Cuisinart Deluxe 11 DFP-11 Bedienungsanleitung

Cuisinart Küchenmaschine Deluxe 11 DFP-11

Lesen Sie kostenlos die 📖 deutsche Bedienungsanleitung für Cuisinart Deluxe 11 DFP-11 (36 Seiten) in der Kategorie Küchenmaschine. Dieser Bedienungsanleitung war für 36 Personen hilfreich und wurde von 2 Benutzern mit durchschnittlich 4.5 Sternen bewertet

Download PDF

Seite 1/36

INSTRUCTION &

RECIPE BOOKLET

Deluxe 11™Food Processor DFP-11

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a Cuisinart®Food

Processor, and these standard parts for it: metal

chopping blade, dough kneading blade, slicing

disc and shredding disc, and detachable stem for

discs and spatula.

CAUTION: THE CUTTING TOOLS HAVE VERY

SHARP EDGES. To avoid injury when unpacking

the parts, please follow these instructions:

1. Place the box on a low table or on the floor

next to the kitchen counter or table where you

plan to keep the food processor. Be sure the

box is right side up.

2. Remove the cardboard inserts which contain

the video.

3. Remove the cardboard panel and the

instruction book.

4. Remove the polyfoam to remove the bowl

cover (F) and pusher assembly (G). The

plastic spatula (C) is on one long side of the

foam block. The dough kneading (A) and

detachable stem (B) for the discs are in the

cavities at one short side of the foam block.

The slicing disc (D) is on one long side and

the shredding (E) is on the other. Slide them

out of the grooves with great care; THE

BLADES ARE VERY SHARP.

5. The machine base and work bowl with the

metal blade are at the bottom right of the box.

CAREFULLY REMOVE THE METAL BLADE

BY GRASPING THE CENTER WHITE HUB

AND LIFTING IT STRAIGHT UP. NEVER

TOUCH THE BLADES, WHICH ARE RAZOR

SHARP.

6. Remove the base and bowl together by

grasping the plastic bowl at the top with

both hands and lifting the bowl straight up.

Do not rotate the bowl clockwise on the

base. This will cause the bowl to separate

from the base.

7. Place the processor on a counter or table

and read the instructions thoroughly before

using the machine.

8. Save the shipping cartons and plastic foam

blocks. You may want to use them in shipping

the processor at a later date.

Please watch the enclosed How-to Video

before using the food processor.

NOTE: Remember to return your completed

product registration card with all information

carefully filled out.

CONTENTS

Important Safeguards

. . . . . . . . . . . . . . .4

Introduction

. . . . . . . . . . . . . . . . . . . . . .5

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

Recommended work bowl capacity . . . .6

Assembly Instructions

. . . . . . . . . . . . . .7

Machine Functions

. . . . . . . . . . . . . . . . .7

Operating Instructions

. . . . . . . . . . . . . .7

Removing Processed Food

. . . . . . . . . .8

Chopping and Puréeing

with the Metal Blade

. . . . . . . . . . . . . . . .8

Chop raw fruits and vegetables . . . . . . .8

Purée fruit and cooked vegetables . . . .8

Chop hard food like garlic, hard cheese

. . .9

Chop parsley, other fresh herbs . . . . . . .9

Chop peel from citrus fruit . . . . . . . . . . .9

Chop sticky fruit like dates . . . . . . . . . . .9

Chop meat, poultry and seafood . . . . . .9

Purée meat, poultry and seafood . . . . . .9

Chop nuts . . . . . . . . . . . . . . . . . . . . . . . .9

Make peanut butter, other butters . . . . .10

Make flavor butters, spreads and dips . . .10

Make mayonnaise . . . . . . . . . . . . . . . . . .10

Beat egg whites . . . . . . . . . . . . . . . . . . .10

Whip cream . . . . . . . . . . . . . . . . . . . . . . .10

Make crumbs and crumb crusts . . . . . . .10

Make pastry . . . . . . . . . . . . . . . . . . . . . .10

Make quick cakes and breads . . . . . . . .11

Make cake mix . . . . . . . . . . . . . . . . . . . .11

Kneading Yeast Dough

with Dough Blade

. . . . . . . . . . . . . . . . . .11

Typical doughs . . . . . . . . . . . . . . . . . . . .11

Machine capacity . . . . . . . . . . . . . . . . . .11

Using the right blade . . . . . . . . . . . . . . . .12

Measuring the flour . . . . . . . . . . . . . . . . .12

Proofing the yeast . . . . . . . . . . . . . . . . . .12

Processing dry ingredients . . . . . . . . . . .12

Adding liquids . . . . . . . . . . . . . . . . . . . . .12

Kneading dough . . . . . . . . . . . . . . . . . . .12

Adding other ingredients . . . . . . . . . . . . .12

Rising . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Shaping, finishing and baking . . . . . . . . .13

Making consecutive batches . . . . . . . . .13

Bread Dough Problems

and Solutions . . . . . . . . . . . . . . . . . . . .13

Preparing Food for Slicing

and Shredding

. . . . . . . . . . . . . . . . . . . .14

Round fruits and vegetables . . . . . . . . . .14

Whole peppers . . . . . . . . . . . . . . . . . . . .14

Large fruits like pineapple . . . . . . . . . . . .14

Cabbage and iceberg lettuce . . . . . . . . .14

If fruit or vegetable doesn’t fit . . . . . . . . .14

Pack feed tube for desired results . . . . .15

Practicing Slicing and Shredding

. . . . .15

Removing Sliced or Shredded Foods

. .15

Slicing and Shredding Techniques

. . . .15

Fruits and vegetables . . . . . . . . . . . . . . .15

Small amounts of food . . . . . . . . . . . . . .15

French-cut green beans . . . . . . . . . . . . .16

Matchsticks or julienne strips . . . . . . . . .16

Slicing meat and poultry . . . . . . . . . . .16

Cooked meat and poultry . . . . . . . . . . . .16

Uncooked meat and poultry . . . . . . . . . .16

Frankfurters, salami

and other sausages . . . . . . . . . . . . . . . .16

Slicing and Shredding Cheese . . . . . .16

Additional Information

. . . . . . . . . . . . . .17

Cleaning and Storage

. . . . . . . . . . . . . . .17

For Your Safety

. . . . . . . . . . . . . . . . . . . .18

Technical Data

. . . . . . . . . . . . . . . . . . . .18

Warranty

. . . . . . . . . . . . . . . . . . . . . . . . .19

Recipes

. . . . . . . . . . . . . . . . . . . . . . . . . .21

IMPORTANT

SAFEGUARDS

Always follow these safety precautions when

using this appliance.

Getting Ready

1. Read all instructions.

2. Blades are very sharp. Handle them carefully.

3. Unplug from outlet when not in use, before

putting on or taking off parts and before

cleaning. To unplug, grasp plug and pull from

electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

6. Do not operate any appliance with damaged

cord or plug, or after appliance has been

dropped or damaged in any way. Return

appliance to the nearest authorized service

facility for examination, repair or electrical or

mechanical adjustment.

Operation

1. Do not use pusher assembly if sleeve

becomes detached from pusher.

2. Keep hands as well as spatulas and other

utensils away from moving blades or discs

while processing food, to prevent possibility

of severe personal injury or damage to food

processor. A plastic scraper may be used but

must be used only when food processor

motor is stopped.

3. Avoid contact with moving parts. Never push

food down by hand when slicing or shredding.

Always use pusher.

4. Make sure motor has completely stopped

before removing cover. (If machine does not

stop within 2 seconds when you turn the

cover, call 1-800-726-0190 for assistance.

Do not use machine).

5. Never store any blade or disc on motor shaft.

To reduce the risk of injury, no blade or disc

should be placed on the shaft except when

the bowl is properly locked in place and the

processor is in use. Store blades and discs,

as you would sharp knives, out of reach of

children.

6. Be sure cover is securely locked in place

before operating food processor.

7. Do not try to override cover interlock

mechanism.

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.

2. Do not operate this, or any other motor-driven

appliance, while under the influence of

alcohol or other substances that affect your

reaction time or perception.

3. The food processor is UL listed for household

use. Use it only for food preparation as

described in the accompanying recipe and

technique book.

4 The use of attachments not recommended or

sold by Cuisinart may cause fire, electrical

shock, personal injury or damage to your

food processor.

5. To avoid possible malfunction of work bowl

switch, never store processor with pusher

assembly in locked position.

6. Maximum rating of 5.2 amperes is based

on attachment that draws greatest current.

Other recommended attachments may draw

significantly less current.

NOTICE

This appliance has a polarized plug (one blade

is wider than the other). As a safety feature,

this plug will fit in a polarized outlet only one

way. If the plug does not fit fully in the outlet,

reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to defeat

this safety feature.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

INTRODUCTION

Cuisinart is about to change the way you think

about cooking! Your 11-cup food processor is

designed to do all those time-consuming food

prep tasks, like chopping, mincing, mixing, slicing

and shredding. Now you can try those dishes you

never had time to make, or create whole new

gourmet menus! Your Cuisinart®Food Processor

even has its own dough blade, so be sure to put

bread and pizza on the menus!

Housing Base

Chopping/Mixing

Blade

Large Pusher

Medium

Shredding Disc

4mm Slicing Disc

Small Pusher

11-cup

Work Bowl

Cover with

Extra-Large

Feed Tube

Dough Blade

Spatula

THE MACHINE INCLUDES:

1. Housing base

2. 11-cup work bowl

3. Cover with extra-large feed tube

4. Pusher assembly

5. Dough blade

6. Metal chopping/mixing blade

7. Medium slicing disc

8. Medium shredding disc

9. Detachable disc stem

10. Plastic spatula

11. Instruction booklet

12. How-to Video

The metal blade chops raw and cooked fruits,

vegetables, meat, fish and cheese to the exact

consistency you want – from coarse to fine, even

to a purée. You control the texture. It chops nuts,

makes nut butters, mayonnaise and sauces, and

mixes tender, flaky pastry. The metal blade also

mixes cakes, frosting, cookies, quick breads,

muffins and biscuits.

The dough blade mixes and kneads more

efficiently than the metal blade when your recipe

calls for more than 31

⁄2cups of flour. A locking

device prevents heavy dough from driving the

blade up on the shaft.

The medium slicing disc makes beautiful whole

slices. It slices whole fruits and vegetables,

cooked meat, semi-frozen raw meat and thin

loaves of bread.

The medium shredding disc processes most

firm and hard cheese into long, attractive shreds.

It also shreds vegetables like potatoes, carrots

and zucchini, and processes nuts and chocolate

to a grated texture.

The detachable stem fits all discs, making

storage easy in limited space.

The pusher assembly has 3 parts:

1. The small removable white pusher fits into the

small feed tube. This tube is for narrow food

like carrots, for adding liquid, and for continu-

ous feeding of small hard food like garlic.

2. The large pusher is permanently attached to

the sleeve, but moves freely within it – except

when the slide lock on the sleeve is locked in

place over the large feed tube.

3. The bottom sleeve has two descending tabs.

One locks the sleeve to the work bowl (white

lock); the other pushes down an activating rod

at the back of the bowl, permitting the motor

to start.

FOOD CAPACITY

Chopped and puréed 2 cups

fruits and vegetables

Chopped or puréed 13

⁄4pounds

meat, poultry,

fish or seafood

Bread dough 21

⁄2pounds

(5 cups flour, yielding two

11⁄4-pound loaves)

FOOD CAPACITY

Nuts for nut butters 2 cups

Sliced or shredded 11 cups

fruit, cheese,

or vegetables

Cake batter 3 lbs. (four

8-inch layers)

Cookie dough 23

⁄4lbs.

(65 cookies)

Recommended work bowl capacity for various foods

ASSEMBLY INSTRUCTIONS

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 counter-

clockwise to lock it onto the housing base.

2. Carefully lift and place the chosen blade over

the work bowl center hub. Line up the mark-

ings on the blade hub with the motor shaft. It

should fit snugly and rest on the bottom of the

work bowl.

3. Add desired ingredients to work bowl.

4. 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. Align pusher assembly and activating rod with

the feed tube opening on the work bowl cover

and slide the activating rod down to the bottom.

6. You are now ready to operate the machine.

Disc 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 counter-

clockwise to lock it onto the housing base.

2. Choose desired disc and place underside-up on

tabletop. Pick up detachable disc stem and

align it with the raised plastic crescent on the

disc underside. The raised ‘lock’ indicator on

the left corner of the stem should be to the left

of the mounting plate on disc.

3. Turn the stem to the right, so the locking tabs

are covered by the metal supports and a ‘click’

locks the stem in place.

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.

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.

6. Align pusher with the feed tube opening on the

work bowl cover and slide the activating rod

down to the bottom.

7. Use the cord wrap on the housing base

underside to add or remove cord.

8. You are now ready to operate the machine.

MACHINE FUNCTIONS

PULSE

1. With the machine properly assembled

and engaged, and ingredients in the work

bowl, press the PULSE button repeatedly,

as needed.

ON (Continuous)

1. Properly assemble and engage the machine.

2. To add ingredients through the feed tube,

remove the pusher and fill the feed tube as

directed (see Preparing Food for Slicing or

Shredding, page 14).

3. Engage the pusher and press the ON button.

The button light will turn on and the motor

will start.

4. Press the pusher firmly down until all

ingredients have passed into the work bowl.

Remove the pusher and refill ingredients as

needed. When you engage the pusher again,

the unit and light will automatically turn ON.

5. Press the OFF button when finished.

OPERATING

INSTRUCTIONS

Practice chopping some foods such as a zucchini

or potato before you process food to eat. First, cut

the ingredients into 1-inch pieces of even size

and length.

• Place the work bowl over the center stem and

turn counterclockwise to lock in place.

• Insert the metal chopping blade and put

ingredient pieces in the work bowl. Put on the

cover and turn counterclockwise to lock onto

work bowl. Align the pusher and the pusher’s

activating rod with the corresponding openings

on the feed tube, and push all the way down.

• Press and release the PULSE button two or

three times. Each time the blade stops, let the

pieces drop to the bottom of the bowl before

you pulse again. This puts them in the path of

the blade each time the motor starts.

• Using the pulse/chopping technique, you get

an even chop without overprocessing. Check

the texture frequently by looking through the

cover. If you want a finer chop, press and

release the PULSE button until you achieve

the desired texture. Onions and other food with

a high water content will quickly end up as a

purée unless examined through the work bowl

after each pulse to make sure they are not

overprocessed.

Try chopping other food like meat for hamburger

or sausage. Then make mayonnaise, pastry or

bread, as described in the following sections.

To obtain consistent results:

• Be sure all the pieces you add to the bowl are

about the same size.

• Be sure the amount you process is no larger than

recommended on the inside cover of this booklet.

Before you do anything, wait for the blade to stop

spinning. Once it does, remove the pusher

assembly. Then turn the cover clockwise to unlock

and remove by lifting it off.

Never try to remove the pusher, lid and work bowl

together; as a safety feature, the pusher assembly

must be removed before the lid and work bowl

can be unlocked. They can then both be unlocked

at the same time.

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 clock-

wise to unlock from the base, and lift straight up

to remove.

To prevent the blade from falling from the

work bowl onto your hand when emptying the

work bowl, use one of the following methods.

Be sure your hands are dry.

Grab the blade hub, and remove the metal blade

before tilting the bowl, using a spatula to scrape

off any food. Or insert your finger through the hole

in the bottom of the work bowl, gripping the blade

from the bottom, and grip the outside of the work

bowl with your thumb. Or hold the blade in place

with your finger or spatula while pouring out food.

REMOVING

PROCESSED FOOD

Before you do anything, wait for the blade to

stop spinning.

Once it does, remove the cover first. You can

remove the cover and pusher assembly in one

operation. Hold the pusher assembly with your

fingers away from the descending tabs and turn

it clockwise. Lift it off, and the cover will come

with it.

Never try to remove the cover and the work bowl

together; this may damage the work bowl.

Always remove the bowl from the base of the

machine before removing the blade, as the blade

creates a seal to prevent food from leaking.

Turn the bowl clockwise to unlock it from the

base, and lift it straight up to remove.

To prevent the blade from falling out of the

work bowl onto your hand, use one of the

three methods that follows. Be sure your hands

are dry. Remove the metal blade before tilting the

bowl using a spatula to scrape off any food.

Or insert your finger through the hole in the

bottom of the work bowl, gripping the blade from

the bottom, and grip the outside of the work bowl

with your thumb. Or hold the blade in place with

your finger or a spatula while pouring out

processed food.

CHOPPING AND PURÉEING

WITH THE METAL BLADE

To chop raw fruits and vegetables:

Cut the food into 1-inch pieces. You get a

more even chop when all pieces are about the

same size.

Put no more than the recommended amount of

food into the work bowl. (See page 6.) Lock the

cover in place. Press the OFF/PULSE lever at

the rate of 1 second on, 1 second off until the

food is coarsely chopped. Then hold down the

OFF/PULSE lever, letting the machine run contin-

uously until the food is chopped. Check frequently

to avoid overprocessing. Use the spatula to

scrape down any pieces that stick to the sides.

To purée fruit and cooked vegetables:

Cut the food into 1-inch pieces. You get a smooth

purée faster when all pieces are about equal in

size. Put no more than the recommended amount

of food in the work bowl. (See page 6.) Lock the

cover in place. Pulse to chop coarsely, then press

the ON lever and process continuously until the

food is puréed. (NOTE: Cooked potatoes are an

exception to this procedure. They develop a gluey

texture when processed with the metal blade.

See the recipe for mashed potatoes at the end

of the book.)

* When making soup, you will want to purée

vegetables that have cooked in liquid. Don’t add

the liquid to the work bowl – just the cooked

vegetables; remove them with a slotted spoon.

They will purée faster and smoother without

liquid. Then add just enough liquid to make the

purée pourable, return it to the soup liquid and

stir to combine.

* Occasionally, a piece of food may become

wedged between the blade and the work bowl.

If this happens, remove the cover, lift the blade

out carefully and remove the wedged piece.

Empty the bowl, reinsert the blade and lock

the cover into place, first removing the small

pusher. Press the ON lever and drop the food

pieces through the small feed tube while the

machine is running. After adding a cupful this

way, add the remaining food to the bowl and

process in the usual way.

To chop hard food like garlic, hard cheese:

Small foods like garlic can be dropped in whole.

Larger foods like hard cheese should be cut into

1-inch pieces. Remove the small pusher, press

the ON lever and drop the food through the small

feed tube while the machine is running.

This method of processing minces garlic, shallots

and onions. Hard cheese and coconut will have

the same texture as if they had been hand grated.

IMPORTANT: Never try to process cheese that is

too hard to cut with a knife. You may damage the

blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal blade

must all be thoroughly clean and dry. Remove

stems from herbs. Add leaves to bowl and

process until they are chopped as fine as you

want. The more herbs you chop at a time, the

finer chop you can obtain. If completely dry when

chopped, parsley and other herbs will keep for at

least 10 days, stored in an airtight bag in the

refrigerator. They may be frozen for months,

stored in an airtight container or bag.

To chop peel from citrus fruit (zest):

To chop sticky fruit like dates or raisins:

For citrus, remove only the peel (zest) with a

vegetable peeler. Do not remove the white pith,

which is bitter tasting. Cut the peel into lengths of

2 inches or less and process with 1

⁄2cup of

granulated sugar from the recipe until finely

chopped. This may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and

candied fruit, first freeze the fruit for about

10 minutes. Add to it some of the flour called for

in the recipe. Use no more than 1 cup of flour for

each cup of fruit.

To chop meat, poultry, and seafood:

The food should be very cold, but not frozen.

Cut it into 1-inch pieces to ensure an even chop.

Process no more than the recommended amount

at a time. (See page 6.) Press the OFF/PULSE

lever 3 or 4 times at a rate of 1 second on,

1 second off. If the food is not chopped fine

enough, let the processor run continuously for a

few seconds. Check the texture often to avoid

overprocessing. Use a spatula to scrape food

from the sides of the bowl as necessary.

To purée meat, poultry, and seafood:

Prepare the food as described above. Pulse until

it is evenly chopped, then process continuously

to the desired texture. Scrape the bowl with a

spatula as needed.

Leave the purée in the work bowl and add eggs,

cream and seasonings as called for by the recipe.

Process to combine thoroughly.

Remember you control texture by the length of

time you process.

To chop nuts:

Chop no more than the recommended amount

at one time. (See page 6.) Press and release

the OFF/PULSE lever and check frequently to

avoid letting powdered nuts clump together in a

nut butter.

When a recipe calls for flour or sugar, add some

to the nuts before you chop them— about 1

⁄2cup

for each cup of nuts. This allows you to chop the

nuts as fine as you want without turning them into

a nut butter.

You can also chop nuts with a shredding disc. The

optional Fine Shredding Disc is particularly good.

To make peanut butter and other nut butters:

Process up to the recommended amount of nuts.

(See page 6.) Let the machine run continuously.

After 2 or 3 minutes, the ground nuts will form a

ball that will gradually smooth out. Scrape the

sides of the bowl and continue processing until

drops of oil are visible. Taste for consistency.

The longer you process, the softer the butter

will be. For chunk style, add a handful of nuts

just after the ball of nut butter begins to smooth

out. To make cashew butter, add a little bland

vegetable oil. Processor nut butters contain no

preservatives. Store in the refrigerator to keep

them from separating.

To make flavored butter, spreads and dips:

Cut room-temperature butter into tablespoon-size

pieces and reserve. Process flavoring ingredients

first—anchovies, cheese, herbs, etc.—chopping

them fine. Be sure the work bowl is clean and

dry. Then add small hard ingredients like garlic

and hard cheese through the feed tube while

the machine is running. Next, add the butter

pieces and process until smooth. Add any liquid

ingredients last, while the processor is running,

and process just long enough to blend. Process

ingredients for spreads and dips in the same way.

All ingredients should be at room temperature and

cut into 1-inch cubes, or added by tablespoonfuls.

To make mayonnaise:

The work bowl and metal blade must be clean

and dry. Use one large whole egg, or the yolks

from two large eggs. Mayonnaise made from

yolks will be almost as thick as butter. You should

be able to add 2

⁄3cup of oil for each yolk or 11⁄4

cups for a whole egg.

Process the yolks or egg with salt, mustard and

2 tablespoons of vegetable oil for at least

30 seconds. Then, while the machine is running,

pour 1

⁄4cup of oil into the small pusher. After it

dribbles through the pinhole at the bottom,

remove the small pusher and slowly add the

remaining oil while the machine runs. See the

recipe on page 30.

To beat egg whites:

The work bowl and metal blade must be

absolutely clean. Add 3 or more egg whites and

press the ON lever. Add about 1 teaspoon of

lemon juice or vinegar for every egg white.

Vinegar makes stiffer whites; its flavor is hardly

detectable in cakes or soufflés. Continue process-

ing until the egg whites hold their shape – about

⁄2to 21⁄2minutes.

To whip cream:

Processor-whipped cream holds its shape very

well. It is good for decoration or as a topping for

gingerbread, berries and other desserts.

Chill the cream well before starting. Using the

metal blade, process continuously until it begins

to thicken; add sugar as desired and continue

processing. Watch carefully until the cream

reaches the desired consistency. For consistently

reliable results, add 2 tablespoons of nonfat dried

milk for every cup of cream, before whipping.

Processor-whipped cream does not whip to the

light, fluffy consistency obtained by methods

that beat in more air. Use the optional Whisk

Attachment for the fluffiest whipped cream.

To make bread, cracker and cookie crumbs

and crumb crusts:

Cut or break bread, crackers or cookies into

1-inch pieces and put them in the work bowl.

Process continuously until they reach the desired

texture. For seasoned crumbs, chop parsley or

other fresh herbs with the crumbs. For buttered

crumbs, process until the dry crumbs are of the

desired texture, then dribble melted butter through

the small feed tube while the machine is running.

For crumb crusts, process crackers or cookies as

described above. Add sugar, spices and butter,

cut into 1-inch pieces, as specified by your recipe.

Process until well combined.

To make pastry:

This describes the general procedure. A recipe

giving exact proportions is on page 32.

Combine unbleached all-purpose flour, salt and

1-inch pieces of very cold butter in the work bowl.

Process to the consistency of cornmeal. While the

machine is running, pour ice water through the

feed tube. Stop processing as soon as the dough

begins to form a ball, to ensure tender, flaky

pastry. Use the dough immediately or form it into

a round disc about 1-inch thick. Wrap it in plastic

wrap and refrigerate or freeze for later use.

To make quick breads, and cakes that use

baking powder and/or soda:

The most important rule for success is not to

overmix after the flour is added. The ingredients

for these soft doughs should be cold. If the recipe

calls for chopped ingredients like lemon peel

or nuts, chop them first while the work bowl is

clean and dry. Then set them aside until needed.

(Always use sugar when chopping lemon peel;

see page 9.)

Put dry ingredients like flour, salt and leavening in

the work bowl and process with the metal blade

for 5 seconds to mix them. Remove and reserve

the dry ingredients.

Add the eggs and sugar to the work bowl and

process to mix, letting the machine run about

1 minute. Next, add 1-inch pieces of butter,

at room temperature. Let the machine run

continuously for a minute, until the butter is

thoroughly mixed with the sugar and eggs.

Then add flavoring and liquid – vanilla, spices,

cocoa, etc. Process until mixed. Add the dry

ingredients to the work bowl. Process by pulsing,

inspecting after each pulse. Stop pulsing as soon

as the dry ingredients have almost disappeared

into the batter. Overprocessing will cause quick

breads and cakes to be tough. (If your recipe calls

for ingredients that are to be coarsely chopped –

like raisins or nuts – add them last with the mixed

dry ingredients.)

To make cake mix:

Your food processor work bowl is large enough

for the preparation of an 18.5-ounce packaged

cake mix.

Insert the metal blade and add the cake mix to the

work bowl. While the machine is running, add the

eggs and liquid through the small feed tube and

process for 5 seconds. Scrape down the side of

the work bowl and process again for 1 minute for

maximum volume. Remove the work bowl from

the base but do not remove the metal blade.

Insert your finger into the underside of the blade

from the bottom of the work bowl to hold the blade

in place while emptying the batter.

Tip:

After emptying cake batter or puréed soup from

the work bowl, replace the bowl on the motor

base. Insert the metal blade and pulse once.

Centrifugal force will spin the batter off the blade

onto the side of the work bowl. Remove the blade,

and use the spatula to scrape any remaining

batter from the bowl.

KNEADING YEAST DOUGH

WITH THE DOUGH BLADE

The Deluxe 11™Food Processor can 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. NEVER TRY TO

PROCESS DOUGH THAT IS TOO STIFF TO

KNEAD COMFORTABLY BY HAND.

There are two general types of yeast dough.

1. Typical bread dough is made with a flour

mix that contains at least 50% white flour.

It is uniformly soft, pliable and slightly sticky

when properly kneaded. It always cleans the

inside of the work bowl completely when

properly kneaded.

2. Typical sweet dough contains a higher

proportion of sugar, butter and/or eggs than

typical bread dough. It is rich and sticky, and it

does not clean the inside of the work bowl. It

requires less kneading after the ingredients

are mixed. Although 30 seconds is usually

sufficient, 60 to 90 seconds gives better

results if the machine does not slow down.

Except for kneading, described below, the

processing procedures are the same for both

types of dough.

Machine capacity

Typical bread dough:

5 cups all-purpose flour

3 cups whole-grain flour

Typical sweet dough:

⁄2cups all-purpose flour

If a bread dough recipe calls for more than the

recommended amount of flour, mix and knead it in

equal batches.

Using the right blade:

Use the plastic dough blade when the recipe calls

for more than 31

⁄2cups of flour. Use the metal

blade when a recipe calls for less than 31

⁄2cups of

flour. Because the dough blade does not extend to

the outside rim of the work bowl, it cannot pick up

all the flour when small amounts are processed.

Whichever blade you use, always push it down as

far as it will go on the motor shaft.

Measuring the flour:

It’s best to weigh it. If you don’t have a scale, or

the recipe doesn’t specify weight, measure by

the “stir, scoop and sweep” method (follows). Use

a standard, graduated dry measure, not a cup

for liquid ingredients.

To “stir, scoop and sweep”: With a spoon or fork,

stir the flour in its container. With the dry mea-

sure, scoop up the flour so it overflows. With a

spatula, knife or chopstick— being careful not to

press down — sweep excess flour back into the

container so the top of the measure is level.

Proofing the yeast:

The expiration date is marked on the packages.

To be sure your yeast is active, dissolve it in a

small amount of warm liquid (about 1⁄3cup for one

package of dry yeast). The temperature of

liquids used to dissolve and activate yeast must

be between 105°F and 120°F. Yeast cells are not

activated at temperatures lower than this, and

they die when exposed to temperatures higher

than 130°F. If the recipe includes a sweetener

like sugar or honey, add a tablespoon with the

yeast. If no sweetener is called for, add a pinch.

The yeast won’t foam without it. Let the mixture

stand until it foams — up to 10 minutes.

Processing dry ingredients:

Put the flour and other dry ingredients in the work

bowl. If the recipe calls for herbs, oil or solid fats

like butter, add them with the flour. Turn the

machine on, and let it run for about 20 seconds.

Adding liquids:

All liquid should be added through the feed tube

while the machine is running. Add liquid in a slow,

steady stream, only as fast as dry ingredients

absorb it. If liquid sloshes or splatters, stop

adding it but do not turn off machine. Wait until

ingredients in bowl have mixed, then add

remaining liquid slowly. Pour liquid onto dough

as it passes under feed tube opening. Do not

pour liquid directly onto bottom of bowl.

Follow the recipe carefully. It is important to add

enough liquid to make the dough soft enough to

knead. Kneading dough that is too stiff can strain

the machine.

All liquid except that used to activate yeast should

be cold, to minimize the possibility of overheating

the dough. You must never knead a yeast dough

to a temperature higher than 100°F. Doing so will

slow or even prevent the action of the yeast.

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.

Kneading typical bread dough:

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’s properly kneaded.

Typical bread dough should have a soft, pliable

texture and it should feel slightly sticky. Stretch

the dough with your hands to test it. If it feels

hard, lumpy or uneven, continue processing until

it feels uniformly soft and pliable. Make sure that

the blade is firmly pressed back into place after

removing the dough to test it.

Kneading typical sweet dough:

Process dough for at least 30 seconds after all

the ingredients are incorporated. It will not clean

the inside of the work bowl. If necessary, scrape

the bowl and process for 5 more seconds.

Adding other ingredients:

Cheese, nuts and raisins may be added with the

dry ingredients or during the final kneading.

To leave them almost whole, add them through

the feed tube 5 seconds before you stop

kneading. For a finer texture, add them with

the dry ingredients.

Rising:

Put the dough in a large, lightly floured plastic

food storage bag. Squeeze out the air and close

the bag, allowing space for the dough to rise. Or

put the ball of dough in a large bowl coated with

soft butter or vegetable oil. Roll the dough around

to coat its entire surface. Cover it with a damp

towel or a piece of oiled plastic wrap.

Let it rise in a warm, draft-free place — about

80°F. The rising time is usually about 11

⁄2hours

but will vary from 45 minutes to several hours,

depending on the type of flour and the humidity

of the air. To test if the dough has risen enough,

stick your finger in it. An indentation should

remain. If it doesn’t, let the dough rise more and

test again. When it has risen enough, punch the

dough down. It is now ready to shape.

Shaping, finishing and baking:

If you shape the dough in loaf pans, coat them

with vegetable oil cooking spray and fill them 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.

Making consecutive batches:

You can make several batches of bread dough

in a row.

The motor in the Deluxe 11™Food Processor is

extremely efficient. Follow the recipe for White

Bread, page 30.

BREAD DOUGH PROBLEMS

AND SOLUTIONS

Problems and Solutions with Bread Doughs

Blade doesn’t incorporate ingredients:

Always start processor before adding liquid. Add

liquid in slow, steady stream, only as fast as dry

ingredients absorb it. If you hear liquid sloshing,

stop adding it but do not turn off machine. Instead,

wait until ingredients in work bowl have mixed,

then add remaining liquid slowly. Pour liquid onto

dough as it passes under feed tube; do not pour

liquid directly onto bottom of work bowl.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must be cut

into tablespoon-size pieces before being added to

work bowl.

Blade rises in work bowl:

Blade may not have been pushed down as far as

it will go before processing started. Machine may

be overloaded. Stop it, remove half the dough and

process in 2 batches. Excessively sticky dough

can cause blade to rise even though it cleans

inside of work bowl. If dough feels very sticky,

reinsert blade and immediately add 2 tablespoons

flour through feed tube while machine is running.

Dough doesn’t clean inside of work bowl:

• Amount of dough may exceed maximum

capacity of your food processor. Remove half

and process in 2 batches. See page 6 for

machine capacity.

• Dough may be too dry. If it feels crumbly, add

water – 1 tablespoon at a time – while machine

is running, until dough becomes moist and

cleans inside of work bowl. Wait 10 seconds

between additions of water.

• Dough may be too wet. While machine is

running, add 1 tablespoon of flour. If necessary,

add more – 1 tablespoon at a time – until dough

cleans inside of work bowl and forms a ball.

• Plastic dough blade is intended only for recipes

calling for at least 31

⁄2cups of flour. If your recipe

calls for less flour, remove plastic dough blade

and insert metal blade. Always use metal blade

for recipes calling for less than 31

⁄2cups of flour,

such as pizza dough.

Nub of dough forms on top of blade and does

not become uniformly kneaded:

Stop machine, carefully remove dough, divide it

into 3 pieces and redistribute them evenly in work

bowl. Make sure that blade is firmly pressed

back into place after removing the dough.

Continue processing until dough is uniformly

soft and pliable.

Dough feels tough after kneading:

Divide dough into 2 or 3 pieces and redistribute

evenly in bowl. Process 10 seconds or until

uniformly soft and pliable.

Soft dough or liquid leaks onto base of

food processor:

Always start processor before adding liquid and

add liquid only as fast as dry ingredients absorb it.

Motor stops:

• If using large feed tube cover, the pusher

assembly may have come unlocked. Push down

pusher sleeve to lock it into place and continue

processing.

• Cover may have come unlocked. Lock cover and

continue processing.

• Power cord may be unplugged.

• Excessive strain may have caused motor to

overheat and stop. Wait for the motor to cool,

5–10 minutes. A safety protector in the motor

protects it against excessive overheating. If the

motor stops, turn the machine off. After 5–10

minutes, divide dough into 2 batches and

complete processing. Pinch dough to make sure

it is not too stiff to knead comfortably by hand.

If it is, add liquid – 1 teaspoon at a time – until

dough is sufficiently moist to clean bowl.

Dough doesn’t rise:

We recommend that you always test activity of

yeast before using it. See instructions for proofing

yeast on page 12. Do not use dry yeast after

expiration date on package.

Avoid killing yeast cells by dissolving yeast in

water that is too warm. Dissolve yeast in about

⁄3cup of warm liquid at 105°–120°F. All other

liquid should be cold.

Don’t knead so long that dough becomes over-

heated. The ideal temperature for kneaded dough

is 80°F; it should never exceed 110°F .

Let dough rise in draft-free environment of about

80°–90°F.

Dough containing whole grain flour will take

longer to rise than dough made of white flour only.

Baked 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 fully double in bulk in

bowl or bag, punch it down, then let it double

again after it is shaped.

PROBLEMS AND SOLUTIONS WITH TYPICAL

SWEET DOUGHS

Motor slows down:

• Amount of dough may exceed maximum

capacity of your food processor. Remove half

and process in 2 batches.

• Don’t process too long after all the ingredients

are incorporated. These rich doughs will

give you good results after only 30 seconds

of kneading.

PREPARING FOOD FOR

SLICING AND SHREDDING

Round fruits and vegetables:

Before processing onions, apples and other large,

round fruits and vegetables, trim them with a

knife. Cut the bottom ends flat, to make the food

lie stable on the disc.

Place the food in the feed tube, flat side down.

Position it as far left as possible, to prevent it from

tilting when being processed.

Choose fruits that are firm and not too ripe.

Always remove large hard pits and seeds from

fruits before processing. Seeds from citrus fruits

need not be removed. You may remove the rind

before slicing or shredding, or leave the rind on.

Whole peppers are an exception:

Remove the stem and cut the stem end flat.

Remove the core and scoop out the seeds.

Leave the end opposite the stem whole, to keep

the structure stiff. This ensures round, even slices.

Large fruits like pineapple and cantaloupe:

Cut them in half and remove the seeds or core.

If necessary, cut the halves into smaller pieces to

fit the feed tube. Remember to cut the ends flat.

Cabbage and iceberg lettuce:

Turn the head on its side and slice off the top and

bottom, leaving a center section about

3 inches deep. Remove the core and cut the

center section into wedges to fit the feed tube.

Remove the core from the bottom piece and cut

it and the top piece into wedges to fit the feed

tube. The 4mm Slicing Disc or the optional 1mm

Slicing Disc are excellent for slicing cabbage

for coleslaw.

If the fruit or vegetable doesn’t fit:

Try inserting it from the bottom of the feed tube.

The opening there is slightly larger. Do not force

any food into the feed tube.

Pack the feed tube for desired results:

For long slices or shreds, cut the food into feed

tube widths and pack the pieces horizontally.

For small, round slices or short shreds from

carrots, zucchini and other long vegetables, cut

them into feed tube heights and pack them

tightly upright.

Food should fit snugly, but not so tight that it

prevents the pusher from moving.

When slicing or shredding food, always use the

pusher. Never put your fingers or a spatula into

the feed tube.

Never push down hard on the pusher. Use light

pressure for soft fruits and vegetables like

bananas, mushrooms, strawberries and tomatoes,

and for all cheese. Use medium pressure for

most food – apples, celery, citrus fruit, potatoes

and zucchini. Use firm pressure for really hard

vegetables like carrots and yams.

PRACTICING SLICING AND

SHREDDING

1. Insert a slicing or shredding disc, put the cover

with large feed tube on the work bowl and

insert the prepared food in the feed tube.

2. Prepare the pusher assembly. Lock the small

pusher in place and unlock the slide lock on

the sleeve, so the pusher can move up and

down freely.

3. Slide the pusher assembly over the feed tube

and push the sleeve down to lock it into place.

Apply pressure to the pusher while pressing

down the OFF/PULSE lever. Release the lever

as soon as the food is sliced or shredded.

4. You can load the feed tube repeatedly without

removing the work bowl cover. Simply grasp

the pusher assembly with your fingers on the

wide locking tab at the back of the sleeve.

Press firmly on the tab and lift up. The pusher

assembly will come off easily, leaving the cover

and feed tube in place. Your other hand is free

to reload the feed tube.

REMOVING SLICED OR

SHREDDED FOOD

Before you do anything, wait for the disc to

stop spinning:

When it does, remove the cover first. Hold the

pusher assembly with your fingers away from

the locking tabs on back and turn it clockwise.

Lift, and the pusher assembly and cover will

come off together.

Remove the slicing or shredding disc before

removing the work bowl. Place two fingers under

each side of the disc and lift it straight up.

Then turn the bowl clockwise to unlock it from

the base, and lift it straight up to remove it.

You can place the disc on top of the inverted work

bowl cover, to minimize drips and spills.

SLICING AND SHREDDING

TECHNIQUES

Small, round fruits and vegetables:

For large berries, radishes and mushrooms, trim

the ends flat with a knife. Insert the food through

the feed tube, standing each piece on a flat end.

You can fill the tube to about 1 inch from the

top. The bottom layer gives you perfect slices

for garnish.

If you want all the slices to be perfect, it’s best to

process one layer at a time.

Long fruits and vegetables:

Trim foods like bananas, celery and zucchini by

cutting them into pieces a little shorter than the

feed tube. Cut both ends flat. (Use a ruler as a

guide, or the pusher assembly with the pusher

pulled out as far as it will go.)

Fill the feed tube with the pieces, standing them

vertically and adding enough pieces so they are

solidly packed and cannot tilt sideways as they

are sliced or shredded.

Small amounts of food:

Use the small feed tube and the small pusher.

Remove the small pusher from the pusher

assembly. Slide the pusher assembly over the

feed tube and press the sleeve down to lock it

into place. Be sure the slide lock on the sleeve

is locked.

Cut the food into lengths a little shorter than the

feed tube. If you are slicing one or two long, thin

vegetables like carrots, push them against the

right. 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, one wide end up, one narrow end up.

French-cut green beans:

Trim fresh green beans to feed-tube widths.

Blanch them for 60 seconds in boiling salted

water. Plunge them immediately into cold water

to stop the cooking. When they are cold to the

touch, drain and dry them. Stack them in the feed

tube horizontally to about 1 inch from the top.

Use the standard 4mm Slicing Disc.

Be sure the small pusher is locked and the slide

lock in the sleeve is unlocked. Apply light pressure

to the pusher and press the lever down to PULSE

until beans are sliced. To make long, horizontal

slices or shreds of raw zucchini or carrots, use the

same procedure.

Matchsticks or julienne strips:

Process the food twice to “double-slice” it. Insert

any large fruit or vegetable — potatoes, turnips,

zucchini, apples — in the feed tube horizontally.

Apply pressure to the pusher while pressing the

lever down to PULSE until the food is sliced.

You will get long slices. Remove the slices from

the work bowl and reassemble them as shown.

Reinsert them in the feed tube, wedging them in

tightly. Slice them again. You will obtain long

julienne strips. With the optional Square Julienne

Discs, you can make square julienne strips in

one operation.

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

The food must be very cold. If possible, use a

chunk of food just large enough to fit the feed

tube. To make julienne strips of ham, bologna or

luncheon meat, stack slices of them. Then roll or

fold them double and stand them upright in the

feed tube, wedging in as many rolls as possible.

This technique works better with square or

rectangular pieces than with round ones.

Uncooked meat and poultry:

Cut the food into pieces to fit the feed tube.

Boned, 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 pass this “knife test”:

they are easily pierced with the tip of a sharp knife

although semi-frozen and hard to the touch. Stand

them in the feed tube, cut side down, and slice

them against the grain, using firm pressure on

the pusher. Or lay them flat in the feed tube, as

many as will fit, and slice with the grain, using

firm pressure.

Frankfurters, salami and other sausages:

If the sausage is soft, freeze it until it is firm to the

touch but easily pierced with the tip of a sharp

knife. Hard sausages need not be frozen. If the

sausage is thin enough to fit in the small feed

tube, use that tube. Otherwise, cut the sausage

into pieces to fit the large feed tube completely.

Stand the pieces vertically, packing them in tightly

so they cannot tilt sideways.

SLICING AND

SHREDDING CHEESE

Firm Cheeses like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed tube. Put

it in the freezer until it is semi-frozen—firm to the

touch but easily pierced with the tip of a sharp

knife. Stand the pieces in the feed tube and apply

light pressure to the pusher.

IMPORTANT: Never try to slice soft cheese

like mozzarella or hard cheese like Parmesan.

You may damage the slicing disc or the food

processor itself. You can successfully shred most

cheeses except for the softer ones. The exception

is mozzarella, which shreds well if thoroughly

chilled. Hard cheeses like Parmesan shred well

only at room temperature.

Therefore, only attempt to shred mozzarella or

Parmesan when at the appropriate temperature,

otherwise the cheeses will not shred well or

damage to the machine could occur.

ADDITIONAL INFORMATION

IF YOU HAVE A PROBLEM

Most problems with the food processor are easily

solved. Provided are some possible problems and

their solutions.

Food is unevenly chopped:

Do not process too much food at one time. Food

should be in uniform pieces. Pulse several times

and the run continuously.

Liquid leaks from bottom of bowl onto

motor base:

Remove bowl from base as soon as you finish

processing. Do not remove metal blade first.

When bowl and blade are removed together,

blade drops down and forms an almost perfect

seal against the bowl.

Liquid leaks out between bowl and cover

when machine is running:

You added too much liquid. Never use more than

⁄4cups thin or 5 cups thick liquid.The thicker the

liquid, the more you can use. Examples of thick

liquids include pancake or cake batter.

Slices are uneven or slanted:

Pack feed tube more carefully as described

on pages 14 through 16. Maintain even pressure

on pusher.

Carrots, or similar food, falls over in feed tube:

Cut food into enough short pieces of equal height

to fill feed tube. To slice one or two pieces, use

small feed tube. Cut carrots in half and insert one

piece point down and the other stem down.

Sliced or shredded food piles up on one side

of work bowl:

This is normal. Remove disc occasionally and

even out food. When food gets close to bottom of

disc, empty work bowl.

A few pieces of food remain on top of slicing

or shredding disc:

This is normal. In most cases, you can shred

more of the food by moving the large pusher up

and down, allowing the piece to be shredded, or

by repositioning the piece in the feed tube and

reshredding it.

Soft cheese like mozzarella spreads out and

collects on top of shredding disc:

The cheese was not cold enough, or the pressure

on the pusher was too hard. To shred soft cheese,

do not push, rather let the cheese go through by

itself. Tap on the pusher to guide it through.

CLEANING AND STORAGE

Keep your food processor ready to use on

the kitchen counter. When not in use, leave

unplugged. Don’t leave the pusher assembly in

locked position; this could damage the on-off

mechanism.

Store the blades and discs as you would sharp

knives — out of the reach of children. The Disc

and Blade Holder (optional accessory) offers safe

and convenient storage.

Type of cheese Chop Shred Slice

Soft yes no no

Brie, Camembert,

ricotta, Liederkranz,

cottage, cream

mozzarella (exception) yes/chill yes no

Semi-Soft yes yes/chill no

Blue, Fontina,

Bel Paese

Semi-Hard yes yes/chill yes/chill

Cheddar, Monterey

Jack, Longhorn,

Swiss, Jarlsberg,

Edam, Gouda,

Provolone

Hard yes yes/ no

room temp

Parmesan, Romano,

Pecorino, Sapsago

All parts except the motor base are dishwasher-

safe, and we recommend washing them in the

dishwasher. Insert the work bowl upside down.

Remember where you place sharp blades

and discs, and be certain to unload the

dishwasher carefully.

To simplify cleaning, rinse the work bowl, cover,

pusher assembly and blade or disc immediately

after use. Openings at the bottom of the large

pusher provide drainage and make cleaning easy.

If food lodges in the pusher, remove it by running

through water, or use a bottle brush.

If you wash blades and discs by hand, do it

carefully. Avoid leaving them in soapy water

where they may disappear from sight. To clean

the metal blade, fill the work bowl with soapy

water, hold the blade by its plastic center and

move rapidly up and down on the center shaft of

the bowl. Use of a spray hose is also effective.

If necessary, use a brush.

The work bowl is made of Lexan®plastic, which is

shatter-resistant and heat-resistant. It should not

be placed in a microwave oven, as the tube at the

back of the bowl houses the metal rod that

activates the motor.

Chopping certain foods may scratch or cloud the

work bowl. Among them are ice, whole spices and

oils, like wintergreen. If you like to prepare your

own spice blends, you may want to keep a sec-

ond bowl just for that purpose.

The base housing is made of a durable, high-

impact resistant plastic. Its smooth surface will

look new for years. Keep a sponge handy as

you work to wipe spills from the base.

Four rubber feet under the base help keep it

stable on most work surfaces even when

processing heavy loads. If the feet leave spots on

the counter, spray them with a spot remover like

Fantastik®or K2-R®and wipe with a damp

sponge. If any trace of the spot remains, repeat

the procedure and wipe the area with a damp

sponge and non-abrasive cleaning powder.

To clean the inside of the detachable stem, slide

the stem release button up as far as it will go and

hold as you run water through the stem.

IMPORTANT: Never store any blade or disc on

the motor shaft. No blade or disc should be

placed on the shaft except when the processor is

about to be used.

FOR YOUR SAFETY

Like all powerful electrical appliances, a food

processor should be handled with care. Follow

these guidelines to protect you and your family

from misuse that could cause injury.

* Handle metal blade and discs carefully. Their

cutting edges are very sharp.

* Always place discs on flat, stable surface before

connecting detachable stem.

* Never put blade or disc on motor shaft until work

bowl is locked in place.

* Always be sure that the blade or disc is down on

motor shaft as far as it will go.

* Always insert metal blade in work bowl before

putting ingredients in bowl.

* When slicing or shredding food, always use

pusher. Never put your fingers or spatula into

feed tube.

* Always wait for blade or disc to stop spinning

before you remove pusher assembly or cover

from work bowl.

* Always remove work bowl from base of machine

before you remove metal blade or dough blade.

* Be careful to prevent metal blade from falling out

of work bowl when emptying bowl. Remove

blade before tilting bowl, or hold it in place with

your finger, a spatula or spoon.

* Never use pusher assembly if sleeve becomes

detached from pusher. Call Cuisinart Customer

Service immediately at 1-800-726-0190.

TECHNICAL DATA

The motor in your food processor operates on

standard line operating current. The appropriate

voltage and frequency for your machine are

shown on a label under the base.

An automatic, temperature-controlled circuit

breaker in the motor ensures complete protection

against motor burnout. If the processor runs for an

exceptionally long time when chopping, mixing or

kneading a thick or heavy mixture in successive

batches, the motor may overheat. If this happens,

the processor will stop. Turn it off and wait for the

motor to cool off before proceeding. It will usually

cool off within 10 minutes. In extreme cases, it

could take an hour.

Safety switches prevent the machine from

operating when the work bowl or the cover is not

locked into position. The motor stops within sec-

onds when the motor is turned off, and a fast-stop

circuit stops it instantly when the pusher assembly

is unlocked.

WARRANTY

LIMITED THREE-YEAR

WARRANTY

This warranty supersedes all previous warranties

on the Cuisinart®Deluxe 11™Food processor.

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart®

Deluxe 11™Food Processor that was purchased

at retail for personal, family or household use.

Except as otherwise required under applicable

state law, this warranty is not available to retailers

or other commercial purchasers or owners.

We warrant that your Cuisinart®Deluxe 11™Food

Processor will be free of defects in material or

workmanship under normal home use for three

years from the date of original purchase.

We suggest that you complete and return the

enclosed product registration card promptly

to facilitate verification of the date of original

purchase. However, return of the product

registration is not a condition of these warranties.

If your Cuisinart®Deluxe 11™Food Processor

should prove to be defective within the warranty

period, we will repair it, or if we think necessary,

replace it. To obtain warranty service, please

call our Consumer Service Center toll-free at

1-800-726-0190 or write to:

Cuisinart

150 Milford Road

East Windsor, NJ 08520

To facilitate the speed and accuracy of your

return, please also enclose $10.00 for shipping

and handling of the product (California residents

need only supply proof of purchase and should

call 1-800-726-0190 for shipping instructions).

Please also be sure to include a return address,

description of the product defect, product serial

number, and any other information pertinent to

the product’s return. Please pay by check or

money order.

NOTE: For added protection and secure handling

of any Cuisinart®product that is being returned,

we recommend you use a traceable, insured

delivery service. Cuisinart cannot 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®Deluxe 11™Food Processor has

been manufactured to strict specifications and

has been designed for use with the Cuisinart®

Deluxe 11™Food Processor accessories and

replacement parts. These warranties expressly

exclude any defects or damages caused by

accessories, replacement parts or repair service

other than those that have been authorized

by Cuisinart.

These warranties do not cover any damage

caused by accident, misuse, shipment or other

than ordinary household use.

These warranties exclude all incidental or

consequential damages. Some states do not

allow the exclusion of or limitation of incidental

or consequential damages, so the foregoing

limitation may not apply to you.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty

Service, California residents have the option of

returning a nonconforming product (A) to the store

where it was purchased or (B) to another retail

store which sells Cuisinart®products of the same

type. The retail store shall then, according to its

preference, either repair the product, refer the

consumer to an independent repair facility,

replace the product, or refund the purchase

price less the amount directly attributable to the

consumer’s prior usage of the product. If either

of the above two options does not result in the

appropriate relief to the consumer, the consumer

may then take the product to an independent

repair facility if service or repair can be

economically accomplished. Cuisinart and not the

consumer will be responsible for the reasonable

cost of such service, repair, replacement,

or refund for nonconforming products under

warranty.

California residents may also, according to their

preference, return nonconforming products

directly to Cuisinart for repair or, if necessary,

replacement by calling our Consumer Service

Center toll-free at 800-726-0190. Cuisinart will

be responsible for the cost of the repair,

replacement, and shipping and handling for

such nonconforming products under warranty.

BEFORE RETURNING YOUR CUISINART®

PRODUCT

Important: If the nonconforming product is to

be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center to

ensure that the problem is properly diagnosed,

the product serviced with the correct parts, and

to ensure that the product is still under warranty.

Recipes

Appetizers . . . . . . . . . . . . . . . . . . . .22

Soups . . . . . . . . . . . . . . . . . . . . . . . .23

Entrées . . . . . . . . . . . . . . . . . . . . . .25

Sides . . . . . . . . . . . . . . . . . . . . . . . .27

Salads . . . . . . . . . . . . . . . . . . . . . . .28

Sauces . . . . . . . . . . . . . . . . . . . . . . .29

Breads . . . . . . . . . . . . . . . . . . . . . . .30

Desserts . . . . . . . . . . . . . . . . . . . . . . 31

APPETIZERS

GUACAMOLE

Serve with tortillas or crisp vegetables.

For a less pungent taste, use flat-leaf

parsley instead of cilantro.

Makes 21

⁄4cups

1 large garlic clove, peeled

1 medium jalapeño pepper,

halved and seeded

⁄2cup tightly packed cilantro leaves

1 medium scallion, white part and

2 inches of green, cut into 1-inch pieces

3 ripe medium avocados (1⁄2pound each)

peeled, halved and pitted

3 tablespoons lemon juice

pinch cumin

⁄4teaspoon salt

⁄4teaspoon chili powder

1 medium tomato, quartered,

seeds removed

Use metal blade to chop garlic, pepper,

cilantro, and scallion until minced, about

15 seconds; scrape work bowl. Add avocados

and all remaining ingredients, except tomato.

Process until smooth, about 1 minute, scraping

bowl as necessary. Add tomato and pulse about

6 to 8 times, until finely chopped. Adjust salt

if necessary.

Nutritional information per serving:

Calories 216 (77% from fat) • carb. 11g • pro. 3g

• fat 20g • sat. fat 3g • chol. 0mg • sod. 158mg

• calc. 26mg • fiber 7g

BLEU CHEESE AND

PECAN SPREAD

You can substitute cottage cheese for all or

part of the cream cheese, and you can

substitute walnuts for pecans.

Makes 11

⁄3cups

⁄3cup shelled pecans

8 ounces cream cheese, cut in

1-inch pieces

3 tablespoons bleu cheese

Process nuts with metal blade until finely

chopped, about 10 seconds. Add cream cheese

and bleu cheese. Process until well mixed and

smooth, about 10 seconds. (If substituting

cottage cheese, process until smooth, about

90 seconds.)

Nutritional information per serving:

Calories 292 (86% from fat) • carb. 4g • pro. 7g

• fat 29g • sat. fat 13g • chol. 69mg • sod. 343mg

• calc. 99mg • fiber 1g

CHEESE COINS

These tender and flavorful appetizers are

easy to make, convenient to serve, and

they can be refrigerated or frozen.

Makes 100 cheese coins

8 ounces Cheddar cheese, cut into

1-inch pieces

4 ounces unsalted butter, at room

temperature, cut into 1-inch pieces

⁄4teaspoon salt

⁄4teaspoon Tabasco®sauce

1 cup flour

vegetable oil cooking spray

Use metal blade to chop cheese until it

resembles coarse meal, about 30 seconds. Add

butter, salt and Tabasco

® sauce. Process until

smooth, about 60 seconds; scrape bowl. Add

flour and process until just mixed in. Chill dough

until firm, about 1 hour.

Divide dough into 3 equal parts and roll each

into a cylinder about 11⁄2inches in diameter. Chill

until firm, about 2 hours.

Preheat oven to 400˚F and coat baking sheets

with vegetable oil cooking spray. Cut dough

into 1

⁄8-inch slices and place 11⁄2inches apart

on baking sheets. Bake until lightly colored,

about 10 minutes; do not brown. Transfer to

wire rack to cool.

Unbaked, plastic-wrapped cylinders keep

for about a week in the refrigerator. Cooked

cheese coins can be frozen and reheated for

6 to 8 minutes in a 300˚F oven.

Nutritional information per serving:

Calories 22 (69% from fat) • carb. 1g • pro. 1g

• fat 2g • sat. fat 1g • chol. 5mg • sod. 21mg

• calc. 17mg • fiber 0g

SOUPS

CHUNKY GAZPACHO

This refreshing cold soup can be ready in

less than 10 minutes. You can serve it at

once, but it improves with chilling.

Makes 41

⁄2cups

⁄2small jalapeño pepper*

4 scallions

1 celery stalk

1 medium cucumber

1 small garlic clove, peeled

⁄2medium bell pepper, cut into 3 pieces

2 tomatoes, seeds removed

2 cups tomato or V-8®juice

2 tablespoons lemon juice

1 teaspoon salt

⁄4teaspoon freshly ground black pepper

Halve jalapeño pepper and remove seeds.

Trim scallions and celery and cut into

1-inch pieces. Peel cucumber and cut in

half lengthwise. Remove seeds and cut to

fit feed tube vertically.

Use metal blade to process garlic and jalapeño

pepper until finely chopped. Add scallion, celery

and bell pepper. Pulse/chop to medium chop.

Put in large mixing bowl. Pulse/chop half of the

tomatoes until coarsely chopped. Add to mixing

bowl. Purée remaining tomatoes until smooth,

about 1 minute. With machine running, pour in

⁄2

cup of tomato juice. Add to mixing bowl with

remaining tomato juice and stir.

Insert thin slicing disc, stand cucumber pieces

upright in feed tube and slice, using light

pressure. Add to mixing bowl with remaining

ingredients and stir to combine. Cover and chill

before serving.

* Handle hot peppers carefully. The oil can

irritate the skin and eyes. Wash your hands

after preparing them.

Nutritional information per serving:

Calories 25 (6% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 302mg

• calc. 20mg • fiber 1g

LEEK AND POTATO

SOUP/VICHYSSOISE

Louis Diat, longtime chef at the New York Ritz

Hotel, transformed the everyday Leek

and Potato Soup into a cold

soup suitable for parties.

Makes 4 cups Leek and Potato Soup or

6 cups Vichyssoise

2 medium leeks, white part only,

thoroughly cleaned

1 small onion, peeled and halved

1 tablespoon unsalted butter

2 medium all-purpose potatoes, peeled

⁄2cups chicken stock

1 cup water

salt and freshly ground black

pepper to taste

For Vichyssoise

1 cup milk

⁄4cup heavy cream

chopped chives for garnish

Cut leeks to fit feed tube. Use standard slicing

disc to slice leeks and onions. Melt butter in

large saucepan over medium heat. Add leeks

and onions; sauté, stirring often, until soft but

not brown, about 10 minutes.

Cut potatoes in half crosswise, and use stan-

dard slicing disc to slice them. Add potatoes,

stock and water to saucepan. Bring to boil,

over medium-high heat. Reduce heat to low,

cover and simmer gently, stirring occasionally,

until vegetables are very tender, about 25 min-

utes. Adjust seasoning and serve hot as Leek

and Potato Soup, or proceed as follows for

cold Vichyssoise.

For Vichyssoise:

Strain liquid into large saucepan and set aside.

Use metal blade to purée vegetables, stopping

once to scrape bowl. Whisk puréed vegetables

into reserved liquid, add milk and bring to a boil

over moderate heat, stirring constantly. Remove

from the heat and stir in cream. Season to taste

with salt and pepper. Refrigerate until thoroughly

chilled. Taste again for seasoning and sprinkle

with chopped chives.

Nutritional information per serving:

Calories 105 (45% from fat) • carb. 12g • pro. 3g

• fat 5g • sat. fat 3g • chol. 18mg • sod. 267mg

• calc. 64mg • fiber 1g

LENTIL SOUP

This hearty winter soup is a meal on its own,

accompanied by crusty bread and a salad.

Makes 6 cups

8 ounces lentils

1 garlic clove, peeled

⁄2small onion, peeled and halved

⁄2medium celery rib, cut into

1-inch pieces

⁄2medium carrot, peeled, cut into

1-inch pieces

2 medium tomatoes, quartered

⁄2cups beef broth

⁄2cups water

2 teaspoons white wine vinegar

⁄2teaspoon paprika

⁄2teaspoon salt*

⁄8teaspoon freshly ground black pepper

pinch dried thyme

⁄2pound Polish kielbasa or other smoked

sausage

Wash lentils under cold running water, drain and

place in large saucepan.

Use metal blade to pulse/chop garlic, onion,

celery and carrot until finely chopped. Put in

pot with lentils. Add tomatoes to work bowl,

and chop into fine pieces. Add to pot with all

remaining ingredients, except sausage.

Cover and cook over medium heat for about

1 hour.

Freeze sausage until firm to the touch but

easily pierced with tip of sharp knife, about

30 minutes.

Drain and reserve soup liquid. Purée solids with

metal blade. Return purée to broth and stir to

combine. Use standard slicing disc to slice

sausage. Add sausage to soup and reheat

gently over medium-low heat until sausage is

warm, stirring occasionally, about 20 minutes.

*Optional; omit salt if using salty sausage.

Nutritional information per serving:

Calories 126 (29% from fat) • carb. 14g • pro. 9g

• fat 4g • sat. fat 0g • chol. 0mg • sod. 417mg

• calc. 19mg • fiber 6g

SPILT PEA SOUP

A perfect family lunch or supper.

Makes 6 cups

3⁄4pound split green peas

1 garlic clove

3⁄4large onion, quartered

1 pound smoked ham hocks

51⁄4cups water

2 medium carrots, peeled

1 large celery rib

1 medium potato, peeled

salt to taste

freshly ground black pepper

Rinse peas and place in large saucepot.

Use metal blade to chop garlic fine, about

10 seconds. Add onion and pulse until coarsely

chopped, about 6 to 8 pulses. Transfer to

saucepot with peas. Add ham hocks and water.

Bring to a boil over medium-high heat.

Reduce heat, cover and simmer for 1 hour,

stirring occasionally. Uncover and simmer until

hocks are tender, about 30 to 40 minutes.

Stir occasionally and add more water if

necessary. Remove hocks and let them cool

while preparing vegetables.

Cut carrots in feed-tube lengths, then halve

lengthwise. Cut celery into feed-tube lengths,

then halve lengthwise. Cut potato in half cross-

wise, then quarter the halves lengthwise.

Insert standard slicing disc. Stand vegetables

upright in feed tube and slice with medium to

firm pressure. Reserve.

Purée soup with metal blade until smooth, about

15 seconds. Return to saucepot. Remove meat

from hocks and pulse until coarsely chopped,

4 to 6 pulses. Add to vegetables. Cover and

simmer over medium-low heat until tender,

stirring occasionally to prevent sticking. This will

take about 20 minutes. Season to taste.

Nutritional information per serving:

Calories 116 (4% from fat) • carb. 21g • pro. 8g

• fat 1g • sat. fat 0g • chol. 1mg • sod. 46mg

• calc. 23mg • fiber 8g

ENTRÉES

MEATLOAF

For a spicier meat loaf, add a few drops of

Tabasco®sauce and a teaspoon of

Worcestershire sauce.

Makes 11

⁄2pounds of meatloaf

1 small onion, quartered

1⁄3cup parsley leaves, loosely packed

11⁄2slices day-old bread, broken into pieces

11⁄2pounds boneless chuck, cut into

1-inch pieces*

3 tablespoons milk*

1 teaspoon salt

1⁄8teaspoon dried thyme leaves

1 large egg

Preheat oven to 375°F. Put all ingredients except

egg in work bowl and pulse/chop 4 to 6 times.

Then process continuously until chopped fine.

Add egg and pulse 4 or 5 times or until desired

consistency is reached, watching carefully to

avoid overprocessing. Pack mixture into loaf pan

and bake at 375°F until cooked through, about

40 to 50 minutes.

*You can vary these ingredients by using a

mixture of beef, veal and pork or by replacing

the milk with tomato juice.

Meatball Variation: Instead of making a meat

loaf, shape mixture into balls of 2 tablespoons

each, arrange them in single layer in baking dish

and bake at 375°F for about 25 minutes.

Nutritional information per serving:

Calories 194 (30% from fat) • carb. 7g • pro. 26g

• fat 6g • sat. fat 2g • chol. 105mg • sod. 527mg

• calc. 30mg • fiber 1g

CHILI

Kids love chili and it’s a versatile dish.

Serve it on hot dogs, fill tacos or eat it plain.

It freezes well for about 6 months.

Makes 41

⁄2cups

3 medium garlic cloves

1 medium onion, quartered

1 pound boneless beef chuck, chilled,

fat trimmed, cut into 1-inch cubes

11⁄2teaspoons whole cumin seed

2 tablespoons vegetable oil

2 tablespoons chili powder

2 tablespoons paprika

1 teaspoon salt

1⁄8teaspoon crushed red pepper

1 8-oz. can whole tomatoes

1 cup water

2 cups red kidney beans

Cheddar or Monterey Jack cheese

for garnish (optional)

Process garlic and onion with metal blade until

finely chopped, about 15 seconds. Reserve.

Process beef cubes until coarsely chopped,

about 10 to 12 pulses.

Brown cumin in medium saucepot over medium

heat. Shake pan constantly and cook until cumin

begins to smoke, about 1 minute. Reserve.

Heat vegetable oil in same saucepot over

medium heat. Add garlic and onion, cook for

2 minutes. Add beef and cook, stirring often,

until no pink color remains, about 5 minutes.

Reduce heat to low. Stir in cumin, chili powder,

paprika, salt and crushed red pepper; cook

uncovered for 5 minutes, stirring occasionally.

Use metal blade to coarsely chop tomatoes.

Add to saucepot with water and bring to boil,

covered, over medium-high heat. Reduce heat

to low and simmer, partially covered, for

45 minutes, stirring occasionally. Stir in the

beans and cook until heated through.

Nutritional information per serving:

Calories 373 (34% from fat) • carb. 29g • pro. 33g

• fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg

• calc. 81mg • fiber 11g

CHICKEN AND VEGETABLE

STIR-FRY

Stir-frying and the food processor are a

most effective combination to put a

meal on the table in no time.

Makes 8 servings

3 pounds boneless/skinless chicken

breasts

2 red peppers, cored, seeded, stemmed

and cut vertically into 3 slabs

SLICED TOMATOES ON SHREDDED

LETTUCE

You can prepare all the elements of this

salad in the work bowl.

Makes 6 servings

⁄4cup parsley leaves, loosely packed

1 medium shallot, peeled

⁄2tablespoons safflower oil

⁄2tablespoons red wine vinegar

⁄2teaspoon Dijon-style mustard

⁄2teaspoon sugar

⁄2teaspoon salt

4 firm, ripe, medium tomatoes, cored

and cut flat at ends

1 medium head romaine lettuce, washed

freshly ground black pepper

Use metal blade to finely chop parsley and

shallot. Add oil, vinegar, mustard, sugar and

salt through the feed tube while the machine is

running. Leave in work bowl. Remove metal

blade and insert standard slicing disc. Slice

tomatoes, using light pressure.

Cut lettuce into sections to fit feed tube.

Insert standard slicing disc and slice lettuce,

using medium pressure.

Transfer contents of work bowl to platter,

arranging tomatoes over lettuce in an attractive

pattern.

TIP: When preparing a meal, make the dishes

with the smallest amount of wet ingredients

first. In many cases, wiping the bowl with a

paper towel between recipes is sufficient.

Nutritional information per serving:

Calories 113 (72% from fat) • carb. 7g • pro. 2g

• fat 10g • sat. fat 1g • chol. 0mg • sod. 219mg

• calc. 29mg • fiber 2g

SALADS

CREAMY COLE SLAW

Cole slaw takes only minutes to prepare when

you don’t have to slice the cabbage by hand.

Makes 5 cups

⁄4cup parsley leaves, loosely packed

1 1-oz. piece onion, peeled

⁄3cup mayonnaise

⁄2tablespoon red wine vinegar

⁄4teaspoon salt

⁄4teaspoon freshly ground black pepper

⁄2large carrot, peeled

⁄2medium head green cabbage

Process parsley with metal blade until minced.

Add onion and process until minced. Add all

remaining ingredients except carrot and

cabbage; process 5 seconds to combine.

Remove metal blade.

Cut carrot in half crosswise. Core cabbage and

cut into wedges. Insert shredding disc and

shred carrot, using firm pressure. Insert thin

slicing disc and slice cabbage, using firm

pressure. Add contents of work bowl to mixing

bowl and toss to combine. Adjust seasoning.

Serve immediately or refrigerate for up to

24 hours. Before serving, drain excess liquid

and adjust seasoning. Serve chilled.

Nutritional information per serving:

Calories 137 (76% from fat) • carb. 7g • pro. 2g

• fat 12g • sat. fat 2g • chol. 6mg • sod. 221mg

• calc. 50mg • fiber 3g

SHREDDED CARROT SALAD

The brilliant colors of carrots and peas make

this fresh and simple salad a welcome addition

to a party buffet table.

Makes 8 servings

2 pounds young carrots, peeled

3 large scallions, trimmed in

1-inch pieces

⁄4cup fresh lemon juice

⁄4cup vegetable oil

1 teaspoon salt

1 teaspoon sugar

pinch of allspice

pinch of cinnamon

freshly ground black pepper

⁄2cup cooked peas, fresh or frozen

Cut carrots to fit feed tube horizontally. Parboil

them in salted water until you can just pierce

them with the tip of a sharp knife, about 3 to 5

minutes. Drain and rinse under cold water. When

cool, blot dry with paper towels.

Process scallions with metal blade until they are

finely chopped. Add lemon juice, oil, salt, sugar,

allspice, cinnamon, and pepper; process for

about 3 seconds. Leave the dressing in the

work bowl.

Insert shredding disc. Pack carrots horizontally

in feed tube and shred, using medium pressure.

Transfer contents of work bowl to serving bowl.

Add peas and toss gently to coat all ingredients

with dressing. Serve cold or at room tempera-

ture. Adjust seasoning just before serving.

Nutritional information per serving:

Calories 110 (48% from fat) • carb. 14g • pro. 2g

• fat 6g • sat. fat 2g • chol. 0mg • sod. 285mg

• calc. 40mg • fiber 4g

SAUCES

PESTO

A classic pasta sauce from Italy. One cup is

enough for 1 pound of pasta. It’s also

good on boiled potatoes or in soups.

Makes 11

⁄3cups

4 ounces imported Parmesan cheese,

at room temperature, cut into

1-inch pieces

4 small garlic cloves

⁄3cups fresh basil leaves, tightly packed

⁄3cup pine nuts

⁄4teaspoon salt

⁄3cup olive oil

Use metal blade to chop cheese and garlic,

about 30 seconds. Add remaining ingredients,

except oil, and process until combined, about

8 pulses. With machine running, pour oil through

feed tube. Process until combined, about

10 seconds. Scrape bowl and continue

processing until smooth, about 20 seconds.

Pesto keeps for up to 5 days in the refrigerator

and it also freezes well. Some people prefer to

omit the cheese when freezing pesto, adding it

just before serving.

Nutritional information per serving:

Calories 261 (79% from fat) • carb. 4g • pro. 11g

• fat 24g • sat. fat 6g • chol. 15mg • sod. 556mg

• calc. 290mg • fiber 1g

NO-COOK CRANBERRY-ORANGE

RELISH

Only 1 cup of sugar sweetens 1 pound of

cranberries. Most cooked relishes call

for 2 cups of sugar.

Makes 13

⁄4cups

2 cups fresh cranberries

⁄2navel orange, unpeeled and quartered

⁄2cup sugar

Use metal blade to coarsely chop fruit, about

8 to 10 pulses. Add sugar and process to com-

bine, about 20 seconds. Store in refrigerator.

Nutritional information per serving:

Calories 73 (1% from fat) • carb. 19g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg

• calc. 6mg • fiber 1g

MEXICAN SALSA

Serve this sauce as a topping for tacos, or with

grilled fish or chicken. It is best when fresh; it

may become slightly bitter after standing a day.

Makes 22

⁄3cups

2 jalapeño peppers*

⁄3cup packed cilantro leaves**

1 tablespoon lime juice

⁄8teaspoon salt

5 medium tomatoes, cored and quartered

1 medium onion

Use metal blade to process peppers and

cilantro until finely chopped, about 20 seconds.

Scrape bowl. Add lime juice and salt; pulse

twice to combine.

Add tomatoes and onions; pulse until coarsely

chopped, about 10 to 12 times.

Transfer to serving dish. Stir and serve within

1 or 2 hours.

*Handle hot peppers with care. Their oil may

irritate your skin and cause your eyes to sting.

Wash hands after handling them.

**Substitute flat-leaf parsley if cilantro is

not available.

Nutritional information per serving:

Calories 23 (10% from fat) • carb. 5g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 106mg

• calc. 10mg • fiber 1g

butter and salt for 20 seconds. Add ice water

to yeast mixture.

With machine running, pour liquid through feed

tube in steady stream, only as fast as flour

absorbs it. Continue processing until dough

cleans inside of work bowl and forms a ball.

Then let machine run for 60 seconds to

knead dough.

Shape dough into ball and place in lightly

floured plastic storage bag. Squeeze out air and

close end with wire twist, allowing space for

dough to rise. Let rise in warm place until dough

has doubled in size, about 1 to 11

⁄2hours.

Fifteen minutes before baking, preheat oven

to 375°F.

Punch dough down and shape into 2 loaves.

Place each in greased 6-cup loaf pan. Cover

with oiled plastic wrap and let rise in warm place

until dough rises just above top of pan, about

45 minutes. Bake until top is browned, about 35

to 40 minutes. Remove from pan and cool on

wire rack.

Whole Wheat Variation: Replace 1⁄2of

all-purpose flour with an equal amount of

whole wheat flour.

Nutritional information per serving:

Calories 92 (17% from fat) • carb. 16g • pro. 2g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 118mg

• calc. 4mg • fiber 1g

BASIC PIZZA DOUGH

With this dough, you can make large pizza

crusts to serve several, or small

ones to serve a few.

1 package active dry yeast

1 teaspoon sugar

⁄3cup warm water

⁄3cups all-purpose flour

⁄4teaspoon salt

2 teaspoons olive oil

⁄2tablespoons cornmeal for pan

vegetable oil for pan

Stir yeast and sugar into warm water and let

stand until foamy, about 10 minutes. Insert metal

blade, put flour and salt in work bowl and turn

on machine. Pour yeast mixture through feed

tube and process about 45 seconds, until dough

pulls away from sides of bowl. Add oil through

feed tube and process 60 seconds longer.

If dough sticks to sides of bowl, add more flour,

1 tablespoon at a time, processing 10 seconds

after each addition, until dough leaves sides of

bowl but remains soft.

Roll dough on floured surface into circle,

rotating and turning dough often and using

enough flour so it doesn’t stick. If dough resists

rolling, let it rest for a few minutes and try again.

Roll dough into 15-inch circle for flat 14-inch

pizza pan, or into 10-inch circle for flat 9-inch

pizza pan.

Nutritional information per serving:

Calories 32 (12% from fat) • carb. 7g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 74mg

• calc. 2mg • fiber 0g

DESSERTS

FUDGY BROWNIES

These easy-to-make brownies are always

a favorite in lunch boxes or for after

school snacks.

Makes 24 brownies

4 ounces unsweetened chocolate

⁄2cups light brown sugar, divided

⁄2cup unsalted butter, melted and still hot

4 large eggs

⁄2teaspoons vanilla extract

1 cup flour

⁄4teaspoon salt

⁄2teaspoons baking powder

⁄4cup pecan halves

vegetable oil cooking spray

Preheat oven to 350˚F. Spray 9x9" pan with

vegetable oil cooking spray.

Use metal blade to coarsely chop chocolate

with half the sugar, about 6 to 8 pulses. Then

process continuously until finely chopped, about

20 seconds.

With machine running, pour hot butter through

feed tube. Process until smooth, about 30 sec-

onds. Add remaining sugar, eggs and vanilla.

Pulse twice, then process 10 seconds more.

Add dry ingredients and nuts. Pulse/chop until

just mixed, about 6 to 8 times. Spread in

prepared pan.

Bake until outside is lightly crusty and inside is

still moist, about 20 minutes. Cool completely

and cut into squares.

Nutritional information per serving:

Calories 169 (51% from fat) • carb. 20g • pro. 3g

• fat 10g • sat. fat 5g • chol. 50mg • sod. 68mg

• calc. 23mg • fiber 1g

APPLE PIE

Makes one 9-inch pie

Pastry for two 9-inch pie shells

(see Basic Pastry recipe this page)

⁄2cup sugar

3 tablespoons flour

⁄4teaspoon cinnamon

⁄8teaspoon nutmeg

2 pounds apples, peeled and cored

Preheat oven to 375°F. Roll out 2 pastry shells

as directed in Basic Pastry recipe. Place one

in a 9-inch pie plate and reserve remaining

pastry shell.

Use the metal blade to process the sugar, flour,

cinnamon and nutmeg, about 5 seconds. Leave

in work bowl.

Insert the standard slicing disc. Slice apples,

using medium pressure. Gently combine apples

and spice mixture. Transfer mixture to the pie

plate. Place second crust over apples.

Pinch crust edges together and form a decora-

tive edge. With a sharp knife, make 6 to 8 small

cuts in top crust to allow steam to escape.

Place pie on a baking sheet and bake until

juices bubble, about 45 minutes.

Nutritional information per serving:

Calories 258 (14% from fat) • carb. 41g • pro. 2g

• fat 11g • sat. fat 6g • chol. 27mg • sod. 132mg

• calc. 14mg • fiber 4g

BASIC PASTRY

This is the basic dough for pies,

tarts and quiches.

Makes three 9-inch pie shells

⁄3cups all-purpose flour

2 sticks very cold unsalted butter,

cut into 1-inch pieces

1 teaspoon salt

1⁄2cup ice water

Use metal blade to process flour, butter and

salt until mixture is like coarse meal, about

8 seconds. Add ice water and pulse until dough

begins to clump together. Do not let it form a

ball. Divide dough into three equal parts and

put each in a plastic food storage bag.

Work through each bag to press dough together

into a ball, then flatten into a disc. Refrigerate

dough for at least 1 hour.

Roll each disk of dough on lightly floured

surface into a circle about 1

⁄8inch thick.

Press into place in pie pan. Use kitchen shears

to trim dough, leaving 1-inch overlap beyond

pan. Fold overlap under and pinch crust to

form decorative edge. Prick bottom and sides

with fork and refrigerate crust for 30 minutes,

or until firm.

Fifteen minutes before baking, preheat oven

to 400°F.

Line pie shell with parchment paper and fill

it with uncooked beans or rice. Bake for

12 minutes. Remove paper, beans or rice.

Prick shell again and bake it 6 minutes longer, or

until it is lightly browned. Remove shell from pan

and let cool on wire rack.

Fruit Tart Variation:

Use a 9-inch tart pan instead of a pie pan.

Bake shell according to above directions.

When cooked shell is thoroughly cool, fill with

about 1 cup of pastry cream (see recipe on

page 35.) Arrange sliced, fresh fruit (kiwi,

peaches, raspberries, etc.) decoratively on

top and serve immediately.

Nutritional information per serving:

Calories 79 (3% from fat) • carb. 7g • pro. 1g

• fat 5g • sat. fat 3g • chol. 14mg • sod. 66mg

• calc. 3mg • fiber 0g

CHOCOLATE CHIP

OATMEAL COOKIES

Toasted nuts and oatmeal make these cookies

good for you as well as delicious.

Makes forty-eight 21

⁄2inch cookies

3⁄4cup quick-cooking oatmeal

1 cup pecans

1 cup unsalted butter, in 1-inch pieces

1⁄2cup sugar

3⁄4cup light brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

11⁄2cups flour

1 teaspoon baking soda

3⁄4teaspoon salt

9 ounces semisweet chocolate chips

vegetable oil cooking spray

Preheat oven to 350˚F and place rack in center.

Toast oatmeal and pecans separately on baking

sheet until lightly browned, about 10 minutes.

Remove and reserve. Turn oven up to 375˚F.

Use metal blade to process butter and both

sugars until smooth, about 2 minutes. Scrape

work bowl as necessary. Add eggs and vanilla;

pulse until just mixed, about 6 times.

Add toasted pecans, flour, baking soda, salt

and half the toasted oatmeal. Pulse until mixed,

about 8 times. Remove to large bowl, add

remaining oatmeal and chocolate chips and stir

to mix. Drop by rounded teaspoonfuls onto

greased baking sheets one inch apart and bake

until golden brown, about 11 minutes.

Nutritional information per serving:

Calories 114 (55% from fat) • carb. 12g • pro. 1g

• fat 7g • sat. fat 3g • chol. 17mg • sod. 60mg

• calc. 7mg • fiber 1g

CARROT CAKE

To make this delicious, moist cake look really

professional, place a marzipan carrot in

the center. You can buy them at many

pastry or candy shops.

Makes 8 to 10 servings

1⁄2pound carrots, peeled

1⁄2cup granulated sugar

1⁄2cup dark brown sugar, firmly packed

2 large eggs

1⁄2cup corn oil

1 teaspoon vanilla extract

3⁄4cup walnut pieces

1 cup all-purpose flour

1⁄2tablespoon unsweetened cocoa

1 teaspoon baking powder

1 teaspoon cinnamon

⁄2teaspoon baking soda

⁄2teaspoon salt

⁄2cup raisins, steamed over boiling

water for 10 minutes

Cream Cheese Frosting (recipe follows)

butter for pans

fine, dry bread crumbs for dusting pans

Preheat oven to 350˚F. Butter two 8-inch round

cake pans, line bottoms with parchment paper

and butter paper. Dust pans with bread crumbs.

Cut carrots into lengths to fit tube horizontally.

Use shredding disc to shred carrots; reserve.

Process sugars, eggs, oil and vanilla with metal

blade until smooth, about 15 seconds. Add

walnuts and dry ingredients; pulse until com-

bined, about 6 times, stopping once to scrape

down work bowl. Use spatula to stir in raisins

and carrots.

Divide batter between prepared pans and bake

in preheated oven until a cake tester inserted

in the center comes out clean, about 35 to

40 minutes. Cool in pans for 2 to 3 minutes

and turn out onto wire racks to cool completely.

Remove paper.

Spread frosting between layers and on top and

sides of cake.

Nutritional information per serving:

Calories 347 (51% from fat) • carb. 39g • pro. 4g

• fat 20g • sat. fat 3g • chol. 43mg • sod. 221mg

• calc. 38mg • fiber 2g

CREAM CHEESE FROSTING

This quick, easy frosting is delicious on carrot

cake, but it is also good on many other cakes.

Frosts two 8-inch layers

⁄2pound cream cheese, in 1-inch pieces

⁄2stick unsalted butter, in 1-inch pieces

1 cup confectioners' sugar

⁄2teaspoon vanilla extract

Use metal blade to process cream cheese

and butter until combined, about 10 seconds.

Add sugar and process until smooth, about

5 seconds. Add vanilla and process until

smooth, about 15 seconds.

Nutritional information per serving:

Calories 166 (66% from fat) • carb. 13g • pro. 2g

• fat 13g • sat. fat 7g • chol. 36mg • sod. 81mg

• calc. 17mg • fiber 0g

Produktspezifikationen

Marke:	Cuisinart
Kategorie:	Küchenmaschine
Modell:	Deluxe 11 DFP-11

Brauchst du Hilfe?

Wenn Sie Hilfe mit Cuisinart Deluxe 11 DFP-11 benötigen, stellen Sie unten eine Frage und andere Benutzer werden Ihnen antworten

Ihren Namen*

Deine E-Mail*

Schreiben Sie hier Ihre Frage

Bedienungsanleitung Küchenmaschine Cuisinart

Cuisinart CCH-3 Bedienungsanleitung

5 September 2024

Cuisinart Continuous Feed CFA-10 Bedienungsanleitung

28 August 2024

Cuisinart FP-7 Bedienungsanleitung

25 August 2024

Cuisinart FP-9 Bedienungsanleitung

25 August 2024

Cuisinart CBT700E Bedienungsanleitung

21 August 2024

Cuisinart DFP-14CPY Bedienungsanleitung

20 August 2024

Cuisinart Handy Prep DFP-3 Bedienungsanleitung

20 August 2024

Cuisinart DLC-2 Bedienungsanleitung

20 August 2024

Cuisinart 14-Cup Food Processor DFP-14N Bedienungsanleitung

17 August 2024

Cuisinart DLC-5 Bedienungsanleitung

16 August 2024

Bedienungsanleitung Küchenmaschine

Neueste Bedienungsanleitung für -Kategorien-

BEKO GKPN46821X Bedienungsanleitung

4 Dezember 2024

KitchenAid Artisan Mixer Bedienungsanleitung

16 Oktober 2024

Kenwood KMM063 Bedienungsanleitung

9 Oktober 2024

Bosch MUM4405UC Bedienungsanleitung

8 Oktober 2024

Swan SP33010BLN Bedienungsanleitung

8 Oktober 2024

Moulinex QA250A40 Bedienungsanleitung

5 Oktober 2024

Laica PM2000 Bedienungsanleitung

5 Oktober 2024

Kenwood MultiPro Classic FDM780 Bedienungsanleitung

4 Oktober 2024

Camry CR 4211 Bedienungsanleitung

4 Oktober 2024

Comfee MJ-LZ30W223 Bedienungsanleitung

3 Oktober 2024