CuisinartメーカーDLC-XPの使用説明書/サービス説明書
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DLC-XP Food Processor.
1 IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including these. 1. READ ALL INSTRUCTIONS. 2. Blades are sharp. Handle carefully . 3. Do not use pusher assembly if sleeve becomes detached from pusher .
2 6. The slicing disc is on the edge of one of the long sides of the foam block; the shredding disc is on the other side. T wo additional slicing discs are on the edge of one of the short sides of the foam block. Slide them out of their grooves WITH GREA T CARE; THE BLADES ARE VERY SHARP .
Round Fruits and V egetables . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 Whole Peppers . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 If it Doesn’t Fit . . . . . . . . . . . . . . . . . . . . . . . . . .Page 14 Cabbage .
4 Both the metal blade and the dough blade have locking devices that prevent heavy , sticky mixtures from driving the blade upward on the shaft. See page 5 for details. Each slicing disc has a long blade that makes beautiful whole slices with no torn edges.
The pusher assembly slides over the feed tube on the processor cover . A downward push locks it into position. When you are using the metal blade or the dough blade, move the slide lock on the back of the pusher assembly to the locked position. Push down the large pusher to lock it.
6 There are two levers on the base of the machine. They give you fingertip control of processing. For continuous processing, use the ON lever , at the left. Press it to start the motor . T o turn the motor off, press the PULSE/ OFF lever at the right.
REMOVING PROCESSED FOOD Before you do anything, wait for the blade or disc to stop spinning. When it does, remove the cover first. Never try to remove the cover and the work bowl together; this can damage the work bowl. Y ou can set the cover on your work surface upside down, to minimize drips and spills.
8 To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thor- oughly clean and dry . Remove stems from the herbs. Add the leaves to the bowl and process until they are chopped as finely as you want. The more herbs you chop at a time, the finer tex- ture you can obtain.
CHOPPING NUTS, MAKING FLA VORED BUTTER AND DIPS THE MET AL BLADE To chop nuts Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing and releasing the PULSE/OFF lever and checking frequently to avoid letting powdered nuts clump together and form a nut butter .
10 To whip cream Processor whipped cream is best for decorations or as a top- ping for gingerbread, berries or other desserts. Because no air is incorporated into it during processing, it will hold its shape very well, although it will not whip to a consistency as light and fluffy as that obtained by methods that beat air into the cream.
the work bowl is clean and dry . Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 8.) Put dry ingredients like flour , salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them.
12 Proofing the yeast The expiration date is marked on the package. It is usually , but not always, reliable. T o be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup for one pack- age of dry yeast). If the recipe calls for a sweetener like sugar or honey , add a tablespoonful with the yeast.
If motor speeds up, continue processing. If not, add more flour – 1 tablespoon at a time – until motor speeds up. Process until dough cleans side of work bowl. Blade doesn’t incorporate ingredients: • Always start processor before adding liquid.
14 Baked bread too heavy: • Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting it aside to rise. Let dough fully double in bulk in bowl or bag, punch it down, then let it double again after it has been shaped.
To slice small round fruits and vegetables For large berries, radishes and mushrooms, use this proce- dure. T rim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. Y ou can fill the tube to about 1 inch (2.
16 To slice cooked meat and poultry In general, the food must be very cold. If possible, use a single chunk of food just large enough to fit the feed tube. T o make julienne strips of ham, bologna or luncheon meat, stack slices of them. Then roll them or fold them double and stand them upright in the feed tube, wedging in as many rolls as possible.
IMPORT ANT : Never try to slice soft cheese like Mozzarella or hard cheese like Parmesan. Y ou may damage the slicing disc or the processor itself. See the guide for processing cheese.
18 Always use a dry bowl for chopping. Process small, hard ingre- dients like garlic and ginger root first. Then proceed to the larg- er solid ingredients like onion or peppers. Always add the hard- est solid ingredient first and go on to the softer ones.
To clean the inside of the detachable stem, slide the stem release button on the side up as far as it will go and hold it there as you run water through the stem. IMPORT ANT : Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is in use.
• Do not use the pusher assembly if the sleeve becomes detached from the pusher . Call Cuisinart Customer Service right away . Our toll-free number is given in the back of this book. TECHNICAL INFORMA TION The motor in your food processor operates on standard line operating current.
GUACAMOLE Y ield: 9 cups Preparation: 10 - 15 minutes 1 cup tightly packed cilantro leaves 6 plum tomatoes, cored, halved and seeded 4 cloves garlic, peeled 5 medium jalapeño peppers, stemmed, quarte.
22 ASIAGO CHEESE PUFFS Y ield: 9 dozen 1-inch puffs Preparation: 15 minutes, plus baking time 12 ounces Asiago cheese, cut in 1 inch pieces 3 cups water 1-1/4 teaspoons kosher salt 1 tablespoon T abas.
scallions in the small feed tube; use light pressure to slice. Insert the 4 mm slicing disc; use medium pressure to slice the cucumbers and red and yellow peppers.
24 smooth. (For a more “rustic” soup, process only two thirds of the soup and stir in the remaining “chunky” soup.) T ransfer to a clean stockpot as soup is processed.
MUSHROOM BARLEY SOUP Y ield: 16 cups Preparation: 35-40 minutes 1/2 cup loosely packed Italian parsley leaves 2 cloves garlic, peeled 1 pound Spanish onions, peeled, cut in 1-inch pieces 2 pounds crem.
26 Insert the 4 mm slicing disc and arrange the peppers in the feed tube. Use medium pressure to slice; remove and reserve. Insert the metal blade and with the machine running, drop the garlic cloves down the small feed tube; process 5 seconds to chop.
12-inch nonstick skillet and heat over medium high heat. Add one third of the ground turkey to the skillet and brown well, stirring to break up after turning; as the turkey browns, add to the onion mixture. Repeat with the remaining turkey in two more batches.
P AST A WITH ZUCCHINI AND RICOTT A SAUCE Y ield: 12 servings Preparation time: 25 minutes or less 8 ounces Reggiano Parmesan, cut in I-inch pieces 3 pounds zucchini, cut to fit the feed tube horizonta.
small feed tube; use medium pressure to slice. Stack the slices, cut in half with a knife, and place in a heatproof bowl. Pour the boiling water over the pepperoni; let sit for 15-20 minutes. Drain the pepperoni, discarding the fatty water; rinse and dry the pepperoni.
30 8 ounces sharp cheddar cheese, cut to fit feed tube (low fat may be used) 8 scallions, trimmed and cut into 1-inch pieces 1-1/4 cups evaporated fat free milk 3 packages (10 oz.
Over medium heat, melt 2 tablespoons of the butter in a Cuisinart ® 3-quart sauté pan. Add the chopped garlic and onions and the drained, sliced leeks; cook until tender and wilted, about 5 minutes. Stir in the vegetable broth, herbs, salt, and pepper; bring to a boil, then reduce the heat and simmer for 3 minutes.
32 be used to spread as cream cheese, or as an ingredient in dressings or sauces. Nutritional analysis per serving: Calories 130 (47% from fat) • carbo.
keep for 5 days in the refrigerator , or it may be frozen. If desired, the cheese and pine nuts may be added just before serving. Nutritional analysis per tablespoon: Calories 136 (79% from fat) • carbo. 2g • pro. 5g • fat 3g • sat. fat 3g • chol.
34 MA YONNAISE (MADE WITH EGG SUBSTITUTE) Y ield: 3-3/4 cups Preparation: 5 minutes 6 tablespoons Eggbeaters ® or Simply Eggs ® 3 tablespoons freshly squeezed lemon juice 3 tablespoons Dijon mustard.
CUISINART WHITE BREAD Y ield: 4 loaves, about 1-1/4 pounds each Preparation: 10 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 2 tablespoons sugar 1/3 cup warm (105-1 15° F).
36 clean the inside of the work bowl and forms a ball. Let the machine run for 80 seconds to knead the dough. With lightly floured hands, carefully remove the dough from the work bowl and shape into a smooth ball. Place in a lightly floured jumbo resealable food storage bag.
CINNAMON RAISIN BREAD Y ield: 4 loaves, about 1-1/2 pounds each Preparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake 2 teaspoons instant yeast 3 tablespoons honey 1/3 cup warm (105-1 15°F) .
38 ROSEMAR Y W ALNUT RAISIN BREAD Y ield: Makes 4 loaves, 18 ounces each Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake 2 teaspoons instant yeast 1 tablespoon honey 3/4 cup warm (105-1 .
1 tablespoon kosher or sea salt 2 tablespoons extra virgin olive oil 3 cups cool water additional olive oil to coat the dough Dissolve the yeast, honey (or sugar) and water together in a 4-cup measure; let stand for 2-10 minutes to proof (if it does not bubble or foam, the yeast is not active – discard and begin again with fresh yeast).
40 plastic wrap, then place in a resealable bag and freeze. T o use, unwrap, flour lightly and place in clean resealable bag. Allow to thaw , then to rise before proceeding. Nutritional analysis per serving: Calories 144 (20% from fat) • carbo. 18g • pro.
Insert the metal blade in the processor . Process the zest with the brown sugar until finely chopped, about 20-30 seconds. Remove and reserve. Add 4 tablespoons of the cinnamon to the work bowl with the maple syrup, orange juice, melted butter and vanilla; process 10 seconds.
42 Nutritional analysis per muffin: Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • sat. fat 2g • chol. 23mg • sod. 1 14mg • fiber 1g ALMOND CHERR Y OA TMEAL COOKIES Y iel.
Preheat oven to 350°F . Line baking sheets with parchment. With hands, roll a well-rounded tablespoon of dough for each cookie into a 1-1/4 inch ball. Place the cookies on the prepared baking sheets, 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon.
44 Zest of 1 lemon, bitter white pith removed 4 ounces toasted slivered almonds 6 tablespoons granulated sugar 1 stick unsalted butter , cut in 8 pieces, at room temperature 1 cup all-purpose flour 1/.
5 cups granulated sugar 4 teaspoons cinnamon zest of 1 orange, bitter white pith removed zest of 1 lemon, bitter white pith removed 1 cup applesauce 1 cup vegetable oil 8 large eggs 3/4 cup orange juice 1 tablespoon vanilla Preheat the oven to 350°F .
46 Insert the metal blade. Pulse to combine and sift the flour , cocoa, baking soda, baking powder and salt, 5 times; remove and reserve. Insert the shredding disc; use medium pressure to shred the zucchini; remove and reserve.
For a double-crust pie: 3 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup (2 sticks) unsalted butter , cut in 1/2-inch pieces, well chilled 4 tablespoons shortening (Crisco .
48 Preheat the oven to 400°F . On a lightly floured surface, roll out half the dough until it is 1/8-inch thick and about 3 inches larger in diameter than a 10 inch deep dish pie plate. Lift carefully , using a dough scraper to help lift the pastry .
Please pay by check or money order . Y our Cuisinart ® DLC-X Plus Food Processor has been manufactured to strict specifications and has been designed for use with the Cuisinart ® DLC-X Plus Food Processor authorized accessories and replacement parts for your model.
©2004 Cuisinart Cuisinart ® is a registered trademark of Cuisinart 150 Milford Road East W indsor , NJ 08520 Printed in China 01CU13053 CO FFEE FOO D T O ASTERS HAN D B LEND ERS COO KW ARE ICE CREAM MAKERS PR OCESSO RS M I X ERS MAKERS Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever .
V ersion No.: IB-1210B Size: 179MM(W)X216MM(H) SADDLE STITCHED(52PP) Material: COVER:157GSM MA TT ARTP APER INSIDE:120GSM GLOSS ARTP APER Coating: NO COA TING Color (COVER): 4C(CMYK)+1C(BLACK) (INSIDE.
デバイスCuisinart DLC-XPの購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Cuisinart DLC-XPをまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはCuisinart DLC-XPの技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Cuisinart DLC-XPの取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Cuisinart DLC-XPで得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Cuisinart DLC-XPを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はCuisinart DLC-XPの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Cuisinart DLC-XPに関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちCuisinart DLC-XPデバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
