Gebruiksaanwijzing /service van het product DLC-2007NC van de fabrikant Cuisinart
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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-2007NC.
Recommended work bowl capacity for various foods FOOD CAP ACITY Chopped Fruits 7 cups (1.75 L) processed food and V egetables Chopped or Puréed 1-1/4 pounds (625 g) meat, cut in 1 inch (2.
2 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, .
3 T ABLE OF CONTENTS Recommended Capacities . . . . . . . . . . 1 Unpacking Instructions . . . . . . . . . . . . . 2 Important Safeguards . . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes . . . .
4 Carefully r ead all instructions before using this appliance. IMPOR T ANT SAFEGUARDS Always follow these safety precautions when using this appliance.
5 INTRODUCTION Congratulations on your purchase of the Cuisinart ® Prep 7 ® Food Pr ocessor . This product is the ultimate food preparation tool, and it comes from the originator of the Canadian food processor , Cuisinart.
THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 7-cup (1.75 L) 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 centre. 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 car efully 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 (5 cm) 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 (62 ml) pasteurized liquid eggs, 2 tablespoons (30 ml) wine vinegar or lemon juice, 1 teaspoon (5 ml) dry mus- tard, 1/2 teaspoon (2 ml) 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 ingr edients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.
firm pressur e 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. 2. Slide the pusher into place, and apply pressur e to the pusher while pressing down the PULSE button.
13 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. T o make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible.
Therefor e, only attempt to slice or shred mozzar ella when well chilled, and Parmesan when at room temperatur e. TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE The Prep 7 ™ Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand.
15 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 the machine.
If dough feels very sticky , reinsert blade and immedi- ately add 2 tablespoons (25 ml) 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 .
17 PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS Motor slows down: • Amount of dough may exceed maximum capacity . Remove half, and process in 2 batches. • Don’t pr ocess too long after all ingredients ar e incorporated. Rich doughs will give you good results after only 30 seconds of kneading.
and hold it there as you run water through the stem. IMPORT ANT : Never stor e 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 Premier ™ Series Food Processor should be handled with care.
19 W e suggest you complete and return the enclosed warranty registration car d promptly to facilitate verification of original purchase date. However , return of the warranty registration car d is not a condition of this warranty .
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 (500 ml) /32 tablespoons (480 ml) 1/4 cup (50 ml) Italian parsley leaves, washed and dried 2 strips lemon zest, 2 x 1/2 inches (5 x 1.
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; pr ocess 10 seconds to chop.
23 Soups 1 small carr ot, 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 (25 ml) unsalted butt.
24 Gazpacho Always served well chilled, this refr eshing summer favourite has its origins in the Andalusian region of Spain. Makes four 8-ounce (227 g) servings 1 garlic clove, peeled 1 small jalapeño pepper , seeded, cut into 1-inch (2.5 cm) pieces 1/4 cup (50 ml) fresh cilantr o 4 small scallions, trimmed, cut into 1-inch (2.
Classic Cuisinart White Bread Fresh homemade br ead is simple to make with your Cuisinart Food Processor . Makes 16 servings (2 loaves, 1 pound [454 g] each) 1 package active dry yeast 2 teaspoons (10.
26 Pecan Sticky Buns Cuisinart Pecan Sticky Buns are so good that it is har d to eat just one! Makes nine servings Sweet Dough: 1 package active dry yeast 1/4 cup (50 ml) warm water (105 - 115˚F [41-46˚C]) 2-1/2 cups (625 ml) unbleached all-purpose flour 1/4 cup (50 ml) unsalted butter , in 1-inch (2.
Sesame Dinner Rolls Fresh, warm r olls make any dinner extra special. Makes 16 rolls 1/2 cup (125 ml) + 2 tablespoons (25 ml) evaporated fat free milk 1 package active dry yeast 1-1/2 tablespoons (25 ml) sugar 1 lar ge egg, beaten 2-3/4 cups (675 ml) unbleached all-purpose flour 6 tablespoons (90 ml) unsalted butter , in 1-inch (2.
28 In a 2-cup (500 ml) 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 r ecommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a pr ocedure 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 gr een salad. Makes about 3/4 cup (175 ml) 1 clove garlic, peeled 2 tablespoons (25 ml) Dijon-style mustard 1/4 cup (50 ml) wine vin.
1/2 cup (125 ml) walnut halves 1/2 cup (125 ml) sugar 5 strips orange zest 2 cups (500 ml) fr esh or fr ozen cranberries (do not thaw if using frozen berries) 1/2 large navel orange, peeled, cut into quarters Nutritional analysis per 2 tablespoons (25 ml): 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 flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir -fry .
34 reserve. Add the r emaining sesame oil to the pan. When hot, add the garlic and ginger , stir -fry 10 seconds. Add the sliced broccoli stems and carr ots. Stir -fry for 45 seconds. Add the broc- coli flowerets and sliced r ed bell pepper; stir -fry for another 30 seconds.
Nutritional analysis per serving: Calories 302 (16% from fat) • carb. 20g • pr o. 43g • fat 5g sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g Insert the 4 mm slicing disc; use medium pressur e to slice the peppers, then remove and reserve.
Pesto, Cheese & Fresh T omato Pizza Homemade pesto and fresh, ripe tomatoes make this a gr eat summertime pizza. Makes one 14-inch (35 cm) pizza or two 9-inch (22.5 cm) pizzas, to serve 4 Pizza Dough, p. 27 1/2 pound (227 g) firm but ripe plum tomatoes 1/2 ounce (14 g) Reggiano Parmesan, cut in 1/2-inch (1.
Insert 4 mm slicing disc in food processor . Place beans horizontally in large feed tube and process using light pr essure. Remove and r eserve. Insert metal blade. Process shallot until finely chopped, about 5 seconds. W arm oil in a 3-1/2-quart (3.3 L) sauté pan over medium heat.
Nutritional analysis per serving: Calories 269 (18% from fat) • carb. 64g • pr o. 5g • fat 4g sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g 38 Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup [2 L]) with cooking spray .
Creamy T arragon Vidalias Serve alongside a roasted tenderloin of beef. Makes 3 cups (750 ml) 3/4 cup (175 ml) water 1/3 cup (75 ml) sugar 1/3 cup (75 ml) rice wine vinegar 1-1/2 pounds (680 g) Vidali.
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 befor e serving to allow flavours to develop.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 24 cookies 4 ounces (113 g) milk chocolate, chilled, broken into 1-inch (2.5 cm) pieces 4 ounces (113 g) white chocolate, chilled, broken into 1-inch (2.
42 Preheat oven to 375˚ F (191˚ C). 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 ar e fine crumbs; add the sugar and the butter through the feed tube and pr ocess until the butter can no longer be seen. Press into the bottom of the pr epared pan. Put in the fr eezer until r eady to fill.
44 3/4 pounds (340 g) carrots peeled 1-1/2 cups (375 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1/4 teaspoon (1 ml) baking soda 1/8 teaspoon (0.
Nutritional analysis per serving (single crust-double for 2 crusts): Calories 143 (62% from fat) • carb. 12g • pr o. 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 (25 cm) deep dish pie - 12 servings Pastry for a 2-crust pie, p.
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