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.
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, 13/4 pounds meat, cut in 1-inch or smaller cubes, chilled Fish or Seafood Bread Dough 5 cups all-purpose flour, yielding two 11/4 pound loaves; 21/2 cups each all-purpose and whole wheat flour, yielding two 11/4 pound loaves; 23/4 cups whole grain flours (no white flour added) for custom recipes Pizza Dough 41/2 cups all-purpose flour, yielding 21/2 poun
IMPORTANT UNPACKING INSTRUCTIONS 7. Lift out the top foam block. 8. Lift out work bowl (E), large/small pushers (F), spatula (G) and detachable stem (H) from the middle foam block. 9. Lift out the middle foam block. 10. Only the housing base (I) is at the bottom of the box. Use both hands to lift the base out of the box and place on the table or counter. 11. Assemble the bowl onto the base by positioning the handle to the left of center and turning it counterclockwise to lock it into the base.
CONTENTS Recommended Capacities............................................................................................... 1 Unpacking Instructions.................................................................................................... 2 Important Safeguards...................................................................................................... 4 Introduction......................................................................................................................
Carefully read all instructions before using this appliance. 6. N ever try to override or tamper with cover interlock mechanism. IMPORTANT SAFEGUARDS Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. Close supervision is necessary when any appliance is used by or near children. Always follow these safety precautions when using this appliance. Getting Ready 2.
INTRODUCTION Chopping/Mixing/Dough Blade Congratulations on your purchase of a Cuisinart® Premier Series 11-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart.
THE MACHINE INCLUDES: Upon contact, the large pusher meets an activating rod in the center of the work bowl handle, permitting the motor to start. ASSEMBLY INSTRUCTIONS: 1H ousing base with a vertically projecting shaft and convenient touchpad control panel. Blade Operation 1. P lug in the housing base and place the work bowl on top, with the work bowl handle just to the left of center. Turn the work bowl counterclockwise to lock it onto the housing base. 2. 1 1-cup work bowl. 3.
4. W ith the stem facing down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. with the ON button. The machine will not operate if only the DOUGH button is pushed. You must also push the ON button to activate the DOUGH function. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl. 5. Press the OFF button when finished. OPERATING INSTRUCTIONS: 6.
When making soup, you will want to purée vegetables that have been cooked in liquid. Don’t add the liquid to the work bowl, just the cooked vegetables; remove vegetables with a slotted spoon. They will purée faster and smoother without liquid. Then add just enough liquid to make the purée pourable. Return to the soup liquid and stir to combine. Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking.
To chop peel from citrus fruit or to chop sticky fruit like dates or raisins: a shredding disc. The optional Fine Shredding Disc is particularly good. For citrus, remove only the peel with a vegetable peeler, not the white pith which is bitter tasting. To make peanut butter and other nut butters: Process up to the recommended amount of nuts. Using the ON button, let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out.
at a time – until the dough holds together easily. Do not let the dough form a ball in the processor or it will be overworked and tough. Form into a round disc, one inch thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap and freeze for later use. For variation, you may experiment with using flavored vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your mayonnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste.
Tip: Pack the feed tube for desired results: After emptying cake batter or puréed soup from the work bowl, replace the bowl on the motor base and PULSE once. Centrifugal force will spin the batter off the blade onto the sides of the work bowl. For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally. For small, round slices or short shreds from carrots, zucchini and other long vegetables, cut in feed tube heights and pack tightly upright.
REMOVING SLICED OR SHREDDED FOOD left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions), cut them in half and pack in pairs, alternating one wide end up, one narrow end up. Before you do anything, wait for the disc to stop spinning. When it does, unplug the unit, then hold the work bowl handle and turn it clockwise. Then lift; the work bowl and cover will come off together. Turn cover clockwise to unlock from work bowl.
Raw meat and poultry: Firm cheese like Swiss and Cheddar: Cut the food into pieces to fit the feed tube. Boneless, skinned chicken breasts will usually fit when cut in half crosswise. Wrap the pieces in plastic wrap and put them in the freezer. They are ready to slice when they are easily pierced with the tip of a sharp knife, although semi-frozen and hard to the touch. Remove plastic wrap. Stand them in the feed tube, cut side down, and slice them against the grain, using firm pressure on the pusher.
TECHNIQUES FOR KNEADING DOUGH is level. Do not pack flour into the dry measure. The Premier Series 11-Cup Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1⁄3 cup [75ml] for one package of dry yeast).
Shaping, finishing and baking: temperature higher than 100˚F (37˚C). Doing so will slow or even prevent the action of the yeast. If you shape the dough in loaf pans, fill pans only half full. Let rise until dough is just slightly above the top of the pan. If shaping free-form loaves, let them rise on an oiled baking sheet until at least doubled in bulk. Kneading bread dough: Do not try to use the machine to knead dough that is too stiff to knead comfortably by hand. Doing so can strain the machine.
Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package. and cleans inside of work bowl. Wait 10 seconds between additions of water. •D ough may be too wet. While machine is running, add 1 tablespoon (9g) of flour. If necessary, add more, 1 tablespoon (9g) at a time, until dough cleans inside of work bowl and forms a ball.
Motor stops: The motor stops within seconds when the motor is turned off, and a fast-stop circuit stops it instantly when the pusher assembly is removed. See comments under “Typical Bread Dough Problems and Solutions.” 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 bowl before putting ingredients in bowl.
It should not be placed in a microwave oven. Always place discs on flat, stable surface before connecting detachable stem. TIP: When preparing a meal, make the dishes with the least amount of wet ingredients first. For example, make the bread first; then you don’t need to wash the bowl before making the salad. In many cases, wiping the bowl with a paper towel between recipes is sufficient. Never put the blade or discs on the motor shaft until the work bowl is locked in place.
information from our Consumer Service Representatives or send the defective product to Consumer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. If the problem with the machine is determined to be a defect of the motor, and within the warranty period, all postage and handling charges will be refunded.
be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty. Your Cuisinart® Premier Series 11- Cup Food Processors has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts.
Recipes Appetizers 22 Soups 27 Quick Breads 30 Yeast Breads 33 Artisan Breads 37 Entrées 43 Pizzas 46 Sauces & Dressings 50 Sides 55 Desserts 59 21
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 1½ teaspoons fresh lime juice 1 small onion, cut into 1-inch pieces (about 1 cup) ⁄3 1 2 cup fresh cilantro 1 medium jalapeño, seeded, cut into 1-inch pieces ⁄3 cup fresh or frozen corn kernels (frozen kernels do not need to be thawed) ¾ teaspoon kosher salt 3 medium vine-ripened tomatoes, cut into 1-inch pieces Insert the metal blade.
Hummus This popular Middle Eastern dip may be served with the traditional pita wedges or with fresh vegetable crudités.
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 8 ounces Monterey Jack ¼ small onion, cut into 1-inch pieces 1 small jalapeño, seeded 1 4 tablespoons unsalted butter 1 teaspoon fresh cilantro cup unbleached, all-purpose flour Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure; reserve. Remove shredding disc and insert metal blade.
Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining.
Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos.
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.
Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day.
Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.
Quick Breads Cranberry-Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast.
Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack.
Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread.
Yeast Breads Challah Braid If you have leftovers, our challah braid slices make the best French toast.
Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups.
Classic White Bread Spoil your family with homemade bread.
Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again.
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 1 pound unbleached bread flour (31⁄3 to 4 cups) 2 teaspoons kosher salt 1 teaspoon active dry yeast 1¼ cups water (10 ounces) cornmeal for the peel or baking sheet flour for dusting Inse
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. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour. Flatten into 4 x 5-inch rectangles.
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. Olive lovers may add an additional quarter cup of olives.
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. For best results, make this starter in a large, clear glass or plastic container (2-quart) with graduated markings.
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.
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 – give this bread a rich and subtle sour flavor in the tradition of the great breads made in European farmhouse kitchens in the past. This dough is very forgiving; you can mix it in the morning and bake at night or mix late in the day to bake early the next morning.
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.
Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner.
Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining.
Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza.
Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.
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 1 recipe Pizza Dough (page 36) 1 cup Simple Tomato Sauce (page 50), reduced version for pizza 9 1½ tablespoons extra virgin olive oil ounces fresh mozzarella, well chilled ½ cup fresh basil leaves Prepare the pizza dough and allow to rise. Position the top rack of the oven about 8 inches from the top.
Roasted Pepper, Chèvre & Mozzarella Calzone Make ahead for a picnic or tailgating party.
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
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 ¾ cup granulated sugar 8 strips orange zest, bitter white pith removed 3 cups fresh or frozen cranberries (do not thaw if using frozen berries) ¾ navel orange, peeled and quartered Preheat oven to 350°F. Put walnuts in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes.
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 6 tablespoons balsamic vinegar 1 garlic clove ¼ cup fresh Italian parsley 2 teaspoons Dijon mustard 1 tablespoon dried basil 2 ⁄3 cup extra virgin olive oil 1 teaspoon dried oregano ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper Insert the metal blade.
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. Proper refrigeration and storage are necessary.
Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités.
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, cut to fit feed tube horizontally 2¼ teaspoons balsamic vinegar* 3 large shallots, cut into 1-inch pieces ¼ teaspoon ground white pepper ¼ teaspoon kosher salt 1½ tablespoons olive oil 6 tablespoons water Insert the slicing disc.
Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal.
Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London broil.
Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles.
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.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling 5 ounces milk chocolate, chilled, broken into 1-inch pieces ¼ teaspoon kosher salt 5 ounces white chocolate, chilled, broken into 1-inch pieces 1 large egg ½ cup packed light brown sugar ½ cup granulated sugar 2 tablespoons reduced-fat milk cup pecan halves 6 tablespoons unsalted butter, softened teaspoon baking soda 1 tablespoon pure vanilla extract 11⁄3
Lemon Ginger Biscotti Delicious with coffee or tea.
Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation.
Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time.
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.
Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping.
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.
NOTES 67
©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.
