User manual CUISINART DLC-2009CHB

[. . . ] INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009CHB For your safety and continued enjoyment of this product, always read the instruction book carefully before using. Recommended work bowl capacity for various foods FOOD Chopped fruits and vegetables CAPACITY 8 cups processed food Chopped or puréed meat, poultry, fish or seafood 1¼ pounds meat, cut into 1-inch or smaller cubes, chilled Bread dough Pizza dough 4 cups flour (32 ounces), yielding two 1-pound loaves 3 cups flour (26 ounces), yielding three 12-inch pizzas Nuts for nut butters 4 cups (20 ounces) Sliced or shredded fruit, cheese, or vegetables 9 cups (total processed volume varies by food) Cake batter 1 box 18. 5 oz. cake mix batter for three 8-inch layers Cookie dough Thin liquids (such as custard for quiche or cheesecake batter) Thick liquids Puréed cooked fruits and vegetables Puréed soft fresh fruits (berries, kiwis, peaches, etc. ) dough for about 50 cookies (2 pounds) 2¾ cups 6 cups 7 cups cooked, yielding approximately 4 cups thick purée 7 cups fresh, yielding approximately 4 cups thick purée 2 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 9-Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/ instruction book. box. Remove the base and bowl together by grasping the plastic bowl at the top with both hands and lifting the bowl straight up. You will find them very useful if you need to repack the processor for moving or other shipment. [. . . ] Not all leeks have the same amount of usable white, so you will have to adjust the number of leeks accordingly. The leek tops are too tough to use in cooking, but can be washed well and used to flavor stocks. Nutritional information per serving: Calories 400 (39% from fat) · carb. 389mg · fiber 3g Vegetarian Potato and Split Pea Soup This hearty soup has only three fat grams per serving. Makes 6 servings, nine ounces each 1 1 1 1½ 1 5 1 ¾ ¼ ¼ carrot, peeled, cut to fit feed tube vertically celery rib, peeled, cut to fit feed tube vertically onion, cut in half tablespoons unsalted butter garlic clove cups vegetable broth small potato (about 6 to 7 ounces) pound split green peas, rinsed and sorted teaspoon kosher salt teaspoon freshly ground black pepper Insert the 4mm slicing disc. Reduce heat to low and simmer, partially covered, until peas and potatoes are tender, about 30 minutes. Drain liquid from vegetables, being sure to reserve liquid in a large saucepan. Taste and adjust accordingly. Nutritional information per serving: Calories 116 (23% from fat) · carb. 29mg · fiber 4g 30 Sauces and Dressings 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 sleuth Shirley Corriher for heating the eggs to sanitize them. Proper refrigeration and storage is necessary. ) Makes 1 cup 1 1 1½ 1½ 1 ¼ ¼ 2 ½ 2 ¾ large egg large egg yolk teaspoons fresh lemon juice teaspoons wine vinegar tablespoon water teaspoon granulated sugar teaspoon unbleached, all-purpose flour teaspoons dry mustard teaspoon kosher salt pinch cayenne tablespoons extra virgin olive oil cup vegetable oil (canola, soya, etc. ) Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch) nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly. Process the cooled egg mixture with the dry mustard, salt, and cayenne until blended, about 1 minute. With the machine running, add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons. With the machine running, add the vegetable oil to the small pusher, one-quarter cup at a time, and allow the oil to drip slowly into the emulsion. Keeps 3 to 4 days refrigerated. Nutritional information per tablespoon: Calories 115 (97% from fat) · carb. 3mg · fiber 0g 31 Tartar Sauce A little lower in fat than most, this tartar sauce is good not only with fish and shellfish, but also with steamed fresh vegetables. Makes 1½ cups / 24 tablespoons 1½ 2 3 1½ 2¼ ¾ 2½ ¾ 1 ¼ ounces shallots or green onions, trimmed and cut into 1-inch pieces ounces drained sweet gherkin pickles tablespoons fresh flat parsley leaves tablespoons fresh dill weed teaspoons Dijon-style mustard teaspoon fresh thyme leaves tablespoons drained capers cup Basic Mayonnaise (see previous recipe) cup nonfat plain yogurt, drained overnight to remove the whey (yield=½ cup) teaspoon freshly ground black pepper Insert the metal blade. Use the pulse to chop the shallots, gherkins and parsley, 15 quick pulses. Add the mayonnaise, drained yogurt and black pepper; pulse to combine, 5 times; do not overprocess. [. . . ] For a one-crust pie: 1½ ¼ ¹/8 8 2 cups unbleached, all-purpose flour teaspoon table salt teaspoon baking powder tablespoons unsalted butter, cut into ½-inch pieces, well chilled tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled 2 to 4 tablespoons ice water For a two-crust pie: 3 ½ ¼ 16 2 cups unbleached, all-purpose flour teaspoon table salt teaspoon baking powder tablespoons unsalted butter, cut into ½-inch pieces, well chilled tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled 5 to 8 tablespoons ice water Insert the metal blade. Use short rapid pulses until the mixture resembles coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. [. . . ]