Cuisinart DLC-10C - Classic Original Food Processor User manual

Cuisinart
STEP-BY-STEP GETTING STARTED
Your Cuisinarf DLC-10S or DLC-10C will look like this after
you follow the easy step-by-step assembly instructions inside.
PUSHER FOR SMALL FEED TUBE
PUSHER FOR LARGE FEED TUBE
• Move up to ON position lo start motor
• Move down to OFF position to slop motor
• Press down to PULSE position and release for pulse/chopping

CHOPPING AND PUREEING
WITH THE METAL BLADE
1
Put base on counter, with nameplate
facing you.
Pick up work bowl, with handle
facing you, and place it on base
with handle at about 7 o'clock.
Turn work bowl counterclockwise
until it clicks.
SLICING AND SHREDDING
WITH THE SLICING AND
SHREDDING DISCS
1
Lock bowl in place. (See 1 and 2
above.)
Place disc, cutting side down, on
flat, stable surface and hold it down
firmly with one hand. With other
hand, line up two symbols
(oand a) on stem with similar
symbols on disc. Turn stem clock
wise until it clicks into position.

Place metal blade over shall,
matching outline O on top of
hub to shape of shaft. Lower blade
will almost touch bottom of bowl.
Put cover on work bowl, with feed
tube at about 7 o'clock.
Turn cover counterclockwise until
it fits into position.
3
Place disc over shaft, matching
outline Q on its top to shape
of shaft.
Without touching blade edge, push
disc down as far as it will go.
Put cover on bowl, feed tube
at 7 o'clock, and turn until it clicks.
Insert food in feed tube.
The pusher assembly slides over
the large feed tube. It has a large
pusher and a small pusher.
Push the small white pusher all
the way down and twist it to lock.
Push the large pusher all the way
down and push white Slide Lock
right to lock.
Twist small pusher to lock it and
push Slide Lock to left to unlock
■pusher sleeve.
Slide large pusher sleeve over feed
tube and push all the way down
until tabs click into place.

Cuisinart
Cuisina1®is a registered Irademark of Cuisinart
ISO Milford Road
East Windsor. NJ 08520
1-800-726-0190
Printed in China
CUI 9228.94

Locking
Tab
6
Hold pusher with white Slide Lock
toward you. Slide pusher over feed
tube on cover and push locking tab
down until locking tab clicks.
CAUTION: Machine must be unplugged
wnen you practice locking and unlocking
pusher. Repeated locking and unlocking
with machine plugged in is never neces
sary in normal use and will make
machine inoperable.
6
Apply even pressure to large
pusher while holding lever down
at PULSE position, and push food
through.
Plug in machine. Move control
switch up to ON position to start
motor. Move control switch down to
OFF position to stop motor. Move
control switch down to PULSE
position and release it for
pulse/chopping. If machine doesn't
start, make sure it is plugged in and
work bowl, cover and pusher
assembly are locked in position.
8
To remove cover, hold pusher
assembly with thumb away from
two locking tabs. Turn and lift.
The work bowl won't come off
until the cover is unlocked.
To remove pusher assembly, hold
it with thumb on large tab. Press
firmly on tab and lilt straight up.
Cover will stay in place, allowing
you to reload feed tube.
8
To remove disc from stem, slide
button up as far as it will go and
turn stem counterclockwise.

IMPORTANT
SAFEGUARDS
Always follow these safety
precautions when using this
appliance.
Getting Ready
1. Read all instructions.
2. Blades are sharp. Handle
them carefully.
3. Unplug from outlet when not
in use, before putting on or
taking off parts, and before
cleaning, to unplug, grasp plug
and pull from electrical outlet.
Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang over
edge of table or counter, or
touch hot surfaces.
6. Do not operate any appliance
with damaged cord or plug,
or after appliance has been
dropped or damaged in any way.
Operation
1. Do not use pusher assembly
if sleeve becomes detached
from pusher.
2. Keep hands as well as
spatulas and other utensils
away from moving blades or
discs while processing food,
to prevent possibility of severe
personal injury or damage to
food processor. A plastic
scraper may be used but must
be used only when food proces
sor motor is stopped.
3. Avoid contact with moving
parts. Never push food down by
hand when slicing or shredding.
Always use pusher.
4. Make sure motor has
been completely stopped
before removing cover.
(If machine does not stop
within 2 seconds when
you turn cover, call
1-800-726-0190 for
assistance. Do not use
machine.)
5. Never store any blade or disc
on motor shaft. No blade or disc
should be placed on the shaft
except when the bowl is proper
ly locked in place and the
processor is in use. Store
blades and discs, as you would
sharp knives, out of reach of
children.
6. Be sure cover is securely
locked
in place before operating
food processor.
7. Do not try to override cover
interlock mechanism.
Cleaning
To protect against risk of
electrical shock, do not put
base in water or other liquid.
General
1. Close supervision is neces
sary when any appliance is used
by or near children.
2. Do not operate this, or any
other motor-driven appliance,
while under the influence of
alcohol or other substances
that affect your reaction time
or perception.
3. This food processor is UL
listed for household use.
Use it only for food preparation
as described in the accompany
ing recipe and technique book.
4. The use of attachments not
recommended or sold by
Cuisinart may cause fire,
electrical shock, personal
injury or damage to your
food processor.
5. To avoid possible malfunction
of work-bowl switch, never store
processor with pusher assembly
in locked position.
6. Maximum rating of 5.1
amperes is based on attachment
that draws greatest current.
Other recommended attach
ments may draw significantly
less current.
SAVE THESE
INSTRUCTIONS
NOTICE
This appliance has a polarized
plug (one blade is wider than
the other). As a safety feature,
this plug will fit in a polarized
outlet only one way. if the plug
does not fit fully in the outlet,
reverse the plug. If it still does
not fit, contact a qualified
electrician. Do not attempt to
defeat this safety feature.

Cuisinart
PRO CLASSIC" Food Processor 7-cup Bowl

IMPORTANT
SAFEGUARDS
Always follow these safety
precautions when using this
appliance.
Getting Ready
1. Read all instructions.
2. Blades are sharp. Handle
them carefully.
3. Unplug from outlet when not
in use, before putting on or tak
ing off parts and before cleaning.
To unplug, grasp plug and pull
from electrical outlet. Never pull
cord.
4. Do not use outdoors.
5. Do not let cord hang over edge
of table or counter, or touch hot
surfaces.
6. Do not operate any appliance
with damaged cord or plug, or
after appliance has been dropped
or damaged in any way. Return
appliance to the nearest autho
rized service facility for examina
tion, repair or electrical or
mechanical adjustment.
Operation
1. Do not use pusher assembly if
sleeve becomes detached from
pusher.
2. Keep.hands as well as spatulas
and other utensils away from
moving blades or discs while
processing food, to prevent pos
sibility of severe personal injury
or damage to food processor. A
plastic scraper may be used but
must be used only when food
processor motor is stopped.
3. Avoid contact with moving
parts. Never push food down by
hand when slicing or shredding.
Always use pusher.
4. Make sure motor has com
pletely stopped before removing
cover, (machine does not stop
within 4 seconds when you turn
cover, call 1-800-762-0190 for
assistance. Do not use
machine).
5 Never store any blade or disc
on motor shaft. To reduce the
risk of injury, no blade or disc
should be placed on the shaft
except when the bowl is properly
locked in place and the processor
is in use. Store blades and discs,
as you would sharp knives, out of
reach of children.
6. Be sure cover is securely
locked in place before operating
food processor.
7. Do not try to override cover
interlock mechanism.
Cleaning
To protect against risk of electri
cal shock, do not put base in
water or other liquid.
General
1. Close supervision is necessary
when any appliance is used by or
near children.
2. Do not operate this, or any
other motor-driven appliance,
while under the intluence of
alcohol or other substances that
affect your reaction time or per
ception.
3. The food processor is UL list
ed for household use. Use it only
for food preparation as described
in the accompanying recipe and
technique book.
4. The use of attachments not
recommended or sold by
Cuisinart. may cause fire, electri
cal shock, personal injury or
damage to your food processor.
5. To avoid possible malfunction
of work-bowl switch, never store
processor with pusher assembly
in locked position.
6. Maximum rating of 5
amperes is based on attachment
that draws greatest current.
Other recommended attachments
may draw significantly less cur
rent.
SAVE THESE
INSTRUCTIONS
NOTICE
This appliance has a polarized
plug (one blade is wider than the
other). As a safety feature, this
plug will fit in a polarized outlet
only one way. If the plug does
not fit fully in the outlet, reverse
the plug. If it still does not fit.
contact a qualified electrician. Do
not attempt to defeat this safety
feature.
Compact Cover
1. Do not use the Compact Cover
when mixing hot, thin liquids
such as soups or sauces. If you
do, it is possible that hot liquid
may splash and injure you.
2. DO NOT use any slicing,
shredding, julienne. French fry-
cut or fine grater discs with the
Compact Cover. Doing so may
expose the user to injury.
3. Although the Cuisinart
Compact Cover may seem com
patible with machines from other
manufacturers, using the cover
with other machines may be dan
gerous and may expose the user
to injury. We specifically caution
you not to use the Compact
Cover with other brand machines.
FOR HOUSEHOLD
USE ONLY

CONTENTS
IMPORTANT SAFEGUARDS
THE PARTS 2
PRACTICING WITH FOOD 4
REMOVING PROCESSED FOOD 5
CHOPPING, PUREHNG& MIXING WITH MEWL BLADE 6
TO CHOP RAW FRUITS AND VEGETABLES 6
TO PUREE FRUIT AND 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 PUREE 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
KNEADING BREAD DOUGH
KNEADING SWEET DOUGH
RISING
SHAPING. FINISHING AND BAKING
MAKING CONSECUTIVE BATCHES
13
13
13
13
13
TYPICAL BREAD DOUGH
TYPICAL SWEET DOUGH
MACHINE CAPACITY
USING THE RIGHT BLADE
MEASURING THE FLOUR
PROOFING THE YEAST
PROCESSING DRY INGREDIENTS
ADDING LIQUIDS
12
12
12
12
12
12
12
13
SLICING AND SHREDDING
IF YOU HAVE A PROBLEM
CLEANING AND STORING
FOR YOUR SAFETY
SOME TECHNICAL DATA
RECIPES
PROBLEMS & SOLUTIONS FOR MAKING DOUGH 14
PREPARING FOOD FOR SLICING AND SHREDDING 16
ROUND FRUITS AND VEGETABLES 16
WHOLE PEPPERS 16
LARGE FRUITS LIKE PINEAPPLE 16
CABBAGE AND ICEBERG LETTUCE 16
IFTHEFOODDOESNTFIT 17
PACKING FEED TUBE FOR DESIRED RESULTS 17
PRACTICING SLICING AND SHREODING 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
ESE 23
24
24
25
25
26
WARRANTY 49

PRACTICING WITH FOOD
Try chopping some practice foods
before you process food lo eat. A
zucchini or potalo is a good choice
Fifslcul it into 1 -inch pieces.
Insert Ihe metal blade and pul trie
pieces in the work bowl. Pul on Ihe
cover and Ihe pusher assembly;
press Ihe pusher assembly down to
lock il into olace. Press the lever
down lo PULSE and release it.
Repeat two or Ihree times ard see
what happens. Each time the blade
slops, lei Ihe pieces drop lo the
bottom ol the bowl belore you
pulse again. That puts them in Ihe
path of the blade each time the
motor slarts.
Using the pulse/chopping
technique, you can get an even
chop without danger of over-
processing Check the texture
irequenlly by looking through Ihe
cover ol the work bowl. II you want
a finer chop, keep pressing Ihe
lever down lo PULSE and releasing
it until you achieve the desired
texture. Onions and other food with
a high water content will quickly
end up as a puree unless examined
alter each pulse to make sure it is
not overprccessed.
Try chopping other food, like meat
for hamburger or sausage. Then
make mayonnaise, pastry or bread,
as described in the recipes in this
book.To obtain consistent results:
> Be sure all Ihe pieces you add to
the bowl are about the same size
► Be sure the amount of food is
no larger than recommended.

REMOVING PROCESSED FOOD
Before you do anything, wait
tor the blade to stop spinning.
When it does, remove the cover
lirst. You can remove the cover and
pusher assembly in one operalion.
Hold Ihe pusher assembly wilh your
ihumb away Irom the descending
labs and lurn it clockwise. Lill it olf,
and Ihe cover will come wilh It
Never try lo remove Ihe cover and
Ihe work bowl together, this can
damage Ihe work bowl
Remove Ihe bowl from Ihe base ol
Ihe machine before removing Ihe
blade, This creates a seal lo prevent
loodfrom leaking. Turn Ihe bowl
clockwise to unlock it from the base
and lift it straight up to remove il.
To prevent Ihe blade from falling oul
of Ihe work bowl orlo your hand,
use one of Ihe melhods shown at
the right. Be sure your hands are
dry, Remove the metal blade before
tilling the bowl, using a spalula to
scrape off any lood slicking lo it. Or
insert your finger Ihrough Ihe hole
in the bottom of the work bowl,
gripping Ihe blade from the bollom,
and grip Ihe outside of the work
bowl with your thumb. Or hold the
blado in place wilh your finger or a
spalula while pouring oul processed
lood.

CHOPPING AND PUREEING
WITH THE METAL BLADE
To chop raw fruits and
vegetables
First, cut Lhe food into 1-inch
pieces. You get a more even chop
when all pieces are about the same
size.
Put no more Irian 2 cups oltood
into the work bowl. Lock the cover
and pusher assembly in place
Press Ihe lever down lo PULSE and
release it, repeating al the rate of 1
second on, 1 second otf unlil Ihe
lood is coarsely chopped. Then
move Ihe lever up to ON, lelting the
machine run continuously until the
food is chopped Check frequently
to avoid over processing Use the
spatula to scrape down any pieces
that slick to the sides.
To puree fruit and cooked
vegetables
First, cut the food into linch
pieces. You get a smoother puree
lasler when all pieces are about
egual In size. Put no more than 2
cups of food in Ihe work bowl. Lock
Ihe cover and pusher assembly in
place. Pulse to chop coarsely, then
move the lever up to ON and
process continuously until the lood
is pureed. (NOTE: Cooked potatoes
are an exception to this procedure.
They develop a gluey texture when
processed with the me;al blade. See
the recipe lor mashed potatoes at
the end of Ihe book)
► When making soup, you wilt wanl
to puree vegetables that have
cooked in liquid Don't add the
liquid to the wor* bowl — iustthe
cooked vegetables; remove them
wilh a slotted spoon. They will
puree faster and smoother wilhoul
liquid Then add just enough liquid
lo make Ihe puree pourable, return
it to Ihe soup liquid and stir to
combine.
► Occasionally, a piece of lood may
become wedged between ihe blade
and the work bowl. If this happens,
remove the cover, lilt the blade out
carefully and remove the wedged
piece. Empty Ihe bowl, reinsert Ihe
blade and lock the cover and the
pusher assembly into place, lirsl
removing Ihe small pusher. Move
the lever up lo ON and drop Ihe
lood pieces Ihrough Ihe small teed
lube while the machine is running.
After adding a cupful this way. add
Ihe remaining food to the bowl and
process in the usual way.

TECHNIQUES FOR CHOPPING AND PUREEING
WITH THE METAL BLADE
To chop hard food like garlic,
hard cheese
Remove the small pusher, press
the ON lever and drop the food
through the small feed tube while
the machine is running.
Small foods like garlic can be
dropped in whole. Large foods
like hard cheese should be cut
into 1-inch pieces. This method
of processing minces garlic, shal
lots and onions. Hard cheese and
coconut will have the same tex
ture as if they had been hand
grated.
IMPORTANT: Never try to
process cheese that is too hard to
cut with a knife. You may dam
age the blade or the machine.
To chop parsley and other Iresh
herbs
The herbs, the work bowl and the
metal blade must all be thorough
ly clean and dry. Remove stems
from herbs. Add leaves to bowl
and process until they are
chopped as fine as you want.
The more herbs you chop at a
time, the finer chop you can
obtain. If completely dry when
chopped, parsley and other herbs
will keep for at least 10 days,
stored in an airtight bag in the
refrigerator. They may be frozen
for months, stored in an airtight
container or bag.
To chop peel from citrus fruit or
lo chop sticky frull like dates or
raisins
For citrus, remove the peel with a
vegetable peeler, leaving on the
white pith, which is bitter tasting.
Cut the peel into lengths of 2
inches or less and process with
1/2 cup of granulated sugar
until finely chopped. This may
take 2 minutes or longer.
For sticky fruit like dates, raisins,
prunes and candied fruit, first
freeze the fruit for about 10 min
utes. Add to it some of the flour
called for
in the recipe. Use no
more than 1 cup of flour for each
cup of fruit.
COMPACT FLAT COVER
Use the Compact Cover for added
convenience when your recipe
calls for chopping, mixing, puree-
ing and kneading. It is particularly
useful when you are preparing
baked goods such as cakes,
cookies, pies and breads.
To assemble the Compact Caver:
Begin with the work bowl and the
metal blade, dough blade, or whisk
attachment in place. Place the
Compact Cover on the work bowl
so that the Cuisinart logo written
on the cover is face up and read
able. Then turn cover COUNTER
CLOCKWISE to lock into place.
To disassemble the Compact
Cover:
Place one hand near the Cuisinart
logo and one hand on opposite
end of cover: turn cover CLOCK
WISE. Lift cover up and off work
bowl.

CHOPPING AND PUREEING
WITH THE METAL BLADE
To chop meal, poultry, lish
and seafood
The food should be very cold, bit
nol frozen Cut it inlo 1-inch pieces
to ensure an even chop. Process no
more than 2-1/2 cups (1-1/4
pounds) al a time. Press the levei
down to PULSE and release il.
repeating 3 or 4 times al a rate ol 1
second on, 1 second off. If the food
is not chopped line enough, let Ihe
processor run continuously lor a
few seconds. Check the texture
oflen to avoid overpiocessing. Use
a spatula to scrape lood Irom the
sides ol Ihe bowl as necessary.
To puree meat, poultry, lish
and seafood
Prepare Ihe iood as described
above. Pulse until il is evenly
chopped, then process con-
Imuouslylo Ihe desired texture
Scrape the bowl with a spatula as
needed
Leave Ihe puree in ihe work bowl
and add eggs, cream and
seasonings as called lor by Ihe
recipe. Process lo combine
thoroughly.
Remember you control lexlure by
Ihe length of lime you process. By
varying the processing lime, you
can gel a range of lextures suitable
for hamburgers, hash, stuffed
peppers, rough pates or smooth
mousses.

To chop nuls
Chop no more thai 2 cups al one
time. Press Ihe lever down to
PULSE and release il. repeating
several times Check Irequently to
avoid Idling powdered nuls clump
logelher in a nut butter.
When a recipe calls lor flour or
sugar, add some lo the nuts belore
you chop them — about 1/2 cup
for each cup o! nuts This allows
you lo chop Ihe nuts as line as you
wan! without lurning Idem into a
nut bulter.
You can also chop nuls with a
shredding disc The optional Fire
Shredding Disc is particularly
■
■ {
1 S
it
'■hrl
m
kv^1
To make peanut bulter and
other nut butlers
Process up lo 2 cups of nuts. Let
Ihe machine tun conlinuously. After
2 or 3 minules, the ground nuls will
lorm a ball lhat will gradually
smooth out. Scrape the sides of the
bowl aid conlinue processing until
drops ol oil are visible. Taste lor
consistency The longer you
process, the softer the butler will
be. For chunk slyle, add a handful
al nuls just alter the ball olnul
butter begins to smooth out. To
make cashew butter, add a little
bland vegetable oil. Processor nut
butters contain no preservatives.
Store in Ihe refrigerator to keep
ihem without separating.
To make flavored butters,
spreads and dips
Cul room-temperature butter into
tablespoon size pieces. Process
flavoring ingredients first —
anchovies, cheese, herbs. e!c. —
chopping them fine. Be sure the
work bowl is clean and dry. Add
small hard mgredienls like garlic
and hard cheese ihrough Ihe feed
lube while the machine is running
Next, add the butler and process
until smooth Add any liquid
ingredients last, while the
processor is running, and process
just long enough lo blend. Process
ingredients for spreads and dips in
Ihe same way They should be at
room temperature and cul into 1-
inch cubes, or added by
tablespoonfuls.
- i < -■--

TECHNIQUES FOR CHOPPING AND
PUREEING WITH THE METAL BLADE
1D
To make mayonnaise
The work bowl and metal blade
must tie clean aid dry. Use one
whole large egg. or the yolks
irom two large egijs. Mayonnaise
made from yolks will be almost
as thick as butter. You should be
able to add 2/3 cup oi oil lor each
yolk or 1-1/4 cjps for a whole
Process the yolks or egg with
with salt, mustard and 2 lable-
spoons of vegetable oil for at
least 30 seconds. Then, while the
machine is running, pour 1/4 cup
of oil into the small pusher. After
it dribbles through the pinliole at
the boltom. remove the small
pusher and slowly add the
remaining oil while the machine
runs. See the recipe at the back
of this book
To beat egg whites
Use this method only tor recipes
mat can he done almost entirely
by food processor.
The work bowl must be absolute
ly clean. Add 3 or more egg
whiles and press Itie ON lever.
Add BbOtlt 1 teaspoon ol lemon
luice or vinegar for every egg
white. Vinegar makes stilfer
whites; its flavor is hardly
detectable in cakes, soufiles or
ice creams Continue processing
until the egg whites hold their
shape-about 1-1/Z to 2-1/2 min
utes.
For the lightest, flulfiest egg
whites, use the Whisk Attachment
which
is an optional attachment
for the Pro Classic1" Food
Processor.
To whip cream
Processor whipped cream holds
it shape very well. It is good for
decoration or as a topping lor
gingerbread, berries or other
desserts It will not whip to the
light, dully consistency obtained
by methods that beat in more
air. Use the optional Whisk
Attachment for the Huffiest
whipped cream
Chill the cream well before
starling. Process continuously
until it begins to thicken.
Then add sugar as desired and
continue processing, waiching
carefully until the cream reaches
the desired consistency For con
sistently reliable results, add 2
tablespoons ot non-fat dried milk
lor every cup of cream, before
whipping.

11
To make crumbs and crumb
crusts
Cut or break bread. crackers or
cookies into pieces and put them
in the work bowl. Process con
tinuously until they reach the
desired texture. For seasoned
crumbs, chop the parsley or other
fresh herbs with the crumbs. For
buttered crumbs, process until
the dry crumbs are ol the desired
texture, then dribble melted butter
through the small teed tube while
the machine is running.
For crumb crusts, process crack
ers or cookies as described
above. Add sugar, spices and
butter, cut into pieces, as speci
fied by your recipe. Process until
well combined.
To make paslry
This describes general procedure.
A recipe giving exact proportions
is at the back of this book.
Combine unbleached all-purpose
flour, salt and pieces of very cold
or frozen butter in the work bowl.
Process to the consistency of
cornmeal. While the machine is
running, start pouring ice water
through the feed tube. Stop pro
cessing as soon as the dough
begins to form a ball, to ensure
tender, flaky pastry. Use the
dough immediately or form it into
a round disc about 1 inch thick.
Wrap it in plastic wrap and refrig
erate or freeze for later use.
To make quick breads, and
cakes that use baking powder
and/or soda.
The most important rule for suc
cess is not to overmix after the
flour is added.
The ingredients for these soft
doughs should be cold. If the
recipe calls for chopped ingredi
ents like lemon peel or nuts, chop
them first while the work bowl is
clean and dry. Then set them
aside until needed. (Always use
sugar when chopping lemon peel;
see page 7.)
Put dry ingredients like flour, salt
and leavening in the work bowl
and process with the metal blade
for 5 seconds to mix them.
Remove and reserve the dry
ingredients.
Add the eggs and sugar to the
work bowl and process to mix,
letting the machine run about 1
minute. Next, add butter, at room
temperature and cut into 1-inch
pieces. Let the machine run con
tinuously for a minute, until the
butter is thoroughly mixed with
the sugar and eggs. Then add
flavoring and liquid • vanilla,
spices, cocoa, etc. Process until
mixed. Add the dry ingredients
to the work bowl. 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.)
To make cake mix
Your food processor work bowl is
large enough for the preparation
of an 18.5-ounce packaged cake
mix.
Insert the metal blade and add
the cake mix to the work bowl.
While the machine is running,
add the eggs and liquid through
the small feed tube and process
for 5 seconds. Scrape down the
side of the work bowl and
process again for 1 minute for
maximum volume. Do not
remove the metal blade. Insert a
finger into the underside of the
blade from the bottom of the
work bowl to hold the blade in
place while emptying the batter.
Tip:
After emptying cake batter or
purged soup from the work bowl,
replace the bowl on the motor
base. Insert the metal blade and
pulse once. Centrifugal force will
spin the batter off the blade onto
the side of the work bowl.
Remove the blade, and use the
spatula to scrape any remaining
batter from the bowl.

TECHNIQUES FOR KNEADING YEAST
DOUGH WITH THE DOUGH BLADE
12
The Pro Classic1" Food Processor
can mix and knead dough in a
fraction of the time it takes to da
it by hand. You will get perfect
results every lime il you lollow
thass directions, never try to
PROCESS DOUGH THAT IS TOO
STIFF TO KNEAD COMFORTABLY
BY HAND.
There are two general types of
yeast dough.
Typical bread dough is made
with a Hour mi* thai contains at
leasl 50% wlme flour. 1Mb uni
formly soil, pliable and slightly
sticky when properly kneaded It
always cleans the inside of the
work bowl completely when
properly kneaded.
Typical sweet dough contains a
higher proportion ol sugar, liuttei
and/or eggs than typical bread
dougli II is rich and sticky and it
does nol clean trie inside ol the
work bowl. It requires less
kneading afler the ingredients are
mixed. Although 30 seconds is
usually sufficient, 60 to 90 sec
onds gives better results if the
machine does not slow down.
Except for kneading, described
below, the processing procedures
are the same for both types of
lo.iyh
Machine capacity
If a bread dough calls for more
than ItiB recommended amount
of flour, mix and knead it in equal
hatches Do the same for sweet
doughs that call tor more than 3-
1/2
cups of flrjur. Recommended
maximum amount ol Hour is:
-I cups of all-purpose Hour or 2-
1/2 cups of whole-grain flour.
Using the right blade
Measure flour by the "stir, scoop
and sweep" meihod described
below. Use the dough blade
when the recipe calls tor more
than 3-1/2 cups (17-1/2 ounces)
of flour. Use the metal blade
when a recipe calls for less than
3-1/2 cups of Hour.
Because the dough blade does
not extend to Itic omside rim of
the work bowl, il cannot pick up
all the flour when small amounts
are processed
Whichever blade you use, always
push it down as far as it will go
on the molor shaft.
Measuring the Hour
Its best to weigh it. If you don't
have a scale, or the fecipe does
n't specify weight, measure by
the "stir scoop and sweep"
method. Use a standard, gradu
ated dry measure, not a cup lor
liquid ingredients.
With a spoon or fork. sr/Mhe
Hour in its container. With the
dry measure, scoop up the flour
so il overflows. With a spatula.
knife or chopstick — being care
ful nol to press down — sweep
excess Hour back into the con
tainer so the top ol the measure
is level.
Proofing the yeast
The expiraiicn dale is marked on
ihe packages To be sure your
yeast is active, dissolve it in a
small amount of warm liquid
(about 1/3 cup for one package
of dry yeast). II the recipe
includes a sweetener like sugar or
honey, add a tablespoon with the
yeast. If no sweetener is called
for. add a pinch. The yeast won I
loam without it Let the mixture
stand until it foams — up to 10
minutes

13
Processing dry Ingredients
Put the flour in the work bowl
with all the other dry ingredients.
If the recipe calls for herbs, oil or
solid fats like butter, add them
with the flour. Turn the machine
on and let it run for about 20 sec
onds. (Cheese, nuts and raisins
may be added with the dry ingre
dients or during the final knead
ing. To leave them almost whole,
add them 5 seconds before you
stop kneading. For a finer tex
ture, add them sooner.)
Adding liquids
All liquid should be added
through the feed tube while the
machine is running. 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
machine. Wait until ingredients in
bowl have mixed, then add
remaining liquid slowly. Pour liq
uid onto dough as it passes under
feed tube opening. Oo not pour
liquid directly onto bottom of
bowl.
Follow the recipe carefully. It is
important to add enough liquid to
make the dough soft enough to
knead. Kneading dough that is
too still can strain the machine.
The temperature of liquids used
to dissolve and activate yeast
must be between 105° and 120°F.
Yeast cells are not activated at
temperatures lower than this and
they die when exposed to temper
atures higher than 130°F.
All liquid except thai used to acti
vate yeast should be cold, to min
imize the possibility of overheat
ing the dough. You must never
knead a yeast dough to a temper
ature higher than 100°F. Doing
so will slow or even prevent the
action of the yeast.
Kneading bread dough
Do not try to use the machine to
knead dough that is too stiff to
knead comfortably by hand.
Doing so can strain the machine.
After the dough starts to clean the
inside of the work bowl complete
ly and forms a ball, process it for
60 seconds to knead it. Stop the
machine and test the dough to be
sure it's properly kneaded.
Typical bread dough should have
a soft, pliable texture and it
should feel slightly sticky. Stretch
the dough with your hands to test
it. If it feels hard, lumpy or
uneven, continue processing until
it feels uniformly soft and pliable.
Make sure that the blade is firmly
pressed back into place after
removing the dough to test it.
Kneading dough for coffee
cakes, batter bread and brioche
Process dough for at least 30
seconds after all the ingredients
are incorporated. It will not clean
the inside of the work bowl. If
necessary, scrape the bowl and
process for 5 more seconds.
Rising
Put the dough in a large, lightly
floured plastic bag. Squeeze out
all the air and close the end with
a wire twist, allowing space for
the dough to rise.
Or put the ball of dough in a large
bowl coated with soft butter or
vegetable oil. Roll the dough
around to coat its entire surface.
Cover it with a damp towel or a
piece of oiled plastic wrap.
Let it rise in a warm, draft-free
place — about 80°F. The rising
time is usually about 1-1/2 hours
but will vary from 45 minutes to
several hours, depending on the
type of flour and the humidity of
the air. To test if the dough has
risen enough, stick a finger in it.
An indentation should remain. If
it doesn't, let the dough rise more
and test again. When it has risen
enough, punch the dough down.
Shaping, finishing and baking
If you shape the dough in loaf
pans, fill them only half full. Let
rise until dough is just slightly
above the top of the pan. If shap
ing free-form loaves, let them rise
on an oiled baking sheet until at
least doubled in bulk.
Making consecutive batches
You can make several batches of
bread dough in a row.
The motor in the Pro Classic™
Food Processor is extremely
efficient. Follow the recipe for
White Bread, pg. 43.

TECHNIQUES FOR KNEADING YEAST
DOUGH WITH THE DOUGH BLADE
14
Problems and Solutions with
Typical Bread Dough
Blade doesn't incorporate
ingredients
Always slart processor before
adding liquid Add liquid in slaw,
stead/ stream, only as lasl as dry
ingredients absorb it. If you hear
liquid sloshing, stop adding It but
do not turn oil machine. Instead,
wait until ingredients in work
bowl Have mixed, then add
remaining liquid slowly. Pour liq
uid onto dough as u passes
under Iced tube; do not pour liq
uid directly onlo boltoni of work
bowl.
Blade rises in work bowl
Blade may not have been pushed
down as far as it will go before
processing started.
Excessively sticky dough can
cause blade lo rise even (hough it
cleans inside ol work bowl. If
dough leels very sticky, reinsert
blade and immediately add 2
tablespoons flour through feed
tube while machine is running.
Dough doesn't clean inside of
work howl.
■ Amount of dough may exceed
maximum capacity of your iood
processor. Remove half and
process in 2 batches.
■ Dough may be too dry. If it
feels crumbly, add water-1
tablespoon at a time - while
machine is running, until dough
oecomes moist and cleans inside
Of work bowl. Wait 10 seconds
between additions of water
• Dough may be too wet While
machine is running, add 1 table-
spoon of (lour. If necessary, add
more ■ 1 tablespoon at a time ■
until dough cleans inside of work
bowl and forms a ball.
■ Plastic dough blade is intended
only for recipes calling for at least
3-1/2 cups of flour(17-1/2
ounces, 403fl). If your recipe
calls for less flour, remove piaslic
dough blade and insert metal
blade. Always use metal blade
for recipes calling tor less than
3-1/2 cups of flour, such as
dough.
Null of dough (onus on top of
blade and does not become uni
formly kneaded-
Stop machine, carefully remove
dough, divide it into 3 pieces and
redistribute them evenly in work
bowl. Conlinue processing until
dough is uniformly soft and pli
able.
Dough feels tough after kneading
Divide dough into 2 or 3 pieces
and redistribute evenly in bowl.
Process 10 seconds or until uni
formly soft and pliable.
Soft (loiio.li or liquid leaks onto
hase ol load processor
Always start processor before
adding liquid and add liquid only
as fasl as dry ingredients absorb
it.
Nub o! dough loans.
Dough is too dry Dough is too wet and sticky.