Cuisinart DLC-XPBCN Instruction Manual
Food Processor
DLC-XP
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed including these.
1. READ ALL INSTRUCTIONS.
2. Blades are sharp. Handle carefully.
3. Do not use pusher assembly if sleeve becomes detached
from pusher.
4. To avoid injury, never place cutting blade or disc on base
without first putting the bowl properly in place.
5. 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 the food processor. A plastic scraper may
be used but must be used only when the food processor
is not running.
6. To protect against risk of electrical shock, do not put base
in water or other liquid.
7. Close supervision is necessary when any appliance is
used by or near children.
8. Always unplug from outlet when not in use, before putting
on or taking off parts, before removing food from bowl
and before cleaning. To unplug, grasp plug and pull from
electrical outlet. Never pull cord.
9. Avoid contacting moving par ts. Never insert food by hand
when slicing or shredding. Always use food pusher.
10. Make sure motor has completely stopped before
removing the lid. If the machine does not stop instantly
when you turn the lid, do not use it. Call 1-800-726-0190
for assistance.
11. Do not operate any appliance with a damaged cord or
plug, or after appliance has been dropped or damaged in
any manner. Return appliance to the nearest authorized
service facility for examination, repair or adjustment.
12. The use of attachments not recommended or sold by
Cuisinart may cause fire, electric shock or injury.
13. Do not use outdoors.
14. Do not let cord hang over edge of table or counter,
or touch hot surfaces.
15. This processor is UL listed for household and commercial
use. Use it only for food preparation as described in this
book.
16.
Do not attempt to defeat the
17. Be certain cover is securely l ocked in place before
operating appliance.
18. Maximum rating of 6.5 amperes is based on the attachment that draws the greatest current. Other recommended
attachments may draw significantly less current.
cover interlock mechanism.
SAVE THESE INSTRUCTIONS
NOTICE:
This appliance is of the grounded type; the extension cord should
be a grounded type 3-wire cord. If the plug does not fit, contact a
qualified electrician. Do not modify the plug in any way.
IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart®food processor, and the
standard parts for it:
Dough blade, metal chopping blade, 3 slicing discs, shredding
disc, detachable stem for discs, spatula, cleaning tool and
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 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 dough blade and detachable stem for the discs are in
1
cavities on one short side of the foam block.
Remove them first.
5. The plastic spatula and cleaning tool are on the adjacent
long side of the foam block. Remove them next.
6. The slicing disc & shredding disc are in the bowl cover cavity.
Two additional slicing discs are on the edge of one of the
short sides of the foam block. Slide them out of their grooves
WITH GREAT CARE; THE BLADES ARE VERY SHARP.
7. Only the work bowl cover and pusher assembly 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 and remain in place. Lift it straight up to
remove.
8. Lift out the plastic foam block.
9. Lift out the cardboard frame.
10. The machine base and work bowl with metal blade are at the
bottom of the box. CAREFULLY REMOVE THE METAL
BLADE BY GRASPING THE CENTER WHITE HUB AND
LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADES
AS THEY ARE RAZOR SHARP.
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.
NOTE: Remember to return your warranty card complete
with all information carefully filled out.
INTRODUCTION
The Cuisinart DLC-X Plus features Cuisinart’s world-renowned
food processing technology plus the largest work bowl on the
consumer market. This is the best food processor for the big
jobs. The 20-cup work bowl holds enough processed foods to
make big batches, and the extra large feed tube is designed to
make those sizeable processing jobs fast and efficient. The
1-1/2 pint capacity feed tube is wide enough to hold whole fruits
and vegetables for perfect slices of tomatoes, potatoes, onions
and oranges. This feed tube also saves valuable prep time by
eliminating the need for much of the precutting.
To keep the big jobs running smoothly, Cuisinart uses a powerful,
heavy-duty motor that handles high volume processing with
ease. The DLC-X Plus is a true workhorse, capable of mixing,
slicing, shredding, and chopping batch after batch of the heaviest
ingredients without stalling. Expert engineering guarantees reliable operation and professional performance – even on the
biggest jobs – for many years to come. Count on Cuisinart to let
you Savor the Good Life™ with family and friends!
TABLE OF CONTENTS
TheParts ..................................Page3
TheProcessingTools .........................Page3
AssemblingtheParts .........................Page4
Using the Pusher
Assembly ...............................Page4
Connecting the Stem
toaDisc ................................Page5
Operating the Controls ........................Page5
PracticingwithFood..........................Page6
Removing Processed
Food ...................................Page7
ChoppingandPuréeing .......................Page7
FruitsandVegetables ......................Page7
HardFoods..............................Page7
Herbs ..................................Page8
CitrusPeel ..............................Page8
StickyFruit ..............................Page8
Meat,PoultryandFish .....................Page8
Nuts ...................................Page9
Nut Butters ..............................Page9
FlavoredButters ..........................Page9
Cheese Spreads and
Dips ...................................Page9
Beating Egg Whites . . ........................Page9
WhippingCream ...........................Page10
MakingMayonnaise .........................Page10
Making Crumbs and
CrumbCrusts ...........................Page10
2
Making Pastry .............................Page10
Making Quick Breads ........................Page10
Processing Yeast Dough ......................Page11
Slicing ...................................Page14
Round Fruits and
Vegetables............................Page14
WholePeppers ..........................Page14
IfitDoesn’tFit ..........................Page14
Cabbage ...............................Page14
Small Round Fruits and
Vegetables............................Page15
Long Fruits and
Vegetables............................Page15
Small Amount of
Food ................................Page15
French-cut Green
Beans ...............................Page15
Julienne or Matchstick
Strips................................Page15
Cooked Meat and
Poultry ...............................Page16
Uncooked Meat and
Poultry . . .............................Page16
Sausages ..............................Page16
Salami and Hard
Sausages ............................Page16
Shredding.................................Page16
Round Fruits and
Vegetables............................Page16
Long Vegetables .........................Page16
Cabbage for Coleslaw .....................Page16
HardCheese ...........................Page16
Firm Cheese ............................Page16
Processing Cheese .........................Page17
Making Baby Food ..........................Page17
Adapting Recipes ...........................Page17
CleaningandStoring ........................Page18
Troubleshooting Guide .......................Page19
ForYourSafety.............................Page19
Technical Information ........................Page20
Recipes ..................................Page20
Warranty ..................................Page48
THE PARTS
The Cuisinart®DLC-X Plus food processor, a compact and
versatile appliance, has a large feed tube that is easy to use.
The machine chops, minces, shreds, grates, slices, blends,
purées, emulsifies, mixes and kneads – all with great efficiency
and speed.
Completely assembled, it is only 17 inches high (43 cm) and
stores conveniently under most kitchen cabinets. With the
cover inverted, it is 12
1. A motor base with a vertically projecting shaft and two
control levers.
2. A work bowl with an 8-inch diameter (20 cm).
3. A cover with a large feed tube 6 1/4 inches long x 3 1/4
inches feed wide (16 x 8cm).
4. An easy to use pusher assembly that slides over the
feed tube.
5. A sharp metal blade.
6. A plastic dough blade.
7. Three serrated slicing discs, to produce slices 2 mm,
4 mm or 6 mm thick.
8. A shredding disc.
9. A detachable stem that fits all discs.
10. A plastic spatula.
11. A plastic cleaning tool.
THE PROCESSING TOOLS
The metal blade is the master tool, the one you’ll use most
often. It chops raw and cooked fruits, vegetables, meat, fish
and cheese to the exact consistency you want — from coarse
to fine, even to a purée. You control the texture. It chops nuts,
makes nut butters, makes mayonnaise and Hollandaise sauce,
and mixes tender, flaky pastry.
The dough blade mixes and kneads yeast doughs more
efficiently than the metal blade. Use it for all yeast dough
unless the recipe calls for less than 3
1
(17
⁄2 ounces, 500g).
1
⁄2 inches high (32 cm). It includes:
1
⁄2 cups of flour
3
Both the metal blade and the dough blade have locking devices
that prevent heavy, sticky mixtures from driving the blade
upward on the shaft. See page 5 for details.
Each slicing disc has a long blade that makes beautiful whole
slices with no torn edges. In addition to slicing whole fruits and
vegetables, these discs slice cooked meat, semi-frozen raw
meat, slender loaves of bread and even sticks of butter, if they
are very cold.
The medium shredding disc processes most firm and hard
cheese into long, attractive shreds. It also shreds vegetables
like carrots, onions, radishes and zucchini, and it processes
nuts and chocolate to a uniform fine texture. The single
detachable stem fits all the slicing discs and the shredding
disc, making storage easy in limited space. Stem locks
securely to the underside of any disc. See page 5 for
assembly instructions.
ASSEMBLING THE PARTS
Place the base on a counter or table near a 3-prong electrical
outlet. Position it so you look at the front of it. Do not plug it in
until the processor is completely assembled.
Pick up the transparent work bowl, holding it in both hands with
the handle toward you.
Place the bowl on the base, fitting its central tube over the
motor shaft on the base and placing its handle slightly to the
left of front-center (at about a 7 o’clock position).
Turn the bowl counterclockwise as far as it will go. It will lock
into position.
Pick up the metal blade, noting the outline on top. It matches
the shape of the motor shaft.
Place the blade over the motor shaft, lining up the outline with
the shaft. It should easily drop into place. Be sure it is pushed
down as far as it will go. If it is not all the way down, it may
become damaged. Push only on the center section; never
touch the cutting blade. Check to be sure the blade is all the
way down by turning it back and forth while pushing it down.
See page 5 for complete instructions on connecting the
detachable stem to a slicing or shredding disc.
Place the cover on the bowl, with the feed tube at the rear,
slightly to the right of rear center. The locking devices on the
cover should be at the left of the locking tabs on the front r im
of the work bowl. Turn the cover counterclockwise to lock it
into place.
Pick up the pusher assembly in your left hand, with the two
descending tabs away from you. Slide the assembly over the
feed tube on the work bowl cover and push it down as far as it
will go. It will click into a locked position. The motor will not
start unless the pusher assembly is locked in place.
USING THE PUSHER ASSEMBLY
The pusher assembly has 3 parts:
1. A small removable pusher that fits into a central tube in a
large pusher. The small pusher is for processing food like
single carrots or cucumbers, for continuous feeding of
small, hard food like garlic, onions and chunks of cheese,
and for adding liquid while the machine is running. A funnel
helps when adding dry ingredients like flour and sugar
through the small feed tube.
2. A larger pusher that is permanently mounted within a
sleeve. The pusher moves freely within the sleeve to allow
slicing and shredding large pieces of food.
3. A sleeve, with two descending tabs. One locks the sleeve to
the bowl cover; the other activates the switch in the unit,
permitting the processor motor to start. A white slide lock on
the back of the sleeve locks the large pusher so it can not
slide up and down. Always lock it when using the small feed
tube.
When you use the large feed tube, the small pusher must
always be locked into place. To lock it, turn it counterclockwise
until the tabs on its rim slide under ridges on the rim of the
large pusher.
4
The pusher assembly slides over the feed tube on the
processor cover. A downward push locks it into position.
When you are using the metal blade or the dough blade, move
the slide lock on the back of the pusher assembly to the locked
position. Push down the large pusher to lock it. Now you can
remove the cover and pusher assembly in one motion. Hold
the pusher assembly with your fingers away from the locking
tabs and turn it clockwise. Lift it off and the cover will come
with it.
wise. If it is properly locked, it will not move.
The disc and stem assembly can now be inserted in the
work bowl.
Note the shape outlined on top of the disc, which matches the
shape of the motor shaft. Place the disc over the motor shaft,
lining up the outline with the shaft. It should easily drop into
place. Be sure it is pushed down as far as it will go. Push
down on the outside rim only; never touch the cutting blades.
When you are using a slicing or a shredding disc, move the
slide lock on the back of the pusher assembly to the unlocked
position so the large pusher can move up and down freely. To
remove it, hold it in your left hand with your fingers on the wide
locking tab. Press firmly and lift up. The pusher assembly will
come off easily; your right hand is free to reload the feed tube.
IMPORTANT CAUTION:
Always be sure the machine is unplugged before you practice
locking and unlocking the pusher assembly. A special circuit
stops the motor as soon as the pusher assembly is unlocked.
Rapid and repeated locking and unlocking when the machine
is plugged in is never necessary with normal use; it will make
the machine inoperable.
CONNECTING THE STEM TO A DISC
Place the disc, cutting side down, on a flat, stable surface. Be
careful when handling it; its cutting blade is very sharp. Note
the semicircular plastic connector in the center, with the symbols and on its outer rim. These symbols will guide you in
connecting the disc to the stem. Hold the disc fir mly with your
index finger near the and your thumb near the , (or the
reverse, if you are left-handed).
Pick up the stem, holding it with the connector down. Note that
the tab on one end of the connector is marked and the center tab is marked . Line up the symbols with matching symbols on the disc.
Push the stem down and turn it clockwise, sliding the tabs on
the stem under metal clamps on the disc. Turn it as far as it
will go, to lock it into position. Now try to turn it counterclock-
To disconnect the stem, place the disc on a flat, stable surface,
stem up. Hold it firmly with your index finger and thumb. Be
careful not to touch the cutting blade. Slide the stem release
button at the side of the stem up as far as it will go and hold it
up as you turn the stem counterclockwise. Lift the stem from
the disc.
OPERATING THE CONTROLS
Plug the machine into an electrical outlet. (First, make sure
that your household voltage matches that shown on the label
onthebottomofthebase.)
The plug is a 3-prong grounding plug that must be connected
to a properly grounded 3-prong outlet with an electrical rating
of at least 20 amperes. If you don’t have a 3-prong grounded
outlet, use an adapter to connect the processor to household
electricity.
An adapter is included with machines that operate from
120 volts. Connect the grounding tab on the adapter to ground.
If you use an adapter that is not connected to ground, you risk
personal injury and damage to the food processor.
Never use an adapter with a 3-prong grounded outlet. Never
use a 2-wire extension cord or an extension cord longer than
12 ft. (3.6 m). If you must use an extension cord, be sure it is
properly rated and plugged into a properly grounded outlet.
Another feature of the power plug is its right-angle construction. The heavy-duty electrical cord for this processor is less
flexible than lighter wiring. The plug is designed to prevent the
cord from projecting awkwardly from the electrical outlet.
5
If you are plugging the processor into a vertical duplex outlet,
we suggest using the lower connection and leaving the upper
one for another appliance.
There are two levers on the base of the machine. They give
you fingertip control of processing.
For continuous processing, use the ON lever, at the left. Press
it to start the motor. To turn the motor off, press the PULSE/
OFF lever at the r ight. Try it a few times.
For rapid on-off operation called pulsing, use the PULSE/ OFF
lever at the r ight. Press the lever down, then release it. The
motor runs as long as you hold the lever down; it stops when
you release the lever. Tr y it a few times.
Notice that you control pulsing. You control the duration of
each pulse by the amount of time you hold the lever down. You
control the frequency of pulses by the rate at which you press
the lever. The inter val between pulses must be long enough to
allow everything in the work bowl to fall to the bottom.
Pulsing gives you precise control over chopping, mincing,
blending and mixing. You can process food to any texture or
consistency you want, from coarse to fine.
One of the most surprising things to new users is how fast the
processor does its job. It takes a little practice to get used to its
exceptional speed.
Always use the PULSE/OFF lever for pulsing. Never move
the pusher assembly on and off to control pulses. For your
protection, the machine has a fast-stop circuit that operates as
soon as the pusher assembly is unlocked. Rapid and repeated
locking and unlocking of the pusher assembly will strain that
circuit and damage the processor.
Always turn the machine off with the PULSE/OFF lever and
wait until the blade or disc comes to a complete stop before
removing the pusher assembly. The motor stops within
seconds after the machine has been turned off.
IMPORTANT: To keep its powerful motor well ventilated, fans
in the food processor base provide a stream of cooling air. To
ensure proper ventilation of the motor during heavy use, place
the machine so there are at least 4 inches of clear space on
all sides.
PRACTICING WITH FOOD
After trying continuous operation with the ON lever and pulsing with
the PULSE/OFF lever, practice with some food. A raw zucchini or
potato is a good choice. Cut it in 2 inch (5 cm) pieces.
Insert the metal blade and put the pieces in the work bowl.
Put on the cover and the pusher assembly; press the pusher
assembly down to lock it i nto place. Press and release the
PULSE/OFF lever two or three times and see what happens.
Each time the blade stops, let the pieces of food drop to the
bottom of the bowl before you pulse again. This puts the food
in the path of the blade each time the motor starts.
Using the on-off pulsing technique, you can get an even chop
without danger of overprocessing. Check the texture frequently
by looking through the cover of the work bowl. If you want a
finer chop, press and release the PULSE/OFF lever 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 cover of the work bowl after each pulse to make
sure they are not overprocessed.
Try chopping other food, like meat for hamburger or breakfast
sausage. Refer to section on page 8, “Chopping and Puréeing
Meat” for correct procedure. Some important factors in
obtaining consistent results are:
䊳
The size of the pieces you add to the work bowl or through
the feed tube.
䊳
The amount of food you process at one time.
䊳
The type of processing you choose — continuous or
on-off pulsing.
As in all food preparation, the quality of your results with the food
processor depends on the freshness and quality of your ingredients.
To become familiar with the operation of the slicing and
shredding discs, try slicing an apple or shredding some carrots.
Then make mayonnaise, pastry or bread, as described in the
recipes at the end of this book. You will be surprised and
delighted at how quickly and easily they all can be prepared
with the food processor.
6
REMOVING PROCESSED FOOD
Before you do anything, wait for the blade or disc to stop
spinning. When it does, remove the cover first. Never try to
remove the cover and the work bowl together ; this can damage
the work bowl.You can set the cover on your work surface
upside down, to minimize drips and spills.
CHOPPING AND PURÉEING FRUITS AND VEGETABLES
THE METAL BLADE
To chop raw fruits and vegetables
First cut the food into 2 inch (5 cm) pieces. You get a more
even chop when all pieces are approximately equal in size.
Metal Blade and Dough Blade
Remove the bowl from the base of the machine before
removing the blade. (This causes the blade to drop down on
the bowl, creating a seal to prevent food from leaking.) Turn
the bowl clockwise to unlock it from the base and lift it straight
up to remove it.
Locking devices on both the metal blade and the dough blade
prevent heavy, sticky mixtures from driving the blades up the
motor shaft. If food around the blade holds the bowl locked
when the motor stops, move the handle of the bowl rapidly
back and forth —first clockwise, then counterclockwise, then
clockwise again. Always be sure to prevent the blade from
falling out of the work bowl onto your hand. Remove it before
tilting the bowl, using a spatula to scrape off any food sticking
to it. Or hold the blade in place with your finger or spatula
while pouring out processed food. You can also insert your
index finger through the hole in the bottom of the work bowl
and place your thumb on the outside of the work bowl, gripping
the blade from the bottom. Never empty the work bowl with
your free hand underneath it, as it could be injured if the blade
falls out of the work bowl.
SLICING AND SHREDDING DISCS
Remove the disc before removing the work bowl. Place two
fingers under each side of the disc and lift it straight up.
(You can place the disc on top of the inverted work bowl
cover.) Then turn the bowl clockwise to unlock it from the base,
and lift it straight up to remove it.
Put up to 6 cups (1.4 L) in the work bowl. Lock the cover and
pusher assembly into place. Press the PULSE/OFF lever at the
rate of 1 second on and 1 second off until the food is coarsely
chopped. Then hold down the PULSE/OFF lever, letting the
machine run continuously until the food is chopped as fine as
you want. Check frequently to avoid overprocessing. Use the
spatula to scrape down any pieces that stick to the sides.
To purée fruit and cooked veg etables*
First, cut the food into 2 inch (5 cm) pieces. You get a smooth
purée faster when all pieces are approximately equal in size.
Put up to 6 cups (1.4 L) in the work bowl. Pulse to chop
coarsely, then press the ON lever, and process continuously
until puréed.
*Potatoes are an exception. They develop a gluey texture when processed
with the metal blade.
To chop hard foods like garlic, hard cheese and coconut
Remove the small pusher, tur n on the machine and drop the
food through the small feed tube while the machine is r unning.
Small foods like garlic or shallots can be dropped in whole.
Larger foods like hard cheese or coconut should first be cut
into 2 inch (5 cm) pieces.
Processing this way 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.
See the cheese processing chart on page 17.
7
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal blade must all be thoroughly clean and dry. Remove stems from the herbs. Add the
leaves to the bowl and process until they are chopped as finely
as you want. The more herbs you chop at a time, the finer texture you can obtain. If completely dr y when processed, parsley
and other herbs will keep for at least 10 days stored in an airtight bag in the refrigerator. They may be stored frozen for
months in an airtight container or bag.
To chop peel from citrus fruit or to chop sticky fruit like
dates and raisins, add sugar or flour.
For citrus, remove the peel with a vegetable peeler. Leave the
white part on the fruit; this is the pith, which is bitter tasting.
Cut the peel into lengths of 2 inches (5 cm) or less and
process with 1/2 cup (100 g) of sugar until finely chopped.
(Thismaytakealongtime–2minutes or longer, depending
on how fine you want the peel.)
For sticky fr uit like dates, raisins, prunes and candied fruit, put
the fruit in the freezer for about 10 minutes before processing.
Add some of the flour called for in the recipe to the work bowl
with the fruit. Use no more than 1 cup (5 ounces, 140 g) of
flour for each cup (240 ml) of fruit.
WORTH KNOWING
• The finer the chop you want, the more you can process at a
time. The exact amount depends on the texture of the food.
Pulse repeatedly until the food is chopped moderately fine,
then switch to continuous processing.
•
For a coarse chop, process a few pieces at a time and
check texture often.
•
Occasionally, when you chop hard vegetables like carrots,
potatoes or turnips, a piece may become wedged between
the blade and the side of the bowl. If that happens, remove
the cover, lift the blade out carefully and remove the wedged
piece. Empty the bowl, reinsert the blade and lock the cover
and pusher assembly into place, first removing the small
pusher. Press the ON lever and drop the vegetable pieces
through the feed tube while the machine is running. After
you’ve added a cupful this way, stop the machine, remove
the cover and add the remaining vegetable pieces.
cover and continue processing.
•
When making soup, you will often want to purée vegetables
that have cooked in liquid. Don’t add liquid to the work bowl
– just the vegetables. They will purée faster and smoother
without liquid. Add enough liquid to make the purée
pourable, return it to the soup liquid and stir.
CHOPPING AND PURÉEING MEAT, POULTRY AND FISH
THE METAL BLADE
To chop uncooked or cooked meat, poultry, fish
and seafood
The food should be very cold, but not frozen. Cut it into 2 inch
(5 cm) pieces to ensure an even chop. Process up to 4 cups
(2 pounds, 0.91 kg) at a time. Press the PULSE/OFF lever 3 or
2 times at a rate of about 1 second on and 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.
Remember, you control the texture by the length of time you
process. By varying processing time, you can get a range of
textures suitable for hamburgers, hash, stuffing for peppers,
cannelloni, tortillas, etc.
To purée uncooked and cooked meat, poultry,
fish and seafood
Cut the food into 2-inch (5 cm) pieces. Pulse until it is evenly
chopped, then process continuously until it reaches the texture
you want. Scrape the sides of the bowl with a spatula as necessary.
Leave the purée in the work bowl and add eggs, cream and
seasonings as called for by the recipe. Process to combine
thoroughly.
Replace
8
CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS
THE METAL BLADE
To cho p nuts
Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing
and releasing the PULSE/OFF lever and checking frequently
to avoid letting powdered nuts clump together and form a nut
butter. When the nuts are to be mixed with flour or sugar in a
recipe, add some of the flour or sugar to the nuts before you
chop them – about 1/2 cup of flour (2
3
(3
⁄4 ounces, 105 g) for each cup of nuts. This allows you to
1
⁄2 ounces, 70 g) of sugar
chop the nuts as fine as you wish without turning them into a
nut butter.
You can also process nuts with a shredding disc or medium
slicing disc. The optional Fine Shredding Disc (DLC-334) is
particularly good for this application.
To make peanut butter and other nut butters
Process up to 3 cups of nuts (12 ounces, 340 g) at a time. Let
the machine run continuously. 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 nut oil
are visible. Taste for consistency. The longer you process the
nuts, the softer the butter will be. For chunk-style nut butter,
add a handful of nuts just after the ball of nut butter begins to
smooth out. To make butter from cashew nuts, add a little
bland vegetable oil.
Next, add the butter and process until smooth. Add any li
q
uid
ingredients last, while the processor is running, and process
only long enough to blend.
To make cheese spreads and flavored dips
Process exactly as you would for flavored butters. Use sour
cream, crème fraiche or soft cheese – at room temperature –
instead of butter. Cut cream cheese into 1 inch (2.5 cm) cubes;
add cottage cheese by tablespoonfuls.
•
Flavored butters freeze very well. Roll into a sausage shape
about 1-1/2 inches (3.75 cm) in diameter and wrap airtight in
plastic wrap. To use, simply slice as much as you want from
the frozen roll and return the remainder to the freezer. Add to
sauces, soups or casseroles or put on hot steaks, chops or
grilled fish.
BEATING EGG WHITES, WHIPPING CREAM AND
MAKING MAYONNAISE
THE METAL BLADE
To beat egg whites
Best results are obtained from the following method: use 3 or
more egg whites that are part of a recipe that can be done
almost entirely by processor. If the beaten egg whites are to be
used in meringues, this method will not give good results. Use
conventional methods instead, like a hand-held electr ic mixer.
Processor-made nut butters contain no preservatives.
They will keep indefinitely without separating when stored
in the refrigerator.
To make flavored butters with anchovies, cheese,
garlic, herbs, etc
.
The butter should be at room temperature and cut into
tablespoon-size pieces. Process the flavoring ingredients first,
chopping them fine. Always process fresh herbs first, when the
work bowl and metal blade are clean and dry. Add small, hard
ingredients like garlic and pieces of cheese through the small
feed tube while the machine is running.
9
The work bowl must be absolutely clean. Add 3 or more egg
whites and turn on the machine. While the machine is running,
pour a little vinegar or lemon juice through the feed tube, about
1 tablespoon for ever y 3 whites. Vinegar produces the stiffest
results and its flavor is not detectable in cakes, soufflés or ice
creams. Continue processing until the egg whites hold their
shape – about 1
1
⁄4 to 21⁄2 minutes, depending on their
number. They are ready when the surface develops ridges
and the mass of whites almost stops moving.
To whip cream
Processor whipped cream is best for decorations or as a topping for gingerbread, berries or other desserts. Because no air
is incorporated into it during processing, it will hold its shape
very well, although it will not whip to a consistency as light and
fluffy as that obtained by methods that beat air into the cream.
Chill the cream well before starting. Process up to 4 cups
(960 ml) at a time. Process continuously until the cream
begins to thicken. Then add sugar as desired and process
continuously, watching carefully until the cream reaches the
desired consistency.
MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND
QUICK BREADS
THE METAL BLADE
To make bread or cracker crumbs
Cut or break the bread or crackers into pieces and put them in
the work bowl. Process continuously to as fine a texture as you
want. For parsleyed or 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 while the
machine is running.
For consistently reliable results, add 2 tablespoons of non-fat
dried milk for every cup of cream, before processing.
To make mayonnaise
The DLC-X Plus can be used to make foolproof mayonnaise.
Use the metal blade to process eggs. For safe food procedures, we recommend using pasteurized liquid eggs, or making
a “cooked” mayonnaise such as the one on page 34 of this
Instruction/Recipe Book. The work bowl and blade must be
clean and dry.
You should be able to incorporate 2/3 cup (160 ml) of oil for
every egg yolk, or up to 1
1
⁄4 cups oil for every whole egg when
making mayonnaise. A mayonnaise made with egg yolks alone
will be almost as thick as butter.
To make a “two egg” batch of mayonnaise made with a liquid
pasteurized egg product takes less than 5 minutes. Insert the
metal blade and process 1/2 cup liquid pasteurized eggs (such
as EggBeaters
®
or Simply Eggs®), 4 tablespoons vinegar or
lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher
or sea salt with 4 tablespoons of vegetable oil for 45 seconds.
Then, while the machine is running, pour 1/2 cup of vegetable
oil into the small pusher. When the oil has dribbled through the
small hole at the bottom of the pusher, remove the small pusher and gradually add 1
1
⁄2 cups vegetable oil with the machine
running. Process until a thick emulsion is formed. See Basic
Mayonnaise recipes, page 33.
To make graham cracker or cookie crumb crusts
Process the crackers or cookies as described above. Add
sugar, spices and butter, cut into pieces, as specified by your
recipe. Process until well combined.
To prepare pastr y
A recipe giving exact ingredients is in the recipe section at
the end of this book. The following information describe s t he
general procedure.
Combine unbleached all-purpose flour, salt, and pieces of very
cold or frozen butter in the work bowl. Process until the mixture
has the consistency of cornmeal.
Turn on the machine, and while it is running, start pouring ice
water through the feed tube. Stop processing as soon as the
dough begins to form a ball, to ensure tender, flaky pastry.
Use the dough immediately, or form it into a round disc about
1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate or
freeze it for later use.
To prepare quick breads and cakes that use baking
powder and/or soda
These doughs are soft and the ingredients should be cold. The
most important rule for success is not to overmix after the flour
has been added.
If the recipe calls for chopped ingredients like lemon peel as
flavoring or nuts for a topping or crust, chop them first while
10
the work bowl is clean and dry. Then set them aside until
needed. (Always use sugar when chopping lemon peel; see
page 8.)
Put dry ingredients like flour, salt and leavening in the work
bowl and process with the metal blade for 5 seconds to
mix them. Remove and reserve the dry ingredients.
Add the eggs and sugar to the work bowl and process to mix,
letting the machine run about 1 minute. Next, add the butter, at
room temperature and cut into 1-inch (2.5 cm) pieces. Let the
machine run continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavor ings
and liquid — vanilla, spices, cocoa, etc. Process until mixed.
Add the dry ingredients to the work bowl. Process by pulsing,
looking down after each pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into the batter.
Overprocessing the dry ingredients will cause quick breads
and cakes to be tough. (If your recipe calls for ingredients that
are to be coarsely chopped, like nuts or raisins, add them last
with the mixed dry ingredients.)
PROCESSING YEAST DOUGH FOR BREAD AND
COFFEE CAKE
THE DOUGH BLADE
A fresh and fragrant loaf of bread is one of the most satisfying
of foods. With the food processor to mix and knead the dough
for you, it’s easy to produce perfect loaves every time.
There are two general types of yeast dough.
Typical bread dough:
•
Is made with a flour mix that contains at least 50% white
flour.
•
Is uniformly soft, pliable and slightly sticky when properly
kneaded.
•
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.
•
Is rich and sticky.
•
Does not clean the inside of the work bowl.
•
Requires less kneading after the ingredients are mixed.
Although 30 seconds is usually sufficient, 60 to 90 seconds
gives better results if the machine does not slow down.
Except for kneading, the procedures are the same for both
types of dough.
Machine capacity
If a bread dough calls for more than 10 cups of all-purpose
flour (50 ounces, 1.4 kg), or 6 cups of whole grain flour
(30 ounces, 850 g), mix and knead the dough in equal
batches. Do the same for sweet doughs that call for more
than 6 cups of flour (30 ounces, 850 g).
Using the right blade
Use the plastic dough blade for any recipe that calls for more
1
⁄2 cups of flour measured by the “stir-scoop-and-sweep”
than 3
method (17
1
⁄2 ounces, 495 g). See the explanation under
“Measuring the 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 of dough are being processed. Use the metal blade
for recipes that call for less than 3-1/2 cups of flour
1
⁄2 ounces, 495 g).
(17
Always push the blade down as far as it will go on the
motor shaft.
Measuring the flour
It’s best t o weigh it. If you don’t have a scale, or the recipe
doesn’t specify weight, measure by the “stir-scoop-and-sweep”
method. Use a standard, graduated dr y measure, not a cup for
liquid measure.
•
With a spoon or fork, stir the flour in its container.
•
With the dry measure, scoop up the flour so it overflows.
•
With a spatula, straight-edged knife or a chopstick – being
careful not to press down – sweep excess flour back into
the container so the top of the measure is level.
11
Proofing the yeast
The expiration date is marked on the package. It is usually, but
not always, reliable. To be sure your yeast is active, dissolve it
in a small amount of warm liquid (about 1/3 cup for one package of dry yeast). If the recipe calls for a sweetener like sugar
or honey, add a tablespoonful with the yeast. If no sugar is
called for, add a half teaspoonful of the flour. The yeast won’t
foam without it. Let the mixture stand until it foams – up to
10 minutes.
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 the
entire surface. Cover it with a damp towel or a piece of oiled
plastic wrap.
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 finer texture, add them sooner.
Adding liquids
All liquid should be added through the feed tube while the
machine is running. The temperature of liquids used to
dissolve and activate yeast must be between 105° and 120°F
(40° and 49°C). Yeast cells are not activated at temperatures
lower than this and they die when exposed to temperatures
higher than 130°F (54°C).
All liquid except that used to activate the yeast should be cold,
to minimize the possibility of overheating the dough.
Kneading bread dough
After the dough starts to clean the inside of the work bowl
completely, process it for 80 seconds to knead it. Stop the
machine and test the dough to be sure it’s p roperly kneaded.
Typical bread dough should have a soft, pliable texture and it
should feel slightly sticky. Stretch the dough with your hands to
test. If it feels hard, lumpy or uneven, continue processing until
it feels uniformly soft and pliable.
Kneading dough for coffee cakes, batter bread and brioche
Process 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.
Let it rise in a warm, draft-free place about 80°F (27°C). The
rising time 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 into it.
An indentation should remain when you withdraw your finger.
If it doesn’t, let the dough rise more and test again.
Punch the dough down.
Shaping, finishing and baking
If you shape the dough in pans, fill them only half full. Let rise
until dough is slightly above the top of the pan. If shaping
free-form loaves, let them ri se on an oiled baking sheet until
at least doubled in bulk.
Making large quantities
You can make several batches of bread dough in a row. To
avoid overheating the motor, use less than the maximum
capacity for each batch. For example, using 9 cups of flour
(45 ounces, 1.3kg) instead of 10 cups (50 ounces, 1.4kg), you
can make 5 successive batches of typical bread dough. That’s
4-1/2 pounds (2 kg) of bread dough per batch – a total of
1
22
⁄2 pounds (10 kg) of dough!
PROBLEMS AND SOLUTIONS WITH TYPICAL BREAD
DOUGH
Motor slows down:
•
Amount of dough may exceed maximum capacity of your
food processor.
•
Dough may be too wet. As soon as machine starts to slow
Remove half and process in 2 batches.
down, add 2 tablespoons flour through feed tube.
12
If motor speeds up, continue processing. If not, add more
flour–1tablespoon at a time – until motor speeds up.
Process until dough cleans side of work bowl.
Soft dough or liquid leaks onto base of food processor:
•
Always start processor before adding liquid and add
liquid only as dry ingredients absorb it.
Blade doesn’t incorporate ingredients:
•
Always start processor before adding liquid. Add liquid in
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 opening; 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 was started.
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 at a time – while machine is running, until
dough becomes moist and cleans inside of work bowl. Wait
10 seconds between additions of water.
•
Dough may be too wet. While machine is running, add
1 tablespoon of flour. If necessary, add more–1tablespoon
at a time – until dough cleans inside of work bowl.
•
Plastic dough blade is intended only for recipes calling for at
least 3-1/2 cups of flour (17-1/2 ounces, 495 g). If your
recipe calls for less flour, remove plastic dough blade and
insert metal blade. Always use metal blade for recipes
calling for less than 3
1
⁄2 cups of flour (17-1/2 ounces, 495 g).
Nub of dough forms on top of blade and does not
become uniformly kneaded:
•
Stop machine, carefully remove dough, divide it into
3 pieces and redistribute them evenly in work bowl.
Continue processing until dough is uniformly soft and
pliable.
Dough feels tough after kneading:
•
Divide dough into 2 or 3 pieces and redistribute evenly in
bowl. Process 10 seconds or until uniformly soft and pliable.
Dough is too dry:
•
While machine is running, add water – 1 tablespoon at
a time – until dough is sufficiently moist to clean inside
of bowl.
Dough is too wet and sticky:
•
While machine is running, add 2 tablespoons of flour and
process 10 seconds. If necessar y, add more flour–1tablespoon at a time – waiting 10 seconds after each addition,
until dough cleans inside of bowl.
Motor stops:
•
Pusher assembly may have become unlocked. Push down
pusher sleeve to lock it into place and continue processing.
•
Cover may have become unlocked. Lock cover and contin-
ue processing.
•
Power cord may have become unplugged. Plug in machine
and continue processing.
•
Excessive strain may have caused motor to overheat and
stop. Wait for motor to cool off, divide dough into 2 batches,
and complete processing.
Dough doesn’t rise:
•
We recommend that you always test activity of yeast before
using it by stirring it and at least 1/2 teaspoon sugar into
about 1/3 cup (80ml) warm liquid 105°F to 120°F (40° to
49°C). Within 10 minutes foam should develop, indicating
yeast is active. Do not use dry yeast after expiration date
on package.
•
Avoid killing yeast cells by dissolving yeast in too warm
water or overheating dough by excessive kneading.
Dissolve yeast in about 1/3 cup (80ml) warm water at
105° to 120°F (40° to 49°C). All other liquid should be cold.
•
Let dough rise in draft-free environment of about 80° to
90°F (26° to 32°C). (For most predictable environment, use
oven that has been turned on briefly to lowest temperature,
then turned off before placing dough in it. Cushion bottom of
bowl with pot holder or towel.)
•
Dough containing whole grain flour will take longer to rise
than dough made of white flour only.
13
Baked bread too heavy:
•
Next time, feel dough to be sure it is uniformly soft,
pliable and slightly sticky before setting it aside to rise.
Let dough fully double in bulk in bowl or bag, punch it
down, then let it double again after it has been shaped.
Always bake bread in oven preheated to 400°F (205°C)
unless recipe indicates otherwise.
Be sure the small pusher is locked and the slide lock o n the
large pusher is unlocked. Slide the pusher assembly over the
feed tube and push the sleeve down to lock it into place.
Apply pressure to the pusher while pressing down on the
PULSE/OFF lever. Release the PULSE/OFF lever as soon as
the food is sliced.
PROBLEMS AND SOLUTIONS WITH TYPICAL
SWEET DOUGHS
Motor slows down:
•
Amount of dough may exceed maximum capacity of your
food processor. Remove half and process 2 batches.
•
Don’t process too long after all the ingredients have been
incorporated. These rich doughs will give you good results
after only 30 seconds of kneading.
Blade doesn’t incorporate ingredients:
•
Butter or margarine, if not melted, must be cut into
tablespoon-size pieces before being added to work bowl.
Blade rises in work bowl:
•
Blade may not have been pushed down as far as
possible before processing was started.
Motor stops:
•
See comments under “Typical Bread Dough.”
Dough doesn’t rise:
•
See comments under “Typical Bread Dough.”
SLICING FRUITS AND VEGETABLES
THE SLICING DISC
To slice round fruits and vegetables
Before processing onions, potatoes, tomatoes, oranges, apples
and other large round fruits and vegetables, trim them with a
knife. Cut a small flat base on the bottom end, to make the
food lie stable on the disc.
Place the food in the feed tube, flat side down. Position it as
far left as possible, to prevent it from tilting when being sliced.
To prepare whole peppers
Prepare them by removing the stem and cutting the stem end
flat. Remove the center core and scoop out the seeds.
Leave the end opposite the stem whole, to keep the structure
stiff. This ensures round, even slices.
Insert the pepper, stem side down, into the feed tube.
If the fruit or vegetable doesn’t fit in the top of the
feed tube
Try inserting it from the bottom. The opening there is slightly
larger. Always remove large, hard pits and seeds from fruits
before processing. Seeds from citrus fruits need not be
removed.
For best slicing results, choose fruits that are firm and not too
ripe. Citr us fr uits should not be soft or mushy. You may remove
the rind before slicing, or slice fruits with the rind on.
To slice large fruits like cantaloupe and pineapple, first cut
them in half and remove the seeds or core. If necessary, cut
the halves into smaller pieces to fit into the feed tube.
Remember to cut the ends flat.
To prepare cabbage
Turn the cabbage on its side and slice off the top and bottom
to leave a center section about 3 inches (7.5 cm) deep.
Remove the core from the center section and cut it in wedges
to fit the feed tube vertically. Use the 2 mm slicing disc or the
optional 1 mm slicing disc (DLC-341) to slice the cabbage for
coleslaw. Apply medium pressure to the pusher, and press the
PULSE/ OFF lever until the cabbage is sliced. Remove the
core from the bottom piece, and cut it and the top piece into
wedges to fit the feed tube. Process as described.
14
To slice small round fruits and vegetables
For large berries, radishes and mushrooms, use this procedure. Trim the opposite ends flat with a knife. Insert them
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 only
one layer at a time.
To slice long fruits and veg etables
Trim bananas, celery, carrots, cucumbers and zucchini before
putting them in the feed tube. Cut them into pieces about
3 inches (7.5 cm) long – a little shorter than the height of the
feed tube. Place a ruler on your cutting board as a guide, or
lay the pusher assembly on the board with the pusher pulled
out as far as it will go. Cut both ends flat.
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.
Slide the pusher assembly over the feed tube and press the
sleeve down to lock it into place. Be sure the small pusher is
locked and the slide lock on the sleeve is unlocked.
To slice a small amount of food
Use the small feed tube and the small pusher. Remove the
small pusher from the pusher assembly. Slide the pusher
assembly over the feed tube and press the sleeve down to lock
it into place. Be sure the slide lock on the sleeve is locked.
Cut the food in 3-inch (7.5 cm) lengths – a little shorter than
the height of the feed tube. If you are slicing one or two long,
thin vegetables like carrots, push them against the left side
of the tube.
If you are slicing a few vegetables that are long at one end and
narrow at the other – like celery, carrots or scallions – cut them
in half and pack them in pairs alternating one wide end up and
one narrow end up.
Press down with the small pusher while pressing down on the
PULSE/OFF lever, until the food is sliced.
To prepare French-cut green beans
Trim fresh green beans to 4-inch (10 cm) lengths. Stack them
in the feed tube horizontally to about 1 inch (2.5 cm) from the
top. Be sure the small pusher is locked and the slide lock on
the sleeve is unlocked.
Slide the pusher assembly over the feed tube and push the
sleeve down to lock it into place. Apply light pressure to the
pusher and press down on the PULSE/OFF lever until the
beans are sliced.
To make long, horizontal slices of zucchini and carrots, use the
same procedure. You can make julienne strips from leeks in
the same way. Remove the root end and the green ends. Cut
the leeks in half and wash them well to remove all sand. Place
them in the feed tube flat side down.
To make julienne or matchstick strips
Process the food twice or “double-slice” it. Insert any large
vegetable or fruit, like potatoes, tur nips, zucchini or apples,
in the feed tube horizontally. You may want to wedge large
vegetables or fruits in from the bottom of the feed tube, which
is slightly larger than the top.
Apply pressure to the pusher while pressing down on the
PULSE/OFF lever until the food is sliced. You will get
long slices.
Remove the slices from the work bowl and reassemble them
as shown. Reinser t them in the feed tube, from the top or
bottom, wedging them in tightly so they won’t fall over or tilt.
Slice them again. You will obtain long julienne strips.
With either of two optional julienne discs, you can obtain
square julienne strips in a single operation. The DLC-332
Square Julienne Disc makes strips that measure 2x2 mm in
cross section; the DLC-333 Square Julienne Disc makes 3x3
mm strips. For larger strips, use the DLC-336 Fruit, Vegetable
and French-Fr y Cut Disc; it makes sticks that measure 6x6 mm
(about 1/4 inch square) in cross section.
15
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