Cuisinart DLC-2014 - Page 2

Cuisinart DLC-2014

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03CU13537 DLC-2014N IB 9/18/03 12:43 PM Page 2

Table of Contents

Recommended Capacities3
Unpacking Instructions4
- Table of Contents5
Important Safeguards6
Introduction7
Assembly Instructions8
Machine Functions9
Operating Instructions9
Chopping, Puréeing & Mixing with Metal Blade10
- Chop Raw Fruits and Vegetables10
- Purée Fruits and Cooked Vegetables10
- To Dislodge Food10
- Chop Hard Food Like Garlic10
- Metal Blade10
- And Vegetables10
- Vegetables10
- Fresh Herbs11
- Chop Peel from Citrus Fruit11
- Chop Sticky Fruit Like Dates11
- Chop Meat, Poultry and Fish11
- Purée Meat, Poultry and Fish11
- Chop Nuts11
- Make Peanut Butter11
- Spreads and Dips11
- Make Flavored Butters11
- Make Mayonnaise12
- Beat Egg Whites12
- Whip Cream12
- Make Crumbs and Crumb Crusts12
- Make Pastry12
- Make Quick Breads and Cakes13
Preparing Food for Slicing and Shredding13
- Round Fruits and Vegetables13
- Whole Peppers13
- Large Fruits Like Pineapple13
- Cabbage and Iceberg Lettuce13
- Desired Results13
Practicing Slicing and Shredding13
Removing Sliced or Shredded Foods14
Slicing and Shredding Techniques14
- Small, Round Fruits and Vegetables14
- Long Fruits and Vegetables14
- Small Amounts of Food14
- French-Cut Green Beans14
- Matchsticks or Julienne Strips14
- Removing Processed Food14
Slicing Cooked Meat15
And Poultry15
- Other Sausages15
Slicing and Shredding Cheese15
Kneading Yeast Dough with Dough Blade16
- Typical Bread Dough16
- Typical Sweet Dough16
- Machine Capacity16
- Using the Right Blade16
- Measuring the Flour16
- Proofing the Yeast16
- Processing Dry Ingredients16
- Adding Liquids17
- Kneading Bread Dough17
- Kneading Sweet Dough17
- Rising17
- Shaping, Finishing and Baking17
- Making Consecutive Batches17
Problems and Solutions18
When Making Dough18
Cleaning and Storing19
For Your Safety20
Some Technical Data20
Warranty21

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