Cuisinart DLC-10SY User Manual

INSTRUCTION AND RECIPE BOOKLET

Cuisinart® Pro Classic™ Food Processor

For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.

DLC-10SY Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

FOOD CAPACITY

Sliced or shredded fruit, vegetables or cheese 5 cups

Chopped fruit, vegetables or cheese 2 cups

Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed Chopped or puréed meat, fish or seafood 1¼ pound

Thin liquid (e.g., dressings, soups, etc.)

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 3 cups (all-purpose or bread flour)

Nuts for nut butter

5 cups

2 cups

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® Food Processor, and these standard parts for it: metal chopping blade, slicing disc and shredding disc, detachable stem for discs, spatula and instruction/ recipe book.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions:

1. Place the box on a low table or on the  oor next to the kitchen counter or table where you plan to keep the food processor. Be sure the box is right- side up.

2. Remove the cardboard insert which contains the compact cover.

3. Remove the instructional material, the spatula that's encased in the bag with instructional material, the cardboard panel and the small cube of plastic foam.

4. You will see a rectangular block of plastic foam that holds the processor parts, each  tted into a cavity in the foam.

The detachable stem (A) for the discs is in cav-

ity at one short side of the foam block. Remove it  rst.

The slicing disc (B) is on one long side and

the shredding disc (C) on the other. Slide them out of their grooves WITH GREAT CARE; THE BLADES ARE SHARP.

Now only the work bowl cover (D) with pusher

assembly (E)  tted on remain in the foam block. Grasp an edge of the work bowl cover and lift them straight up together. (The sleeve on the pusher may slide down as you lift them out.)

5. The machine base and work bowl with metal blade are at the bottom of the box. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES, WHICH ARE RAZOR SHARP.

6. Remove the base and bowl together by grasping the plastic bowl at the top with both hands and lifting the bowl straight up. Do not rotate the bowl clockwise on the base. This will cause the bowl to separate from the base.

7. Place the processor on a counter or table and read the instructions thoroughly before using the machine.

8. Save the shipping cartons and plastic foam blocks. You may want to use them in shipping the processor at a later date.

NOTE: We recommend that you visit our website, www.cuisinart.com for a fast, efﬁ cient way to complete your online product registration.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them

carefully.

3. Turn the appliance OFF, then unplug from

the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power 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 a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment.

Operation

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

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

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the bowl cover assembly, call 1-800-762-0190 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children.

5. Be sure cover and feed tube are securely locked in place before operating food processor.

6. Never try to override or tamper with cover interlock mechanism.

Cleaning

To protect against risk of electrical shock, do not put base in water or other liquids.

General

1. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.

2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception.

3. This food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance outside of its intended use.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position.

6. Maximum rating of 5.0 amperes is based on the attachment that draws greatest current. Other recommended attachments may draw significantly less current.

7. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing

in an appliance garage, always unplug the unit from the electrical outlet. Not doing so

could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

8. Do not fill the bowl above the marked maximum fill line (or rated capacity) to avoid risk of injury due to damage to the cover or bowl.

NOTICE: If your food processor has a plastic case, it 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.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

Parts

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

1. Chopping/Mixing/Dough Blade

2. Shredding Disc

3. Slicing Disc

4. Feed Tube

5. Work Bowl Cover

6. Flat Cover

10.

7. Work Bowl

8. Motor Base

9. Control Switch

10. Stem Adapter

11. Spatula

11.

Contents

Maximum Work Bowl Capacity ................ 2

Important Unpacking Instructions ............ 3

Important Safeguards ............................... 4

Parts ......................................................... 5

Instructions for Use .................................. 7

Instructions for Slicing and Shredding ..... 7

Chopping and Puréeing with

Metal Blade .............................................. 8

Techniques for Chopping and

Puréeing with Metal Blade........................ 9

Techniques for Kneading Yeast Dough

with the Blade ......................................... 11

Troubleshooting with Typical

Bread Doughs ........................................ 12

Troubleshooting with Typical

Sweet Doughs ........................................ 13

Preparation for Slicing and Shredding ... 14

Removing Sliced or Shredded Food ...... 14

Slicing and Shredding Techniques ......... 15

Additional Information If You Have

a Problem ............................................... 16

Cleaning and Storing .............................. 16

For Your Safety ....................................... 17

Some Technical Data .............................. 17

Recipes ................................................... 18

Warranty ................................................. 33

INSTRUCTIONS FOR USE

1. Put base on counter, with nameplate facing you. Pick up work bowl, with handle facing you, and place it on base with handle at about 7 o’clock.

2. Turn work bowl counterclockwise until it clicks.

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

4. Put cover on work bowl, with feed tube at about 7 o’clock. Turn cover counterclockwise until it fits into position.

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

6. Hold pusher with white Slide Lock toward you. Slide pusher over feed tube on cover and push locking tab down until locking tab clicks. CAUTION: Machine must be unplugged when you practice locking and unlocking pusher. Repeated locking and unlocking with machine plugged in is never necessary in normal use and will make machine inoperable.

7. Plug machine in. Move control switch to ON position to start motor. Move control switch down to OFF position to stop motor. Move control switch 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.

8. To remove cover, hold pusher assembly with thumb away from two locking tabs. Turn clockwise, and lift. The work bowl won’t come off until the cover is unlocked.

INSTRUCTIONS FOR SLICING AND SHREDDING

1. Lock bowl in place.

2. Place disc, cutting side down, on flat, stable surface and hold it down firmly with one hand. With other hand, line up two symbols (o and Δ) on stem with similar

symbols on disc. Turn stem clockwise until it clicks into position.

3. Place disc over shaft, matching outline on its top to same shape on shaft. Without touching blade edge, push disc down as far as it will go.

4. Put cover on bowl, feed tube at 7 o’clock, and turn clockwise until it clicks. Insert food in feed tube.

5. 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 tabs click into place.

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

7. To remove pusher assembly, hold it with thumb on large tab. Press firmly on tab and lift straight up. Cover will stay in place, allowing you to reload feed tube.

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

PRACTICING WITH FOOD

Try chopping some practice foods before you process food to eat. A zucchini or potato is a good choice. First cut it into 1-inch pieces. Insert the metal blade and put pieces into work bowl. Put on the cover and the pusher assembly; press the pusher assembly down to lock it into place. Press the lever down to PULSE and release it. Repeat two to three times and see what happens. Each time the blade stops, let the pieces drop to the bottom of 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 frequently by looking through the cover of the work bowl. If you want a  ner chop, keep pressing the lever down to PULSE and releasing it until you achieve that desired texture. Onions and other foods with a high water content will quickly end up as a purée unless examined after each pulse to make sure it is not over-processed. Try chopping other food, like meat for hamburger and sausage. Then make mayonnaise, pastry or bread, as described in the recipes in this book. To obtain consistent results:

• Be sure all the pieces you add to the bowl are the same size.

• Be sure the amount of food is no larger than recommended.

Removing processed food

Before you do anything, wait for the blade to stop spinning. When it does, remove the cover

 rst. You can remove the cover and pusher assembly in one operation. Hold the pusher assembly with your thumb away from the descending tabs and turn it clockwise. Lift it off, and the cover will come with it. Never try to remove the cover and the work bowl together; this can damage the work bowl. Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock it from the base and lift it straight up to remove it. To prevent the blade from falling out of the work bowl onto your hand, be sure your hands are dry. Remove the metal blade before tilting the bowl, using a spatula to scrap off any food sticking to it. Or insert your  nger through the hole in the bottom of the work bowl, gripping the blade from the bottom, and grip the outside of the work bowl with

your thumb. Or hold the blade in place with your  nger or a spatula while pouring out processed food.

CHOPPING AND PURÉEING WITH METAL BLADE

To chop raw fruits and vegetables:

First cut the food into 1-inch pieces. You can get more even chop when all pieces are about the same size. Put no more than 2 cups of food into work bowl. Lock the cover and pusher assembly in place. Press the lever down to PULSE and release it, repeating at the rate of 1 second on, 1 second off, until the food is chopped. Check frequently to avoid over-processing. Use the spatula to scrape down any pieces that stick to the sides.

To purée fruit and cooked vegetables:

First, cut the food into 1-inch pieces. You get a smoother purée faster when all the pieces are about equal in size. Put no more than 2 cups of food in the work bowl. Lock the cover and pusher assembly in place. Pulse to chop coarsely, then move the lever up to ON and process continuously until the food is puréed. (NOTE: Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade. See the recipe for mashed potatoes at the end of the book.)

• When making soup, you will want to purée vegetables that have cooked in liquid. Don’t add the liquid to the work bowl–just the cooked vegetables; remove them with a slotted spoon. They will purée faster and smoother without liquid. After processing, add just enough liquid to make the purée pourable, return it to the soup liquid and stir to combine.

• Occasionally, a piece of food may become wedged between the blade and the work bowl. If this happens, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover and the pusher assembly into place,  rst removing the small pusher. Move the lever up to ON and drop the food piece through the small feed tube while machine is running. Add the remaining food to the bowl and process usual way.

TECHNIQUES FOR CHOPPING AND PURÉEING WITH METAL BLADE

To chop hard food like garlic and hard cheese:

Remove the small pusher, press the ON lever and drop the food through the small feed tube while machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 1-inch pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal blade must all be thoroughly cleaned and dry. Remove stems from herbs. Add leaves to bowl and process until they are chopped as  ne as you want. The more herbs you chop at a time, the  ner chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 10 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.

To chop peel from citrus fruits or to chop sticky fruits 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 ½ cup granulated sugar until  nely chopped. This may take 2 minutes or longer. For sticky fruits like dates, raisins, prunes and candied fruit,  rst freeze the fruit for about 10 minutes. Add to it some of the  our called for in the recipe. Use no more than 1 cup of  our for each cup of fruit.

COMPACT FLAT COVER

Use the compact cover for added convenience when your recipe calls for chopping, mixing, puréeing and kneading. It is particularly useful when preparing baked goods such as cakes, cookies, pies and breads.

To assemble the compact cover:

Begin with the work bowl and the metal 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

readable. Then turn cover counterclockwise to lock into place.

To disassemble the compact cover:

Place one hand near the Cuisinart logo and other hand on opposite end of cover; turn cover clockwise. Lift cover up and off work bowl.

CHOPPING AND PURÉEING WITH METAL BLADE

To chop meat, poultry, ﬁ sh and seafood:

The food should be very cold, but not frozen. Cut it into 1-inch pieces to ensure an even chop. Process no more than 2½ cups (1¼ pounds) at a time. Press the lever down to PULSE and release it, repeating 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped  ne enough, let the processor run continuously for a few seconds. Check the texture often to avoid over-processing. Use a spatula to scrape food from the sides of the bowl as necessary.

To purée meat, poultry, ﬁ sh and seafood:

Prepare the food as described above. Pulse until it is evenly chopped, then process continuously to the desired texture. Scrape the bowl with spatula as needed. Leave the purée in the work bowl and add eggs, cream and seasoning as called for by the recipe. Process to combine thoroughly. Remember, you control texture by length of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers, rough pâtés or smooth mousses.

To chop nuts:

Chop no more than 2 cups at one time. Press the lever down to PULSE and release it, repeating several times. Check frequently to avoid letting powdered nuts clump together in a nut butter. When a recipe calls for  our or sugar, add some to the nuts before you chop them—about ½ cup for each cup of nuts. This allows you to chop the nuts as  ne as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional Fine Shredding Disc is particularly good.

To make peanut butter and other nut butters:

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

until drops of oil are visible. Taste for consistency. The longer you process, the softer the butter will be. For chunky style, add a handful of nuts just after the ball of nut butter begins to smooth out. To make cashew butter, add a little bland vegetable oil. Processor nut butters contain no preservatives. Store in the refrigerator to keep them without separating.

To make ﬂ avored butters, spreads and dips:

Cut room-temperature butter into tablespoon-size pieces. Process  avoring ingredients  rst–anchovies, cheese, herbs, etc.–chopping them  ne. Be sure the work bowl is clean and dry. Add small, hard ingredients like garlic and hard cheese through feed tube while machine is running. Next, add the butter and process until smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for spreads and dips in the same way. They should be at room temperature and cut into 1-inch cubes, or added by tablespoonfuls.

To make mayonnaise:

The work bowl and metal blade must be clean and dry. Use one large whole egg, or the yolks from two large eggs. Mayonnaise made from yolks will almost be as thick as butter. You should be able

to add

⁄3 cup of oil for each yolk or 1¼ cups for a

whole egg. Process the yolks or egg with salt, mustard and 2 tablespoons of vegetable oil for at least 30 seconds. Then, while the machine is running, pour ¼ cup of oil into the small pusher. After it dribbles through the pinhole at the bottom, remove the small pusher and slowly add the remaining oil while machine runs. See the recipe at the back of this book.

To beat egg whites:

Use this method only for recipes that can be done almost entirely by a food processor. The work bowl must be absolutely clean. Add 3 or more egg whites and press the ON lever. Add about 1 teaspoon of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its  avor is hardly detectable in cakes, souf és and ice creams. Continue processing until the egg whites

hold their shape – about 1½ to 2½ minutes. For the lightest,  uf est egg whites, use the Whisk Attachment, which is an optional attachment for the Pro Classic

™

Food Processor.

To whip cream:

Processor whipped cream holds its shape very well. It is good for decoration or as a topping for gingerbread, berries or other desserts. It will not whip to the light,  uffy consistency obtained by methods that beat in more air. Use the optional Whisk Attachment for the  uf est whipped cream. Chill the cream well before starting. Process continuously until it begins to thicken. Then add sugar as desired and continue processing, watching carefully until the cream reaches the desired consistency. For consistently reliable results, add 2 tablespoons of non-fat dry milk for every cup of cream, before whipping.

To make crumbs and crumb crusts:

Cut out or break bread, crackers or cookies into pieces and put them in the work bowl. Process continuously 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 the desired texture, then dribble melted butter through small feed tube while machine is running. For crumb crust, process crackers or cookies as described above. Add sugar, spices and butter, cut into pieces, as speci ed by your recipe. Process until well combined.

To make pastry:

This describes a general procedure. A recipe giving exact proportions is in the back of this book. Combine unbleached, all-purpose  our, 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, a tablespoon at a time. Stop processing as soon as the dough begins to form a ball, to ensure tender,  aky pastry. Use the dough immediately or form it into a round disk about 1 inch thick. Wrap in plastic and refrigerate or freeze for later use.

To make quick breads and cakes that use baking powder and/or soda:

The most important rule for success is not to overmix after the  our is added. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them  rst while work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel.) Put dry ingredients like  our, 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, cut into 1-inch pieces. Let the machine run continuously for 1 minute, until the butter is thoroughly mixed with the eggs and sugar. Then add  avoring and liquid—vanilla, spices, cocoa

, etc., and 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. Over-processing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are 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 15.25 oz. 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  nger 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 puréed 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 remaining batter from the bowl.

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE BLADE

The Pro Classic™ Food Processor can mix and knead in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND. There are two general types of yeast dough. Typical bread dough is made with a  our mix that contains at least 50% white  our. It is uniformly soft, pliable and slightly sticky when properly kneaded. It always cleans the inside of the work bowl completely when properly kneaded.

Typical sweet dough contains a higher proportion of sugar, butter and/or eggs than a typical bread dough. It is rich and sticky and it does not clean the inside of the work bowl. It requires less kneading after the ingredients are mixed. Although 30 seconds is usually suf cient, 60 to 90 seconds gives better results if the machine does not slow down. Except for kneading, described below, the processing procedures are the same for both types of dough.

Machine capacity

If a bread dough calls for more than the recommended amount of  our, mix and knead in equal batches. Do the same for sweet doughs that call

for more than 3½ cups of  our. Recommended maximum amount of  our is: 4 cups of all-purpose

 our or 2½ cups of whole-grain  our.

Measuring the ﬂ our

It’s best to weigh it. If you don’t have a scale, or the recipe doesn’t specify weight, measure by the “stir, scoop, sweep” method. Use a standard graduated dry measure, not a cup for liquid ingredients. With a spoon or fork, stir the  our in its container. With the dry measure, scoop up the  our so it over ows. With a spatula knife or chopstick—being careful to not press down—sweep excess  our back into the container so the top of the measure is level.

Prooﬁ ng the yeast

The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small

amount of warm liquid (about age of dry yeast). If the recipe includes a sweetener like sugar or honey, add a tablespoon with the yeast. If no sweetener is called for, add a pinch. The yeast won’t foam without it. Let the mixture stand until it foams–up to 10 minutes.

⁄3 cup for one pack-

Processing dry ingredients

Put the  our in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fat like butter, add them with the  our. Turn the machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the  nal kneading. To leave them almost whole, add them 5 seconds before you stop kneading. For a  ner texture, add them sooner.)

Adding liquids

All liquids should be added through the feed tube while the machine is running. Add liquid in a slow,

steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it, but do not turn off machine. Wait until ingredients in the bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl. Follow the recipe carefully. It is important to add enough liquid to make the dough soft enough to knead. Kneading dough that is too stiff strains the machine. The temperature of the liquid used to dissolve and activate yeast must be between 105 degrees F and 120 degrees F. Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130 degrees. All liquids, except those used to activate yeast, should be cold to minimize the possibility of overheating the dough. You must never knead a yeast dough to a temperature higher than 100 degrees. Doing so will slow or even prevent the action of the yeast.

Kneading bread dough

Do not try to use the machine to knead dough that is too stiff to knead comfortably by hand. Doing so can strain the machine. After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead it. Stop the machine and test the dough to be sure it is 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 the blade is  rmly pressed back into place after removing dough to test it.

Kneading dough for coffee cakes, batter bread and brioche

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

Rising

Put the dough in a large, lightly  oured 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 degrees. The rising time is about 1½ hours, but will vary from 45 minutes to several hours, depending on the type of  our and the humidity of the air. To test if the dough has risen enough, stick a  nger 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, ﬁ nishing and baking

If you shape the dough in loaf pans,  ll them only half full. Let rise until dough is just slightly above the top of the pan. If shaping free-form loaves, let them rise on an oiled baking sheet until at least doubled in bulk.

Making consecutive batches

You can make several batches of bread dough in a row. The motor in the Pro Classic sor is extremely ef cient. Follow the recipe for White Bread at the end of this book.

™

Food Proces-

TROUBLESHOOTING WITH TYPICAL BREAD DOUGHS

Blade doesn’t incorporate ingredients

Always start processor before adding liquid. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it, but do not turn off machine. Instead, wait for ingredients in work bowl to have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube; do not pour liquid directly onto bottom of work bowl.

Blade rises in work bowl

Blade may not have been pushed down as far as it will go before processing started. Excessively sticky dough can cause blade to rise even though it cleans inside of the work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons  our through feed tube while machine is running.

Dough doesn’t clean inside of work bowl

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

• Dough may be too dry. If it feels crumbly, add water–1 tablespoon at a time–while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between additions of water.

• Dough may be too wet. While machine is running, add 1 tablespoon of  our. If necessary, add more – 1 tablespoon at a time–until dough cleans inside of work bowl and forms a ball.

Nub of dough forms on top of blade and does not become uniformly 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 pliable.

Dough feels tough after kneading

Divide dough into 2 or 3 pieces and redistribute evenly in work bowl. Process 10 seconds or until uniformly soft and pliable.

Soft dough or liquid leaks onto base of food processor

Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it.

Motor stops

• 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 continue processing.

• Power cord may have become unplugged. Plug machine back 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 protector in the motor prevents it from excessive overheating. If the motor stops, turn the machine off. After 5–10 minutes, divide dough into 2 batches and complete processing. Pinch dough to make sure that it is not too stiff to knead comfortably by hand. If it is, add liquid—1 teaspoon at a time—until dough is suf ciently moist to clean inside work bowl.

Dough doesn’t rise

We recommend that you always test activity of yeast before using it by stirring it and at least ½ teaspoon sugar into about 1⁄3 cup of warm liquid. Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package. Avoid killing yeast cells by dissolving yeast in too warm water or overheating dough by excessive kneading. Dissolve yeast in about 1⁄3 cup warm liquid at 105–120 degrees F. All other liquids should be cold. Do not knead so long that it becomes overheated. The ideal temperature for kneaded dough is 80 degrees. It should never exceed 100 degrees. Let dough rise in draft-free environment of about 80–90 degrees F.

Baked bread is 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 up again after it is shaped.

TROUBLESHOOTING WITH TYPICAL SWEET DOUGHS

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 seconds of kneading.

Blade doesn’t incorporate ingredients

Butter or margarine, if not melted, must be cut into tablespoon-size pieces before added to work bowl.

Metal blade rises in work bowl

Blade may not have been pushed down as far as it will go before processing started. Machine may be overloaded. Stop it, remove half of dough and process in 2 batches.

PREPARATION FOR SLICING AND SHREDDING

Round fruits and vegetables

Before processing onions, apples and other large, round fruits and vegetables, trim them with a knife. Cut the bottom end  at, to make the food lie stable on the disc. Place the food in the feed tube,  at side down. Position it as far right as possible, to prevent it from tilting when being processed. Choose fruits that are  rm and not too ripe. Always remove large hard pits and seeds from fruits before processing. Seeds from citrus fruits need not be removed. You may remove the rind before slicing or shredding, or leave the rind on.

Whole peppers are the exception

Remove the stem and cut the stem end  at. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices.

Large fruits like pineapple and cantaloupe

Cut them in half and remove the seeds or core. If necessary, cut the halves into smaller pieces to  t in the feed tube. Remember to cut the ends  at.

Cabbage and iceberg lettuce

Turn the head on its side and slice the top and bottom, leaving a center section about 3 inches deep. Remove the core and cut the center section in wedges to  t the feed tube. Remove the core from the bottom piece and cut it and the top piece into two wedges to  t the feed tube. The optional 2mm or 1mm Slicing Discs are excellent for slicing cabbage for coleslaw.

If the fruit or vegetable doesn’t ﬁ t

Try inserting it from the bottom of the feed tube. The opening there is slightly larger.

Pack the feed tube for desired results

For small, round slices or short shreds from carrots, zucchini and other long vegetables, cut them in feed tube heights and pack them tightly upright. For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally. Food should  t snuggly, but not so tight that it prevents the pusher from moving. When slicing or shredding food, always use the pusher. Never put your  ngers or a spatula into the feed tube. Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like ba-

nanas, mushrooms, strawberries and tomatoes, and for all cheese. Use medium pressure for most food—apples, celery, citrus fruit, potatoes and zucchini. Use  rm pressure for really hard vegetables like carrots and yams.

PRACTICING SLICING AND SHREDDING

1. Insert a slicing or shredding disc, put the cover

on the work bowl and insert the prepared food in feed tube.

2. Prepare the pusher assembly. Lock small push-

er in place and unlock the slide lock on back of the sleeve, so the pusher can move up and down freely.

3. Slide the pusher over the feed tube and push

the sleeve down to lock it into place, apply pressure to the pusher while pressing the lever down to PULSE. Release the lever as soon as the food is sliced or shredded.

4. You can load the feed tube repeatedly without

removing the work bowl cover. Simply grasp the pusher assembly with your thumb on the wide locking tab. Press  rmly on the tab and lift up. The pusher assembly will come off easily, leaving cover and feed tube in place. Your other hand is free to reload the feed tube.

REMOVING SLICED OR SHREDDED FOOD

Before you do anything, wait for the disc to stop spinning. When it does, remove the cover  rst. Hold the pusher assembly with your thumb away from the locking tabs and turn it clockwise. Lift, and the pusher assembly and cover will come off together. Remove the slicing or shredding disc before removing the work bowl. Place two  ngers under each side of the disc and lift it straight up. Then turn the bowl clockwise to unlock it from the base and lift it straight up to remove it. You can place the disc on top of the inverted work bowl cover, to minimize drips and spills.

SLICING AND SHREDDING TECHNIQUES

Small, round fruits and vegetables

For large berries, radishes and mushrooms, trim the opposite ends  at with a knife. Insert the food through the feed tube, standing each piece on a  at end. You can  ll the tube to about 1 inch from the top. The bottom layer 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 cutting them into pieces a little shorter than the feed tube. Cut both ends  at. Fill in the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded.

Small amounts of food

Use the small feed tube and the small pusher. Remove the small pusher from pusher assembly. Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Be sure the slide lock on the sleeve is locked. Cut the food in lengths a little shorter than the feed tube. If you are slicing one or two long, thin vegetables like carrots, push them against the right. If you are slicing a few vegetables that are wide at one end and narrow at the other—carrots, celery, or scallions—cut them in half and pack in pairs, one wide end up, one narrow end up.

French-cut green beans

Trim fresh green beans to feed tube width. Blanch them for 60 seconds in boiling salted water. Plunge them immediately into cold water to stop the cooking. When they are cold to the touch, drain and dry them. Stack them in the feed tube horizontally to about 1 inch from the top. Use the slicing disc. Be sure the small pusher is locked and the slide lock on the sleeve is unlocked. Apply light pressure to the pusher and press the lever down to PULSE until beans are sliced. To make long, horizontal slices or shreds of raw zucchini or carrots, use the same procedure.

Matchsticks or julienne strips

Process the food twice—“double-slice” it. Insert any large fruit or vegetable—potatoes, turnips, zucchini, apples—in the feed tube horizontally. Apply pressure to the pusher while pressing the lever down to PULSE until food is sliced. You will get long slices. Remove the slices from work bowl and reassemble them. Reinsert them in the

feed 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 strips in one operation.

Slicing Meat and Poultry

Cooked meat and poultry

The food must be very cold. If possible, use a chunk of food just large enough to  t in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices of them. Then roll or fold them double and stand them upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.

Uncooked meat and poultry

Cut the food into pieces to  t the feed tube. Boned, skinned chicken breasts will usually  t when cut in half crosswise. Wrap the pieces in plastic wrap and put them in the freezer. They are ready to slice when they pass this “knife test”: They are easily pierced with the tip of a sharp knife, although semi-frozen to the touch. Stand them in the feed tube, cut side down, and slice them against the grain, using  rm pressure on the pusher. Or lay them  at in the feed tube, as many as will  t, and slice with the grain using  rm pressure.

Frankfurters, salami and other sausages

If the sausage is soft, freeze it until hard to the touch, but easily pierced with the tip of a sharp knife. Hard sausages need not be frozen. If the sausage is thin enough to  t in the small feed tube, use that tube. Otherwise, cut the sausage into pieces to  t the large feed tube completely. Stand the pieces vertically, packing them in tightly so they cannot tilt sideways.

SLICING AND SHREDDING CHEESE

Firm cheese like Swiss and Cheddar

Cut the cheese into pieces to  t the feed tube. Put it in the freezer until it is semi-frozen—hard to the touch, but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher. IMPORTANT: Never try to slice soft cheese like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature.

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 continuously instead of pulsing on and off until pieces of food are no larger than ½ -inch cubes.

Liquid leaks from bottom of bowl onto motor base

Remove bowl from base as soon as you  nish processing. Do not remove metal blade  rst. When bowl and blade are removed together, blade drops down and forms almost a perfect seal against bowl.

Liquid leaks out between bowl and cover when machine is running

You added too much liquid. Never use more than

⁄4 cups thin, 5 cups thick liquid.

The thicker the liquid, the more you can use. The  gures above are for thick mixtures, like pancakes or cake batter.

Slices are uneven or slanted

Pack feed tube more carefully. Maintain even pressure on pusher.

Carrots or similar foods fall over in feed tube

Cut food into enough short pieces of equal height to  ll 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 side of work bowl

This is normal. Remove disc occasionally and even out processed food. When food gets close to bottom of the disc, empty the work bowl.

A few pieces of food remain on top of 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 mozzarella spreads out and collects on top of shredding disc

The cheese was not cold enough, or the pressure on the pusher was too great. To shred soft cheese, do not push the pusher, but let the cheese go through by itself. Tap on the pusher to guide it through.

CLEANING, STORAGE AND MAINTENANCE

Keep your Pro Classic™ Food Processor ready to use on a kitchen counter. When its not being used, leave it unplugged. Don’t leave it with the pusher assembly in lock position; this could damage the on-off mechanism. Store the blades and discs as you would sharp knives—out of the reach of children. The Disc and Blade Holders, optional accessories, offer safe and convenient storage. All parts, except for the motor base, are dishwasher safe, 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 carefully. To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc completely 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 using a bottle brush. If you wash blades and discs by hand, do it carefully. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade,  ll 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 may want to keep a second bowl for just that purpose. The base housing is made of a tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work to wipe spills from the base. Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet

leave spots on the countertop, spray them with a spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat procedure and wipe the area with a damp sponge and nonabrasive powder. To clean the inside of the detachable stem, slide the stem release button on the side up as far as it will go and hold it there as you run water through the stem. IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

Maintenance: Any other servicing should be performed by an authorized service representative.

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 that could cause injury.

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

• Always place disc on  at, stable surface before connecting detachable stem.

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

• Always be sure that blade or disc is down as far as it will go.

• Always insert metal blade in work bowl before putting ingredients in bowl.

• When slicing or shredding food, always use pusher. Never put your  ngers or spatula in feed tube.

• Always wait for blade or disc to stop spinning before you remove pusher assembly or cover from work bowl.

• 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  nger, a spatula, or spoon.

• Do not use pusher assembly if sleeve becomes detached from pusher. Call Cuisinart Consumer Service immediately. Our toll-free number is listed on 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 label under the base. An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in excessive batches, the motor may overheat. If this happens, the processor will stop. Turn it 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

Appetizers

Guacamole ...................................................... 19

Blue Cheese and Pecan Spread ..................... 19

Chicken Liver Pâté .......................................... 19

Cheese Coins .................................................. 19

Soups

Chunky Gazpacho ........................................... 20

Leek and Potato Soup/Vichyssoise ................ 20

Lentil Soup ...................................................... 21

Split Pea Soup ................................................. 21

Meats and Fish

Hamburgers ..................................................... 21

Meatloaf or Meatballs ...................................... 22

Chili .................................................................. 22

Sausage ........................................................... 23

Farmhouse Hash ............................................. 23

Chicken and Vegetables Stir-Fry ..................... 23

Crab Cakes ...................................................... 24

Vegetables

Broccoli Purée ................................................. 24

Mashed Potatoes ............................................ 24

Potatoes au Gratin .......................................... 25

Shredded Carrots and Zucchini ...................... 25

Quick Breads, Yeast Bread and Pizza

CornBread ....................................................... 28

Coffee Cake ..................................................... 29

White Bread ..................................................... 29

Pizza Dough .................................................... 29

Pizza in a Hurry................................................ 30

Tomato Pizza Sauce ........................................ 30

Desserts

Fudge Brownies .............................................. 31

Chocolate Chip Oatmeal Cookies ................... 31

Carrot Cake ..................................................... 31

Cream Cheese Frosting ................................... 32

Pear Yogurt ...................................................... 32

Banana-Apple Sherbet .................................... 32

Apple Pie ......................................................... 32

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

Salads

Tomato Salad .................................................. 25

Creamy Cole Slaw ........................................... 26

Shredded Carrot Salad .................................... 26

Sauces

Pesto ............................................................... 26

Mexican Salsa ................................................. 27

Basic Mayonnaise ........................................... 27

No-Cook Cranberry-Orange Relish ................. 27

Pastry Cream ..................................................... ?

Chocolate Sauce ............................................. 27

Raspberry Sauce ............................................. 28

Basic Pastry .................................................... 28

Guacamole

Chicken Liver Pâté

Serve with tortilla chips or crisp vegetables.

For a less pungent taste, use ﬂ at-leaf parsley

instead of cilantro.

2¼ cups yield

1 large garlic clove, peeled 1 medium jalapeño pepper, halved

and seeded ½ cup tightly packed cilantro leaves 1 medium scallion, white part and

2 inches of green, cut in 1-inch pieces 3 ripe medium avocados (½ pound each),

peeled, halved and pitted 3 tablespoons lemon juice Pinch cumin ¼ teaspoon salt ¼ teaspoon chili powder 1 medium tomato, quartered, seeds

removed

Use metal blade to chop garlic, jalapeño pepper, cilantro, and scallion until minced, about 15 seconds. Scrape down work bowl. Add avocados and all remaining ingredients except tomato. Process until smooth, about 1 minute, scraping bowl as necessary. Add tomato and pulse about 6 to 8 times, until it is  nely chopped. Adjust salt if necessary.

An extraordinarily good party dish that is easy to

make and keeps well. Serve it on toasted French

2¼ cups yield

1 large, unpeeled garlic clove 3 tablespoons butter, for sautéing 1 pound chicken livers, trimmed 8 ounces unsalted butter 1 teaspoon salt

⁄8 teaspoon freshly ground black pepper

¼ teaspoon freshly ground allspice 1 tablespoon Cognac

Put garlic in small saucepan, cover with water and simmer 10 minutes. Reserve. Heat butter in skillet until it bubbles. Sauté chicken livers over medium-high heat until brown on the outside, but still pink within. Squeeze softened interior of garlic into work bowl. Add livers and remaining ingredients. Process until creamy and smooth, about 1 minute. Scrape down bowl as necessary. Transfer pâté 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.

bread or apple slices.

Cheese Coins

Blue Cheese and

Pecan Spread

You can substitute cottage cheese for all or part of

the cream cheese and you can substitute walnuts

for pecans.

1 cup yield

¼ cup shelled pecans 6 ounces cream cheese, in 1-inch pieces 2 tablespoons blue cheese

Process nuts with metal blade until they are  nely chopped, about 10 seconds. Add cream cheese and blue cheese. Process until well mixed and smooth, about 10 seconds. (If substituting cottage cheese, process it until smooth, about 90 seconds.)

These tender and ﬂ avorful appetizers are easy to

make, convenient to serve, and they can be refrig-

erated or frozen.

Makes 100 cheese coins

8 ounces cheddar cheese, cut in

1-inch pieces

4 ounces unsalted butter, at room

temperature, cut in pieces ¼ teaspoon salt ¼ teaspoon hot sauce or pinch of cayenne

pepper 1 cup ﬂ our

Use metal blade to chip cheese until it resembles coarse meal, about 30 seconds. Add butter, salt and pepper. Process until smooth, about 60 seconds. Scrape down bowl, add  our and process

until  our is just mixed in. Chill dough until  rm enough to shape into logs, about 1 hour. Divide dough into 3 equal parts and roll each into a cylinder about 1½ inches in diameter. Chill until  rm, about 2 hours. Preheat oven to 400°F. Cut dough into 1⁄8-inch slices and place slices 1½ 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 6–8 minutes in a 300°F oven.

Chunky Gazpacho

This refreshing, cold soup can be ready in less

than 10 minutes. You may serve it at once, but it

improves with chilling.

4½ cups yield

1 small garlic clove, peeled ½ small jalapeño pepper* 4 scallions 1 celery stalk ½ medium bell pepper 2 tomatoes 2 cups tomato or vegetable juice 1 medium cucumber 2 tablespoons lemon juice 1 teaspoon salt ¼ teaspoon freshly ground black pepper

Halve jalapeño pepper and remove seeds. Trim scallions and celery and cut into 1-inch pieces. Quarter and seed bell pepper and tomatoes. Peel cucumber and cut in half lengthwise. Remove seeds and cut to  t feed tube vertically. Use metal blade to process garlic and jalapeño pepper until  nely chopped. Add scallions, celery and bell pepper. Pulse/chop to medium chop. Put in large mixing bowl. Pulse/chop one tomato until coarsely chopped. Add to mixing bowl. Purée other tomato until smooth, about 1 minute. With machine running, pour in ½ cup of tomato juice. Add to mixing bowl with remaining tomato juice and stir. Insert slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to

combine. Cover and chill before serving.

*Handle hot peppers carefully. Their oil can irritate the skin and eyes. Wash your hands after preparing them.

Leek and Potato Soup/

Vichyssoise

Louis Diat, longtime chef at the New York Ritz

Hotel, transformed the everyday Leek and Potato

Soup into a cold soup suitable for parties.

4 cups Leek and Potato Soup or 6 cups Vichyssoise

2 medium leeks, white part only,

thoroughly cleaned ½ medium onion, peeled and halved 1 tablespoon unsalted butter 2 medium, all-purpose potatoes, peeled 1½ cups chicken stock 1 cup water Salt and freshly ground pepper to taste 1 cup milk ¼ cup heavy cream Chopped chives, for garnish

Cut leeks to  t feed tube. Use slicing disc to slice leeks and onion. Melt butter in large saucepan. Add leeks and onion and sauté, stirring often, until soft but not brown, about 10 minutes. Cut potatoes in half crosswise, then quarter lengthwise. Use slicing disc to slice them. Add potatoes, stock and water to saucepan. Bring to boil, reduce heat, cover and simmer gently, stirring occasionally until vegetables are very tender, about 25 minutes. Adjust seasoning and serve hot as Leek and Potato Soup or proceed as follows for cold Vichyssoise.

Strain liquid into large saucepan and set aside. Use metal blade to purée vegetables, stopping once to scrape bowl. Whisk purée into reserved liquid, add milk and bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in cream. Season to taste with salt and pepper. Refrigerate until thoroughly chilled. Taste again for seasoning and sprinkle with chopped chives.

Lentil Soup

Split Pea Soup

This hearty winter soup is a meal on its own,

accompanied by crusty bread and a salad.

6 cups yield

8 ounces lentils ½ large garlic clove, peeled ½ small onion, peeled and halved ½ medium celery rib, in 1-inch pieces ½ medium carrot, in 1-inch pieces 2 medium tomatoes, quartered 2½ cups beef broth 2½ cups water 2 teaspoons white wine vinegar ½ teaspoon paprika ½ teaspoon salt*

⁄8 teaspoon freshly ground pepper

Pinch dried thyme ½ pound Polish kielbasa or

other smoked sausage

Wash lentils under cold running water, drain and place in a large saucepot. Use metal blade to pulse/chop garlic, onion, celery and carrots until  nely chopped. Put in pot with lentils. Chop tomatoes into  ne pieces. Add to pot with all remaining ingredients except sausage. Cover pot and cook for about 1 hour.

Freeze sausage until hard to the touch, but easily pierced with tip of sharp knife, about 30 minutes.

Drain and reserve soup liquid and purée solids with metal blade. Return purée` to broth and stir to combine. Use slicing disk to slice sausage. Add sausage to soup and reheat gently until sausage is heated through, stirring occasionally, about 20 minutes.

*Omit salt if using salty sausage.

A perfect family lunch or supper.

4 cups yield

½ pound split green peas ½ large onion, quartered ½ large garlic clove, peeled ¾ pound smoked ham hocks 3½ cups water 1 medium carrot, peeled ½ large celery rib ½ medium potato, peeled Salt and pepper

Rinse peas and place in large pot. Peel onion and garlic. Use metal blade to chop garlic  ne, about 10 seconds. Add onion and pulse until coarsely chopped, about 6 to 8 pulses. Add to pot with ham hocks and water. Bring to a boil and reduce heat. Cover and simmer for 1 hour, stirring occasionally. Uncover and 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 vegetables. Peel carrot, cut in feed-tube lengths, then halve lengthwise. Cut celery in feed-tube lengths, then halve lengthwise. Peel potato, halve crosswise, then quarter halves lengthwise. Insert slicing disc. Stand vegetables upright in feed tube and slice with medium to  rm pressure. Reserve. Purée soup with metal blade until smooth, about 15 seconds. Return to pot. Remove meat from hocks and pulse until coarsely chopped, 4–6 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.

Hamburgers

Chop meat to the exact texture you want – and control the amount of fat. Our test kitchen ﬁ nds 20% fat ideal – less than the usual supermarket

mixture. Use boneless beef – round, chuck or any

cut you choose. Before chopping it, trim off all

membrane, gristle and fat. Reserve the fat, which

will usually be more than you need. Cut the beef

into 1-inch cubes and chill until slightly ﬁ rm –

usually 30 minutes in the freezer.

¾ pound combined meat and fat If you don’t have a kitchen scale, measure solidly packed beef cubes and solidly packed fat cubes in cups, before chilling them, as follows:

⁄4 cups beef cubes

1 ¼ cup fat cubes

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 for consistency. Be very careful not to over-process. Handle hamburger with a light touch. Remove work bowl from processor base and carefully take out metal blade. Use as little pressure as possible in shaping patties.

Meatloaf or Meatballs

For a spicier meatloaf, add a few drops of

hot sauce and a teaspoon of

Worcestershire sauce.

⁄4 pound yield

1 small onion, quartered ¼ cup loosely packed parsley leaves 1 slice day-old bread, broken in pieces ¾ pound boneless chuck,

cut in 1-inch pieces* 1½ tablespoons milk* ½ teaspoon salt

⁄8 teaspoon dried thyme leaves

1 large egg

Put all ingredients except egg in a work bowl and pulse/chop 4 to 6 times. Then process continuously until chopped  ne. Add egg and pulse 4 or 5 times or until desired consistency is reached, watching carefully to avoid over-processing. Pack mixture into loaf pan and bake at 350°F until cooked through, about 40 to 50 minutes. *You can vary these ingredients by using a mixture of beef, veal and pork, or replacing the milk with tomato juice. Variation: Instead of making a meatloaf, shape mixture into balls of 2 tablespoons each, arrange them in a single layer in baking dish and bake at 375°F for about 25 minutes.

Chili

Kids love chili and it’s a versatile dish. Serve it on hot dogs, ﬁ ll tacos with it or eat it plain. This one

freezes well for about 6 months.

4½ cups yield

3 medium garlic cloves 1 medium onion 1 pound boneless beef chuck, chilled 1½ teaspoons whole cumin seed 2 tablespoons vegetable oil 2 tablespoons chili powder 2 tablespoons paprika 1 teaspoon salt

⁄8 teaspoon crushed red peppers

1 1 cup water 2 cups red kidney beans, canned

Peel garlic and onion, quarter onion. Process both with metal blade until  nely chopped, about 15 seconds. Remove and reserve. Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10–12 pulses. Brown cumin seed in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve. Heat vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes. Reduce heat to low, 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-low heat for 45 minutes, stirring occasionally. Stir in the beans and cook until heated through. Taste and add salt, if needed. Try some of these garnishes with the chili: shredded Cheddar or Monterey Jack cheese, shredded lettuce, sliced jalapeño peppers, sliced scallions, sliced black olives, chopped tomato or chopped avocado.

⁄8 ounce can whole tomatoes

+ 50 hidden pages

Cuisinart DLC-10SY User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual