Cuisinart DLC 2A User Manual

INSTRUCTION & RECIPE BOOKLET  
®
Mini-Prep Plus Processor  
DLC-2A Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
ASSEMBLY INSTRUCTIONS  
SAVE THESE  
INSTRUCTIONS  
1. With the base unit on the tabletop, place  
the work bowl over the center stem and turn  
slightly to the right, until bowl drops down to  
the bottom of the stem.  
®
Cuisinart Smart  
®
Power Blade  
FOR HOUSEHOLD  
2. Turn the work bowl counterclockwise to  
lock onto base.  
USE ONLY  
3. CAREFULLY pick up the blade by its hub  
and place on the center stem until it drops  
to the bottom of the stem. NEVER TOUCH  
THE BLADE ITSELF.  
NOTICE  
This appliance has a polarized plug (one blade  
is wider than the other). As a safety feature,  
this plug will fit only one way in a polarized  
outlet. 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.  
Cover  
4. Add food ingredients.  
5. Place the cover on the work bowl with the  
long tab to the right of the rear column.  
6. Turn cover counterclockwise to securely  
lock into locking post.  
7. Plug unit into wall socket.  
8. You are ready to CHOP/GRIND.  
INTRODUCTION  
3-cup  
Work Bowl  
With Handle  
The Cuisinart® Mini-Prep® Plus Processor han-  
dles a variety of food preparation tasks including  
chopping, grinding, puréeing, emulsifying and  
blending. The patented auto-reversing blade  
provides a super-sharp edge for the delicate  
chopping of herbs and for blending and puréeing  
other soft foods, while the blunt edge offers a  
powerful cutting surface to grind through spices  
and other hard foods. Pulse activation gives  
maximum control for precision processing,  
whether chopping or grinding.  
Motor Base  
The powerful high-speed motor works hard and  
fast to accomplish any small job with ease.  
Chop herbs, onions, garlic; grind spices, hard  
cheese; purée baby foods; blend mayonnaise  
and flavored butters, all with the same compact  
appliance. The Mini-Prep® Plus Processor takes  
up minimum counter space and stores neatly on  
the countertop or in a cabinet.  
Spatula (not shown)  
2
Continuous-hold action is best when you are  
using the grind function. You may have to oper-  
ate the Mini-Prep® Plus Processor for several  
seconds with some food to achieve the desired  
results – as long as 20 seconds for some seeds.  
to scrape the food from the sides of the bowl  
back into the center. Do not put hands into bowl  
unless unit is unplugged.  
TIPS FOR  
PROCESSING FOOD  
Preparing the Food  
PROCESSING FOOD  
Size  
When you operate the unit for more than 10  
seconds, use a pulse action every 10 seconds or  
so to allow food to drop to the bottom of the  
work bowl. This provides more consistent  
results.  
Never operate the Mini-Prep® Plus Processor  
continuously for longer than 1 minute at a time.  
1. Place the work bowl firmly on the motor  
base and insert the blade assembly.  
Opening at back of bowl must face column at  
back of Mini-Prep® Plus Processor. Turn coun-  
terclockwise to lock in place.  
Always cut large pieces of food into smaller  
pieces of even size – about 12 inch (12mm)  
to a side or as specified under "Operating  
Techniques" on page 4. If you don't start with  
pieces that are small and uniform, you will not  
get an even chop.  
2. Place food in the work bowl. Be sure the  
food is cut in small pieces, and the bowl is not  
overloaded.  
Quantity  
Note: The work bowl and cover may become  
scratched when you use them for grinding grain  
and spices. This does not affect the performance  
of the Mini-Prep® Plus Processor. However, you  
may want to reserve the original bowl for grind-  
ing, and purchase an additional bowl and cover  
set for other uses.  
3. Lock the cover into position.  
Do not overload the work bowl. Overloading  
causes inconsistent results and it strains the  
motor. Use the quantities given in the recipe  
section as a guide. As a rule of thumb, remem-  
ber that after being processed, food should not  
reach more than 23 of the way up the central hub  
of the blade assembly.  
Note: Due to the powerful motor provided with  
this unit, Cuisinart recommends using one  
hand to support the Mini-Prep® Plus Processor  
during operation.  
4. Press the appropriate Chop or Grind  
Control, depending on the food you are  
processing.  
These are available from the Cuisinart Customer  
Service Department, which you can reach by  
dialing our toll-free number: 800-726-0190.  
Note: Due to the powerful motor provided with  
this unit, Cuisinart recommends using one hand  
to support the Mini-Prep® Plus Processor during  
operation.  
5. When you have finished processing the food,  
stop the machine by releasing the control  
button.  
Adding Liquid  
You can add liquids such as water, oil or  
Selecting the Right Operating Control  
flavoring while the machine is running. For  
example, you might want to add oil when making  
mayonnaise or salad dressing, or you could add  
vanilla or alcohol when making frozen yogurt.  
6. WHEN THE BLADE STOPS MOVING,  
remove the cover.  
Use the chop function for chopping, puréeing  
and mixing. It is the right choice, for example, for  
chopping soft, fragile food such as herbs, celery,  
onions, garlic and most cheeses. It is also the  
right choice for puréeing cooked vegetables,  
making mayonnaise and mixing salad dressing.  
7. Unplug the unit.  
8. Carefully remove the blade assembly,  
holding it by the handle on the top of the  
sheath. NEVER TOUCH THE BLADE  
ITSELF.  
Pour the liquid through one of the two openings  
in the cover.  
IMPORTANT: Add liquid through only one  
opening at a time. The other opening must be  
left free to allow air to escape. If both openings  
are blocked, liquid cannot flow smoothly into  
the bowl.  
Pulse action is best when you are using the  
chop function. Two or three pulses are often  
enough. Be sure to check the food frequently to  
prevent overprocessing. If you overprocess, you  
are likely to get a watery paste instead of a fine  
chop.  
9. Remove food with the spatula.  
Note: Do not operate Mini-Prep® Plus  
Processor without food contents in work bowl.  
Tip: Process foods in order from dry to wet to  
avoid having to clean bowl and blade  
between each task.  
Removing Food from the Sides of the Bowl  
Occasionally food will stick to the sides of the  
bowl as you process. Stop the machine to clear  
food away. AFTER THE BLADE HAS STOPPED  
MOVING, remove the cover, and use the spatula  
Use the grind function for grinding spices, and  
for chopping hard food such as peppercorns,  
seeds, chocolate and nuts.  
3
The Mini-Prep® Plus Processor is intended for  
HOUSEHOLD USE ONLY. Any service other  
than cleaning and normal user maintenance  
should be performed by an authorized Cuisinart  
Service Representative.  
TO REMOVE PREP BOWL  
OPERATING TECHNIQUES  
1. Turn the work bowl cover clockwise and  
remove.  
With the Mini-Prep® Processor you can chop,  
grind or purée small amounts of foods. Use this  
listing of ingredients and techniques as a basic  
guide for processing (Pages 5-6).  
2. Turn the work bowl clockwise to unlock  
and lift off of the base.  
* Surface scratches that may occur will not  
impair the function of the Mini-Prep® Plus  
Processor. You may want to consider  
purchasing a second work bowl specifically  
for these tasks.  
TROUBLESHOOTING  
3. Carefully remove the blade by lifting it up  
from the hub.  
Motor doesn't start or blade doesn't rotate.  
• Check that plug is securely inserted into outlet.  
• Check that work bowl and cover are securely  
locked into place.  
CLEANING  
AND STORAGE  
• Be sure to press only one operation control  
button at a time.  
To simplify cleaning, rinse the work bowl, cover,  
and blade immediately after each use, so that  
food won’t dry on them. Wash blade assembly,  
work bowl, cover, and spatula in warm soapy  
water. Rinse and dry. Wash the blade carefully.  
Food is unevenly chopped.  
• Either you are chopping too much food at one  
time, or the pieces are not small enough. Try  
cutting food into smaller pieces of even size  
and processing a smaller amount per batch.  
Avoid leaving blade in soapy water where it may  
disappear from sight. If you have a dishwasher,  
you can wash the work bowl, cover, blade  
assembly, and spatula on the top rack. Insert the  
work bowl upside down and the cover right side  
up. Put the blade and spatula in the cutlery bas-  
ket. Unload the dishwasher carefully to avoid  
contact with the sharp blade.  
Food is chopped too fine or is watery.  
• The food has been overprocessed. Use brief  
pulses, or process for a shorter time. Let blade  
stop completely between pulses.  
Food collects on work bowl cover or sides of  
prep bowl.  
You may be processing too much food. Turn  
machine off. When blade stops rotating,  
remove cover, and clean bowl and lid with  
spatula.  
Wipe the motor base clean with a damp sponge  
or cloth. Dry it immediately. Never submerge the  
motor base or the plug in water or other liquid.  
The Mini-Prep® Plus Processor stores neatly on  
the countertop in a minimum of space. When it is  
not in use, be sure to leave it unplugged. The  
hidden cord storage underneath the motor base  
will help to keep excess cord off the countertop.  
Store the unit assembled to prevent loss of  
parts. Store the blades as you would sharp  
knives – out of the reach of children.  
Food catches on blade.  
You may be processing too much food.  
Carefully remove blade. Remove food from  
blade with spatula, and start over again.  
4
Food  
Operation/Technique  
Comments/Notes  
Anchovies  
Bacon  
Chop. Pulse to desired consistency.  
Chop. Pulse to desired consistency.  
Drain first. Cut in half.  
Cook crispy; drain well. Break into 1-inch pieces.  
Baking chocolate/  
chocolate chunks/chips  
Chop. Pulse on chop to break up, then process  
continuously until desired chop size is achieved.  
Process no more than 11⁄  
ounces at a time. For best results,  
2
chill chocolate for 3–5 minutes in freezer before chopping.  
Cut baking chocolate squares into 12-inch pieces to chop.  
Bread for crumbs  
Chop. Pulse to break up, then process  
continuously until desired crumb size is reached.  
Use day-old, hard bread for dry crumbs; fresh bread for  
moist crumbs. Cut or break into pieces no larger than 1 inch.  
For buttered crumbs, add 1 teaspoon of butter per slice after  
crumbs have started to form, and process to combine and coat.  
Butter  
Celery  
Chop continuously.  
Cut in 12-inch pieces. Best at room temperature. Process up to  
3
4  
cup at a time. Add to freshly chopped citrus zest, garlic,  
herbs or shallots to create compound butters.  
Chop. Pulse to desired size.  
Cut in 12-inch long pieces.  
Cheese – hard  
(Parmesan, Asiago,  
Romano, etc.)  
Chop. Pulse on chop 10 times, then process  
continuously on chop until desired consistency.  
Remove and discard rind or reserve for another use. Cut into  
1
2-inch pieces. If possible, remove from refrigerator  
20–30 minutes before processing. Up to 3 ounces.  
Cheese – soft  
Chop. Pulse to break up, then process  
continuously to “cream.”  
Chill cheese first.  
Cinnamon sticks, nutmeg,  
other hard spices  
Grind. Pulse to break up, about 5 times, then  
process continuously until finely chopped.  
Hard spices may cause scratches on the work bowl and lid.*  
Citrus zest  
Chop. Pulse to break up, then process  
continuously until finely chopped.  
Use vegetable peeler to remove zest (color only) from citrus;  
scrape off any white with sharp knife. Cut strips in half.  
Adding a small amount of sugar or salt will help achieve a  
finer texture.  
Cookies, graham crackers  
for crumbs, hard Amaretti  
or macaroons  
Chop. Pulse 5 times to break up, then process  
continuously until finely chopped.  
Hard cookies only. Break up into 1-inch or smaller pieces.  
For buttered crumbs, add 1 teaspoon of butter per graham  
cracker sheet or for every 3 cookies.  
Fruits, cooked; fresh or  
frozen thawed berries  
Chop. Pulse to break up, then process  
continuously until desired consistency.  
Cooked fruits may be processed to make baby foods or purées;  
liquid may be added for consistency. To process fresh or  
frozen thawed berries for sauce, pulse to chop, then process  
until puréed (sugar may be added to taste).  
Garlic  
Chop. Pulse to chop roughly, then process  
continuously for fine chop.  
Peel garlic cloves first. Scrape work bowl sides and bottom  
as needed.  
5
Food  
Operation/Technique  
Comments/Notes  
Ginger root, fresh  
Chop. Pulse to break up, then process continuously  
on chop to reach desired consistency.  
Peel first; cut into 12-inch pieces or slices. Scrape work bowl  
sides and bottom as needed. Up to 4 ounces.  
Green onions, scallions  
Herbs, fresh  
Horseradish  
Chop. Pulse to chop to desired consistency.  
Trim and cut into 3⁄  
inch pieces.  
4
Chop. Pulse to chop to desired consistency.  
Rinse and dry completely. Remove leaves from stems to chop.  
Peel first. Cut into 12-inch pieces. Process up to 4 ounces at a time.  
Chop.  
Chop.  
Leeks  
Trim off root end and tough outer skin. Wash thoroughly to  
remove sand and grit; dry completely. Cut in 12-inch pieces.  
Meats  
Chop. Pulse to chop, or process continuously to  
purée (add liquid as needed).  
Uncooked meats should be cold, but not frozen; cut up to 8  
ounces into 12-inch pieces, trimmed of gristle and soft fat;  
some hard fat may remain. Cooked meats can be cold or warm;  
cut up to 8 ounces in 12-inch pieces. Add liquid (water, broth or  
from cooking) as needed to process to purée consistency.  
Mushrooms  
Nuts  
Chop. Pulse to chop to desired consistency.  
Choose firm, fresh mushrooms. Cut into quarters or even-size  
pieces, no larger than 34 inch.  
Chop. Pulse to chop to desired consistency.  
before chopping.  
Toast nuts first for maximum flavor. Allow to cool completely  
Olives  
Chop. Pulse to chop to desired consistency.  
Chop. Pulse 5-10 times to chop to desired size.  
Use only pitted olives. Drain well for best results.  
Peel; cut into 34-inch or smaller pieces of similar size.  
Onions  
Peppercorns  
Grind. Pulse first, then process continuously until  
desired consistency.  
Combine peppercorns with dried herbs or spices or coarse  
salt to create rubs and seasonings. Hard peppercorns may  
scratch work bowl and lid.*  
Peppers, fresh  
Chop. Pulse to chop to desired consistency.  
Core, seed and cut into 12-inch pieces. Do not overprocess.  
Seeds, dried berries  
Grind. Pulse to break up, then process continuously  
to desired consistency.  
Coriander, cumin, dill, fennel, sesame, poppy, and  
juniper berries.  
Shallots  
Chop. Pulse 5-10 times to chop to  
desired consistency.  
Peel first; cut into quarters, or pieces no larger than 34-inch.  
Vegetables, cooked  
Chop. Pulse 5-10 times to chop, then process  
continuously until desired consistency is reached.  
Cook vegetables until tender. Process to a smooth purée for  
baby food or sauces; may need to add liquid for consistency.  
6
Nutritional information per tablespoon:  
refrigerate for 30 minutes before serving to  
allow the flavors to blend. If desired, stir in or  
top with chopped fresh tomatoes.  
RECIPE NOTES  
Calories 95 (87% from fat) • carb. 2g  
• pro. 1g • fat 10g • sat. fat 1g • chol. 0mg  
• sod. 680mg • calc. 21mg • fiber 1g  
Preparation times are estimates and are based  
on the time it takes to prepare, assemble, and  
cook the ingredients once they have been gath-  
ered from the refrigerator and cupboard and  
placed on the counter.  
1
*Core and seed tomato, cut into 2 inch pieces,  
then chop.  
Nutritional information per serving (3 tablespoons):  
Pesto  
Calories 81 (72% from fat) • carb. 6g  
• pro. 0g • fat 7g • sat. fat 1g • chol. 0mg  
• sod. 97mg • calc. 4mg • fiber 4g  
Nutritional analyses are based on number of  
servings indicated. If a recipe produces a range  
of servings, the nutritional analysis is based on  
the highest serving yield for that particular  
recipe.  
It is a favorite for dressing pasta but is also  
wonderful on boiled or steamed potatoes,  
steamed fresh vegetables, or as a spread on a  
fresh tomato and mozzarella sandwich. You  
may vary your pesto by using other herbs such  
as cilantro, mint or parsley and by using other  
nuts such as almonds, pecans or hazelnuts.  
Tapenade  
A favorite from the Provençal region of France.  
Makes about 1 cup  
1
Guacamole  
Makes about 2 cup  
1
ounce Reggiano Parmigiano,  
cut in 2-inch cubes  
cup toasted pine nuts or walnuts  
clove garlic, peeled  
teaspoon kosher salt  
cup (packed) fresh basil leaves,  
washed and dried completely  
cup extra virgin olive oil  
This popular Mexican specialty is delicious with  
chips and vegetable crudités, or it can be used  
as a topping for grilled chicken or fish.  
1
1
1
clove garlic, peeled  
anchovy fillet  
1
1
4
cup pitted Niçoise or other imported  
olives (10 ounces before pitting)  
tablespoons capers  
tablespoons Dijon mustard  
tablespoon lemon juice  
tablespoon brandy (optional)  
teaspoons herbs de Provence  
or thyme  
1
Makes 113 cups  
1
2
3
1 ⁄2  
1
1
1
2
clove garlic, peeled  
1
green onions, trimmed and cut in  
1
1
3
2-inch pieces  
1
2
1
2
jalapeño pepper, cored, seeded and  
cut in 2-inch pieces  
ripe avocados, peeled and pitted,  
diced  
Place the cheese in the work bowl and pulse  
on chop 5 times; process continuously on  
chop until finely ground, about 15 seconds.  
Remove and reserve. Add the nuts to the work  
bowl and pulse on chop 5 times; remove and  
reserve. Add the garlic and salt to the work  
bowl and process 5 seconds on chop; scrape  
the bottom and sides of the work bowl. Add  
the basil leaves and half the olive oil. Pulse  
on grind 10 times, then grind continuously  
for about 15 seconds. Scrape the work bowl.  
With the machine running on grind, add the  
remaining oil slowly, in a steady stream,  
through one of the holes in the recessed area  
of the lid. After all the oil has been added,  
process on grind for an additional 10 seconds.  
Add the reserved cheese and nuts to the  
mixture. Pulse 10 times on chop to blend. Let  
the pesto sit for 30 minutes or longer to allow  
the flavors to develop. Pesto sauce will keep  
refrigerated for up to a week, or may be frozen.  
Transfer the sauce to an airtight container.  
1
1
2
teaspoon freshly ground black  
pepper  
tablespoons extra virgin olive oil  
2
tablespoons fresh lime juice  
(juice of 1 medium lime)  
teaspoon cumin powder  
teaspoon powdered coriander  
teaspoon kosher salt  
4
1
Chop the garlic for 5 seconds; scrape the work  
bowl. Add the anchovy, olives, and capers;  
pulse on chop, 10 times; scrape the work bowl.  
Add the mustard, lemon juice, brandy (if using),  
herbs and pepper. Process for 15 seconds on  
chop; scrape the work bowl. Process for 15  
seconds longer; scrape the work bowl again  
and add the olive oil. Process until a thick  
paste forms, about 20 to 30 seconds more.  
Transfer to a container and let the tapenade  
stand for 30 minutes or longer before serving,  
to allow the flavors to blend. Store in an airtight  
container in the refrigerator for up to a week.  
4
2
1
1
2
1
2  
cup finely chopped fresh tomatoes  
(optional) *  
Place the garlic, green onions, and jalapeño  
pepper in the work bowl. Pulse on chop 10  
times; scrape the bottom and sides of the work  
bowl. Add the avocados, lime juice, cumin,  
coriander and salt. Pulse on chop 10 times,  
then process on chop continuously for 15 sec-  
onds; scrape the work bowl. Process on chop  
for another 15 to 20 seconds until smooth and  
creamy. Transfer to a serving bowl; cover and  
7
Smooth the top to an even level and top with  
layer of olive oil; cover and refrigerate until  
ready to use.  
lemon juice, vinegar, olive oil and peppers.  
Pulse on chop, 10 times, then process for 15  
to 20 seconds until smooth. Transfer to a  
resealable container and refrigerate for at least  
30 minutes to allow the flavors to blend. Will  
keep up to 1 week refrigerated.  
1
4  
teaspoon Dijon-style mustard  
teaspoon freshly ground pepper  
(white or black)  
cup (6 ounces) unsalted butter,  
cut in 12 pieces  
1
3
4
Nutritional information per 1⁄2 tablespoon:  
Calories 21 (67% from fat) • carb. 1g  
• pro. 1g • fat 2g • sat. fat 0g • chol. 1mg  
• sod. 65mg • calc. 26mg • fiber 0g  
Process garlic, lemon zest and salt on chop  
until finely chopped, about 20 seconds; scrape  
prep bowl. Add parsley and rosemary leaves;  
pulse on chop, 10 to 15 times. Add lemon  
juice, mustard and pepper; process on chop  
to blend well, about 30 seconds. Add butter  
and grind to cream the mixture, about 30 to 40  
seconds. Transfer to a container and let stand  
for 30 minutes to allow flavors to blend.  
Roasted Red Pepper Dip Variation: Make half  
the recipe (use a 6–7-ounce jar of roasted pep-  
pers). Add 2 ounces of regular or lowfat cream  
Serving idea:  
1
Try it as a fast, fresh topping for salmon fillets.  
Place 6-ounce salmon fillets skin-side down on  
a lightly oiled baking sheet. Spread each fillet  
with a thin layer of pesto and sprinkle with  
fresh breadcrumbs. Bake in a preheated 400ºF  
oven for 10 to 15 minutes, until cooked (about  
10 minutes per inch of thickness) and opaque,  
and breadcrumbs are lightly browned. Let rest  
5 minutes before serving.  
cheese and 4 cup of sour cream or plain  
yogurt that has been drained, and chop for 10  
to 15 seconds until combined and smooth.  
[To drain yogurt, place yogurt in a yogurt funnel  
or strainer lined with a paper coffee filter over a  
bowl, and allow the liquid (whey) to drain for  
several hours, until desired thickness is  
reached.]  
Use as a spread for breads or as a topping for  
freshly steamed vegetables or baked potatoes.  
To serve as a compound butter with grilled  
meats or fish, shape the butter into a log,  
about 1 inch in diameter; wrap tightly in plastic  
*If you prefer a lighter garlic flavor, you may  
blanch the peeled garlic in boiling water for 4  
to 5 minutes. Drain, cool and use in this or any  
other recipe.  
wrap and refrigerate or freeze. Slice and serve  
Roasted Red  
Pepper Sauce  
Use this sauce for vegetables or meats, or try  
our creamy variation to use as a dip for fresh  
vegetable crudités or pita chips.  
1
8-inch thick slices of butter on top of hot  
grilled steaks, boneless chicken breasts or  
seafood steaks.  
Nutritional information per tablespoon:  
Calories 33 (81% from fat) • carb. 1g  
• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg  
• sod. 132mg • calc. 4mg • fiber 0g  
Nutritional information per serving:  
Calories 105 (96% from fat) • carb. 1g  
• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg  
• sod. 67mg • calc. 8mg • fiber 0g  
Makes 118 cups  
Lemon Herb Butter  
1–2  
1
cloves garlic (to taste), peeled *  
strip lemon zest (2 x 2 inches),  
This compound butter is delicious on vegeta-  
bles or grilled meats. You may vary the herbs  
used, such as basil, tarragon or thyme butter,  
to create your own flavors, omit the zest or  
change the citrus, add in chopped olives or  
sun-dried tomatoes, or use roasted garlic or  
shallots in place of the garlic.  
1
Basic Vinaigrette  
bitter white pith removed  
teaspoon kosher salt  
This recipe may be easily modified by  
changing the flavor of the oils and vinegars  
used, or by adding herbs or sun-dried  
tomatoes. It can also be cut in half or thirds  
to make smaller amounts.  
1
1
teaspoon herbs de Provençe  
tablespoons fresh lemon juice  
tablespoons regular or white  
balsamic vinegar  
cup extra virgin olive oil  
jar (12-ounce) roasted red peppers,  
drained but not rinsed  
1
1 ⁄  
2
1
1 ⁄  
2
3
Makes 112 cups  
Makes about 4 cup (12 servings)  
1
4
1
2
2
cloves garlic, peeled  
strips lemon zest, 2 x 2 inches,  
bitter white pith removed  
1
clove garlic or small shallot, peeled  
1
1
(cut shallot in 2-inch pieces)  
4
large fresh red peppers, roasted,  
cut in eighths  
3
3
tablespoons wine vinegar  
tablespoons white vinegar or lemon  
juice (or flavored vinegar)  
teaspoons Dijon-style mustard  
(regular or grainy)  
1
3
2
teaspoon kosher salt  
1
cup packed Italian parsley leaves  
teaspoons fresh rosemary leaves  
tablespoons fresh lemon juice  
Add the garlic, zest, salt, and herbs to the work  
bowl and chop for 5 to 10 seconds; scrape the  
bottom and sides of the work bowl. Add the  
2
3
2
8
1
8
2
teaspoon kosher salt  
Place the garlic in the work bowl with the basil  
and parsley leaves. Pulse on grind 10 times.  
Scrape the work bowl. Add the yogurt, mayon-  
naise and vinegar. Process on grind until  
smooth and blended, about 30 to 40 seconds.  
Scrape the work bowl and process 15 seconds  
more. Transfer to a container with a lid and  
refrigerate for 30 minutes to allow the flavors to  
blend. Keeps for one week refrigerated.  
cover and refrigerate if not using immediately.  
Marinate meat or seafood for approximately 2  
hours before roasting or grilling.  
1
1
1
teaspoon freshly ground pepper  
cup extra virgin olive oil  
cup vegetable oil or light flavored  
olive oil  
2
2
Cooking Suggestion:  
2
Pour ⁄3 of the marinade into a resealable  
plastic bag and add two 1-pound trimmed  
pork tenderloins. Coat the meat thoroughly  
with the marinade and refrigerate for 2 hours.  
Remove the tenderloins from the marinade  
and place on a rack; discard the marinade.  
Roast in a preheated 475ºF oven for 20 to 22  
minutes, turning after 10 minutes. Remove  
from oven. The temperature of the meat should  
be about 150ºF; it will rise to 160–165°F while  
resting. Let rest for 10 minutes; slice and serve  
with remaining reserved marinade drizzled over  
the meat.  
Pulse on chop 5 times to chop the garlic or  
shallot; scrape the bottom and sides of the  
work bowl. Add the vinegars, mustard, salt and  
pepper. Process on chop until smooth, about  
5 seconds. Add the oils slowly through one  
hole in the lid, processing continuously until all  
the oil has been added, then process for an  
additional 10 seconds. Taste and adjust sea-  
sonings as needed. This dressing is best made  
*To drain yogurt, place 1 cup yogurt in a yogurt  
strainer or strainer lined with a coffee filter over  
a bowl. Cover with plastic wrap and refrigerate.  
The liquid (whey) will drain out and the yogurt  
will thicken. After about 12 hours, the yogurt  
will lose about half its original volume.  
1
at least 2 hour ahead, to allow the flavors to  
blend. Vinaigrette will keep well if covered and  
chilled for one week. Remove from refrigerator  
about 30 minutes before serving; may need to  
reprocess to emulsify if separation has  
occurred.  
Nutritional information per serving  
(based on 10 servings):  
Nutritional information per tablespoon:  
Calories 45 (58% from fat) • carb. 3g  
• pro. 2g • fat 3g • sat. fat 1g • chol. 4mg  
• sod. 78mg • calc. 47mg • fiber 0g  
Calories 51 (83% from fat) • carb. 2g  
• pro. 0g • fat 5g • sat. fat 0g • chol. 0mg  
• sod. 372g • calc. 4mg • fiber 0g  
Nutritional information per tablespoon:  
Calories 81 (98% from fat) • carb. 0g  
• pro. 0g • fat 9g • sat. fat 1g • chol. 0mg  
• sod. 38mg • calc. 0mg • fiber 0g  
Asian Marinade  
This marinade is equally good for pork,  
chicken or salmon. It is also a good sauce  
for serving with dim sum.  
Mini Cheesecakes  
When you don’t want lots of leftovers to tempt  
you, try this little recipe.  
Creamy Roasted Garlic  
and Herb Dressing  
Try this flavorful dressing on a crispy romaine  
salad with summer tomatoes.  
Makes about 114 cups  
Makes two 4-inch cheesecakes  
1
2
ounce peeled fresh gingerroot,  
cooking spray  
ounces crispy shortbread cookies or  
1
1
cut in 2-inch pieces  
1 ⁄2  
1
1
3
clove garlic, peeled  
cup soy sauce (may use low-sodium  
or tamari)  
cup canola or other vegetable oil  
tablespoons hoisin sauce  
tablespoons Asian sesame oil  
(toasted sesame oil)  
tablespoons rice wine vinegar  
teaspoon cayenne pepper  
graham crackers, broken into  
2
1
Makes about 3 cup  
2-inch pieces  
1
2
tablespoon unsalted butter,  
cut in 4 pieces  
ounces regular or lowfat cream  
cheese cut in 16 pieces  
cup sugar  
6
cloves garlic, peeled  
1
4
1
2
teaspoon extra virgin olive oil  
cup basil leaves, washed and dried  
cup Italian parsley leaves,  
washed and dried  
cup drained fat-free plain yogurt *  
cup light mayonnaise  
3
3
8
1
2
2
1
1
4
3
1
1 ⁄2  
large egg  
teaspoons vanilla extract  
1
3
2
1
1
4
1
1
tablespoon balsamic vinegar  
Place the pieces of gingerroot and garlic in the  
work bowl. Pulse on chop, 5 times. Scrape the  
sides and bottom of the work bowl. Add the  
remaining ingredients and chop until smooth,  
about 15 seconds. Transfer to a container,  
Preheat the oven to 350ºF. Lightly coat two  
4-inch (114 cup) springform pans with cooking  
spray.  
Preheat the oven to 375°F. Toss the garlic with  
the oil and wrap loosely in aluminum foil. Roast  
in the preheated oven for 45 minutes. Let cool  
5 to 10 minutes.  
9
®
®
Place the cookie pieces in the work bowl;  
pulse 5 times on chop to break up. Add the  
butter and process 15 to 20 seconds on chop  
until buttered crumbs are formed. Press into  
the bottoms of the two prepared pans. Bake in  
the preheated oven for 10 minutes. Place in the  
freezer for 5 to 10 minutes to cool completely.  
When cool, wrap each pan in a sheet of alu-  
minum foil so that foil comes at least 1 inch up  
the sides.  
NOTE: For added protection and secure han-  
dling of any Cuisinart® product that is being  
returned, we recommend you use a traceable,  
insured delivery service. Cuisinart cannot be  
held responsible for in-transit damage or for  
packages that are not delivered to us. Lost  
and/or damaged products are not covered  
under warranty.  
Your Cuisinart® Mini-Prep® Plus Processor has  
been manufactured to strict specifications and  
has been designed for use with the Cuisinart®  
Mini-Prep® Plus Processor accessories and  
replacement parts. These warranties expressly  
exclude any defects or damages caused by  
accessories, replacement parts or repair service  
other than those that have been authorized  
by Cuisinart.  
CUISINART MINI-PREP  
PLUS PROCESSOR  
This warranty supersedes all previous warranties  
on the Cuisinart® Mini-Prep® Plus Processor.  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart®  
Mini-Prep® Plus Processor that was purchased  
at retail for personal, family or household use.  
Except as otherwise required under applicable  
state law, this warranty is not available to retail-  
ers or other commercial purchasers or owners.  
We warrant that your Cuisinart® Mini-Prep® Plus  
Processor will be free of defects in material or  
workmanship under normal home use for 18  
months from the date of original purchase.  
Do not wash the work bowl. Place the cream  
cheese and sugar in the work bowl. Chop for  
10 seconds to combine. Scrape the bottom  
and sides of the bowl. Add the egg and vanilla;  
chop until smooth, about 10 seconds. Scrape  
the bowl and process for another 5 seconds.  
Divide the batter evenly between the two pre-  
pared pans. Place two pans in a larger pan and  
1
add ⁄2 inch of hot water. Bake in the preheated  
We suggest that you complete and return the  
enclosed product registration card promptly to  
facilitate verification of the date of original pur-  
chase. However, return of the product registra-  
tion is not a condition of these warranties.  
If your Cuisinart® Mini-Prep® Plus Processor  
should prove to be defective within the warranty  
period, we will repair it, or if we think necessary,  
replace it. To obtain warranty service, please call  
our Consumer Service Center toll-free at 1-800-  
726-0190 or write to:  
oven for 25 minutes. Remove from the oven,  
remove foil, and place on a rack to cool com-  
pletely. Cover and refrigerate for at least 4  
hours before serving. May be double-wrapped  
and frozen for up to one month.  
These warranties do not cover any damage  
caused by accident, misuse, shipment or other  
than ordinary household use.  
These warranties exclude all incidental or  
consequential damages. Some states do not  
allow the exclusion of or limitation of incidental  
or consequential damages, so the foregoing  
limitation may not apply to you.  
Note: May also be made in four 4-ounce  
ramekins or custard cups. Omit the crust, and  
follow directions as given. Baking time will be  
22 minutes.  
Nutritional information per serving:  
Calories 169 (43% from fat) • carb. 21g  
• pro. 4g • fat 8g • sat. fat 4g • chol. 72mg  
• sod. 111mg • calc. 22mg • fiber 0g  
CALIFORNIA RESIDENTS ONLY  
Cuisinart  
California law provides that for In-Warranty  
Service, California residents have the option  
of returning a nonconforming product (A) to the  
store where it was purchased or (B) to another  
retail store which sells Cuisinart® products of the  
same type. The retail store shall then, according  
to its preference, either repair the product, refer  
the consumer to an independent repair facility,  
replace the product, or refund the purchase  
price less the amount directly attributable to the  
consumer’s prior usage of the product. If either  
of the above two options does not result in the  
appropriate relief to the consumer, the consumer  
may then take the product to an independent  
repair facility if service or repair can be  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your  
return, please also enclose $10.00 for shipping  
and handling of the product (California residents  
need only supply proof of purchase and should  
call 1-800-726-0190 for shipping instructions).  
Please also be sure to include a return address,  
description of the product defect, product serial  
number, and any other information pertinent to  
the product’s return. Please pay by check or  
money order.  
10  
economically accomplished. Cuisinart and not  
the consumer will be responsible for the  
reasonable cost of such service, repair,  
replacement, or refund for nonconforming  
products under warranty.  
California residents may also, according to their  
preference, return nonconforming products  
directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service  
Center toll-free at 800-726-0190. Cuisinart will  
be responsible for the cost of the repair,  
replacement, and shipping and handling for  
such nonconforming products under warranty.  
BEFORE RETURNING YOUR  
CUISINART® PRODUCT  
Important: If the nonconforming product is to  
be serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center to  
ensure that the problem is properly diagnosed,  
the product serviced with the correct parts, and  
to ensure that the product is still under warranty.  
11  
Ice Cream  
Makers  
Rice Cookers  
Grills  
Food  
Processors  
Coffee Makers  
Discover the complete line of Cuisinart® brand premier kitchen appliances  
including food processors, mini food processors, hand mixers, blenders, toasters,  
coffeemakers, cookware, ice cream makers and toaster ovens at  
© 2005 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13494  
U IB-5719A  
Version no.: DLC2A IB-5719A  
SIZE: 216mm(W) x 178mm(H)  
Total Pages : 12pcs  
Material:  
Cover:157gsm Matt Artpaper  
Inside: 120gsm Gloss Artpaper  
Coating: Varnishing in cover page  
Color:  
Cover: 4C + 1C (Black)  
Inside: 1C + 1C (Black)  
Date: 03/31/05  
P. O.: 0503000 (00/00/2005_OP)  
Tel: 2357 0071  
Fax: 2357 0318  

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