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For your safety and continued enjoyment of this product, always read the instruction book carefully before using. INSTRUCTION AND RECIPE BOOKLET Premier Series 7-Cup Food Processor DLC-2007N 03CU13535.
Recommended work bowl capacity for various foods FOOD CAP ACITY Chopped Fruits 7 cups processed food and V egetables Chopped or Puréed 1-1/4 pounds meat, cut in 1 inch or smaller cubes, chilled Meat,.
IMPOR T ANT UNP ACKING INSTRUCTIONS This package contains a Cuisinart ® Premier Series 7-Cup Food Processor , and the standard parts for it: Work bowl, work bowl cover , large and small push- ers, do.
3 T ABLE OF CONTENTS Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions . . . . . . . . . . . . . 2 Important Safeguards . . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes . . . .
4 Carefully read all instructions before using this appliance. IMPOR T ANT SAFEGUARDS Always follow these safety precautions when using this appliance.
INTRODUCTION Congratulations on your purchase of a Cuisinart ® Premier Series 7-Cup Food Processor . This product is the ultimate food preparation tool, and it comes from the originator of the American food processor , Cuisinart.
THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 7-cup work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Dough blade. 6. Sharp metal chop- ping/mixing blade.
5. Place work bowl cover onto work bowl, with the handle area just to the left of center . T urn 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.
Grab the blade hub, and remove the metal blade before tilting the bowl, using a spatula to scrape off any food. Then carefully lift the blade out of the work bowl. 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.
9 Cut the peel into lengths of 2 inches (5cm) or less and process with 1/2 cup (125 ml) of granulated sugar 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.
10 For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place 1/4 cup pas- teurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and a pinch of ground white pepper in the work bowl.
11 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.
apples, celery , citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams. PRACTICING SLICING AND SHREDDING 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube.
13 With the optional Square Julienne Disc, you can make square julienne strips in one operation. SLICING MEA T AND POUL TRY Cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube.
well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt to slice or shred mozzarella when well chilled, and Parmesan when at room temperature.
15 them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner .) Adding liquids All liquid should be added through the small feed tube while the machine is run- ning. Add liquid in a slow , steady stream, only as fast as dry ingredients absorb it.
Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky , reinsert blade and immedi- ately add 2 tablespoons (30 ml) flour through small feed tube while machine is running.
17 after all ingredients are incorporated. Rich doughs will give you good results after only 30 seconds of kneading. Blade doesn’t incorporate ingredients: Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl.
FOR YOUR SAFETY Like all powerful electrical appliances, a Premier Series Food Processor should be handled with care. Follow these guide- lines to protect yourself and your family from misuse that could cause injury . Handle and store metal blades and discs carefully .
19 benefits. In the event that you do not have proof of pur- chase date, the purchase date for purposes of this warranty will be the date of manufacture. If your Cuisinart ® Premier Series 7-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary , replace it, without charge to you.
Recipe T able of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hummus Serve this popular Middle Eastern sauce with the traditional pita wedges or as a dip for fresh vegetable crudités. Makes 2 cups /32 tablespoons 1/4 cup Italian parsley leaves, washed and dried.
22 Insert the metal blade. Use the pulse to chop the parsley , 10 to 15 times. Remove and reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop.
23 Soups 1 small carrot, peeled, cut to fit feed tube vertically 1 small celery rib, peeled, cut to fit feed tube vertically 1 small onion, peeled, cut in half 1-1/2 tablespoons unsalted butter 1 smal.
24 Gazpacho Always served well chilled, this refreshing summer favorite has its origins in the Andalusian region of Spain. Makes four 8-ounce servings 1 garlic clove, peeled 1 small jalapeño pepper ,.
Classic White Bread Fresh homemade bread is simple to make with your Cuisinart ® Food Processor . Makes 16 servings (2 loaves, 1 pound each) 1 package active dry yeast 2 teaspoons sugar 1/3 cup warm .
26 Pecan Sticky Buns Pecan Sticky Buns are so good that it is hard to eat just one! Makes nine servings Sweet Dough: 1 package active dry yeast 1/4 cup warm water (105° - 1 15°F) 2-1/2 cups unbleach.
Sesame Dinner Rolls Fresh, warm rolls make any dinner extra special. Makes 16 rolls 1/2 cup + 2 tablespoons evaporated fat free milk 1 package active dry yeast 1-1/2 tablespoons sugar 1 large egg, bea.
28 In a 2-cup liquid measure, dissolve yeast and sugar in warm water . Let stand until foamy , about 3 to 5 minutes. Insert metal blade in work bowl and add flour , olive oil and salt. Add cold water to yeast mixture. With machine running, pour liquid through small feed tube as fast as flour absorbs it.
Basic Mayonnaise (The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them.
30 Basic Vinaigr ette This basic vinaigrette is perfect for a crisp green salad. Makes about 3/4 cup 1 clove garlic, peeled 2 tablespoons Dijon-style mustard 1/4 cup wine vinegar 1/2 teaspoon kosher s.
1/2 cup walnut halves 1/2 cup sugar 5 strips orange zest 2 cups fresh or frozen cranberries (do not thaw if using frozen berries) 1/2 large navel orange, peeled, cut into quarters Nutritional analysis per 2 tablespoons: Calories 52 (29% from fat) • carb.
32 Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the sauce to the pan. Simmer , uncovered, over low heat, for 30 – 40 minutes to reduce, stirring now and then.
East-W est Chicken and V egetable Stir -Fry with Pasta Asian flavors blend with Italian Reggiano Parmesan and pasta in this colorful and delicious stir-fry .
34 reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc- coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds.
Nutritional analysis per serving: Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and reserve.
Pesto, Cheese & Fresh T omato Pizza Homemade pesto and fresh, ripe tomatoes make this a great summertime pizza. Makes one 14-inch pizza or two 9-inch pizzas, to serve 4 Pizza Dough, p.
Insert 4 mm slicing disc in food processor . Place beans horizontally in large feed tube and process using light pressure. Remove and reserve. Insert metal blade. Process shallot until finely chopped, about 5 seconds. W arm oil in a 3-1/2-quart sauté pan over medium heat.
Nutritional analysis per serving: Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g 38 Preheat the oven to 350˚ F . Spray an 8 x 8 x 2-inch pan (8 cup) with cooking spray . Set aside.
Creamy T arragon V idalias Serve alongside a roasted tenderloin of beef. Makes 3 cups 3/4 cup water 1/3 cup sugar 1/3 cup rice wine vinegar 1-1/2 pounds Vidalia onions, or any other sweet onion such as W allaW alla, Oso, Rio, Maui, or T exas 1015, peeled and cut in half vertically 1/2 cup drained nonfat plain yogurt * 1/4 cup mayonnaise, p.
Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and refrigerate at least 30 minutes before serving to allow flavors to develop.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 24 cookies 4 ounces milk chocolate, chilled, broken into 1-inch pieces 4 ounces white chocolate, chilled, broken into 1-inch pieces 1 cup plus 2 .
42 Preheat oven to 375˚ F . Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve. Add flour , pecans, soda and salt; process to combine, about 5 seconds. Remove and reserve. Process egg and sugars for 1 minute.
Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugar and the butter through the feed tube and process until the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the freezer until ready to fill.
44 3/4 pound carrots peeled 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon ginger 1/4 teaspoon freshly grated nutmeg .
Nutritional analysis per serving (single crust-double for 2 crusts): Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g Insert the metal blade. Process the flour , salt and baking powder to sift, 10 seconds.
46 Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. Y ou may also choose to use all pears or all apples. Makes a 10-inch deep dish pie - 12 servings Pastry for a 2-crust pie, p.
© 2003 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor , NJ 08520 Printed in China 03CU13535 Lexan® is a registered trademark of General Electric Company Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever .
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