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- Página 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Página 2: Recommended Capacities
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, 1¾ pounds meat, cut in 1-inch or smaller cubes, chilled Fish or Seafood Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups each all-purpose and whole wheat flour, yielding two 1¼... -
Página 3: Important Unpacking Instructions
9. Lift out the middle foam block. 10. Only the housing base (I) is at the bot- ® This package contains a Cuisinart tom of the box. Use both hands to lift Premier Series 11-Cup Food Processor, and the base out of the box and place on the standard parts for it: work bowl, work the table or counter. -
Página 4: Tabla De Contenido
CONTENTS Recommended Capacities ....................1 Unpacking Instructions ....................2 Important Safeguards ..................... 4 Introduction ........................5 Machine Includes ......................6 Assembly Instructions ..................... 6 Machine Functions ......................7 Operating Instructions ..................... 7 Techniques for Chopping and Puréeing ................ 8 Preparing Food for Slicing and Shredding ..............11 Practicing Slicing and Shredding .................. -
Página 5: Important Safeguards
Never pull cord. 4. The use of attachments not recommended 4. Do not use outdoors. or sold by Cuisinart may cause fire, electrical 5. Do not let cord hang over edge of table shock or personal injury, or damage to your or counter, or touch hot surfaces. -
Página 6: Introduction
Medium The Cuisinart ® Premier Series Shredding Disc 11-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the Supreme ® Wide Mouth Feed Tube, and the longest Pusher Assembly warranty in the industry. -
Página 7: Machine Includes
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... -
Página 8: Machine Functions
4. With the stem facing down, place the with the ON button. The machine will not operate assembly over the center hub. It should if only the DOUGH button is pushed. You must fit snugly and rest on the bottom of the also push the ON button to activate the DOUGH work bowl. -
Página 9: Techniques For Chopping And Puréeing
Remove the bowl from the base of the When making soup, you will want to purée machine before removing the blade. This vegetables that have been cooked in liquid. creates a seal to prevent food from leaking. Don’t add the liquid to the work bowl, just Turn the bowl clockwise to unlock from the the cooked vegetables;... - Página 10 To chop peel from citrus fruit or to chop a shredding disc. The optional Fine Shredding sticky fruit like dates or raisins: Disc is particularly good. For citrus, remove only the peel with a To make peanut butter and other nut vegetable peeler, not the white pith which butters: is bitter tasting.
- Página 11 For variation, you may experiment with using at a time – until the dough holds together flavored vinegars, or adding chopped fresh easily. Do not let the dough form a ball in the herbs, or even roasted garlic to taste. To processor or it will be overworked and tough.
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Página 12: Preparing Food For Slicing And Shredding
Tip: Pack the feed tube for desired results: After emptying cake batter or puréed soup For long slices or shreds, cut the food in feed from the work bowl, replace the bowl on the tube widths and pack the pieces horizontally. motor base and PULSE once. -
Página 13: Removing Sliced Or Shredded Food
REMOVING SLICED OR left. If you are slicing a few vegetables that are wide at one end and narrow at the other SHREDDED FOOD (carrots, celery or scallions), cut them in half and pack in pairs, alternating one wide end up, one narrow end up. -
Página 14: Slicing And Shredding Cheese
Raw meat and poultry: Firm cheese like Swiss and Cheddar: Cut the cheese into pieces to fit the feed Cut the food into pieces to fit the feed tube. tube. Put it in the freezer until semi-frozen, Boneless, skinned chicken breasts will usually hard to the touch, but easily pierced with the fit when cut in half crosswise. -
Página 15: Techniques For Kneading Dough
TECHNIQUES FOR is level. Do not pack flour into the dry measure. KNEADING DOUGH Proofing the yeast: The Premier Series 11-Cup Food Processor The expiration date is marked on the is designed to mix and knead dough in a package. To be sure your yeast is active, fraction of the time it takes to do it by hand. -
Página 16: Typical Bread Dough, Problems And Solutions
temperature higher than 100˚F (37˚C). Doing Shaping, finishing and baking: so will slow or even prevent the action of If you shape the dough in loaf pans, fill the yeast. pans only half full. Let rise until dough is just slightly above the top of the pan. If Kneading bread dough: shaping free-form loaves, let them rise on an oiled baking sheet until at least... -
Página 17: Typical Sweet Dough, Problems And Solutions
and cleans inside of work bowl. Wait Within 10 minutes foam should develop, 10 seconds between additions of water. indicating yeast is active. Do not use dry yeast after expiration date on package. • Dough may be too wet. While machine is running, add 1 tablespoon (9g) Do not use water that exceeds the given of flour. -
Página 18: Technical Data
Dough Problems and Solutions.” assembly is removed. Dough doesn’t rise: Cuisinart offers a Limited Three-Year Warranty on the entire machine. See comments under “Typical Bread Dough Problems and Solutions.” Always insert chopping blade in the work CLEANING AND bowl before putting ingredients in bowl. -
Página 19: For Your Safety
We recommend that you visit our website, when the processor is about to be used. www.cuisinart.com for a fast, efficient way to complete your product registration. Maintenance: Any other servicing should However, product registration does not... - Página 20 Premier Series and any other information pertinent to the 11-Cup Food Processor or any other product’s return. Cuisinart product, please call us at the toll- free number above. CALIFORNIA RESIDENTS ONLY: BEFORE RETURNING YOUR California law provides that for In-Warranty...
- Página 21 Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use.
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Página 22: Recipes
Recipes Appetizers Soups Quick Breads Yeast Breads Artisan Breads Entrées Pizzas Sauces & Dressings Sides Desserts... -
Página 23: Appetizers
Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups Preparation: 5–10 minutes, plus 1 hour resting time small onion, cut into 1-inch pieces 1½ teaspoons fresh lime juice (about 1 cup) ⁄ cup fresh or frozen corn kernels ⁄... - Página 24 Hummus This popular Middle Eastern dip may be served with the traditional pita wedges or with fresh vegetable crudités. Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using), plus 30 minutes resting time Makes 2¾ cups / 44 tablespoons ⁄...
- Página 25 Jalapeño Jack Wafers These savory wafers just melt in your mouth. Preparation: 15–20 minutes, plus 30 minutes resting time and 30 minutes baking and cooling Makes 48 wafers ounces Monterey Jack ¼ small onion, cut into 1-inch pieces small jalapeño, seeded cup unbleached, all-purpose flour tablespoons unsalted butter teaspoon fresh cilantro...
- Página 26 Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining. Makes 28 Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and roast the sausage, and 30 minutes baking time ¼ cup toasted walnuts ounces cream cheese, regular or low fat, not nonfat, cut into cubes ¾...
- Página 27 Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos. Makes twenty-eight 1½-inch stuffed mushrooms Preparation: 15–20 minutes, plus 30 minutes baking and cooling 1½-inch white button or small shallot, halved cremini mushrooms ounces fresh spinach, 1½...
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Página 28: Soups
Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy. Makes eight 7-ounce servings Preparation: 40 to 45 minutes ounces cremini mushrooms, tablespoons white rice stems removed and reserved... - Página 29 Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Makes eight 7-ounce servings Preparation: 30–35 minutes, plus chilling time garlic cloves 4½ cups chicken or vegetable stock, low sodium medium onions, cut into 1-inch pieces jar (12 ounces) roasted red...
- Página 30 Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Makes six 7-ounce servings Preparation: 15–20 minutes, plus chilling time garlic clove cups tomato juice medium jalapeño, seeded, medium cucumber, peeled, halved cut into 1-inch pieces lengthwise, seeds removed ⁄...
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Página 31: Quick Breads
Quick Breads Cranberry-Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast. Makes 1 loaf (16 servings) Preparation: 10–15 minutes, plus 2 hours baking and cooling nonstick cooking spray medium apple, peeled, cored and cut into 1-inch pieces 1½... - Página 32 Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (14 servings) Preparation: 10–15 minutes, plus 2 hours baking and cooling nonstick cooking spray large egg white ⁄ cups unbleached, all-purpose flour ⁄ cup granulated sugar ¼...
- Página 33 Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread. Makes 1 loaf (12 servings) Preparation: 20–25 minutes, plus 2½ hours baking and cooling Paste:* ¾ cup blanched almonds tablespoons, plus 1 teaspoon water ½ cup granulated sugar ¼...
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Página 34: Yeast Breads
Yeast Breads Challah Braid If you have leftovers, our challah braid slices make the best French toast. Makes 18 servings (one 2-pound loaf) Preparation: 15–20 minutes, plus 2½ hours rising and resting, 30 minutes baking and 1 hour or longer cooling tablespoons granulated sugar, divided ⁄... - Página 35 Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups. Makes one 2-pound loaf (15 servings) Preparation: 10–15 minutes, plus 2¼ hours rising, 40 minutes baking and 1 hour or longer cooling package active dry yeast tablespoons unsalted butter, (2¼...
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Página 36: Classic White Bread
Classic White Bread Spoil your family with homemade bread. Makes 2 loaves, 1¼ pounds each (18 servings) Preparation: 10–15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling package active dry yeast tablespoons unsalted butter, (2¼... -
Página 37: Pizza Dough
Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again. Makes 1¾ pounds of dough, three 12-inch or six 6–7-inch crusts / 6 servings Preparation: 5–10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes, baking teaspoons active dry yeast ⁄... -
Página 38: Artisan Breads
Artisan Breads Basic Artisan Bread (Boules) Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2½–3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling pound unbleached bread flour 1¼... - Página 39 Basic Artisan Bread (Baguettes) Makes three baguettes, about 14 inches long each Follow instructions in first 2 paragraphs, preceding recipe. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls.
- Página 40 Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, © 1997 Salty olives such as kalamata should be rinsed to remove some of their brine; oil-cured olives will produce a more mellow flavor.
- Página 41 Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 Makes about 5 cups Preparation: 20 minutes, plus 3 to 4 days for fermentation A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavor.
- Página 42 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 A mountainous loaf full of the nutty taste of whole grains, the Multi-Grain Sandwich Loaf may also be shaped into a plump round loaf. Makes one 1½...
- Página 43 Farmhouse Bread “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 The two long rising periods – one at room temperature and a second in the refrigerator –...
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Página 44: Entrées
Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Parmigiano-Reggiano and pasta in this colorful and delicious stir-fry. Makes 6 servings Preparation: 40–45 minutes boneless, skinless chicken breast large carrots, peeled and cut into halves (about 1¼ pounds in total) 1½-inch lengths ounces dry pasta shapes such as fusil- broccoli stalks, florets cut to serving-... -
Página 45: Salmon And Pesto Potatoes En Papillote
Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner. Makes 6 servings Preparation: 10–15 minutes, plus 18 minutes baking time tablespoon olive oil pounds skinless salmon fillet, cut into 6 equal portions small Yukon Gold or similar potatoes, well scrubbed, opposite ends trimmed ¾... - Página 46 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining. Makes 6 servings Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce 1¼ pounds large shrimp (16–20 count), tablespoons unsalted butter peeled and deveined...
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Página 47: Pizzas
Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12–14 inch pizzas or four 8–9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough; 20 minutes plus 12 minutes baking and resting time recipe Pizza Dough ounces fontina... - Página 48 Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough; 20 minutes, plus 12 minutes’ baking and resting time Makes three 11- to 12-inch pizzas or six 6-inch pizzas, to serve 6 recipe Pizza Dough ¾...
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Página 49: Pizza Margherita
Pizza Margherita Some of the best things in life are the simplest. Makes three 12–14 inch pizzas Preparation: 1 hour for the pizza dough; 20 minutes plus 12 minutes baking and resting time recipe Pizza Dough cup Simple Tomato Sauce (page 50), (page 36) reduced version for pizza ounces fresh mozzarella, well chilled... - Página 50 Roasted Pepper, Chèvre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough; 25 minutes, plus about 30 minutes baking and resting time 2½...
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Página 51: Sauces & Dressings
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza Preparation: 5–10 minutes, plus 1 hour cooking and cooling time (add an additional 40–50 minutes to make the reduced pizza sauce) small onion, cut into 1-inch pieces tablespoons dry white wine... - Página 52 Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham. Makes 3 cups Preparation: 5–10 minutes, plus 10 minutes to toast the walnuts ¾ cup walnut halves cups fresh or frozen cranberries (do not thaw if using frozen berries) ¾...
- Página 53 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time Makes about 1 cup garlic clove tablespoons balsamic vinegar ¼ cup fresh Italian parsley teaspoons Dijon mustard tablespoon dried basil ⁄...
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Página 54: Basic Mayonnaise
Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food scientist Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. - Página 55 Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups Preparation: 10 minutes (plus 8 hours or overnight to drain yogurt), 30 minutes resting time garlic cloves cucumbers, 7 inches in length, peeled, halved, seeded and cut into 1-inch...
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Página 56: Sides
Sides French Cut Green Beans with Shallots The time-consuming “French cut” takes just seconds ® with a Cuisinart food processor. Makes 6 servings Preparation: 15–20 minutes 1½ pounds fresh green beans, trimmed, 2¼ teaspoons balsamic vinegar* cut to fit feed tube horizontally ¼... - Página 57 Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing Makes eight 1-cup servings Preparation: 10 minutes, plus 30 minutes resting time for the dressing; 10–15 minutes for the vegetables ½ cup toasted unsalted peanuts broccoli stalk, florets trimmed and reserved, stem peeled...
- Página 58 Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London broil. Makes 6 servings Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake garlic cloves scallions, trimmed, cut into 1-inch pieces olive oil...
- Página 59 Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles. Makes 8 servings Preparation: 15–20 minutes, plus 85 minutes baking and resting nonstick cooking spray ⁄ cup fresh orange juice ounces fresh white or wheat bread ⁄...
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Página 60: Desserts
Desserts Hazelnut Butter Cookies Melt-in-your-mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Makes about 80 cookies Preparation: 15–20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 1¾... - Página 61 Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling ounces milk chocolate, chilled, ¼ teaspoon kosher salt broken into 1-inch pieces large egg ounces white chocolate, chilled, ½ cup packed light brown sugar broken into 1-inch pieces ½...
- Página 62 Lemon Ginger Biscotti Delicious with coffee or tea. Makes about 60 biscotti Preparation: 15–20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time ounces white chocolate, chilled, ¾ cup granulated sugar, divided broken into 1-inch pieces stick (8 tablespoons) unsalted butter, ounces crystallized ginger room temperature...
- Página 63 Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Makes 12 servings Preparation: 10–15 minutes, plus 1½ hours baking and cooling time lowfat honey graham cracker sheets, standard packages (8 ounces each) broken into 1-inch pieces lowfat cream cheese, room temperature 1½...
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Página 64: Carrot Cake
Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Makes 12 servings Preparation: 20–25 minutes, plus 2 hours baking and cooling, and 45 to 50 minutes for preparing the frosting and assembling and chilling the cake nonstick cooking spray 2½... -
Página 65: Basic Flaky Pastry Dough
Basic Flaky Pastry Dough Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. Makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart Preparation: 10 minutes, plus 30 minutes resting time For a one-crust pie: For a two-crust pie:... - Página 66 Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping. Makes one 10-inch pie, 12 servings Preparation: 15–20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling recipe single-crust Basic Flaky large apples, peeled, cored and cut Pastry Dough (page 64) into eighths (1 Granny Smith + 2 Golden Delicious, or 3 Winesaps...
- Página 67 Deep-Dish Pear & Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples. Makes a 10-inch deep-dish pie – 12 servings Preparation: 15–20 minutes, plus 40 minutes for preparing the pastry and 2¼...
- Página 68 NOTES...
- Página 69 ©2015 Cuisinart 150 Milford Road, East Windsor, NJ 08520 Printed in China 15CE015935 Trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. G IB-5054-ESP...
- Página 113 Version No: DLC2011N IB-5054-ESP Fold Size: 210x148MM Number of Page:138PP Materal: 105g gloss artpaper for whole book Coating: Gloss varnishing in cover Color(Front): Cover:4C(CMYK)+1C(black) (Back): Inside:1C(black)+ 1C(black) Date: 20-OCT-2015 Co-ordlinator: Astor You/Linda Quyang Hugo Description PDF version: DLC2011N IB-5054-ESP(0.0) Hugo Code: SMT0412 IB-1-1 Operator:CW Hugo Diecut: IRP:BBJ...