Cuisinart DLC-2011C User Manual

Prep 11 Plus™Food Processor Instruction Booklet DLC-2011C Series

For your safety and continued enjoyment of this product, always read the instruction book before using.

Recommended work bowl capacity for various foods

FOOD CAPACITY Chopped and Puréed 2 cups (500ml)

Fruits and Vegetables

Chopped or Puréed 1-3/4 pounds (790g) Meat, Poultry, Fish or Seafood

Bread Dough 2-1/2 pounds (1.1kg) (5 cups [1.1L] flour, yielding two 1-1/4

pound [570g] loaves)

Nuts for Nut Butters 2 cups (500ml)

Sliced or Shredded 11 cups (2.7L) Fruit, Cheese, or Vegetables

Cake Batter batter for four 8-inch (20cm) layers

Cookie Dough dough for 75 cookies

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart®Premier™Series food processor, and the standard parts for it:

PowerPrep®metal dough blade, metal chopping blade, slicing disc, shredding disc, detachable stem for discs, spatula, recipe and instruction books, and how-to video.

CAUTION:

THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury

when unpacking the parts, please follow these instructions:

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

2. Remove the instruction book.

3. Remove the cardboard insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity of the foam.

4. The PowerPrep metal dough blade (A) and detachable stem for the discs (B) are in cavities on one short side of the foam block. Remove them first.

6. The slicing disc (D) is on the edge of one of the long sides of the foam block; the shredding disc (E) is on the other side. Slide them out of their grooves WITH GREAT CARE; THE BLADES ARE VERY SHARP.

7. Only the work bowl cover (F) and pusher assembly (G) now remain in the foam block. Grasp an edge of the work bowl cover and pull it straight up. The pusher assembly will slide away from the work bowl cover and remain in place. Lift it straight up to remove.

8. Lift out the foam block.

9. Lift out the video from its space in the cardboard frame on one side of the box. Then lift out the cardboard frame.

10. The housing base and work bowl with metal blade are at the bottom of the box. The metal blade is loose in the work bowl. Do not turn over work bowl without first removing metal blade.

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

12. Place the food

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

13. Save the shipping cartons and plastic foam blocks. You may want to use them at a

later date.

Please watch the enclosed how-to video before using the food processor.

NOTE: Remember to return your completed warranty card with all information carefully filled out.

WHEN REMOVING BLADE:

CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES AS THEY ARE RAZOR SHARP.

5. The plastic spatula (C) is on the adjacent long side of the foam block. Remove it next.

TABLE OF CONTENTS

Important safeguards . . . . . . . . Page 5

Introduction. . . . . . . . . . . . . . . . Page 6

Assembly instructions . . . . . . . Page 7

Machine functions. . . . . . . . . . . Page 8

Operating instructions . . . . . . . Page 8

Practicing with food. . . . . . . . . . . Page 9

Chopping, puréeing, & mixing

with metal blade . . . . . . . . . . . . Page 9

Chop raw fruits and vegetables . . Page 9 Purée fruits and

cooked vegetables . . . . . . . . . . . Page 9

To dislodge food . . . . . . . . . . . . . Page 9

Chop hard food like garlic . . . . . . Page 9

Parsley and other fresh herbs . . . Page 9

Chop peel from citrus fruit . . . . . . Page 10

Chop sticky fruit like dates. . . . . . Page 10

Chop meat, poultry, and fish . . . . Page 10

Purée meat, poultry, and fish . . . . Page 10

Chop nuts . . . . . . . . . . . . . . . . . . Page 10

Make peanut butter . . . . . . . . . . . Page 10

Make flavoured butters,

spreads and dips. . . . . . . . . . . . . Page 10

Make mayonnaise . . . . . . . . . . . . Page 10

Beat egg whites. . . . . . . . . . . . . . Page 11

Whip cream. . . . . . . . . . . . . . . . . Page 11

Make crumbs and crumb crusts. . Page 11

Make pastry . . . . . . . . . . . . . . . . Page 11

Make quick breads and cakes . . . Page 11

Preparing food for

slicing and shredding . . . . . . . . Page 12

Round fruits and vegetables . . . . Page 12

Whole peppers . . . . . . . . . . . . . . Page 12

Large fruits like pineapple . . . . . . Page 12

Cabbage and iceberg lettuce. . . . Page 12

Packing feed tube

for desired results . . . . . . . . . . . . Page 12

Practicing slicing

and shredding . . . . . . . . . . . . . . Page 13

Removing sliced or

shredded foods . . . . . . . . . . . . . Page 13

Slicing and

shredding techniques . . . . . . . . Page 13

Small, round fruits

and vegetables . . . . . . . . . . . . . . Page 13

Long fruits and vegetables . . . . . Page 13

Small amounts of food. . . . . . . . . Page 13

French-cut green beans. . . . . . . . Page 13

Matchsticks or julienne strips. . . . Page 13

Slicing cooked

meat and poultry . . . . . . . . . . . . Page 14

Slicing frankfurters

and other sausages. . . . . . . . . . . Page 14

Slicing and shredding cheese. . Page 14 Kneading yeast dough

with dough blade. . . . . . . . . . . . Page 15

Machine capacity. . . . . . . . . . . . . Page 15

Using the right blade . . . . . . . . . . Page 15

Measuring the flour . . . . . . . . . . . Page 15

Proofing the yeast . . . . . . . . . . . . Page 15

Processing dry ingredients. . . . . . Page 15

Adding liquids . . . . . . . . . . . . . . . Page 15

Typical bread dough . . . . . . . . . Page 15

Kneading bread dough . . . . . . . . Page 16

Kneading sweet dough . . . . . . . . Page 16

Rising . . . . . . . . . . . . . . . . . . . . . Page 16

Shaping, finishing, and baking. . . Page 16

Making consecutive batches . . . . Page 16

Problems and solutions

when making dough . . . . . . . . . Page 16

Typical sweet dough . . . . . . . . . Page 17

Cleaning and storing. . . . . . . . . Page 18

For your safety . . . . . . . . . . . . . Page 18

Technical data . . . . . . . . . . . . . . Page 19

Warranty. . . . . . . . . . . . . . . . . . . Page 19

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 process o r. Aplastic 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 pusher assembly, call 1-800-472-7606 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft 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.

S AVE THESE I N S T R U C T I O N S

FOR HOUSEHOLD USE ONLY

INTRODUCTION

Congratulations on your purchase of the Cuisinart Prep 11 Plus™Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart.

The Cuisinart®Prep 11 Plus™has all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry.

It also introduces some new features that will set the industry standard. These are:

• The Cuisinart

Supreme™Wide Mouth Feed Tube, which is more

than twice the size of any other available. Perfect for slicing whole fruits and vegetables.

• The Cuisinart®Dough Control Button. We have engineered a dough process speed along with the PowerPrep®Metal Dough Blade, which work together to give you the ability to make perfect dough in seconds.

These features, plus the ability to use all your existing Cuisinart specialty blades and discs make the Prep 11 Plus™the select choice in food processors.

PowerPrep

Metal Dough Blade and Hub

Chopping/Mixing Blade

4 mm Slicing Disc

Shredding Disc

Pusher Assembly

Cuisinart®Supreme

Medium

Cover with

Wide Mouth

Feed Tube

11-cup (2.7L)

Work Bowl

Shaft

(not shown)

Housing Base

Cord Wrap

™

THE MACHINE INCLUDES:

1. Housing base with a vertically projecting shaft and convenient touchpad control panel.

11-cup (2.7L) work bowl.

3. Cover with extra large feed tube.

4. Pusher assembly

that slides inside the feed tube.

5. Unique metal dough blade, designed specifically for our dough speed control.

6. Sharp metal chopping/mixing blade.

8. Serrated slicing disc.

10. Shredding disc.

11. Detachable stem for discs (not shown).

12. Plastic spatula (not shown).

The metal chopping blade chops raw and cooked fruits, vegetables, meat, fish and cheese to the exact consistency you want, from coarse to fine, even to a 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 PowerPrep®Metal Dough Blade is specifically designed to work in conjunction with our “Dough” control. One touch of the “Dough” button makes “perfect dough in seconds”.

A locking device prevents heavy dough from driving the blade up on the shaft.

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 a limited space.

The pusher assembly has two parts.

1. A small, removable, clear pusher that fits into a small centerlocated feed tube. This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small food like garlic.

2. A large pusher that fits into the Cuisinart Supreme™feed tube opening and moves freely within it.

3. Upon contact, the large pusher meets an activating rod in the center of the work bowl handle, permitting the motor to start.

ASSEMBLY INSTRUCTIONS:

Blade Operation

1. Plug in the housing base

and place the work bowl on top, with the work bowl handle just to the left of center. Turn the work bowl counterclockwise to lock it onto the housing base.

2. CAREFULLY lift and place the chosen blade over the work bowl center hub. Line up the markings on the blade hub with the motor shaft. It should fit snugly and rest on the bottom of the work bowl.

3. Add desired ingredients to work bowl.

4. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl.

5. Align pusher assembly and activating rod with the feed 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.

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 and light will automatically turn “On”.

5. Press the “Off” button when finished.

DOUGH

1. Prepare the dough ingredients and place in work bowl.

2. Properly assemble and engage the work bowl cover and pusher.

3. Press the “Dough” button and the LED light will turn on.

4. Then press the “On” or “Pulse” buttons as needed to process “Dough”. The “On” light will turn on.

5. Press the “Off” button when finished.

OPERATING INSTRUCTIONS:

Try chopping some practice foods such as a zucchini or potato before you process food to eat. First, cut the ingredients into 1-inch (2.5cm) pieces of even size and length.

• Place the work bowl over

the center stem and turn counterclockwise to lock in place.

• Insert the metal chopping

blade and put ingredient pieces in the work bowl. Put on the cover and turn counterclockwise to lock onto work bowl. Align the pusher and the pusher’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, remove the pusher assembly. Then turn the cover clockwise to unlock and remove by lifting it off.

Never try to remove the pusher, lid and work bowl together; as a safety feature, the pusher assembly must be removed before the lid and work bowl can be unlocked. They can then both be unlocked at the same time.

Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove.

To prevent the blade from falling from the work bowl onto your hand when emptying the work bowl, use one of the following methods. Be sure

your hands are dry. Grab the blade hub, and

remove the metal blade before tilting the bowl, using a spatula to scrape off any food. Then carefully lift the blade out of the work bowl. Or insert your finger through the hole in the bottom of the work bowl, gripping the blade from the bottom, and grip the outside of the work bowl with your thumb. Or hold the blade in place with your finger or spatula while pouring out food.

TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE

To chop raw fruits and vegetables:

First cut the food into 1-inch (2.5 cm) pieces. You get a more even chop when all pieces are about the same size.

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 is 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 (2.5 cm) 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:

O c c a s i o n a l l y, a piece of food may become wedged between the blade and the work bowl. If this happens, unplug the machine, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover into place, then insert the pusher. Press the “On” button and drop the food pieces through the small feed tube opening while the machine is running. After adding a cupful (250ml) this way, 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 (2.5 cm) pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated.

IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal chopping blade must all be thoroughly clean and dry. Remove stems from herbs. A d d leaves to bowl and process,

using the “Pulse” button until chopped as fine as desired. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.

To chop peel from citrus fruit or to chop sticky fruit like dates or raisins:

For citrus, remove only the peel with a vegetable peeler, not the white pith which is bitter tasting.

Cut the peel into lengths of 2 inches (5 cm) or less and process with 1/2 cup (125 ml) of granulated sugar until finely chopped. This may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. Add some of the flour called for in the recipe to the fruit. Use no more than 1 cup (250 ml) of flour for each cup (250ml) of fruit.

To chop meat, poultry, fish and seafood:

The food should be very cold, but not frozen. Cut it into 1-inch (2.5 cm) pieces to ensure an even chop. Using the “On” button, process no more than the recommended amount at one time (see table inside front cover). Press the “Pulse” button 3 or 4 times at a rate of 1 second on, 1 second o ff. If the food is not c h o p p e d 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 b u t t e r. When a recipe calls for flour or sugar, add some to the nuts before you chop, about 1/2 cup (125ml) for each cup (250ml) of nuts. This allows you to chop the nuts as fine as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional fine shredding disc is particularly good.

To make peanut butter and other nut butters:

Process up to the recommended amount of nuts. Using the “On” button, let the machine run

c o n t i n u o u s l y. After 2 or 3 minutes, the

ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue 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 flavoured butters, spreads and dips:

Cut room temperature butter into tablespoon (15ml) size

pieces. Finely chop

f l a v o u r i n g

ingredients first, such as anchovies, cheese, herbs, etc. Be sure work bowl is clean and dry. A d d 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 (2.5 cm) cubes, or added by tablespoonfuls ( 1 5 m l ) .

To make mayonnaise:

You can make foolproof homemade mayonnaise with your Prep 11 Plus™. T h e work bowl and metal blade must be clean and dry. Use the metal blade to process eggs (for safe food procedures, we recommend using

pasteurized liquid eggs, salt, vinegar or lemon juice, dry mustard, and two tablespoons (30ml) of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup (75ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified. Remove from the processor, cover and keep chilled until ready to use. Homemade mayonnaise will keep in the refrigerator for 3 to 4 days.

For a "one egg" batch of basic mayonnaise, use 1/4 cup (75ml) of liquid pasteurized eggs, 2 tablespoons (30ml) vinegar or lemon juice, 1 teaspoon (5ml) dry mustard, 1/2 teaspoon (2ml) kosher salt and 1 cup (250ml) vegetable oil, such as canola oil. For variation, you may experiment with using flavoured vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your mayonnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean. Add 3 or more egg whites (up to 6 large egg whites) and press the “On” button. Add about 1 teaspoon (5ml) of lemon juice or vinegar for every egg white. Vinegar makes stiff e r whites; its flavour is hardly detectable in cakes or souff l é s . 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 a i r. 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 c o n s i s t e n c y. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup (250ml) of cream before w h i p p i n g .

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into 1-inch (2.5cm) pieces and place in work bowl. Press the “On” button and process continuously until they reach the 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 (5ml) at a time – until the dough holds together easily

. Do not let the dough form a ball in the processor or it will be overworked and tough. Form into a round disc, one inch (2.5cm) thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap and freeze for later use.

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

The most important rule for success is not to overmix after adding the flour. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry, then set aside until needed.

Put dry ingredients like f l o u r, 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 at room temperature and cut into 1-inch (2.5cm) pieces. Run machine continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavouring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work b o w l .

Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.)

To make cake mix:

Your food processor work bowl is large enough for the preparation of an

18.5-ounce (525g) 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. T h i s 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 (8 cm) deep. Remove the core, then cut in wedges to fit the feed tube. Remove the core from the bottom and top pieces and cut into wedges to fit into the feed tube.

The optional 2 mm and 1 mm slicing discs are excellent for slicing cabbage for coleslaw.

If the fruit or vegetable 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 S H R E D D I N G

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 c o v e r. Simply grasp the pusher and lift up. T h e pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube, and you do not need to re-press the “On” button if it was previously selected.

REMOVING SLICED OR SHREDDED FOOD

Before you do anything, wait for the disc to stop spinning. When it does, remove the pusher first. Unplug the unit, then hold the work bowl handle and turn it clockwise. Then lift; the work bowl and cover will come off together. Tu r n 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 S H R E D D I N G

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 (2.5 cm) 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. Blanch them for 60 seconds in boiling salted water. Plunge them immediately into cold water to stop the cooking. When cold to the touch, drain and dry. Stack in the feed tube horizontally to about one inch (2.5cm) from the top. Use the slicing disc, apply light pressure to the pusher and press the “Pulse” button until beans are sliced.

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 h o r i z o n t a l l y. Apply pressure to the pusher while pressing the “Pulse” button until the food is sliced. You will get long slices.

Remove the slices from the work bowl and reassemble. Reinsert them in the feed tube, wedging them in t i g h t l y. Slice them again. Yo u will obtain long julienne strips. With the optional square julienne disc, you can make square julienne strips in one operation.

SLICING MEAT AND POULT RY

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. T h e y

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.

Frankfurters, salami and other sausages:

If the sausage is soft, freeze it until hard to the touch but easily pierced with the tip of a sharp knife. Hard sausages need not be frozen. Use the small feed tube if the sausage is thin enough to fit. Otherwise, cut the sausage into pieces to fill the large feed tube c o m p l e t e l y. 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: You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to slice or shred mozzarella when well chilled, and Parmesan when at room temperature.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE CHOP SHRED SLICE Soft yes no no

Brie, Camembert Mozzarella (chilled 15-20 min in freezer) yes Ricotta no Cottage, Cream no

Semi-Soft yes yes no Blue chill Fontina Liederkranz chill Bel Paese chill

Semi-Hard yes yes yes Cheddar chill chill Monterey Jack, Longhorn chill chill Swiss, Jarlsberg chill chill Edam, Gouda chill chill Provolone chill chill

Hard yes yes no Parmesan, Romano room Pecorino, Sapsago, Asiago temp.

Otherwise, you may damage the slicing disc or the food processor itself.

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP

METAL DOUGH BLADE

The Prep 11 Plus Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions.

NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND.

There are two general types of yeast dough. Typical bread dough is made with a flour mix that contains at least 50% white flour. It is uniformly soft, pliable and slightly sticky when properly kneaded.

It always cleans the inside of the work bowl 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, described below, the processing procedures and use of the “Dough” button are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour is 6 cups (1.5L) of all-purpose flour or 3-1/2 cups (875ml) of whole grain flour. If a bread dough calls for more than the 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 (875ml) of flour.

Using the right blade:

Use the metal dough blade when the recipe calls for more than 3-1/2 cups (17-1/2 ounces) (875 ml) of flour. Use the metal chopping blade when a recipe calls for less than 3-1/2 cups (875 ml) of flour.

Because the metal dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts are processed.

Measuring the flour:

It’s best to weigh it. If you don’t have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its container. Do not measure flour directly out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep

excess flour back into the container so the top of the measure is level. Do not pack flour into the dry measure.

Proofing the yeast:

The expiration date is marked on the package. To be sure your 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 105oand 115oF (40oC and 46oC). Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130oF (54oC). If the recipe includes a sweetener like sugar or honey, add a teaspoon (5ml) 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.

Processing dry ingredients:

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

Adding liquids:

All liquid should be added through the feed tube while the machine is running.

Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under 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 can strain the machine.

All liquid except that used to activate yeast should be cold, to minimize the possibility of overheating the dough. You must never knead a yeast dough to a temperature higher than 100oF (37oC). Doing so will slow or even prevent the action of the yeast.

Kneading bread dough:

Do not try to use the machine to knead dough that is too stiff to knead comfortably by hand. Doing so can strain the machine.

After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead it. Stop the machine and test the dough to be sure it’s properly kneaded. Typical bread dough should have a soft, pliable texture and it should feel slightly sticky. Stretch the dough with your hands to test it. If it feels hard, lumpy or uneven, continue processing until it feels uniformly soft and pliable. Make sure that the blade is

firmly pressed back into place after removing the dough to test it.

Kneading sweet dough:

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

Rising:

Put the dough in a large, lightly floured plastic bag. Squeeze out all the air and close the end with a wire twist, allowing space for the dough to rise.

Or put the ball of dough in a large bowl coated with soft butter or vegetable oil. Roll the dough around to coat its entire surface. Cover it with a damp towel or a piece of oiled plastic wrap.

Let it rise in a warm, draft-free place, about 80oF (26oC). The rising time is usually about 1-1/2 hours but will vary from 45 minutes to several hours, depending on the type of flour and the humidity of the air. To test if the dough has risen enough, stick a finger in it. An indentation should remain. If it doesn’t, let the dough rise more and test again.

When it has risen enough, punch the dough down.

Shaping, finishing and baking:

If you shape the dough in loaf pans, fill pans only half full. Let rise until dough is just slightly above the top of the pan. If shaping

free-form loaves, let them rise on an oiled baking sheet until at least doubled in bulk.

Making consecutive batches:

You can make several batches of bread dough in a row. The motor in the Prep 11 Plus Food Processor is extremely efficient.

™

TYPICAL BREAD DOUGH: PROBLEMS AND SOLUTIONS IF DOUGH BLADE DOESN’T INCORPORATE INGREDIENTS

Always start processor before adding liquid. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it but do not turn off machine. Instead, wait until ingredients in work bowl 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 possible before processing started.

Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through feed tube while machine is running.

Dough doesn’t clean inside of work bowl:

• Amount of dough may

exceed maximum capacity of your food processor. Remove half and process in 2 batches.

• Dough may be too dry.

If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between additions of water.

• Dough may be too wet.

While machine is running, add 1 tablespoon (9 g) of flour. If necessary, add more, 1 tablespoon (9 g) at a time, until dough cleans inside of work bowl and forms a ball.

• PowerPrep®metal dough

blade is intended only for recipes calling for at least 3-1/2 cups of flour (17-1/2 ounces) (496 g). If your recipe calls for less flour, remove metal dough blade and insert metal chopping blade. Always use metal chopping blade for recipes calling for less than 3-1/2 cups (496 g) of flour, such as pizza dough.

Nub of dough forms on top of blade and does not become uniformly kneaded:

Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable.

Dough feels tough after kneading:

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

Soft dough or liquid leaks onto base of food processor:

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

Motor stops:

• Cover may have become unlocked.

• Power cord may have become unplugged.

• Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool, 5-10 minutes. A safety protector in them o t o r prevents excessive overheating. If the motor stops, turn machine off. After 5-10 minutes, divide dough into 2 batches and complete processing. Pinch dough to make sure that it is not too s t i ff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time, until dough is suff i c i e n t l y moist to clean inside ofb o w l .

Dough doesn’t rise:

We recommend you always test activity of yeast before using, by stirring it and at least 1/2 teaspoon (2 ml) sugar into about 1/3 cup (75 ml) warm liquid (105o- 120oF) (40oC 48oC). Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package.

Do not use warmer water, or overheat dough with

excessive kneading, as it may kill the yeast cells. All other liquid should be cold.

Don’t knead so long that dough becomes overheated. The ideal temperature for kneaded dough is 80oF (26oC); it should never exceed 100oF (37oC).

Let dough rise in draft-free environment of about 80o-90oF (26oC-32oC).

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

Baked bread is too heavy:

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

PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS

Motor slows down:

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

• Don’t process too long after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must be cut into tablespoon (15ml)-size pieces before being added to work bowl.

+ 37 hidden pages

Cuisinart DLC-2011C User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual