Gebruiksaanwijzing /service van het product DLC-2009CHB van de fabrikant Cuisinart
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INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always r ead the instruction book carefully befor e using. Premier Series 9-Cup Food Processor DLC-20 09CHB.
Recommended work bowl capacity for various foods FOOD CAP ACITY Chopped fruits 8 cups processed food and vegetables Chopped or puréed 1¼ pounds meat, cut into 1-inch or smaller cubes, chilled meat, .
IMPOR T ANT UNP ACKING INSTRUCTIONS This package contains a Cuisinart ® Premier Series 9-Cup Food Processor , and the standard parts for it: W ork bowl, work bowl cover , large and small pushers, dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/ instruction book.
CONTENTS Recommended W ork Bowl Capacities . . . 2 Unpacking Instructions . . . . . . . . . . . . . . 3 Important Safeguards. . . . . . . . . . . . . . . . 5 Introduction . . . . . . . . . . . . . . . . . . . . . . . 6 Machine Includes . . . . . . . .
5 Carefully read all instructions befor e 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 9-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. 9-cup work bowl 3. Cover with Cuisinart ® Supreme Wide Mouth Feed T ube 4. Pusher assembly that slides inside the feed tube 5. Dough blade 6.
4. With the stem facing down, place the assembly over the center hub. It should t snugly and r est 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 . T urn counterclockwise to lock onto work bowl.
T o prevent the blade fr om falling from the work bowl onto your hand when empty- ing the work bowl, use one of the following methods: Be sure your hands ar e dry . Grab the blade hub, and remove the metal blade befor e tilting the bowl, using a spatula to scrape off any food.
T o chop peel from citrus fruit or to chop sticky fruit like dates or raisins For citrus, remove only the peel with a vegetable peeler , not the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches (5cm) or less and process with ½ cup (125 ml) of granulated sugar until nely chopped.
For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place ¼ cup pasteurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, ½ teaspoon kosher salt and a pinch of ground white pepper in the work bowl.
Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappear ed into the batter . Overprocessing will cause quick breads and cakes to be tough. (If your r ecipe calls for ingredients that ar e to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.
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. Release the button as soon as the food is sliced or shredded.
Cooked meat and poultry The food must be very cold. If possible, use a piece of food just lar ge enough to t 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.
TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE The Premier Series 9-Cup Food Pr oces- sor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. Y ou will get perfect results every time if you follow these directions.
or splatters, stop adding it but do not turn off the machine. W ait 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 car efully .
If 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. • Dough may be too dry . If it feels crumbly , add water , 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl.
If blade doesn’t incorporate ingr edients Butter or mar garine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. If dough blade rises in work bowl Blade may not have been pushed down as far as possible before pr ocessing started.
FOR Y OUR SAFETY Like all powerful electrical appliances, a Premier Series Food Pr ocessor should be handled with care. Follow these guidelines to protect yourself and your family fr om misuse that could cause injury . Handle and store metal blades and discs carefully .
If your Cuisinart ® Premier Series 9-Cup Food Processor should pr ove to be defective within the warranty period, we will repair it, or if we think necessary , replace it.
Recipes Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Sauces and Dr essings . . . . . . . . . . . . . . . . . .
Appetizers Fr esh T omato and Cor n Salsa T ry this salsa on grilled chicken or seafood. Makes 2 cups 1 small onion, cut into 1-inch pieces (about ½ cup) ¼ cup fresh cilantr o 1 medium jalapeño pep.
23 Roasted Garlic and Red Pepper Spr ead There is no such thing as too much garlic when it is r oasted. Makes 2 cups 1 large head of garlic (entire bulb), cloves peeled ½ teaspoon extra virgin olive .
24 Spinach, Feta and Artichoke Stuf fed Mushr ooms For a savory side dish, use this stuf ng in portobellos. Makes 20 to 24 1½-inch stuffed mushr ooms 1 ¾-inch slice French br ead, cut into 4 piec.
25 T urkey Sausage and Sun-Dried T omato Puf f Pastry Pinwheels Do-ahead prep makes these perfect for entertaining. Makes 28 pinwheels ¼ cup toasted walnuts ¾ ounce Asiago, cut into ½-inch pieces 4.
26 Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. For something a little dif ferent, make the original recipe, and then use half to make one of the variations.
27 Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Makes 4 servings, 8 ounces each 1 garlic clove 1 small jalapeño pepper , seeded, cu.
28 Butter nut Squash Soup with Leeks Makes 5 servings, eight ounces each 2 garlic cloves 1 medium or 2 small leeks, about 5 ounces, rinsed well and cut into 1-inch pieces 1 teaspoon extra virgin olive.
29 Caramelized Five Onion Soup A twist on traditional French onion soup. Makes 6 servings, eight ounces each 1 garlic clove 2 shallots (2 ounces total) 3 Spanish onions (1½ pounds total), cut in half.
30 sprinkling of the cheeses, and topped with the chopped green onion. If desir ed, the bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this, be sure to use ovenpr oof bowls. *Leeks are gr own in very sandy soil, and must be well cleaned, or the grit will ruin your soup.
31 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.
32 T artar Sauce A little lower in fat than most, this tartar sauce is good not only with sh and shell sh, but also with steamed fresh vegetables.
33 With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the avors to blend. Refrigerate to stor e, with a layer of olive oil poured over the top to pr event discoloration. Keeps 5 days in the refrigerator , or may be frozen.
34 Simple T omato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza 1 small onion (4 .
35 1 teaspoon extra virgin olive oil ¼ cup dry white wine ½ cup low-sodium chicken broth ¼ teaspoon kosher salt ¼ teaspoon freshly gr ound black pepper ¼ teaspoon fresh lemon juice Preheat oven to 400°F . Coat a baking sheet lightly with cooking spray and place red peppers on sheet.
36 running, pour the hot milk slowly and carefully down the feed tube, pr ocess until the chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10 seconds. Nutritional information per tablespoon: Calories 62 (57% from fat) • carb.
37 1 yellow bell pepper , stemmed, seeded and cut into 1½ x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy , washed and cut into 3-inch lengths (include leaves if pretty and tender) 4 ounces snow peas, trimmed Insert the metal blade.
38 Preheat oven to 350°F . Place walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly . Insert metal blade in food processor and pulse to chop nuts coarsely , about 5 to 6 times. Reserve.
39 Lemony Honey Dijon Vinaigr ette T ry this dressing on a salad with sliced grilled chicken. Makes 1½ cups 2 strips lemon peel, each 2 inches x ½ inch ¾ teaspoon kosher or sea salt 2 shallots, ½ .
40 Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained gr een peppercorns, chop 10 seconds. Remove and reserve. Pr ocess the chèvre, sour cr eam, lemon juice, white wine vinegar and water , until smooth, 30 seconds.
41 Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (1½-pound loaf) 3 tablespoons granulated sugar , divided 1 package active dry yeast ¼ c.
42 Pecan Sticky Buns Our Pecan Sticky Buns are so good it’ s hard to eat just one. Makes 9 servings Sweet Dough: 1 package active dry yeast ¼ cup granulated sugar , divided ¼ cup warm water (105-1.
43 Bake in preheated oven until tops ar e well browned, about 30 minutes. Remove fr om oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixtur e onto buns and serve warm. Nutritional information per sticky bun: Calories 553 (39% from fat) • carb.
44 Cheese Br ead This bread is excellent to serve with a hearty soup or for making sandwiches. Makes 12 servings (one 1½-pound loaf) 1 package active dry yeast 1 teaspoon granulated sugar ¼ cup warm water (105-115°F .
45 2 cups unbleached, all-purpose fl our 3 tablespoons unsalted butter , in 1-inch pieces ½ teaspoon ground nutmeg ½ teaspoon table salt 1 ⁄ ³ cup raisins 1 ⁄ ³ cup slivered almonds, divided .
46 Classic Cuisinart White Br ead Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) 1 package active dry yeast 2 teaspoons granulated sugar ¹⁄ ³ cup warm water (105.
47 3 tablespoons unsalted butter , in 1-inch pieces 1½ teaspoons table salt 1 cup cold water vegetable oil cooking spray In a 2-cup liquid measure dissolve yeast and sugar in warm water . Let sit until foamy , about 5 minutes. Insert dough blade. Process ours, butter and salt until combined, about 10 to 15 seconds.
48 Place dough on a lightly oured surface and punch down. Roll into desir ed crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray . Follow pizza recipe. Nutritional information per serving (12 ser vings): Calories 69 (6% from fat) • carb.
49 Lowfat Banana Nut Br ead Wrap and fr eeze individual slices for a healthy lunchbox snack. Makes 1 loaf (12 servings) nonstick cooking spray 1 cup unbleached, all-purpose fl our 3 tablespoons walnu.
50 ¼ teaspoon table salt 1 medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically ¹⁄ ³ cup walnut halves, shells removed 3 strips orange zest 2 ⁄ ³ cup fi rmly packed dark brown sugar ¾ cup fat-free milk 1 large egg ¼ cup vegetable oil ½ cup raisins Line 12 standard muf n cups with paper liners.
51 Preheat oven to 350°F . Lightly coat an 8-inch square baking pan with vegetable oil cooking spray . Insert metal blade in work bowl. Process pecans, chocolate chips, br own sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean.
52 Cilantr o-Lime Butter This compound butter is delicious on fresh corn on the cob. Makes ½ cup ¼ cup fresh cilantr o, washed and dried 1 strip lime zest 1 stick (½ cup) unsalted butter , softened Insert metal blade. Process cilantr o and zest until nely chopped, about 20 seconds.
53 Preheat oven to 350°F . Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray . T oast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine our , baking powder , salt and baking soda; reserve.
54 Fr ench Cut Gr een Beans with Shallots The time-consuming French cut takes just seconds with a Cuisinart food processor . Makes 6 servings 1½ pounds fresh gr een beans, trimmed, cut to fi t feed .
55 Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar . Bring to a boil and add carrots. Reduce heat to medium-low . Cover and simmer until carrots ar e tender and glazed, about 13 to 16 minutes. Nutritional information per serving: Calories 144 (17% from fat) • carb.
56 of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes. In a lar ge saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring this mixture to a boil. Car efully pour over the layered potatoes, leeks and cheeses.
57 Entr ées Chili Lime Chicken with Grilled Pineapple and Zucchini A wonderful summertime supper for the grill. Makes 4 entrée servings 2 medium zucchini, about 6 ounces each, cleaned and trimmed to.
58 Nutritional information per serving: Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g • chol. 137mg • sod. 1249mg • calc.
59 Roasted Pork Loin with Apple, Onion and Dried Plum Stuf fi ng The roast can be pr epared ahead of time, making this a gr eat dish for entertaining.
60 Preheat the oven to 400ºF . Spray a roasting pan with nonstick vegetable oil spray . Spread the remaining onion/apple mixtur e in the bottom of the pan.
61 Pizza Pesto, Cheese and Fr esh T omato Pizza Homemade pesto and fresh, ripe tomatoes fr om the garden make this a great summertime pizza. Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4 piz.
62 Desserts Hazelnut Butter Cookies Melt-in-your -mouth delicious – keep this cookie dough on hand frozen and ready to bake when unexpected guests dr op in.
63 ¼ cup unsalted butter , at room temperature 1 large egg ½ tablespoon brandy ½ tablespoon pure vanilla extract Preheat the oven to 325ºF . Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times; there should be no pieces lar ger than ½ inch.
64 unit running, pour melted butter through the small feed tube and pr ocess until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until uffy and light, about 10 to 15 seconds. Add our and toffee bits; pulse until just combined, about 5 to 6 times.
65 Peach Melba Crisp When these two summertime fruits are out of season, try this crisp using apples or pears with dried cherries or cranberries. Makes 6 servings nonstick cooking spray 1½ pounds rip.
66 Apple Kuchen This apple cake is also delightful when served for breakfast, brunch or cof fee. Makes 8 servings 6 ounces dried apricots ½ cup plus 2 tablespoons water nonstick cooking spray 2 large.
67 *This will yield 1 cup of apricot purée, enough to make this r ecipe 5 times. Leftover purée can be covered and r efrigerated for 2 weeks, or frozen. Fruit pur ée may be substituted for part of the fat in many cake, brownie and cookie r ecipes. Do not remove all the fat or the product will be dry and tough.
68 Double Chocolate V ariation: Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up using the metal blade and pulse 20 to 30 times until roughly chopped and the chunks ar e not bigger than ½ inch.
69 t pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF . Line with a sheet of aluminum foil or parchment paper and ll with pie weights, dry rice or beans. Bake for 15 minutes. Nutritional information per serving (2-crust, 12 ser vings): Calories 252 (60% from fat) • carb.
70 Notes.
71.
U IB-8044 Cuisinart offers an extensive assortment of top quality pr oducts to make life in the kitchen easier than ever . T ry some of our other countertop appliances and cookware, and Savor the Good Life ® .
73 73 V ersion no: DLC2009CHB IB-8044 Material: Cover:157gsm matt art paper Inside:120gsm art paper Coating: Varnishing Color:Cover page/4C+Inside page/1C(BLACK) Cover: Inside: Date:10/18/07 (00) T ot.
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