Cuisinart DLC-2009CHB Instructions d'exploitation

Premier Series 9-Cup Food Processor INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always read the instruct

10To chop peel from citrus fruit or to chop sticky fruit like dates or raisinsFor citrus, remove only the peel with a vegetable peeler, not the white

11For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place ¼ cup pasteurized liquid eggs, 2 tablespoons wine vinegar or lemo

12Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing

13pinch, or add a pinch of  our. Let the mix-ture stand until it foams, up to 10 minutes. If it does not foam, discard and begin again with fresh yea

14TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS If the blade doesn’t incorporate ingredientsAlways start processor before adding liquid. Add liquid in sl

15uniformly soft, pliable and slightly sticky, before setting aside to rise. Allow dough tofully double in size in bowl or bag, punch it down, then le

16PRACTICING SLICING AND SHREDDING1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube.2. Slid

17feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube,

18CLEANING AND MAINTENANCEKeep your food processor ready to use on a kitchen counter. When not in use, leave it unplugged. Store the blade and discs a

19FOR YOUR SAFETYLike all powerful electrical appliances, a Premier Series Food Processor should be handled with care. Follow these guidelines to prot

2 Recommended work bowl capacity for various foodsFOOD CAPACITYChopped fruits 8 cups processed foodand vegetablesChopped or puréed 1¼ pounds meat, cu

20If your Cuisinart® Premier Series 9-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think ne

21 RecipesAppetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Soups . . . . . . . . . . . . . . . . . . . .

22 AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood.Makes 2 cups1 small onion, cut into 1-inch pieces (about ½ cup

23Roasted Garlic and Red Pepper SpreadThere is no such thing as too much garlic when it is roasted.Makes 2 cups1 large head of garlic (entire bulb),

24Spinach, Feta and Artichoke Stuffed MushroomsFor a savory side dish, use this stuf ng in portobellos.Makes 20 to 24 1½-inch stuffed mushrooms 1 ¾

25Turkey Sausage and Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining.Makes 28 pinwheels¼ cup toasted walnut

26HummusThis popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. For som

27GazpachoAlways served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.Makes 4 servings, 8 ounces each1 ga

28Butternut Squash Soup with LeeksMakes 5 servings, eight ounces each2 garlic cloves1 medium or 2 small leeks, about 5 ounces, rinsed well and cut in

29Caramelized Five Onion SoupA twist on traditional French onion soup.Makes 6 servings, eight ounces each1 garlic clove2 shallots (2 ounces total)

DiscStem (A)Bowl Cover (B)Shredding Disc (F)Spatula(D)ChoppingBlade (C)SlicingDisc (E)Work Bowl (G)Large / Small Pushers (H)HousingBase(I)3IMPORTANTUN

30Serve the soup in warmed bowls topped with a slice of the toasted French bread, a sprinkling of the cheeses, and topped with the chopped green onion

31Basic Mayonnaise(The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a pro

32Tartar SauceA little lower in fat than most, this tartar sauce is good not only with  sh and shell sh, but also with steamed fresh vegetables.Make

33With 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

34Simple Tomato SauceA simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.Makes 3 cups tomato sauce for pasta / 1¾

351 teaspoon extra virgin olive oil¼ cup dry white wine½ cup low-sodium chicken broth¼ teaspoon kosher salt¼ teaspoon freshly ground black pepper

36Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse about 15 to 20 times. If using sugar, add and process for 10 s

371 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces8 ounces Napa cabbage, washed and cut into 3-inch lengths6 ounces bok cho

38Preheat 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.

39Lemony Honey Dijon VinaigretteTry this dressing on a salad with sliced grilled chicken.Makes 1½ cups2 strips lemon peel, each 2 inches x ½ inch ¾

CONTENTS Recommended Work Bowl Capacities. . . 2 Unpacking Instructions . . . . . . . . . . . . . . 3Important Safeguards. . . . . . . . . . . . . .

40Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppe

41Challah BraidIf you have leftovers, our Challah Braid slices make the best French toast.Makes 18 servings (1½-pound loaf)3 tablespoons granulated

42Pecan Sticky BunsOur Pecan Sticky Buns are so good it’s hard to eat just one.Makes 9 servingsSweet Dough:1 package (2¼ teaspoons) active dry yeast¼

43Bake in preheated oven until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar

44Cheese BreadThis bread is excellent to serve with a hearty soup or for making sandwiches.Makes 12 servings (one 1½-pound loaf)1 package (2¼ teaspo

452 cups unbleached, all-purpose fl our3 tablespoons unsalted butter, in 1-inch pieces½ teaspoon ground nutmeg½ teaspoon table salt1⁄³ cup rais

46Classic White BreadSpoil your family with homemade bread.Makes 16 servings (2 loaves, 1 pound each)1 package (2¼ teaspoons) active dry yeast2 te

47 vegetable oil cooking sprayIn a 2-cup liquid measure dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes. Insert metal bl

48Cranberry–Orange BreadApples make this bread very moist – for a breakfast treat, slice and toast.Makes 1 loaf (14 servings) nonstick oil cooking sp

49Lowfat Banana Nut BreadWrap and freeze individual slices for a healthy lunchbox snack.Makes 1 loaf (12 servings) nonstick cooking spray1 cup unble

5 Carefully read all instructions before using this appliance.IMPORTANT SAFEGUARDSAlways follow these safety precautions when using this appliance.Get

50¼ teaspoon table salt1 medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically¹⁄³ cup walnut halves, shells removed3 strips

51Preheat 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, c

52Cilantro-Lime ButterThis compound butter is delicious on fresh corn on the cob.Makes ½ cup¼ cup fresh cilantro, washed and dried1 strip lime zes

53To make bread:Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray. Toast sliced almonds on a baking sheet un

54French Cut Green Beans with ShallotsThe time-consuming French cut takes just seconds with a Cuisinart food processor.Makes 6 servings1½ pounds fres

55Melt 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

56In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring this mixture to a boil. Carefully pour over the layered potat

57EntréesChili Lime Chicken with Grilled Pineapple and ZucchiniA wonderful summertime supper for the grill.Makes 4 entrée servings2 medium zucchini,

58Greek Burgers with Feta and Olive TapenadeMakes 4 burgers1 small garlic clove1 tablespoon fresh parsley, well packed1½ tablespoons capers, dra

59Roasted Pork Loin with Apple, Onion and Dried Plum Stuffi ngThe roast can be prepared ahead of time, making this a great dish for entertaining.Makes

6INTRODUCTIONCongratulations on your purchase of a Cuisinart® Premier Series 9-Cup Food Processor. This product is the ultimate food preparation tool,

60Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread the remaining onion/apple mixture in the bottom of the pan

61PizzaPesto, Cheese and Fresh Tomato PizzaHomemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza.Makes 1 pizza (1

62DessertsHazelnut Butter CookiesMelt-in-your-mouth delicious – keep this cookie dough on hand frozen and ready to bake when unexpected guests drop in

63¼ cup unsalted butter, at room temperature1 large egg½ tablespoon brandy½ tablespoon pure vanilla extractPreheat the oven to 325ºF.Insert th

64With unit running, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and

65Peach Melba CrispWhen these two summertime fruits are out of season, try this crisp using apples or pears with dried cherries or cranberries.Makes 6

66Apple KuchenThis apple cake is also delightful when served for breakfast, brunch or coffee.Makes 8 servings6 ounces dried apricots½ cup plus 2 t

67*This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée can be covered and refrigerated for 2 weeks, or frozen.

68Double Chocolate Variation:Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up us

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 foi

7 THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel 2. 9-cup work bowl 3. Cov

70Notes

G IB-13451©2015 Cuisinart 150 Milford RoadEast Windsor, NJ 08520Printed in China14CE006681Trademarks or service marks referred to herein are the trad

IB-13451(0.0) Book SMT0305IB-1-1Operator : HUANIRP : BBJPDF version :Hugo Code :Color Series:IB-13451210X148mm Saddle Stitched: 72 PP4C(CMYK)+1C

84. With the stem facing down, place the assembly over the center hub. It should  t snugly and rest on the bottom of the work bowl.5. Place work bow

9To 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