Cuisinart DLC-2007 User Manual download pdf (Page 4)

TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . . 4

Introduction . . . . . . . . . . . . . . . . . . . . . 5

Machine Includes . . . . . . . . . . . . . . . . . 6

Assembly Instructions. . . . . . . . . . . . . 6

Machine Functions. . . . . . . . . . . . . . . . 7

Operating Instructions. . . . . . . . . . . . . 7

Chopping, Puréeing & Mixing

with Metal Blade. . . . . . . . . . . . . . . . . . 8

Chop Raw Fruits and Vegetables . . . . . . 8

Purée Fruits and Cooked Vegetables . . . 8

To Dislodge Food . . . . . . . . . . . . . . . . . 8

Chop Hard Food . . . . . . . . . . . . . . . . . . 8

Chop Fresh Herbs . . . . . . . . . . . . . . . . . 8

Chop Peel from Citrus Fruit . . . . . . . . . . 8

Chop Sticky Fruit Like Dates . . . . . . . . . 9

Chop Meat, Poultry and Fish . . . . . . . . . 9

Purée Meat, Poultry and Fish. . . . . . . . . 9

Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 9

Make Peanut Butter . . . . . . . . . . . . . . . . 9

Make Flavored Butters,

Spreads and Dips . . . . . . . . . . . . . . . . . 9

Make Mayonnaise . . . . . . . . . . . . . . . . . 9

Beat Egg Whites . . . . . . . . . . . . . . . . . 10

Whip Cream. . . . . . . . . . . . . . . . . . . . . 10

Make Crumbs and Crumb Crusts . . . . . 10

Make Pastry. . . . . . . . . . . . . . . . . . . . . 10

Make Quick Breads and Cakes . . . . . . 10

Preparing Food For Slicing

and Shredding . . . . . . . . . . . . . . . . . . 11

Round Fruits and Vegetables . . . . . . . . 11

Whole Peppers. . . . . . . . . . . . . . . . . . . 11

Large Fruits Like Pineapple . . . . . . . . . 11

Cabbage and Iceberg Lettuce. . . . . . . . 11

Packing Feed Tube for

Desired Results . . . . . . . . . . . . . . . . . . 11

Practicing Slicing and Shredding . . . 12

Removing Sliced or Shredded Food . 12

Shredded Foods. . . . . . . . . . . . . . . . . 12

Slicing and Shredding Techniques . . 12

Small, Round Fruits and Vegetables. . . 12

Long Fruits and Vegetables . . . . . . . . . 12

Small Amounts of Food . . . . . . . . . . . . 13

French-Cut Green Beans . . . . . . . . . . . 12

Matchsticks or Julienne Strips . . . . . . . 12

Slicing Meat and Poultry . . . . . . . . . . 13

Cooked Meat and Poultry. . . . . . . . . . . 13

Uncooked Meat and Poultry . . . . . . . . . 13

Slicing Sausages . . . . . . . . . . . . . . . . . 13

Slicing and Shredding Cheese. . . . . . 13

Kneading Yeast Dough

with Dough Blade. . . . . . . . . . . . . . . . 14

Machine Capacity . . . . . . . . . . . . . . . . 14

Using the Right Blade . . . . . . . . . . . . . 14

Measuring the Flour . . . . . . . . . . . . . . . 14

Proofing the Yeast . . . . . . . . . . . . . . . . 14

Processing Dry Ingredients . . . . . . . . . 14

Adding Liquids . . . . . . . . . . . . . . . . . . . 15

Kneading Bread Dough . . . . . . . . . . . . 15

Kneading Sweet Dough . . . . . . . . . . . . 15

Rising . . . . . . . . . . . . . . . . . . . . . . . . . 15

Shaping, Finishing and Baking . . . . . . . 15

Making Consecutive Batches . . . . . . . . 15

Bread Dough

Problems and Solutions. . . . . . . . . . . 15

Sweet Dough

Problems and Solutions. . . . . . . . . . . 17

Cleaning and Storing . . . . . . . . . . . . . 17

For Your Safety. . . . . . . . . . . . . . . . . . 18

Technical Data . . . . . . . . . . . . . . . . . . 18

Warranty . . . . . . . . . . . . . . . . . . . . . . . 18

Recipes. . . . . . . . . . . . . . . . . . . . . . . . 20

02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 4

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