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Manuale per l’uso Cuisinart DLC-2009CHB

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  • Cuisinart DLC-2009CHB - page 1

    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 ...

  • Cuisinart DLC-2009CHB - page 2

    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, poultry ,  sh or seafood Bread dough 4 cups  our (32 ounces), yielding two 1-pound loaves Pizza dough 3 cups  our (26 ounces), yielding three ...

  • Cuisinart DLC-2009CHB - page 3

    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. ...

  • Cuisinart DLC-2009CHB - page 4

    CONTENTS Recommended W ork Bowl Capacities . . . 2 Unpacking Instructions . . . . . . . . . . . . . . 3 Important Safeguards. . . . . . . . . . . . . . . . 5 Introduction . . . . . . . . . . . . . . . . . . . . . . . 6 Machine Includes . . . . . . . . . . . . . . . . . . . 7 Assembly Instructions . . . . . . . . . . . . . . . 7 Machine Functions . ...

  • Cuisinart DLC-2009CHB - page 5

    5 Carefully read all instructions befor e using this appliance. IMPOR T ANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them car efully . 3. Always unplug from outlet when not in use, before putting on or taking of f parts, before r emoving food and ...

  • Cuisinart DLC-2009CHB - page 6

    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 Cuisinart ® Premier Series 9-Cup Food Processor has all the elements of quality that Cuisinart is known for , incl ...

  • Cuisinart DLC-2009CHB - page 7

    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. Sharp metal chopping/mixing blade 7. Serrated slicing disc 8. Shredding disc 9. Detachable st ...

  • Cuisinart DLC-2009CHB - page 8

    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. 6. Align pusher with the feed tube opening on the work bowl cover and slide t ...

  • Cuisinart DLC-2009CHB - page 9

    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. Then carefully lift the blade out of the work bowl. Or insert your  n ...

  • Cuisinart DLC-2009CHB - page 10

    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. This may take 2 minutes or longer . For ...

  • Cuisinart DLC-2009CHB - page 11

    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. With the machine running, add ½ cup of vegetable oil to the small pusher and allow to ...

  • Cuisinart DLC-2009CHB - page 12

    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.) T o ...

  • Cuisinart DLC-2009CHB - page 13

    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. 3. Y ou can load the feed tube repeatedly w ...

  • Cuisinart DLC-2009CHB - page 14

    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. This technique works better with square or ...

  • Cuisinart DLC-2009CHB - page 15

    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. NEVER TR Y TO PROCESS DOUGH THA T IS TOO STIFF TO KNEAD COMFORT ABL Y BY HAND. There ar e ...

  • Cuisinart DLC-2009CHB - page 16

    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 . It is important to add enough liquid to make the dough soft enough t ...

  • Cuisinart DLC-2009CHB - page 17

    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. W ait 10 seconds ...

  • Cuisinart DLC-2009CHB - page 18

    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. Machine may be overloaded. Remove half of dough and process in 2 batches. If mo ...

  • Cuisinart DLC-2009CHB - page 19

    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 . Their cutting edges are very sharp. Always place discs on  at stable surface ...

  • Cuisinart DLC-2009CHB - page 20

    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. T o obtain warranty service, simply call our toll-free number 1-800- 726-0190 for additional information from our Customer Service Representatives, or send the defective product ...

  • Cuisinart DLC-2009CHB - page 21

    Recipes Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Sauces and Dr essings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Br eads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...

  • Cuisinart DLC-2009CHB - page 22

    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 pepper , seeded, cut into 1-inch pieces 3 medium vine-ripened tomatoes, cut into 1-inch pieces 1 teaspoon fresh lime juice ½ cup fresh or fr ozen corn k ...

  • Cuisinart DLC-2009CHB - page 23

    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 oil 1 cup lowfat sour cream 1 medium scallion, trimmed, cut into 1-inch pieces 1 large roasted r ed pepper (from a jar) ¼ teaspoon kosher salt ¼ tea ...

  • Cuisinart DLC-2009CHB - page 24

    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 pieces ½ ounce Romano 2 tablespoons lightly toasted pine nuts or walnuts 1 can (15 ounces) artichokes, well drained, gently squeezed in paper toweling to ...

  • Cuisinart DLC-2009CHB - page 25

    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 sun-dried tomato halves, reconstituted in ½ cup boiling water until softened, squeezed dry 1 shallot (1 ounce) ¼ pound Italian turkey sausage, roas ...

  • Cuisinart DLC-2009CHB - page 26

    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. Makes 2½ cups ¼ cup fresh fl at parsley leaves 2 strips lemon zest, ½ x 2 inches, bitter w ...

  • Cuisinart DLC-2009CHB - page 27

    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, cut into 1-inch pieces 3 small scallions, trimmed, cut into 1-inch pieces 1 small green bell pepper , about 6 ounces, cored, seeded, cut into 1-inch pie ...

  • Cuisinart DLC-2009CHB - page 28

    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 oil 2 pounds butternut squash ½ teaspoon kosher salt ¼ teaspoon freshly gr ound pepper ½ cup dry white wine 3 cups low sodium chicken broth ¼ tea ...

  • Cuisinart DLC-2009CHB - page 29

    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 vertically 2 red onions (1 pound total), cut in half vertically 2 leeks, about 1 inch in diameter , trimmed and well cleaned*, cut into 2-inch length ...

  • Cuisinart DLC-2009CHB - page 30

    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. T rim the roots from the leeks, and then t ...

  • Cuisinart DLC-2009CHB - page 31

    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. The results ar e de - nitely worth the effort. Pr oper refrigeration and storage is n ...

  • Cuisinart DLC-2009CHB - page 32

    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. Makes 1½ cups / 24 tablespoons 1½ ounces shallots or green onions, trimmed and cut into 1-inch pieces 2 ounces drained sweet gherkin pickles 3 tablespoons fresh fl at parsley leaves 1½ tablesp ...

  • Cuisinart DLC-2009CHB - page 33

    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. Nutritional information per tablespoon: Calories 78 (87% fr ...

  • Cuisinart DLC-2009CHB - page 34

    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 ounces), cut into 1-inch pieces 4 garlic cloves ¾ teaspoon dried oregano 1 teaspoon extra virgin olive oil 1 can (28 ounces) plum tomatoes, with juic ...

  • Cuisinart DLC-2009CHB - page 35

    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. Roast peppers in the oven for about 1 hour , tur ning the pe ...

  • Cuisinart DLC-2009CHB - page 36

    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. 7g • pro. 1g • fat 5g • sat. fat 2g • chol. 1mg • sod. 6mg • calc. 15mg • fi ...

  • Cuisinart DLC-2009CHB - page 37

    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. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the ...

  • Cuisinart DLC-2009CHB - page 38

    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. Insert shredding disc. Place carr ots in lar ge feed tube horizontally and shred. T ransfer to ...

  • Cuisinart DLC-2009CHB - page 39

    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 ounce each 3 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons honey 2 teaspoons Dijon-style mustard ½ teaspoon freshly gr ...

  • Cuisinart DLC-2009CHB - page 40

    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. Scrape the work bowl. Retur n the shallot and pe ...

  • Cuisinart DLC-2009CHB - page 41

    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 cup warm water (105-115°F) 3¼ cups unbleached, all-purpose fl our 1½ teaspoons table salt ½ cup cold water 1 ⁄ ³ cup unsalted butter , melted 1 ...

  • Cuisinart DLC-2009CHB - page 42

    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 (105-115°F) 2½ cups unbleached, all-purpose fl our ¼ cup unsalted butter , in 1-inch pieces ½ teaspoon table salt 1 ⁄ ³ cup nonfat milk 1 large egg ...

  • Cuisinart DLC-2009CHB - page 43

    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. 49g • pro. 5g • fat 1 ...

  • Cuisinart DLC-2009CHB - page 44

    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 .) 3 ounces extra-sharp Cheddar 3 cups unbleached, all-purpose fl our 2 tablespoons unsalted butter , in 1-inch pieces 1 teaspoon ...

  • Cuisinart DLC-2009CHB - page 45

    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 (also used in fi lling) 1 ⁄ ³ cup plus 1 tablespoon nonfat milk 1 large egg Filling: 1 1 ⁄ ³ tablespoons granulated sugar ¼ teaspoon ground ci ...

  • Cuisinart DLC-2009CHB - page 46

    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 (105-115°F) 4 cups unbleached, all-purpose fl our 3 tablespoons unsalted butter , in 1-inch pieces 1½ teaspoons table salt 1 cup cold water vegetable o ...

  • Cuisinart DLC-2009CHB - page 47

    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. Add cold water to yeast mixt ...

  • Cuisinart DLC-2009CHB - page 48

    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. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 202mg ...

  • Cuisinart DLC-2009CHB - page 49

    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 walnut halves, shelled ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon table salt 1 ripe banana (about 5½ ounces), peeled, cut into 1-inch p ...

  • Cuisinart DLC-2009CHB - page 50

    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. Preheat oven to 37 ...

  • Cuisinart DLC-2009CHB - page 51

    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. Combine  our , baking powder and salt in a small bowl; reserve. Proc ...

  • Cuisinart DLC-2009CHB - page 52

    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. Scrape bowl and process an additional 20 seconds. Add butter ...

  • Cuisinart DLC-2009CHB - page 53

    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. Insert metal blade and process pears, egg, almond paste and butter until combined, a ...

  • Cuisinart DLC-2009CHB - page 54

    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 tube horizontally 3 large shallots, cut into 1-inch pieces 1½ tablespoons olive oil 6 tablespoons water 2¼ teaspoons balsamic vinegar ¼ teaspoon wh ...

  • Cuisinart DLC-2009CHB - page 55

    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. 2g • pro. 1g • fat 3g • sat. fat 2 ...

  • Cuisinart DLC-2009CHB - page 56

    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. T op evenly with the buttered crumb and cheese mixtur e. Loosely cover with the foil and place ...

  • Cuisinart DLC-2009CHB - page 57

    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 4-inch lengths ¼ fresh pineapple peeled and cor ed, cut to fi t the feed tube zest of 2 limes, bitter white pith removed 1 garlic clove ¼ cup fres ...

  • Cuisinart DLC-2009CHB - page 58

    58 Nutritional information per serving: Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g • chol. 137mg • sod. 1249mg • calc. 59mg • fi ber 2g Gr eek Burgers with Feta and Olive T apenade Makes 4 bur gers 1 small garlic clove 1 tablespoon fresh parsley , well packed 1½ tablespoons capers, drained, rinsed a ...

  • Cuisinart DLC-2009CHB - page 59

    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. Makes 8 servings 24 dried pitted plums or prunes ¾ cup Applejack or brandy , divided 2 ounces shallots 2 garlic cloves 1½ tablespoons herbes de Provence 2 teaspoons kosher salt 1 teaspoon freshly ...

  • Cuisinart DLC-2009CHB - page 60

    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. Place the pork roast on top. Roast at 400ºF for 15 minutes, then lower heat to 375ºF . Continue to roast for another 45 to 60 minutes, until the internal temperature of the roast measur es 15 ...

  • Cuisinart DLC-2009CHB - page 61

    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 pizza dough, page 47 ½ pound fi rm but ripe plum tomatoes ½ ounce Reggiano Parmesan, cut into ½-inch cubes 2 ounces fresh mozzar ella, well chilled 1 ...

  • Cuisinart DLC-2009CHB - page 62

    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. Makes about 70 cookies 1¼ cups unbleached, all-purpose fl our ¾ cup (4 ounces) lightly toasted hazelnuts ¼ teaspoon table salt 12 ounces unsalted butter , at room temperature ¾ cup powde ...

  • Cuisinart DLC-2009CHB - page 63

    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. Remove and r eserve. Use the pulse to chop the crystallized ginger , ...

  • Cuisinart DLC-2009CHB - page 64

    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. Do not overprocess. Spr ead in prepar ed pan. Bake until top ...

  • Cuisinart DLC-2009CHB - page 65

    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 ripe but still fi rm peaches, peeled, halved and pitted* 4 to 6 tablespoons granulated sugar , depending on sweetness of the fruit 2 tablespoons instant ...

  • Cuisinart DLC-2009CHB - page 66

    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 Granny Smith or Golden Delicious Apples, peeled, cored and halved juice of ½ lemon 1 cup unbleached, all-purpose fl our ¹⁄ ³ cup slivered almon ...

  • Cuisinart DLC-2009CHB - page 67

    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. Nutritional information per serving ...

  • Cuisinart DLC-2009CHB - page 68

    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. Melt 3 ounces in a double boiler set over barely simmering water . Prepar e the chees ...

  • Cuisinart DLC-2009CHB - page 69

    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. 22g ? ...

  • Cuisinart DLC-2009CHB - page 70

    70 Notes ...

  • Cuisinart DLC-2009CHB - page 71

    71 ...

  • Cuisinart DLC-2009CHB - page 72

    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 ® . www .cuisinart.com Coffeemakers Stand Mixers Food Processors Griddler Cookware Brick Ovens ©2007 Cuisinart Cuisinart® is a register ed tr ...

  • Cuisinart DLC-2009CHB - page 73

    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 otal Pages:72pp SIZE:140 mm(W) X 216 mm(H) Bar Code: Die cut: Coordinator: Alice Chong Tel: 2669 6173 Fax: 2677 6556 C Y M ...

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Manuali per l’uso simili

Manuale completo del dispositivo Cuisinart DLC-2009CHB, come deve essere?
Il manuale per l’uso, denominato anche istruzioni per l’uso, o semplicemente il manuale è un documento tecnico progettato per aiutare ad utilizzare Cuisinart DLC-2009CHB dagli utenti. I manuali sono di solito scritti da uno scrittore tecnico, ma in un linguaggio accessibile a tutti gli utenti Cuisinart DLC-2009CHB.

Il manuale per l’uso completo Cuisinart, dovrebbe includere vari elementi di base. Alcuni di loro sono meno importanti, come ad esempio: copertina / pagina del titolo o pagina di autore. Tuttavia, la parte rimanente, dovrebbe fornire informazioni importanti dal punto di vista dell'utente.

1. Introduzione e la guida su come utilizzare il manuale Cuisinart DLC-2009CHB - All'inizio di ogni manuale, dovremmo trovare indizi su come utilizzare il documento. Dovrebbe contenere informazioni sulla posizione dell’indice Cuisinart DLC-2009CHB, FAQ o i problemi più comuni : i punti che sono più spesso cercati dagli utenti di ogni manuale
2. Indice - elenco di tutti i suggerimenti per Cuisinart DLC-2009CHB che possono essere trovati nel documento corrente
3. Suggerimenti su come utilizzare le funzioni di base del dispositivo Cuisinart DLC-2009CHB - che ci dovrebbe aiutare nei primi passi durante l'uso Cuisinart DLC-2009CHB
4. Troubleshooting - sequenza sistematica delle attività che vi aiuterà a diagnosticare e, successivamente, risolvere i problemi più importanti del Cuisinart DLC-2009CHB
5. FAQ - domande più frequenti
6. Dettagli di contatto Informazioni su dove cercare il contatto con il fabbricante / servizio Cuisinart DLC-2009CHB in un dato paese, se il problema non può essere risolto da noi stessi.

Hai una domanda su Cuisinart DLC-2009CHB?

Utilizza il modulo sottostante

Se non hai risolto il problema con Cuisinart DLC-2009CHB con l'aiuto del manuale che hai trovato, fai una domanda utilizzando il modulo sottostante. Se un utente ha avuto un problema simile con Cuisinart DLC-2009CHB è probabile che voglia condividere il modo di risolverlo.

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