Handleiding Cuisinart DLC-5 (pagina 7 van 28) (Engels)

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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.)

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.

To dislodge food:

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 chop hard foods:

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.

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.

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 parsley and other fresh herbs:

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.

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.

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:

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.

To purée meat, poultry, fish and seafood:

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.

Leave the purée in the work bowl and add

eggs, cream and seasonings as called for by

the recipe. Process to combine thoroughly.

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.

To chop nuts:

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.

03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 7

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