Cuisinart DLC-2AC Mini-Prep Plus Processor Instruction Manual

Cuisinart DLC-2AC Mini-Prep Plus Processor

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® Premier Series Mini-Prep® Plus Processor and the standard parts for it: SmartPower™ metal chopping / grinding blade, and instruction / recipe booklet.
CAUTION: THE CUTTING BLADE HAS VERY SHARP EDGES.
To avoid injury when unpacking, please follow these instructions:

1. Place the box on a table or kitchen counter. Be sure the box is right side up.
2. Lift up and remove the cardboard lid from the work bowl cover.
3. Grasp the work bowl cover and lift the unit up and out of the box and place on the tabletop.
4. Turn the work bowl cover clockwise to unlock it from the unit base. Lift up and remove.
5. Carefully lift the protective cardboard off the chopping / grinding blade shaft.
6. CAREFULLY REMOVE THE METAL BLADE BY GRASPING THE CENTRE WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADE, AS IT IS RAZOR SHARP.
7. Read the instructions thoroughly before using the machine.

IMPORTANT SAFEGUARDS

WHEN USING AN ELECTRICAL APPLIANCE, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE ADHERED TO, INCLUDING THE FOLLOWING:

1. Read all instructions.
2. Always unplug unit from outlet when not in use, before putting on or taking off parts, before cleaning, and before removing food from bowl. To unplug, grasp plug and pull from electrical outlet. Never pull cord.
3. To protect against risk of electric shock, do not put motor base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a damaged cord or plug after the appliance malfunctions, or if appliance has been dropped or damaged in any manner. Return the appliance to the nearest authorized Customer Service (see Warranty for details) for examination, repair, and electrical or mechanical adjustment.
7. The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or injury.
8. Do not let cord hang over edge of table or counter, or touch hot surfaces.
9. Do not use outdoors.
10. Keep hands and utensils away from moving blade while processing, to prevent the risk of severe injury to persons, or damage to the chopper/ grinder. A scraper may be used, but must only be used when the chopper/grinder is not running.
11. Blade is extremely sharp. Handle carefully when removing, inserting or cleaning. Always allow blade to stop moving before removing cover.
12. To reduce the risk of injury, never place cutting blade on base without first putting work bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance. Do not attempt to remove cover until blade has stopped rotating.
14. Do not attempt to defeat the cover inter lock mechanism, as serious injury may result.
15. Before using, check work bowl for presence of foreign objects.
16. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing any appliance in an appliance garage always unplug the unit from the electrical outlet. Be sure the appliance does not touch the interior wall of the appliance garage, and the door does not touch the unit as it closes. Contact could cause the unit to turn ON, creating a risk of fire.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY
NOTICE
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit only one way in a polarized outlet. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this
safety feature.

INTRODUCTION

The Cuisinart® Mini-Prep® Plus Processor han-dles a variety of food preparation tasks including chopping, grinding, puréeing, emulsifying and blending. The patented auto-reversing blade provides a super-sharp edge for the delicate chopping of herbs and for blending and puréeing other soft foods, while the blunt edge offers a powerful cutting surface to grind through spices and other hard foods. Pulse activation gives maximum control for precision processing, whether chopping or grinding.
The powerful high-speed motor works hard and fast to accomplish any small job with ease. Chop herbs, onions, garlic; grind spices, hard cheese; purée baby foods; blend mayonnaise and flavoured butters, all with the same com-pact appliance. The Mini-Prep® Plus Processor takes up minimum counter space and stores neatly on the countertop or in a cabinet.

ASSEMBLY INSTRUCTIONS

1. With the base unit on the tabletop, place the work bowl over the centre stem and turn slightly to the right, until bowl drops down to the bottom of the stem.
2. Turn the work bowl counterclockwise to lock onto base.
3. CAREFULLY pick up the blade by its hub and place on the centre stem until it drops to the bottom of the stem. NEVER TOUCH THE BLADE ITSELF.
4. Add food ingredients.
5. Place the cover on the work bowl with the long tab to the right of the rear column.
6. Turn cover counterclockwise to securely lock into locking post.
7. Plug unit into wall socket.
8. You are ready to CHOP/GRIND.

• All parts that come in contact with food are BPA-Free.

TIPS FOR PROCESSING FOOD

Preparing the Food

Size
Always cut large pieces of food into smaller pieces of even size – about 1⁄2 inch (1.25 cm)
to a side or as specified under Operating Techniques on page 5/6. If you don’t start with pieces that are small and uniform, you will not get an even chop.

Quantity
Do not overload the work bowl. Overloading causes inconsistent results and it strains the motor. Use the quantities given in the recipe section as a guide. As a rule of thumb, remember that after being processed, food should not reach more than 2⁄3 of the way up the central hub of the blade assembly.
Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep® Plus Processor during operation.

Selecting the Right Operating Control
Use the chop function for chopping, puréeing and mixing. It is the right choice, for example, for chopping soft, fragile food such as herbs, celery, onions, garlic and most cheeses. It is also the right choice for puréeing cooked vegetables, making mayonnaise and mixing salad dressing.

Pulse action is best when you are using the chop function. Two or three pulses are often enough. Be sure to check the food frequently to prevent overprocessing. If you overprocess, you are likely to get a watery paste instead of a fine chop.
Use the grind function for grinding spices, and for chopping hard food such as peppercorns, seeds, chocolate and nuts.

Continuous-hold action is best when you are using the grind function. You may have to operate the Mini-Prep® Plus Processor for several seconds with some food to achieve the desired results – as long as 20 seconds for some seeds, or 40 seconds for coffee beans.
When you operate the unit for more than 10 seconds, use a pulse action every 10 seconds or so to allow food to drop to the bottom of
the work bowl. This provides more consistent results.
Never operate the Mini-Prep® Plus Proces-sor continuously for longer than 1 minute at a time.
Note: The work bowl and cover may become scratched when you use them for grinding grain and spices. This does not affect the performance of the Mini- Prep® Plus Processor. However, you may want to reserve the original bowl for grinding, and purchase an additional bowl and cover set for other uses.
These are available from the Cuisinart Customer Service Department, which you can reach by dialing our toll-free number: 1-800-472-7606.

Adding Liquid
You can add liquids such as water, oil or flavouring while the machine is running. For example, you might want to add oil when making mayonnaise or salad dressing, or you could add vanilla or alcohol when making frozen yogurt.
Pour the liquid through one of the two openings in the cover.

IMPORTANT: Add liquid through only one opening at a time. The other opening must be left free to allow air to escape. If both openings are blocked, liquid cannot flow smoothly into the bowl.
Removing Food from the Sides of the Bowl Occasionally food will stick to the sides of the bowl as you process. Stop the machine to clear food away. AFTER THE BLADE HAS STOPPED MOVING, remove the cover, and use a spatula to scrape the food from the sides of the bowl back into the centre. Do not put hands into bowl unless unit is unplugged.

PROCESSING FOOD

1. Place the work bowl firmly on the motor base and insert the blade assembly. Opening at back of bowl must face column at back of the Mini-Prep® Plus Processor. Turn counterclockwise to lock in place.

2. Place food in the work bowl. Be sure the food is cut in small pieces, and the bowl is not overloaded.

3. Lock the cover into position.
   Note: Due to the powerful motor provided with this unit, Cuisinart recommends using one hand to support the Mini-Prep® Plus Processor during operation.

4. Press the appropriate chop or grind Control, depending on the food you are processing.

5. When you have finished processing the food, stop the machine by releasing the control button.

6. WHEN THE BLADE STOPS MOVING, remove the cover.

7. Unplug the unit.

8. Carefully remove the blade assembly, holding it by the handle on the top of the sheath. NEVER TOUCH THE BLADE ITSELF.

9. Remove food with a spatula.
   Note: Do not operate the Mini-Prep® Plus Processor without food contents in work bowl.

Tip: Process foods in order from dry to wet to avoid having to clean bowl and blade between each task.

TO REMOVE PREP BOWL

1. Turn the work bowl cover clockwise and remove.
2. Turn the work bowl clockwise to unlock and lift off of the base.
3. Carefully remove the blade by lifting it up from the hub.

CLEANING, STORAGE AND MAINTENANCE

To simplify cleaning, rinse the work bowl, cover, and blade immediately after each use, so that food won’t dry on them. Wash blade assem-bly, work bowl and cover in warm soapy water. Rinse and dry. Wash the blade carefully.

Avoid leaving blade in soapy water where it may disappear from sight.

If you have a dishwasher, you can wash the work bowl and blade assembly on the top rack. Insert the work bowl upside down and the cover right side up. Put the blade in the cutlery basket. Unload the dishwasher carefully to avoid contact with the sharp blade. Wipe the motor base clean with a damp sponge or cloth. Dry it immediately. Never submerge the motor base or the plug in water or other liquid.

The Mini-Prep® Plus Processor stores neatly on the countertop in a minimum of space. When it is not in use, be sure to leave it unplugged. The hidden cord storage underneath the motor base will help to keep excess cord off the counter-top. Store the unit assembled to prevent loss of parts. Store the blades as you would sharp knives – out of the reach of children.

The Mini-Prep® Plus Processor is intended for HOUSEHOLD USE ONLY. Any service other than cleaning and normal user maintenance should be performed by an authorized Cuisinart® Service Representative.

TROUBLESHOOTING

into 1-inch (2.5 cm) pieces.
Baking chocolate/ chocolate chunks/chips| Chop. Pulse on Chop to break up, then process continuously until desired chop size is achieved| Process no more than 11⁄2  ounces (42 g)  at a time. For best chill chocolate for 3–5 minutes in freezer before chopping. Cut baking chocolate squares into 1⁄2-inch (1.25 cm) pieces to chop.
Bread for crumbs| Chop. Pulse to break up, then process con- tinuously until desired crumb size is reached.| Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into pieces no larger than 1 inch (2.5 cm). For buttered crumbs, add 1 teaspoon (5 ml) of butter per slice after crumbs have started to form, and process to com- bine and coat.
Butter| Chop. Process continuously.| Cut into 1⁄2-inch (1.25 cm) pieces. Best at room temperature. Process up to 3⁄4  cup (175 ml) at a time. Add freshly chopped cit- rus zest, garlic, herbs or shallots to create compound butters.
Celery| Chop. Pulse to desired size| Cut into 1⁄2-inch (1.25 cm) long pieces.
Cheese – hard (Parmesan, Asiago, Romano, etc.)| Chop. Pulse on Chop 10 times, then process continuously on Chop until desired consistency.| Remove and discard rind or reserve for another use. Cut into 1⁄2-inch (1.25) cm pieces. If possible, remove from refrigerator 20–30 minutes before processing. Up to 3 ounces (85 g).
Cheese – soft| Chop. Pulse to break up, then process continuously to “cream.”| Chill cheese first.
Cinnamon sticks, nutmeg, other hard spices| Grind. Pulse to break up, about 5 times, then process continuously until finely chopped.| Break cinnamon sticks into 1-inch (2.5 cm) pieces. Hard spic- es may cause scratches on the work bowl and lid.*
Citrus zest| Chop. Pulse to break up, then process continuously until finely chopped.| Use vegetable peeler to remove zest (colour only) from citrus; scrape off any white with sharp knife. Cut strips in half. Adding a small amount of sugar or salt will help achieve a finer texture
Coffee beans| Grind. Pulse 5 times to break up, then process continuously until desired consistency.| Hard foods such as coffee beans may cause scratches on the work bowl lid.
Cookies, graham crackers for crumbs, hard Amaretti or macaroons| Chop. Pulse 5 times to break up, then process continuously until finely chopped.| Hard cookies only. Break up into 1-inch (2.5 cm) or smaller pieces. For buttered crumbs, add 1 teaspoon (5 ml) of butter per graham cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or fro- zen thawed berries| Chop. Pulse to break up, then process con- tinuously until desired consistency.| Cooked fruits may be processed to make baby foods or purées; liquid may be added for consistency. To process fresh or frozen thawed berries for sauce, pulse to chop, then process until puréed (sugar may be added to taste).
Food| Operation/Technique Comments/Notes
---|---
Garlic| Chop. Pulse to chop roughly, then process continuously for fine chop.| Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
Gingerroot, fresh| Chop. Pulse to break up, then process continuously on Chop to reach desired consistency.| Peel first; cut into 1⁄2-inch (1.25 cm)  pieces or slices. Scrape work bowl sides and bottom as needed. Up to 4 ounces (115 g).
Green onions, scallions| Chop. Pulse to chop to desired consistency.| Trim and cut into 3⁄4  inch (2 cm) pieces.
Herbs, fresh| Chop. Pulse to chop to desired consistency.| Rinse and dry completely. Remove leaves from stems to chop
Horseradish| Chop.| Peel first. Cut into 1⁄2-inch (1.25 cm) pieces. Process up to 4 ounces (115 g) at a time.
Leeks| Chop.| Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut into 1⁄2-inch (1.25 cm) pieces.
Meats| Chop. Pulse to chop, or process continuously to purée (add liquid as needed).| Uncooked meats should be cold, but not frozen; cut up to 8 ounces (226 g) into 1⁄2-inch (1.25 cm) pieces, trimmed of gristle

and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to 8 ounces (226 g) into 1⁄2-inch (1.25 cm) pieces. Add liquid (water, broth or from cooking) as needed to process to purée consistency

Mushrooms| Chop. Pulse to chop to desired consistency.| Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than 3⁄4  inch (2 cm).
Nuts| Chop. Pulse to chop to desired consistency.| Toast nuts first for maximum flavour. Allow to cool completely before chopping.
Olives| Chop. Pulse to chop to desired consistency.| Use only pitted olives. Drain well for best results.
Onions| Chop. Pulse 5-10 times to chop to desired size.| Peel; cut into 3⁄4-inch (2 cm) or smaller pieces of similar size.
Peppercorns| Grind. Pulse first, then process continuously until desired consistency.| Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings. Hard peppercorns may scratch work bowl and lid.*
Peppers, fresh| Chop. Pulse to chop to desired consistency.| Core, seed and cut into 1⁄2-inch (1.25 cm) pieces. Do not overpro- cess.
Seeds, dried berries| Grind. Pulse to break up, then process continuously to desired consistency.| Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots| Chop. Pulse 5-10 times to chop to desired consistency| Peel first; cut into quarters, or pieces no larger than 3⁄4-inch (2 cm).
Vegetables, cooked| Chop. Pulse 5-10 times to chop, then pro- cess continuously until desired consistency is reached| Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need to add liquid for consistency.

RECIPES

Preparation times are estimates and are based on the time it takes to prepare, assemble, and cook the ingredients once they have been gathered from the refrigerator and cupboard and placed on the counter.
Nutritional analysis are based on number of servings indicated. If a recipe produces a range of servings, the nutritional analy-sis is based on the highest serving yield for that particular recipe.

Guacamole

This popular Mexican specialty is delicious with chips and vegetable crudités, or it can be used as a topping for grilled chicken or fish.
Makes 1-1/3 cups (325 ml)

• clove garlic, peeled
• green onions, trimmed and cut in ½ inch (1.25 cm) pieces
• jalapeño pepper, cored, seeded and cut in ½ inch (1.25 cm) pieces
• ripe avocados, peeled and pitted, diced
• tablespoons (25 ml) fresh lime juice (juice of 1 medium lime)
• teaspoon (2 ml) cumin powder teaspoon (1 ml) powdered coriander teaspoon (2 ml) kosher salt
• cup (125 ml) finely chopped fresh tomatoes (optional) *

Place the garlic, green onions, and jalapeño pepper in the work bowl. Pulse on chop 10 times; scrape the bottom and sides of the work bowl.

Add the avocado, lime juice, cumin, coriander and salt. Pulse on chop 10 times, then process on chop continuously for 15 seconds; scrape the work bowl. Process on chop for another 15 to 20 seconds until smooth and creamy. Transfer to a serving bowl; cover and refrigerate for 30 minutes before serving to allow the flavours to blend. If desired, stir in or top with chopped fresh tomatoes.

*Core and seed tomato, cut into ½ inch (1.25 cm) pieces, then chop.

Tapenade

A favourite from the Provençal region of France.

• clove garlic, peeled
• anchovy fillet
• ounces (227 g) pitted Niçoise or other imported olives (10 ounces [284 g] before pitting)
• tablespoons (45 ml) capers tablespoons (25 ml) Dijon mustard tablespoon (15 ml) lemon juice tablespoon (15 ml) brandy (optional)
• teaspoons (10 ml) herbs de Provence or thyme
• teaspoon (2 ml) freshly ground black pepper
• tablespoons (50 ml) extra virgin olive oil

Chop the garlic for 5 seconds; scrape the work bowl. Add the anchovy, olives, and capers; pulse on chop, 10 times; scrape the work bowl. Add the mustard, lemon juice, brandy (if using), herbs and pepper. Process for 15 seconds on chop; scrape the work bowl. Process for 15 seconds longer; scrape the work bowl again and add the olive oil. Process until a thick paste forms, about 20 to 30 seconds more. Transfer to a container and let the tapenade stand for 30 minutes or longer before serv-ing, to allow the flavours to blend. Store in an airtight container in the refrigerator for up to a week.

Pesto

It is a favourite for dressing pasta but is also wonderful on boiled or steamed potatoes, steamed fresh vegetables, or as a spread on a fresh tomato and mozzarella sandwich. You may vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or hazelnuts.
Makes about ½ cup (125 ml)

• ounce (28 g) Reggiano Parmesan, cut in ½ inch (1.25 cm) cubes
• cup (50 ml) toasted pine nuts or walnuts
• clove garlic, peeled
• teaspoon (2 ml) kosher salt
• cup (packed) fresh basil leaves, washed and dried completely
• cup (75 ml) extra virgin olive oil

Place the cheese in the work bowl and pulse on chop 5 times; process continuously on chop until finely ground, about 15 seconds. Remove and reserve. Add the nuts to the work bowl and pulse on chop 5 times; remove and reserve. Add the garlic and salt to the work bowl and process 5 seconds on chop; scrape the bottom and sides of the work bowl. Add the basil leaves and half the olive oil. Pulse on grind 10 times, then grind con-tinuously for about 15 seconds.
Scrape the work bowl. With the machine running on grind, add the oil slowly, in a steady stream, through one of the holes in the recessed area of the lid. After all the oil has been added, process on grind for an additional 10 seconds. Add the reserved cheese and nuts to the mixture. Pulse 10 times on chop to blend. Let the pesto sit for 30 minutes or longer to allow the flavours to develop. Pesto sauce will keep refrigerated for up to a week, or may be frozen. Transfer the sauce to an airtight container. Smooth the top to an even level and top with layer of olive oil; cover and refrigerate until ready to use.

Serving idea:
Try it as a fast, fresh topping for salmon fillets. Place 6-ounce (170 g) salmon fillets skin-side down on a lightly oiled baking sheet. Spread each fillet with a thin layer of pesto and sprinkle with fresh breadcrumbs. Bake in a preheated 400º F (204º C) oven for 10 to 15 minutes, until cooked (about 10 minutes per inch [2.5 cm] of thick-ness) and opaque, and breadcrumbs are lightly browned. Let rest 5 minutes before serving.

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