Cuisinart DLC-XP User Manual Page 1

DLC-XPFood Processor

CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPSTHE METAL BLADETo chop nutsChop up to 4 cups (16 ounces, 1L) of nuts at a time, pressingand releasing th

10To whip creamProcessor whipped cream is best for decorations or as a top-ping for gingerbread, berries or other desserts. Because no airis incorpora

the work bowl is clean and dry. Then set them aside untilneeded. (Always use sugar when chopping lemon peel; seepage 8.)Put dry ingredients like flour

12Proofing the yeastThe expiration date is marked on the package. It is usually, butnot always, reliable. To be sure your yeast is active, dissolve it

If motor speeds up, continue processing. If not, add moreflour – 1 tablespoon at a time – until motor speeds up.Process until dough cleans side of wor

14Baked 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

To slice small round fruits and vegetablesFor large berries, radishes and mushrooms, use this proce-dure. Trim the opposite ends flat with a knife. In

16To slice cooked meat and poultryIn general, the food must be very cold. If possible, use a singlechunk of food just large enough to fit the feed tub

IMPORTANT: Never try to slice soft cheese like Mozzarella orhard cheese like Parmesan. You may damage the slicing discor the processor itself. See the

18Always use a dry bowl for chopping. Process small, hard ingre-dients like garlic and ginger root first. Then proceed to the larg-er solid ingredient

1IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautionsshould always be followed including these.1. READ ALL INSTRUCTIONS.2.

To clean the inside of the detachable stem, slide the stemrelease button on the side up as far as it will go and hold itthere as you run water throug

•Do not use the pusher assembly if the sleeve becomesdetached from the pusher. Call Cuisinart Customer Serviceright away. Our toll-free number is give

GUACAMOLEYield: 9 cupsPreparation: 10 - 15 minutes1 cup tightly packed cilantro leaves6 plum tomatoes, cored, halved and seeded4 cloves garlic, pee

22ASIAGO CHEESE PUFFSYield: 9 dozen 1-inch puffsPreparation: 15 minutes, plus baking time12 ounces Asiago cheese, cut in 1 inch pieces3 cups water1-1

scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and ye

24smooth. (For a more “rustic” soup, process only two thirds of thesoup and stir in the remaining “chunky” soup.) Transfer to a cleanstockpot as soup

MUSHROOM BARLEY SOUPYield: 16 cupsPreparation: 35-40 minutes1/2 cup loosely packed Italian parsley leaves2 cloves garlic, peeled1 pound Spanish oni

26Insert the 4 mm slicing disc and arrange the peppers in the feedtube. Use medium pressure to slice; remove and reserve. Insertthe metal blade and wi

12-inch nonstick skillet and heat over medium high heat. Add onethird of the ground turkey to the skillet and brown well, stirring to break up after t

PASTA WITH ZUCCHINI AND RICOTTA SAUCEYield: 12 servingsPreparation time: 25 minutes or less8 ounces Reggiano Parmesan, cut in I-inch pieces3 pounds

26. The slicing disc is on the edge of one of the long sides of thefoam block; the shredding disc is on the other side. Twoadditional slicing discs ar

small feed tube; use medium pressure to slice. Stack the slices,cut in half with a knife, and place in a heatproof bowl. Pour theboiling water over th

308 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used)8 scallions, trimmed and cut into 1-inch pieces1-1/4 cups evaporated fat

Over medium heat, melt 2 tablespoons of the butter in aCuisinart®3-quart sauté pan. Add the chopped garlic and onionsand the drained, sliced leeks; co

32be used to spread as cream cheese, or as an ingredient indressings or sauces.Nutritional analysis per serving:Calories 130 (47% from fat) • carbo. 1

keep for 5 days in the refrigerator, or it may be frozen. If desired,the cheese and pine nuts may be added just before serving.Nutritional analysis pe

34MAYONNAISE(MADE WITH EGG SUBSTITUTE)Yield: 3-3/4 cupsPreparation: 5 minutes6 tablespoons Eggbeaters®or Simply Eggs®3 tablespoons freshly squeezed l

CUISINART WHITE BREADYield: 4 loaves, about 1-1/4 pounds eachPreparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake2 teaspoons instant yeast2

36clean the inside of the work bowl and forms a ball. Let themachine run for 80 seconds to knead the dough.With lightly floured hands, carefully remov

CINNAMON RAISIN BREADYield: 4 loaves, about 1-1/2 pounds eachPreparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake2 teaspoons instant yeast3

38ROSEMARY WALNUT RAISIN BREADYield: Makes 4 loaves, 18 ounces eachPreparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake2 teaspoons instant y

Round Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14Whole Peppers . . . . . . . . . . . . . . . . . . . . . . . .

1 tablespoon kosher or sea salt2 tablespoons extra virgin olive oil3 cups cool wateradditional olive oil to coat the doughDissolve the yeast, honey

40plastic wrap, then place in a resealable bag and freeze. To use,unwrap, flour lightly and place in clean resealable bag. Allow tothaw, then to rise

Insert the metal blade in the processor. Process the zest with thebrown sugar until finely chopped, about 20-30 seconds. Removeand reserve. Add 4 tabl

42Nutritional analysis per muffin:Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod. 114mg • fiber 1gALMON

Preheat oven to 350°F. Line baking sheets with parchment. Withhands, roll a well-rounded tablespoon of dough for each cookieinto a 1-1/4 inch ball. Pl

44Zest of 1 lemon, bitter white pith removed4 ounces toasted slivered almonds6 tablespoons granulated sugar1 stick unsalted butter, cut in 8 pieces

5 cups granulated sugar4 teaspoons cinnamonzest of 1 orange, bitter white pith removedzest of 1 lemon, bitter white pith removed1 cup applesauce1 cu

46Insert the metal blade. Pulse to combine and sift the flour, cocoa,baking soda, baking powder and salt, 5 times; remove andreserve. Insert the shred

For a double-crust pie:3 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking powder1 cup (2 sticks) unsalted butter, cut in 1/2-inch pieces,

48Preheat the oven to 400°F. On a lightly floured surface, roll out half the dough until it is 1/8-inch thick and about 3 inches larger in diameter t

4Both the metal blade and the dough blade have lockingdevices that prevent heavy, sticky mixtures from driving theblade upward on the shaft. See page

Please pay by check or money order.Your Cuisinart®DLC-X Plus Food Processor has been manufacturedto strict specifications and has been designed for us

©2004 Cuisinart Cuisinart®is a registered trademark of Cuisinart 150 Milford RoadEast Windsor, NJ 08520Printed in China01CU13053COFFEE FOOD TOASTERS H

Version No.: IB-1210B Size: 179MM(W)X216MM(H) SADDLE STITCHED(52PP)Material:COVER:157GSM MATT ARTPAPER INSIDE:120GSM GLOSS ARTPAPERCoating: NO COAT

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

6There are two levers on the base of the machine. They giveyou fingertip control of processing.For continuous processing, use the ON lever, at the lef

REMOVING PROCESSED FOODBefore you do anything, wait for the blade or disc to stop spinning. When it does, remove the cover first. Never try toremove t

8To chop parsley and other fresh herbsThe herbs, the work bowl and the metal blade must all be thor-oughly clean and dry. Remove stems from the herbs.