Cuisinart DFP-11 DFP-11 Manual - Page 3

CONTENTS 1 IMPORTANT SAFEGUARDS THE PARTS 2 PRACTICING WITH FOOD 4 REMOVING PROCESSED FOOD 5 CHOPPING, PURÉEING & MIXING WITH METAL BLADE 6 TO CHOP RAW FRUITS AND VEGETABLES 6 TO PURÉE FRUIT AND COOKED VEGETABLES 6 TO CHOP HARD FOOD LIKE GARLIC, HARD CHEESE 7 TO CHOP PARSLEY, OTHER FRESH HERBS 7 TO CHOP PEEL FROM CITRUS FRUIT 7 TO CHOP STICKY FRUIT LIKE DATES 7 TO CHOP MEAT, POULTRY AND FISH 8 TO PURÉE MEAT, POULTRY AND FISH 8 TO CHOP NUTS 9 TO MAKE PEANUT BUTTER 9 TO MAKE FLAVORED BUTTERS, SPREADS AND DIPS 9 TO MAKE MAYONNAISE 10 TO BEAT EGG WHITES 10 TO WHIP CREAM 10 TO MAKE CRUMBS AND CRUMB CRUSTS 11 TO MAKE PASTRY 11 TO MAKE QUICK BREADS AND CAKES 11 TO MAKE CAKE MIX 11 KNEADING YEAST DOUGH WITH DOUGH BLADE 12 TYPICAL DOUGH 12 MACHINE CAPACITY 12 USING THE RIGHT BLADE 12 MEASURING THE FLOUR 12 PROOFING THE YEAST 12 PROCESSING DRY INGREDIENTS 13 ADDING LIQUIDS 13 KNEADING DOUGH 13 RISING 13 SHAPING, FINISHING AND BAKING 13 MAKING CONSECUTIVE BATCHES 13 PROBLEMS & SOLUTIONS FOR MAKING DOUGH 14 PREPARING FOOD FOR SLICING AND SHREDDING 16 ROUND FRUITS AND VEGETABLES 16 WHOLE PEPPERS 16 LARGE FRUITS LIKE PINEAPPLE, CANTALOUPE 16 CABBAGE AND ICEBERG LETTUCE 16 FOOD DOESN'T FIT FEED TUBE 17 PRACTICING SLICING AND SHREDDING 18 REMOVING SLICED OR SHREDDED FOODS 19 SLICING AND SHREDDING TECHNIQUES 20 FRUITS AND VEGETABLES 20 SMALL AMOUNTS OF FOOD 20 FRENCH-CUT GREEN BEANS 21 MATCHSTICKS OR JULIENNE STRIPS 21 SLICING COOKED MEAT AND POULTRY 22 SLICING UNCOOKED MEAT AND POULTRY 22 SLICING FRANKFURTERS, SALAMI AND OTHER SAUSAGES 22 SLICING AND SHREDDING CHEESE 23 IF YOU HAVE A PROBLEM 24 CLEANING AND STORING 24 FOR YOUR SAFETY 25 SOME TECHNICAL DATA 25 RECIPES 26 BOWL CAPACITY 26 WARRANTY 46