Cuisinart DLC-10C - Manual (Page 9)

C O N T E N T S
IMPORTANT SAFEGUARDS
THE PARTS
PRACTICING WITH FOOD
REMOVING PROCESSED FOOD
TYPICAL BREAD DOUGH
TYPICAL SWEET DOUGH
MACHINE CAPACITY
USING THE RIGHT BLADE
MEASURING THE FLOUR
PROOFING THE YEAST
PROCESSING DRY INGREDIENTS
ADDING LIQUIDS
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KNEADING BREAD DOUGH
KNEADING SWEET DOUGH
RISING
SHAPING. FINISHING AND BAKING
MAKING CONSECUTIVE BATCHES
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CW)PPING,PUlâN6&MIXING WITH MEDU.BUDE 6
TO CHOP RAW FRUITS AND VEGETABLES 6
TO PURÉE FRUIT ANO COOKED VEGETABLES 6
TO CHOP HARD FOOD LIKE GARLIC 7
TO CHOP PARSLEY. OTHER FRESH HERBS 7
TO CHOP PEEL FROM CITRUS FRUIT 7
TO CHOP STICKY FRUIT LIKE DATES 7
TO CHOP MEAT. POULTRY AND FISH 8
TO PURÉE MEAT. POULTRY AND FISH 8
TO CHOP NUTS 9
TO MAKE PEANUT BUTTER 9
TO MAKE FLAVORED BUTTERS. SPREADS AND DIPS 9
TO MAKE MAYONNAISE 10
TO BEAT EGG WHITES 10
TO WHIP CREAM 10
TO MAKE CRUMBS AND CRUMB CRUSTS 11
TO MAKE PASTRY 11
TO MAKE QUICK BREADS AND CAKES 11
KNEADING YEAST DOUGH WITH DOUGH BLADE 12
PROBLEMS «SOLUTIONS FOR MAKING DOUGH 14
PREPARING FOOD FOR SUCING ANO SHREDDING 16
ROUND FRUITS AND VEGETABLES 16
WHDLE PEPPERS 16
LARGE FRUITS LIKE PINEAPPLE 16
CABBAGE AND ICEBERG LEHUCE 16
IFTHEFOODDOESNTFIT 17
PACKING FEED TUBE FOR DESIRED RESULTS 17
PRACTICING SUCING AND SHREDDING 18
REMOVING SLICED OR SHREDDED FOODS 19
SLICING AND SHREDDING TECHNIQUES 20
SMALL. ROUND FRUITS AND VEGETABLES 20
LONG FRUITS AND VEGETABLES 20
SMALL AMOUNTS OF FOOD 20
FRENCH-CUT GREEN BEANS 21
MATCHSTICKS OR JULIENNE STRIPS 21
SLICING COOKED MEAT AND POULTRY 22
SLICING FRANKFURTERS AND OTHER SAUSAGES 22
SLICING AND SHREDDING CHEESE 23
IF YOU HAVE A PROBLEM 24
CLEANING AND STORING 24
FOR YOUR SAFETY 25
SOME TECHNICAL DATA 25
RECIPES 26
WARRANTY 49