder.

To clean the inside of the detachable stem, slide the stem release button on the side up as far

^Always insert metal blade in work bowl before pulling ingredients in bowl.

^ When slicing or shredding food, always use pusher. Never put your fingers or a spatula into teed lube.

as it will go and hold it there as you

run water through the stem.

Always wait tor blade or disc to

stop spinning before you remove

IMPORTANT:

Never store any

blade or disc on the motor shaft.

pusher assembly or cover from work bowl.

No blade or disc should be placed

on the shaft except when the processor is about to be used.

Always remove work bowl from

base of machine before you remove metal blade or dough blade.

^ Be careful to prevent metal blade from falling out of work bowl when emptying bowl. Remove it before

tilting bowl, or hold it in place with your finger, a spatula or a spoon.

► Do not use pusher assembly if

sleeve becomes detached from pusher. Call Cuisinart Owner Service immediately. Our toll-tree number is listed in the warranty.

SOME 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, temperaturecontrolled 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. It this happens, the processor will stop. Turn it off and wait for the motor to cool off before proceeding. It will usually cool off 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 unlocked.

RECIPES

APPEnZERS GUACAMOLE

BLUE CHEESE AND PECAN SPREAD CHICKEN LIVER PATE CHEESE COINS

SOUPS

CHUNKY GAZPACHO

LEEK AND POTATO SOUP/VICHYSSOISE

LENTIL SOUP

SPLIT PEA SOUP

MEATS AND FISH

HAMBURGERS

MEATLOAF OR MEATBALLS

CHILI

SAUSAGE

FARMHOUSE HASH

CHICKEN AND VEGETABLES STIR-FRY

CRAB CAKES

VEGETABLES

BROCCOLI PUREE

MASHED POTATOES

POTATOES AU GRATIN

SHREDDED CARROTS AND ZUCCHINI

SALADS PEAR YOGURT 47

TOMATO SALAD 37

CREAMY COLE SLAW 38 APPLE PIE 48

SHREDDED CARROT SALAD

SAUCES

PESTO

27 MEXICAN SALSA 28 MAYONNAISE 40 28 NO-COOK CRANBERRY RELISH 40

PASTRY CREAM CHOCOLATE SAUCE RASPBERRY SAUCE 41

29 29 30 PASTRY 30 PIE PASTRY 41

FRUIT TART 41

31 QUICK BREADS, YEAST BREAD AND PIZZA 31 CORN BREAD 42 32

COFFEE CAKE 42

WHITE BREAD 43

WHOLE WHEAT BREAD 43

PIZZA DOUGH 44

35 PIZZA IN A HURRY 44

PIZZA SAUCE 45

35 DESSERTS 36 BROWNIES 45 36 CHOCOLATE CHIP OATMEAL COOKIES 46

37 CARROT CAKE 46

CREAM CHEESE FROSTING

BANANA-APPLE SHERBET

39 39

40 41

TIP: Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, purieing or kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and bread.

APPETIZERS

Guacamole

Serve with tortilla chips or crisp vegetables. For a less pungent tasle, use tiat-leaf parsley instead of cilantro

Blue Cheese and Pecan Spread

You can substitute collage cheese lor all or pari of the cream cheese and you can substitute walnuts for pecans.

INGREDIENTS INGREDIENTS 1 1

1/2 1 medium scallion, white part and 2 inches

large garlic clove, peeled 1/4 cup shelled pecans

medium jalapeno pepper, halved

and seeded

6 ounces cream cheese, in 1 -inch pieces 2 tablespoons blue cheese

cup tightly packed cilantro leaves

1 сируШ

of green, cut ini-inch pieces

3 3

1/4 1 1/4

ripe medium avocados (1/2

pound each), peeled, halved and pitted

tablespoons lemon juice

Pinch cumin

teaspoon sail

medium tomato, quartered, seeds removed

teaspoon chili powder

Process nuts with metal blade until they are finely

chopped, about 10 seconds. Add cream cheese and

blue cheese. Process unlil well mixed and smooth,

about 10 seconds. (If substituling cottage cheese.

process il until smoolh, aboul 90 seconds.)

2-1/4 cups y/fi/rf

Use metal blade to chop garlic, pepper, cilanlro, and

scallion until minced, aboul 15 seconds. Scrape down work bowl. Add avocados and all remaining

ingredienis except tomato. Process unlil smooth,

about 1 minute, scraping bowl as necessary. Add

tomato and pulse aboul 6 to 8 times, until il is linely chopped. Adjust sail if necessary.

Chicken Liver Pate

An extraordinarily good party dish that is easy to make

and keeps well. Serve it on toasted French bread or

apple slices.

INGREDIENTS 1 large unpeeled garlic clove 3

tablespoons butler, for sauteeing 1 pound chicken livers, trimmed 8 ounces unsalted butter 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 1

2-1/4

teaspoon freshly ground allspice

tablespoon Cognac 1

cups yield

Put garlic in small saucepan, cover with water and simmer 10 minutes. Reserve. Heat butter in skillet until it bubbles. Saute chicken livers over medium-high heat until brown on the outside but still pink within.

Cheese Coins

These tender and flavorful appetizers are easy to make, convenient to serve, and they can be refrigerated or frozen.

INGREDIENTS

ounces Cheddar cheese, cut in 1-inch pieces

4 ounces unsalted butter,at room tempera -

lure, cut in pieces 1/4 1/4

teaspoon salt

teaspoon Tabasco sauce or pinch of

cayenne pepper

cup Hour 100

cheese coins

Use metal blade to chop cheese until it resembles coarse meal, about 30 seconds. Add butter, salt and pepper. Process until smooth, about 60 seconds.

Scrape down bowl, add flour and proems until flour is just mixed in. Chill dough until firm enough to shape

Squeeze softened interior of garlic into work bowl. Add

into logs, about 1 hour.

livers and remaining ingredients. Process until creamy and smooth, about 1 minute. Scrape down bowl as necessary.

Divide dough into 3 equal parts and roll each into a cylinder about 1-1/2 inches in diameter. Chill until firm, about 2 hours.

Transfer pate to crock or serving dish, cover and refrigerate at least 4 hours. Let stand at room temperature for 30 minutes before serving. Well covered, can be refrigerated for up to 5 days.

Preheat oven to 400“F. Cut dough into 1/8-inch slices and place slices 1-1/2 inches apart on lightly greased baking sheet. Bake until lightly colored, about 10 minutes, being careful not to brown them. Transfer to wire rack to cool.

Unbaked, plastic-wrapped cylinders keep for about a week in the refrigerator. Cooked cheese coins can be frozen and reheated for 6 to 8 minutes in a 300°F oven.

SOUPS

Chunky Gazpacho

This refreshing coid soup carr be ready in fess lhan 10 minutes. You may serve it at once, but it improves with chitting

INGREDIENTS

1/2

small garlic clove, peeled

small jalapeno pepper'

scallions 1 celery stalk 1/2

2 2

medium bell pepper tomatoes 1-1/2 cups chicken stock cups tomato or V-8 juice 1 cup waler medium cucumber

Leek and Potato SoupAfichyssoise

Louis Dial, iongtime chef at the New York Ritz Hoiei, transformed the everyday Leek and Potato Soup into a cold soup suitable for parties

INGREDIENTS

medium leeks, while part only, thoroughly

cleaned 1/2 medium onion, peeled and halved 1 2

tablespoon unsalled butter

medium all-purpose potatoes, peeled

Salt and freshly ground pepper to taste

2 tablespoons lemon juice 1 cup milk

1 1/4

teaspoon salt

1/4 cup heavy cream

teaspoon Ireshly ground black pepper

Chopped chives, for garnish 4-1/2 cups yield 4 cups yield Halve jalapeno pepper and remove seeds. TrimCut leeks to fit feed lube. Use slicing disc lo slice leeks

scallions and celery and cut into 1 -inch pieces.and onions. Mell butter in large saucepan. Add leeks Quarter and seed bell pepper and tomatoes. Peeland cucumber and cut in half lengthwise. Remove seeds

onion and saute, stirring often, unlil soil but nol

brown, about 10 minutes.

and cut to fit feed tube vertically.

Cut potatoes in half crosswise, then quarter length Use metal blade to process garlic and jalapeno pepper until finely chopped. Add scallion, celery and bell pepppet. Pulse/chop to medium chop. Pul in large mixirig bowl, Pulse/chop 1/2 the tomatoes unlil coarsely chopped. Add lo mixing bowl. Puree remaining tomatoes unlil smooth, about 1 minute.

wise, Use slicing disc to slice them. Add potatoes, stock and water lo saucepan. Bring to boil, reduce

heal, cover and simmer gently, slirring occasionally,

until vegetables are very lender, about 25 minutes.

Adjust seasoning and serve hot as Leek and Potato

Soup or proceed as follows for cold Vichyssoise. With machine running, pour in 1/2 cup ol lomato juice. Add lo mixing bowl wilh remainirrg lomato juice and stir.

Strain liquid into large saucepan and set aside. Use

metal blade to puree vegetables, stopping once to

scrape bowl Whisk puree into reserved liquid, add Insert slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add lo mixing bowl with remaining ingredients and slir to combine. Cover and chill belore serving.

milk and bring to a boil over moderate heal, stirring

conslanlly. Remove from the heal and stir in cream.

Season lo taste with salt and pepper. Relrigerale until

Ihoroughly chilled Taste again for seasoning and

sprinkle with chopped chives. 'Handle hot peppers carefully. Their oil can irritate the skin and eyes. Wash your hands after preparing them.

Lentil Soup

This hearty winter soup is a meal on its own,

Split Pea Soup

A perfect family lunch or supper.

accompanied by crusty bread and a salad.

INRRFDIFNTS 8 ounces lentils 1/2 large garlic clove, peeled

1/2

1/2 1/2 2

small onion, peeled and halved medium celery rib. in 1-inch pieces medium carrot, in 1-inch pieces

medium tonratoes, quartered 2-1/2 cups beef broth 2-1/2 cups water 2 teaspoons white-wine vinegar

1/2 1/2 1/8

teaspoon paprika

teaspoon salt*

teaspoon freshly ground pepper

Pinch dried thyme

1/2

pound Polish kielbasa or other smoked

sausage

1/2 1/2

1/2 3/4 3-1/2

1 medium carrot

1/2 1/2

4 cups yield

Rinse peas and place in large pot. Peel onion and garlic. Use metal blade to chop garlic tine, about 10 seconds. Add onion and pulse until coarsely chopped.

INGREDIENTS pound split green peas large onion, quartered large garlic clove pound smoked ham hocks

cups water

large celery rib medium potato Salt and pepper

about 6 to 8 pulses. Add to pot with ham hocks and

6 cups yield

water. Bring to a boil and reduce heat. Cover and

simmer (or 1 hour, stirring occasionally. Uncover and Wash lentils under cold running water, drain them and place them in a large saucepot.

simmer until hocks are tender, about 30 to 40 minutes.

Stir occasionally and add more water if necessary.

Remove hocks and let them cool while preparing Use metal blade to pulse/chop ^rlic, onions, celery

vegetables. and carrots until finely chopped. Put in pot with lentils. Chop tomato into line pieces. Add to pot with all remaining ingredients except sausage. Cover pot and cook for about 1 hour.

Peel carrot, cut in feed-tube lengths, then halve

lengthwise. Cut celery in f%d-tube lengths then halve

lengthwise. Peel potato, halve crosswise then quarter

halves lengthwise. Insert slicing disc. Stand vegetables Freeze sausage until hard to the touch but easily pierced with tip of sharp knife, about 30 minutes.

upright in feed tube and slice with medium to firm

pressure. Reserve. Drain and reserve soup liquid and puree solids with

metal blade. Return puree to broth and stir to combine. Use slicing disc to slice sausage. Add sausage to soup and reheat gently until sausage is warm, stirring occasionally, about 20 minutes.

Puree soup with metal blade until smooth, about 15

seconds. Return to pot. Remove meat from hocks and

pulse until coarsely chopped, 4 to 6 pulses. Add to pot

with vegetables. Cover and simmer until tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season to taste.

*Omit salt if using salty sausage.

MEATS AND FISH

Hamburgers

Chop meat to the exact texture you want — and control the amount of fat Our test kitchen finds 20%

Mealloaf or Meatballs

For a spicier meat loaf, add a few drops of Tabasco

sauce and a teaspoon of Worcestershire sauce. fat ideal — less than the usual supermarket mixture. Use boneless beef—round, chuck or any cut you

choose. Before chopping it, trim off all membrane, gristle and fat. Reserve the fat. which will usually be more than you need. Cut the b№f into 1-inch cubes and chill until slightly firm—usually 30 minutes in the freezer.

1 small onion, quartered 1/4 cup loosely packed parsley leaves

1 slice day-old bread, broken in pieces

3/4 pound boneless chuck, cut in 1 -inch

INGREDIENTS

pieces* _______ 3/4

INGREDIENTS

___________

pound combined meal and fat

1-1/2 tablespoons milk* 1/2 teaspoon salt 1/8 teaspoon dried thyme leaves

If you don't have a kitchen scale, measure solidly

1 large egg packed beef cubes and solidly packed fat cubes in cups, te/o/echilling them, as follows;

1-1/4 1/4

cups beef cubes cup fat cubes

3/4 pound of mealloal Put all ingredients except egg in work bowl and pulse/

chop 4 to 6 times. Then process continuously until

chopped fine. Add egg and pulse 4 or 5 times or until Put beef and fat in work bowl and chop with metal blade. Pulse/chop a few times to start, then let machine run continuously, checking every 5 seconds to check consistency. Be very careful not to over

desired consistency is reached, watching carefully to

avoid overprocessing. Pack mixture Into loaf pan and

bake at 350*F until cooked through, about 40 to 50

minutes. process.

*You can vary these ingredients by using a mixture of Handle hamburger with a light touch. Remove work bowl from processor base and carefully take out metal

beef, veal and pork or replacing the milk with tomato

juice. blade. Use as little pressure as possible in shaping patties.

Variation: Instead of making a meat loaf, shape

mixture into balls of 2 tablespoons each, arrange them

in single layer in baking dish and bake at 375°F tor

about 25 minutes.

_____________

Chili

Kids love chili and it's a versatile dish, Serve it on ho! dogs, (ill tacos with il or eat it plain. This one freeies

Slir in the beans and cook until heated through. Taste and add salt, il needed.

well lorabouie monlhs.

Try some of these garnishes wilh the chili: shredded

INGREDIENTS

3 medium garlic cloves

1 1

medium onion pound boneless beel chuck, chilled

Cheddar or Monterey Jack cheese, shredded lettuce,

sliced jalapeno peppers, sliced scallions, sliced black

olives, chopped tomato or chopped avocado.

1-1/2 teaspoons whole cumin seed 2 2 2

1 1/8

1 1

tablespoons vegetable oil tablespoons chili powder tablespoons paprika teaspoon sail teaspoon crushed red peppers 8-ounce can whole tomatoes cup water

2 cups red kidney bean 4-1/2

cups yield

Peel garlic and onion; quarter onion. Process both

with metal blade until (ineiy chopped, about 15

seconds. Remove and reserve. Trim beef ol all lat and cut il into 1-inch cubes. Process until coarsely

chopped, about 10 to 12 pulses.

Brown cumin in saucepot over medium heat. Shake

pan constantly and cook until cumin begins to smoke. about 1 minute. Remove and reserve.

Heal vegetable oil in same saucepot over medium heat. ■ ^ .-.1 Add garlic and onions and cook for 2 minules. Add beet and cook, stirring often, until no pink color remains, aboul 5 minules.

Reduce beat to tow. stir in cumin, chili powder, paprika, salt and red peppers and cook uncovered for 5 minutes, stirring occasionally.

Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over

medium-tow heat lor 45 minutes, stirring occasionally.

Sausage

When you make your own sausage, you're in control of

Ihe ingredients. These sausages have no additives and less than the usual amount of fat.

INGREDIENTS

_____________

1/2 pound pork or beef, cut in 1 -inch cubes

and chilled

3 ounces pork or beet fat. cut in 1 -inch cubes

and chilled

1 tablespoon cold water

3/4 teaspoon salt

1/2 teaspoon dried sage 1/8 teaspoon dried thyme 1/8 teaspoon pepper

Flour 3/4 pound, approximate yield Put all ingredients except flour in work bowl and chop

with metal blade. Pulse/chop to start, then let machine run continuously, slopping every 5 seconds until desired texture is reached.

Shape mixture into cylinder 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate for 3 hours or overnight. Cut into 1/2 inch slices and cook, or wrap

individually and freeze.

To cook, coat each patty with flour. Place patties in cold skillet and cook over moderate heal until

Farmhouse Hash

II you don't have a kitchen scale, measure in cups — 2-1/4 cups of tightly packed meat cubes weigh about a pound.

INGREDIENTS

4 tablespoons unsalted butter

1 small onion, peeled and halved

1/2 pound leltover meat, cut in 1-inch pieces

1/2 pound cooked potatoes, cut in -inch pieces

Salt and freshly ground pepper

1/4 cup beef or chicken slock 3 servings Melt hall the butter in a heavy skillet. Use metal blade

to pulse/chop onion until it is finely chopped. 8 to 10 pulses. Saute onion in skillet until soft but not brown,

about 5 minutes. Reserve.

Use metal blade to process beef until coarsely

chopped. Add potatoes, salt, pepper and sauteed

onions and pulse only until potatoes are coarsely

chopped.

Heat remaining butter in skillet over medium heat. Add hash, pour stock over all and pat down gently with spatula. Cook over low heat for 20 to 25 minutes, turning mixture over with spatula as crust forms on bottom. Transfer to warm serving plate.

browned. Turn and cook second side over medium to

low heat, allowing 15 to 20 minutes total cooking time.

Chicken and Vegetable Stir-Fry Stir-frying and the food processor are a most effec tive combiration to put a meal on the table in no time.

INGREOIEMTS

2 red poppers, cored, seeded, stemmerl 6 scallions, cut to tit teed lube horizontally

2 zucchini, cut to fit feed tube horizontally

1 yellov/ squash, cut to fit teed tube

1 garlic cloves, peeled

1 1-tnch pieces Iresh ginger

pounds boneless chicken breasts

1/3 cuptvater 2 tablespoons dry Sbeiry 3 tablespoons soy sauce 2 teaspoons Oriental sesame oil

1/4 teaspoon black pepper

teaspoons cornstarch

3 lahifispoons vegetable oil 6 Splil chicken breasts lengtinvise Tuck ends under

lo form compact shapes ol uniform thickness. Wrap ihdiuidually and freeze on baking sheet until firm to the touch but easily pierced with the tip of a sharp knife.

and cut vertically into 3 slabs

horizontally

servings

Use metal blade to mix vjaier. Sherry, soy sauce, sesame oil, ground pepper, and cornstarch until smooth, about 15 seconds. Remove metal blade, leaving contents in work bowl.

Heat vegetable oil ih skillet over high lieal uhtil very hot Add chickeh pieces and cook stilling vigorous ly. until chicken is opaque, ahmit 3 minutes.

Add vegetable mixture and stir-lry over medium-high

heat until crisp-tender, about 2 minutes. Add sauce

mixture. Cook, stirring, until sauce thickens, aboul 1 minute. Serve over brown or white rice.

Stand peppers on long ends and use slicing disc to slice Iheni, using light pressure. Lay scallion pieces in feed lube horizontally and slice into slivers, using light pressure.

Insert shredding disc and zucchini and squash, using light pressure. Remove and reserve vegeta bles.

Use iiieial blade lo chop garlic and ginger line, aboiil 4 pulses Do nol emply work bowl. Insert slicing disc. Slaiid chicken pieces tightly in feed tube and slice, using tirni pressure Remove and reserve on plate, loosely covered with plastic wrap.

VEGETABLES

Crab Cakes

These delicate seafood cakes are perfect with drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat.

_______

INGREDIENTS

_____________

4 slices white bread, lightly toasted

1 medium garlic clove, peeled 1 small onion, peeled and quartered 1 tablespoon unsalled butter 1 tablespoon parsley leaves

Broccoli Puree

Broccoli is high in fiber, high in potassium and low in calories. This recipe uses the stems, which are often discarded.

INGREDIENTS t bunch broccoli, about 1-1/2 pounds 1 small onion, peeled 2 tablespoons butter 1 teaspoon lemon juice

Salt and pepper to taste

1 pound lump crabmeat, picked over to

remove cartilage

2-1/2 cupsyield

1/4 cup mayonnaise 1 large egg 1 tablespoon lemon juice 1/4 teaspoon salt

Tartar sauce (see recipe on page 38)

Remove stems from broccoli and reserve florets. Use slicing disc to slice stems and onion. Cook sliced vegetables in boiling water to cover with 1/2 reserved

florets until tender, about 6 to 8 minutes. Drain,

reserving liquid.

54 1/2-ounce crab cakes

Use metal blade to puree solids with remaining

Preheat oven to 375oF. Break bread in quarters and

ingredients until smooth, about 1 minute.

process with metal blade to fine crumbs, about 40 seconds. Reserve 1/4 of crumbs and put remainder in pie plate.

Cut reserved florets into smaller florets and cook in reserved liquid until tender, about 3 minutes. Remove with slotted spoon. Pour enough hot cooking liquid

Drop garlic through feed tube with machine running and process until finely chopped, about 10 seconds. Add onion and chop fine, about 10 seconds. Cook

into work bowl to reach desired consistency, then pulse in florets. Season to taste. Or serve the florets on a bed of pureed broccoli.

mixture in the butler over low heat until golden brown,

stirring, about 10 minute.

Chop parsley fine, about 5 seconds. Add onion mixture, crabmeat. mayonnaise, egg. lemon juice, salt and reserved bread crumbs and pulse until combined, about 8 times.

Form mixture into 1-1/2-inch cakes by generous teaspoon measures. Coat them with crumbs in pie plate and place on buttered baking sheet. (Recipe may be prepared ahead to this point and refrigerated up to 4

hours.) Bake in preheated oven unlit golden brown. 10

to 15 minutes. Serve with Tartar Sauce.

Mashed Potatoes The shredding disc processes cooked potatoes to the right texture. Be careful rot to over proecess when you mix them with the other ingredients.

IMGREDIENTS INGREDIENTS

IM cup hot milk

2 tablespoons butter in pieces

1/2 teaspoon salt

Freshly ground pepper Pinch of nutmeg (optional)

3 large potatoes, peeled, boiled

and drained

senings

Pul all ingredients except potatoes in work bowl and insert shredding disc. Process potatoes and leave them in work bowl. Remove shredding disc and carefully insert metal blade. Pulse 2 or 3 times, until liquid is absorbed. Rotates will become gluey if you overprocess

Wonderfully light, tluMy mashed potatoes can also be made with the optional Whisk Aitachmeni (DLC-

155).

Potatoes au Gratin You can use baking or boiling potatoes for this substantial yet elegant dish.

ounces Gruyère clieese. cut in cubes

medium garlic cloves, peeled medium onions, peeled and quartered

2-1/2

cups milk or half-and-half teaspoons salt Freshly ground v/hite pepper large potatoes (about 10 ounces each), peeled and cut flat at ends

2-quart 8

baking dish serwfjps

Preheat oven to 400°F and butter baking dish. Chop

cheese with metal blade until it is finely grated

Remove and reserve it. Drop onion and garlic

ttirough feed lube wbile machine is running anil

process until tinely chopped Put onion/garlie mix

ture in saucepan with milk, salt and pepper. Shred potatoes with shredding disc, one at a lime,

using firm pressure on pusher. Add shredded pota toes to saucepan and bring mixture to a boil, slirring continuously to prevent scorching

■i' -

Remove saucepan from heat and spread potato mix tute in prepared baking dish Sprinkle v/ith reserved cheese and bake for 25 minutes or until potatoes are tender and cheese is golden. Let stand for 10 min utes before serving.

y SALADS

Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved If you like, substitute an equal amount of parsnips for zucchini.

INGREDIENTS

medium carrots (about 2 ounces 1-1/2

each) 4-1/2

medium zucchini (about 4 1/2 ounces each)

1/4

cup unsalted butter Salt and pepper to taste

1/2

teaspoon chopped tresh tarragon or 1/4 as much dried (optional)

servings

Peel carrots and cut them and unpeeled zucchini to tit teed lube horizontally. Process with shredding disc

Men butler in large skillet. Add stiredded vegetables

and sprinkle vvitti a liUle salt and pepper. Cover and

cook until lust tender. 2 or 3 minutes

Season with tarragon, salt and pepper to taste.

Sliced Tomatoes on Shredded Lettuce

You can prepare all the elements of this salad in the work bowl.

i^rediemTs

1/4 cup paisley leaves, loosely

packed

medium shalloi. peeled tablespoons red-wine vinegar tablespoons safflovrer oil teaspoon Dijon-style mustard

1/2 1/3

teaspoon sugar

leaspdon salt

Freshly ground black pepper

firm, ripe, medium lomaloes.

cored and cut Hat at ends

medium head romaine lettuce

servings

Use metal blade to chop parsley and shallots fine

Add all remaining ingredients, except lomatoes and

lettuce, through the feed tube opening while the inactiine is running. Remove nielat blade and insert slicing disc

Slice tomatoes into dressing, using light pressure Cut lettuce into sections to lit teed tube Use slicing

disc to slice it. using medium pressure. Transfer contents of woik bowl lo platter, arranging

tomatoes over lettuce in an attractive paltein.

TIP: When preparing a meal, make the dislies vhth the least amount ol wet ingredients first. For exam ple. make the bread first, then you don’l need lo wash the bowl belore making the salad In many cases, wiping the bowl with a paper towel botvreen recipes is sufficient

Creamy Cole Slaw

Cole slaw only takes minutes to prepare when you don't have lo slice Ihe cabbage by hand.

Shredded Carrot Salad

The brilliant color of carrots and peas make this fresh and simple salad a welcome addition to a party buffel table.

INGREDIENTS

INGREDIENTS 1/4 cup loosely packed parsley leaves2 pounds young carrots, peeled 1 1/3 cup mayonnaise 1/4 1/2 fablespoon red-wine vinegar 1/4 teaspoon salt 1

l-ounce piece peeled onion 3 large scallions, trimmed

cup fresh lemon juice

1/4 cup vegetable oil

teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon sugar 1/2 large carrot, peeled Pinch ol cinnamon 1/2 medium head green cabbage, about 2

pounds

f/2

Pinch ol allspice

Freshly ground black pepper

cup cooked peas, fresh or frozen

5 cups yield

8 servings Process parsley with metal blade until minced. Add onion and process until minced. Add all remaining ingredients except carrot and cabbage and process 5 seconds lo combine. Remove metal blade.

Cut carrots in lengths to (it feed tube horizontally and parboil them in salted water until you can jusi pierce Ihem with the tip of a sharp knife, about 3 lo 5 minutes. Drain them and rinse under cold water When

Cut carrot in half crosswise. Core cabbage and cut it

they are cool, blot dry with paper towels. into wedges. Insert shredding disc and shred carrot, using (irm pressure. Insert slicing disc and slice

cabbage, using lirm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning. Serve immediately or refrigerate for up to 24 bouts. Before serving, drain excess liquid and

Cut scallions into 1-iich pieces and process scallions

with metal blade until they are linely chopped. Add

lemon juice, oil, salt, sugar, cinnamon, allspice and

pepper and process for about 3 seconds. Leave the

dressing in the work bowl.

adjust seasoning. Serve chilled.

Insert shredding disc, pack carrots lengthwise in feed

lube and shred, using medium pressure, Transfer

contents of work bowl fo serving bowl, add peas and

toss gently to coat all ingredients with dressing. Serve

cold or at room lemperature. Adjust seasoning just

before serving.

SAUCES

Pesto

A classic pasta sauce from Italy. One cup is enough lor 1 pound of pasta. It’s also good on boiled potatoes or in soups.

Mexican Salsa

Serve this sauce as a topping for tacos, or with grilled fish or chicken. It is best when fresh; it may become slightly bitter after standing a day.

INGREDIENTS INGREDIENTS

3 ounces imported Parmesan cheese, at1-1/2 jalapeno peppers

room temperature, in 1-inch pieces

1/2

medium onion 3 small garlic clove, peeled 1/3 cup packed cilantro leaves* 2

cups tightly packed fresh basil leaves 1/4 cup pine nuts 1/2 1/4

teaspoon salt 3 medium tomatoes, cored and quartered

cup olive oil

1/8

teaspoon salt teaspoons lime juice

2 cups yield

cup yield

Cut peppers in halt lengthwise, remove and discard

Use metal blade to chop cheese and garlic, about 30

seconds. Add remaining ingredients except oil and process until combined, about 8 pulses. With machine

running, pour oil through feed tube. Process until

stems, seeds and membranes. (Handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands alter handling them.)

Peel and quarter onion. combined, about 10 seconds. Scrape down bowl and continue processing until smooth, about 20 seconds.

Use metal blade to process peppers and cilantro until finely chopped, about 20 seconds. Scrape bowl, add

This keeps for up to 5 days in the relrigerator and it

salt and lime juice and pulse twice. also freezes well. Some people prefer to omit the cheese when freezing pesto and add it just before serving.

Add tomatoes and onions and pulse until they are

coarsely chopped, about 10 to 12 times.

Transfer to serving dish, stir and serve within 1 or 2

hours.

’Substitute llaHeat parsley it cilantro is not available.

Basic Mayonnaise

For a ciassical mayonrtaise, as thick as butter, substitule 2 egg yoiks for each whole egg.

No-Cook Cranberty-Orange Relish

Because this is an uncooked relish, ii requires oniy 1 cup of sugar to sweeten 1 pound of cranberries. Most cooked relishes call for 2 cups.

1 1

large egg 2 tablespoon fresh lemon juice or wine

vinegar

INGREDIENTS

1-1/4

tablespoon mustard, preferably Dijon-styie

cups oil* 1-3/4

1-1/2 cups yield

1/2 1/2 cup sugar

Use metal blade lo chop cranberries and oranges

INGREDIENTS cupsiresh cranberries navel orange, unpeeled and quartered

cups yield

coarsely chopped, about 8 to 10 pulses. Add sugar Use metal blade to process egg, lemon juice or vinegar, mustard and 1 tablespoon oil in work bowl lor

and process lo mix, about 20 seconds. Taste and add

more sugar il desired Refrigerate in airtight container. 60 seconds. While machine is running, pour 1/4 cup ol oil into smati pusher, (Do not put in more than this or it will dribble through too quickly.) When II has dribbled through hole in botlom of small pusher, remove small pusher from feed lube and gradually add remaining oil, while machine continues to run. Mayonnaise will thicken as oil is added. Taste and

adjust seasoning if necessary.

'You can use one oil or a combination, about 20% lighl olive oil lo B0% vegetable oil. for example.

Low cholesterol variation: Substitute 2 table

spoons of Egg Beaters" tor the egg, omit vinegar, increase salt and add pepper. Proceed as above.

Herb Mayonnaise: Add 1/4 cup lightly packed fresh

green herbs when you put in the egg. Recommended herbs are parsley, dill and tarragon, with stems removed.

Tartar Sauce: Triple the amount of lemon juice.

When mayonnaise is finished, add these ingredients: 3 small gherkins, 1/4 small onion, 1 tablespoon capers.

1 tablespoon bottled horseradish and 3 drops Tabasco sauce. Process until gherkins and onion are chopped fine, about 10 seconds.

. \

PASTRY

Chocolate Sauce

You can make a delicious chocolate sauce in your

Basic Pastry

This is the basic dough for pies, tarts and quiches. work bowl in 1 minute! No more worries about melting chocolate on top of the stove.

ounces semi-sweet chocolate, broken into 1/2-inch pieces

1/4 cup super-line sugar

INGREDIENTS

1/3 7/8

cup water, heated to boiling

cup yield

1-1/2

1/2

1/4

INGREDIENTS cups all-purpose flour stick very cold unsalled butter, in 1- inch pieces teaspoon salt

cup ice water

11-inch pie shell

Use metal blade to chop chocolate and sugar until

coarsely chopped, about 6 pulses. Then process continuously until chopped to a fine powder, about 60 seconds. With machine running, slowly pour hot water through feed tube. Process until chocolate melts, about 45 seconds, stopping once to scrape down bowl.

Mint variation: Add 1 tablespoon of peppermint

Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice

water and pulse until dough begins to clump together.

Do not let it form a ball. Put dough in a plastic food

storage bag. Work through bag to press dough

together into a ball, then a flat disc.

Refrigerate dough for at least 1 hour. extract, creme de menthe or peppermint schnapps to water after it is heated.

Roll dough on lightly floured surface to a circle about

1/8 Inch thick. Press into place in pie pan. Use kitchen

Raspberry Sauce

A fine finish for any fruit or chocolate dessert: ice cream, sherbet or cake. You can substitute strawber

ries for the raspberries.

shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under. Pinch crust to form decorative edge. Prick bottom and sides with fork and refrigerate crust for 30 minutes, or until firm.

_______

INGREDIENTS

____________

Preheat oven to 400°F 15 minutes before baking.

1 10-ounce package frozen raspberries in 1 tablespoon honey

syrup, thawed

Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake it lor 12 minutes. Remove paper, beans or rice, prick shell again and

cup yield

bake it 6 minutes longer, or until it is lightly browned.

Remove shell from pan and let cool on wire rack. Use metal blade to puree raspberries and honey tor 30 seconds. Transfer to fine sieve over bowl. Press solids through with back of spoon and discard seeds in sieve. Serve at room temperature or warm slightly to serve over icecream.

Fruit Tart: To make a one-crust tart, use a tart pan instead of a pie pan. When cooked shell is thoroughly cool, spread about 1 cup of pastry cream (see recipe) on the bottom. Arrange sliced fresh fruit decoratively on top.

QUICK BREAD, YEAST BREAD AND PIZZA

Corn Bread

This is a particularly moist and llavorful corn bread which is best served warm.

INGREDIENTS

tablespoons butter 3/4 cup yellow cornmeal 3/4

cup all-purpose flour 1/4

1-1/2 tablespoons sugar 1/3

2 teaspoons baking powder 1/4

1/4 1/4

teaspoon baking soda 1 large egg

teaspoon salt 1

1 cup buttermilk 1 1/3

large egg 1/4

cups fresh, frozen or canned corn kernels 8x8 pan sw in inches

Coftee Cake

This makes an excellent breakfast, or adds a sweet flavor to lunch or supper.

INGREDIENTS

1 package dry yeast

tablespoons sugar

cup warm water cup sour cream cup cold milk

teaspoon vanilla

cups flour

cup butter

1/2

teaspoon salt

Filling 2 tablespoons melted butter

Preheat oven to 425 F. Melt butter in baking pan.

1/2 1/2

cup light brown sugar cups raisins or dates, cut in 1-inch pieces

Use metal blade to process all dry ingredients until1/2 cup pecans

combined, about 10 seconds. Add butter and1

teaspoon cinnamon remaining ingredienls except corn kernels and process until mixed, about 5 seconds. Scrape down work bowl

and gently stir in corn.

To make Ihe dough, dissolve the yeast and half the sugar in warm water in a 2-cup liquid measure. Let

stand until foamy. Whisk together the sour cream, Pour into prepared pan and bake until a loolhpick inserted in center comes out clean, about 25 minutes.

milk, egg, and vanilla extract and add to the yeast

mixture.

Muffin Variation: For corn muffins, pour baiter into

greased, standard-size mullin tins, filling them 3/4 full. Bake in preheated 425‘F oven lor about 25 minutes. Makes 6 muffins.

Use metal blade to process flour, butter, salt and

remaining sugar for 10 seconds. With machine

running, add liquid ingredients through feed tube in

steady stream as fast as flour absorbs them. After

dough cleans inside of work bowl, continue process

ing 40 seconds more to knead it.

Shape dough into ball and place it in lightly floured

plastic food storage bag. Squeeze out air and close top

with wire twist. Let rise in warm place until double, about 1 hour.

Roll dough on lightly floured surface to rectangle

about 20 inches long and 12 inches wide. Brush with

melted tmlter Wild remaining butter, brush inside ol 9x13-inch pan.

To make filling, use metal blade lo process sugar,

While Bread It's best to make this bread with bread flour, or unbleached flour, or a oombirtatlon of both. Bread made vhth bread Hour will rise higher in the oven,

dales or raisins, pecans, and cinnamon until coarsely

_____

chopped, about 45 seconds. Spread lining over dough. Roll dough up, jelly-roll lastiion, Irom long side. Use sharp knile to cul rolled dough into 3/4-inch slices. Place slices in pan, cut sides up, and lei rise unlil doubled.

Preheat oven to 375’F and bake collee cake until golden and bubbly, about 20 to 25 minutes.

package

1/3 cup warm water 2 teaspoons sugar 4 cups white flour 3 tablespoons unsalled butter, in lablespoon-

1 teaspoon salt 1 cup ice water

INGREDIENTS _____________

size pieces

/- pound loaves

Stir yeast and sugar into warm vrater in 2-cup mea sure and let stand until loamy, 3 to 5 minutes Use dough blade to process flour, butter and sail tor 20 seconds. Add ice water to yeast mixture.

With machine running, pour liquid through teed tube

in steady stream, only as fast as Hour absorbs it Cohlihue processing until doiigli cleans inside ot

wdrk bovrl and torms a hall. Then let machine run

for GO seconds lo knead dough.

Shape dojgh into ball and place in lightly floured plastic storage bag. Squeeze oul air and close end wilh

wire twist, allowing space for dough to rise. Let rise in warm place until dough has doubled in bulk, about 1

lo M/2 hours.

dry

yeast

Punch dough down and shape into 2 loaves Place each in greased 4-cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough just rises above top o( pan, about 45 minutes. Bake in middle rack of preheated 375T oven until top is brown, about 35 minutes Remove Irom pan and cool on wire rack.

Whole Wheat Variatirtn: Replace 1/2 of while Hour

wilh an equal amount ol whole wheat Hour.

Basic Pizza Dough

With this dough, you can make large pizza crusts to serve several, or small ores lo serve a few.

Pizza In a Hurry

It takes no longer to make this pizza than lo wait for

one you order to take out.

INGREDIENTS INGREDIENTS 1 1

package active dry yeast 1 14-ounce pizza crust (see recipe, left)

leaspoon sugar 4 ounces Parmesan cheese, at room tern 2/3 cup warm water peralure 1-2/3 3/4 2

1-1/2 tablespoons cornmeal lor pan 1

cups all-purpose flour teaspoon salt teaspoons oil Vegetable oil for pan

14-inch pirn cwst OR

9-inch pizza crusts

2 ounces pepperoni, peeled, in 3 pieces

12 ounces Mozzarella cheese, very cold 1

small onion, peeled, ends cut Hat

1 medium green pepper, cored, seeded and

cut flat at stem

medium tomato, cored, cut flat at ends

1 cup Tomalo Pizza sauce (see recipe, right)

Pinch of sugar Freshly ground black pepper

Stir yeast and sugar into warm water and let stand until

foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast

1/2 leaspoon dried basil or 1 teaspoon tresh 1/2 teaspoon dried oregano or 1 teaspoon

tresh mixture through feed tube and process abou! 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds

longer.

If dough sticks lo sides of bowl, add more (lour, l tablespoon at a time, processing for 10 seconds after each addition, until dough leaves sides of bowl but

Preheat oven lo 425’F and place rack in lower Ihird. Bake pizza crust for 6 minutes. In the meantime.

prepare filling. Use metal blade to process Parmesan cheese and

pepperoni until coarsely chopped. Set aside on dish or waxed paper.

remains soft.

Insert shredding disc and process Mozzarella cheese.

Roll dough on floured surface into circle, rotaling and

Set aside. turning dough oflen and using enough Hour so it doesn't stick. If dough resists tolling, lei it rest for a few minutes and try again. Roll dough into 15-inch circle for flat 14-irch pizza pan, or into 10-inch circles

Insert slicing disc and slice onion. Sel aside. Slice

green pepper and set aside. Slice tomalo, using lighl

pressure. Sel aside on paper lowels to drain. tor flat 9-inch pizza pans.

Use rubber spatufa to spread tomato sauce evenly over Oil pan{s) lightly and sprinkle with cornmeal. Fold rolled dough in hall loosely and then in half again. Position point al center of pan and gently unfold. Press

into place from center outward, turn under the Mncti overhang and shape it into a rim. Crust(s) is now ready

crust, leaving rim exposed. Separate each onion slice

inlo rings and distribute them over sauce. Distribute

shredded Mozzarella over onions. Arrange tomato

slices over cheese and sprinkle with pinch ol sugar

and pepper.

lo bake and till.

DESSERTS

Distribute Parmesan cheese and pepperoni mixture,

then green pepper slices, over tomatoes. Sprinkle

Pudgy Brownies

These easy-to-make brownies are always a favorite in

lunch boxes or for after-school snacks.

evenly with basil and oregano. Return pizza to oven and bake lor 18 minutes, or until rim of crust is golden and bottom is deep brown.

INGREDIENTS

3 ounces unsweetened chocolate

Tomato Pizza Sauce

When this sauce stands, liquid may accumulate on surface. Pour off all but 2 tablespoons, then stir well

before using.

cup light brown sugar

1/3 cup butter, melted

large eggs teaspoon vanilla extract

2/3 cup flour

INGREDIENTS

2 large tomatoes, peeled, seeded

and quartered

_____________

1/4 teaspoon salt

1 teaspoon baking powder

1/2

cup pecan halves 1 cup canned tomato sauce 1/4 cup canned tomato paste

3/4 teaspoon dried oregano or 1 -1/2

8x8

inch pan

brownies

teaspoons fresh

3/4 teaspoon dried basil or 1 -1 /2 teaspoons

Preheat oven to 3S0°F. Grease pan.

fresh

1 teaspoon sugar

Salt and freshly ground black pepper

Break chocolate into 1-inch pieces. Use metal blade to chop with half the sugar until coarsely chopped. 6 to 8 pulses. Then process continuously until finely

2 cups yield Use metal blade to pulse/chop tomatoes about 6 times,

until coarsely chopped. Add remaining ingredients and pulse 4 times to mix.

chopped, about 20 seconds. With machine running, pour hot butter through feed

tube. Process until smooth, about 30 seconds. Add remaining sugar, eggs and vanilla. Pulse twice, then process 10 seconds more. Add dry ingredients and nuts. Pulse/chop until mixed, 6 to 8 times. Spread in prepared pan.

Bake until lightly crusty and moist inside, about 20 minutes. Cool and cut into squares.

Chocolate Chip Oatmeal Cookies

Toasted nuts and oatmeal make these cookies good for you as well as delicious.

Carrot Cake

To make this delicious, moist cake look really

professional, put a marzipan carrot in the center. You

can buy them at many pastry or candy shops.

INGREDIENTS

1/2 cup quick-cooking oatmeal Fine, dry bread crumbs, lor dusting pans 3/4 cup pecans 3/4 cup butler

1/3 cup sugar 1/2 cup firmly packed light brown sugar 2 1 large egg 3/4 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

1/2 1/2 1/2

1/2 1 3/4 1 cup all-purpose flour

pound carrots cup granulated sugar cup firmly packed dark brown sugar large eggs cup corn oil teaspoon vanilla cup walnut pieces

3/4 teaspoon baking soda 1 tablespoon unsweetened cocoa 6 ounces semi-sweet chocolate chips

1 1

35 2-1^-inch cookies

1/2 1/2

Preheat oven to 350T and place rack in center.

1/2

Toast oatmeal and pecans on baking sheet until lightly

teaspoon baking powder teaspoon cinnamon teaspoon baking soda teaspoon salt cup raisins, steamed over boiling water

for 10 minutes browned, about 10 minutes. Remove and reserve. TurnCream Cheese Frosting (recipe tollows) oven up to 375°F.

28-inch

Cut butter into 1-inch pieces. Use metal blade to6 to 10

round cake pans

servings

process with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add egg and vanilla and pulse until just mixed, about 6 times.

Preheat oven to 350°F. Butter cake pans, line bottoms

with parchment paper and butter paper. Dust pans with

bread crumbs. Add pecans, flour, salt, baking soda, and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate

Cut carrots into lengths to fit feed tube horizontally.

Use shredding disc to shred carrots and reserve them. chips and stir to mix. Drop by rounded leaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.

Process sugars, eggs, oil and vanilla with metal blade

until smooth, about 15 seconds. Add walnuts and dry

ingredients and pulse until combined, about 6 times,

stopping once to scrape down work bowl. Use spatula to stir in raisins and carrots.

Divide batter between prepared pans and bake in

preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans

(or 2 lo 3 miriLtes and lorn out onto wire racks to cool complelely. Remove paper.

Sherbet and Frozen Yogurt:

At least 5 hours before serving, prepare fruit by cutting it into 1-inch pieces. For frozen

Spread frosting between layers and on top and sides o( cake.

yogurts, freeze all of fruit in single layer on baking sheer For sherbeds, freeze 3/4 of fruit in same way

and refrigerale remaining fruit

Cream Cheese Frosting

This quick and easy trosling is delicious on carrol

cake, bul it's also good on many older cakes.

INGREDIFNTñ 1/2 pound cream cheese, in pieces 1/2 1 1/2

stick butter, in pieces

cups confectioner's sugar

teaspoon vanilla extract

tevr

minutes before serving, process frozen Iriiit

and

sugar

then processing continuously until fruit is finely chopped, scraping down vrork bowl and covet as necessary.

vritli metal blade, piilsintj about 8 limes

Add refrigerated fruit or yogurl and any addilional

ingredients called lor in recipe. Process just unlil mixture become smooth and creamy, scraping down

work bowl as necessary. Taste lor sweetness, adding

2 ti-in.

hosts layers listed al lell

Use metal blade lo process cheese and butter until combined, about 10 seconds. Add sugar and process until smooth, about 5 seconds. Add vanilla and process until smoolh, about 15 seconds.

more sugar if necessary. Sherberls and frozen yogurts are best when served

immedialely, but they may be (rozen for later use. To prepare frozen mixture for serving, cut il into l-inch chunks. Process with metal blade just until mixture becomes smooth and creamy.

Pear Yogurt

3 medium pears 1/4 cup confectioners sugar 1/2 cup yogurt 1 tablespoon lemon juice

IMGREDIENTS

iJliUfo)

Banana-Apple Sherbet

IMGREDIEMTS

2 small bananas 1 tablespoons confectioners' sugar

2 medium Golden Delicious apples

t-t/2 tablespoons lemon juice

Apple Pie

Use the basic pastry recipe and about 2 pounds of apples, peeled and cored.

To assemble the pie, use the metal blade to mix 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 3 tablespoons flour for 5 seconds.

Slice the apples into the sugar and spice mixture. Transfer the apples to the pie crust. Place second crust over the apples. Pinch crust edges together. With a sharp knife, make 6-8 small cuts in top crust to allow steam to escape. Bake in preheated 375° F

oven until juices bubble, about 45 minutes.

WARRANTY

CUISINART® PRO CLASSIC"*

FOOD PROCESSOR THREE-YEAR LIMITED WARRANTY ON THE ENTIRE MACHINE.

FIVE YEAR FULL WARRANTY ON MOTOR

This warranty supersedes all pre vious warranties on Cuisinart®

Pro Classic'“ Food Processor.

This warranty is available to con sumers only. You are a con sumer if you are the owner of a Cuisinart® Pro Classic'“ Food

Processor that was purchased at retail tor personal, family or

household use. Except as other wise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart®

Pro Classic'“ Food Processor will

be free of detects in material or workmanship under normal home

use for three years from the date of original purchase.

We warrant that the motor tor your Cuisinart Pro Classic"* Food

Processor will be free of defects

in material or workmanship under

normal home use lor five years from the date of original pur-

chase.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, workbowl and

cover, blades and all electrical

components and vertical project

ing motor shaft sheath.

We suggest that you complete

and return the enclosed warranty

registration card promptly to

facilitate verification of the date of

original purchase. However

return of the warranty registration card is not a condition of this warranty.

If your Cuisinart® Pro Classic'“ Food Processor should prove to be defective within the warranty period, we will repair it, or it we think necessary replace it, with out charge to you. To obtain war ranty service, simply call our toll free number 800-726-0190 for additional information from our Customer Service Representatives. Or send the defective product to Customer Service at Cuisinart. 150 Milford Road. East Windsor, New Jersey 08520. To facilitate the speed and accuracy of your return, please enclose a check or money order for $10.00 shipping and handling. DO NOT SEND CASH.

Under California law, only proof of purchase is required. California residents should call 1-800-726-0190 for shipping instructions. If the problem v/ith the machine is determined to be a defect of the motor within the warranty period all postage and handling charges will be refunded.

Please be sure to include a return address, daytime telephone num ber. description of the product defect, product serial number, original date of purchase, and any other information pertinent to the product’s return.

Your Cuisinart® Pro Classic'“ Food Processorr has been manu factured to the strictest specifica tions and has been designed tor use with the Cuisinart® Pro Classic'“ Food Processor autho rized accessories and replace ment parts. This warranty

expressly excludes any defects or damages caused by accessories, replacement parts or repair ser vice other than those that have been authorized by Cuisinart.

This warranty excludes all inci dental or consequential damages. Some states do not allow the exclusion of or limitation of inci dental damages, so this may not apply to you.

This warranty gives you specific legal rights, and you may have other legal rights which vary from state to state.

Warning:

Our Pro Classic'“ Food Processor. Food Processors, and Accessories have been carefully designed and manufactured with the highest quality materials to assure your satisfaction and safe ty when you use them. Although accessories sold by companies other than Cuisinart may be com patible 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 of shredding discs. We also caution you not to use the large feed tube on this

machine with machines built by

other manufacturers.

If you have any questions about the safety feature of your Cuisinart® Pro Classic'“ Food

Processor or any other Cuisinart®

product, please call us at the toll free number that appears above.

Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China

U IB-2376C

Cuisinart DLC-10C User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual