Cuisinart PRO CUSTOM 11 DLC-8S, Инструкция пользователя

Страница: 9 / 73

9
To beat egg whites:
The work bowl and metal blade must be
absolutely clean.
Add 3 or more egg whites and press the ON
lever. Add about 1 teaspoon of lemon juice or
vinegar for every egg white. Vinegar makes stiffer
whites; its flavor is hardly detectable in cakes or
soufflés. Continue processing until the egg whites
hold their shape – about 1½
to 2½ minutes.
Egg whites may be folded into batters and
baked. We do not recommend serving uncooked
egg whites.
To whip cream:
Processor whipped cream holds its shape very
well. It is good for decoration or as a topping for
gingerbread, berries and other desserts.
Chill the cream well before starting. Using the
metal blade, process continuously until it begins
to thicken; add sugar as desired and continue
processing. Watch carefully until the cream reach-
es the desired consistency.
Processor whipped cream does not whip to
the light, fluffy consistency obtained by methods
that beat in more air. Use the optional Whisk
Attachment for the fluffiest whipped cream.
To make bread, cracker and cookie crumbs
and crumb crusts:
Cut or break bread, crackers or cookies into
1-inch pieces and put them in the work bowl.
Process continuously until they reach the desired
texture. For seasoned crumbs, chop parsley or
other fresh herbs with the crumbs. For buttered
crumbs, process until the dry crumbs are of
the desired texture, then dribble melted butter
through the small feed tube while the machine is
running.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter,
cut into 1-inch pieces, as specified by your reci-
pe. Process until well combined.
To make pastry:
This describes the general procedure. A recipe
giving exact proportions is on page 27. Combine
unbleached, all-purpose flour, salt and 1-inch
pieces of very cold butter in the work bowl.
Process to the consistency of cornmeal. While
pulsing, pour ice water through the feed tube.
Stop pulsing as soon as the dough begins to form
a ball, to ensure tender, flaky pastry. Use the dough
immediately or form it into a round disc about
1-inch thick. Wrap it in plastic wrap and refriger-
ate or freeze for later use.
To make quick breads, and cakes that use
baking powder and/or baking soda:
The most important rule for success is not to
over-mix after the flour is added.
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 them aside until
needed. (Always use sugar when chopping lemon
peel; see page 8.)
Put dry ingredients like flour, salt and leavening in
the work bowl and process with the metal blade
for 5 seconds to mix them. Remove and reserve
the dry ingredients.
Add the eggs and sugar to the work bowl and
process to mix, letting the machine run about 1
minute. Next, add 1-inch pieces of butter, at room
temperature. Let the machine run 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.
Over-processing 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. While the machine is running,
add the eggs and liquid through the small feed
tube and process for 5 seconds. Scrape down
the side of the work bowl and process again for
1 minute for maximum volume. Remove the work
bowl from the base, but do not remove the metal
blade. Insert your 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. Insert the metal blade and pulse once.
Centrifugal force will spin the batter off the blade