User manual CUISINART DLC-2011

[. . . ] Instruction Booklet PremierTM 11-Cup Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. Recommended work bowl capacity for various foods FOOD Chopped Fruits and Vegetables Chopped or Puréed Meat, Poultry, Fish or Seafood Bread Dough CAPACITY 11 cups processed food 1-3/4 pounds meat, cut in 1-inch or smaller cubes, chilled 5 cups all-purpose flour yielding two 1-1/4 pound loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 1-1/4 pound loaves 2-3/4 cups whole grain flours (no white flour added) for custom recipes 4-1/2 cups all-purpose flour, yielding 2-1/2 pounds pizza dough (dough to make up to four 12 ­ 14-inch pizzas) 2 ­ 4 cups nuts (10 ­ 20 ounces) 11 cups (total processed weight varies by food) 1 18. 5 ounce standard packaged cake mix, or homemade batter recipe for four 8-inch layers 2-3/4 cups 5 ­ 6 cups 8 cups cooked, yielding approximately 5-1/2 to 6 cups thick purée 8 cups fresh, yielding approximately 5 to 6 cups purée Pizza Dough Nuts for Nut Butters Sliced or Shredded Cheese, Fruit, or Vegetables Cake Batter Thin Liquids (such as custard for quiche or cheesecake batter) Thick Liquids Puréed Cooked Fruits And Vegetables Puréed Soft Fresh Fruits (berries, kiwis, peaches, etc. ) 1 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® PremierTM Series Food Processor, and the standard parts for it: PowerPrep® metal dough blade, metal chopping blade, slicing disc, shredding disc, detachable stem for discs, spatula, recipe and instruction books, and how-to video. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions: 1. Place the box on a low table or on the floor next to the kitchen counter or table where you intend to keep the food processor. [. . . ] Remove from pan and cool completely on wire rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours before slicing. Nutritional analysis per serving: Calories 237 (49% from fat) · carbo. 217mg · fiber 1g 31 Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (one 2-pound loaf) Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling 4 1 1/4 2 tablespoons sugar, divided package active dry yeast cup warm water (105° - 115°F) teaspoons salt 2/3 1/2 1 1 cup cold water cup unsalted butter, melted large egg tablespoon water 4-1/3 cups unbleached all-purpose flour Cooking spray In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse on dough speed to combine, about 2 to 3 times. Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it. Once dough forms a ball, continue processing for 45 seconds to knead dough. Place dough in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Use your hands to roll each piece into a cylinder about 1-1/2 x 18 inches. Place the cylinders side by side on a baking sheet coated with cooking spray. Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes. Preheat oven to 375°F 15 minutes before baking. Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Nutritional analysis per serving: Calories 174 (31% from fat) · carbo. [. . . ] Drizzle the maple syrup mixture evenly over the top of the fruit. Roll out the remaining dough about 1/8 inch thick and about 2 inches larger than the diameter of the top of the pie plate. Brush the edges of the bottom crust with a little water. Trim to the edge of the pie plate; crimp or flute decoratively. [. . . ]