5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
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 ma-
chine is running, add the eggs and liquid
through the small 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 nger 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 at to make the food
lie stable on the disc.
Place the food in the feed tube, at side
down, as far left as possible, to prevent it
from tilting when being processed. Choose
fruits that are rm 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 before slicing or shredding, if desired.
Whole peppers are an exception
Remove the stem and cut the stem end
at. 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 at, cut in half, and either
core or remove the seeds. If necessary,
cut the halves into smaller pieces to t 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 t the feed
tube. Remove the core from the bottom
and top pieces and cut into wedges to t
into the feed tube.
The optional 2mm and 1mm slicing discs
are excellent for slicing cabbage for cole-
slaw.
If the fruit or vegetable doesn’t t, try in-
serting 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 the food
into feed-tube widths and pack the pieces
horizontally.
For small, round slices or short shreds
from carrots, zucchini and other long veg-
etables, cut in feed tube heights and pack
tightly upright.
Food should t snugly, but not so tightly
that it prevents the pusher from moving.
When slicing or shredding, always use the
pusher.
Never put your fi ngers or a spatula into
the feed tube.
Never push down hard on the pusher. Use
light pressure for soft fruits and vegetables
like bananas, mushrooms, strawberries
and tomatoes, and for all cheese. Use
medium pressure for most food: apples,
celery, citrus fruit, potatoes and zucchini.
Use rm pressure for hard vegetables like
carrots and yams.
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