Cuisinart DLC-2011CHB Support Question
Cuisinart DLC-2011CHB Support Question
Find answers below for this question about Cuisinart DLC-2011CHB - Prep 11 Plus Brushed Stainless Food Proce.Need a Cuisinart DLC-2011CHB manual? We have 1 online manual for this item!
Question posted by titaginia on November 10th, 2013
Dlc2011 Chb Vs Cfp11bcpc
difference between dlc2011chb and cfp11bcpc
Current Answers
Related Cuisinart DLC-2011CHB Manual Pages
User Manual - Page 3
...with metal blade are in the
work bowl without first removing metal blade.
11. Place the food processor on one of the long sides of the box. The pusher assembly will...LIFTING IT STRAIGHT UP. IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart® Premier™ Series Food Processor, and the standard parts for it straight up to remove.
7.
CAUTION:
THE CUTTING TOOLS ...
User Manual - Page 6
These features, plus the ability to make the Premier™ 11-Cup the select choice in seconds. PowerPrep® Metal ...Dough Blade, which is more than twice the size of a Cuisinart® Premier™ Series 11-Cup Food Processor.
The Cuisinart® Premier™ 11-Cup Food Processor has all your purchase of any other available. Perfect for , including a powerful motor, the...
User Manual - Page 12
... is running, add the eggs and liquid through the small feed tube and process for 5 seconds.
11
Scrape down , as far left as the dry ingredients have almost disappeared into 1-inch pieces. Add the... and sugar to the work bowl and, using the ON button, process to make cake mix:
Your food processor work bowl is large enough for maximum volume. vanilla, spices, cocoa, etc. Stop pulsing as soon ...
User Manual - Page 15
... FOR KNEADING YEAST DOUGH WITH THE POWERPREP ® METAL DOUGH BLADE
The Premier™ 11-Cup Food Processor is called for more than the recommended amounts of flour. NEVER TRY TO PROCESS DOUGH THAT...the container so the top of the work bowl. You may damage the slicing disc or the food processor itself.
With a spoon or fork, stir the flour in a fraction of flour. You can ...
User Manual - Page 16
....
TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS
If dough blade doesn't incorporate ingredients:
Always start processor before you stop kneading. Instead, wait until ingredients in bowl have mixed, then add ... the dough soft enough to clean the inside of dough in the Premier™ 11-Cup Food Processor is firmly pressed back into place after all the air and close tightly, allowing space...
User Manual - Page 18
... of your food processor ready to wash the bowl before making the salad. It should not be overloaded. Chopping certain foods may not have been pushed down . Due to intense water heat, washing the work bowl and work bowl upside down as far as you don't need to use a bottle brush. These foods include ice...
User Manual - Page 25
... lined pan at 350˚F for 1 hour in a single layer. Lightly brush with the egg wash, making a 1-inch edge. Bake until ready to 10... Oven temperature: 425° F
Preparation: 15 - 20 minutes, plus 1 hour to 3 weeks). Roll the pastry jelly-roll style, evenly...Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels
Do-ahead prep makes these perfect for about 5 minutes.
*To roast the turkey ...
User Manual - Page 33
... analysis per serving:
Calories 174 (31% from one 2-pound loaf)
Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling
4 tablespoons sugar, divided...coated with water and brush over braid.
Preheat oven to yeast mixture. Lower temperature to 10 minutes.
Insert the dough blade in a floured plastic food storage bag and seal....
User Manual - Page 37
... Breads
Basic Artisan Bread
Adapted from: Charles van Over,
The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
Makes two 10-inch round loaves (boules)
Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling
1 pound unbleached bread flour (3-1/3 to...
User Manual - Page 39
...8226; chol. 0mg • sod. 724mg • fiber 4g 38 Makes one loaf
Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time, 30 minutes baking time, and 1 hour or longer for cooling
10 ounces... starting from : Charles van Over,
The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
Salty olives such as kalamata should be visibly risen and spring back when ...
User Manual - Page 40
... light pancake batter. Simple Wheat Starter
Adapted from: Charles van Over, The Best Bread Ever:
Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
Makes about 5 cups
Preparation: 20 minutes, plus 3 to use it. Let sit at room temperature for this starter in the refrigerator until you are ready to 4 days...
User Manual - Page 41
... tube; Makes one 24-ounce loaf
Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter, 3 to 3-1/2 hours ..., The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
A mountainous loaf full of the nutty ...work surface. Cover the bowl with plastic wrap or a kitchen towel.
Brush an 8 x 4-inch loaf pan with flour. Roll the dough into ...
User Manual - Page 42
... 123 (from : Charles van Over,
The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997
The two long rising periods - Combine the flours, salt, yeast, and ...is 75°F, then the water must be 70°F).
Makes two long loaves
Preparation: 30 minutes, plus 2 hours to activate the Simple Wheat Starter, 10 to 18 hours rising time, 25 minutes baking time...
User Manual - Page 44
...running, add 4 tablespoons of the salmon; Makes 6 servings
Preparation: 10 - 15 minutes, plus 18 minutes baking time
1 tablespoon extra virgin olive oil
6 Yukon Gold or other new potatoes, 4... ounces each salmon fillet with the basil chiffonade. Brush a 6 x 4-inch area in the pusher; Set aside. Season each , well scrubbed, opposite ends...
User Manual - Page 46
... 2 teaspoons extra virgin olive oil Cornmeal for the pizza dough (Cuisinart recipe, p. 35); 20 minutes plus 12 minutes baking and resting time
Pizza Dough, p. 35 12 ounces firm but ripe plum tomatoes 1/2 ...for dusting the peel or pan
Prepare the Pizza Dough and let rise. Brush the edges with the drained sliced tomatoes.
Nutritional analysis per serving:
Calories 367 (from the garden ...
User Manual - Page 47
...bubbly, and the edges of the stone, and use . Brush the edges with cornmeal. Sprinkle the cheese mixture evenly over ..., well chilled
ounces Gruyère (not processed cheese food), well chilled
ounce Gorgonzola or blue cheese, well chilled
...the pizza dough (Cuisinart recipe, p.35);
20 minutes plus 12 minutes baking and resting time
Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to...
User Manual - Page 48
...oven. Place on a baker's peel that has been sprinkled with cornmeal, or on the rack. Brush edges with the remaining leaves. If using a baking stone, place it front to shake and ... 12 - 14 inch pizzas
Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35); 20 minutes plus 12 minutes baking and resting time
1 recipe Pizza Dough, p. 35 9 ounces fresh mozzarella, well chilled 27 ...
User Manual - Page 49
...calzones, 8 servings Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35); 25 minutes plus about 30 minutes baking and resting time
2-1/2 red bell peppers, cut in half,
6 large fresh ... foil. Remove and refrigerate until the dough is baked through and is not recommended. Brush the border of each in diameter for 8 balls.
Cover loosely with water. Roasted Pepper...
User Manual - Page 57
Lightly brush potatoes with aluminum foil. roast garlic for 30 to 40 minutes and bake potatoes until ... 1-inch pieces
1/4 teaspoon ground white pepper
1/4 teaspoon salt
Preheat oven to 400° F.
Makes 6 servings
Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake
8 garlic cloves, peeled
Olive oil
6 large baking potatoes (about 10 to...
User Manual - Page 64
..." remain visible, 15 to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar,...or tart, roll out pastry 1/8 inch thick to 11 inch regular or deep-dish pie or tart. Use...) for up and pressed together. Preparation: 10 minutes, plus 30 minutes resting time
For a one-crust pie: 1-1/2... (Do not allow the glutens in the processor!) Add the liquid sparingly so that the ...
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