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, 1¾ pounds meat, cut in 1-inch or smaller cubes, chilled Fish or Seafood Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups each all-purpose and whole wheat flour, yielding two 1¼ pound loaves; 2¾ cups whole grain flours (no white flour added) for custom recipes Pizza Dough 4½ cups all-purpose flour, yielding 2½ pounds pizza dough
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. 5. Be sure cover and feed tube are securely locked in place before operating food processor. IMPORTANT SAFEGUARDS 6. Never try to override or tamper with cover interlock mechanism. Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. Always follow these safety precautions when using this appliance. Getting Ready General 1.
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: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. Blade Operation 1. Plug 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. 11-cup work bowl. 3.
4. With 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.
it off. metal blade.) Remove the bowl from the base of the machine before removing the blade. This creates a seal to prevent food from leaking. Turn the bowl clockwise to unlock from the base, and lift straight up to remove. 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.
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.
keep in the refrigerator for 3 to 4 days. 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry and crumbly, add more water – 1 teaspoon 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.
Insert a finger into the underside of the blade from the bottom of the work bowl, to hold the blade in place while emptying the batter. If the fruit or vegetable doesn’t fit, try inserting it from the bottom of the feed tube, where the opening is slightly larger. 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.
REMOVING SLICED OR SHREDDED FOOD vegetables like carrots, push them to the far 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.
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).
Kneading bread dough: Making consecutive batches: 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. You can make several batches of bread dough in a row. The motor in the Premier Series 11-Cup Food Processor is extremely efficient. After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead it. Stop the machine and test the dough to be sure it is properly kneaded.
about 80˚F (26˚C). Nub of dough forms on top of blade and does not become uniformly kneaded: Dough containing whole grain flour will take longer to rise than dough made of white flour only. Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable. Baked bread is too heavy: Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting aside to rise.
CLEANING AND MAINTENANCE Chopping certain foods may scratch or cloud the work bowl. These foods include ice, whole spices, coffee beans and oils like wintergreen. If you like to prepare your own spice blends, you may want to keep a second bowl just for that purpose. Keep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged. The housing base is made of a tough plastic with high-impact resistance. Its smooth surface will look new for years.
FULL TEN-YEAR WARRANTY ON MOTOR Always insert chopping blade in the work bowl before putting ingredients in bowl. When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube. This warranty is available to consumers only. You are a consumer if you are the owner of a Cuisinart® Premier Series 11-Cup Food Processor that was purchased at retail for personal, family or household use.
Although accessories sold by companies other than Cuisinart may be compatible with your Cuisinart machine, their use with your Cuisinart machine may present a risk of serious injury. For example, you should not use other brand accessories, such as juicers, which permit your machine to operate with exposed cutting or shredding discs. We also caution you not to use the large feed tube on this machine with machines built by other manufacturers.
use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.
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 1 small onion, cut into 1-inch pieces (about 1 cup) 1 ⁄3 cup fresh cilantro 1 medium jalapeño, seeded, cut into 1-inch pieces 3 medium vine-ripened tomatoes, cut into 1-inch pieces 1½ teaspoons fresh lime juice 2 ⁄3 cup fresh or frozen corn kernels (frozen kernels do not need to be thawed) ¾ teaspoon kosher salt 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 cup unbleached, all-purpose flour 4 tablespoons unsalted butter 1 teaspoon fresh cilantro 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 ounces fresh mozzarella, well chilled 1½ tablespoons extra virgin olive oil 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 cup extra virgin olive oil 1 teaspoon dried oregano ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ⁄3 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* ¼ teaspoon ground white pepper 3 large shallots, cut into 1-inch pieces 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 1 large egg 5 ounces white chocolate, chilled, broken into 1-inch pieces ½ cup packed light brown sugar 11⁄3 cups less 1 tablespoon, unbleached, all-purpose flour ½ cup granulated sugar 2 tablespoons reduced-fat milk cup pecan halves 6 tablespoons unsalted butter, softened teaspoon baking soda 1 ta
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.
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Version no : IB-5054D Fold Size : 210X148MM Number of pages:68PP Material : (Cover): 105gsm gloss art paper for whole book (Inside): 105gsm gloss art paper for whole book Coating : Gloss varnishing in cover Color(Cover) : 4C(CMYK)+1C(Black) (Inside) : 1C(Black)+1C(Black) Date : AUG-15-2014 Co-ordinator : Linda Hugo Description PDF version : IB-5054D(0.
