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To make quick breads and cakes that use
baking powder and/or soda:
The most important rule for success is not
to overmix after adding dry ingredients to wet
ingredients. The ingredients for these soft
doughs should be cold, except butter. If the
recipe calls for chopped ingredients like lemon
peel or nuts, chop them first while the work
bowl is clean and dry, then set aside until
needed.
Put dry ingredients like flour, salt and leavening
in the work bowl and process with the metal
blade for 5 seconds to mix.
Remove and reserve the dry ingredients.
Add the eggs and sugar to the work bowl and,
using the ON button, process to mix, letting the
machine run about 1 minute. Next, add butter
at room temperature and cut into 1-inch pieces.
Run machine continuously for a minute, until
the butter is thoroughly mixed with the sugar
and eggs. Then add flavoring and liquid –
vanilla, spices, cocoa, etc. Process until mixed.
Add the dry ingredients to the work bowl.
Process by pulsing, inspecting after each pulse.
Stop pulsing as soon as the dry ingredients
have almost disappeared into the batter.
Overprocessing will cause quick breads and
cakes to be tough. (If your recipe calls for
ingredients that are to be coarsely chopped –
like raisins or nuts – add them last with the
mixed dry ingredients.)
To make cake mix:
Your food processor work bowl is large enough
for the preparation of an 18.5-ounce packaged
cake mix.
Insert the metal blade and add the cake mix
to the work bowl. Press the ON button and
while the machine is running, add the eggs
and liquid through the feed tube and process
for 5 seconds.
Scrape down the sides of the work bowl and
process 1 minute more for maximum volume.
Do not remove the metal blade.
Insert a finger into the underside of the blade
from the bottom of the work bowl to hold the
blade in place while emptying the batter.
Tip:
After emptying cake batter or puréed soup from
the work bowl, replace the bowl on the motor
base and PULSE once. Centrifugal force will
spin the batter off the blade onto the sides of
the work bowl. Remove the blade, and use the
spatula to scrape any remaining batter from
the bowl.
PREPARING FOOD FOR
SLICING AND SHREDDING
For disc assembly instructions, refer to
Assembly Instructions.
Round fruits and vegetables:
Before processing onions, apples and other
large, round fruits and vegetables, cut the
bottom ends flat to make the food sit stable
on the disc.
Place the food in the feed tube, flat side down,
as far left as possible, to prevent it from tilting
when being processed.
Choose fruits that are firm and not too ripe.
Remove large hard pits and seeds from fruits
before processing. Seeds from citrus fruits
need not be removed. Remove the rind or peel
before slicing or shredding, if desired.
Whole peppers are an exception:
Remove the stem and cut the stem end flat.
Remove the core and scoop out the seeds.
Leave the end opposite the stem whole, to
keep the structure stiff. This ensures round,
even slices.
Large fruits like pineapple:
Cut the ends flat, cut in half, and either core or
remove the seeds. If necessary, cut the halves
into smaller pieces to fit the feed tube.
Cabbage and iceberg lettuce:
Turn the head on its side and slice off the top
and bottom, leaving a center section about 3
inches (8cm) deep. Remove the core, then cut
in wedges to fit the feed tube. Remove the core
from the bottom and top pieces and cut into
wedges to fit into the feed tube.
The optional 2mm Slicing Disc is excellent
for slicing cabbage for coleslaw.
If the fruit or vegetable doesn’t fit, try inserting
it from the bottom of the feed tube, where the
opening is slightly larger.
Pack the feed tube for desired results:
For long slices or shreds, cut food to the width
of feed tube and pack pieces horizontally.
For small, round slices or short shreds from
carrots, zucchini and other long vegetables, cut
to height of feed tube and pack tightly upright.
Food should fit snugly, but not so tightly that it
prevents the pusher from moving.
When slicing or shredding, always use the
pusher.
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 9