Cuisinart DLC-2014N DLC-2014N Manual - Page 5

TABLE OF CONTENTS RECOMMENDED CAPACITIES 1 UNPACKING INSTRUCTIONS 2 IMPORTANT SAFEGUARDS 4 INTRODUCTION 5 ASSEMBLY INSTRUCTIONS 6 MACHINE FUNCTIONS 6 OPERATING INSTRUCTIONS 7 CHOPPING, PURÉEING & MIXING WITH METAL BLADE 8 CHOP RAW FRUITS AND VEGETABLES 8 PURÉE FRUITS AND COOKED VEGETABLES 8 TO DISLODGE FOOD 8 CHOP HARD FOOD LIKE GARLIC . . . . 8 METAL BLADE 8 CHOP RAW FRUITS AND VEGETABLES 8 PURÉE FRUITS AND COOKED VEGETABLES 8 CHOP HARD FOOD LIKE GARLIC . . . . 8 CHOPPING, PURÉEING & MIXING WITH PARSLEY AND OTHER FRESH HERBS 9 CHOP PEEL FROM CITRUS FRUIT . . . 9 CHOP STICKY FRUIT LIKE DATES . . . . 9 CHOP MEAT, POULTRY AND FISH . . . . 9 PURÉE MEAT, POULTRY AND FISH . . . 9 CHOP NUTS 9 MAKE PEANUT BUTTER 9 MAKE FLAVORED BUTTERS, SPREADS AND DIPS 10 MAKE MAYONNAISE 10 BEAT EGG WHITES 10 WHIP CREAM 10 MAKE CRUMBS AND CRUMB CRUSTS 10 MAKE PASTRY 10 MAKE QUICK BREADS AND CAKES. . 11 PREPARING FOOD FOR SLICING AND SHREDDING 11 ROUND FRUITS AND VEGETABLES 11 WHOLE PEPPERS 11 LARGE FRUITS LIKE PINEAPPLE, CABBAGE AND ICEBERG LETTUCE . . 11 PACKING FEED TUBE FOR DESIRED RESULTS 11 PRACTICING SLICING AND SHREDDING 11 REMOVING SLICED OR SHREDDED FOODS 12 SLICING AND SHREDDING TECHNIQUES 12 SMALL, ROUND FRUITS AND VEGETABLES 12 LONG FRUITS AND VEGETABLES . . 12 SMALL AMOUNTS OF FOOD 12 FRENCH-CUT GREEN BEANS 12 MATCHSTICKS OR JULIENNE STRIPS 12 REMOVING PROCESSED FOOD . . . . 12 SLICING COOKED MEAT AND POULTRY 13 SLICING FRANKFURTERS AND OTHER SAUSAGES 13 SLICING AND SHREDDING CHEESE 13 KNEADING YEAST DOUGH WITH DOUGH BLADE 14 TYPICAL BREAD DOUGH 14 TYPICAL SWEET DOUGH 14 MACHINE CAPACITY 14 USING THE RIGHT BLADE 14 MEASURING THE FLOUR 14 PROOFING THE YEAST 14 PROCESSING DRY INGREDIENTS. . . 14 ADDING LIQUIDS 15 KNEADING BREAD DOUGH 15 KNEADING SWEET DOUGH 15 RISING 15 SHAPING, FINISHING AND BAKING . . 15 MAKING CONSECUTIVE BATCHES . . 15 PROBLEMS AND SOLUTIONS WHEN MAKING DOUGH 16 CLEANING AND STORING 17 FOR YOUR SAFETY 18 SOME TECHNICAL DATA 18 WARRANTY 19 3