Manuel d'utilisation / d'entretien du produit DLC-2011C du fabricant Cuisinart
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Prep 11 Plus ™ Food Processor Instruction Booklet DLC-2011C Series For your safety and continued enjoyment of this product, always read the instruction book before using.
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped and Puréed 2 cups (500ml) Fruits and Vegetables Chopped or Puréed 1-3/4 pounds (790g) Meat, Poultry , Fish or Seafood Bread Dough 2-1/2 pounds (1.
IMPORT ANT UNPACKING INSTRUCTIONS This package contains a Cuisinart ® Premier ™ 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.
T ABLE OF CONTENTS Important safeguards . . . . . . . . Page 5 Introduction. . . . . . . . . . . . . . . . Page 6 Assembly instructions . . . . . . . Page 7 Machine functions. . . . . . . . . . . Page 8 Operating instructions . . . . . . . Page 8 Practicing with food.
5 Carefully read all instructions before using this appliance. IMPOR T ANT SAFEGUARDS Always follow these safety precautions when using this appliance.
6 INTRODUCTION Congratulations on your purchase of the Cuisinart ® Prep 11 Plus ™ 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. 1 1-cup (2.7L) work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Unique metal dough blade, designed specifically for our dough speed control.
8 4. With the stem facing down, place the assembly over the center hub. It should fit snugly and rest 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. Turn counterclockwise to lock onto work bowl.
9 Never try to remove the pusher, lid and work bowl together; as a safety feature, the pusher assembly must be removed before the lid and work bowl can be unlocked. They can then both be unlocked at the same time. Remove the bowl from the base of the machine before removing the blade.
10 u s i n g t h e “ P u l s e” b u t t o n u n t i l c h o p p e d a s f i n e as d e s i r e d . T h e m o r e h e r b s y ou c h o p a t a t i m e , t h e f i n e r c h o p y o u c a n o b t a i n .
1 1 p a s t e u r i z e d l i qu i d e g g s , s a l t, v i n e g a r o r l e m o n j u i c e , d r y m u s t a r d , a n d t w o t a b l e - s p o o n s ( 3 0 m l ) o f t h e o i l u n t i l s m o o t h , a t l e a s t 3 0 s e c o n d s .
12 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 ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.
13 PR AC TI C I NG SL I CIN G AND S H R E D D I N G 1. In se rt a sli ci ng or sh re ddi ng disc , put the co ve r on the work bowl an d ins er t the food in th e fee d tub e. 2. Sl id e the push er in to plac e, an d appl y pr es sur e to th e pus her wh il e pre ssi ng down the “P ul se” butt on .
14 SLICI NG M EA T AN D POUL T R Y Coo ked m eat a nd po ultry : T he fo od mu st be ver y col d . I f po s si bl e , u s e a pi ec e of f oo d j us t l ar ge en ou gh to f it in the fe ed tu be .
15 Otherwise, you may damage the slicing disc or the food processor itself. TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP ® METAL DOUGH BLADE The Prep 11 Plus ™ Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand.
16 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. Wait until ingredients in bowl have mixed, then add remaining liquid slowly . Pour liquid onto dough as it passes under feed tube opening.
Dough doesn’t clean inside of work bowl: • Am ou nt of do ug h m ay e x c e e d m a x i m u m ca p a c i t y o f y o u r f o o d p r o ce s s o r .
18 Metal dough blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove half of dough and process in 2 batches.
19 Never put blades or discs on the motor shaft until the work bowl is locked in place. Always be sure that the blade or disc is down on motor shaft as far as it will go. Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl.
20 Representatives or send the defective product to Customer Service at Cuisinart Canada 156 Parkshore Drive Brampton, ON L6T 5M1 Please be sure to include your return address, daytime phone number, description of the product defect, product serial number, original date of purchase, and any other information pertinent to the product’s return.
Recipe T able of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 small onion, peeled, cut into 1-inch (2.5cm) pieces (about 1 cup [250ml] pieces) 1/3 cup (75ml) fresh cilantro 1 medium jalapeño pepper, seeded, cut into 1-inch (2.
28 1-1/2-inch (3cm) white button or cremini mushrooms 1-1/2 ounces (45g) French bread, cut in 1-inch (2.5cm) pieces 1-1/2 ounces (45g) Asiago cheese 1/3 cup (75ml) lightly toasted pine nuts or walnuts.
25 Soups 12 ounces (340g) Cremini mushrooms, stems removed and reserved 1-1/2 tablespoons (25ml) extra virgin olive oil 1 medium onion (about 6 ounces [170g]), cut in 1-inch (2.
2 cloves garlic, peeled 2 medium onions (4 ounces [110g] each), peeled, cut into 1-inch (2.5cm) pieces 3 red bell peppers (approximately 1-1/2 pounds [680g] total), seeded, trimmed and cut into 1-inch (2.
27 1 garlic clove, peeled 1 medium jalapeño pepper, seeded, cut into 1-inch (2.5cm) pieces 1/3 cup (75ml) fresh cilantro 6 small scallions, trimmed, cut into 1-inch (2.5cm) pieces 1 small green bell pepper, cored, seeded, cut into 1-inch (2.5cm) pieces 3 medium tomatoes, cored, cut into 1-inch (2.
28 Quick Breads C r a n b e r ry - Ora nge Br e a d App les m ake t his b read very moist - fo r a b reakf ast t reat, slic e and toas t. M akes 1 loa f (16 serv ings) Pre parat ion: 10 - 1 5 minutes, plus 2 hours baking and cooli ng.
29 V egetable oil cooking spray 1-1/3 cups (300ml) unbleached all-purpose flour 1/4 cup (56ml) walnut halves, shells removed 3/4 teaspoon (3ml) baking powder 3/4 teaspoon (3ml) baking soda 1/4 teaspoon (1ml) salt 1-1/2 ripe bananas (about 8 ounces [ 225g] total), peeled, cut into 1-inch (2.
Y east Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (one 2-pound [900g] loaf) Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling.
31 1 package active dry yeast 1 teaspoon (5ml) sugar 1/2 cup (125ml) warm water (105˚ - 115˚F [40˚ - 46˚C]) 4 ounces (110g) extra sharp cheddar cheese 4-1/2 cups (950ml) unbleached all-purpose flour 3 tablespoons (45ml) unsalted butter , in 1-inch (2.
32 1 package active dry yeast 1 tablespoon (15ml) sugar 1/3 cup (85ml) warm water (105° - 115°F [40° - 46°C]) 5 cups (1.1L) unbleached all-purpose flour 4 tablespoons (60ml) unsalted butter, in 1-inch (2.
33 1-1/2 teaspoons (7ml) active dry yeast 1/2 teaspoon (2ml) sugar 1 cup (250ml) warm water (105˚ - 115˚F [40˚ - 46˚C]) 2-1/3 cups (590ml) unbleached all- purpose flour 1 teaspoon (5ml) kosher salt 1-1/2 teaspoons (7ml) extra virgin olive oil In a 2-cup (500ml) liquid measure, dissolve yeast and sugar in warm water.
34 10 ounces (283g) unbleached bread flour (2-1/4 to 2-3/4 cups [550-675ml]) 5 ounces (140g) whole wheat flour (1 cup [250ml]) 1 ounce (30g) rye flour (1/4 cup [50ml]) 2 teaspoons (10ml) fine sea salt.
35 12 ounces (340g) unbleached flour 2 ounces (56g) whole wheat flour 2 cups (500ml) water (16 ounces [500g]) 1/4 teaspoon (1ml) instant yeast Simple Wheat Starter Adapted from: Charles van Over , The Best Bread Ever: Great Home Made Bread Using Y our Food Processor, Broadway Books, 1997 Makes about 5 cups (1.
36 1/2 cup (125ml) Active Simple Wheat Starter (measure after feeding and resting) 8 ounces (225g) unbleached bread flour (1-3/4 to 2-1/4 cups [425-550ml]) 2 ounces (56g) whole wheat flour (1/2 cup [1.
37 Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asi an f lavo ur s bl end wit h It ali an Regg i ano P a r mes an an d pa st a in t hi s col our fu l an d de li ci ou s s t i r - f r y .
38 1-1/4 pounds (560g) shrimp (16-20 count), peeled and deveined 2 bunches tender, fresh chives 1/3 cup (80ml) Italian parsley leaves 6 green onions, trimmed to 5 inches (12cm) , then cut in 1-inch (2.5cm) lengths 1 2-inch (5cm) piece of fresh ginger , peeled, cut in 1/2-inch (1.
Pizzas Pesto, Cheese & Fresh Tomato Pizza H om e ma de pe st o and fr es h , ri pe to m at oe s fro m the ga rd e n ma k e th i s a gr e at su mm er t im e p izz a. Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6.
40 1 recipe pizza dough (p. 33) 6 ounces (170g) fresh mozzarella, well chilled 18 fresh basil leaves, washed and dried 2/3 cup (170ml) simple tomato sauce (p.41), reduced version for pizza 1 tablespoon (15ml) extra virgin olive oil Nutritional analysis per serving: Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g sat.
41 Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) .
42 Nutritional analysis per tablespoon (15ml): Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g Creamy Chevre & Peppercorn Dressing Creamy and tangy, perfect for crisp romaine.
1 large clove garlic 1/4 cup (75ml) fresh Italian parsley leaves, washed and dried 1 tablespoon (15ml) dried basil 1 teaspoon (5ml) dried oregano 1/2 teaspoon (2ml) kosher or sea salt 1/2 teaspoon (2m.
44 Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cook- book author and food sleuth Shirley Corriher for heating the eggs to sanitize them.
3 cups (750ml) nonfat plain yogurt, drained overnight to yield 1-1/2 cups (375ml)* 2 cucumbers, 7 inches (18cm) in length, peeled, halved, seeded and cut into 1-inch (2.
46 1/2 cup (125ml) toasted unsalted peanuts 2 cloves garlic 6 slices of fresh ginger, peeled, each about the size of a quarter 4 tablespoons (60ml) natural style peanut butter 1/3 cup (75ml) + 1 table.
8 garlic cloves, peeled Olive oil 6 large baking potatoes (about 8 ounces [225g] each), washed, dried, pierced with a knife 3 ounces (85g) Parmesan cheese, cut into 1-inch (2.5cm) pieces 3 scallions, trimmed, cut into 1-inch (2.5cm) pieces 3/4 cup (185ml) evaporated skim milk 3 tablespoons (45ml) unsalted butter, cut into 1-inch (2.
V egetable oil cooking spray 2 ounces (55g) fresh white or wheat bread 1 tablespoon (15ml) unsalted butter , at room temperature 3 pounds (1.4kg) sweet potatoes, peeled, ends cut flat 1 pound (450g) y.
Desserts Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Makes about 80 cookies. Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time.
50 5 ounces (140g) milk chocolate, chilled, broken into 1-inch (2.5cm) pieces 5 ounces (140g) white chocolate, chilled, broken into 1-inch (2.5cm) pieces 1-1/3 cups (333ml) less 1 tablespoon (15ml) al.
4 lowfat honey graham cracker sheets, broken into 1-inch (2.5cm) pieces 1-1/2 tablespoons (20ml) sugar 1-1/2 tablespoons (20ml) unsalted butter 2 pounds (900g) lowfat cream cheese, at room temperature 1 cup (250ml) sugar 1-1/2 tablespoons (20ml) vanilla 4 large eggs, at room temperature Preheat the oven to 325°F (160°C).
52 V egetable oil cooking spray 1-1/4 pounds (560g) carrots, peeled 2-1/2 cups (625ml) all-purpose flour 1-1/4 teaspoons (6ml) baking powder 3/8 teaspoon (1ml) baking soda 1/4 teaspoon (1ml) salt 1-1/.
For a one-crust pie: 1-1/2 cups (375ml) all-purpose flour 1/4 teaspoon (1ml) salt 1/8 teaspoon (0.5ml) baking powder 8 tablespoons (120ml) unsalted butter, cut in 1/2-inch (1.25cm) pieces, well chilled 2 tablespoons (30ml) shortening (Crisco), cut in 1/2-inch (1.
Pastry for a 2 crust pie 3 ripe but firm pears, about 8 ounces (225g) each, peeled, cored and quartered 3 Granny Smith Apples, about 8 ounces (225g) each, peeled, cored and quartered juice of 1 lemon .
IB-3622-CAN-B 00CC18046 Lexan ® is a registered trademark of General Electric Company Fantastik ® is a registered trademark of K-2-R Produkte A.G. C O FFEE FO OD T O ASTERS HA ND BL ENDERS CO O K W .
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Cuisinart DLC-2011C c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Cuisinart DLC-2011C - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Cuisinart DLC-2011C, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Cuisinart DLC-2011C va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Cuisinart DLC-2011C, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Cuisinart DLC-2011C.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Cuisinart DLC-2011C. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Cuisinart DLC-2011C ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
