User manual CUISINART DLC-2011RN

[. . . ] INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011N 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 Chopped or Puréed Meat, Poultry, Fish or Seafood Bread Dough CAPACITY 11 cups processed food 1-3/4 pounds meat, cut in 1-inch or smaller cubes, chilled 5 cups all-purpose flour, yielding two 1-1/4 pound loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 1-1/4 pound loaves 3 cups whole grain flours (no white flour added) for custom recipes 4-1/2 cups all-purpose flour, yielding 2-1/2 pounds pizza dough (dough to make up to four 12 ­ 14-inch pizzas) 2 ­ 4 cups nuts (10 ­ 20 ounces) 11 cups (total processed weight varies by food) 1 18. 5 ounce standard packaged cake mix, or homemade batter recipe for four 8-inch layers 2-3/4 cups 5 ­ 6 cups 8 cups cooked, yielding approximately 5-1/2 to 6 cups thick purée 8 cups fresh, yielding approximately 5 to 6 cups purée Pizza Dough Nuts for Nut Butters Sliced or Shredded Cheese, Fruit, or Vegetables Cake Batter 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. ) 1 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier Series 11 Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, PowerPrep® Metal Dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/instruction book. To avoid injury when unpacking the parts, please follow these instructions. 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. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. [. . . ] Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 to 65 minutes. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing. Nutritional analysis per serving: Calories 176 (41% from fat) · carbo. 103mg · fiber 1g 29 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 Cooking spray 1-1/3 cups unbleached all-purpose flour 1/4 3/4 3/4 1/4 cup walnut halves, shells removed teaspoon baking powder teaspoon baking soda teaspoon salt 1 2/3 1/3 large egg white cup sugar cup plain nonfat yogurt 2-1/2 tablespoons unsalted butter, in 1-inch pieces 1-1/4 teaspoons vanilla extract 1-1/2 ripe bananas (about 8 ounces total), peeled, cut into 1-inch pieces 1 large egg Preheat oven to 350°F. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Muffin variation: Lightly spray 12 standard (1/2-cup) muffin cups with vegetable oil cooking spray. For variety, add 1/3 cup chocolate chips when pulsing in the flour mixture. Nutritional analysis per serving: Calories 131 (28% from fat) · carbo. 125mg · fiber 1g 30 Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread. Makes 12 servings Preparation: 20 - 25 minutes, plus 2-1/2 hours baking and cooling Paste: 3/4 1/2 cup blanched almonds cup sugar 3/4 2 3/4 1/3 pound ripe pears, peeled, cored, cut into 1-inch pieces large eggs cup almond paste, broken into 1-inch pieces cup unsalted butter, softened, cut into 1-inch pieces 2 1/4 tablespoons plus 1 teaspoon water teaspoon almond extract Bread: Cooking spray 1/2 2 1/2 1/4 cup sliced almonds teaspoons baking powder teaspoon salt teaspoon baking soda 1-1/4 cups unbleached all-purpose flour To make paste: Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60 seconds. With machine running, add water and extract; process until combined, about 45 to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine flour, baking powder, salt and baking soda; reserve. Insert metal blade and process pears, egg, almond paste and butter until combined, about 30 seconds. Pour into prepared pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour. For best results, wrap bread in plastic wrap and allow to rest for 24 hours before slicing. Nutritional analysis per serving: Calories 237 (49% from fat) · carbo. 217mg · fiber 1g 31 Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. [. . . ] Cool on a rack at least 1 hour before serving. Nutritional analysis per serving: Calories 356 (48% from fat) · pro 6g · carbo. 150mg · fiber 1g 64 Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. Makes a 10-inch deep-dish pie - 12 servings Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry and 2-1/4 hours baking and cooling Pastry for a 2 crust pie 3 3 ripe but firm pears, about 8 ounces each, peeled, cored and quartered Granny Smith Apples, about 8 ounces each, peeled, cored and quartered tablespoons unbleached all-purpose flour 3/4 1 1/4 cup dried cranberries tablespoon freshly squeezed lemon juice cup real maple syrup (not pancake syrup) juice of 1 lemon 4 1-1/2 teaspoons vanilla Preheat the oven to 400°F. On a lightly floured surface, roll out half the pastry to fit a 10-inch deep-dish pie plate, leaving a 1/2-inch overhang. [. . . ]