Cuisinart Blender DLC 5 User Manual

INSTRUCTION  
AND RECIPE BOOKLET  
FOOD PROCESSOR  
DLC-5 Series  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
 
TABLE OF CONTENTS:  
Introduction . . . . . . . . . . . . . . . . . . . . page 3  
The Machine Includes . . . . . . . . . . . . page 3  
Assembly Instructions . . . . . . . . . . . page 4  
Operating Controls . . . . . . . . . . . . . . page 4  
Practicing with Food . . . . . . . . . . . . . page 5  
Adding Food While Processing . . . . page 5  
Removing Processed Food . . . . . . . . page 5  
Techniques for Chopping and  
Puréeing with the Metal Blade . . . . . page 5  
Chop raw fruits and vegetables . . . . page 5  
Purée fruits and  
cooked vegetables . . . . . . . . . . . . . page 5  
Dislodge food . . . . . . . . . . . . . . . . . . page 6  
Chop hard foods . . . . . . . . . . . . . . . page 6  
Chop parsley and other foods . . . . . page 6  
Chop peel from citrus fruit . . . . . . . . page 6  
Chop sticky fruit like dates . . . . . . . . page 6  
Chop meat, poultry, fish  
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. Always unplug from outlet when not in use,  
before putting on or taking off parts, before  
removing food 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 nearest authorized service  
facility for examination, repair, or electrical  
or mechanical adjustment.  
and seafood . . . . . . . . . . . . . . . . . . page 6  
Purée meat, poultry, fish  
and seafood . . . . . . . . . . . . . . . . . . page 6  
Chop nuts . . . . . . . . . . . . . . . . . . . . page 6  
Make peanut butter . . . . . . . . . . . . . page 7  
Make flavored butters . . . . . . . . . . . page 7  
Make mayonnaise . . . . . . . . . . . . . . . page 7  
Beat egg whites . . . . . . . . . . . . . . . . page 7  
Whip cream . . . . . . . . . . . . . . . . . . . page 7  
Make crumbs and crumb crust . . . . . page 7  
Make pastry . . . . . . . . . . . . . . . . . . . page 7  
Make quick breads and cakes . . . . . page 8  
Preparing Food for Slicing  
and Shredding . . . . . . . . . . . . . . . . . . page 8  
Round fruits and vegetables . . . . . . . page 8  
Whole peppers . . . . . . . . . . . . . . . . . page 8  
Large fruits . . . . . . . . . . . . . . . . . . . . page 8  
Cabbage and iceberg lettuce . . . . . . page 8  
Packing the feed tube . . . . . . . . . . . . page 8  
Practicing Slicing and Shredding . . page 9  
Removing Sliced or  
Operation  
1. Keep hands as well as spatulas and other  
utensils away from moving blades or discs  
while processing food, to prevent the possibil-  
ity of severe personal injury or damage to  
food processor. A plastic scraper may be  
used, but only when the food processor motor  
is stopped.  
2. Avoid contact with moving parts. Never push  
food down by hand when slicing or shredding.  
Always use pusher.  
3. Make sure motor has completely stopped  
before removing cover. (If machine does not  
stop within 4 seconds after you remove the  
pusher assembly, call 1-800-762-0190 for  
assistance. Do not use machine.)  
4. 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 in use. Store blades and discs as  
you would sharp knives, out of reach of  
children.  
Shredded Food . . . . . . . . . . . . . . . . . page 9  
Techniques for Slicing  
and Shredding . . . . . . . . . . . . . . . . . . page 9  
Small round fruits  
and vegetables . . . . . . . . . . . . . . . . page 9  
Long fruits and vegetables . . . . . . . . page 9  
Small amounts of food . . . . . . . . . . . page 9  
French-cut green beans . . . . . . . . . . page 9  
Matchsticks or julienned strips . . . . . page 9  
Slicing Meat and Poultry . . . . . . . . . page 10  
Cooked meat and poultry . . . . . . . . page 10  
Uncooked meat and poultry . . . . . . page 10  
Sausages . . . . . . . . . . . . . . . . . . . . page 10  
Firm cheeses . . . . . . . . . . . . . . . . . page 10  
Slicing and Shredding Cheese . . . . page 10  
Troubleshooting Guide . . . . . . . . . . page 11  
Cleaning and Storing . . . . . . . . . . . . page 11  
Safety . . . . . . . . . . . . . . . . . . . . . . . . page 12  
Technical Data . . . . . . . . . . . . . . . . . page 12  
Repacking for Shipment . . . . . . . . . page 12  
Warranty . . . . . . . . . . . . . . . . . . . . . page 13  
Recipes . . . . . . . . . . . . . . . . . . . . . . page 14  
5. Be sure cover and feed tube are securely  
locked in place before operating food  
processor.  
6. Never try to override or tamper with cover  
interlock mechanism.  
Cleaning  
To protect against risk of electrical shock, do  
not put base in water or other liquid.  
 
2
General  
THE MACHINE INCLUDES  
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 influence of  
alcohol or other substances that affect your  
reaction time or perception.  
3. This food processor is UL listed for house-  
hold use. Use it only for food preparation  
as described in this instruction/recipe book.  
4. The use of attachments not recommended  
or sold by Cuisinart may cause fire, electrical  
shock or personal injury, or damage to your  
food processor.  
1. Housing base with motor shaft and  
3-position control switch  
2. Pusher that fits into feed tube and guides  
food for slicing or shredding  
3. Cover with feed tube  
4. 7-cup work bowl  
5. Stainless steel chopping/mixing blade for  
raw and cooked food to any consistency  
from coarse chop to fine purée  
6. Slicing disc for perfect slices  
7. Shredding disc for shredding vegetables,  
cheese, nuts and chocolate  
5. To avoid possible malfunction of work bowl  
switch, never store processor with pusher  
assembly in locked position.  
8. Plastic Spatula  
SAVE THESE  
Chopping/Mixing  
Blade  
INSTRUCTIONS  
FOR HOUSEHOLD  
Medium Shredding  
Disc With Stem  
USE ONLY  
NOTICE  
4mm  
Slicing Disc  
With Stem  
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.  
Pusher  
INTRODUCTION  
Cover with  
Feed Tube  
Congratulations on your purchase of a Cuisinart®  
Food Processor. This product is the ultimate food  
preparation tool, and it comes from the originator  
of the America food processor, Cuisinart.  
This Cuisinart® Food Processor has all the  
elements of quality that Cuisinart is known  
for, including a powerful motor that is strong  
enough to knead bread dough, and a patented  
stainless steel chopping/mixing blade for  
tough jobs like chopping meat or delicate  
jobs like chopping parsley. Also included are  
patented stainless steel shredding and slicing  
discs for perfect slices and shreds every time.  
7-cup  
Work Bowl  
Spatula  
With your Cuisinart® Food Processor you will  
prepare meals that combine simplicity, speed,  
quality, taste and good nutrition. We’re confident  
that your Cuisinart® Food Processor will add to  
your pleasure in cooking for many years to come.  
Housing  
Base  
 
3
3. Be sure disc is pushed down as far as it will  
go. Push only on rim; never touch sharp  
cutting blade.  
ASSEMBLY  
INSTRUCTIONS  
4. Put cover on work bowl and turn it  
counterclockwise to lock it into place.  
Read all instructions before you start.  
Check that your household voltage  
matches that shown on label on bottom  
of food processor base.  
5. Put food into feed tube. (If you are slicing,  
first cut one end of food flat.)  
6. Insert pusher. Use moderate pressure to  
push down on pusher with one hand while  
holding control switch down with other hand  
until food is sliced or shredded. This will take  
only a few seconds.  
Blade Operation  
1. Put base on counter or table near electrical  
outlet. Do not plug in until food processor is  
totally assembled. Pick up empty work bowl,  
holding it in both hands, with handle toward  
you. Put bowl on base, fitting center tube  
over shaft on base and placing handle  
Never put fingers or spatula in feed tube.  
Always use pusher.  
Wait until disc stops spinning before removing  
cover. When it stops, remove cover before  
removing work bowl. Never try to remove cover  
and work bowl together; this could damage  
work bowl.  
slightly to left of front center (7 o’clock).  
2. Turn bowl counterclockwise as far as it will  
go. It will click into locked position.  
3. Pick up metal blade by center plastic part.  
Never touch metal cutting blades, which are  
razor sharp. Note D-shaped outline on top;  
it matches shape of motor shaft.  
Remove disc before removing work bowl. Place  
two fingers under each side of disc and lift it  
straight up.  
4. Place blade over motor shaft, lining up  
D-shaped outline with shape of shaft.  
Blade should drop onto shaft. If it doesn’t,  
twist it gently clockwise until it does. Push  
top of center plastic part to push blade  
down as far as it will go. Lower blade  
should almost touch bottom of bowl.  
Then turn bowl clockwise to remove it from  
base and lift it straight up.  
OPERATING CONTROLS  
Control switch on base of machine has 3 posi-  
tions, giving you fingertip control of operation.  
5. Put cover on bowl, with feed tube at front,  
slightly to left of front center.  
For continuous operation, move control switch  
up to ON position. Motor will start.  
6. Turn cover counterclockwise to lock it into  
place. It will click into position. Motor will  
not start unless work bowl is securely locked  
in position and cover is securely locked on  
work bowl.  
To turn motor off, move control switch down to  
OFF position in center.  
For on-off operation, called pulse-chopping or  
pulsing, press control switch down to PULSE  
position, then release it.  
7. Insert pusher in feed tube. Always use  
pusher to guide food through feed tube.  
Never use your fingers or spatula.  
8. Plug your Cuisinart® Food Processor into  
a household electrical outlet.  
Motor runs as long as you hold control switch  
down. Motor stops when you release control  
switch. Try it a few times.  
Notice that you control duration and frequency  
of pulses by length of time you hold control  
switch down and rate at which you press it.  
Allow enough time between pulses to let  
everything in work bowl fall to bottom.  
Disc Operation  
1. Assemble bowl on base in usual way (see  
steps 1 and 2 above.)  
2. Always handle slicing or shredding disc by  
rims. Never touch sharp cutting blades. Note  
D-shaped cutout on top of disc. It matches  
shape of motor shaft.  
Always use control switch for pulse/chopping.  
Never turn cover back and forth to start and  
stop processor.  
Place disc over motor shaft, lining up  
D-shaped cutout over shaft. Disc will  
drop onto shaft.  
 
4
PRACTICING WITH FOOD REMOVING  
Try chopping some food to get a feel of how  
PROCESSED FOOD  
the processor works. (You might start out  
with a soft fruit or vegetable like an onion or  
a zucchini.)  
Before removing processed food, wait for blade  
to stop spinning. Then remove cover by turning  
it clockwise. Never try to remove cover and  
work bowl together; this can damage work  
bowl.  
First, cut it into 1-inch (2.5cm) pieces.  
Insert metal blade in work bowl and put in food  
pieces. Put on cover and lock it. Press control  
switch down to PULSE, then release it. Repeat  
two or three times. Each time blade stops, let  
food pieces drop to bottom of bowl before  
pulsing again. That puts them in path of blade  
when motor starts.  
After processing liquids, remove work bowl  
from base of processor before removing metal  
blade. Turn handle of bowl clockwise to unlock  
bowl from base and lift bowl straight up.  
It is important not to let blade fall out of work  
bowl when you empty it. Here are three ways to  
prevent this:  
Watch what happens to food. (New users are  
often surprised at how fast the processor  
works. You will quickly get used to the speed.)  
1. Before tilting bowl, use spatula to remove  
food from around blade. Carefully remove  
blade by finger grips on each side of center  
plastic knob.  
With pulse-chopping technique, you can get an  
even chop without danger of overprocessing.  
Check texture by looking through work bowl.  
2. Hold top of blade in place with finger or  
spatula while pouring out processed food.  
For a coarse chop, pulse only a few times.  
3. Make sure your hands are dry. Insert finger  
through hole in underside of bowl and place  
thumb on rim of bowl. Grip inside of blade  
shaft firmly to hold blade in place.  
For a finer chop, continue pulse/chopping until  
texture is the consistency you want.  
Onions and other food with a high water con-  
tent turn into a smooth purée very quickly. Do  
not over chop – look at food through work bowl  
after each pulse.  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH THE  
METAL BLADE  
These are some conditions that affect results:  
• Size of pieces you put in bowl – all should  
be about the same.  
• Amount of food you process – don’t add  
too much at once.  
Type of processing you choose –  
continuous or pulse/chopping.  
To chop raw fruits and vegetables:  
First cut the food into 1-inch (2.5cm) pieces.  
You get a more even chop when all pieces are  
about the same size.  
ADDING FOOD  
Put no more than the recommended amount  
of food into the work bowl (see table inside  
front cover). Lock the cover in place. Press the  
PULSE button at the rate of 1 second on,  
1 second off, until the food is coarsely  
chopped. For more finely chopped results,  
hold the PULSE button, letting the machine  
run continuously until the desired consistency  
is reached. Check frequently to avoid overpro-  
cessing. Use the spatula to scrape down the  
sides of the work bowl if necessary.  
WHILE PROCESSING  
When you want to add liquid while machine is  
running, pour it through open feed tube. This is  
especially useful when making mayonnaise,  
bread dough, cakes and many other recipes.  
See Index for recipes.  
When you want to add small pieces of food like  
cheese, meat or garlic cloves while machine is  
running, drop them through open feed tube.  
To purée fruits and cooked vegetables:  
First, cut the food into 1-inch (2.5cm) pieces.  
You get a smoother purée faster when all  
pieces are about equal in size.  
 
5
Put no more than the recommended amount  
of food in the work bowl (see table inside  
front cover). Lock the cover in place. PULSE  
to chop coarsely, then press the ON button  
and process continuously until food is puréed.  
(NOTE: Cooked potatoes are an exception to  
this procedure. They develop a gluey texture  
when processed with the metal blade.)  
To chop peel from citrus fruit or to chop  
sticky fruit like dates or raisins:  
For citrus, remove only the peel with a  
vegetable peeler, not the white pith which is  
bitter tasting.  
Cut the peel into lengths of 2 inches (5cm)  
or less and process with 1/2 cup (125 ml) of  
granulated sugar until finely chopped. This may  
take 2 minutes or longer.  
When making soup, you will want to purée  
vegetables that have been cooked in liquid.  
Don’t add the liquid to the work bowl, just  
the cooked vegetables; remove vegetables  
with a slotted spoon. They will purée faster  
and smoother without liquid. Then add just  
enough liquid to make the purée pourable,  
return to the soup liquid and stir to combine.  
For sticky fruit like dates, raisins, prunes and  
candied fruit, first freeze the fruit for about  
10 minutes. Add some of the flour called for  
in the recipe to the fruit. Use no more than  
1 cup (250 ml) of flour for each cup of fruit.  
To chop meat, poultry, fish and seafood:  
To dislodge food:  
The food should be very cold, but not frozen.  
Cut it into 1-inch (2.5cm) pieces to ensure an  
even chop. Using the ON button, process no  
more than the recommended amount at one  
time (see table inside front cover). Press the  
PULSE button 3 or 4 times at a rate of  
1 second on, 1 second off. If the food is not  
chopped finely enough, let the processor run  
continuously for a few seconds. Check the  
texture often to avoid overprocessing. Use  
a spatula to scrape food from the sides of  
the bowl as necessary.  
Occasionally, a piece of food may become  
wedged between the blade and the work bowl.  
If this happens, unplug the machine, remove  
the cover, lift the blade out carefully and  
remove the wedged piece. Empty the bowl,  
reinsert the blade and lock the cover into  
place. Press the ON button and drop the food  
pieces through the feed tube opening while the  
machine is running. After adding a cupful this  
way, add the remaining food to the bowl and  
process in the usual manner.  
To purée meat, poultry, fish and seafood:  
To chop hard foods:  
Prepare the food as described above. Press  
the PULSE button until evenly chopped, then  
process continuously to the desired texture.  
Scrape the bowl with a spatula as needed.  
To chop hard food like garlic and hard cheese,  
assemble the unit, remove the pusher, press  
the ON button and drop the food through the  
feed tube while the machine is running.  
Leave the purée in the work bowl and add  
eggs, cream and seasonings as called for by  
the recipe. Process to combine thoroughly.  
Small foods like garlic can be dropped in  
whole. Large foods like hard cheese should be  
cut into 1-inch (2.5cm) pieces. This method of  
processing minces garlic, shallots and onions.  
Hard cheese and coconut will have the same  
texture as if they had been hand grated.  
Remember, you control texture by the length  
of time you process. By varying the processing  
time, you can get a range of textures suitable  
for hamburgers, hash, stuffed peppers, or  
smooth mousses.  
IMPORTANT: Never try to process cheese that  
is too hard to cut with a knife. You may damage  
the blade or the machine.  
To chop nuts:  
To chop parsley and other fresh herbs:  
Chop no more than the recommended amount  
at one time. Press and release the PULSE but-  
ton and check frequently to avoid nuts clump-  
ing together in a nut butter. When a recipe calls  
for flour or sugar, add some to the nuts before  
you chop, about 1/2 cup for each cup of nuts.  
This allows you to chop the nuts as fine as you  
want without turning them into a nut butter. You  
can also chop nuts with a shredding or slicing  
disc. The optional Fine Shredding Disc is  
particularly good.  
The herbs, the work bowl and the metal chop-  
ping blade must all be thoroughly clean and  
dry. Remove stems from herbs. Add leaves to  
bowl and process, using the PULSE button  
until chopped as fine as desired. 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  
4-5 days, stored in an airtight bag in the  
refrigerator. They may be frozen for months,  
stored in an airtight container or bag.  
 
6
To make peanut butter and other  
nut butters:  
flavored vinegars, or adding chopped fresh  
herbs, or even roasted garlic to taste. To make  
your mayonnaise a little lighter, you may add  
some well-drained nonfat plain yogurt to taste.  
Process up to the recommended amount of  
nuts. Using the ON button, let the machine  
run continuously.  
To beat egg whites:  
After 1-1/2 to 2 minutes, the ground nuts will  
form a ball that will gradually smooth out.  
Scrape the sides of the bowl and continue  
processing until drops of oil are visible. Taste  
for consistency. The longer you process, the  
softer the butter. For chunk style, add a handful  
of nuts just after the ball of nut butter begins to  
smooth out. To make cashew butter, add a little  
bland vegetable oil. Processor nut butters  
contain no preservatives. Store in refrigerator to  
keep from separating.  
The work bowl must be absolutely clean. Add  
3 or more egg whites (up to 6 large egg whites)  
and press the ON button. Add about 1 tea-  
spoon of lemon juice or vinegar for every egg  
white. Vinegar makes stiffer whites; its flavor is  
hardly detectable in cakes or soufflés. Continue  
processing until the egg whites hold their  
shape, about 1-1/2 to 2-1/2 minutes.  
To whip cream:  
Processor whipped cream holds its shape very  
well. It is good for decoration or as a topping;  
however, it will not whip to the light, fluffy  
consistency obtained by methods that beat in  
more air. Chill the cream well before starting.  
Process continuously using the ON button, until  
it begins to thicken. Then add sugar as desired  
and continue processing, watching carefully for  
the desired consistency.  
To make flavored butters, spreads and dips:  
Cut room temperature butter into tablespoon  
size pieces. Finely chop flavoring ingredients  
first, such as anchovies, cheese, herbs, etc. Be  
sure work bowl is clean and dry. Add small  
hard ingredients like garlic and hard cheese  
through the feed tube while machine is running.  
Next, add the butter and process using the ON  
button, until smooth.  
For consistently reliable results, add 2 table-  
spoons (30 ml) of nonfat dry milk for every  
cup of cream before whipping.  
Add any liquid ingredients last, while the  
processor is running, and process just long  
enough to blend. Process ingredients for  
spreads and dips the same way. They should  
be at room temperature and cut into 1-inch  
(2.5cm) cubes, or added by tablespoonfuls.  
To make crumbs and crumb crusts:  
Cut or break bread, crackers or cookies into  
1-inch pieces and place in work bowl. Press  
the ON button and process continuously until  
they reach the desired texture. For seasoned  
crumbs, chop parsley or other fresh herbs with  
the crumbs. For buttered crumbs, process until  
the dry crumbs are of the desired texture, then  
dribble melted butter through the feed tube  
opening while the machine is running. For  
crumb crusts, process crackers or cookies as  
described above. Add sugar, spices and butter,  
and cut into pieces as specified by your recipe.  
Process until well combined.  
To make mayonnaise:  
You can make foolproof homemade mayon-  
naise in your food processor. The work bowl  
and metal blade must be clean and dry. Use  
the metal blade to process eggs (for safe food  
procedures, we recommend using pasteurized  
liquid eggs, or the "cooked egg" recipe on  
page 21), salt, vinegar or lemon juice, dry  
mustard, and two tablespoons of the oil until  
smooth, at least 30 seconds. With the machine  
running, pour 1/4 cup of the oil into the pusher.  
After it dribbles through the pinhole in the  
bottom, remove the pusher and very slowly  
add the remaining oil while the machine runs.  
Process until all the oil has been added and  
the mixture is totally emulsified. Remove from  
the processor, cover and keep chilled until  
ready to use. Homemade mayonnaise will  
keep in the refrigerator for 3 to 4 days.  
To make pastry:  
Combine unbleached all-purpose flour, salt and  
pieces of very cold butter in the work bowl.  
Process to the consistency of cornmeal.  
Sprinkle evenly with the minimum amount of  
cold liquid in the recipe. PULSE 5 or 6 times.  
The dough should begin to hold together when  
pressed. If it is still dry and crumbly, add more  
water – 1 teaspoon at a time – until the dough  
holds together easily. Do not let the dough form  
a ball in the processor or it will be overworked  
and tough. Form into a round disc, one inch  
thick, and wrap in plastic wrap. Refrigerate for  
1 hour before using, or doublewrap and freeze  
for later use.  
For a "one egg" batch of basic mayonnaise,  
use 1/4 cup of liquid pasteurized eggs,  
2 tablespoons vinegar or lemon juice,  
1 teaspoon dry mustard, 1/2 teaspoon kosher  
salt and 1 cup vegetable oil, such as canola oil.  
For variation, you may experiment with using  
 
7
To make quick breads and cakes that use  
baking powder and/or soda:  
PREPARING FOOD FOR  
The most important rule for success is not  
to overmix after adding dry ingredients to wet  
ingredients. The ingredients for these soft  
doughs should be cold, except butter. If the  
recipe calls for chopped ingredients like lemon  
peel or nuts, chop them first while the work  
bowl is clean and dry, then set aside until  
needed.  
SLICING AND SHREDDING  
For disc assembly instructions, refer to  
Assembly Instructions.  
Round fruits and vegetables:  
Before processing onions, apples and other  
large, round fruits and vegetables, cut the  
bottom ends flat to make the food sit stable  
on the disc.  
Put dry ingredients like flour, salt and leavening  
in the work bowl and process with the metal  
blade for 5 seconds to mix.  
Place the food in the feed tube, flat side down,  
as far left as possible, to prevent it from tilting  
when being processed.  
Remove and reserve the dry ingredients.  
Choose fruits that are firm and not too ripe.  
Remove large hard pits and seeds from fruits  
before processing. Seeds from citrus fruits  
need not be removed. Remove the rind or peel  
before slicing or shredding, if desired.  
Add the eggs and sugar to the work bowl and,  
using the ON button, process to mix, letting the  
machine run about 1 minute. Next, add butter  
at room temperature and cut into 1-inch pieces.  
Run machine continuously 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.  
Whole peppers are an exception:  
Remove the stem and cut the stem end flat.  
Remove the core and scoop out the seeds.  
Leave the end opposite the stem whole, to  
keep the structure stiff. This ensures round,  
even slices.  
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.)  
Large fruits like pineapple:  
Cut the ends flat, cut in half, and either core or  
remove the seeds. If necessary, cut the halves  
into smaller pieces to fit the feed tube.  
Cabbage and iceberg lettuce:  
To make cake mix:  
Turn the head on its side and slice off the top  
and bottom, leaving a center section about 3  
inches (8cm) deep. Remove the core, then cut  
in wedges to fit the feed tube. Remove the core  
from the bottom and top pieces and cut into  
wedges to fit into the feed tube.  
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. Press the ON button and  
while the machine is running, add the eggs  
and liquid through the feed tube and process  
for 5 seconds.  
The optional 2mm Slicing Disc is excellent  
for slicing cabbage for coleslaw.  
If the fruit or vegetable doesn’t fit, try inserting  
it from the bottom of the feed tube, where the  
opening is slightly larger.  
Scrape down the sides of the work bowl and  
process 1 minute more for maximum volume.  
Do not remove the metal blade.  
Pack the feed tube for desired results:  
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.  
For long slices or shreds, cut food to the width  
of feed tube and pack pieces horizontally.  
For small, round slices or short shreds from  
carrots, zucchini and other long vegetables, cut  
to height of feed tube and pack tightly upright.  
Tip:  
After emptying cake batter or puréed soup from  
the work bowl, replace the bowl on the motor  
base and PULSE once. Centrifugal force will  
spin the batter off the blade onto the sides of  
the work bowl. Remove the blade, and use the  
spatula to scrape any remaining batter from  
the bowl.  
Food should fit snugly, but not so tightly that it  
prevents the pusher from moving.  
When slicing or shredding, always use the  
pusher.  
 
8
Never put your fingers or a spatula into the  
feed tube.  
TECHNIQUES  
Never push down hard on the pusher. Use light  
pressure for soft fruits and vegetables like  
bananas, mushrooms, strawberries and toma-  
toes, and for all cheese. Use medium  
pressure for most food: apples, celery, citrus  
fruit, potatoes and zucchini. Use firm pressure  
for hard vegetables like carrots and yams.  
FOR SLICING AND  
SHREDDING  
Small, round fruits and vegetables:  
For large berries, radishes and mushrooms,  
trim the bottom ends flat with a knife. Insert  
the food through the feed tube, standing each  
piece on a flat end. You can fill the tube to  
about 1 inch (2.5cm) from the top.  
PRACTICING SLICING  
AND SHREDDING  
The bottom layer gives you perfect slices  
for garnish.  
1. Insert a slicing or shredding disc, put the  
cover on the work bowl and insert the food  
in the feed tube.  
If you want all the slices to be perfect, it’s  
best to process one layer at a time.  
Long fruits and vegetables:  
2. Slide the pusher into place, and apply pres-  
sure to the pusher while pressing down the  
PULSE button. Release the button as soon  
as the food is sliced or shredded.  
Trim foods like bananas, celery and zucchini by  
cutting them into pieces slightly shorter than  
the feed tube. Cut both ends flat. (Use a ruler  
as a guide, or the pusher assembly.)  
3. You can load the feed tube repeatedly  
without removing work bowl cover.  
Fill the feed tube with the pieces, standing  
them vertically and adding enough pieces so  
they are solidly packed and cannot tilt side-  
ways as they are sliced or shredded.  
Simply grasp the pusher and lift up. The pusher  
will come out easily, leaving the cover and feed  
tube in place. Your other hand is free to reload  
the feed tube, and you do not need to re-press  
the ON button if it was previously selected.  
Small amounts of food:  
Cut the food in lengths slightly shorter than the  
feed tube. If slicing one or two long, thin veg-  
etables like carrots, push them to the far left. If  
you are slicing a few vegetables that are wide  
at one end and narrow at the other (carrots,  
celery or scallions) cut them in half and pack in  
pairs, alternating one wide end up, one narrow  
end up.  
REMOVING SLICED OR  
SHREDDED FOOD  
Before you do anything, wait for the disc to  
stop spinning. When it does, remove the  
pusher first. Unplug the unit. Turn cover clock-  
wise to unlock from work bowl. Lift, remove,  
invert and place on counter space.  
French-cut green beans:  
Trim fresh green beans to feed tube widths.  
Stack in the feed tube horizontally to about one  
inch from the top. Use the slicing disc, apply  
light pressure to the pusher and press the  
PULSE button until beans are sliced.  
Remove the slicing or shredding disc.  
Place two fingers under each side of the disc  
and lift it straight up. Place the disc on top of  
the inverted work bowl cover to minimize drips  
and spills.  
To make long, horizontal slices of raw zucchini  
or carrots, use the same procedure.  
Matchsticks or julienne strips:  
Process the food twice – ‘double slice’ it. Insert  
large fruits or vegetables (potatoes, turnips,  
zucchini, apples) in the feed tube horizontally.  
Apply pressure to the pusher while pressing the  
PULSE button until the food is sliced. You will  
get long slices.  
Remove the slices from the work bowl and  
reassemble. Reinsert them in the feed tube,  
wedging them in tightly. Slice them again. You  
will obtain long julienne strips.  
 
9
With the optional Square Julienne Disc,  
you can make square julienne strips in  
one operation.  
Salami and other sausages:  
If the sausage is soft, freeze it until hard to the  
touch but easily pierced with the tip of a sharp  
knife. Hard sausages need not be frozen. Cut  
the sausage into pieces to fill the feed tube  
completely. Stand the pieces vertically, packing  
them tightly so they cannot tilt sideways.  
SLICING MEAT  
AND POULTRY  
Cooked meat and poultry:  
SLICING AND  
The food must be very cold. If possible, use a  
piece of food just large enough to fit in the feed  
tube. To make julienne strips of ham, bologna  
or luncheon meat, stack slices, then roll or fold  
them double and stand upright in the feed  
tube, wedging in as many rolls as possible.  
This technique works better with square or rec-  
tangular pieces than with round ones.  
SHREDDING CHEESE  
Firm cheese like Swiss and Cheddar:  
Cut the cheese into pieces to fit the feed tube.  
Put it in the freezer until semi-frozen, hard to  
the touch but easily pierced with the tip of a  
sharp knife. Stand the pieces in the feed tube  
and apply light pressure to the pusher.  
Uncooked meat and poultry:  
Cut the food into pieces to fit the feed tube.  
Boneless, skinned chicken breasts will usually  
fit when cut in half crosswise. Wrap the pieces  
in plastic wrap and put them in the freezer.  
They are ready to slice when they are easily  
pierced with the tip of a sharp knife, although  
semi-frozen and hard to the touch. Remove  
plastic wrap. Stand them in the feed tube, cut  
side down, and slice them against the grain,  
using firm pressure on the pusher. Or lay them  
flat in the feed tube, as many as will fit, and  
slice with the grain, using firm pressure.  
IMPORTANT: Never try to slice soft cheese like  
mozzarella or hard cheese like Parmesan. You  
may damage the slicing disc or the food  
processor itself. You can successfully shred  
most cheeses except soft ones. The exception  
is mozzarella, which shreds well if thoroughly  
chilled. Hard cheeses like Parmesan shred well  
only at room temperature.  
Therefore, only attempt to slice or shred  
mozzarella when well chilled, and Parmesan  
when at room temperature.  
Refer to chart below for specific cheeses.  
SLICING AND SHREDDING CHEESE  
TYPE OF CHEESE  
Soft  
CHOP/ Purée  
SHRED  
SLICE  
Brie, Camembert, room temperature  
Mozzarella chilled 15-20 min in freezer  
Ricotta, room temperature  
Cottage, Cream  
yes  
no  
yes  
yes  
no  
yes  
no  
no  
no  
no  
no  
no  
Semi-Soft  
Blue, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
no  
no  
no  
Fontina, chilled  
Bel Paese, chilled  
Semi-Hard  
Cheddar, chilled  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
yes  
Monterey Jack, Longhorn, chilled  
Swiss, Jarlsberg, chilled  
Edam, Gouda, chilled  
Provolone, chilled  
Hard, at room temperature  
Parmesan, Romano, Locatelli  
Pecorino, Asiago  
yes  
yes  
yes  
yes  
no  
no  
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.  
 
10  
ADDITIONAL  
CLEANING AND STORING  
Keep your food processor ready for use on a  
kitchen counter. When it’s not being used, leave  
it unplugged. Don’t leave it with the cover in  
the locked position; this could damage the  
on-off mechanism.  
INFORMATION  
TROUBLESHOOTING GUIDE  
These are some problems that beginners with a  
food processor sometimes experience, along  
with their solutions.  
Store blades and discs in a safe, convenient  
place, as you would sharp knives – out of reach  
of children. All parts except motor base are  
dishwasher safe and we recommend washing  
them in the dishwasher on the top rack only.  
Due to intense water heat, washing the work  
bowl, work bowl cover or accessories on the  
bottom rack, may cause damage over time.  
Insert work bowl upside down. Remember  
where you place sharp blades and discs, and  
unload dishwasher carefully.  
Food is unevenly chopped  
Either you are trying to process too much food  
at one time, or you are running the machine  
continuously instead of pulse/chopping until  
pieces of food are no larger than 1/2-inch  
(1.25cm) pieces.  
Liquid leaks from bottom of work bowl  
onto motor base  
Remove work bowl from base as soon as you  
finish processing. Do not remove metal blade  
first. When work bowl and blade are removed  
together, blade drops down and forms an  
almost perfect seal against bowl.  
To simplify cleaning, rinse work bowl, cover,  
pusher and blade or disc immediately after use  
so food won’t dry on them.  
Liquid leaks out between work bowl and  
cover when machine is running  
If you wash blades and discs by hand, do it  
carefully. Avoid leaving them in soapy water,  
where they may disappear from sight. To clean  
metal blade, fill work bowl with soapy water,  
hold blade by its center plastic part and move  
it up and down on center shaft. Use of a spray  
attachment is also effective. If necessary, use  
a brush.  
You added too much liquid. Never use more  
than 2 cups (480ml) of a very thin liquid. The  
thicker the liquid, the more you can use. With  
thick mixtures like pancake or cake batter, for  
example, you can process as much as 4 cups  
(950ml).  
Work bowl is made of Lexan® polycarbonate  
plastic, which is shatter resistant and heat-  
resistant, dishwasher and microwave-safe.  
Slices are uneven or slanted  
Pack feed tube more carefully. Maintain even  
pressure on pusher.  
Carrots or similar food falls over in  
feed tube  
Cut food into pieces of equal size, not over  
4 inches (10cm) long. Use enough pieces to  
fit feed tube snugly. Cut carrots in half and  
insert one piece point side down and other  
stem-side down.  
Chopping certain foods may scratch or cloud  
work bowl. Among them are ice, whole spices,  
coffee beans and essential oils like wintergreen.  
If you like to prepare your own spice blends,  
you may want to keep a second bowl just for  
that purpose.  
Base housing is made of tough plastic with  
high impact resistance. Its smooth surface will  
look new for years. Keep a sponge handy as  
you work and wipe spills from base. Four rub-  
ber feet on underside of base keep it from  
moving on most work surfaces when machine  
is processing heavy loads. Clean feet from time  
to time; if rubber surface is not clean, machine  
may move on counter. If feet leave spots on  
counter, spray with spot remover and wipe with  
damp sponge. If any trace of spot remains,  
repeat procedure and wipe area with damp  
sponge and nonabrasive cleaning powder.  
Sliced or shredded food piles up on one  
side or work bowl  
This is normal. Remove disc occasionally and  
even out processed food. When food gets  
close to bottom of disc, empty bowl.  
A few pieces of food remain on top of slicing  
or shredding disc.  
This is normal. Save remaining pieces of food  
in plastic bag for later use. Vegetable scraps  
can be puréed for soups or used to thicken  
sauces or stews. In every case, there would be  
more waste if you sliced or shredded the food  
by hand.  
IMPORTANT: Never store any blade or disc  
on motor shaft. No blade or disc should be  
placed on shaft except when processor is  
in use.  
Cheese spreads out and collects on top of  
shredding disc  
Cheese was not cold enough, or pressure on  
pusher was too great. Always use light pres-  
sure when processing cheese.  
 
11  
The DLC-5 is intended for Household  
Use Only  
REPACKING  
FOR SHIPMENT  
Save the carton that your food processor was  
packed in, and the carton inserts too. They will  
be useful if you need to repack the processor  
for moving or other shipment.  
SAFETY  
• Like any powerful electrical appliance, your  
food processor should be handled with care.  
These are some procedures that will protect  
you and your family from misuse that could  
cause injury.  
1. Open 4 flaps at one end of carton.  
Insert plastic foam block with cut-out for  
processor base at closed end of carton.  
• Handle metal blade and discs carefully. Their  
cutting edges are very sharp.  
2. Place carton on floor or low table.  
3. Place work bowl on base of machine and  
lock it into place. Coil power cord and  
secure it with rubber band or twist tie.  
Make sure work bowl is still locked into  
place.  
• Never put blade or disc on motor shaft until  
work bowl is securely locked in place.  
• Always make certain that blade or disc is  
down on motor shaft as far as it will go.  
4. Lift base by grasping top of work bowl with  
both hands. Lower it into box, positioning it  
so control switch and power cord fit into  
appropriate cutouts of foam block.  
• Always insert metal blade in work bowl before  
putting ingredients in work bowl.  
• When slicing or shredding food, always use  
pusher. Never put your fingers or a spatula  
into feed tube.  
5. Insert metal blade on motor shaft.  
6. Place second foam block into carton, posi-  
tioning it so short side with cavity for work  
bowl cover goes over handle side of work  
bowl.  
• Always wait for blade or disc to stop spinning  
before you remove cover from work bowl.  
• Be careful not to let metal blade fall out of  
work bowl when you empty bowl. Remove it  
before tilting bowl, or hold it in place.  
7. Slide slicing and shredding discs into slots  
provided on opposite long sides of foam  
block. BE CAREFUL NOT TO TOUCH  
CUTTING EDGES.  
SOME TECHNICAL DATA  
8. Insert spatula, round side up, into space  
provided on one long side of foam block.  
The line voltage and frequency appropriate for  
your machine are shown on label on underside  
of base.  
9. Insert work bowl cover, upside down, into  
large cavity of foam block.  
A safety switch prevents machine from operat-  
ing when work bowl or cover is not locked into  
position. Motor stops within seconds when  
control switch is turned off or cover is  
unlocked.  
10. Insert pusher into feed tube of workbowl.  
11. Close flaps and tape all seams securely  
with pressure-sensitive or other packing  
tape. If you are shipping by public carrier,  
wrap carton in heavy paper, tape or tie it  
and address it. The Cuisinart Customer  
Service Department will give you complete  
shipping instructions if you are returning  
processor for repair.  
An automatic temperature-controlled circuit  
breaker in the motor ensures protection against  
motor burnout. If processor runs for exception-  
ally long time when chopping, mixing or knead-  
ing thick or heavy mixtures in successive  
batches, motor may overheat. If this happens,  
processor will stop. Turn it off and wait for  
motor to cool off before proceeding. It will usu-  
ally cool off within 10 minutes. In extreme  
cases, it could take an hour.  
If it does not start or stop, please call our  
Customer Service Department toll free at 800-  
726-0190.  
 
12  
DO NOT SEND CASH. (Under California law,  
only proof of purchase is required.) California  
residents should call 1-800-726-0190 for  
shipping instructions.  
WARRANTY  
CUISINART® DLC-5 FOOD PROCESSOR  
LIMITED THREE-YEAR WARRANTY ON  
THE ENTIRE MACHINE.  
Please be sure to include a return address,  
daytime telephone number, description of the  
product defect, product serial number, original  
date of purchase, and any other information  
pertinent to the product’s return.  
Your Cuisinart® DLC-5 Food Processor  
has been manufactured to the strictest  
specifications and has been designed for  
use with the Cuisinart® DLC-5 Food Processor  
authorized accessories and replacement parts.  
This warranty expressly excludes any defects  
or damages caused by accessories, replace-  
ment parts or repair service other than those  
that have been authorized by Cuisinart.  
FULL FIVE-YEAR WARRANTY ON MOTOR  
This warranty supersedes all previous war-  
ranties on Cuisinart® DLC-5 Food Processor.  
This warranty is available to consumers only.  
You are a consumer if you are the owner of a  
Cuisinart® DLC-5 Food 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 retailers or other commercial  
purchasers or owners.  
We warrant that your Cuisinart® DLC-5 Food  
Processor will be free of defects in material or  
workmanship under normal home use for three  
years from the date of original purchase.  
We warrant that the motor for your Cuisinart®  
DLC-5 Food Processor will be free of defects in  
material or workmanship under normal home  
use for five years from the date of original  
purchase.This motor warranty covers the motor  
and excludes all other parts in the motor base  
assembly area such as the upper and lower  
plastic housings, work bowl and cover, blades  
and all electrical components and vertical pro-  
jecting motor shaft sheath.  
This warranty excludes all incidental or  
consequential damages. Some states do  
not allow the exclusion or limitation of  
these damages, so they may not apply  
to you.  
This warranty gives you specific legal rights,  
and you may have other legal rights which  
vary from state to state.  
WARNING:  
Our DLC-5 Food Processor and other  
Cuisinart® Food Processors and Accessories  
have been carefully designed and manufac-  
tured with the highest quality materials to  
assure your satisfaction and safety when  
you use them. Although accessories sold  
by companies other than Cuisinart may be  
compatible with your Cuisinart machine,  
they may also be extremely dangerous,  
and expose the user to serious injury.  
We suggest that you complete and return the  
enclosed product registration card promptly  
to facilitate verification of the date of original  
purchase. However, return of the product  
registration card does not eliminate the need  
for the consumer to maintain the original proof  
of purchase in order to obtain the warranty  
benefits. In the event that you do not have  
proof-of-purchase date, the purchase date for  
purposes of this warranty will be the date of  
manufacture.  
If your Cuisinart® DLC-5 Food Processor should  
prove to be defective within the warranty peri-  
od, we will repair it, or if we think necessary  
replace it, without charge to you. To obtain  
warranty service, simply call our toll-free num-  
ber 800-726-0190 for additional information  
from our Customer Service Representatives.  
Or send the defective product to Customer  
Service at Cuisinart, 150 Milford Road, East  
Windsor, New Jersey 08520. To facilitate the  
speed and accuracy of your return, please  
enclose a check or money order for $10.00  
shipping and handling.  
We specifically caution you not to use other  
brand accessories, such as juicers, which  
permit your machine to operate with exposed  
blades or discs. We also caution  
you not to use the large feed tube on  
this machine with machines built by  
other manufacturers.  
If you have any questions about the safety  
feature of your Cuisinart® DLC-5 Food  
Processor or any other Cuisinart product,  
please call us at the toll-free number that  
appears above.  
 
13  
3
medium avocados (1-3/4 pounds, 790g),  
halved, pitted, peeled, cut in chunks  
RECIPES  
A NOTE ON INGREDIENTS  
1/4  
teaspoon chili powder  
We give both American and metric measures  
for all ingredients for the DLC-5 Food  
Processor. Follow whichever system you  
are used to and ignore the measures for  
the other system.  
Salt to taste  
medium tomato (5 ounces, 140g),  
seeded and quartered (optional)  
1
Insert metal blade and turn on machine. While  
machine is running, drop parsley, garlic and  
chili through feed tube and process until  
minced, about 10 seconds. Use spatula to  
scrape bowl. Add lemon juice and process for  
3 seconds.  
In many of the recipes that follow, ingredients  
that are lower in cholesterol and fat have been  
used in place of their common counterparts, i.e.  
margarine instead of butter and light sour  
cream instead of sour cream.  
Add avocados, chili power and salt to taste.  
Process until smooth, about 1 minute, stopping  
to scrape bowl as necessary. If using tomato,  
add to bowl and pulse-chop about 6 times,  
until coarsely chopped.  
CHEESE SPREAD  
Spreads that taste this good are usually not so  
low in calories. Serve with crackers, toast or  
vegetables.  
Makes about 2 cups (480ml) without tomato,  
2-1/2 cups (600ml) with tomato.  
4
ounces (115g) blue cheese or extra  
sharp cheddar or Parmesan  
12  
ounces (340g) cottage cheese  
SALSA  
5 to 6 drops Tabasco sauce  
If you can’t get fresh chilies, substitute 1 or 2  
canned green chilies, drained. You can also  
substitute parsley for cilantro, although the  
taste won’t be the same.  
Cut cheese into 1-inch (2.5cm) pieces and  
process with metal blade until very smooth.  
Add 3 ounces of cottage cheese and process  
until completely smooth, stopping to scrape  
inside of bowl as necessary. Add remaining  
cottage cheese and process until smooth. Add  
Tabasco sauce to taste. If mixture is too thick,  
add up to 4 tablespoons of skim milk or port  
wine, one tablespoon at a time, processing  
after each addition and checking texture before  
adding more.  
1/2  
1
cup tightly packed cilantro leaves  
large garlic clove, peeled  
1
medium onion (4 ounces, 115g),  
peeled and quartered  
1 or 2 jalapeño peppers, halved and seeded  
2
medium tomatoes (12 ounces total,  
340g), cored and quartered  
Makes about 1-3/4 cups (420ml).  
2/3  
1
cup (l60ml) tomato sauce  
teaspoon red-wine vinegar  
teaspoon salt  
1/2  
1/2  
GUACAMOLE  
teaspoon sugar (optional)  
Use this smooth, thick avocado dip as an  
appetizer with tortilla chips or vegetables.  
Or add 1-1/2 cups (360ml) of sour cream for  
an unusual salad dressing.  
Insert metal blade and put cilantro in work  
bowl. Turn on machine, drop garlic through  
feed tube and process until cilantro and garlic  
are finely chopped.  
1/2  
2
cup tightly packed fresh parsley leaves  
medium garlic cloves, peeled  
Add onions, chilies and tomatoes and pulse-  
chop 5 or 6 times, until coarsely chopped.  
Add remaining ingredients and pulse-chop  
2 or 3 times to blend.  
1
medium fresh green chili, trimmed,  
seeded, deveined and cut into 3 pieces  
(or 1 tablespoon canned green chilies)  
Juice of I lemon (about 3 tablespoons)  
Makes about 2-1/2 cups (600ml).  
 
14  
ROSY GAZPACHO  
A low-calorie delight.  
ONION SOUP  
A classic, made so much easier when you don’t  
have to slice the onions by hand!  
2
medium cucumbers (20 ounces total,  
285g), peeled, halved lengthwise  
and seeded  
4
2
ounces (115g) Swiss or Parmesan  
cheese, in 1-inch (2.5cm) pieces  
pounds (900g) onions, preferably  
Bermuda or large yellow variety, peeled  
and cut flat at one end  
1
2
medium onion (5 ounces, 140g)  
peeled and quartered  
medium green bell peppers  
(10 ounces total, 285g), cored, seeded  
and quartered lengthwise  
3
tablespoons unsalted margarine  
tablespoon vegetable oil  
teaspoon salt  
1
1/2  
1
6
medium firm ripe tomatoes  
(2 pounds total, 900g), stemmed,  
peeled, cored and quartered  
tablespoon unbleached flour  
8
cups (2L) beef stock, or a mixture of  
low-sodium beef and chicken stock  
2
small garlic cloves, peeled  
tablespoons olive oil  
2
6 to 8 slices toasted French bread, 1-inch  
(2.5cm) thick  
3
cups (720ml) tomato juice  
teaspoon Tabasco sauce  
tablespoons red-wine vinegar  
teaspoon salt  
1/8  
2
Insert metal blade and turn on machine.  
Drop cheese through feed tube while machine  
is running. Process until finely grated; reserve.  
You should have about 1 cup (240ml).  
1
1/4  
teaspoon black pepper  
Insert slicing disc, put onions in feed tube  
and slice them, using medium pressure.*  
Insert slicing disc. Cut each cucumber section  
in half lengthwise again, then crosswise, to get  
16 pieces in all, each about 3 inches (7.5cm)  
long. Stand them in feed tube vertically, alter-  
nating cut side up and cut side down. Slice in  
2 batches, using medium pressure. Transfer to  
6-quart (6L) mixing bowl.  
Melt margarine with oil in heavy 4 to 6-quart  
(4 to 6L) sauce pan or casserole over medium  
heat. Add onions and salt, cover and cook  
very slowly over low heat for 15 to 20 minutes,  
stirring occasionally and watching carefully to  
prevent burning. Remove cover and continue  
cooking until onions are rich golden brown,  
watching carefully to prevent burning. Sprinkle  
with flour and stir until well blended, about 2  
minutes. Add stock and bring to boil, stirring  
constantly. Reduce heat, partially cover  
pan and simmer for 20 to 30 minutes.  
Insert metal blade and pulse-chop onion  
until medium-fine, about 4 pulses. Add to  
cucumbers.  
Pulse-chop peppers until medium-fine, about  
6 times. Add to mixing bowl.  
Adjust seasoning.  
Pulse-chop 3 tomatoes to chop coarsely, about  
5 pulses. Add to mixing bowl. Repeat with  
2 more tomatoes, saving remaining tomato  
for later use.  
To serve soup gratineed, put slices of toasted  
bread in ovenproof casserole or in individual  
ovenproof dishes. Ladle soup over them.  
Sprinkle with grated cheese and a little oil or  
melted butter.  
Turn on machine and drop garlic through feed  
tube. Process until coarsely chopped. Scrape  
work bowl and add the 4 remaining tomato  
quarters. Process for 2 minutes to purée.  
Add to mixing bowl.  
Bake in preheated 375°F (190°C) oven for 10 to  
15 minutes, until cheese melts and forms crust.  
Serve immediately.  
Makes 6 to 8 servings.  
Add remaining ingredients to mixing bowl and  
stir well to mix. Cover bowl and refrigerate for  
3 hours before serving. Adjust seasoning if  
necessary.  
* If you have the optional thin (2mm) slicing disc  
with detachable stem, use it to prepare the  
onions.  
Makes about 2-1/2 quarts (2.5L).  
 
15  
machine running, drop the shallots through  
the feed tube, process 5 seconds to chop.  
Add the parsley, capers, and mustard, use the  
pulse to chop finely, about 10 times. Add the  
tuna, pulse to chop, about 10 times. Add the  
mayonnaise and black pepper. Use the pulse  
to combine, about 5 times, do not over,  
process. Transfer to a bowl, cover and chill for  
30 minutes before serving to allow the flavors  
to develop. Taste and adjust seasonings as  
necessary. (Note: capers can be quite salty, so  
there is no additional salt in this recipe, if your  
palate dictates more salt, add kosher or sea  
salt to taste.)  
COLESLAW  
cup (180ml) light mayonnaise  
tablespoons white-wine vinegar  
teaspoons Dijon-style mustard  
3/4  
2
2
Salt and pepper to taste  
1
medium carrot, peeled and cut to fit  
feed tube horizontally  
1
medium head green cabbage  
(about 1-1/2 pounds, 680g), trimmed,  
cored and cut into wedges  
Makes 1 cup – enough for 3 sandwiches or  
hors d’oeuvres for 4  
Insert metal blade and put all ingredients  
except carrot and cabbage in work bowl.  
Process until mixed, about 5 seconds.  
Remove metal blade.  
Transfer dressing to 3-quart (3L) mixing bowl.  
MEATLOAF OR MEATBALLS  
Insert shredding disc. Lay carrot pieces in feed  
tube and shred, using firm pressure. Transfer to  
mixing bowl. Place cabbage wedges in feed  
tube and shred, using firm pressure.  
You can vary the ingredients by using all beef or  
a mixture of beef, veal and pork. You can also  
replace dry milk and water with whole milk or  
tomato juice. For a more highly seasoned loaf,  
add a few drops of Tabasco sauce and a tea-  
spoon of Worcestershire sauce.  
Transfer contents of work bowl to mixing bowl  
and toss. Adjust seasoning and serve immedi-  
ately or refrigerate for up to 24 hours. If refriger-  
ated, drain any excess liquid if before serving.  
1
small onion (2 ounces, 55g),  
peeled and quartered  
Makes 4-1/2 cups (27 ounces, 780g).  
2
3
tablespoons parsley leaves  
slices day-old firm bread, torn  
into pieces  
CAPERED TUNA SPREAD  
Use for sandwiches, or as an hors d’oeuvres  
spread served with crusty bread, chopped  
imported olives and sun-dried tomatoes.  
12  
ounces (340g) boneless chuck,  
cut into 1-inch (2.5cm) pieces  
2
tablespoons skim milk  
teaspoon salt  
1/2  
2
1
tablespoons loosely packed fresh  
parsley leaves, washed and well-dried  
Pinch ground nutmeg  
Pinch dried thyme leaves, crumbled  
4-inch rib of celery, cut in 1/2-inch  
pieces  
1
large egg  
1
ounce shallots, peeled  
1/2  
tablespoon drained capers, rinsed and  
drained again  
Insert metal blade. Add bread and process to  
chop medium-fine, about 10 seconds. Add all  
ingredients except egg to work bowl. Pulse-  
chop until finely chopped, about 6 pulses.  
Add egg and pulse until mixture reaches  
desired consistency. Watch carefully to  
prevent over processing.  
2
1
teaspoons Dijon-style mustard  
(regular or grainy)  
6-ounce can water-packed white alba-  
core tuna, well-drained  
3
tablespoons mayonnaise  
Pack mixture into 4 cup (1L) loaf pan (about  
7-1/2" x 3-1/2" x 2-1/4"; 19 x 9 x 5.5cm) and  
bake at 350°F (175°C) for about 40 to 45 min-  
utes, or until cooked through. The internal  
temperature should be 170°F (75°C). Let stand  
for 20 minutes before unmolding.  
1/4  
teaspoon freshly ground black pepper  
Insert the metal blade, put the parsley in the  
work bowl and pulse to chop, about 5 times.  
Add the celery to the work bowl, rough chop  
using the pulse, about 5 times. With the  
Makes 4 to 6 servings.  
 
16  
Note: Instead of making meat loaf, shape  
mixture into balls of 2 tablespoons (each 40g),  
arrange them in single layer in baking dish and  
bake at 375°F (190°C) for about 25 minutes.  
5 minutes. Season with 1/2 teaspoon salt  
and 1/4 teaspoon pepper. Add the milk and  
nutmeg, and cook, stirring occasionally until  
most of the milk has evaporated, about 10 min-  
utes. Add the wine and cook until most of the  
liquid has evaporated, about 10 minutes. Stir in  
the reserved chopped tomatoes and their  
juices. Simmer the sauce over very low heat,  
uncovered, for about 1 to 1-1/4 hours. Sauce  
will be thickened. Taste and season as needed  
with salt and pepper. Serve hot, mixed with  
freshly cooked pasta (tip: reserve 1 cup of the  
hot pasta cooking water to stir into the sauced  
pasta if too thick). Sauce may be made ahead.  
Refrigerate until ready to use; remove any  
hardened fat that has risen to the top. Store in  
refrigerator for up to 2 days, or freeze for up to  
1 month.  
Makes about 1 dozen meatballs.  
BOLOGNESE SAUCE FOR PASTA  
Fresh vegetables and meat simmer slowly to  
create this classic sauce for pasta. Your  
Cuisinart® DLC-5 does all the “hard” work.  
1
1
4
1
1
1
small carrot, peeled, cut to fit feed tube  
small rib celery, cut to fit feed tube  
ounces fresh mushrooms, cleaned  
small onion, peeled, cut in 1-inch pieces  
clove garlic, peeled  
Makes enough sauce for 12 ounces of pasta,  
4 servings.  
CHILI  
can (28 – 32 ounces) plum tomatoes,  
drained, juices reserved  
Heated cumin seeds are the “secret” ingredient  
in this chili. Heating the cumin seeds intensifies  
flavor. This is a technique often used in the  
highly spiced East Indian cuisine.  
1/2 pound lean, trimmed beef chuck,  
cut in 1-inch pieces, chilled  
1/2 pound lean, trimmed veal,  
cut in 1-inch pieces, chilled  
2
medium garlic cloves, peeled  
1
medium onion, peeled and quartered  
1
1
tablespoon unsalted butter  
3/4  
pound lean round or sirloin steak, cut  
into 1-inch (2.5cm) cubes  
tablespoon extra virgin olive oil  
2
tablespoons chili powder  
tablespoons paprika  
teaspoon salt  
kosher salt and freshly ground pepper  
cup whole milk  
1/8 teaspoon freshly grated nutmeg  
cup dry white wine such as vermouth  
2
1
3/4  
1-1/2 teaspoons whole cumin seed  
1
3/4  
cup (170ml) water or canned  
crushed tomatoes  
1/4 cup tomato paste  
1/8  
teaspoon crushed red pepper  
Insert the medium slicing disc and use medium  
pressure to slice the carrot, celery and  
Insert metal blade. Add garlic and onion to  
work bowl and process together until finely  
chopped, stopping to scrape bowl as  
necessary. Remove to large saucepot. Add  
beef and pulse-chop until coarsely chopped,  
about 8 pulses.  
mushrooms. Remove slicing disc and insert  
metal blade, leave vegetables in work bowl.  
Add onion and garlic; process to chop finely,  
10 – 15 seconds. Remove and reserve.  
Add the tomatoes to the work bowl, process  
to coarsely chop, 10 – 15 pulses. Stir into the  
reserved juices and reserve.  
Add meat to pot and cook over medium/high  
heat, stirring often, until meat is brown,  
about 5 minutes.  
Add the beef cubes to the work bowl. Pulse to  
chop, 10 – 15 times. Meat should have the  
texture of a “coarse chili grind”. Remove and  
reserve. Repeat with the veal cubes.  
Reduce heat to low and stir in chili powder,  
paprika and salt. Cook uncovered for at least  
30 minutes, stirring occasionally.  
Heat the butter and olive oil in a large  
In a small skillet, brown cumin over medium  
heat, shaking pan, until it begins to smoke,  
about 1 minute. Add cumin, water or tomatoes  
and red pepper to chili. Cook uncovered  
saucepan. Add the vegetables and cook over  
medium heat until tender, about 3 minutes.  
Add the meat and cook, stirring to break up,  
and cook until meat is no longer pink, about  
 
17  
until thickened, about 30 minutes, stirring  
occasionally.  
CARMELIZED ONION &  
GRUYÈRE QUICHE  
Makes about 2-1/3 cups.*  
*To double the recipe, double the ingredients  
but chop the meat in 2 batches.  
This old favorite is perfect for supper or brunch.  
1
5
1
Pie Pastry, prepared, rolled and placed in  
pie plate (page 26)  
BAKED STUFFED PORK CHOPS  
Quick enough to be an everyday meal,  
special enough for guests.  
ounces Gruyère cheese, cut to fit the  
feed tube  
4
1-inch thick pork rib or boneless  
pork loin chops  
onion (8-ounces), peeled  
and cut in quarters  
1
1
teaspoon dried thyme  
teaspoon dried sage  
1
1
4
1
teaspoon extra virgin olive oil  
teaspoon unsalted butter  
large eggs  
1/2 teaspoon freshly ground black pepper  
shallot, peeled, halved  
1
cup evaporated fat free milk  
2/3 cup pecans, lightly toasted  
2/3 cup dried, pitted apricots  
1/2 teaspoon freshly ground black pepper  
1/2 teaspoon freshly grated nutmeg  
1
1
1
tablespoon grainy Dijon-style mustard  
tablespoon bourbon whiskey  
teaspoon soy sauce  
Prick the pastry crust that has been rolled  
out and placed in a pie plate evenly with a  
fork. Freeze while continuing. Preheat oven  
to 425° F.  
kosher salt and freshly ground pepper to taste  
tablespoon unsalted butter  
1
Insert the shredding disc. Use medium  
pressure to shred the Gruyère, remove and  
reserve. Insert the slicing disc; use medium  
pressure to slice the onion. Do not wash the  
work bowl.  
Preheat oven to 350° F. Use a sharp, pointed  
knife such as a boning knife to cut a pocket  
in each pork chop horizontally to the bone (or  
almost through if using boneless chops).  
Reserve.  
Heat the olive oil and butter in a 10-inch skillet  
over medium heat. Add the sliced onion and  
cook for 2 to 3 minutes until it begins to soften.  
Lower the heat, and cook for 10 to 15 minutes,  
stirring every 2 or 3 minutes until the onions are  
lightly caramelized and golden in color.  
Insert metal blade. Place thyme, sage, paprika,  
and pepper in work bowl. With machine  
running, add shallot through feed tube and  
process to chop, 5 seconds. Add pecan halves  
and apricots to work bowl. Pulse until nuts and  
apricots are coarsely chopped, 12 to 15 pulses.  
Add mustard, whiskey, and soy sauce; pulse  
to blend, 5 times.  
Remove and cool.  
Line the chilled pastry with a sheet of foil and  
fill with pie weights, dry beans or rice (use 2 to  
3 cups). Bake in the lower third of the preheat-  
ed oven for 12 minutes, then remove the foil  
and pie weights and bake for another 5 min-  
utes. Remove from the oven. (This may be done  
ahead.)  
Divide the apricot-pecan mixture evenly and  
stuff each pork chop. Skewer pockets closed  
with toothpicks if necessary. Season chops  
lightly with kosher salt and freshly ground  
pepper to taste. Melt butter over medium  
high heat in large (12-inch) skillet with oven-  
proof handle. Brown pork chops on each side,  
2 to 3 minutes. Place skillet in preheated  
350° F oven. Bake until pork is cooked through  
(will read 155-160° F when tested with an  
instant read thermometer), about 20 to 25 min-  
utes. Let pork chops rest, loosely covered,  
for 5 minutes before serving.  
Insert the metal blade. Place the eggs, evapo-  
rated fat free milk, pepper and nutmeg in the  
work bowl and process for 30 seconds. Layer  
half the cheese, all the onions and the remain-  
ing cheese in the partially baked pastry shell.  
Carefully pour in the egg mixture. Place in the  
lower third of the oven and bake for 10 minutes,  
then lower the heat to 375º F and continue  
baking for 25 to 30 minutes, until the custard  
is set, puffed and golden.  
Makes 4 servings  
 
18  
Remove to a rack and let cool for 10 to 15  
minutes before slicing. Cut in wedges to serve.  
Refrigerate any leftovers well wrapped. Serve  
leftovers cold, or reheat briefly in an oven.  
Reheating in a microwave is not recommended.  
torn into 1-inch pieces  
cup half-and-half  
3/4  
2
large eggs  
1/8  
1/8  
1/8  
teaspoon ground allspice  
teaspoon ground nutmeg  
teaspoon ground white pepper  
Makes one 9-inch tart or pie, 8 servings.  
LACY POTATO PANCAKES  
large Idaho Potatoes (1-1/2 pounds  
total, 680g), peeled, scrubbed and cut  
flat at one end  
Lightly coat an 8-cup gratin dish with cooking  
spray. Preheat oven to 350° F.  
3
2
Insert slicing disc and slice onions.  
Melt 1 tablespoon of the butter in a 10-inch  
skillet over medium heat and cook onions  
until tender and light golden brown, about  
5 minutes. Remove from heat and let cool  
teaspoons salt  
Freshly ground pepper  
2
tablespoons chopped fresh  
chives (optional)  
Insert shredding disc. Use medium pressure  
to shred sweet potatoes. Add to cooked onions  
and toss to combine. Arrange in prepared  
gratin dish.  
1/2  
stick (4 tablespoons) unsalted butter  
or margarine  
1/4  
cup (60ml) vegetable oil  
Insert metal blade and place bread in work  
bowl. Pulse to chop, 5 times, then process  
continuously until the mixture is coarse crumbs,  
about 5 seconds. With the machine running,  
add the remaining butter and process  
Pour 1-1/2 cups (360ml) of cold water into  
work bowl. (Water helps prevent potatoes from  
discoloring.) Insert shredding disc and process  
potatoes, using firm pressure.* Drain, and use  
paper towels to squeeze out as much moisture  
as possible. Toss in mixing bowl with salt,  
pepper and chives (if using).  
10 seconds, until crumbs are buttered.  
Remove and reserve. Place half-and-half, eggs,  
allspice, nutmeg, and white pepper in work  
bowl. Process the custard until combined,  
10 – 15 seconds. Pour egg mixture over sweet  
potato mixture. Top evenly with buttered  
breadcrumbs. Bake until potatoes are tender,  
mixture is set, and crumbs are golden brown  
and crisp, about 40 to 45 minutes. Serve hot.  
Heat 2 tablespoons of butter or margarine and  
2 tablespoons of oil in large heavy skillet.  
When foam subsides, put 2 tablespoon  
mounds of shredded potatoes in skillet,  
flattening each into round shape with spatula.  
Fry 3 or 4 pancakes at a time, over medium-  
high heat, cooking until crisp and golden,  
about 2 or 3 minutes each side.  
SHREDDED CARROTS  
AND ZUCCHINI  
Continue with remaining potatoes, adding  
more butter and oil to skillet as necessary.  
Makes 24 pancakes.  
Shredded vegetables cook quickly, which helps  
preserve their natural flavor and crispness.  
*An optional fine-shredding disc with detach-  
able stem makes extra fine shreds of potatoes -  
perfect for potato pancakes.  
2 or 3 medium zucchini (about 12 ounces  
total, 340g), peeled and cut to fit feed  
tube horizontally  
4 or 5 medium carrots (about 12 ounces  
total, 340g), peeled and cut to fit feed  
tube horizontally  
SWEET POTATO BAKE  
Cooking spray  
2
tablespoons (1 ounce, 28g)  
unsalted margarine  
1
medium onion, peeled, halved,  
ends cut flat  
Salt and freshly ground pepper to taste  
1/4 teaspoon dried tarragon (optional)  
2
1
tablespoons unsalted butter, divided  
pound sweet potatoes, peeled,  
cut to fit feed tube  
Insert shredding disc.* Shred zucchini. Remove  
and reserve. Shred carrots.  
2
slices whole wheat bread,  
 
19  
Melt butter in large skillet. Add carrots and  
sprinkle with salt and pepper. Cover and cook  
over medium heat until tender, about 2 or 3  
minutes, stirring occasionally.  
Makes 1-1/4 cups mayonnaise.  
CLASSIC VINIAGRETTE  
I
garlic clove, peeled  
Add zucchini, toss to mix with carrots and  
cook only until zucchini is heated through.  
1-1/2 cups (360ml) oil  
Season with tarragon, salt and pepper to  
taste, and serve immediately.  
1/2  
2
cup (120ml) red-wine vinegar  
tablespoons Dijon-style mustard  
teaspoon salt  
Makes 6 servings.  
1/2  
1/4  
*A medium square julienne disc (3x3mm)  
teaspoon pepper  
produces “matchsticks” of carrots and zucchini.  
Making this vegetable dish with this optional  
disc (and detachable stem) adds more texture.  
Insert metal blade and turn on machine.  
Drop garlic through feed tube and process  
for 10 seconds. Add all remaining ingredients  
through feed tube while machine is running  
and continue processing until mixed, about  
20 seconds.  
CLASSIC MAYONNAISE  
WITH COOKED EGGS  
Adding oil very slowly is essential for the  
mayonnaise emulsion – the hole in the pusher  
adds the oil at just the right speed. Flavored  
vinegar or fresh or dried herbs can be added  
for a flavored mayonnaise.  
Makes 2 cups (480ml).  
*You may use all vegetable oil or a combination  
of vegetable oil and olive oil, to your taste.  
PEANUT BUTTER  
2
large egg yolks  
Process up to 2 cups of peanuts* at a time. Let  
machine run continuously – sometimes as long  
as 2 minutes – until ground nuts form a ball.  
Continue processing until ball flattens out.  
Scrape bowl. Continue processing until peanut  
oil drops appear on surface, or to desired  
smoothness. The longer you process, the softer  
the butter will be. Long processing heats it and  
makes it pourable. It will firm up as soon as it  
cools.  
2
tablespoons wine vinegar or lemon juice  
tablespoons water  
2
1
teaspoon granulated sugar  
teaspoon dry mustard powder  
teaspoon kosher salt  
1
1/2  
1/8  
1
teaspoon ground white pepper  
cup flavorless vegetable oil  
For chunk-style peanut butter, add a handful of  
nuts through the feed tube just before you stop  
processing.  
Have a shallow pan of ice water ready. In a  
small skillet, use a whisk to stir together the  
egg yolks, vinegar or lemon juice, sugar, dry  
mustard, salt, and pepper until completely  
blended. Cook over very low heat, stirring  
constantly, until the mixture bubbles in 1 or 2  
places – do not allow eggs to scramble.  
Remove from the heat and place in the ice  
water bath. Stir to cool down.  
*We recommend salted cocktail peanuts. You  
may also use dry roasted peanuts.  
CHOCOLATE SAUCE  
Make 1-1/2 cups (360ml) of delicious chocolate  
sauce in 1 minute!  
Insert the metal blade. Place the egg mixture in  
the work bowl. Cover and insert the pusher.  
Turn the machine on and add half the oil to the  
pusher, the oil will run through the pusher very  
slowly into the work bowl to create the emul-  
sion. When it has totally run through, add the  
remaining oil to the pusher. As the emulsion is  
made, the sound of the machine will become  
deeper. Transfer mayonnaise to a container,  
cover and chill until ready to use. Will keep for  
2 to 3 days in the refrigerator.  
8
squares (8 ounces, 225g) semi-sweet  
chocolate, broken in half  
1/4  
2/3  
cup sugar (1-3/4 ounces, 50g)  
cup (160ml) boiling water  
Insert metal blade. Add chocolate and sugar  
and pulse-chop until coarsely chopped,  
about 6 pulses. Then process continuously  
until finely chopped, about 30 seconds. With  
 
20  
machine running, pour boiling water through  
feed tube. Process until chocolate melts,  
about 45 seconds. Stop once to scrape bowl.  
*Bread made with bread flour will rise higher  
in the oven.  
Makes 1-1/2 cups (360ml).  
BREADSTICKS  
Prepare one recipe for White Bread or its Whole  
Wheat variation. Punch down dough after first  
rising and divide it in half. Shape each half into  
cylinder 12 inches (30cm) long. Cut each cylin-  
der into twelve 1-inch (2.5cm) pieces. One at a  
time, roll out each piece between your hands  
and then roll it on a work surface into a stick  
about 1/4-inch (6mm) in diameter.  
WHITE BREAD  
Even cooks who have never made yeast dough  
find the processor method fast and easy, with  
virtually certain success on the first try.  
1
package yeast (1/4 ounce, 7g)  
teaspoons sugar  
2
Grease baking sheet and sprinkle it  
with cornmeal.  
1/3  
cup (85ml) warm water, 105° to 120°F  
(40° to 48°C)  
Preheat oven to 300°F (150°C). Place sticks on  
baking sheet, cover them and let them rise in  
warm place for 15 minutes. Brush them with  
glaze of egg and salt and sprinkle with coarse  
salt or poppy or sesame seeds.  
3
cups all-purpose flour*  
(15 ounces, 425g)  
2
tablespoons unsalted margarine  
teaspoon salt or to taste  
cup (160ml) ice water  
1
Bake sticks for 30 minutes. Then increase heat  
to 350°F (175°C) and bake until nicely browned,  
about 5 minutes.  
2/3  
Stir yeast and sugar in warm water until  
dissolved. Insert metal blade. Put flour,  
margarine and salt in work bowl and process  
for 20 seconds. Combine yeast mixture and  
cold water.  
Makes 24 breadsticks.  
HARVEST ROLLS  
The slightly sweet flavor, golden color and soft  
texture makes these dinner rolls irresistible.  
Turn on machine, remove white pusher and  
pour water mixture through feed tube in a  
steady stream, only as fast as flour absorbs  
it. Continue processing until dough cleans  
inside of work bowl, then let machine run for  
60 seconds to complete kneading.  
Makes 12 dinner rolls  
1
package active dry yeast  
tablespoon maple syrup  
1
Remove dough from work bowl and shape into  
smooth ball. Place in lightly floured plastic food  
storage bag. Squeeze out air and close end  
with wire twist, allowing space for dough to  
rise. Let rise until doubled, about 1-1/2 to 2  
hours.  
1/4  
cup fat free milk,  
heated to 105°F – 115° F  
1/4  
cup cooked pumpkin (use canned,  
solid pack) or winter squash  
2-1/4 cups all-purpose flour  
1/4  
3
cup granulated sugar  
Remove wire twist and punch dough down in  
bag. Shape into loaf and place into greased  
5-cup (1.2L) loaf pan.  
tablespoons unsalted butter,  
cut into 1/2-inch pieces  
Cover with oiled plastic wrap and let rise in  
warm place until dough rises just above top  
of pan, about 3/4 hour.  
3/4  
teaspoon salt  
Cooking spray  
Egg glaze (1 large egg blended with  
1 teaspoon water)  
Preheat oven to 370°F (190°C). Bake bread  
on center rack of oven for 35 to 40 minutes.  
Remove from pan and cool on wire rack.  
Makes one loaf weighing approximately  
1-1/2 pounds (24 ounces, 680g).  
In a 2-cup liquid measure combine yeast,  
syrup and warm milk; let sit until foamy,  
about 3 – 5 minutes. Stir in pumpkin/squash.  
Whole Wheat Variation  
Insert the metal blade. Place flour, sugar, butter,  
and salt in work bowl; process until combined,  
about 10 seconds. With motor running, pour  
squash mixture through the feed tube in a  
Replace 1/2 of white flour with an equal  
amount of whole-wheat flour.  
 
21  
steady stream. After dough is formed process  
until well mixed, about 40 seconds. Dough will  
be soft and may stick to sides of bowl. This is  
normal. Place dough in a floured food storage  
bag and seal the top. Let rise until doubled in  
size, about 1 hour.  
ZUCCHINI BREAD  
This moist, flavorful loaf is a good lunchbox or  
teatime treat.  
Nonstick cooking spray  
1
medium zucchini (about 7 ounces total,  
200g), trimmed and cut to fit feed  
tube vertically  
Lightly spray a 9 or 10-inch round baking pan  
with vegetable oil cooking spray. Punch dough  
down and shape into 12 balls. Place, barely  
touching, in circles in the baking pan. Spray  
a sheet of plastic wrap with cooking spray,  
cover and let rise 45 minutes. The rolls will  
double in size.  
1-1/4 cups sugar (8-3/4 ounces, 250g)  
2
large eggs  
2/3  
cup (160ml) vegetable oil  
About 10 minutes before rolls double, preheat  
the oven to 350° F. Brush rolls with egg glaze  
and bake until golden brown, about 15 – 20  
minutes. Serve rolls warm with butter and jam.  
1-1/2 cups all-purpose flour  
(7-1/2 ounces, 115g)  
1/2  
1/2  
1/4  
1/2  
1/2  
1/2  
teaspoon salt  
teaspoon baking soda  
teaspoon baking powder  
teaspoon allspice  
teaspoon cloves  
Makes 12 rolls.  
CORN BREAD  
This bread is delicious hot from the oven with  
soups, stews and chili. Excellent also for Corn  
Bread Stuffing.  
teaspoon cinnamon  
Preheat oven to 350°F (175°C) and place rack  
in center. Spray and flour loaf pan 8-1/2" x  
4-1/2" x 2-1/2" (22 x 11 x 6.5cm).  
Nonstick cooking spray  
1
cup yellow cornmeal (6 ounces, 170g)  
cup all-purpose flour (5 ounces, 140g)  
tablespoons sugar  
Insert shredding disc, pack zucchini in feed  
tube vertically and shred, using light pressure.  
Remove and reserve. Wipe bowl dry.  
1
2
1
tablespoon baking powder  
teaspoon salt  
Insert metal blade. Put sugar, eggs and oil in  
bowl and process for 1 minute. Put flour, salt,  
baking soda, baking powder, spices and  
zucchini on top and just until flour disappears.  
DO NOT OVERPROCESS OR BREAD WILL  
BE TOUGH.  
1/2  
1
cup (240ml) milk, whole, lowfat  
or fat free  
1
large egg  
1/4  
cup (60 ml) unsalted butter, melted  
Transfer batter to pan and bake for about 45  
to 50 minutes, or until cake tester comes out  
clean. Cool on wire rack.  
Preheat oven to 425°F (220°C) and spray  
8" x 8" (20 x 20cm) baking pan.  
Makes one loaf.  
Insert metal blade. Put first 5 ingredients in  
work bowl and process to combine, about  
5 seconds. Stir remaining ingredients together  
and add to work bowl. Pulse to combine, about  
4 to 6 times.  
APRICOT BRAN MUFFINS  
Golden brown and full of vitamins and fiber,  
these are both delicious and good for you.  
Nonstick cooking spray  
Pour batter into prepared pan and bake in pre-  
heated oven until a cake tester comes out  
clean, about 20 to 25 minutes.  
1
cup pitted apricots  
(5 ounces total, 140g)  
1
cup all-purpose flour (5 ounces, 140g)  
teaspoon baking soda  
Makes 8 to 10 servings.  
1/2  
1/2  
1/4  
teaspoon baking powder  
teaspoon salt  
 
22  
1-1/2 cups All Bran cereal  
(4-1/2 ounces, 130g)  
measure. While machine is running, slowly pour  
liquid in steady stream through feed tube.  
Blend until smooth, about 5 seconds. Scrape  
work bowl and mix for 5 seconds more.  
1/2  
3/4  
1/2  
cup sugar (3-3/4 ounces, 105g)  
cup (180ml) buttermilk  
Pour into prepared pan and bake in preheated  
oven until a cake tester comes out clean, 40 to  
45 minutes. Cool in pan on rack. Frost with  
Dark Chocolate Frosting.  
stick unsalted butter  
(2 ounces, 55g), melted  
2
1
large eggs  
teaspoon pure vanilla extract  
DARK CHOCOLATE FROSTING  
Fifteen minutes before baking, preheat oven  
to 375°F (190°C) and place rack in center  
of oven. Spray twelve 1/2-cup (120 ml)  
muffin cups.  
4
ounces (115g) unsweetened chocolate,  
broken into 1-inch (2.5cm) chunks  
1/3  
2
cups (80ml) water  
tablespoons unsalted butter  
or margarine  
Insert metal blade. Pulse-chop 1/2 the flour  
with the apricots 4 times. Add remaining  
ingredients including remaining flour and  
pulse only 4 times. Use spatula to scrape  
work bowl once or twice do not overprocess  
or muffins will be tough. If necessary, blend  
batter with spatula.  
1
3
teaspoon vanilla extract  
cups confectioners’ sugar  
(12 ounces, 340g)  
Insert metal blade. Add chocolate and  
Divide batter among muffin cups and bake  
until golden brown, about 25 minutes. Run  
knife around each muffin to loosen it and  
remove from pan.  
pulse to break apart, about 5 pulses. Then  
let machine run until chocolate is chopped to a  
fine powder consistency, about 45 seconds.  
Bring water and butter just to boil.  
Makes 12 muffins.  
Remove from heat and add vanilla. While  
machine is running, pour liquid in slow  
steady stream through feed tube. Blend  
for 60 seconds. Scrape bowl and add  
confectioners’ sugar. Blend until smooth  
and glossy, about 10 seconds.  
CHOCOLATE CAKE  
Nonstick cooking spray  
2
cups sugar (14 ounces, 400g)  
1-3/4 cups all-purpose flour  
(8-3/4 ounces, 250g)  
STANDARD CAKE-MIX CAKE  
Because cake mixes are so popular, we’re  
including the right procedure for preparing a  
cake mix in a Cuisinart® Food Processor.  
3/4  
cup unsweetened cocoa  
(3 ounces, 85g)  
2
teaspoons baking soda  
teaspoon baking powder  
teaspoon salt  
1
1
18-ounce (510g) box of cake mix  
1/2  
2
Eggs, as called for on package  
Oil, as called for on package  
Water, as called for on package  
large eggs  
1
cup (240ml) strong coffee  
cup (240ml) light sour cream  
cup (120ml) vegetable oil  
teaspoon pure vanilla extract  
1
1/2  
1
Prepare two 8" (20cm) round cake pans and  
preheat oven to recommended temperature.  
Insert metal blade and empty cake mix into  
work bowl. Turn on machine and pour eggs, oil  
and water through feed tube while machine is  
running. Process for about 60 seconds. Pour  
batter into pans. Bake as directed on package.  
Dark Chocolate Frosting (recipe follows)  
Preheat oven to 350°F (175°C) and place  
rack in center of oven. Spray 13" x 9" x 2"  
(33 x 22 x 5cm) baking pan.  
Insert metal blade and process dry ingredients  
until combined, about 5 seconds. Stir remaining  
cake ingredients together in 4-cup (1L) liquid  
 
23  
CONFECTIONERS’ SUGAR ICING  
CREAM CHEESE FROSTING  
1
4
pound (455g) confectioners’ sugar  
8
2
ounces cream cheese  
tablespoons butter (2 ounces,55g),  
cut into 4 pieces  
tablespoons butter  
1-1/2 teaspoon vanilla extract  
3/4 cup powdered sugar  
4
tablespoons milk  
1/2  
teaspoon vanilla  
Have cream cheese and butter at room  
temperature; cut into 1-inch pieces. Use  
the metal blade to mix all the ingredients  
until smooth, about 45 seconds, scraping  
down once.  
Insert metal blade, put all ingredients in work  
bowl and process for 10 seconds.  
Makes about 2 cups (480ml).  
CARROT CAKE  
The fine shredded carrot in this cake gives it  
extra moisture and delicious flavor.  
Use to frost and fill carrot cake layers.  
Makes 1 cup.  
CHOCOLATE CHIP COOKIES  
Cooking spray  
3/4  
stick unsalted margarine  
(3 ounces, 85g), well-chilled and  
cut into 7 pieces  
3-4  
1/4  
1
large carrots (8 ounces total)  
medium orange  
cup sugar  
1
large egg  
3/4  
3
cup vegetable oil  
eggs  
1/3  
cup sugar (2-1/3 ounces, 70g)  
1/3  
`
cup firmly packed light brown sugar  
(2-1/3 ounces, 70g)  
1-1/2 teaspoon vanilla  
1/2 cup raisins  
1-1/3 cups flour  
1
teaspoon pure vanilla extract  
cup nut pieces (2 ounces, 55g)  
1/2  
3/4  
teaspoon salt  
1-1/3 cups all-purpose flour  
(6-3/4 ounces, 190g)  
1-1/2 teaspoons cinnamon  
1-1/2 baking powder  
1/2  
1/4  
6
teaspoon baking soda  
teaspoon salt  
1/2  
1/3  
teaspoon baking soda  
cup walnut pieces  
ounces (170g) semisweet chocolate  
morsels  
Preheat oven to 350°F. Lightly coat two 8-inch  
round cake pans with cooking spray.  
Preheat oven to 375°F (190°C). Insert metal  
blade. Put margarine, egg, both sugars and  
vanilla in work bowl and process until smooth,  
about 30 seconds. Stop once to scrape bowl.  
Put nuts, then flour, baking soda and salt on  
top of batter in circle, then add chocolate.  
Pulse just until flour disappears, about 4 times.  
Run spatula around inside of bowl and pulse  
twice. Do not overprocess.  
Trim and peel carrots; cut in lengths to fit feed  
tube vertically. Insert medium shredding disc  
and shred carrots; reserve.  
Using a sharp knife or vegetable peeler, remove  
the zest from the orange. With the metal blade,  
mince zest with sugar until very fine, about 30  
seconds. Add oil, eggs and vanilla and mix to  
combine, about 15 seconds.  
Add remaining ingredients and carrots and  
pulse just until flour disappears, 8 to 10 pulses,  
scraping bowl as necessary.  
Drop cookies by tablespoonful onto ungreased  
cookie sheets, spacing them 2-inch (5cm)  
apart. Bake until lightly browned, about 8 to  
10 minutes.  
Pour into prepared pans.  
Bake 20-25 minutes, or until a knife  
inserted comes out clean. Remove and cool  
on a wire rack. Frost the cake with Cream  
Cheese Frosting.  
Makes about 3 dozen cookies.  
Makes 10 to 12 servings.  
 
24  
bottom and sides with fork and refrigerate until  
firm, about 30 minutes in refrigerator or  
15 in freezer.  
BROWNIES  
ounces (60g) unsweetened chocolate  
squares, broken in half  
2
If using precooked filling, bake crust in preheat-  
ed 425°F (220°C) oven until golden and crisp,  
about 15 minutes. To prevent shrinking, line it  
first closely with heavy-duty aluminum foil and  
fill with dried beans or metal pie weights. Heat  
beans or weights in 425°F (220°C) oven at least  
10 minutes before using.  
1
cup sugar (7 ounces, 200g)  
1/3  
cup (60ml) hot melted butter  
or margarine  
2
large eggs  
1
teaspoon vanilla extract  
If using filling that must be baked, cook crust  
for 5 to 8 minutes at 425°F (220°C) until set but  
not browned. To keep crust crisp and tender, as  
soon as you take it from oven brush bottom  
with egg white processed with 1 teaspoon of  
water. Add filling and continue baking.  
2/3  
cup all-purpose flour  
(3-1/3 ounces, 95g)  
1/4  
1
teaspoon salt  
teaspoon baking powder  
cup walnut halves (2 ounces, 60g)  
1/2  
Makes one 9-inch (22cm) pie crust.  
Preheat oven to 350°F (175°C). Grease 8” x 8"  
(20 x 20cm) baking pan.  
APPLE STREUSEL PIE  
1
recipe Pie Pastry, prepared,  
chilled and ready to roll  
Insert metal blade. Put chocolate and half of  
sugar in work bowl. Pulse-chop 6 times, then  
process for 20 seconds.  
1/2  
1/2  
1/2  
cup packed brown sugar  
cup all-purpose flour  
Add hot butter and process for 30 seconds.  
Add remaining sugar, eggs and vanilla.  
Pulse-chop twice, then process for 10 seconds.  
Add dry ingredients and nuts. Pulse 6 times to  
combine. Spread butter in pan. Bake for 25  
minutes. Let cool for 30 minutes before cutting.  
cup rolled oats (old-fashioned,  
not quick cooking)  
5
tablespoons cold unsalted butter,  
cut in 1/2-inch pieces  
Makes 16 2-inch (5cm) square brownies.  
1/2  
cup walnut halves/pieces  
1-1/2 tablespoons fresh lemon juice  
PIE PASTRY  
1-1/3 cups all-purpose flour  
(6-1/2 ounces, 185g)  
2
pounds apples (see note), peeled,  
cored and quartered  
2/3  
1/4  
1
cup granulated sugar  
cup all-purpose flour  
teaspoon cinnamon  
1/2  
1
teaspoon salt  
stick (4 ounces, 115g) unsalted butter,  
well chilled and cut into 8 pieces  
1/2  
1/4  
1/2  
teaspoon ginger  
1/4  
cup (60ml) ice water  
teaspoon freshly ground nutmeg  
cup raisins or dried cranberries  
(optional)  
Insert metal blade. Put flour, salt and butter in  
work bowl and pulse-chop until mixture is tex-  
ture of coarse meal. While machine is running,  
slowly pour ice water through feed tube.  
Process only until clumps form. DO NOT LET  
IT FORM A BALL.  
Arrange rack in lower third of oven. Preheat  
oven to 400°F. Dust the chilled dough lightly  
with flour and place on a lightly floured surface.  
Roll the dough into a 15-inch round, rolling from  
one edge to the opposite edge, rotating the  
dough as you go, and adding just enough flour  
to keep it from sticking to the counter or pin.  
Do not roll back and forth. When it has been  
rolled to size, gently fold it in half, then in half  
again. Lift carefully and center in a 9-inch pie  
plate. Unfold, and let the pastry settle into the  
pan. Trim edges to an even 1/2-inch overhang.  
Brush rim of pastry with water and fold in;  
Remove dough and pat it into flattened disc,  
wrap and refrigerate dough for 30 minutes. Roll  
on lightly floured board to circle 11 inches  
(30cm) in diameter. Transfer to 9-inch (22cm)  
pie pan and trim dough with scissors, leaving  
1-inch (2.5cm) overlap beyond pan. Fold over-  
lap inside to form double thickness on sides.  
Pinch edges to form decorative crust. Prick  
 
25  
press and seal. Use fingers or fork to crimp  
decoratively. Reserve.  
crumbs into the bottom of the prepared spring-  
form pan. Bake in the preheated oven until set  
and golden, 10 minutes. Remove and cool  
completely on a rack.  
Insert the metal blade. Pulse to break up the  
brown sugar, 4 – 5 times. Add 1/2 cup flour,  
oatmeal and sugar to work; pulse 5 times. Add  
cold butter pieces and nuts, pulse 15 one-sec-  
ond pulses. Transfer to a small bowl and work  
the mixture with fingers until it is large crumbs.  
Reserve.  
In small saucepan sprinkle gelatin over water;  
let stand 5 minutes to soften. Cook over low  
heat until dissolved, stirring often. Set aside.  
Wipe out the work bowl with a paper towel.  
Place the gelatin mixture in the work bowl with  
the ricotta cheese, cream cheese, remaining  
1/2 cup granulated sugar, and vanilla. Process  
for 30 seconds; scrape work bowl. Process for  
another 30 to 40 seconds, until completely  
smooth and creamy. Add berry purée and  
process until totally blended. Pour into  
prepared crust. Cover and refrigerate at least  
6 hours to allow to set completely before  
serving. Serve with additional fresh berries  
as garnish.  
Insert the slicing disc. Add the lemon juice to  
the work bowl. Place the apple quarters in the  
feed tube. Use medium pressure to slice.  
Transfer to a large bowl and toss the apples  
in the juice to coat. Add sugar, 1/4 cup flour,  
spices, and raisins or cranberries optional. Toss  
apples gently but thoroughly to combine.  
Fill the prepared crust evenly with apple  
mixture, pressing apple mixture lightly to  
remove air pockets. Top evenly with streusel  
topping. Place pie on rack in preheated oven  
(may place foil or baking sheet on rack under-  
neath to catch drips). Bake in preheated 400°F  
oven until browned and bubbly, about 55 to 60  
minutes. If crust or topping appears to brown  
too quickly, cover loosely with a sheet of foil.  
Let cool for at least 1 hour on a rack before  
serving.  
VERY BERRY SAUCE  
Stir in fresh strawberries, raspberries and blue-  
berries, just before serving, to use as a topping  
for pancakes, waffles, cheesecake, your favorite  
ice cream or frozen yogurt.  
Makes 3 cups  
6
ounces fresh or frozen blueberries  
(not in syrup, thawed  
VERY BERRY CHEESECAKE  
Cooking spray  
6
ounces fresh or frozen raspberries  
(not in syrup, thawed)  
22  
2-1/2-inch graham cracker squares,  
broken into quarters  
6
ounces fresh or frozen strawberries  
(not in syrup, thawed)  
3/4  
?
cup granulated sugar, divided  
teaspoon cinnamon  
3/4  
cup good quality berry preserves  
5
tablespoons unsalted butter, cut into  
1/2-inch pieces  
Superfine or Turbinado Sugar to taste  
2
tablespoons unflavored gelatin  
cup water  
Insert the metal blade. Process the strawberries  
and raspberries until smooth, 30 seconds.  
Add the preserves and process until smooth,  
20 seconds. Taste and add sugar if needed.  
Strain through a chinois or fine mesh sieve,  
pressing on the solids. Discard the seeds.  
Refrigerate until ready to use.  
1/2  
2
cups fat free ricotta cheese  
pound lowfat cream cheese  
tablespoon vanilla extract  
cup Very Berry Sauce  
1
1
1/2  
Fresh berries for garnish.  
Preheat oven to 350° F. Lightly coat a 9-inch  
springform pan with cooking spray and  
set aside.  
Insert the metal blade. Place the graham  
crackers in the work bowl and pulse 10 times to  
crush. Add 1/4 cup of the granulated sugar,  
cinnamon and unsalted butter. Process for 30  
seconds; scrape the work bowl. Process until  
the mixture is uniformly fine crumbs. Press the  
 
26  
Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Blenders  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life®.  
© 2003 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
03CU13009  
IB-4275A  
 

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