Cuisinart DLC-2007N User Manual
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION AND RECIPE BOOKLET
Premier Series 7-Cup Food Processor
DLC-2007N
Recommended work bowl capacity for various foods
FOOD CAPACITY
Chopped Fruits 7 cups processed food
and Vegetables
Chopped or Puréed 1-1/4 pounds meat, cut in 1 inch or smaller cubes, chilled
Meat, Poultry,
Fish or Seafood
Bread Dough 4 cups flour (32 ounces), yielding two 1-pound loaves
Pizza Dough 3 cups flour (26 ounces), yielding 3 12-inch pizzas
Nuts for Nut Butters 2-3 cups (10-15 ounces)
Sliced or Shredded 7 cups (total processed volume varies by food)
Fruit, Cheese,
or Vegetables
Cake Batter batter for three 8-inch layers
Cookie Dough dough for about 50 cookies (2 pounds)
Thin Liquids 2 cups
(such as custard
for quiche or
cheesecake batter)
Thick Liquids 5 cups
Puréed Cooked 5 cups cooked yielding approximately
Fruits and Vegetables 3-1/2 cups thick purée
Puréed Soft 5 cups fresh yielding approximately
Fresh Fruits (berries, 3-1/2 cups thick purée
kiwis, peaches, etc.)
1
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a
Cuisinart
®
Premier Series
7-Cup Food Processor, and
the standard parts for it:
Work bowl, work bowl
cover, large and small pushers, dough blade, metal
chopping/mixing blade, slicing disc, shredding disc,
detachable disc stem for
discs, spatula, how-to video
and recipe/instruction 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 floor
next to the kitchen
counter or table where
you intend to keep the
food processor. Be
sure the box is right
side up.
2. Remove the cardboard
insert. You will see a
rectangular block of
plastic foam that holds
the processor parts,
each fitted into a cavity
in the foam.
3. The Detachable Disc
Stem for the discs (A)
sits in a cavity in one
corner of the foam
block. Remove this
first.
4. The Pusher Assembly,
with large and small
pushers, (B) sits in the
adjacent cavity.
Remove this next.
5. The Dough Blade (C)
rests in a cavity on the
opposite side of the
foam block. Remove it
from the foam.
6. The plastic Spatula (D)
is on one long side of
the foam block.
Remove it next.
7. The Slicing Disc (E) is
on the edge of one of
the long sides of the
foam block; the
Shredding Disc (F) is
on the other side.
Slide them out WITH
GREAT CARE; THE
BLADES ARE VERY
SHARP.
8. Lift out the foam block.
9. Remove the instruction/recipe book.
10. Lift out the video from
its space in the cardboard frame on one
side of the box. Then
lift out the cardboard
frame.
11. The housing base with
work bowl, metal blade
and cover are at the
bottom of the box. The
metal blade is loose in
the work bowl beneath
a foam insert. Do not
reach into feed tube.
Do not turn over work
bowl without first
removing metal blade.
Remove work bowl
cover by turning it
clockwise and lifting.
12. 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.
13. Place the food processor on the counter or
table. Remove foam
cylinder insert from top
of metal chopping
blade. Read the
instructions thoroughly
before using the
machine.
14. Save the shipping cartons and plastic foam
blocks. You will find
them very useful if you
need to repack the
processor for moving or
other shipment.
Please watch the
enclosed how-to video
before using the food
processor.
NOTE: Remember to
return your completed
product registration card
with all information carefully filled out.
WHEN
REMOVING BLADE:
CAREFULLY REMOVE
THE METAL BLADE BY
GRASPING THE CENTER
WHITE HUB AND LIFTING
IT STRAIGHT UP. NEVER
TOUCH THE BLADES,
AS THEY ARE RAZOR
SHARP.
2
3
TABLE OF CONTENTS
Recommended Capacities . . . . . . . . . . 1
Unpacking Instructions. . . . . . . . . . . . . 2
Important Safeguards . . . . . . . . . . . . . . 4
Introduction . . . . . . . . . . . . . . . . . . . . . . 5
Machine Includes. . . . . . . . . . . . . . . . . . 6
Assembly Instructions . . . . . . . . . . . . . 6
Machine Functions . . . . . . . . . . . . . . . . 7
Operating Instructions . . . . . . . . . . . . . 7
Chopping, Puréeing & Mixing
with Metal Blade . . . . . . . . . . . . . . . . . . 8
Chop Raw Fruits and Vegetables . . . . . . 8
Purée Fruits and Cooked Vegetables . . . 8
To Dislodge Food . . . . . . . . . . . . . . . . . . 8
Chop Hard Food . . . . . . . . . . . . . . . . . . . 8
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 8
Chop Peel from Citrus Fruit. . . . . . . . . . . 8
Chop Sticky Fruit Like Dates. . . . . . . . . . 8
Chop Meat, Poultry and Fish. . . . . . . . . . 9
Purée Meat, Poultry and Fish . . . . . . . . . 9
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . . 9
Make Peanut Butter. . . . . . . . . . . . . . . . . 9
Make Flavored Butters,
Spreads and Dips . . . . . . . . . . . . . . . . . . 9
Make Mayonnaise . . . . . . . . . . . . . . . . . . 9
Beat Egg Whites . . . . . . . . . . . . . . . . . . 10
Whip Cream. . . . . . . . . . . . . . . . . . . . . . 10
Make Crumbs and Crumb Crusts . . . . . 10
Make Pastry. . . . . . . . . . . . . . . . . . . . . . 10
Make Quick Breads and Cakes. . . . . . . 10
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . 11
Round Fruits and Vegetables . . . . . . . . 11
Whole Peppers . . . . . . . . . . . . . . . . . . . 11
Large Fruits Like Pineapple. . . . . . . . . . 11
Cabbage and Iceberg Lettuce . . . . . . . . 11
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . . 11
Practicing Slicing and Shredding. . . . 12
Removing Sliced or Shredded Foods 12
Slicing and Shredding Techniques. . . 12
Small, Round Fruits and Vegetables. . . 12
Long Fruits and Vegetables. . . . . . . . . . 12
Small Amounts of Food . . . . . . . . . . . . . 13
French-Cut Green Beans . . . . . . . . . . . 12
Matchsticks or Julienne Strips. . . . . . . . 12
Slicing Meat and Poultry. . . . . . . . . . . 13
Cooked Meat and Poultry . . . . . . . . . . . 13
Uncooked Meat and Poultry . . . . . . . . . 13
Slicing Sausages . . . . . . . . . . . . . . . . . . 13
Slicing and Shredding Cheese . . . . . . 13
Kneading Yeast Dough
with Dough Blade . . . . . . . . . . . . . . . . 14
Machine Capacity . . . . . . . . . . . . . . . . . 14
Using the Right Blade . . . . . . . . . . . . . . 14
Measuring the Flour. . . . . . . . . . . . . . . . 14
Proofing the Yeast . . . . . . . . . . . . . . . . 14
Processing Dry Ingredients . . . . . . . . . . 14
Adding Liquids . . . . . . . . . . . . . . . . . . . . 15
Kneading Bread Dough . . . . . . . . . . . . . 15
Kneading Sweet Dough. . . . . . . . . . . . . 15
Rising. . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Shaping, Finishing and Baking . . . . . . . 15
Making Consecutive Batches . . . . . . . . 15
Bread Dough
Problems and Solutions . . . . . . . . . . . 15
Sweet Dough
Problems and Solutions . . . . . . . . . . . 16
Cleaning and Storing. . . . . . . . . . . . . . 17
For Your Safety . . . . . . . . . . . . . . . . . . 18
Technical Data . . . . . . . . . . . . . . . . . . . 18
Warranty . . . . . . . . . . . . . . . . . . . . . . . . 18
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 20
4
Carefully read all
instructions before
using this appliance.
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. Always unplug from
outlet when not in use,
before putting on or
taking off parts, before
removing food and
before cleaning. To
unplug, grasp plug and
pull from electrical outlet.
Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang
over edge of table
or counter, or touch
hot surfaces.
6. Do not operate any
appliance with damaged
cord or plug, or after
appliance has been
dropped or damaged
in any way. Return
appliance to the nearest
authorized service
facility for examination,
repair, or electrical or
mechanical adjustment.
Operation
1. Keep hands as well
as spatulas and other
utensils away from
moving blades or discs
while processing food, to
prevent the possibility of
severe personal injury or
damage to food processor. Aplastic scraper
may be used, but only
when the food processor
motor is stopped.
2. Avoid contact with
moving parts. Never
push food down into
feed tube 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
pusher 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 liquid.
General
1. Close supervision is
necessary when any
appliance is used by
or near children.
2. Do not operate this, or
any other motor-driven
appliance, while under
the influence of alcohol
or other substances that
affect your reaction time
or perception.
3. This food processor is
UL listed for household
use. Use it only for
food preparation as
described in the
accompanying recipe
and instruction book.
4. The use of attachments
not recommended or
sold by Cuisinart may
cause fire, electrical
shock or personal injury,
or damage to your
food processor.
5. To avoid possible
malfunction of
work bowl switch, never
store processor with
pusher assembly in
locked position.
6. Maximum rating of 5.2
amperes is based on
attachment that draws
greatest current.
Other recommended
attachments may draw
significantly less current.
NOTICE: This appliance
has a polarized plug (one
blade is wider than the
other). As a safety feature,
this plug will fit in a
polarized outlet only one
way. If the plug does not
fit fully in the outlet,
reverse the plug. If it still
does not fit, contact a
qualified electrician. Do
not attempt to defeat this
safety feature.
SAVE THESE
INSTRUCTIONS
FOR
HOUSEHOLD
USE ONLY
INTRODUCTION
Congratulations on your
purchase of a Cuisinart
®
Premier Series 7-Cup Food
Processor. This
product is the ultimate
food preparation tool, and
it comes from the originator
of the American food
processor, Cuisinart.
The Cuisinart
®
Premier
Series 7-Cup Food
Processor has all the
elements of quality that
Cuisinart is known for,
including a powerful motor,
the largest feed tube, and
the longest warranty in
the industry.
It also introduces a new
feature that will set the
industry standard:
• The Cuisinart
®
Supreme®Wide Mouth
Feed Tube, which is
more than two and a
half times the size of
any other available.
Perfect for slicing whole
fruits and vegetables.
This feature, plus the ability
to use all of your existing
Cuisinart specialty blades
and discs, makes the
PremierSeries 7-Cup the
select choice in food
processors.
Dough Blade
Chopping/Mixing
Blade
4mm Slicing Disc
Medium
Shredding Disc
Pusher Assembly
Cover with
Cuisinart
®
Supreme
®
Wide Mouth
Feed Tube
Housing Base
Cord Wrap
(not shown)
7-cup
Work Bowl
5
Shaft
(not shown)
Touchpad Control Panel
THE MACHINE
INCLUDES:
1. Housing base with a
vertically projecting
shaft and convenient
touchpad control panel.
2. 7-cup work bowl.
3. Cover with extra
large feed tube.
4. Pusher assembly
that slides inside
the feed tube.
5. Dough blade.
6. Sharp metal chop-
ping/mixing blade.
7. Serrated slicing disc.
8. Shredding disc.
9. Detachable stem
for discs (not shown).
10. Plastic spatula
(not shown).
The metal chopping blade
chops raw and cooked
fruits, vegetables, meat,
fish and cheese to the
exact consistency you
want, from coarse to fine,
even to a purée. It chops
nuts, makes nut butters,
mayonnaise and sauces,
and mixes tender, flaky
pastry. The metal chopping
blade also mixes cakes,
frostings, cookies,
quick breads, muffins,
and biscuits.
The slicing disc makes
beautiful whole slices
without torn edges.
It slices whole fruits and
vegetables, cooked meat,
semi-frozen raw meat and
loaves of bread.
The shredding disc
processes most firm and
hard cheeses into long,
attractive shreds. It also
shreds vegetables like
potatoes, carrots and
zucchini, and processes
nuts and chocolate to a
grated texture.
The detachable stem fits
both discs, making disc
storage compact in
limited space.
The pusher assembly
has two parts.
1. A small, removable,
clear pusher that fits into
a small center-located
feed tube. This tube is
for narrow food like
carrots, for adding liquid,
and for continuous
feeding of small food
like garlic.
2. Alarge pusher that fits
into the Cuisinart
®
Supreme®feed tube
opening and moves
freely within it.
Upon contact, the large
pusher meets an activating
rod in the center of the
work bowl handle, permitting the motor to start.
ASSEMBLY
INSTRUCTIONS:
Blade Operation
1. Plug in the housing base
and place the work bowl
on top, with the work
bowl handle just to the
left of center. Turn the
work bowl counterclockwise to lock it onto the
housing base.
2. CAREFULLY lift and
place the chosen blade
over the work bowl
center shaft. Line up the
markings on the blade
hub with the motor shaft.
Blade should fit snugly and
rest on the bottom of the
work bowl.
3. Add desired ingredients
to work bowl.
4. Place work bowl cover
onto work bowl, with
the handle area just to
the left of center. Turn
counterclockwise to
lock onto work bowl.
5. Align pusher assembly
and activating rod with
the feed tube opening on
the work bowl cover and
slide the activating rod
down to the bottom.
6. You are now ready to
operate the machine.
Disc Operation
1. Plug in the housing base
and place the work bowl
on top, with the work
bowl handle just to the
left of center. Turn the
work bowl counterclockwise to lock it onto the
housing base.
2. Choose desired disc
and place underside-up
on tabletop. Pick up
detachable disc stem
and align it with the
raised plastic crescent
on the disc underside.
The raised ‘lock’ indicator on the left corner of
the stem should be to
the left of the mounting
plate on disc.
3. Turn the stem to the
right, so the locking tabs
are covered by the metal
supports and a ‘click’
locks the stem in place.
4. With the stem facing
down, place the assembly over the center hub.
It should fit snugly and
rest on the bottom of the
work bowl.
6
5. Place work bowl cover
onto work bowl, with
the handle area just to
the left of center. Turn
counterclockwise to
lock onto work bowl.
6. Align pusher with the
feed tube opening on
the work bowl cover and
slide the activating rod
down to the bottom.
7. Use the cord wrap
on the housing base
underside to add or
remove cord.
8. You are now ready to
operate the machine.
THE MACHINE
FUNCTIONS:
PULSE
1. With the machine
properly assembled
and engaged, and
ingredients in the
work bowl, press the
PULSE button
repeatedly as needed.
ON (Continuous)
1. Properly assemble and
engage the machine.
2. To add ingredients
through the feed tube,
remove the pusher and
fill the feed tube as
directed (see preparing
for slicing or shredding).
3. Engage the pusher
and press the ON
button. The button light
will turn on and the
motor will start.
4. Press the pusher firmly
down until all ingredients
have passed into the
work bowl. Remove
the pusher and refill
ingredients as needed.
When you engage the
pusher again, the unit
will automatically
turn ON.
5. Press the OFF button
when finished.
OPERATING
INSTRUCTIONS:
Try chopping some practice
foods, such as a zucchini
or potato, before you
process food to eat. First,
cut the ingredients into
1-inch pieces.
• Place the work bowl over
the center stem, with the
handle area just to the left
of center. Turn counterclockwise to lock in place.
• Insert the metal chopping
blade and put ingredient
pieces in the work bowl.
Put on the cover and turn
counterclockwise to lock
onto work bowl. Align the
pusher and the pusher’s
activating rod with the
corresponding openings
on the feed tube, and
push all the way down.
• Press and release the
PULSE button two or three
times. Each time the blade
stops, let the pieces drop
to the bottom of the bowl
before you pulse again.
This puts them in the path
of the blade each time the
motor starts.
• Using the pulse/chopping
technique, you get an
even chop without
overprocessing. Check
the texture frequently
by looking through the
cover. If you want a
finer chop, press and
release the PULSE
button until you achieve
the desired texture.
Onions and other food with
a high water content will
quickly end up as a purée,
unless examined through
the work bowl after each
pulse to make sure they
are not overprocessed.
Try chopping other food
like meat for hamburger
or sausage. Then make
mayonnaise, pastry or
bread, as described in
the following sections. To
obtain consistent results:
Be sure all the pieces you
add to the bowl are about
the same size.
Be sure the amount you
process is no larger than
recommended on the
inside cover of this booklet.
Before you do anything,
wait for the blade to stop
spinning. Once it does,
turn the cover clockwise to
unlock, and remove by lifting it off.
Remove the bowl from the
base of the machine before
removing the blade. This
creates a seal to prevent
food from leaking. Turn the
bowl clockwise to unlock
from the base, and lift
straight up to remove.
To prevent the blade
from falling from the
work bowl onto your
hand when emptying
the work bowl, use one
of the following methods.
Be sure your hands
are dry.
7
Grab the blade hub, and
remove the metal blade
before tilting the bowl,
using a spatula to scrape
off any food. Then carefully
lift the blade out of the
work bowl. Or insert your
finger through the hole in
the bottom of the work
bowl, gripping the blade
from the bottom, and grip
the outside of the work
bowl with your thumb. Or
hold the blade in place with
your finger or spatula while
pouring out food.
TECHNIQUES FOR
CHOPPING AND
PURÉEING WITH
THE METAL BLADE
To chop raw fruits
and vegetables:
First cut the food into
1-inch (2.5cm) pieces.
You get a more even
chop when all pieces are
about the same size.
Put no more than the
recommended amount of
food into the work bowl
(see table inside front
cover). Lock the cover in
place. Press the PULSE
button at the rate of 1
second on, 1 second off,
until the food is coarsely
chopped. For more finely
chopped results, hold
the PULSE button, letting
the machine run continuously until the desired
consistency has been
reached. Check frequently
to avoid overprocessing.
Use the spatula to scrape
down the sides of the work
bowl if necessary.
To purée fruits and
cooked vegetables:
First, cut the food into
1-inch (2.5cm) pieces.
You get a smoother purée
faster when all pieces are
about equal in size.
Put no more than the
recommended amount of
food in the work bowl (see
table inside front cover).
Lock the cover in place.
PULSE to chop coarsely,
then press the ON button
and process continuously
until food is puréed.
(NOTE: Cooked potatoes
are an exception to this
procedure. They develop
a gluey texture when
processed with the
metal blade.)
When making soup, you will
want to purée vegetables
that have been cooked in
liquid. Don’t add the liquid
to the work bowl, just the
cooked vegetables; remove
vegetables with a slotted
spoon. They will purée
faster and smoother without
liquid. Then add just enough
liquid to make the purée
pourable, return to the soup
liquid and stir to combine.
To dislodge food:
Occasionally, a piece of
food may become wedged
between the blade and the
work bowl. If this happens,
unplug the machine, remove
the cover, lift the blade
out carefully and remove the
wedged piece. Empty the
bowl, reinsert the blade
and lock the cover and
pusher into place. Press
the ON button and drop
the food pieces through
the small feed tube opening
while the machine is
running. After adding a
cupful this way, add the
remaining food to the
bowl and process in the
usual manner.
To chop hard foods:
To chop hard food like
garlic and hard cheese,
assemble the unit, remove
the small pusher, press the
ON button and drop the
food through the small
feed tube while the machine
is running.
Small foods like garlic can
be dropped in whole. Large
foods like hard cheese
should be cut into 1-inch
(2.5cm) pieces. This method
of processing minces garlic,
shallots and onions. Hard
cheese and coconut will
have the same texture as if
they had been hand grated.
IMPORTANT: Never try to
process cheese that is too
hard to cut with a knife.
You may damage the
blade or the machine.
To chop parsley and
other fresh herbs:
The herbs, the work bowl
and the metal chopping
blade must all be thoroughly
clean and dry. Remove
stems from herbs. Add
leaves to bowl and process,
using the PULSE button until
chopped as fine as desired.
The more herbs you chop at
a time, the finer chop you
can obtain. If completely dry
when chopped, parsley and
other herbs will keep for at
least 4-5 days, stored in an
airtight bag in the refrigerator.
They may be frozen for
months, stored in an airtight
container or bag.
To chop peel from citrus
fruit or to chop sticky
fruit like dates or raisins:
For citrus, remove only
the peel with a vegetable
peeler, not the white pith
which is bitter tasting.
8
9
Cut the peel into lengths of
2 inches (5cm) or less and
process with 1/2 cup
(125 ml) of granulated sugar
until finely chopped. This
may take 2 minutes
or longer.
For sticky fruit like dates,
raisins, prunes and candied
fruit, first freeze the fruit for
about 10 minutes. Add some
of the flour called for in the
recipe to the fruit. Use no
more than 1 cup (250 ml)
of flour for each cup of fruit.
To chop meat, poultry,
fish and seafood:
The food should be very
cold, but not frozen. Cut
it into 1-inch (2.5cm) pieces
to ensure an even chop.
Using the ON button,
process no more than the
recommended amount at
one time (see table inside
front cover). Press the
PULSE button 3 or 4 times
at a rate of 1 second on, 1
second off. If the food is not
chopped fine enough, let the
processor run continuously
for a few seconds. Check
the texture often to avoid
overprocessing. Use a
spatula to scrape food
from the sides of the bowl
as necessary.
To purée meat, poultry,
fish and seafood:
Prepare the food as described
above. Press the PULSE
button until evenly chopped,
then process continuously to
the desired texture. Scrape
the bowl with a spatula
as needed.
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
Remember, you control
texture by the length of
time you process. By
varying the processing
time, you can get a
range of textures suitable
for hamburgers, hash,
stuffed peppers, or
smooth mousses.
To chop nuts:
Chop no more than the
recommended amount at one
time. Press and release the
PULSE button and check
frequently to avoid nuts
clumping together in a nut
butter. When a recipe calls
for flour or sugar, add some
to the nuts before you chop,
about 1/2 cup for each cup
of nuts. This allows you to
chop the nuts as fine as you
want without turning them
into a nut butter. You can
also chop nuts with a
shredding or slicing disc.
The optional Fine
Shredding Disc is
particularly good.
To make peanut butter
and other nut butters:
Process up to the
recommended amount
of nuts. Using the ON
button, let the machine run
continuously.
After 1-1/2 to 2 minutes, the
ground nuts will form a ball
that will gradually smooth
out. Scrape the sides of the
bowl and continue processing until drops of oil are visible. Taste for consistency.
The longer you process, the
softer the butter. For chunk
style, add a handful of nuts
just after the ball of nut butter begins to smooth out. To
make cashew butter, add a
little bland vegetable oil.
Processor nut butters
contain no preservatives.
Store in refrigerator to
keep from separating.
To make flavored butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavoring
ingredients first, such as
anchovies, cheese, herbs,
etc. Be sure work bowl is
clean and dry. Add small
hard ingredients like garlic
and hard cheese through
the feed tube while machine
is running. Next, add the
butter and process using the
ON button, until smooth.
Add any liquid ingredients
last, while the processor is
running, and process just
long enough to blend.
Process ingredients for
spreads and dips the same
way. They should be at room
temperature and cut into
1-inch (2.5cm) cubes, or
added by tablespoonfuls.
To make mayonnaise:
You can make foolproof
homemade mayonnaise
with your Premier Series 7cup Food Processor. The
work bowl and metal blade
must be clean and dry.
Foods prepared with raw
eggs may contain salmonella or other potentially
harmful bacteria. Because
egg yolks are a fine growth
medium for bacteria, we
recommend that you cook
them for use in mayonnaise, Hollandaise sauce,
Caesar salad dressing,
chilled soufflés, chilled chiffons, mousses and other
recipes calling for raw egg
yolks. For mayonnaise, we
recommend using either
the “cooked egg” mayonnaise on page 29, or using
the following method with
pasteurized liquid eggs.
10
For a “one egg” batch of
basic mayonnaise made
with pasteurized liquid
eggs, place 1/4 cup pasteurized liquid eggs, 2
tablespoons wine vinegar
or lemon juice, 1 teaspoon
dry mustard, 1/2 teaspoon
kosher salt and a pinch of
ground white pepper in the
work bowl. With the
machine running, add 1/2
cup of vegetable oil to the
small pusher and allow to
slowly drip into the mixture
while processing. After all
the oil has dripped through,
add another 1/2 cup of vegetable oil to the small pusher and allow to drip
through. The mixture will
form a thick emulsion. For
variation, you may experiment with using flavored
vinegars, adding chopped
fresh herbs, dry herbs, or
roasted garlic to taste. To
make your mayonnaise a
little lighter, add some welldrained plain fat free yogurt
to taste.
To beat egg whites:
The work bowl must be
absolutely clean. Add 3
or more egg whites (up to 6
large egg whites) and
press the ON button. Add
about 1 teaspoon of lemon
juice or vinegar for every
egg white. Vinegar makes
stiffer whites; its flavor is
hardly detectable in cakes
or soufflés. Continue processing until the egg whites
hold their shape, about
1-1/2 to 2-1/2 minutes.
To whip cream:
Processor whipped cream
holds its shape very well. It
is good for decoration or as
a topping; however, it will not
whip to the light, fluffy
consistency obtained by
methods that beat in more
air. Chill the cream well
before starting. Process
continuously using the ON
button, until it begins to
thicken. Then add sugar
as desired and continue
processing, watching
carefully for the desired
consistency.
For consistently reliable
results, add 2 tablespoons
(30 ml) of nonfat dry milk
for every cup of cream
before whipping.
To make crumbs
and crumb crusts:
Cut or break bread, crackers or cookies into 1-inch
pieces and place in work
bowl. Press the ON button
and process continuously
until pieces reach the
desired texture. For seasoned crumbs, chop parsley or other fresh herbs
with the crumbs. For buttered crumbs, process until
the dry crumbs are of the
desired texture, then
dribble melted butter
through the small feed tube
opening while the machine
is running. For crumb
crusts, process crackers or
cookies as described
above. Add sugar, spices
and butter, and cut into
pieces as specified by your
recipe. Process until well
combined.
To make pastry:
Combine unbleached
all-purpose flour, salt and
pieces of very cold butter
in the work bowl. Process
to the consistency of cornmeal. Sprinkle evenly with
the minimum amount of
cold liquid in the recipe.
PULSE 5 or 6 times. The
dough should begin to hold
together when pressed. If it
is still dry and crumbly, add
more water – 1 teaspoon
at a time – until the dough
holds together easily. Do
not let the dough form a ball
in the processor or it will be
overworked and tough.
Form into a round disc, one
inch thick, and wrap in
plastic wrap. Refrigerate for
1 hour before using, or
double wrap and freeze for
later use.
To make quick breads
and cakes that use baking
powder and/or soda:
The most important rule
for success is not to
overmix after adding the
flour. The ingredients for
these soft doughs should
be cold, except butter. If
the recipe calls for chopped
ingredients like lemon peel
or nuts, chop them first
while the work bowl is
clean and dry, then set
aside until needed.
Put dry ingredients like
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix. Remove
and reserve the dry
ingredients.
Add the eggs and sugar
to the work bowl and, using
the ON button, process to
mix, letting the machine run
about 1 minute. Next, add
butter. Cut into 1-inch pieces
at room temperature. Run
machine continuously 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.
11
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 18.5ounce packaged cake mix.
Insert the metal blade and
add the cake mix to the
work bowl. Press the ON
button and while the
machine is running, add
the eggs and liquid through
the small feed tube and
process for 5 seconds.
Scrape down the sides
of the work bowl and
process 1 minute more for
maximum volume. Do not
remove the metal blade.
Insert a finger into the
underside 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 and
PULSE once. Centrifugal
force will spin the batter off
the blade onto the sides of
the work bowl. Remove the
blade, and use the spatula
to scrape any remaining
batter from the bowl.
PREPARING FOOD
FOR SLICING AND
SHREDDING
For disc assembly
instructions, refer to
Assembly Instructions.
Round fruits and
vegetables:
Before processing onions,
apples and other large,
round fruits and vegetables, cut the bottom ends
flat to make the food lie
stable on the disc.
Place the food in the feed
tube, flat side down, as far
left as possible, to prevent
it from tilting when being
processed.
Choose fruits that are
firm and not too ripe.
Remove large hard pits
and seeds from fruits
before processing. Seeds
from citrus fruits need not
be removed. Remove the
rind before slicing or
shredding, if desired.
Whole peppers are
an exception:
Remove the stem and cut
the stem end flat. Remove
the core and scoop out the
seeds. Leave the end
opposite the stem whole, to
keep the structure stiff. This
ensures round, even slices.
Large fruits like
pineapple:
Cut the ends flat, cut in
half, and either core or
remove the seeds. If necessary, cut the halves into
smaller pieces to fit the
feed tube.
Cabbage and
iceberg lettuce:
Turn the head on its side
and slice off the top and
bottom, leaving a center
section about 3 inches (8cm)
deep. Remove the core,
then cut in wedges to fit the
feed tube. Remove the core
from the bottom and top
pieces and cut into wedges
to fit into the feed tube.
The optional 2mm and
1mm Slicing Discs are
excellent for slicing cabbage
for coleslaw.
If the fruit or vegetable
doesn’t fit, try inserting it
from the bottom of the feed
tube, where the opening is
slightly larger.
Pack the feed tube for
desired results.
For long slices or shreds,
cut the food in feed tube
widths and pack the
pieces horizontally.
For small, round slices or
short shreds from carrots,
zucchini and other long
vegetables, cut in feed
tube heights and pack
tightly upright.
Food should fit snugly, but
not so tightly that it prevents
the pusher from moving.
When slicing or shredding,
always use the pusher.
Never put your fingers
or a spatula into the
feed tube.
Never push down hard
on the pusher. Use light
pressure for soft fruits and
vegetables like bananas,
mushrooms, strawberries
and tomatoes, and for all
cheese. Use medium
pressure for most food:
apples, celery, citrus fruit,
potatoes and zucchini. Use
firm pressure for hard
vegetables like carrots
and yams.
PRACTICING
SLICING AND
SHREDDING
1. Insert a slicing or
shredding disc, put the
cover on the work bowl
and insert the food in
the feed tube.
2. Slide the pusher
into place, and apply
pressure to the pusher
while pressing down the
PULSE button. Release
the button as soon
as the food is sliced
or shredded.
3. You can load the feed
tube repeatedly without
removing work bowl
cover.
Simply grasp the pusher
and lift up. The pusher
assembly will come off easily, leaving the cover and
feed tube in place. Your
other hand is free to reload
the feed tube, and you do
not need to re-press the
ON button if it was
previously selected.
REMOVING
SLICED OR
SHREDDED FOOD
Before you do anything,
wait for the disc to stop
spinning. When it does,
unplug the unit, then hold
the work bowl handle and
turn it clockwise. Then lift;
the work bowl and cover will
come off together. Turn
cover clockwise to unlock
from work bowl.
Lift, remove, invert and
place on counter space.
Remove the slicing or
shredding disc.
Place two fingers under
each side of the disc and
lift it straight up. Place the
disc on top of the inverted
work bowl cover to minimize
drips and spills.
TECHNIQUES
FOR SLICING AND
SHREDDING
Small, round fruits
and vegetables:
For large berries, radishes
and mushrooms, trim the
bottom ends flat with a
knife. Insert the food
through the feed tube,
standing each piece on a
flat end. You can fill the tube
to about 1 inch (2.5cm) 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 foods like bananas,
celery and zucchini by
cutting them into pieces
slightly shorter than the
feed tube. Cut both ends
flat. (Use a ruler as a guide,
or the pusher assembly.)
Fill the feed tube with the
pieces, standing them
vertically and adding
enough pieces so they are
solidly packed and cannot
tilt sideways as they are
sliced or shredded.
Small amounts of food:
Use the small feed tube and
the small pusher. Remove
the small pusher from the
pusher assembly. Place the
pusher assembly onto the
feed tube and press the
sleeve all the way down.
Cut the food in lengths
slightly shorter than the
feed tube. If slicing one or
two long, thin vegetables
like carrots, push them to
the far left. If you are slicing
a few vegetables that are
wide at one end and narrow
at the other (carrots, celery
or scallions) cut them in
half and pack in pairs,
alternating one wide end
up, one narrow end up.
French-cut green beans:
Trim fresh green beans to
feed tube widths. Stack in
the feed tube horizontally to
about one inch from the top.
Use the slicing disc, apply
light pressure to the pusher
and press the PULSE button until beans are sliced.
To make long, horizontal
slices of raw zucchini
or carrots, use the same
procedure.
Matchsticks or
julienne strips:
Process the food twice –
‘double slice’ it. Insert large
fruits or vegetables
(potatoes, turnips, zucchini,
apples) in the feed tube. Cut
pieces to fit the feed tube
horizontally from end to end.
Apply pressure to the pusher while pressing the
PULSE button until the food
is sliced. You will get long
slices.
Remove the slices from the
work bowl and reassemble.
The slices should be assembled horizontally with cut
edges facing front and back.
Reinsert them in the feed
tube, wedging them in
tightly. Slice them again.
You will obtain long julienne
strips.
12
13
With the optional Square
Julienne Disc, you can
make square julienne strips
in one operation.
SLICING MEAT
AND POULTRY
Cooked meat and poultry:
The food must be very cold.
If possible, use a piece of
food just large enough to
fit in the feed tube. To make
julienne strips of ham,
bologna or luncheon
meat, stack slices, then roll
or fold them double and
stand upright in the feed
tube, wedging in as many
rolls as possible. This
technique works better with
square or rectangular pieces
than with round ones.
Uncooked meat
and poultry:
Cut the food into pieces to
fit the feed tube. Boneless,
skinned chicken breasts will
usually fit when cut in half
crosswise. Wrap the pieces
in plastic wrap and put
them in the freezer. They
are ready to slice when
they are easily pierced with
the tip of a sharp knife,
although semi-frozen and
hard to the touch. Remove
plastic wrap. Stand them in
the feed tube, cut side
down, and slice them
against the grain, using firm
pressure on the pusher. Or
lay them flat in the feed
tube, as many as will fit,
and slice with the grain,
using firm pressure.
Salami and other
sausages:
If the sausage is soft,
freeze it until hard to the
touch but easily pierced
with the tip of a sharp knife.
Hard sausages need not be
frozen. Use the small feed
tube if the sausage is thin
enough to fit. Otherwise,
cut the sausage into pieces
to fill the large feed tube
completely. Stand the
pieces vertically, packing
them tightly so they cannot
tilt sideways.
Firm cheese like
Swiss and Cheddar:
Cut the cheese into
pieces to fit the feed tube.
Put it in the freezer until
semi-frozen, hard to the
touch but easily pierced
with the tip of a sharp knife.
Stand the pieces in the
feed tube and apply light
pressure to the pusher.
IMPORTANT: 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
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP/ PUREÉ SHRED SLICE
Soft
Brie, Camembert, room temperature yes no no
Mozzarella chilled 15-20 min in freezer no yes no
Ricotta, room temperature yes no no
Cottage, Cream yes no no
Semi-Soft
Blue, chilled yes yes no
Fontina, chilled yes yes no
Bel Paese, chilled yes yes no
Semi-Hard
Cheddar, chilled yes yes yes
Monterey Jack, Longhorn, chilled yes yes yes
Swiss, Jarlsberg, chilled yes yes yes
Edam, Gouda, chilled yes yes yes
Provolone, chilled yes yes yes
Hard, at room temperature
Parmesan, Romano, Locatelli yes yes no
Pecorino, Asiago yes yes no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
well if thoroughly chilled.
Hard cheeses like
Parmesan shred well only
at room temperature.
Therefore, only attempt
to slice or shred mozzarella
when well chilled, and
Parmesan when at
room temperature.
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
DOUGH BLADE
The Premier Series 7-Cup
Food Processor is
designed to mix and knead
dough in a fraction of the
time it takes to do it by
hand. You will get perfect
results every time if you follow these directions.
NEVER TRY TO
PROCESS DOUGH
THAT IS TOO STIFF TO
KNEAD COMFORTABLY
BY HAND.
There are two general
types of yeast dough.
Typical bread dough is
made with a flour mix that
contains at least 50% white
flour. It is uniformly soft,
pliable and slightly sticky
when properly kneaded.
It always cleans the inside
of the work bowl completely when properly kneaded.
Typical sweet dough
contains a higher proportion of sugar, butter and/or
eggs than typical bread
dough. It is rich and sticky
and it does not clean the
inside of the work bowl.
It requires less kneading
after the ingredients
are mixed. Although
30 seconds are usually
sufficient, 60 to 90 seconds
give better results if the
machine does not slow
down. Except for kneading,
the processing procedures
are the same for both types
of dough.
Machine capacity
Recommended maximum
amount of flour is 4 cups
of all-purpose flour or
2-1/2 cups of whole-grain
flour. If a bread dough calls
for more than the recommended amounts of flour,
mix and knead it in equal
batches. Do the same for
sweet doughs that call for
more than 3-1/2 cups
of flour.
Using the right blade
Use the dough blade when
the recipe calls for more
than 3-1/2 cups
(17-1/2 ounces) (875 ml)
of flour. Use the metal
chopping blade when a
recipe calls for less than
3-1/2 (875 ml) cups of flour.
Because the dough blade
does not extend to the outside rim of the work bowl,
it cannot pick up all the
flour when small amounts
are processed.
Measuring the flour
It’s best to weigh it. If you
don’t have a scale, or the
recipe does not specify
weight, measure by the stir,
scoop and sweep method.
Use a standard, graduated
dry measure, not a liquid
measuring cup.
With a spoon or fork, stir
the flour in its container. Do
not measure flour directly
out of the bag; it is too
packed to get an accurate
measure. With the dry
measure, scoop up the
flour so it overflows. With
a spatula or knife, sweep
excess flour back into the
container so the top of
the measure is level.
Do not pack flour into
the dry measure.
Proofing the yeast
The expiration date is
marked on the package.
To be sure your yeast is
active, dissolve it in a small
amount of warm liquid
(about 1/3 cup [75 ml] for
one package of dry yeast).
The temperature of liquid
used to dissolve and
activate yeast must be
between 105° and 115°F
(40°C and 46°C). Yeast
cells are not activated at
temperatures lower than
this and they die when
exposed to temperatures
higher than 130°F (54°C).
If the recipe includes a
sweetener like sugar or
honey, add a teaspoon with
the yeast. If no sweetener
is called for, add a pinch, or
add a pinch of flour. The
yeast won’t foam without it.
Let the mixture stand until it
foams, up to 10 minutes. If
it does not foam, discard
and begin again with fresh
yeast.
Processing dry ingredients
Put the flour in the work
bowl with all the other dry
ingredients. If the recipe
calls for herbs, oil or solid
fats like butter, add them
with the flour. Turn the
machine on and let it run
for about 20 seconds.
(Cheese, nuts and raisins
may be added with the dry
ingredients or during the
final kneading. To leave
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