Cuisinart Pro Custom 11 Cup Food Processor User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Pro Custom 11Food Processor  
DLC-8S Series  
For your safety and continued enjoyment of this product, always read  
the instruction book carefully before using.  
7. Do not try to override cover interlock  
mechanism.  
IMPORTANT  
Cleaning  
SAFEGUARDS  
To protect against risk of electrical shock, do  
not put base in water or other liquids.  
Always follow these safety precautions when  
using this appliance.  
General  
1. Close supervision is necessary when any  
appliance is used by or near children or  
individuals with certain disabilities.  
Getting Ready  
1. Read all instructions.  
2. Blades are sharp. Handle them carefully.  
2. Do not operate this, or any other motor-  
driven appliance, while under the influence of  
alcohol or other substances that affect your  
reaction time or perception.  
3. Unplug from outlet when not in use, before  
putting on or taking off parts and before  
cleaning. To unplug, grasp plug and pull from  
electrical outlet. Never pull cord.  
3. The food processor is UL listed for house-  
hold use. Use it only for food preparation as  
described in the accompanying recipe and  
instruction book.  
4. Do not use outdoors.  
5. Do not let cord hang over edge of table or  
counter, or touch hot surfaces.  
6. Do not operate any appliance with a dam-  
aged cord or plug, or after appliance has  
been dropped or damaged in any way.  
Return appliance to the nearest authorized  
service facility for examination, repair or elec-  
trical or mechanical adjustment.  
4. The use of attachments not recommended  
or sold by Cuisinart may cause fire, electrical  
shock, personal injury or damage to your  
food processor.  
5. To avoid possible malfunction of work bowl  
switch, never store processor with pusher  
assembly in locked position.  
Operation  
1. Do not use pusher assembly if sleeve  
becomes detached from pusher.  
6. Maximum rating of 5.2 amperes is based  
on attachment that draws greatest current.  
Other recommended attachments may draw  
significantly less current.  
2. Keep hands as well as spatulas and other  
utensils away from moving blades or discs  
while processing food, to prevent possibility  
of severe personal injury or damage to food  
processor. A plastic scraper may be used,  
but must be used only when food processor  
motor is stopped.  
7. Do not operate your appliance in an appli-  
ance garage or under a wall cabinet. When  
storing in an appliance garage, always  
unplug the unit from the electrical outlet.  
Not doing so could create a risk of fire, espe-  
cially if the appliance touches the walls of  
the garage or the door touches the unit as it  
closes.  
3. Avoid contact with moving parts. Never push  
food down by hand when slicing or shred-  
ding. Always use pusher.  
4. Make sure motor has completely stopped  
before removing cover. (If machine does  
not stop within 4 seconds when you turn  
cover, call 1-800-726-0190 for assistance.  
Do not use machine.)  
SAVE THESE  
INSTRUCTIONS  
5. Never store any blade or disc on motor shaft.  
To reduce the risk of injury, no blade or disc  
should be placed on the shaft except when  
the bowl is properly locked in place and the  
processor is in use. Store blades and discs,  
as you would sharp knives, out of reach of  
children.  
FOR  
HOUSEHOLD  
USE ONLY  
6. Be sure cover is securely locked in place  
before operating food processor.  
3
NOTICE  
Contents  
This appliance has a polarized plug (one blade  
is wider than the other). As a safety feature, this  
plug will fit in a polarized outlet only one way.  
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.  
Important Unpacking Instructions................2  
Important Safeguards .....................................3  
Parts ............................................................5  
Processor Guidelines.................................6  
Compact Cover...........................................8  
Compact Cover  
1. Do not use the Compact Cover when mixing  
hot, thin liquids such as soups or sauces. If you  
do, it is possible that hot liquid may splash and  
injure you.  
Techniques for Chopping and Puréeing  
with Metal Blade.........................................8  
2. DO NOT use any slicing, shredding, julienne,  
French fry-cut or fine grater discs with the  
Compact Cover. Doing so may expose the user  
to injury.  
Techniques for Kneading  
Yeast Dough ............................................10  
®
3. Although the Cuisinart Compact Cover may  
Troubleshooting Yeast Dough ................11  
seem compatible with machines from other  
manufacturers, using the cover with other  
machines may be dangerous and may expose  
the user to injury. We specifically caution you  
not to use the Compact Cover with other brand  
machines.  
Problems and Solutions with Typical  
Sweet Doughs...........................................12  
Preparing Food for Slicing  
And Shredding..........................................12  
Slicing and Shredding with the Slicing  
and Shredding Discs................................13  
Removing Sliced or Shredded Foods.....13  
Slicing and Shredding Techniques.........13  
Slicing Meat and Poultry .........................14  
Slicing and Shredding Cheese................14  
If You Have a Problem.............................14  
Cleaning, Storing and Maintenance.......15  
For Your Safety.........................................16  
Some Technical Data...............................16  
Bowl Capacity...........................................18  
Recipes......................................................18  
Warranty....................................................33  
4
Parts  
Your Cuisinart® Pro Custom 11Food Processor  
is a compact and versatile appliance that chops,  
minces, shreds, grates, slices, blends, purées,  
emulsifies, mixes and kneads – all with great  
efficiency and speed. The large feed tube allows  
you to slice large fruits and vegetables like pota-  
toes, tomatoes and apples.  
6.  
7.  
7.  
The machine includes:  
1. Motor base with a vertically project-  
ing shaft and two large control levers  
8.  
2. Work bowl  
3. Cover with a large feed tube  
4. Pusher assembly that slides over the  
feed tube  
4.  
5. Compact cover with cap for  
chopping ingredients for baking  
6. Sharp metal chopping blade  
7. Two serrated slicing discs:  
1 medium and 1 thin  
9.  
3.  
8. Shredding disc  
9. Detachable stem that fits all discs  
10. Plastic spatula  
5.  
2.  
11. BPA free (not shown).  
All materials that come in contact  
with food or liquid are BPA free  
10.  
1.  
5
Using the pulse/chopping technique, you can get  
an even chop without danger of over-processing.  
Check the texture frequently by looking through  
the cover of the work bowl. If you want a finer  
chop, press and release the OFF/PULSE lever until  
you achieve the desired texture. Onions and other  
food with a high water content will quickly end up  
as a purée unless examined through the work  
bowl after each pulse to make sure they are not  
over-processed.  
PROCESSOR GUIDELINES  
The metal blade chops raw and cooked fruits,  
vegetables, meat, fish and cheese to the exact  
consistency you want – from coarse to fine, even  
to a purée. You control the texture. It chops nuts,  
makes nut butters, mayonnaise and sauces, and  
mixes tender, flaky pastry. The metal blade also  
mixes cakes, frosting, cookies, quick breads, muf-  
fins and biscuits, and kneads yeast dough.  
The standard slicing disc makes beautiful whole  
slices. It slices whole fruits and vegetables,  
cooked meat, semi-frozen raw meat and thin  
loaves of bread.  
Try chopping other food, like meat for hamburger  
or sausage. Then make mayonnaise, pastry or  
bread, as described in the recipes in this book. To  
obtain consistent results:  
The thin slicing disc is perfect for slicing  
cabbage, onions, radishes, mushrooms, celery,  
potatoes and cucumbers.  
Be sure all the pieces you add to the bowl are  
about the same size.  
Be sure the amount you process is no larger  
than recommended. (See page 18.)  
The medium shredding disc processes most  
firm and hard cheese into long, attractive shreds.  
It also shreds vegetables like potatoes, carrots  
and zucchini, and processes nuts and chocolate  
to a grated texture.  
Before you do anything, wait for the blade to  
stop spinning.  
Once it does, remove the cover first. You can  
remove the cover and pusher assembly in one  
operation. Hold the pusher assembly with your  
fingers away from the descending tabs and turn  
it clockwise. Lift it off, and the cover will come  
with it.  
The detachable stem fits all discs, making  
storage easy in limited space.  
The pusher assembly has 3 parts.  
1. The small removable white pusher fits into the  
small feed tube. This tube is for narrow food  
like carrots, for adding liquid, and for continu-  
ous feeding of small, hard food like garlic.  
Never try to remove the cover and the work bowl  
together; this may damage the work bowl.  
Always remove the bowl from the base of the  
machine before removing the blade, as the blade  
creates a seal to prevent food from leaking. Turn  
the bowl clockwise to unlock it from the base,  
and lift it straight up to remove.  
2. The large pusher is permanently attached to  
the sleeve, but moves freely within it – except  
when the slide lock on the sleeve is locked in  
place over the large feed tube.  
3. The bottom sleeve has two descending tabs.  
One locks the sleeve to the work bowl (white  
lock); the other pushes down an activating rod  
at the back of the bowl, permitting the motor  
to start.  
To prevent the blade from falling out of the  
work bowl onto your hand, use one of the  
three methods described. Be sure your hands  
are dry. (1) Remove the metal blade before tilting  
the bowl, using a spatula to scrape off any food.  
Or (2) insert your finger through the hole in the  
bottom of the work bowl, gripping the blade from  
the bottom, and grip the outside of the work bowl  
with your thumb. Or (3) hold the blade in place  
with your finger or a spatula while pouring out  
processed food.  
Try chopping some practice foods before you  
process food to eat. A zucchini or carrot is a good  
choice. First cut into 1-inch pieces.  
Insert the metal blade and put the pieces in the  
work bowl. Put on the cover; press the pusher  
assembly down to lock it into place. Press and  
release the OFF/PULSE lever two or three times  
and see what happens. Each time the blade stops,  
let the pieces drop to the bottom of the bowl  
before you pulse again. That puts them in the path  
of the blade each time the motor starts.  
To chop raw fruits and vegetables:  
Cut the food into 1-inch pieces. You get a more  
even chop when all pieces are about the same  
size. Put no more than the recommended amount  
of food into the work bowl. (See page 18.) Lock  
6
the cover in place. Press the OFF/PULSE lever  
at the rate of 1 second on, 1 second off until the  
food is coarsely chopped. Then hold down the  
OFF/PULSE lever, letting the machine run contin-  
uously until the food is chopped. Check frequently  
to avoid over-processing. Use the spatula to  
scrape down any pieces that stick to the sides.  
To chop parsley and other fresh herbs:  
The herbs, the work bowl and the metal blade  
must all be thoroughly clean and dry. Remove  
stems from herbs. Add leaves to bowl and pro-  
cess until they are chopped as fine as you want.  
The more herbs you chop at a time, the finer chop  
you can obtain. If completely dry when chopped,  
parsley and other herbs will keep for at least 10  
days, stored in an airtight bag in the refrigerator.  
They may be frozen for months, stored in an air-  
tight container or bag.  
To purée fruit and cooked vegetables:  
Cut the food into 1-inch pieces. You get a  
smoother purée faster when all pieces are about  
equal in size. Put no more than the recommended  
amount of food in the work bowl. (See page 18.)  
Lock the cover in place. Pulse to chop coarsely,  
then press the ON lever and process continuously  
until the food is puréed. (NOTE: Cooked potatoes  
are an exception to this procedure. They develop  
a gluey texture when processed with the metal  
blade. See the recipe for mashed potatoes at the  
end of this book.)  
To chop meat, poultry, fish and seafood:  
The food should be very cold, but not frozen.  
Cut it into 1-inch pieces to ensure an even chop.  
Process no more than the recommended amount  
at a time. (See page 18.) Press the OFF/PULSE  
lever 3 or 4 times at a rate of 1 second on,  
1 second off. If the food is not chopped fine  
enough, let the processor run continuously for a  
few seconds. Check the texture often to avoid  
over-processing. Use a spatula to scrape food  
from the sides of the bowl as necessary.  
When making soup, you will want to purée  
vegetables that have cooked in liquid. Don’t  
add the liquid to the work bowl just the  
cooked vegetables; remove them from soup  
with a slotted spoon. They will purée faster and  
smoother without liquid. Then add just enough  
liquid to make the purée pourable, return it to  
the soup liquid and stir to combine.  
To purée meat, poultry, fish and seafood:  
Prepare the food as described above. Pulse until  
it is evenly chopped, then process continuously to  
the desired texture. Scrape the bowl with a spat-  
ula as needed.  
Occasionally, a piece of food may become  
wedged between the blade and the work bowl.  
If this happens, remove the cover, lift the blade  
out carefully and remove the wedged piece.  
Empty the bowl, reinsert the blade and lock  
the cover into place, first removing the small  
pusher. Press the ON lever and drop the food  
pieces through the small feed tube while the  
machine is running.  
Leave the purée in the work bowl and add eggs,  
cream and seasonings as called for by the recipe.  
Process to combine thoroughly.  
Remember, you control the texture by the length  
of time you process.  
To chop nuts:  
Chop no more than the recommended amount at  
one time. (See page 18.) Press and release the  
OFF/PULSE lever and check frequently to avoid  
letting powdered nuts clump together in a nut  
butter.  
After adding a cupful this way, add the remaining  
food to the bowl and process in the usual way.  
To chop hard food like garlic, hard cheese:  
Small foods like garlic can be dropped in whole.  
Larger foods, like hard cheese, should be cut into  
1-inch pieces. Remove the small pusher, press  
the ON lever and drop the food through the small  
feed tube while the machine is running.  
When a recipe calls for flour or sugar, add some  
to the nuts before you chop them — about ½ cup  
for each cup of nuts. This allows you to chop the  
nuts as fine as you want without turning them into  
a nut butter.  
This method of processing minces garlic, shallots  
and onions. Hard cheese and coconut will have  
the same texture as if they had been hand grated.  
IMPORTANT: Never try to process cheese that is  
too hard to cut with a knife. You may damage the  
blade or the machine.  
You can also chop nuts with a shredding disc.  
The optional Fine Shredding Disc is particularly  
good for this task.  
7
To make peanut butter and other nut butters:  
Process up to the recommended amount of nuts.  
(See page 18.) Let the machine run continuously.  
After 2 or 3 minutes, the ground nuts will form  
a ball that will gradually smooth out. Scrape the  
sides of the bowl and continue processing until  
drops of oil are visible. Taste for consistency. The  
longer you process, the softer the butter will be.  
For chunk style, add a handful of nuts just after  
the ball of nut butter begins to smooth out. To  
make cashew butter, add a little bland vegetable  
oil. Processor nut butters contain no preserva-  
tives. Store in the refrigerator to keep them from  
separating.  
COUNTERCLOCKWISE to lock into place.  
Make sure the small cap is in place before using.  
To disassemble the Compact Cover:  
Place one hand near the Cuisinart logo and  
one hand on opposite end of cover; turn cover  
CLOCKWISE. Lift cover up and off work bowl. Do  
not use the Compact Cover with any of the slicing  
or shredding discs. Use only with the metal blade.  
TECHNIQUES FOR CHOPPING AND  
PURÉEING WITH THE METAL BLADE  
To make flavored butter, spreads and dips:  
All ingredients should be at room temperature and  
cut into 1-inch cubes, or added by tablespoonfuls.  
Cut room-temperature butter into tablespoon-size  
pieces and reserve. Process flavoring ingredients  
first—anchovies, cheese, herbs, etc.—chopping  
them fine. Be sure the work bowl is clean and  
dry. Then add small, hard ingredients like garlic  
and hard cheese through the feed tube while the  
machine is running. Next, add the butter pieces  
and process until smooth. Add any liquid ingre-  
dients last, while the processor is running, and  
process just long enough to blend. Process ingre-  
dients for spreads and dips in the same way.  
To make mayonnaise:  
You can make foolproof homemade mayonnaise  
with your Pro Custom 11. The work bowl and  
metal blade must be clean and dry.  
Foods prepared with raw eggs may contain  
salmonella or other potentially harmful bacteria.  
Because egg yolks are a fine growth medium for  
bacteria, we recommend that you cook them for  
use in mayonnaise, Hollandaise sauce, Caesar  
salad dressing, chilled soufflés, chilled chiffons,  
mousses and other recipes calling for raw egg  
yolks. For mayonnaise, we recommend using  
either the “cooked egg” mayonnaise recipe on  
page 26, or using the following method with  
pasteurized liquid eggs.  
To chop peel from citrus fruit (zest) or to chop  
sticky fruit like dates or raisins:  
For citrus, remove only the peel (zest) with a veg-  
etable peeler. Do not use the white pith, which is  
bitter tasting. Cut the peel into lengths of 2 inches  
or less and process with ½ cup of granulated  
sugar from the recipe until finely chopped. This  
may take 2 minutes or longer.  
For a “one egg” batch of basic mayonnaise  
made with pasteurized liquid eggs, place ¼ cup  
pasteurized liquid eggs, 2 tablespoons wine  
vinegar or lemon juice, 1 teaspoon dry mustard,  
½ teaspoon kosher salt and a pinch of ground  
white pepper in the work bowl. With the machine  
running, add ½ cup of vegetable oil to the small  
pusher and allow to slowly drip into the mixture  
while processing. After all the oil has dripped  
through, add another ½ cup of vegetable oil to  
the small pusher and allow to drip through. The  
mixture will form a thick emulsion. For variation,  
you may experiment with using flavored vinegars,  
adding chopped, fresh herbs, dry herbs, or roast-  
ed garlic to taste. To make your mayonnaise a  
little lighter, add some well-drained plain, fat-free  
yogurt to taste.  
For sticky fruit like dates, raisins, prunes and  
candied fruit, first freeze the fruit for about 10  
minutes. Add to it some of the flour called for in  
the recipe. Use no more than ½ cup of flour for  
each cup of fruit.  
COMPACT COVER  
Use the Compact Cover for added convenience  
when your recipe calls for chopping, mixing, purée-  
ing or kneading. It is particularly useful when you  
are preparing baked goods such as cakes, cook-  
ies, pies and breads.  
To assemble the Compact Cover:  
Begin with the work bowl and the metal blade  
in place. Place the Compact Cover on the work  
bowl so that the Cuisinart logo written on the  
cover is face up and readable. Then turn cover  
8
To beat egg whites:  
The work bowl and metal blade must be  
absolutely clean.  
1-inch thick. Wrap it in plastic wrap and refriger-  
ate or freeze for later use.  
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.  
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.)  
Egg whites may be folded into batters and  
baked. We do not recommend serving uncooked  
egg whites.  
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.  
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.  
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.)  
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.  
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.  
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  
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  
9
onto the side of the work bowl. Remove the  
blade, and use the spatula to scrape any remain-  
ing batter from the bowl.  
Proofing the yeast  
The expiration date is marked on the packages.  
To be sure your yeast is active, dissolve it in a  
small amount of warm liquid (about 1⁄3 cup for  
one package of dry yeast). The temperature of  
liquids used to dissolve and activate yeast must  
be between 105°F and 110°F. Yeast cells are not  
activated at temperatures lower than this, and  
they die when exposed to temperatures higher  
than 130°F. If the recipe includes a sweetener  
like sugar or honey, add a small amount with the  
yeast. If no sweetener is called for, add a pinch.  
The yeast proofs better with it. Allow the mixture  
to stand until it foams — up to 10 minutes.  
TECHNIQUES FOR KNEADING  
YEAST DOUGH  
The Pro Custom 11Food Processor can mix and  
knead dough in a fraction of the time it takes to  
do it by hand. You will get perfect results every  
time if you follow these directions. NEVER TRY  
TO PROCESS DOUGH THAT IS TOO STIFF TO  
KNEAD COMFORTABLY BY HAND.  
There are two general types of yeast dough.  
1. Typical bread dough is made with a flour mix  
that contains at least 50% white flour. It is uni-  
formly soft, pliable and slightly sticky when prop-  
erly kneaded. It always cleans the inside of the  
work bowl completely when properly kneaded.  
Processing dry ingredients  
Put the flour and other dry ingredients in the work  
bowl. If the recipe calls for herbs, oil or solid  
fats like butter, add them with the flour. Turn the  
machine on, and allow to run for about 20 seconds.  
2. Typical sweet dough contains a higher  
proportion of sugar, butter and/or eggs than  
typical bread dough. It is rich and sticky, and  
it may not clean the inside of the work bowl. It  
requires less kneading after the ingredients are  
mixed. Although 30 seconds is usually sufficient,  
45 seconds gives better results if the machine  
does not slow down. Except for kneading,  
described below, the processing procedures are  
the same for both types of dough.  
Adding liquids  
All liquid should be added through the feed tube  
while the machine is running. Add liquid in a  
slow, steady stream, only as fast as dry ingre-  
dients absorb it. If liquid sloshes or splatters,  
stop adding it, but do not turn off machine. Wait  
until ingredients in bowl have mixed, then add  
remaining liquid slowly. Pour liquid onto dough as  
it passes under feed tube opening. Do not pour  
liquid directly onto bottom of work bowl.  
Machine capacity  
Typical bread dough:  
4 cups all-purpose flour  
3 cups whole-grain flour  
Follow the recipe carefully. It is important to add  
enough liquid to make the dough soft enough to  
knead. Kneading dough that is too stiff can strain  
the machine. All liquid except that used to acti-  
vate yeast should be cold, to minimize the pos-  
sibility of overheating the dough. You must never  
knead a yeast dough to a temperature higher than  
100°F. Doing so will slow or even prevent the  
action of the yeast.  
Typical sweet dough:  
3 cups all-purpose flour  
If a bread dough recipe calls for more than the  
recommended amount of flour, mix and knead it  
in equal batches.  
Always push the blade down as far as it will go on  
the motor shaft.  
Measuring the flour  
Kneading bread dough  
Do not try to use the machine to knead dough  
that is too stiff to knead comfortably by hand.  
Doing so can strain the machine.  
It’s best to weigh it. If you do not have a scale, or  
the recipe does not specify weight, measure by  
the “stir, scoop and sweep” method. Use a stan-  
dard, graduated dry measure, not a cup for liquid  
ingredients. With a spoon or fork, stir the flour  
in its container. With the dry measure, scoop the  
flour so it overflows. With a spatula, knife or chop-  
stick— being careful not to press down — sweep  
excess flour back into the container so the top of  
the measure is level.  
Kneading typical bread dough  
After the dough starts to clean the inside of the  
work bowl completely and forms a ball, process it  
for 60 seconds to knead it. Stop the machine and  
test the dough to be sure it’s properly kneaded.  
Typical bread dough should have a soft, pliable  
texture and it should feel slightly sticky. Stretch  
the dough with your hands to test it. If it feels  
10  
hard, lumpy or uneven, continue processing until  
it feels uniformly soft and pliable. Make sure that  
the blade is firmly pressed back into place after  
removing the dough to test it.  
TROUBLESHOOTING YEAST DOUGH  
Blade doesn’t incorporate ingredients  
Always start processor before adding liquid. Add  
liquid in a slow, steady stream, only as fast as  
dry ingredients absorb it. If you hear liquid slosh-  
ing, stop adding it, but do not turn off machine.  
Instead, wait until ingredients in work bowl have  
mixed, then add remaining liquid slowly. Pour  
liquid onto dough as it passes under feed tube;  
do not pour liquid directly onto bottom of work  
bowl.  
Kneading typical sweet dough  
Process dough for at least 30 seconds after all  
the ingredients are incorporated. It will not clean  
the inside of the work bowl. If necessary, scrape  
the bowl and process for 5 more seconds.  
Adding other ingredients  
Cheese, nuts and raisins may be added with the  
dry ingredients or during the final kneading. To  
leave them almost whole, add them through the  
feed tube 5 seconds before you stop kneading.  
For a finer texture, add them with the dry ingre-  
dients.  
Butter or margarine, if not melted, must be cut  
into tablespoon-size pieces before being added to  
work bowl.  
Blade rises in work bowl  
Blade may not have been pushed down as far  
as it will go before processing started. Machine  
may be overloaded. Stop it, carefully remove half  
the dough and process in 2 batches. Excessively  
sticky dough can cause blade to rise even  
though it cleans inside of work bowl. If dough  
feels very sticky, reinsert blade and immediately  
add 2 tablespoons flour through feed tube while  
machine is running.  
Rising  
Put the dough in a large, lightly floured plastic  
food storage bag. Squeeze out all the air and  
close the bag, allowing space for the dough to  
rise. Or put the ball of dough in a large bowl coat-  
ed with soft butter or vegetable oil. Roll the dough  
around to coat its entire surface. Cover it with a  
damp towel or a piece of oiled plastic wrap.  
Allow to rise in a warm, draft-free place — about  
80°F. The rising time is usually about 1½ hours,  
but will vary from 45 minutes to several hours,  
depending on the type of flour and the humidity  
of the air. To test if the dough has risen sufficient-  
ly, press your finger in it. An indentation should  
remain. If it doesn’t, let the dough rise more and  
test again. When it has risen enough, punch the  
dough down. It is now ready to shape.  
Dough doesn’t clean inside of work bowl  
• Amount of dough may exceed maximum capac-  
ity of your food processor. Remove half and  
process in 2 batches. See page 18 for machine  
capacity.  
• Dough may be too dry. If it feels crumbly, add  
water – 1 tablespoon at a time – while machine  
is running, until dough becomes moist and  
cleans inside of work bowl. Wait 10 seconds  
between additions of water.  
Shaping, finishing and baking  
If you shape the dough in loaf pans, coat them  
with vegetable oil cooking spray and fill them only  
half full. Allow to rise until dough is just slightly  
above the top of the pan. If shaping free-form  
loaves, let them rise on an oiled baking sheet until  
at least doubled in bulk.  
• Dough may be too wet. While machine is run-  
ning, add 1 tablespoon of flour. If necessary,  
add more – 1 tablespoon at a time – until dough  
cleans inside of work bowl and forms a ball.  
Nub of dough forms on top of blade and does  
not become uniformly kneaded  
Stop machine, carefully remove dough, divide it  
into 3 pieces and redistribute them evenly in work  
bowl. Make sure that blade is firmly pressed back  
into place after removing the dough. Continue pro-  
cessing until dough is uniformly soft and pliable.  
Making consecutive batches  
You can make several batches of bread dough  
in a row. The motor in the Pro Custom 11Food  
Processor is extremely efficient. Follow the recipe  
for White Bread, page 29.  
Dough feels tough after kneading  
Divide dough into 2 or 3 pieces and redistribute  
evenly in bowl. Process 10 seconds or until uni-  
formly soft and pliable.  
11  
Soft dough or liquid leaks onto base of food  
processor  
PROBLEMS AND SOLUTIONS WITH TYPICAL  
SWEET DOUGHS  
Always start processor before adding liquid  
and add liquid only as fast as dry ingredients  
absorb it.  
Motor slows down  
• Amount of dough may exceed maximum capac-  
ity of your food processor. Remove half and  
process in 2 batches.  
Motor stops  
• Don’t process too long after all the ingredients  
have been incorporated. These rich doughs will  
give you good results after only 30 seconds of  
kneading.  
• If using large feed tube cover, the pusher  
assembly may have come unlocked. Push down  
pusher sleeve to lock it into place and continue  
processing.  
• Cover may have come unlocked. Lock cover and  
continue processing.  
PREPARING FOOD FOR  
SLICING AND SHREDDING  
• Power cord may be unplugged.  
Round fruits and vegetables  
• Excessive strain may have caused motor to  
overheat and stop. Wait for the motor to cool,  
5–10 minutes. A safety protector in the motor  
protects it against excessive overheating. If the  
motor stops, turn the machine off. After 5–10  
minutes, divide dough into 2 batches and com-  
plete processing. Pinch dough to make sure it  
is not too stiff to knead comfortably by hand. If  
it is, add liquid – 1 tablespoon at a time – until  
dough is sufficiently moist to clean bowl.  
Before processing onions, apples and other  
large, round fruits and vegetables, trim them with  
a knife. Cut the bottom ends flat, to make the  
food lie stable on the disc.  
Place the food in the feed tube, flat side down.  
Position it as far left as possible, to prevent it  
from tilting when being processed.  
Choose fruits that are firm and not too ripe.  
Always remove large, hard pits and seeds from  
fruits before processing. Seeds from citrus fruits  
need not be removed. You may remove the rind  
before slicing or shredding, or leave the rind on.  
Dough doesn’t rise  
We recommend that you always test activity of  
yeast before using it. See instructions for proofing  
yeast on page 10. Do not use dry yeast after expi-  
ration date on package.  
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.  
Avoid killing yeast cells by dissolving yeast in  
water that is too warm. Dissolve yeast in about  
1⁄3 cup of warm liquid at 105°F–110°F. All other  
liquids should be cold.  
Large fruits like pineapple and cantaloupe  
Cut them in half and remove the seeds or core. If  
necessary, cut the halves into smaller pieces to fit  
the feed tube. Remember to cut the ends flat.  
Don’t knead so long that dough becomes over-  
heated. The ideal temperature for kneaded dough  
is 80°F; it should never exceed 100°F.  
Cabbage and iceberg lettuce  
Let dough rise in draft-free environment of  
about 80°.  
Turn the head on its side and slice off the top and  
bottom, leaving a center section about 3 inches  
deep. Remove the core and cut the center sec-  
tion into wedges to fit the feed tube. Remove the  
core from the bottom piece and cut it and the top  
piece into wedges to fit the feed tube. The 2mm  
Slicing Disc or the optional 1mm Slicing Disc are  
excellent for slicing cabbage for coleslaw.  
Dough containing whole-grain flour will take lon-  
ger to rise than dough made of white flour only.  
Baked bread is too heavy  
Next time, feel dough to be sure it is uniformly  
soft, pliable and slightly sticky before setting it  
aside to rise. Let dough fully double in bulk in  
bowl or bag, punch it down, then let it double  
again after it is shaped.  
If the fruit or vegetable doesn’t fit  
Try inserting it from the bottom of the feed tube.  
The opening there is slightly larger. Do not force  
any food into the feed tube.  
12  
Pack the feed tube for desired results  
For long slices or shreds, cut the food into feed  
tube widths and pack the pieces horizontally.  
REMOVING SLICED OR  
SHREDDED FOOD  
Before you do anything, wait for the disc to  
stop spinning.  
When it does, remove the cover first. Hold the  
pusher assembly with your fingers away from the  
locking tabs on back and turn it clockwise. Lift,  
and the pusher assembly and cover will come off  
together.  
For small, round slices or short shreds from  
carrots, zucchini and other long vegetables, cut  
them into feed tube heights and pack them tightly  
upright.  
Food should fit snugly, but not so tight that it pre-  
vents the pusher from moving.  
Remove the slicing or shredding disc before  
removing the work bowl. Place two fingers under  
each side of the disc and lift it straight up. Then  
turn the bowl clockwise to unlock it from the  
base, and lift it straight up to remove it.  
When slicing or shredding food, always use the  
pusher. Never put your fingers 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 cheeses. Use medium pressure for most food  
– apples, celery, citrus fruit, potatoes and zucchini.  
Use firm pressure for really hard vegetables like  
carrots and yams.  
You can place the disc on top of the inverted  
work bowl cover, to minimize drips and spills.  
SLICING AND SHREDDING  
TECHNIQUES  
Small, round fruits and vegetables  
For large berries, radishes and mushrooms, trim  
the ends flat with a knife. Insert the food through  
the feed tube, standing each piece on a flat end.  
You can fill the tube to about 1 inch from the top.  
The bottom layer gives you perfect slices for gar-  
nish. If you want all the slices to be perfect, it’s  
best to process one layer at a time.  
SLICING AND SHREDDING WITH THE  
SLICING AND SHREDDING DISCS  
1. Insert a slicing or shredding disc, put the cover  
with large feed tube on the work bowl and insert  
the prepared food in the feed tube.  
2. Prepare the pusher assembly. Lock the small  
pusher in place and unlock the slide lock on  
the sleeve, so the pusher can move up and  
down freely.  
Long fruits and vegetables  
Trim foods like bananas, celery and zucchini by  
cutting them into pieces a little shorter than the  
feed tube. Cut both ends flat. (Use a ruler as a  
guide, or the pusher assembly with the pusher  
pulled out as far as it will go.)  
3. Slide the pusher assembly over the feed tube  
and push the sleeve down to lock it into place.  
Apply pressure to the pusher while pressing  
down the OFF/PULSE lever. Release the lever  
as soon as the food is sliced or shredded.  
Fill the feed tube with the pieces, standing them  
vertically and adding enough pieces so they are  
solidly packed and cannot tilt sideways as they  
are sliced or shredded.  
4. You can load the feed tube repeatedly without  
removing the work bowl cover. Simply grasp  
the pusher assembly with your fingers on the  
wide locking tab at the back of the sleeve.  
Press firmly on the tab and lift up. The pusher  
assembly will come off easily, leaving the cover  
and feed tube in place. Your other hand is free  
to reload the feed tube.  
Small amounts of food  
Use the small feed tube and the small pusher.  
Remove the small pusher from the pusher assem-  
bly. Slide the pusher assembly over the feed tube  
and press the sleeve down to lock it into place.  
Be sure the slide lock on the sleeve is locked.  
Cut the food into lengths a little shorter than the  
feed tube. If you are slicing one or two long, thin  
vegetables like zucchini, push them against the  
right. If you are slicing a few vegetables that are  
wide at one end and narrow at the other—carrots,  
celery or scallions—cut them in half and pack in  
pairs, one wide end up, one narrow end up.  
13  
French-cut green beans  
Frankfurters, salami and other sausages  
If the sausage is soft, freeze it until it is hard to  
the touch, but easily pierced with the tip of a  
sharp knife. Hard sausages need not be frozen. If  
the sausage is thin enough to fit in the small feed  
tube, use that tube. Otherwise, cut the sausage  
into pieces to completely fit the large feed tube.  
Stand the pieces vertically, packing them in tightly  
so they cannot tilt sideways.  
Trim fresh green beans to feed-tube widths.  
Blanch them for 60 seconds in boiling, salted  
water. Plunge them immediately into cold water  
to stop the cooking. When they are cold to the  
touch, drain and dry them. Stack them in the feed  
tube horizontally to about 1 inch from the top.  
Use the standard 4mm Slicing Disc.  
Be sure the small pusher is locked and the slide  
lock in the sleeve is unlocked. Apply light pres-  
sure to the pusher and press the lever down to  
PULSE until beans are sliced. To make long, hor-  
izontal slices or shreds of raw zucchini or carrots,  
use the same procedure.  
SLICING AND SHREDDING CHEESE  
Firm cheeses like Swiss and Cheddar  
Cut the cheese into pieces to fit the feed tube. Be  
sure that cheese is very well chilled – placing it in  
the freezer for 5 to 10 minutes helps. Stand the  
pieces in the feed tube and apply light pressure to  
the pusher.  
Matchsticks or julienne strips  
Process the food twice to “double-slice” it. Insert  
any large fruit or vegetable — potatoes, turnips,  
zucchini, apples — in the feed tube horizontally.  
Apply pressure to the pusher while pressing the  
lever down to PULSE until the food is sliced. You  
will get long slices. Remove the slices from the  
work bowl and reassemble them as described.  
Reinsert them in the feed tube, wedging them  
in tightly. Slice them again. You will obtain long  
julienne strips. With the optional Square Julienne  
Disc, you can make square julienne strips in one  
operation.  
IMPORTANT: Never try to slice soft cheese like  
mozzarella or hard cheese like Parmesan. You  
may damage the slicing disc or the food pro-  
cessor itself. You can successfully shred most  
cheeses except for the softer ones. The exception  
is mozzarella, which shreds well if thoroughly  
chilled. Hard cheeses like Parmesan shred well  
only at room temperature.  
Therefore, attempt to shred mozzarella or  
Parmesan only when at the appropriate tempera-  
ture; otherwise the cheeses will not shred well or  
damage to the machine could occur.  
SLICING MEAT AND POULTRY  
Cooked meat and poultry  
TYPE OF CHEESE  
Soft  
Brie, Camembert,  
CHOP  
yes  
SHRED SLICE  
no  
no  
The food must be very cold. If possible, use a  
chunk of food just large enough to fit the feed  
tube. To make julienne strips of ham, bologna or  
luncheon meat, stack slices of them. Then roll or  
fold them double and stand them upright in the  
feed tube, wedging in as many rolls as possible.  
This technique works better with square or  
rectangular pieces than with round ones.  
ricotta, cottage, cream  
exception: mozzarella  
yes  
yes  
yes  
chill  
yes  
no  
no  
Semi-Soft  
Blue,  
Fontina,  
Bel Paese  
chill  
chill  
chill  
Semi-Hard  
Cheddar, Monterey Jack  
yes  
yes  
yes  
chill  
yes  
chill  
Uncooked meat and poultry  
Cut the food into pieces to fit the feed tube.  
Boned, skinned chicken breasts will usually fit  
when cut in half crosswise. Wrap the pieces in  
plastic wrap and put them in the freezer. They are  
ready to slice when they pass this “knife test.”  
They are easily pierced with the tip of a sharp  
knife although semi-frozen and hard to the touch.  
Stand them in the feed tube, cut side down, and  
slice them against the grain, using firm pressure  
on the pusher. Or lay them flat in the feed tube, as  
many as will fit, and slice with the grain, using firm  
pressure.  
Swiss, Jarlsberg,  
Edam, Gouda,  
Provolone  
chill  
chill  
chill  
chill  
chill  
chill  
Hard  
Parmesan, Romano,  
Pecorino, Asiago  
yes  
room  
temp.  
no  
14  
IF YOU HAVE A PROBLEM  
locked position; this could damage the on-off  
mechanism.  
Store the blade and discs as you would sharp  
knives — out of the reach of children. The Disc  
and Blade Holders (optional accessories) offer  
safe and convenient storage.  
All parts except the motor base are dishwasher  
safe, and we recommend washing them in the  
dishwasher on the top rack. Due to intense water  
heat, washing the work bowl and work bowl cover  
on the bottom rack may cause damage over time.  
Insert the work bowl upside down. Remember  
where you place the sharp blade and discs, and  
be certain to unload the dishwasher carefully.  
Most problems with the food processor are easily  
solved. Provided are some possible problems and  
their solutions.  
Food is unevenly chopped  
Do not process too much food at one time. Food  
should be in uniform pieces. Pulse several times  
and then run continuously.  
Liquid leaks from bottom of bowl onto  
motor base  
Remove bowl from base as soon as you finish  
processing. Do not remove metal blade first.  
When bowl and blade are removed together,  
blade drops down and forms an almost perfect  
seal against the bowl.  
To simplify cleaning, rinse the work bowl, cover,  
pusher assembly and blade or disc immediately  
after use. Openings at the bottom of the large  
pusher provide drainage and make cleaning easy.  
If food lodges in the pusher, remove it by running  
water through pusher or using a bottle brush.  
If you wash the blade and discs by hand, do  
it carefully. Avoid leaving them in soapy water  
where they may disappear from sight. To clean  
the metal blade, fill the work bowl with soapy  
water, hold the blade by its plastic center and  
move rapidly up and down on the center shaft of  
the bowl. Use of a spray hose is also effective. If  
necessary, use a brush.  
Liquid leaks out between bowl and cover when  
machine is running  
You added too much liquid. Never use more than  
234 cups thin or 5 cups thick liquid. The thicker  
the liquid, the more you can use. Examples of  
thick liquids include pancake or cake batter.  
Slices are uneven or slanted  
Pack feed tube more carefully, as described on  
pages 12 through 14. Maintain even pressure on  
pusher.  
Carrots, or similar food, fall over in feed tube  
Cut food into enough short pieces of equal height  
to fill feed tube. To slice one or two pieces, use  
small feed tube. Cut carrots in half and insert one  
piece point down and the other stem down.  
The work bowl is made of a plastic that is shat-  
ter resistant and heat resistant. It should not be  
placed in a microwave oven, as the tube at the  
back of the bowl houses the metal rod that acti-  
vates the motor.  
Sliced or shredded food piles up on one side  
of work bowl  
This is normal. Remove disc occasionally and  
even out food. When food gets close to bottom of  
disc, empty work bowl.  
MAINTENANCE  
Any other servicing should be performed by an  
authorized service representative.  
A few pieces of food remain on top of slicing  
or shredding disc  
This is normal. In most cases, you can shred  
more of the food by moving the large pusher up  
and down, allowing the piece to be shredded, or  
by repositioning the piece in the feed tube and  
reshredding it.  
Chopping certain foods may scratch or cloud  
the work bowl. Among them are ice, whole spic-  
es and oils, like wintergreen. If you like to prepare  
your own spice blends, you may want to keep a  
second bowl just for that purpose.  
Soft cheese like mozzarella spreads out and  
collects on top of shredding disc  
The base housing is made of a durable, high-im-  
pact-resistant plastic. Its smooth surface will look  
new for years. Keep a sponge handy as you work  
to wipe spills from the base.  
The cheese was not cold enough, or the pres-  
sure on the pusher was too hard. To shred soft  
cheese, do not push – rather let the cheese go  
through by itself. Tap on the pusher to guide  
cheese through.  
Four rubber feet under the base help keep it sta-  
ble on most work surfaces even when processing  
heavy loads. If the feet leave spots on the count-  
er, spray them with a spot remover and wipe with  
a damp sponge. If any trace of the spot remains,  
CLEANING, STORING AND MAINTENANCE  
Keep your food processor ready to use on  
the kitchen counter. When not in use, leave  
unplugged. Don’t leave the pusher assembly in  
15  
repeat the procedure and wipe the area with a  
damp sponge and nonabrasive cleaning powder.  
To clean the inside of the detachable stem, slide  
the stem release button up as far as it will go and  
hold as you run water through the stem.  
IMPORTANT: Never store the blade or discs on  
the motor shaft. The blade or disc should not be  
placed on the shaft except when the processor is  
about to be used.  
An automatic, temperature-controlled circuit  
breaker in the motor ensures complete protection  
against motor burnout. If the processor runs for  
an exceptionally long time when chopping, mixing  
or kneading a thick or heavy mixture in succes-  
sive batches, the motor may overheat. If this  
happens, the processor will stop. Turn it off and  
wait for the motor to cool off before proceeding.  
It will usually cool off within 10 minutes. In extreme  
cases, it could take an hour.  
FOR YOUR SAFETY  
Like all powerful electrical appliances, a food pro-  
cessor should be handled with care. Follow these  
guidelines to protect you and your family from  
misuse that could cause injury.  
Safety switches prevent the machine from operat-  
ing when the work bowl or the cover is not locked  
into position. The motor stops within seconds  
when the motor is turned off, and a fast-stop cir-  
cuit stops it instantly when the pusher assembly  
is unlocked.  
Handle metal blade and discs carefully. Their  
cutting edges are very sharp.  
Always place discs on flat, stable surface  
before connecting detachable stem.  
Never put blade or disc on motor shaft until  
work bowl is locked in place.  
Always be sure that the blade or disc is down  
on motor shaft as far as it will go.  
Always insert metal blade in work bowl before  
putting ingredients in bowl.  
When slicing or shredding food, always use  
pusher. Never put your fingers or spatula into  
feed tube.  
Always wait for blade or disc to stop spinning  
before you remove pusher assembly or cover  
from work bowl.  
Be careful to prevent metal blade from fall-  
ing out of work bowl when emptying bowl.  
Remove blade before tilting bowl, or hold it in  
place with your finger, a spatula or spoon.  
Never use pusher assembly if sleeve becomes  
detached from pusher. Call Cuisinart  
Consumer Service immediately at  
1-800-726-0190.  
SOME TECHNICAL DATA  
The motor in your food processor operates on  
standard line operating current. The appropri-  
ate voltage and frequency for your machine are  
shown on a label under the base.  
16  
NOTES:  
17  
Appetizers  
BOWL CAPACITY  
Guacamole ......................................................19  
Blue Cheese and Pecan Spread.....................19  
Cheese Coins..................................................19  
Recommended work bowl capacity  
FOODS  
Chopped and Puréed  
Fruits and Vegetables  
CUSTOM 11  
2 cups  
Soups  
Chunky Gazpacho...........................................19  
Leek and Potato Soup/Vichyssoise ................20  
Lentil Soup ......................................................20  
Split Pea Soup ................................................21  
Chopped or Puréed  
Meat, Poultry,  
Fish or Seafood  
134 pounds  
Meats and Fish  
Meatloaf...........................................................21  
Chili..................................................................22  
Chicken and Vegetable Stir-Fry ......................22  
Crab Cakes .....................................................23  
White Bread Dough  
2 pounds  
(4 cups flour,  
yielding two  
1-pound loaves)  
Vegetables  
Mashed Potatoes............................................23  
Potatoes au Gratin ..........................................23  
Shredded Carrots and Zucchini......................24  
Nuts for Nut Butters  
Cream for Whipping  
2 cups  
2 cups  
11 cups  
Salads  
Sliced Tomatoes on Shredded Lettuce ..........24  
Creamy Coleslaw ............................................25  
Shredded Carrot Salad ...................................25  
Sliced or Shredded  
Fruits, Cheeses or  
Vegetables  
Sauces  
Cake Batter  
3 pounds  
(four 8-inch  
layers)  
Pesto ...............................................................25  
No-Cook Cranberry-Orange Relish.................26  
Salsa................................................................26  
Raspberry Sauce.............................................26  
Mayonnaise .....................................................26  
Pastry Cream...................................................27  
Chocolate Sauce.............................................27  
Cookie Dough  
234 pounds  
(65 cookies)  
Thin Liquid  
Thick Liquid  
234 cups  
5 cups  
Pastry  
Basic Pastry ....................................................27  
Quick Breads, Yeast Bread and Pizza  
Cornbread .......................................................28  
Coffee Cake.....................................................28  
White Bread.....................................................29  
Basic Pizza Dough ..........................................29  
Pizza in a Hurry ...............................................30  
Tomato Pizza Sauce........................................30  
Desserts  
Apple Pie........................................................ 30  
Fudgy Brownies ..............................................31  
Chocolate Chip Oatmeal Cookies...................31  
Carrot Cake.....................................................32  
Cream Cheese Frosting ..................................32  
Pear Frozen Yogurt .........................................32  
Banana-Apple Sherbet....................................33  
Warranty ........................................................33  
18  
Guacamole  
Cheese Coins  
Serve with tortillas or crisp vegetables.  
For a less pungent taste, use flat-leaf  
parsley instead of cilantro.  
These tender and flavorful appetizers are easy to  
make, convenient to serve, and they can be refrig-  
erated or frozen.  
Yield: 100 cheese coins  
Yield: 2¼ cups  
8
ounces Cheddar, cut into  
1-inch pieces  
ounces unsalted butter, at room  
temperature, cut into 1-inch pieces  
teaspoon kosher salt  
teaspoon hot sauce  
cup unbleached, all-purpose flour  
Nonstick cooking spray  
1
1
large garlic clove, peeled  
jalapeño, halved and seeded  
4
½
1
cup tightly packed cilantro leaves  
medium scallion, white part and  
2 inches of green, cut into  
1-inch pieces  
1
4
4
1
1
3
ripe medium avocados, peeled,  
halved and pitted  
3
tablespoons fresh lemon juice  
Pinch cumin  
teaspoon kosher salt  
teaspoon chili powder  
medium tomato, quartered,  
seeds removed  
Use metal blade to chop cheese until it resembles  
coarse meal, about 30 seconds. Add butter, salt  
and hot sauce. Process until smooth, about 60  
seconds; scrape bowl. Add flour and process until  
just mixed in. Chill dough until firm, about 1 hour.  
1
4
4
1
1
Divide dough into 3 equal parts and roll each into  
a cylinder about 1½ inches in diameter. Chill until  
firm, about 2 hours.  
Use metal blade to chop garlic, jalapeño pepper,  
cilantro, and scallion until minced, about 15 sec-  
onds; scrape work bowl. Add avocados and all  
remaining ingredients, except tomato. Process  
until smooth, about 1 minute, scraping bowl as  
necessary. Add tomato and pulse about 6 to 8  
times, until finely chopped. Adjust salt if neces-  
sary.  
Preheat oven to 400°F and coat baking sheets  
with vegetable oil cooking spray. Cut dough into  
1
8-inch slices and place 1½ inches apart on bak-  
ing sheets. Bake until lightly colored, about 10  
minutes; do not brown. Transfer to wire rack to  
cool.  
Unbaked, plastic-wrapped cylinders keep for  
about a week in the refrigerator. Cooked cheese  
coins can be frozen and reheated for 6 to 8 min-  
utes in a 300°F oven.  
Blue Cheese and  
Pecan Spread  
You can substitute cottage cheese for all or  
part of the cream cheese, and you can  
substitute walnuts for pecans.  
Chunky Gazpacho  
This refreshing, cold soup can be ready in less  
than 10 minutes. You may serve it at once, but it  
improves with chilling.  
Yield: 113 cups  
1
3
cup shelled pecans  
ounces cream cheese, cut in  
1-inch pieces  
8
Yield: 4½ cups  
3
tablespoons blue cheese  
1
small garlic clove, peeled  
Process nuts with metal blade until finely  
½
4
small jalapeño, halved and seeded  
scallions, trimmed and cut into 1-inch  
pieces  
celery stalk, cut into 1-inch pieces  
medium bell pepper, cut into 3 pieces  
chopped, about 10 seconds. Add cream cheese  
and blue cheese. Process until well mixed and  
smooth, about 10 seconds. (If substituting cottage  
cheese, process until smooth, about 90 seconds.)  
1
½
19  
2
2
1
tomatoes, seeded  
10 minutes.  
Cut potatoes in half crosswise, and use standard  
slicing disc to slice them. Add potatoes, stock and  
water to saucepan. Bring to boil over medium-high  
heat. Reduce heat to low, cover and simmer gen-  
tly, stirring occasionally until vegetables are very  
tender, about 25 minutes. Adjust seasoning and  
serve hot as Leek and Potato Soup, or proceed as  
follows for cold Vichyssoise.  
cups tomato or vegetable juice  
medium cucumber, peeled, halved  
lengthwise and seeded  
tablespoons fresh lemon juice  
teaspoon kosher salt  
2
1
1
4  
teaspoon freshly ground black pepper  
Use metal blade to process garlic and jalapeño  
pepper until finely chopped. Add scallions, celery  
and bell pepper. Pulse/chop to medium chop.  
Put in large mixing bowl. Pulse/chop one tomato  
until coarsely chopped. Add to mixing bowl. Purée  
remaining tomato until smooth, about 1 minute.  
With machine running, pour in ½ cup of tomato  
juice and process until smooth. Add to mixing  
bowl with remaining tomato juice and stir.  
Strain liquid into large saucepan and set aside.  
Use metal blade to purée vegetables, stopping  
once to scrape bowl. Whisk puréed vegetables  
into reserved liquid, add milk and bring to a boil  
over moderate heat, stirring constantly. Remove  
from the heat and stir in cream. Season to taste  
with salt and pepper. Refrigerate until thoroughly  
chilled. Taste again for seasoning and sprinkle  
with chopped chives.  
Insert thin slicing disc, stand cucumber pieces  
upright in feed tube and slice, using light pressure.  
Add to mixing bowl with remaining ingredients and  
stir to combine. Cover and chill before serving.  
Lentil Soup  
This hearty winter soup is a meal on its own,  
accompanied by crusty bread and a salad.  
Leek and Potato Soup/  
Vichyssoise  
Louis Diat, longtime chef at the New York Ritz  
Hotel, transformed the everyday Leek and Potato  
Soup into a cold soup suitable for parties.  
Yield: 6 cups  
8
ounces lentils  
1
garlic clove, peeled  
½
½
small onion, halved  
medium celery stalk,  
cut into 1-inch pieces  
medium carrot, peeled,  
cut into 1-inch pieces  
medium tomatoes, quartered  
cups beef broth  
cups water  
teaspoons white wine vinegar  
teaspoon paprika  
½
Yield: 4 cups Leek and Potato Soup or  
6 cups Vichyssoise  
2
2
medium leeks, white part only,  
thoroughly cleaned  
small onion, halved  
tablespoon unsalted butter  
medium, all-purpose potatoes, peeled  
cups chicken stock  
cup water  
Salt and freshly ground black  
pepper, to taste  
cup milk  
cup heavy cream  
2½  
2½  
2
1
1
2
1½  
1
½
½
teaspoon kosher salt*  
teaspoon freshly ground black pepper  
Pinch dried thyme  
1
8  
½
pound Polish kielbasa or other  
smoked sausage  
1
1
4  
Wash lentils under cold, running water, drain and  
put them in a large saucepan.  
Chopped chives for garnish  
Use metal blade, pulse/chop garlic, onion, celery  
and carrot until finely chopped. Put in pot with  
lentils. Add tomatoes to work bowl, and chop into  
fine pieces. Add to pot with all remaining ingredi-  
Cut leeks to fit feed tube. Use standard slicing  
disc to slice leeks and onion. Melt butter in large  
saucepan over medium heat. Add leeks and onion;  
sauté, stirring often, until soft but not brown, about  
20  
ents, except sausage. Cover and cook over medi-  
um heat for about 1 hour.  
15 seconds. Return to saucepot. Remove meat  
from hocks and pulse until coarsely chopped, 4 to  
6 pulses. Add to pot with vegetables. Cover and  
simmer over medium-low heat until tender, stirring  
occasionally to prevent sticking. This will take  
about 20 minutes. Season to taste.  
Freeze sausage until hard to the touch, but easily  
pierced with tip of a sharp knife, about 30 minutes.  
Drain and reserve soup liquid. Purée solids  
with metal blade. Return purée to broth and stir  
to combine. Use standard slicing disc to slice sau-  
sage. Add sausage to soup and reheat gently over  
medium-low heat until sausage is heated through,  
stirring occasionally, about 20 minutes.  
MEATS AND FISH  
Meatloaf  
*Optional; omit salt if using salty sausage.  
For a spicier meatloaf, add a few drops of  
hot sauce and a teaspoon of  
Worcestershire sauce.  
Split Pea Soup  
A perfect family lunch or supper.  
Yield: 1½ pounds of meatloaf  
1
small onion, quartered  
cup loosely packed parsley leaves  
slices day-old bread, broken into pieces  
pounds boneless chuck, cut into  
1-inch pieces*  
1
Yield: 6 cups  
3  
1½  
1½  
3
4
pound split green peas  
garlic clove, peeled  
large onion, quartered  
pound smoked ham hocks  
cups water  
1
3
3
tablespoons milk*  
4
1
teaspoon kosher salt  
teaspoon dried thyme  
large egg  
1
514  
2
1
8  
1
medium carrots, peeled  
large celery stalk  
1
Preheat oven to 375°F. Put all ingredients except  
egg in work bowl and pulse/chop 4 to 6 times.  
Then process continuously until chopped fine. Add  
egg and pulse 4 or 5 times or until desired con-  
sistency is reached, watching carefully to avoid  
over-processing. Pack mixture into loaf pan and  
bake at 375°F until cooked through, about 40 to  
50 minutes.  
1
medium potato, peeled  
Kosher salt  
Freshly ground black pepper  
Rinse peas and place in a large saucepot. Use  
metal blade to chop garlic fine, about 10 seconds.  
Add onion and pulse until coarsely chopped,  
about 6 to 8 pulses. Transfer to saucepot with  
peas. Add ham hocks and water. Bring to a boil  
over medium-high heat. Reduce heat, cover and  
simmer for 1 hour, stirring occasionally. Uncover  
and simmer until hocks are tender, about 30 to 40  
minutes. Stir occasionally and add more water if  
necessary. Remove hocks and let them cool while  
preparing vegetables.  
*You can vary these ingredients by using a mixture  
of beef, veal and pork, or by replacing the milk  
with tomato juice.  
Meatball Variation: Instead of making a meatloaf,  
shape mixture into balls of 2 tablespoons each,  
arrange them in a single layer in baking dish and  
bake at 375°F for about 25 minutes.  
Cut carrots into feed-tube lengths, then halve  
lengthwise. Cut celery into feed-tube lengths, then  
halve lengthwise. Cut potato in half crosswise,  
then quarter halves lengthwise. Insert standard  
slicing disc. Stand vegetables upright in feed tube  
and slice with medium to firm pressure. Reserve.  
Purée soup with metal blade until smooth, about  
21  
Chili  
Chicken and  
Vegetable Stir-Fry  
Stir-frying and the food processor are a most  
effective combination for putting a meal on the  
table in no time.  
Kids love chili and it’s a versatile dish. Serve it on  
hot dogs, fill tacos or eat it plain. It freezes well for  
about 6 months.  
Yield: 4½ cups  
3
1
1
garlic cloves, peeled  
Yield: 8 servings  
medium onion, quartered  
pound boneless beef chuck, chilled, fat  
trimmed, cut into 1-inch cubes  
teaspoons whole cumin seeds  
tablespoons vegetable oil  
tablespoons chili powder  
tablespoons paprika  
3
2
8
pounds boneless/skinless chicken  
breasts  
red peppers, cored, seeded and cut  
vertically into 3 strips  
scallions, cut to fit feed tube  
horizontally  
1½  
2
2
2
1
teaspoon kosher salt  
3
1
zucchini, cut to fit feed tube horizontally  
yellow squash, cut to fit feed tube  
horizontally  
1
8
teaspoon crushed red pepper  
can (8 ounces) whole tomatoes  
cup water  
1
1
2
½
3
3
cup water  
cups red kidney beans  
tablespoons dry sherry  
tablespoons soy sauce  
tablespoon sesame oil  
teaspoon freshly ground black pepper  
tablespoon cornstarch  
garlic clove, peeled  
Process garlic and onion with metal blade until  
finely chopped, about 15 seconds. Reserve.  
Process beef cubes until coarsely chopped, about  
10 to 12 pulses.  
1
1
4  
1
1
Brown cumin seeds in medium saucepot over  
medium heat. Shake pan constantly and cook until  
cumin begins to smoke, about 1 minute. Reserve.  
1
4  
1-inch piece fresh ginger  
cup vegetable oil  
1
Split chicken breasts lengthwise. Tuck ends under  
to form compact shapes of uniform thickness.  
Wrap individually in plastic wrap and freeze on  
baking sheet until firm to the touch, but easily  
pierced with the tip of a sharp knife.  
Heat vegetable oil in same saucepot over medium  
heat. Add garlic and onion; cook for 2 minutes.  
Add beef and cook, stirring often, until no pink  
color remains, about 5 minutes.  
Reduce heat to low. Stir in cumin, chili powder,  
paprika, salt and crushed red pepper; cook uncov-  
ered for 5 minutes, stirring occasionally.  
Insert standard slicing disc. Stand peppers on  
long ends and slice, using light pressure. Lay scal-  
lion pieces in feed tube horizontally and slice into  
slivers, using light pressure.  
Use metal blade to coarsely chop tomatoes. Add  
to saucepot with water and bring to boil, covered,  
over medium-high heat. Reduce heat to low and  
simmer, partially covered, for 45 minutes, stirring  
occasionally. Stir in the beans and cook until heat-  
ed through.  
Insert shredding disc. Shred zucchini and squash,  
using light pressure. Remove and reserve vege-  
tables.  
Use metal blade to mix water, sherry, soy sauce,  
sesame oil, black pepper and cornstarch until  
smooth, about 15 seconds. Reserve.  
Garnish with shredded Cheddar or Monterey Jack  
cheese if desired.  
Use metal blade to finely chop garlic and ginger.  
Do not empty work bowl. Insert standard slicing  
disc. Unwrap chicken pieces and cut to fit feed  
tube vertically. Stand chicken pieces tightly in feed  
tube and slice, using firm pressure. Leave in work  
22  
bowl. Heat vegetable oil in skillet over medium  
heat. Add chicken mixture and cook, stirring vigor-  
ously, until chicken is opaque, about 3–5 minutes.  
to 4 hours.) Bake in preheated oven until golden  
brown, about 10 to 15 minutes. Serve with Tartar  
Sauce.  
Add vegetable mixture and stir-fry until crisp-  
tender, about 2 minutes. Add soy sauce mixture,  
cook, stirring, until sauce thickens, about 1 min-  
ute. Serve over brown or white rice.  
Mashed Potatoes  
The shredding disc processes cooked potatoes to  
the right texture. Be careful not to over-process  
when you mix them with the other ingredients.  
Yield: 4 servings  
Crab Cakes  
¼
2
cup hot milk  
tablespoons butter, cut into  
1-inch pieces  
These delicate seafood cakes are perfect with  
drinks. If you’re feeling festive, substitute cooked  
lobster meat for half of the crabmeat.  
½
3
teaspoon kosher salt  
Freshly ground black pepper  
Pinch of nutmeg (optional)  
large potatoes, peeled, boiled  
and drained  
Yield: 54, ½-ounce crab cakes  
4
1
1
1
1
1
slices white bread, lightly toasted  
garlic clove, peeled  
small onion, quartered  
tablespoon unsalted butter  
tablespoon parsley leaves  
pound lump crabmeat, picked over to  
remove cartilage  
Put all ingredients except potatoes in work bowl  
and insert shredding disc. Place potatoes in  
large feed tube and process. Leave in work bowl.  
Remove shredding disc and carefully insert metal  
blade. Pulse 2 or 3 times, until liquid is absorbed.  
Potatoes will become gluey if you over-process.  
1
4  
cup mayonnaise  
1
large egg  
1
4  
tablespoon fresh lemon juice  
teaspoon kosher salt  
Tartar Sauce (see recipe on page 27)  
Wonderfully light, fluffy mashed potatoes can  
also be made with the optional Whisk Attachment  
(DLC-855).  
1
Preheat oven to 375°F. Break bread slices in quar-  
ters and process with metal blade to fine crumbs,  
about 40 seconds. Reserve ¼ of crumbs and put  
remainder in pie plate.  
Potatoes au Gratin  
You can use baking or boiling potatoes for this  
elegant dish.  
With machine running, drop garlic through feed  
tube and process until finely chopped, about 10  
seconds. Add onion and chop fine, about 10 sec-  
onds. Melt butter in a medium skillet over medium  
heat. Add garlic/onion mixture and cook until gold-  
en brown, stirring, about 10 minutes.  
Yield: 8 servings  
3
ounces Gruyère cheese, cut into  
1-inch cubes  
2
1
2½  
1
garlic cloves, peeled  
Using metal blade, chop parsley fine, about 5 sec-  
onds. Add cooked onion mixture, crabmeat, may-  
onnaise, egg, lemon juice, salt and reserved bread  
crumbs; pulse until combined, about 8 times.  
medium onion, quartered  
cups milk or half-and-half  
teaspoon kosher salt  
Ground white pepper  
large potatoes (about 10 ounces each),  
peeled and cut flat at ends  
Form mixture into 1½-inch cakes. (About ½ ounce  
each.) Coat them with crumbs in pie plate and  
place on buttered baking sheet. (Recipe may be  
prepared ahead to this point and refrigerated up  
3
23  
Preheat oven to 400°F and butter an 2-quart bak-  
ing dish. Process cheese with metal blade until it  
is finely grated. Reserve. With machine running,  
drop garlic and onion through feed tube and pro-  
cess until finely chopped. Put garlic/onion mixture  
in a medium saucepan with milk, salt and pepper.  
SALADS  
Sliced Tomatoes on  
Shredded Lettuce  
You can prepare all the elements of this salad in  
the work bowl.  
Insert shredding disc and shred potatoes, one at  
a time, using firm pressure on pusher. Add shred-  
ded potatoes to saucepan and bring mixture to a  
boil over medium-high heat, stirring continuously  
to prevent scorching.  
Yield: 6 servings  
1
4
cup loosely packed parsley leaves  
medium shallot, peeled  
tablespoons red wine vinegar  
tablespoons vegetable oil  
teaspoon Dijon mustard  
Spread potato mixture in prepared baking dish  
and sprinkle with reserved cheese. Bake for 25  
minutes, or until potatoes are tender and cheese is  
golden. Let stand for 10 minutes before serving.  
1
112  
412  
1
2
2
2
1
1
teaspoon granulated sugar  
teaspoon kosher salt  
Freshly ground black pepper  
firm, ripe, medium tomatoes,  
cored and cut flat at ends  
medium head romaine lettuce, washed  
Shredded Carrots and  
Zucchini  
Because shredded vegetables cook so quickly,  
all their natural flavor and crispness are preserved.  
4
1
Use metal blade to finely chop parsley and shallot.  
Add vinegar, oil, mustard, sugar, salt and pepper  
through the feed tube while the machine is run-  
ning. Leave in work bowl. Remove metal blade  
and insert standard slicing disc. Slice tomatoes,  
using light pressure.  
Yield: 4 servings  
3
medium carrots, peeled  
medium zucchini  
cup unsalted butter  
2
1
4  
Cut lettuce into sections to fit feed tube. Use slic-  
ing disc with medium pressure.  
Kosher salt  
Freshly ground black pepper, to taste  
1
2
teaspoon chopped fresh tarragon (or  
Transfer contents of work bowl to platter, arrang-  
ing tomatoes over lettuce in an attractive pattern.  
1
4 teaspoon dried)  
Cut carrots and zucchini to fit feed tube horizon-  
tally. Process with shredding disc.  
TIP: When preparing a meal, make the dishes  
with the least amount of wet ingredients first.  
In many cases, wiping the work bowl with a paper  
towel between recipes is sufficient.  
Melt butter in large skillet over medium-high heat.  
Add shredded vegetables, salt and pepper. Cover  
and cook until crisp, about 2 or 3 minutes.  
Season with tarragon.  
24  
Creamy Coleslaw  
Coleslaw only takes minutes to prepare when you  
don’t have to slice the cabbage by hand.  
Cut carrots to fit feed tube horizontally. Parboil  
them in salted water until you can just pierce them  
with the tip of a sharp knife, about 3 to 5 minutes.  
Drain and rinse under cold water. When cool, blot  
dry with paper towels.  
Yield: 5 cups  
1
Process scallions with metal blade until they are  
finely chopped. Add lemon juice, oil, salt, sugar,  
allspice, cinnamon, and pepper; process for about  
3 seconds. Leave the dressing in the work bowl.  
4
cup loosely packed parsley leaves  
1-oz. piece peeled onion  
cup mayonnaise  
tablespoon red wine vinegar  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
large carrot  
medium head green cabbage  
1
1
3
1
1
1
1
1
2
4
Insert shredding disc. Pack carrots horizontally  
in feed tube and shred, using medium pressure.  
Transfer contents of work bowl to serving bowl.  
Add peas and toss gently to coat all ingredients  
with dressing. Serve cold or at room temperature.  
Adjust seasoning just before serving.  
4
2
2
Process parsley with metal blade until minced.  
Add onion and process until minced. Add all  
remaining ingredients, except carrot and cabbage;  
process 5 seconds to combine. Remove metal  
blade.  
SAUCES  
Pesto  
A classic pasta sauce from Italy. One cup is  
enough for 1 pound of pasta. It’s also good on  
boiled potatoes or in soups.  
Cut carrot in half crosswise. Core cabbage and  
cut it into wedges. Insert shredding disc and  
shred carrot, using firm pressure. Insert thin slicing  
disc and slice cabbage, using firm pressure. Add  
contents of work bowl to mixing bowl and toss to  
combine. Adjust seasoning. Serve immediately or  
refrigerate for up to 24 hours. Before serving, drain  
excess liquid and adjust seasoning. Serve chilled.  
Yield: 113 cups  
4
ounces imported Parmesan,  
room temperature, cut into  
1-inch (2.5cm) pieces  
small garlic cloves, peeled  
cups tightly packed, fresh basil leaves  
cup pine nuts  
Shredded Carrot Salad  
The brilliant colors of carrots and peas make this  
fresh and simple salad a welcome addition to a  
party buffet table.  
4
223  
1
4
3
Yield: 8 servings  
3
teaspoon kosher salt  
cup olive oil  
2
3
pounds young carrots  
large scallions, trimmed and cut into  
1-inch pieces  
cup fresh lemon juice  
cup vegetable oil  
teaspoon kosher salt  
teaspoon granulated sugar  
Pinch ground allspice  
Pinch ground cinnamon  
Freshly ground black pepper  
cup cooked peas, fresh or  
frozen (thawed)  
1
3
Use metal blade to chop cheese and garlic,  
about 30 seconds. Add remaining ingredients,  
except oil, and process until combined, about  
8 pulses. With machine running, pour oil through  
feed tube. Process until combined, about 10 sec-  
onds. Scrape bowl and continue processing until  
smooth, about 20 seconds.  
1
4  
4
1
1
1
Pesto keeps for up to 5 days in the refrigerator  
and it also freezes well. Some people prefer to  
omit the cheese when freezing pesto and add it  
just before serving.  
1
2  
25  
No-Cook Cranberry-Orange  
Relish  
Only 1 cup of sugar sweetens 1 pound of cranber-  
ries. Most cooked relishes call for 2 cups of sugar.  
1
1
10-ounce package frozen raspberries,  
thawed  
tablespoon honey  
Use metal blade to purée raspberries and honey  
for 30 seconds. Transfer to fine sieve placed over  
a mixing bowl. Press solids through the sieve with  
back of spoon and discard seeds. Serve at room  
temperature or warm slightly to serve over ice  
cream.  
Yield: 134 cups  
2
cups fresh cranberries  
navel orange, unpeeled and quartered  
cup granulated sugar  
1
2
1
2
Use metal blade to coarsely chop fruit, about 8  
to 10 pulses. Add sugar and process to combine,  
about 20 seconds. Store in refrigerator.  
Mayonnaise  
Adding oil very slowly is essential for the mayon-  
naise emulsion – the hole in the pusher adds the  
oil at just the right speed for success. Flavored  
vinegar or fresh or dried herbs can be added for a  
flavored mayonnaise.  
Salsa  
Serve this sauce as a topping for tacos, or with  
grilled fish or chicken. It is best when fresh; it may  
become slightly bitter after standing a day.  
Yield: 223 cups  
Yield: 1¼ cups mayonnaise  
Recipe may be doubled  
2
2
large egg yolks  
tablespoons white wine vinegar or fresh  
lemon juice  
2
jalapeños, halved and seeded  
cup packed cilantro leaves*  
tablespoon fresh lime juice  
teaspoon kosher salt  
medium tomatoes, cored and quartered  
medium onion  
1
3
2
1
1
tablespoons water  
1
teaspoon granulated sugar  
teaspoon dry mustard powder  
teaspoon kosher salt  
teaspoon ground white pepper  
cup flavorless vegetable oil  
1
5
1
8
1
8
2
1
1
Use metal blade to process peppers and cilantro  
until finely chopped, about 20 seconds. Scrape  
bowl. Add lime juice and salt; pulse twice to com-  
bine.  
Have a shallow pan of ice water ready. In a small  
skillet, use a whisk to stir together the egg yolks,  
vinegar or lemon juice, sugar, dry mustard, salt,  
and pepper until completely blended. Cook over  
very low heat, stirring constantly, until the mixture  
bubbles in 1 or 2 places – do not allow eggs to  
scramble. Remove from the heat and place in the  
ice water bath, stir to cool down.  
Add tomatoes and onion; pulse until coarsely  
chopped, about 10 to 12 times.  
Transfer to serving dish. Stir and serve within  
1 or 2 hours.  
Insert the metal blade. Place the egg mixture in  
the work bowl. Cover and insert the pusher. Turn  
the machine on and add half the oil to the pusher;  
the oil will run through the pusher very slowly into  
the work bowl to create the emulsion. When it has  
totally run through, add the remaining oil to the  
pusher. As the emulsion is made, the sound of  
the machine will become deeper. Transfer mayon-  
naise to a container, cover and chill until ready to  
use. Will keep for 2 to 3 days in the refrigerator.  
* Substitute flat-leaf parsley if cilantro is not  
available.  
Raspberry Sauce  
A fine finish for ice cream, sherbet or cake. You  
can substitute strawberries for the raspberries.  
Yield: 1 cup  
26  
Herb Mayonnaise: Add ¼ cup tightly packed  
fresh green herbs when you put the egg in the  
work bowl. Recommended herbs are parsley, dill  
and tarragon, with stems removed.  
Use the metal blade to coarsely chop chocolate  
with sugar, about 6 pulses. Then process con-  
tinuously until chopped to a fine powder, about  
60 seconds. With machine running, slowly pour  
hot water through feed tube. Process until choc-  
olate melts, about 45 seconds, stopping once to  
scrape bowl.  
Tarter Sauce: Triple the amount of lemon juice.  
When mayonnaise is finished, add these ingre-  
dients: 3 small gherkins, ¼ small onion, 1 table-  
spoon capers, 1 tablespoon bottled horseradish  
Mint Variation: Add 1 tablespoon of pepper-  
and 3 drops hot sauce. Process until gherkins and mint extract, crème de menthe or peppermint  
onion are chopped fine, about 10 seconds.  
schnapps to water after it is heated.  
Pastry Cream  
Spread about one cup of this cream in a  
cooked, 9-inch tart shell and arrange sliced,  
fresh fruit on top.  
PASTRY  
Basic Pastry  
This is the basic dough for pies, tarts and quiches.  
Yield: 1½ cups  
114  
2
cups milk  
large egg yolks  
cup granulated sugar  
teaspoon pure vanilla extract  
tablespoons unbleached,  
all-purpose flour  
Yield: three 9-inch pie shells  
1
4
223  
2
cups unbleached, all-purpose flour  
sticks very cold, unsalted butter,  
cut into 1-inch pieces  
1
2
3
2
1
teaspoon kosher salt  
cup ice water  
tablespoons unsalted butter, softened  
1
2  
Bring milk to a boil in small saucepan over medi-  
um heat. Insert metal blade and add egg yolks,  
sugar, vanilla and flour. Process until just com-  
bined. With the machine running, pour hot milk  
through feed tube in a steady stream. Return  
mixture to saucepan and whisk over medium heat  
until it boils. Reduce heat to low and simmer for 2  
minutes, whisking constantly. Remove from heat  
and stir in butter. Cool to lukewarm before using.  
Use metal blade to process flour, butter and salt  
until mixture is like coarse meal, about 8 seconds.  
Add ice water a tablespoon at a time and pulse  
until dough begins to clump together. Do not let  
it form a ball. Divide dough into three equal parts  
and put each in a plastic food storage bag. Work  
through bag to press dough together into a ball,  
then flatten into a disk. Refrigerate dough for at  
least 1 hour.  
Roll each disk of dough on lightly floured surface  
into a circle about 18 inch thick. Press into place  
in pie pan. Use kitchen shears to trim dough,  
leaving 1-inch overlap beyond pan. Fold overlap  
under and pinch crust to form decorative edge.  
Prick bottom and sides with fork and refrigerate  
crust for 30 minutes, or until firm.  
Chocolate Sauce  
You can make a delicious chocolate sauce in 1  
minute! No more worries about melting chocolate  
on top of the stove.  
Yield: about 1 cup  
Preheat oven to 400°F, 15 minutes before baking.  
5
ounces semisweet chocolate,  
broken into ½-inch pieces  
cup superfine sugar  
Line pie shell with parchment paper and fill it with  
uncooked beans or rice. Bake for 12 minutes.  
Remove paper, beans or rice. Prick shell again  
and bake it 6 minutes longer, or until it is lightly  
browned. Let cool on wire rack.  
1
4  
1
3
cup very hot water  
27  
Fruit Tart Variation:  
Coffee Cake  
This makes an excellent breakfast or brunch cake.  
Also serve as a sweet addition to lunch or supper.  
Use a 9-inch tart pan instead of a pie pan. Bake  
shell according to above directions. When cooked  
shell is thoroughly cool, remove shell from pan, fill  
with about 1 cup of pastry cream (see recipe on  
page 27). Arrange sliced, fresh fruit (kiwi, peach-  
es, raspberries, etc.) decoratively on top.  
Dough  
1
package (214 teaspoons) active dry  
yeast  
2
tablespoons granulated sugar, divided  
cup warm water (105°F–110°F)  
cup sour cream  
1
4
QUICK BREADS, YEAST  
BREAD AND PIZZA  
1
1
3
4
cup cold milk  
1
1
3
4
large egg  
teaspoon pure vanilla extract  
cups unbleached, all-purpose flour  
tablespoons butter, cold and cut into  
1-inch pieces  
Cornbread  
This is a particularly moist and flavorful cornbread  
which is best served warm.  
1
2  
teaspoon kosher salt  
2
tablespoons unsalted butter, melted  
and divided  
4
1
1
tablespoons unsalted butter  
cup yellow cornmeal  
cup unbleached, all-purpose flour  
tablespoons granulated sugar  
tablespoon baking powder  
teaspoon baking soda  
teaspoon kosher salt  
cups buttermilk  
Filling  
1
2  
2  
2  
cup packed light brown sugar  
cup dates, cut into 1-inch pieces  
cup pecan halves  
1
1
2
1
4
3
1
1
teaspoon ground cinnamon  
1
4
113  
In a 2-cup liquid measure dissolve yeast and 1  
tablespoon sugar in warm water. Let stand until  
foamy. Stir together the sour cream, milk, egg and  
vanilla extract and add to the yeast mixture.  
2
large eggs  
cup fresh, frozen or canned corn  
kernels  
1
2
Using the metal blade, process flour, cold butter,  
salt and remaining sugar for 10 seconds. With  
machine running, add yeast mixture through feed  
tube in a steady stream as fast as flour absorbs it.  
After dough cleans inside of work bowl, continue  
processing 40 seconds more to knead it.  
Preheat oven to 425°F. Melt butter in a 9 x 9-inch  
baking pan. Coat sides and bottom of pan with  
melted butter. Reserve.  
Use metal blade to process dry ingredients until  
combined, about 10 seconds. Add melted butter,  
buttermilk and eggs; process until mixed, about 5  
seconds. Scrape work bowl and gently stir in corn  
kernels.  
Shape dough into a ball and place it in a lightly  
floured plastic food storage bag. Squeeze out air  
and close top with wire twist. Let rise in a warm  
place until doubled in size, about 1 hour.  
Pour into prepared pan and bake until a toothpick  
inserted in center comes out clean, about 25  
minutes.  
Roll dough on lightly floured surface into 20 x 12-  
inch rectangle. Brush with 1 tablespoon of melted  
butter. With remaining butter, brush inside of a  
9 x 13-inch pan.  
Muffin Variation: For corn muffins, pour batter  
into greased, standard-size muffin tins. Fill them  
¾ full. Bake in preheated 425°F oven for about 25  
minutes. Makes 8 muffins.  
Use metal blade to combine brown sugar, dates,  
pecans and cinnamon until coarsely chopped,  
about 45 seconds. Spread filling over dough. Roll  
dough up, jelly-roll fashion, from long side.  
28  
Use sharp knife to cut rolled dough into 34-inch  
slices. Place slices in buttered pan, cut side up,  
and let rise until doubled in size.  
Basic Pizza Dough  
With this dough, you can make large pizza crusts  
to serve several, or small ones to serve a few.  
Preheat oven to 375°F, 15 minutes before baking.  
Bake coffee cake until golden and bubbly, about  
20 to 25 minutes. Serve warm.  
Yield: one 14-inch pizza crust or  
two 9-inch pizza crusts  
1
package (214 teaspoons)  
active dry yeast  
White Bread  
We used unbleached, all-purpose flour and  
had great results.  
1
teaspoon granulated sugar  
cup warm water (105°F–110°F)  
cups unbleached, all-purpose flour  
teaspoon kosher salt  
teaspoons olive oil  
Vegetable oil for pan  
2
3
123  
Yield: two 1-pound loaves  
3
4  
1
package (214 teaspoons) active dry  
yeast  
2
1
2
4
3
3
cup warm water (105°F–110°F)  
teaspoons granulated sugar  
cups unbleached, all-purpose flour  
tablespoons unsalted butter, cut into  
1-inch pieces  
teaspoons kosher salt  
cup ice water  
Vegetable oil for pans  
112  
tablespoons cornmeal for pan  
Stir yeast and sugar into warm water and let  
stand until foamy, about 5 to 10 minutes. Insert  
metal blade, put flour and salt in work bowl and  
turn on machine. Pour yeast mixture through  
feed tube and process about 45 seconds, until  
dough pulls away from sides of bowl. Add olive  
oil through feed tube and process 60 seconds  
longer.  
112  
1
Stir yeast and sugar into warm water in 2-cup  
measure and let stand until foamy, 5 to 10 min-  
utes. Use metal blade to process flour, butter  
and salt for 20 seconds. Add ice water to yeast  
mixture.  
If dough sticks to sides of bowl, add more flour,  
1 tablespoon at a time, processing 10 seconds  
after each addition, until dough leaves sides of  
bowl, but remains soft.  
With machine running, pour liquid through feed  
tube in a steady stream, only as fast as flour  
absorbs it. Continue processing until dough  
cleans inside of work bowl and forms a ball. Then  
let machine run for 60 seconds to knead dough.  
Roll dough on floured surface into a circle, rotat-  
ing and turning dough often and using enough  
flour so it doesn’t stick. If dough resists rolling, let  
it rest for a few minutes and try again. Roll dough  
into a 15-inch circle for a flat 14-inch pizza pan,  
or into a 10-inch circle for a flat 9-inch pizza pan.  
Shape dough into a ball and place in a lightly  
floured plastic storage bag. Squeeze out air and  
close end with wire twist, allowing space for  
dough to rise. Let rise in a warm place until dough  
Oil pan(s) lightly and sprinkle with cornmeal.  
Fold rolled dough in half loosely, then in half  
again. Position point at center of pan and gently  
unfold. Press into place from center outward, turn  
under the 1-inch overhang and shape it into a rim.  
Crust(s) is now ready to bake and fill.  
has doubled in size, about 1 to 1½ hours.  
Punch dough down and shape into 2 loaves.  
Place each in an oiled 6-cup loaf pan. Cover with  
oiled plastic wrap and let rise in a warm place  
until dough just rises above top of pan, about  
45 minutes. Preheat oven to 375°F, 15 minutes  
before baking. Bake until top is browned, about  
35–40 minutes. Remove from pan and cool on  
wire rack.  
Whole Wheat Variation: Replace half of all-  
purpose flour with an equal amount of whole  
wheat flour.  
29  
Pizza in a Hurry  
Tomato Pizza Sauce  
It takes no longer to make this pizza than to wait  
for one you order to take out.  
When this sauce stands, liquid may accumulate  
on the surface. Pour off all but 2 tablespoons,  
then stir well before using.  
Yield: One 14-inch pizza  
Yield: 2 cups  
1
14-inch pizza crust  
(previous recipe)  
2
large tomatoes, peeled, seeded  
and quartered  
cup canned tomato sauce  
cup tomato paste  
teaspoon dried oregano  
teaspoon dried basil  
teaspoon granulated sugar  
Kosher salt and freshly ground black  
pepper  
4
2
12  
1
1
ounces Parmesan, at room temperature  
ounces pepperoni, cut into 3 pieces  
ounces mozzarella, very cold  
small onion, peeled, ends cut flat  
medium green pepper, cored,  
seeded and cut flat at stem  
medium tomato, cored and  
cut flat at ends  
1
1
4
4
3
3
4
1
1
1
cup Tomato Pizza Sauce  
(recipe follows)  
Pinch granulated sugar  
Freshly ground black pepper  
teaspoon dried basil  
Use metal blade to coarsely chop tomatoes,  
about 6 pulses. Add remaining ingredients and  
pulse 4 times to mix.  
1
2
2
1
teaspoon dried oregano  
Preheat oven to 425°F and place rack in lower  
third. Bake pizza crust for 6 minutes. In the mean-  
time, prepare filling.  
DESSERTS  
Apple Pie  
Use metal blade to process Parmesan and pep-  
peroni until coarsely chopped. Reserve.  
Yield: One 9-inch pie  
Insert shredding disc and process mozzarella.  
Reserve.  
Pastry for two 9-inch pie shells  
(see Basic Pastry recipe, page 27)  
cup granulated sugar  
Insert standard slicing disc and slice onion.  
Reserve. Slice green pepper and reserve. Slice  
tomato, using light pressure. Set aside on paper  
towels to drain.  
1
2
3
tablespoons unbleached, all-purpose  
flour  
teaspoon ground cinnamon  
teaspoon ground nutmeg  
pounds apples, peeled and cored  
3
4
Use rubber spatula to spread Tomato Pizza  
Sauce evenly over pre-baked crust, leaving rim  
exposed. Separate onion slices into rings and  
distribute them over sauce. Distribute shredded  
mozzarella over onions. Arrange tomato slices  
over cheese and sprinkle with a pinch of sugar  
and pepper.  
1
8
2
Preheat oven to 375°F. Roll out 2 pastry shells as  
directed in Basic Pastry recipe (page 27). Place  
one in a 9-inch pie plate and reserve remaining  
pastry shell.  
Distribute Parmesan and pepperoni mixture, then  
green pepper slices, over tomatoes. Sprinkle  
evenly with basil and oregano. Return pizza to  
oven and bake for 18 minutes, or until rim of crust  
is golden and bottom is deep brown.  
Use the metal blade to process the sugar, flour,  
cinnamon and nutmeg, about 5 seconds. Leave in  
work bowl.  
30  
Insert the standard slicing disc. Slice apples using  
medium pressure. Transfer apple/spice mixture to  
the pie plate. Place second crust over apples.  
Chocolate Chip Oatmeal  
Cookies  
Pinch crust edges together and form a decorative  
edge. With a sharp knife, make 6–8 small cuts in  
top crust to allow steam to escape. Place pie on a  
baking sheet and bake until juices bubble, about  
45 minutes.  
Toasted nuts and oats make these cookies good  
for you as well as delicious.  
Yield: 48, 2½-inch cookies  
3
4
cup quick-cooking oats  
cup pecan halves  
1
Fudgy Brownies  
These easy-to-make brownies are always a favor-  
ite in lunchboxes or for after-school snacks.  
1
cup unsalted butter, cut into 1-inch  
pieces  
cup granulated sugar  
cup packed light brown sugar  
large eggs  
1
4
2
3
Yield: 24 brownies  
2
Nonstick cooking spray  
1
teaspoon pure vanilla extract  
cups unbleached, all-purpose flour  
teaspoon baking soda  
teaspoon kosher salt  
ounces semisweet chocolate chips  
Nonstick cooking spray  
4
ounces unsweetened chocolate  
cups packed light brown sugar, divided  
cup unsalted butter, melted  
large eggs  
teaspoons pure vanilla extract  
cup unbleached, all-purpose flour  
teaspoon kosher salt  
112  
112  
1
1
3
2
4  
4
112  
1
9
Preheat oven to 350°F and place rack in center.  
Toast oats and pecans on baking sheet until  
lightly browned, about 10 minutes. Remove and  
reserve. Raise oven temperature to 375°F.  
1
4
112  
teaspoons baking powder  
cup pecan halves  
3
4
Preheat oven to 350ºF. Spray a 9 x 9-inch square  
pan with nonstick cooking spray.  
Use metal blade to process butter and both sug-  
ars until smooth, about 2 minutes. Scrape work  
bowl as necessary. Add eggs and vanilla extract;  
pulse until just mixed, about 6 times.  
Use metal blade to coarsely chop chocolate with  
half the sugar, about 6 to 8 pulses. Then process  
continuously until finely chopped, about 20 sec-  
onds.  
Add toasted pecans, flour, baking soda, salt and  
half the toasted oats. Pulse until mixed, about  
8 times. Remove to large bowl, add remaining  
oats and chocolate chips and stir to mix. Drop by  
rounded teaspoonfuls onto greased baking sheets  
1 inch apart and bake until golden brown, about  
11 minutes.  
With machine running, pour hot butter through  
feed tube. Process until smooth, about 30 sec-  
onds. Add remaining sugar, eggs and vanilla  
extract. Pulse twice, then process 10 seconds  
more. Add dry ingredients and nuts. Pulse/chop  
until just mixed, about 6 to 8 times. Spread in  
prepared pan.  
Bake until outside is slightly crusty and inside is  
still moist, about 20 minutes. Cool completely and  
cut into squares.  
31  
Carrot Cake  
Cream Cheese Frosting  
To make this delicious, moist cake look really  
professional, place a marzipan carrot in the center.  
You can buy them at many pastry or candy shops.  
This quick, easy frosting is delicious on carrot  
cake, but it is also good on many other cakes.  
Frosts two 8-inch layers  
1
Yield: 8 to 10 servings  
2
pound (two standard packages)  
cream cheese, room temperature, and  
cut in 1-inch pieces  
stick unsalted butter, room temperature  
and cut into 1-inch pieces  
Softened butter for pans  
1
Fine, dry breadcrumbs for dusting pans  
pound carrots, peeled  
cup granulated sugar  
cup packed dark brown sugar  
large eggs  
cup corn oil  
2
1
2
2
2
1
1
1
cup confectioners’ sugar  
teaspoon pure vanilla extract  
1
2
2
1
Use metal blade to process cream cheese and  
butter until combined, about 10 seconds. Add  
sugar and process until smooth, about 5 seconds.  
Add vanilla extract and process until smooth,  
about 15 seconds.  
2
1
4  
teaspoon pure vanilla extract  
cup walnut pieces  
3
1
cup unbleached, all-purpose flour  
tablespoon unsweetened cocoa  
teaspoon baking powder  
teaspoon ground cinnamon  
teaspoon baking soda  
teaspoon kosher salt  
1
2
1
1
1
2
Pear Frozen Yogurt  
1
1
2
2
cup raisins  
Yield: Six 1-cup servings  
Cream Cheese Frosting (recipe follows)  
4
medium pears, peeled and cored  
cup confectioners’ sugar  
cup yogurt  
Preheat oven to 350°F. Butter two 8-inch round  
cake pans, line bottoms with parchment paper  
and butter paper. Dust pans with breadcrumbs.  
1
3
2
3
112  
tablespoons fresh lemon juice  
Cut carrots into lengths to fit tube horizontally.  
Use shredding disc to shred carrots; reserve.  
At least 5 hours before serving, prepare fruit by  
cutting it into 1-inch pieces. Freeze all the fruit in  
a single layer on baking sheet.  
Process sugars, eggs, oil and vanilla extract with  
metal blade until smooth, about 15 seconds. Add  
walnuts and dry ingredients; pulse until combined,  
about 6 times, stopping once to scrape down  
work bowl. Use spatula to stir in raisins and car-  
rots.  
A few minutes before serving, process frozen  
fruit and sugar with metal blade, pulsing about  
8 times. Then process continuously until fruit is  
finely chopped, scraping work bowl and cover as  
necessary.  
Divide batter between prepared pans and bake in  
preheated oven until a cake tester inserted in the  
center comes out clean, about 35 to 40 minutes.  
Cool in pans for 2 to 3 minutes and turn out onto  
wire racks to cool completely. Remove paper.  
Add yogurt and lemon juice; process just until  
mixture becomes smooth and creamy, scraping  
down work bowl as necessary. Taste for sweet-  
ness, adding more sugar if necessary.  
Serve immediately, or freeze for later use. To  
prepare frozen mixture for serving, cut into 1-inch  
chunks. Process with metal blade just until mix-  
ture becomes smooth and creamy.  
Spread frosting between layers and on top  
and sides of cake.  
32  
purchase date, the purchase date for purposes of  
this warranty will be the date of manufacture.  
Banana-Apple Sherbet  
Yield: 5 servings  
CALIFORNIA RESIDENTS ONLY  
California law provides that for In-Warranty  
Service, California residents have the option of  
returning a nonconforming product (A) to the store  
where it was purchased or (B) to another retail  
store that sells Cuisinart products of the same  
type. The retail store shall then, according to its  
preference, either repair the product, refer the  
consumer to an independent repair facility,  
replace the product, or refund the purchase price  
less the amount directly attributable to the  
consumer’s prior usage of the product. If neither  
of the above two options results in the  
3
medium Golden Delicious apples,  
peeled and cored  
small bananas  
tablespoons confectioners’ sugar  
tablespoons fresh lemon juice  
3
112  
2
At least 5 hours before serving, prepare fruit by  
cutting it into 1-inch pieces. Freeze ¾ of fruit in a  
single layer on baking sheet and refrigerate  
remaining fruit.  
appropriate relief to the consumer, the consumer  
may then take the product to an independent  
repair facility, if service or repair can be  
A few minutes before serving, process frozen  
fruit and sugar with metal blade, pulsing about  
8 times. Then process continuously until fruit is  
finely chopped, scraping work bowl and cover as  
necessary.  
economically accomplished.  
Cuisinart and not the consumer will be  
responsible for the reasonable cost of such  
service, repair, replacement, or refund for  
nonconforming products under warranty.  
California residents may also, according to their  
preference, return nonconforming products  
directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service  
Center toll-free at 1-800-726-0190. Cuisinart will  
be responsible for the cost of the repair,  
replacement, and shipping and handling for such  
nonconforming products under warranty.  
Add refrigerated fruit and lemon juice; process  
just until mixture becomes smooth and creamy,  
scraping down work bowl as necessary. Taste for  
sweetness, adding more sugar if necessary.  
Serve immediately, or freeze for later use. To  
prepare frozen mixture for serving, cut into 1-inch  
chunks. Process with metal blade just until mix-  
ture becomes smooth and creamy.  
BEFORE RETURNING YOUR CUISINART  
PRODUCT  
Limited Three-Year Warranty  
(U.S. and Canada ONLY)  
If your Cuisinart® Pro Custom 11Food Processor  
should prove to be defective within the warranty  
period, we will repair or, if we think necessary,  
replace it. To obtain warranty service, please call  
our Consumer Service Center toll-free at 1-800-  
726-0190 or write to: Cuisinart, 7475 North Glen  
Harbor Blvd., Glendale, AZ 85307. To facilitate the  
speed and accuracy of your return, enclose  
$10.00 for shipping and handling. (California  
residents need only supply proof of purchase and  
should call 1-800-726-0190 for shipping  
instructions.) Please be sure to include your return  
address, daytime phone number, description of  
the product’s defect, product serial number, and  
any other information pertinent to the return.  
Please pay by check or money order made  
payable to Cuisinart. NOTE: For added protection  
and secure handling of any Cuisinart product that  
is being returned, we recommend you use a  
traceable, insured delivery service. Cuisinart  
This warranty is available to consumers only. You  
are a consumer if you own a Cuisinart® Pro  
Custom 11Food Processor that was purchased  
at retail for personal, family or household use.  
Except as otherwise required under applicable  
law, this warranty is not available to retailers or  
other commercial purchasers or owners. We  
warrant that your Cuisinart® Pro Custom 11Food  
Processor will be free of defects in materials and  
workmanship under normal home use for 3 years  
from the date of original purchase.  
We recommend that you visit our website,  
complete your product registration. However,  
product registration does not eliminate the need  
for the consumer to maintain the original proof of  
purchase in order to obtain the warranty benefits.  
In the event that you do not have proof of  
33  
cannot be held responsible for in-transit damage  
or for packages that are not delivered to us. Lost  
and/or damaged products are not covered under  
warranty. Your Cuisinart® Pro Custom 11Food  
Processor has been manufactured to the strictest  
specifications and has been designed for use only  
in 120 volt outlets and only with authorized  
accessories and replacement parts. This warranty  
expressly excludes any defects or damages  
caused by attempted use of this unit with a  
converter, as well as use with accessories,  
replacement parts or repair service other than  
those authorized by Cuisinart. This warranty does  
not cover any damage caused by accident,  
misuse, shipment or other than ordinary  
household use. This warranty excludes all  
incidental or consequential damages. Some  
states do not allow the exclusion or limitation of  
these damages, so these exclusions may not  
apply to you. You may also have other rights,  
which vary from state to state.  
Important: If the nonconforming product is to be  
serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center at  
1-800-726-0190 to ensure that the problem is  
properly diagnosed, the product is serviced with  
the correct parts, and to ensure that the product  
is still under warranty.  
34  
NOTES:  
35  
© 2016 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
16CE019155  
G IB-4274-ESP  
3 6  
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p e r m i t  
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e c d o n s i a o f r  
b a j o e s t a g a r a n t í a . E s t e a p a r a t o s a t i s f a c e l a s m á s  
l a s t i m a d o s d u r a n t e e l e n v í o n o s e r á n c u b i e r t o s  
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l o s d a ñ o s o c u r r i d o s d u r a n t e e l t r a n s p o r t e o p o r  
R E S I D  
d i d o s y / o o d u c t o s p e r  
e c c i ó n  
f a b r i c a  
g a r a n t  
e c i b o d e c o m p a r u a s , e e n l c  
e c i b i r p s a e r a v i c r i  
e s p o n s a b l e p o r  
e g a c o n s e g u r  
s e g u i m i e n t o . C u i s i n a r t n o s e r á r  
p a q u e t e p o r u n m é t o d o d e e n t r  
o y  
o
o d u c t o  
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p e r t i n e n t e . P o r f a v o r i n c l u y a u n c h e q u e o g i r  
l a v e r i f  
. c u i s i n a r t . c o m a f i n d d i s e p f o a n c  
p a A r : a m N a O y o T r  
o
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u s o d o  
s i e m p r  
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d e f e c t  
C u i s i n  
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e s t a d o  
p a r a u  
c o m p r  
s o l a m e  
E s t a g  
e c c i ó e n , y d i t r e l n é f o o m n o b , r l a d e s c r i p c i ó n d e l  
d e i n c l u i r s u  
e c i b i r  
i n s t r u c c i o n e s d e e n v í o . R e c u e r  
l l a m a r a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 p a r a r  
n e c e s i t a n d a r u n a p r u e b a d e c o m p r a y d e b e n  
n i a s o l o  
e s i d e n t e s d e C a l i f o r m a n e j o y e n v í o . L o s r  
o p o s t a l d e U c S h e $ q 1 u 0 e . 0 o 0 p g i o r r g a s t o s d e  
e c i b o d e c o m p r a y u n  
e s e e l a p a r a t o  
d e f e c t u o s o , j u n t o c o n s u r  
G l e n d a l e , A Z 8 5 3 0 7 . R e g r  
e n u n a t i e n d a ,  
a : C u i s i n a r t , 7 4 7 5 N o r t h G l e n H a r b o r B l v d .  
®
e s e e e g l r a p a r a t o d e f e c t u o 1 s - o 8 0 0 - 7 2 6 - 0 1 9 0 o r  
e c t a g r a t u i t a a l g a r a n t í a , l l a m e a n u e s t r a l í n e a d i r  
n u e s t r a o p c i ó n ) . P a r a o b t e n e r s e r v i c i o b a j o e s t a  
g a r a n t í a , l a r  
m a t e r i a l e s o f a b r i c a c i ó n d u r a n t e e l p e r í o d o d e  
C a n  
( v á l i  
T R E  
G A R  
e m o s ( a e e m p l a z a e r m o s e p o a r  
e s e n t a r a a l g ú n d e S f e i c e t s o t e d e a p a r a t o p r  
A N T E S D E H A C E R R E P A R A R S U A P A R A T O  
g a r a n t í a .  
o d p u r c t o s d e f e c t u o s o s d u r a n t e e l p e r í o d o d e  
e e m p l a z o , m e r a p n a e r a j o c i y ó n e , n r v í o d e l o s  
e s p o n s a b l e p o r C l o u s i s i g n a a s r t o s s e r d á e r  
o s e r v i n c u i o e s p t o r s v e n t a a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 .  
e n o e l r o p a c r a m b i e n . P a r a e s t o , s e d e b e l l a m a r a  
e c t a m e n t e a C d u e i s f i e n c a t r u t o p s a o r a d i q r u e l o  
p u e d e n , s i l o d e s e a n , m a n d a r e l a p a r a t o  
e s i d e n t e s d e C g a a l i r f a o n r t í a . L o s r  
o d u c t l o o s s d p e r f e c t u o s o s d u r a n t e e l p e r í o d o d e  
u n a m  
p r o c e s  
S i l o c  
S e r v i r  
P r o b a r  
c r e m o  
p r o c e s  
A g r e g a  
n i a t a m b i é n  
e e m b o l s o d e e e m p l a z o o e r p a r a c i ó n s , e r r v i c i o , r  
e s p o n s a b l e p o r C l o u s i s i g n a a s r t o s s e r d á e r  
e c o n ó m i c a .  
e p a r a r e l a a p j u a s r a t a t o r o d e r m a n e r a  
d e s e r v i c i o i n d e p e n d i e n t e , s i e m p r  
, p o d r á l l e v a c r o e n l s a u p m a i r d a o t o r a u n c e n t r  
d a ñ e . S i e s t a s d o s o p c i o n e s n o s a t i s f a c e n a l  
n e c e s a  
e s t é n f  
p r o c e s  
e l a z ú c  
d e m e  
e q u e s e p u e d a  
o
o d p u r c t o p o r e l c o n s u m i d o r h a s t a q u e e s t e s e  
o d p u r c t o , m e n o s l a c a n t i d a d i m p u t a b l e a l u s o d e l  
e r e m b o l s a r á a l c o n s u m i d o r e l p r  
i n d e p e n d i e n t e , c a m b i a r á e l p r  
c o n s u m i d o r a u n c e n t r  
U n o s m  
e c i o o r i g i n a l d e l  
o d u c t o o  
o d e s e r v i c i o  
e f e r i r á a l o d u c t o , r  
h o r n o  
l a s 3 f r / u 4 t a s  
f r u t a s  
e p a r a r á e o l p p c r i ó n , r  
d e e s t e t i p o . L a t i e o n d d p u a r c , t o a s s u C u i s i n a r t  
P o r l o  
®
o n o ( B ) a o l o t r a c o t i m e n p d r a a r q u e v e n d a  
o d u c t o d e e f s e a c e r r t g u e r o l s p o r a l a t i e n d a d o n d e  
e s c o  
c u c h a r a 2 d a s d  
c u c h a 2 r a 1 d a d e  
n i a p u e d e n ( A )  
e r s i d e n t e s d e l e s t a d o d e C a l i f o r  
1
3 4  
a p l a s t a d a s  
3
b a n a n a s ,  
p e l a d a s y d e s c o r a z o n a d a s  
m a n z a n 3 a s G o l d e n D e l i c i o u s m e d i a n a s ,  
v a i n i l l a  
c u c h a r 2 a d i t a d  
1
t a z a ( 1 2 1 0 g ) d  
t e m p e r a t u r a a  
b a r r a ( 2 5 1 5 g ) d  
t e m p e r a t u r a a  
c i o n e s  
R i n d e 5 p o r  
m a n z a n a  
S o r b e t e d e b a n a n a -  
e m a a  
l i b r a ( 2 2 2 5 g ) d  
1
d e 8 p  
c i e n t e c o b R e i r n t u d r e a  
u n a m e z c l a s u a v e y c r e m o s a .  
d e p a s t e l .  
p r o c e s a r c o n l a c u c h i l l a d e m e t a l h a s t a c o n s e g u i r  
S i l o c o n g e l a : c o r t a r e n p e d a z o s a n t e s d e s e r v i r y  
S e r v i r i n m e d i a t a m e n t e o c o n g e l a r p a r a m á s t a r d e .  
c u b r i r p  
E s t a c o b e  
a g r e g a r m á s a z ú e c a m r s i a d e s e a .  
r a s p a n d o e l b o l c u a n d o e s n e c e s a r i o . P r o b a r y  
h a s t a c o n s e g u i r u n a m e z c l a s u a v e y c r e m o s a ,  
A g r e g a r e l y o g u r y e l j u g o d e l i m ó n ; p r o c e s a r  
B a ñ o d  
d e p a s  
E s p a r c  
n e c e s a r i o .  
Q u i t a r  
l u e g o  
D e j a r e  
p r o b a d  
m e t e r  
E c h a r  
e s t é n f i n a m e n t e p i c a d a s , r a s p a n d o e l b o l s i e s  
p r o c e s a r c o n t i n u a m e n t e h a s t a q u e l a s f r u t a s  
e l a z ú c a r e n e l b o l y p u l s a r 8 v e c e s . L u e g o ,  
d e m e t a l , c o l o c a r l a s f r u t a s c o n g e l a d a s y  
U n o s m i n u t o s a n t e s d e s e r v i r , i n s t a l a r l a c u c h i l l a  
h o r n o y c o n g e l a r l a s .  
u n a e s  
l a s f r u t a s e n u n a c a p a s o b r e u n a p l a c a p a r a  
f r u t a s e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m ) . C o l o c a r  
P o r l o m e n o s 5 h o r a s a n t e s d e s e r v i r , c o r t a r l a s  
A g r e g a  
m e z c l a  
s e c o s ;  
s u a v e .  
p o r 1 5  
h u e v o s  
I n s t a l a  
e s c o  
c u c h a 2 r a 1 d a d e j u g o d e l i m ó n f r  
1
t a z a ( 1 3 6 2 0 m l ) d e y o g u r  
t a z a ( 4 3 0 1 g ) d e a z ú c a r g l a s é  
z o n a d a s  
p e r a s m 4 e d i a n a s , p e l a d a s y d e s c o r a -  
u s a n d o  
I n s t a l a  
h o r i z o n  
C o r t a r  
c i o n e s d e 1 R t a i n z d a e ( 2 6 3 p 5 o m r l )  
H e l a d o d e y o g u r d e p e r a  
c o n m  
c í r c u l o  
d i á m e t  
d o s m  
P r e c a l  
c m ) d e  
u n a m e z c l a s u a v e .  
v a i n i l l a ; p r o c e s a r p o r 5 s e g u n d o s , h a s t a o b t e n e r  
° C ) . E n g ° r F a s ( 1 a 8 r 0  
h a s t a o b t e n e r u n a m e z c l a s u a v e . A g r e g a r l a  
e c ( r e t a a c o n t i n u  
B a ñ o d e q u e s  
t a z a ( 8 2 0 1 g ) d e  
A g r e g a r e l a z ú c a r ; p r o c e s a r p o r 5 s e g u n d o s ,  
e m a  
a p r o x i m a d a m e n t e 1 0 s e g u n d o s p a r a m e z c l a r .  
y l a m a n t e q u i l l a e n e l b o l ; p r o c e s a r p o r  
I n s t a l a r l a c u c h i l l a d e m e t a l . P o n e r e l q u e s o  
c u c h a r 2 ⁄ a d i t a d  
1
3 3  
c u c h a r 2 a d i t a d e b i c a r b o n a t o d e s o d i o  
c u c h a r a 1 d i t a d e c a n e l a e n p o l v o  
c u c h a r a 1 d i t a d e p o l v o d e h o r  
1
v e g e t a l  
s e m i d u l c e  
n e a r  
o n z a s ( 2 9 5 5 g )  
c u c h a r 2 a d a d e c a c a o a m a r g o e n p o l v o  
1
c u c h a r 4 ⁄ a d i t a d  
3
t a z a ( 1 2 1 5 g ) d e h a r i n a c o m ú n  
t a z a ( 7 4 5 3 g ) d e n u e c e s p i c a d a s  
v a i n i l l a  
c u c h a r a 1 d i t a d e e x t r a c t o n a t u r a l d e  
t a z a ( 1 2 2 1 0 m l ) d e a c e i t e d e m a í z  
c u c h a r a 1 d i t a d  
t a z a ( 2 1 1 8 1 5 g ) d  
v a i n i l l a  
c u c h a r a 1 d i t a d  
2
g r a n d e s  
g r a n d e s  
2
h u e v o s  
t a z a l l e 4 n a ( 1 5 0  
t a z a ( 1 2 0 3 1 0 g ) d  
p e d a z o s  
t a z a ( 2 2 1 5 g ) d  
t a z a ( 1 0 1 0 g ) d  
s t a n t á n e a  
e n a  
t a z a l l e 2 n a ( 1 0 0 g ) d e a z ú c a r m o r  
t a z a ( 1 2 0 1 1 0 g ) d e a z ú c a r g r a n u l a d a  
l i b r a ( 2 2 2 5 g ) d e z a n a h o r i a s p e l a d a s  
1
m o l d e  
e a r e l  
n o p a r a e s p o l P v a o n r r a l l a d o fi  
m o l d e s  
t a z a ( 6 4 0 3 g ) d e  
M a n t e q u i l l a s u a v e p a r a e n g r a s a r l o s  
p u ½ l g a d a s ( 6 . 5 c m )  
R i n d e  
c i o n e s  
R i n d e 8 – 1 0 p o r  
( d i s p o n i b l e e n m u c h a s c o n f i t e r í a s ) e n e l c e n t r o .  
b u e n a s p a r a u s t e d .  
p r o f e s i o n a l , c o l o q u e u n a z a n a h o r i a d e m a z a p á n  
P a r a q u e e s t e p a s t e l d e l i c i o s o y h ú m e d o l u z c a  
g a l l e t a s s  
L a s n u e  
P a s t e l d e z a n a h o r i a  
c h i s p a s  
G a l l e t a  
d o r a r s e .  
h o r n o p o r a p r o x i m a d a m e n t e 1 1 m i n u t o s , h a s t a  
1 p u l g a d a ( 2 . 5 c m ) a p a r t e u n a d e o t r a , y m e t e r a l  
d e l a m a s a s o b r e p l a c a s p a r a h o r n o e n g r a s a d a s ,  
c h i p a s d e c h o c o l a t e ; r e v o l v e r . E c h a r c u c h a r a d a s  
t a z ó n g r a n d e y a g r e g a r e l r e s t o d e l a a v e n a y l a s  
8 v e c e s p a r a m e z c l a r . C o l o c a r l a m e z c l a e n u n  
b i c a r b o n a t o y l a m i t a d d e l a a v e n a t o s t a d a . P u l s a r  
A g r e g a r l a s p a c a n a s , l a h a r i n a , l a s a l , e l  
e n f r i a r  
c r u j i e n  
h a s t a q  
M e t e r  
R e p a r t  
y l a s n  
s e g u n d  
v a i n i l l a  
A g r e g a  
3 0 s e g  
c a l i e n t  
S i n a p  
p a r a m e z c l a r .  
A g r e g a r l o s h u e v o s y l a v a i n i l l a ; p u l s a r 6 v e c e s  
u n a m e z c l a s u a v e . R a s p a r e l b o l s i e s n e c e s a r i o .  
a p r o x i m a d a m e n t e 2 m i n u t o s h a s t a c o n s e g u i r  
m a n t e q u i l l a y e l a z ú c a r e n e l b o l ; p r o c e s a r p o r  
I n s t a l a r l a c u c h i l l a d e m e t a l . C o l o c a r l a  
f i n a m e  
a p r o x i  
v e c e s  
y l a m i  
I n s t a l a  
° C ) .  
° F ( 1 3 9 7 0 5  
l i g e r a m e n t e . R e s e r v a r . A j u s t a r l a t e m p e r a t u r a a  
a p r o x i m a d a m e n t e 1 0 m i n u t o s , h a s t a d o r a r s e  
u n a p l a c a p a r a h o r n o y m e t e r a l h o r n o p o r  
D i s p o n e r l a a v e n a y l a s p a c a n a s s o b r e  
h o r n o y p r e c a l e n t a r e l h o r n o a 3 5 0  
° C ) .  
° F ( 1 8 0  
s p r a y  
P o n e r l a r e j i l l a d e l h o r n o e n l a p a r t e i n f e r i o r d e l  
u n m o  
3 2  
° C ) . E n g r a s a r  
P r e c a l e n t a r e l h o r n o a 3 5 0 ° F ( 1 8 0  
e c ( r e t a e n l a p á g  
f o n d o s 2 d e t a r  
t a z a ( 7 4 5 3 g ) d e m i t a d e s d e p a c a n a  
n e a r  
c u c h a 2 r a 1 d i t a d e p o l v o d e h o r  
1
R i n d e  
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
1
t a z a ( 1 2 1 5 g ) d e h a r i n a c o m ú n  
v a i n i l l a  
a T r t a d e m  
c u c h a 2 r a 1 d i t a d e e x t r a c t o n a t u r a l d e  
1
g r a n d e s  
4
h u e v o s  
P O S  
e r t i d a  
-
t a z a ( 1 2 1 1 5 g ) d e m a n t e q u i l l a s i n s a l , d e r  
t a z a l 2 l ⁄ e n 1 a ( 3 0 0 g ) d e a z ú c a r r u b i a  
1
o n z a s ( 1 4 1 5 g ) d e c h o c o l a t e a m a r g o  
v e g e t a l  
o w n i e s ”  
S p r a y  
R i n d e 2 4 “ b r  
y p u l s a  
p i c a r g  
e n e l b  
I n s t a l a  
s o n u n f a v o r i t o .  
e
E s t o s “ b r o w n i e s ” f á c i l e s d e h a c e r s i e m p r  
e c i é n m o l i d a  
S a l k o s h e r y p  
c u c h a r a 1 d i t a d  
e m o s o s o w n “ B i e r s ” c r  
c u c h a r 4 a d i t a d  
3
é g a n o s e c o  
c u c h a r 4 a d i t a d  
t a z a ( 6 4 0 3 1 m l ) d  
e m p i e c e a b u r b u j e a r .  
a p r o x i m a d a m e n t e 4 5 m i n u t o s , h a s t a q u e e l j u g o  
t a z a ( 2 3 1 5 m l )  
y c o r t a d a s e n  
t o m a t e s 2 g r a n  
q u e e l v a p o r s e e s c a p e . M e t e r a l h o r n o p o r  
c o r t e s p e q u e ñ o s e n l a c o b e r t u r a p a r a p e r m i t i r  
A c a n a l a r e l b o r d e c o n l o s d e d o s . H a c e r 6 – 8  
t a r t a . C o l o c a r l a c o b e r t u r a e n c i m a .  
m e z c l a d e m a n z a n a s / e s p e c i a s s o b r e e l f o n d o d e  
m a n z a n a s , u s a n d o p r e s i ó n m o d e r a d a . E c h a r l a  
R i n d e  
e v u e l v a l a s a e l s l a l í q a u n i t d e o s  
I n s t a l a r e l d i s c o r e b a n a d o r m e d i o ; r e b a n a r l a s  
s e a c u m  
e p o s a r e s t a s a l s a , p D u e e s d p e u é q  
e l b o l  
S a l s  
p r o c e s a r p o r 5 s e g u n d o s . D e j a r e n  
h a r i n a , l a c a n e l a y l a n u e z m o s c a d a s a l e n e l b o l ;  
I n s t a l a r l a c u c h i l l a d e m e t a l . P o n e r e l a z ú c a r , l a  
M e t e r  
C u b r i r  
p e p p e  
R o c i a r  
c o b e r t u r a .  
u n m o l d e d e 9 p u l g a d a s ( 2 2 c m ) ; r e s e r v a r l a  
p a r a l a c o b e r t u r a . C o l o c a r e l f o n d o d e t a r t a e n  
l a p á g i n a 2 7 ) ; u n a p a r a e l f o n d o d e t a r t a y o t r a  
d o s p o r c i o n e s d e m a s a d e h o j a l d r e ( r e c e t a e n  
P r e c a l e n t a r e l h o r n o a 3 7 5  
p i m i e n  
d e l q u  
c e b o l l a  
d e l a s  
S e p a r a  
p i z z a ,  
° C ) . E s t i ° r F a r ( 1 9 0  
d e s c o r a z o n a d a s  
l i b r a s ( 9 2 1 0 g ) d e m a n z a n a s , p e l a d a s y  
c u c h a 8 r / a d i t a d e n u e z m o s c a d a r a l l a d a  
1
E s p a r c  
c u c h a r 4 a d i t a d e c a n e l a e n p o l v o  
3
c u c h a r a 3 d a s ( 1 5 g ) d e h a r i n a c o m ú n  
t a z a ( 1 2 0 1 0 g ) d e a z ú c a r g r a n u l a d a  
d e p a p  
e l t o m  
3 1  
R e s e r v a r . R e b a n a r l a p i m i e n t a ; r e s e r v a r . R e b a n a r  
I n s t a l a r e l d i s c o r e b a n a d o r ; r e b a n a r l a c e b o l l a .  
A c e i t a  
c m ) .  
d e 2 5  
R e s e r v a r .  
I n s t a l a r e l d i s c o t r i t u r a d o r ; p r o c e s a r l a M o z z a r e l l a .  
p a r a p  
o t r a v e  
d i f í c i l d  
m e n u d  
p a r a f o  
E s t i r a r  
p a r a p i c a r g r u e s o . R e s e r v a r .  
P a r m e s a n o y e l p e p p e r o n i e n e l b o l ; p r o c e s a r  
I n s t a l a r l a c u c h i l l a d e m e t a l . C o l o c a r e l q u e s o  
D u r a n t e e s t e t i e m p o , p r e p a r a r e l r e l l e n o .  
M e t e r e l f o n d o d e p i z z a a l h o r n o p o r 6 m i n u t o s .  
m i s m o y p r e c a l e n t a r e l h o r n o a 4 2 5  
d e p e g  
d e s p u  
c u c h a r  
S i l a m  
° C ) .  
° F ( 2 2 0  
P o n e r l a r e j i l l a d e l h o r n o e n l a p a r t e i n f e r i o r d e l  
é g a n o s e c o  
e c i é n m o l i d a  
c u c h a r 2 a d i t a d e o r  
1
c u c h a r 2 a d i t a d e a l b a h a c a s e c a  
P i m i e n t a n e g r a r  
p i z c a d e 1 a z ú c a r g r a n u l a d a  
p r o c e s  
e l a c e i  
m a s a l  
a p r o x i  
l e v a d u  
y e n c e  
d e m e  
m e z c l a  
d e j a r r  
M e z c l a  
1
e c e t a a p c i z o z n a t i n ( r u a c i ó n )  
t a z a ( 2 3 1 5 m l ) d e s a l s a d e t o m a t e p a r a  
e m i d a d l e a s s c e o x r t t r a d a s p l a n a s  
t o m a t e 1 m e d i a n o , s i n s e m i l l a s y  
d a s p l a n a s  
s i n s e m i l l a s y l a s e x t r  
e m i d a d e s c o r t a -  
d e d u l c e m e d p i a m n i o e , n t 1 o v e r  
c u c h a 2 r a 1 d a s d  
v e g e t a l  
1
c o r t a d a s p l a n a s  
c e b o l l a 1 p e q u e ñ a , l a s e x t r  
h e l a d o  
o n z a s ( 3 1 4 2 0 g ) d e q u e s o M o z z a r  
p e d a z o s  
e m i d a d e s  
c u c h a r a 2 d i t a s  
c u c h a r 4 ⁄ a d i t a d  
3
e l l a ,  
t a z a ( 3 2 2 1 1 0 g ) d  
t a z a ( 1 3 6 2 0 m l )  
c u c h a r a 1 d i t a d  
s e c a a c t i v a  
o n i , c o r t a d o e n 3  
o n z a s ( 5 2 5 g ) d e p e p p e r  
t e m p e r a t u r a a m b i e n t e  
o n z a s ( 1 4 1 5 g ) d e q u e s o P a r m e s a n o , a  
c 4 u c h a r a d i t a p s ) a d q e u e l e t e v 1 a ( 2 d u r a  
1
a n t e r i o e r c ) e t a  
( r  
f o n d a d 1 e p i z z a d e 1 4 p u l g a d a s ( 3 5 c m )  
d e 9 p  
R i n d e  
R i n d e u n a p i z z a d e 1 4 p u l g a d a s ( 3 5 c m )  
p i z z a s g r a n d e s o  
e c e t a E r i s n t d a e r s u  
e p a r a r v a r i a s  
.
u n a p a r a l l e v a r  
e p P a r a r e s t a p i z z a n o t o m a m á s t i e m p o q u e p e d i r  
M a s a d  
P i z z a r á p i d a  
h a r i n a  
p r e p a r a r .  
s u s t i t u i r l a m i t a d d e l a P a n d e  
u n b o r d e . S e g u i r l a r e c e t a d e l a p i z z a q u e d e s e a  
y d o b l a r e l e x c e s o s o b r e s í m i s m o p a r a f o r m a r  
P r e s i o n a r l a m a s a d e s d e e l c e n t r o h a c i a f u e r a  
e n e l c e n t r o d e l a p l a c a y d e s p l e g a r l a m a s a .  
r e j i l l a .  
d o r a r s  
° C ) . M ( 1 e 9 t 0 e r a  
f o r m a r u n ° F t r i á n g u l o . C o l o c a r l a p u n t a d e l t r i á n g u l o  
h a r i n a d e m a í z . D o b l a r l a m a s a e n c u a t r o p a r a  
a n t e s d  
a p r o x i  
3 0  
p 4 3 u l g a d a ( 2 c m r o ) d . a C j a o  
d e s u v o l u m e n e n u n l u g a r t e m p l a d o p o r  
U s a n d  
f i l m / p l á s t i c o a c e i t a d o y d e j a r l e u d a r a l d o b l e  
6 t a z a s ( 1 . 4 L ) . C u b r i r s i n a p r e t a r c o n p a p e l  
C o l o c a r c a d a b a r r a e n u n m o l d e d e b a r r a d e  
A p l a s t a r p a r a d e s i n f l a r y f o r m a r d o s b a r r a s .  
f o r m a r  
s o b r e  
s e g u n d  
p r o c e s  
l a s p a c  
C o l o c a  
h o ½ r a . 1 – 1  
D e j a r l e u d a r a l d o b l e d e s u v o l u m e n , d u r a n t e  
s u f i c i e n t e e s p a c i o p a r a q u e l a m a s a p u e d a l e u d a r .  
E x p u l s a r e l a i r e y c e r r a r l a b o l s a , d e j a n d o  
b o l s a d e h e r m é t i c a l i g e r a m e n t e e n h a r i n a d a .  
D a r f o r m a d e b o l a a l a m a s a y p o n e r l a e n u n a  
p u l g a d  
m a n t e  
m a n t e  
d e l a  
p r o c e s a r p o r 6 0 s e g u n d o s a d i c i o n a l e s .  
p u l g a d  
e n h a r i n  
E s t i r a r  
m á s . C u a n d o l a m a s a l l e g u e a f o r m a r u n a b o l a ,  
q u e l a h a r i n a a b s o r b a e l l í q u i d o a n t e s d e e c h a r  
l í q u i d o p o r l a b o c a d e l l e n a d o , a s e g u r á n d o s e d e  
E n c e n d e r l a m á q u i n a y a g r e g a r l e n t a m e n t e e l  
1 h o r a  
d o b l e  
h e l a d a a l a m e z c l a d e l e v a d u r a .  
E x p u l s  
b o l s a d  
D a r f o r  
p r o c e s a r p o r 2 0 s e g u n d o s . A g r e g a r e l a g u a  
P o n e r l a h a r i n a , l a m a n t e q u i l l a y l a s a l e n e l b o l ;  
p o r 5 – 1 0 m i n u t o s . I n s t a l a r l a c u c h i l l a d e m e t a l .  
e n u n a t a z a d e m e d i r g r a n d e y d e j a r f e r m e n t a r  
R e v o l v e r l a l e v a d u r a y e l a z ú c a r c o n a g u a t i b i a  
b o l a , p  
m á s . D  
d e q u e  
l e v a d u  
l a m á q  
e l b o l ;  
m o l d e s  
A c e i t e v e g e t a l p a r a e n g r a s a r l o s  
t a z a ( 2 3 1 5 m l ) d e a g u a h e l a d a  
c u c h a 2 r a 1 d i t a d e s a l k o s h e r  
s a l , e n p e d a c i t o s c u b i t o s  
c u c h a r a 3 d a s ( 4 5 g ) d e m a n t e q u i l l a s i n  
t a z a s ( 5 4 0 0 g ) d e h a r i n a c o m ú n  
c u c h a r a 2 d i t a s d e a z ú c a r g r a n u l a d a  
t a z a ( 8 3 0 1 m l ) d e a g u a t i b i a  
s e c a a c t i v a  
1
l a m a n  
I n s t a l a  
m e z c l a  
v a i n i l l a  
P o n e r  
l a m e z  
e l a g u a  
D i s o l v e  
c 4 u c h a r a d i t a p s ) a d q e u e l e t e v 1 a ( 2 d u r a  
1
R i n d e 2 b a r r a s d e 1 l i b r a ( 4 5 5 g )  
c u c h a r a 1 d i t a d  
U s a m o s h a r i n a c o m ú n c o n e x c e l e n t e s r e s u l t a d o s .  
t a z a ( 5 2 0 1 g ) d e  
t a z a ( 5 2 0 1 g ) d e  
P a n b l a n c o  
t a z a l l e 2 n a ( 1 3 5  
1
R e l l e n  
s a l , d e r r e t i d a  
c u c h a r a 2 d a s ( 3  
d o r a d o y b u r b u j e a n t e . S e r v i r t i b i o .  
M e t e r a l h o r n o p o r 2 0 – 2 5 m i n u t o s , h a s t a q u e e s t é  
h o r n o a 3 7 5  
c u c h a r 2 ⁄ a d i t a d  
p e d a z o s  
c u c h a r a 4 d a s ( 5  
t a z a s ( 3 3 7 5 g ) d  
1
° C ) .  
° F ( 1 9 0  
Q u i n c e m i n u t o s a n t e s d e h o r n e a r , p r e c a l e n t a r e l  
v a i n i l l a  
s u v o l u m e n .  
c u c h a r a 1 d i t a d  
a p u n t a n d o h a c i a a r r i b a , y d e j a r l e u d a r a l d o b l e d e  
e n e l m o l d e e n m a n t e c a d o , e l l a d o c o r t a g d r o a n d e  
1
2 9  
t a z a ( 6 4 0 1 m l ) d e l e c h e f r í a  
t a z a ( 8 3 0 / 1 m l ) d e c r e m a a g r i a  
t a z a d e 4 1 a g u a t i b i a  
d e s a b o r e s m e j o r t i  
E s t a p a  
c u c h a r a 2 d a s d e a z ú c a r g r a n u l a d a  
P a n d e m a í  
s e c a a c t i v a  
c 4 u c h a r a d i t a p s ) a d q e u e l e t e v 1 a ( 2 d u r a  
1
M a s a  
L E V  
L E V  
m a n e r a d e t e r m i n a r u n a l m u e r z o o u n a c e n a .  
d e s a y u n o - a l m u e r z o . T a m b i é n e s u n a e x c e l e n t e  
E s t e b i z c o c h o e s p e r f e c t o p a r a e l d e s a y u n o o e l  
P A N  
“ C o f f e e c a k e ”  
( k i w i , d  
p á g i n a  
1 t a z a  
c o c i d o  
a c u e r d  
p u l g a d  
u s a r u  
T a r t a  
“ m u f f i n s ” .  
d u r a n t e a p r o x i m a d a m e n t e 2 5 m i n u t o s . R i n d e 8  
° F ( 2 2 0 ° C ) ,  
. H ¾ o r n e a r e n 4 2 5 e s t o s h a s t a l o s  
m o l d e c i t o s p a r a “ m u f f i n s ” e n g r a s a d o s , l l e n a n d o  
P a r a p r e p a r a r “ m u f f i n s ” :  
e c h a r l a m e z c l a e n  
D e j a r e  
m i n u t o  
y l o s f r  
M e t e r  
p r o b a d o r i n t r o d u c i d o e n e l c e n t r o s a l g a l i m p i o .  
p o r a p r o x i m a d a m e n t e 2 5 m i n u t o s , h a s t a q u e u n  
E c h a r l a m e z c l a e n e l m o l d e . M e t e r a l h o r n o  
p a r c i a l  
C u b r i r  
m a í z y r e v o l v e r s u a v e m e n t e .  
s e g u n d o s p a r a m e z c l a r . R a s p a r e l b o l , a g r e g a r e l  
y l o s h u e v o s ; p r o c e s a r p o r a p r o x i m a d a m e n t e 5  
A g r e g a r l a m a n t e q u i l l a d e r r e t i d a , e l s u e r o d e l e c h e  
a p r o x i m a d a m e n t e 1 0 s e g u n d o s p a r a m e z c l a r .  
i n g r e d i e n t e s s e c o s e n e l b o l ; p r o c e s a r p o r  
I n s t a l a r l a c u c h i l l a d e m e t a l . P o n e r l o s  
° C ) .  
° F ( 2 0 0  
h o r n o  
Q u i n c e  
m i n u t o  
f o n d o  
y a c a n  
d e d o .  
a l r e d e d  
m a s a e  
c o n m a n t e q u i l l a . R e s e r v a r .  
2 2 c m ) . E n g r a s a r l o s l a d o s y e l f o n d o d e l m o l d e  
m a n t e q u i l l a e n u n m o l d e d e 9 x 9 p u l g a d a s ( 2 2 x  
P r e c a l e n t a r e l h o r n o a 4 2 5 ° F ( 2 2 0  
° C ) . D e r r e t i r l a  
p 8 1 u l g a d d e a ( 3  
l i g e r a m  
e n l a t a d o  
t a z a ( 5 2 0 1 g ) d e m a í z f r e s c o , c o n g e l a d o o  
E s t i r a r  
g r a n d e s  
2
h u e v o s  
o m á s  
p a r a f o  
p o r c i ó  
l a m a s  
N o p e r  
p u l s a r  
A g r e g a  
c o n s i s  
a p r o x i  
l a m a n  
I n s t a l a  
( “ b u t t e r m i l k ” )  
t a z a ( 3 3 1 2 1 5 g ) d e s u e r o d e l e c h e  
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
c u c h a r 4 a d i t a d e b i c a r b o n a t o d e s o d i o  
c u c h a r 3 a d a d e p o l v o d e h o r n e a r  
c u c h a r a 2 d a s ( 2 5 g ) d e a z ú c a r g r a n u l a d a  
t a z a ( 1 2 1 5 g ) d e h a r i n a c o m ú n  
t a z a ( 1 2 1 5 g ) d e h a r i n a d e m a í z a m a r i l l a  
c u c h a r a 4 d a s ( 5 5 g ) d e m a n t e q u i l l a s i n s a l  
1
1
1
2 8  
e n l a b  
m á q u i n  
p o r u n  
e l a z ú c  
I n s t a l a  
t a z a ( 1 2 2 1 0 m l ) d e a g u a h e l a d a  
c u c h a r a 1 d i t a d e s a l k o s h e r  
p e d a z o s  
e n  
t a z a ( 2 2 1 5 g ) d e m a n t e q u i l l a s i n s a l ,  
t a z a ( 3 2 2 9 2 0 g ) d e h a r i n a c o m ú n  
h a s t j u a s t q o u e e m p e i e q c u e e a  
C a l e n t  
R i n d e 3 f o n d o s d e t a r t a d e 9 p u l g a d a s ( 2 2 c m )  
s a l , a t e m p e r a  
c u c h a r a 2 d a s ( 3  
c u c h a r a 3 d a s ( 2  
v a i n i l l a  
c u c h a r 2 a d i t a d  
t a z a ( 5 4 0 1 1 g ) d e  
y e m a s d 2 e h u e  
t a z a ( 4 2 1 9 1 5 m l )  
m a y o r í a d e l a s t a r t a s y q u i c h e s .  
E s t a m a s a d e h o j a l d r e b á s i c a e s i d e a l p a r a l a  
M a s a d e h o j a l d r e b á s i c a  
M A S A S  
R i n d e  
e n c i m a .  
c a l e n t a r l a .  
9 p u l g a d a  
d e e s t a c  
E s p a r z a a  
o “ s c h n a p p s ” d e m e n t a a l a g u a d e s p u é s d e  
d e e x t r a c t o d e m e n t a , “ c r è m e d e m e n t h e ”  
a g r e g a r 1 c u c h a r a d a V a r i a c i ó n c o n m e n t a :  
C r e m a p a  
p a r a n d o u n a v e z p a r a r a s p a r e l b o l .  
s e g u n d o s , h a s t a q u e e l c h o c o l a t e e s t é d e r r e t i d o ,  
d e l l e n a d o . P r o c e s a r p o r a p r o x i m a d a m e n t e 4 5  
l a m á q u i n a , a g r e g a r e l a g u a c a l i e n t e p o r l a b o c a  
c h o c o l a t e e s t é m u y f i n a m e n t e p i c a d o . S i n a p a g a r  
a p r o x i m a d a m e n t e 6 0 s e g u n d o s , h a s t a q u e e l  
v e c e s p a r a p i c a r g r u e s o . L u e g o , p r o c e s a r d u r a n t e  
c h o c o l a t e y e l a z ú c a r y p u l s a r a p r o x i m a d a m e n t e 6  
I n s t a l a r l a c u c h i l l a d e m e t a l e n e l b o l ; a g r e g a r e l  
f i n a m e  
h a s t a q  
d e s a l s  
c u c h a r  
c e b o l l a  
i n g r e d  
l i m ó n .  
t r i p l i c a r l a c a n S t i a d l a s d a  
t a z a ( 8 3 0 1 m l ) d e a g u a m u y c a l i e n t e  
t a z a ( 5 4 0 1 g ) d e a z ú c a r s u p e r f i n o  
e n t r o c i t o s  
o n z a s ( 1 5 4 0 g ) d e c h o c o l a t e s e m i d u l c e ,  
R i n d e a p r o x i m a d a m e n t e 1 t a z a ( 2 3 5 m l )  
e n e l d o  
( 1 0 g )  
a g r e g a r ¼ t a z a l l e n a  
M a y o n  
r e f r i g e  
h a s t a e  
l a m a y  
l a m á q  
m e d i d  
e s t é v a  
c r e a n d  
e m p u j a  
l a m á q  
d e y e m  
I n s t a l a  
c h o c o l a t e p r i m e r o !  
t a n s o l o u n m i n u t o , y s i n t e n e r q u e d e r r e t i r e l  
¡ E s t a d e l i c i o s a s a l s a d e c h o c o l a t e e s t a r á l i s t a e n  
S a l s a d e c h o c o l a t e  
a n t e s d e u s a r .  
d e l f u e g o y a g r e g a r l a m a n t e q u i l l a . D e j a r e n t i b i a r  
l e n t o p o r 2 m i n u t o s , s i n d e j a r d e b a t i r . R e t i r a r  
h i e r v a . R e d u c i r e l f u e g o y s e g u i r c o c i e n d o a f u e g o  
c a c e r o l a y s e g u i r c o c i e n d o , b a t i e n d o , h a s t a q u e  
h i e l o ; r  
c u e z a n  
e n 1 – 2  
c o n s t a  
2 7  
d e n t r o  
P o n e r  
C o c e r a f u e g o m u y l e n t o , r e v o l v i e n d o  
e n u n s a r t é n p e q u e ñ o ; r e v o l v e r c o n u n b a t i d o r .  
e l a z ú c a r , l a m o s t a z a s e c a , l a s a l y l a p i m i e n t a  
C o l o c a r l a s y e m a s , e l v i n a g r e ( o e l j u g o d e l i m ó n ) ,  
P r e p a r a r u n b a ñ o d e h i e l o p o c o p r o f u n d o .  
v e c e s  
A g r e g a  
d e l i m ó  
f i n a m e  
a p r o x i  
p i m i e n  
I n s t a l a  
t a z a ( 2 3 1 5 m l ) d e a c e i t e v e g e t a l s i n s a b o r  
m o l i d a  
c u c h a 8 r / a d i t a d e p i m i e n t a b l a n c a r e c i é n  
1
c u c h a r 2 ⁄ a d i t a d e s a l k o s h e r  
1
c u c h a r a 1 d i t a d e m o s t a z a s e c a  
c u c h a r a 1 d i t a d e a z ú c a r g r a n u l a d a  
c u c h a r a 2 d a s ( 3 0 m l ) d e a g u a  
b l a n c o o d e j u g o d e l i m ó n f r e s c o  
c u c h a r a 2 d a s ( 3 0 m l ) d e v i n a g r e d e v i n o  
y e m a s d 2 e h u e v o g r a n d e  
m e d i a n a  
1
c u a r t o s  
t o m a t e s 5 m e d i  
c u c h a r 8 ⁄ a d i t a d  
v e r d e f r e s c o  
c u c h a r a 1 d a ( 1 5  
t a z a l l e 3 n a ( 1 5  
s e m i l l a s  
1
( e s t a r e c e t a p u e d e d u p l i c a r s e c o n f a c i l i d a d )  
R i n d e 1 ¼ t a z a ( 2 9 5 m l )  
1
j a l a p e ñ o 2 s , c o  
o h i e r b a s s e c a s .  
p e r f e c t o s . P a r a v a r i a r , a g r e g u e v i n a g r e s a b o r i z a d o  
t 3 a z a s ( 6 2 5 R i m n d l ) e  
2
e l a c e i t e a l a v e l o c i d a d i d e a l , p a r a r e s u l t a d o s  
s i g u i n t e .  
f o n d o d e l e m p u j a d o r g r a n d e p e r m i t e a g r e g a r  
q u e l a m a y o n e s a s e e m u l s i o n e . E l o r i f i c i o e n e l  
A ñ a d i r e l a c e i t e m u y l e n t a m e n t e e s e s e n c i a l p a r a  
f r e s c a , y a  
t a c o s c o  
E s t a s a b  
M a y o n e s a  
S a l s a m e x  
s e r v i r c o n h e l a d o .  
t e m p e r a t u r a a m b i e n t e o c a l e n t a r l i g e r a m e n t e y  
a t r á s d e u n a c u c h a r a ; t i r a r l a s s e m i l l a s . S e r v i r a  
l a m e z c l a a t r a v é s d e l c o l a d o r c o n l a p a r t e d e  
d e m a l l a f i n a , e n c i m a d e u n t a z ó n . P r e s i o n a r  
3 0 s e g u n d o s . C o l o c a r l a m e z c l a e n u n c o l a d o r  
f r a m b u e s a s y l a m i e l e n e l b o l ; p r o c e s a r p o r  
I n s t a l a r l a c u c h i l l a d e m e t a l . C o l o c a r l a s  
r e f r i g e  
2 0 s e g  
e l a z ú c  
b o l ; p u  
I n s t a l a  
t a z a ( 1 2 0 1 0 g ) d  
n a r a n j 2 a 1 , c o n p  
f r e s c o s  
c u c h a r a 1 d a ( 1 5 g ) d e m i e l  
c o n g e l a d a s , d e s c o n g e l a d a s  
o n z a s ( 2 1 9 0 5 g ) d e f r a m b u e s a s  
t a z a s ( 2 2 5 0 g ) d  
t 4 a z a ( 4 1 5 R m i n l ) d e  
3
R i n d e 1 t a z a ( 2 3 5 m l )  
( l a m a y o r í a  
p a r a e n  
s i d e s e a .  
p a s t e l . P u e d e s u s t i t u i r l a s f r a m b u e s a s p o r f r e s a s  
P e r f e c t a p a r a a c o m p a ñ a r h e l a d o , s o r b e t e o  
E s t a r e  
c o c i n a r  
S a l s a d e f r a m b u e s a  
a r á n d a  
P i c a d i l l  
T a * m b i é n p u e d e u s a r p e r e j i l d e h o j a p l a n a .  
2 6  
A g r e g a  
d e l b o  
u s a n d o  
h o r i z o n  
I n s t a l a  
a d e r e z  
y l a p i m  
a z ú c a r  
A g r e g a  
c e b o l l e  
I n s t a l a  
e s t e j u s t o a n t e s d e s e r v i r .  
c o n g e l a r e l p e s t o , p r e p a r a r l o s i n q u e s o y a ñ a d i r  
d u r a n t e h a s t a 5 d í a s o c o n g e l a r . N o t a : s i p i e n s a  
U s a r i n m e d i a t a m e n t e , c o n s e r v a r e n e l r e f r i g e r a d o r  
s e c a r l a  
E s c u r r  
c o n l a  
l a s p u e  
h e r v i r  
u n a m e z c l a s u a v e .  
a p r o x i m a d a m e n t e 2 0 s e g u n d o s , h a s t a o b t e n e r  
s e g u n d o s . R a s p a r e l b o l y s e g u i r p r o c e s a n d o p o r  
a c e i t e p o r l a b o c a d e l l e n a d o . P r o c e s a r p o r 1 0  
m e z c l a r E n c e n d e r l a m á q u i n a y a g r e g a r e l  
e x c e p t o e l a c e i t e , y p u l s a r 8 v e c e s p a r a  
h o r i z o n  
C o r t a r  
c o n g e l a d a s  
p a r a p i c a r . A g r e g a r e l r e s t o d e l o s i n g r e d i e n t e s ,  
t a z a ( 6 2 5 1 g ) d e  
P i m i e n t a n e g r  
p i z c a d e 1 c a n e  
p i z c a d e 1 p i m i  
c u c h a r a 1 d i t a d  
c u c h a r a 1 d i t a d  
t a z a ( 6 4 0 1 m l ) d  
t a z a ( 6 4 0 1 m l ) d  
t r o c i t o s  
p o r a p r o y x e i m l a a j d o a m e n t e 3 0 s e g u n d o s  
I n s t a l a r l a c u c h i l l a d e m e t a l ; p r o c e s a r e l q u e s o  
t a z a ( 8 3 0 1 m l ) d e a c e i t e d e o l i v a  
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
t a z a ( 4 3 5 3 1 g ) d e p i ñ o n e s  
a l b a h a c a  
t a z a s 3 ( 1 2 6 0 g ) l l e n a s d e h o j a s d e  
2
d i e n t e s 4 d e a j o p e q u e ñ o s  
d e 1 p u l g a d a ( 2 . 5 c m )  
a t e m p e r a t u r a a m b i e n t e , e n c u b o s  
i m p o r t a d o  
o n z a s ( 1 4 1 5 g ) d e q u e s o P a r m e s a n o  
c e b o l l e t 3 a s ( “ s  
l i b r a s ( 9 2 1 0 g )  
R i n d e  
a g r a d a b l e a u n b  
h a c e d  
t 3 a z a ( 3 1 5 R m i n l ) d e 1  
1
E l c o l o  
p a p a s c o c i d a s y l a s s o p a s .  
r a l l a d a  
d e p a s t a . T a m b i é n a c o m p a ñ a d e l i c i o s a m e n t e l a s  
p e s t o e s s u f i c i e n t e p a r a a d e r e z a r 1 l i b r a ( 4 5 5 g )  
S a l s a i t a l i a n a c l á s i c a p a r a p a s t a . U n a t a z a d e  
E n s a l a  
P e s t o  
e s c u r r  
o r e f r i g  
y a j u s t  
c o n t e n  
y r e b a  
u s a n d o  
I n s t a l a  
S a c a r  
S A L S A S  
s a z ó n a l g u s t o a n t e s d e s e r v i r .  
f r í o o a t e m p e r a t u r a a m b i e n t e . P r o b a r y a j u s t a r l a  
C o r t a r  
2 5  
f i r m e s ,  
t o m a t e s 4 m e d i  
P i m i e n t a n e g r  
c u c h a r 2 a d i t a d  
c u c h a 2 r / a d i t a d  
m e t a l .  
s e g u n d o s p a r a m e z c l a r . R e t i r a r l a c u c h i l l a d e  
e x c e p t o l a z a n a h o r i a y l a c o l ; p r o c e s a r p o r 5  
p i c a d a . A g r e g a r l o s i n g r e d i e n t e s r e s t a n t e s ,  
c e b o l l a y p r o c e s a r h a s t a q u e e s t é f i n a m e n t e  
h a s t a q u e e s t é f i n a m e n t e p i c a d o . A g r e g a r l a  
1
1
c u c h a r 2 a d i t a d  
1
I n s t a l a r l a c u c h i l l a d e m e t a l y p r o c e s a r e l p e r e j i l  
( 6 5 m 2 l ) c 4 u c h a  
1
t i n t o  
c u c h a 2 r a 1 d a ( 2 0  
c h a l o t e 1 m e d i a  
t a z a ( 1 4 5 1 g ) d e  
c o l v e r 2 d e m e d i a n a  
1
1
g r a n d e  
2 ⁄  
z a n a h o r i a  
1
m o l i d a  
c u c h a r 4 a d i t a d e p i m i e n t a n e g r a r e c i é n  
1
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
1
R i n d e  
c u c h a r 2 a d a d e v i n a g r e d e v i n o t i n t o  
t a z a ( 8 3 0 1 1 m l ) d e m a y o n e s a  
p r e p a r a d o s c o n  
T o d o s  
p e d a z o s 1 d e 1 o n z a ( 3 0 g ) d e c e b o l l a  
t a z a ( 1 4 5 1 g ) d e h o j a s d e p e r e j i l  
c a m a d e  
E n s a l  
R i n d e 5 t a z a s ( 1 . 2 L )  
n o t i e n e q u e r e b a n a r l a c o l a m a n o .  
L a e n s a l a d a d e c o l e s t á l i s t a e n m i n u t o s c u a n d o  
E N S  
E n s a l a d a d e c o l c r e m o s a  
S a z o n  
q u e e s  
p i m i e n  
A g r e g a  
s a r t é n  
D e r r e t i  
a b s o r b e n t e e n t r e l a s r e c e t a s e s s u f i c i e n t e .  
E n m u c h o s c a s o s , l i m p i a r e l b o l c o n p a p e l  
m e n o s i n g r e d i e n t e s l í q u i d o s / f r e s c o s p r i m e r o .  
c o n e l a p a r a t o , p r e p a r e l o s p l a t o s q u e r e q u i e r a n  
c u a n d o p r e C p O a r N a S u E n J a O c : o m i d a e n t e r a  
R a l l a r ,  
q u e p a  
C o r t a r  
d i s p o n i e n d o l o s t o m a t e s s o b r e l a l e c h u g a .  
C o l o c a r e l c o n t e n i d o d e l b o l e n u n p l a t ó n ,  
( o 1 ⁄ 4 c u c h a r a  
c u c h a r a 1 d ⁄ 2 i t a d  
u s a n d o p r e s i ó n m o d e r a d a .  
b o c a d e l l e n a d o . R e b a n a r c o n e l d i s c o r e b a n a d o r ,  
P i m i e n t a r e c i é  
C o r t a r l a l e c h u g a e n p e d a z o s q u e q u e p a n e n l a  
k o s h e r  
t a z a ( 5 4 5 1 g ) d e  
c a l a b a c 2 i n e s ( “  
z a n a h o r 3 i a s m  
p r e s i ó n l e v e .  
m e d i o . C o r t a r l o s t o m a t e s e n r o d a j a s , u s a n d o  
l a c u c h i l l a d e m e t a l e i n s t a l a r e l d i s c o r e b a n a d o r  
b o c a d e l l e n a d o . D e j a r l a m e z c l a e n e l b o l . R e t i r a r  
l a m o s t a z a , e l a z ú c a r , l a s a l y l a p i m i e n t a e n l a  
E n c e n d e r l a m á q u i n a y v e r t e r e l v i n a g r e , e l a c e i t e ,  
R i n d e  
c h a l o t e .  
c o n s e r v a n s  
L o s v e g  
I n s t a l a r l a c u c h i l l a d e m e t a l ; p i c a r e l p e r e j i l y e l  
l e c h u g a 1 r o m a n a m e d i a n a , l a v a d a  
c o r t a d a s p l a n a s  
r a l l a d o s  
Z a n a  
s i n s e m i l l a s y l a s e x t r e m i d a d e s  
2 4  
D e j e r e p o s a r p o r 1 0 m i n u t o s a n t e s d e s e r v i r .  
e s c u r r i d a s  
p a p a s e s t é n s u a v e s y q u e e l q u e s o e s t é d o r a d o .  
a g u a  
M e t e r a l h o r n o p o r 2 5 m i n u t o s , o h a s t a q u e l a s  
p a p a s g 3 r a n d e  
R e p a r t i r e n e l m o l d e y e s p a r c i r e l q u e s o e n c i m a .  
p i z c a d e 1 n u e z  
P i m i e n t a n e g r  
m e d i o - a l t o h a s t a q u e l a m e z c l a e m p i e c e a h e r v i r ,  
r e v o l v i e n d o c o n t i n u a m e n t e .  
c u c h a r a ½ d i t a d  
p a p a s t r i t u r a d a s a l a c a c e r o l a y c o c e r a f u e g o  
p e d a z o s  
u n a a l a v e z , u s a n d o p r e s i ó n f i r m e . A g r e g a r l a s  
c u c h a r a 2 d a s ( 3  
t a z a ( 6 0 ¼ m l ) d  
I n s t a l a r e l d i s c o t r i t u r a d o r y r a l l a r l a s p a p a s ,  
m e d i a n a .  
a j o , l a l e c h e , l a s a l y l a p i m i e n t a e n u n a c a c e r o l a  
R i n d e  
f i n a m e n t e p i c a d o s . C o l o c a r l a m e z c l a d e c e b o l l a /  
e l p u r é .  
l a b o c a d e l l e n a d o y p r o c e s a r h a s t a q u e e s t é n  
E n c e n d e r l a m á q u i n a , e c h a r e l a j o y l a c e b o l l a e n  
q u e s o h a s t a q u e e s t é f i n a m e n t e r a l l a d o . R e s e r v a r .  
m a n t e q u i l l a . I n s t a l a r l a c u c h i l l a d e m e t a l y p i c a r e l  
p a p a s . T e  
E l d i s c o  
P u r é d e p a  
u n a f u e n t e d e 2 c u a r t o s d e g a l ó n ( 1 . 9 L ) c o n  
° C ) . E n g r a s a r  
P r e c a l e n t a r e l h o r n o a 4 0 0 ° F ( 2 0 0  
c o n l a  
h o r n o  
e n e l r  
m a n t e  
s o b r e  
R e b o z  
d i á m e t  
F o r m a  
e x t r e m i d a d e s c o r t a d a s r e c t a s  
p a p a s g 3 r a n d e s , p e l a d a s y c o n l a s  
P i m i e n t a b l a n c a r e c i é n m o l i d a  
c u c h a r a 1 d i t a d e s a l k o s h e r  
m i t a d c r e m a )  
l í q u i d a “ h a l f - a n d - h a l f ” ( m i t a d l e c h e /  
t a z a s ( 5 2 9 ½ 0 m l ) d e l e c h e o d e c r e m a  
c e b o l l a 1 m e d i a n a , e n c u a r t o s  
d i e n t e s 2 d e a j o  
p u l s a r  
j u g o d  
l a c a r n  
f i n a m e  
a p r o x i  
I n s t a l a  
c u b o s  
o n z a s ( 8 3 5 g ) d e q u e s o G r u y è r e , e n  
R i n d e 8 p o r c i o n e s  
c o n p a p a s a l h o r n o o c o c i d a s .  
b i e n d  
a p r o x i  
m e z c l a  
f u e g o  
E s t e e l e g a n t e p l a t o p u e d e p r e p a r a r s e f á c i l m e n t e  
G r a t é n d e p a p a s  
e s t é f i n  
a p r o x i  
p i c a d o  
1 0 s e g  
d e l l e n  
E n c e n  
a c c e s o r i o b a t i d o r o p c i o n a l ( D L C - 8 5 5 ) .  
P a r a p r e p a r a r p u r é d e p a p a s l i g e r a , u t i l i c e e l  
u n a t e x t u r a p e g a j o s a .  
p r o c e s a r d e m a s i a d o l a m e z c l a , o e l p u r é t e n d r á  
e l l í q u i d o e s t é a b s o r b i d o . T e n g a c u i d a d o d e n o  
l a c u c h i l l a d e m e t a l . P u l s a r 2 – 3 v e c e s , h a s t a q u e  
D e j a r e n e l b o l . R e t i r a r e l d i s c o t r i t u r a d o r e i n s t a l a r  
p a p a s e n l a b o c a d e l l e n a d o g r a n d e y p r o c e s a r .  
e n e l b o l e i n s t a l a r ° e C l ) d . i s C c o o r ° t t a F r r i t ( 1 u 9 r a 0 d o r . C o l o c a r l a s  
C o l o c a r t o d o s l o s i n g r e d i e n t e s e x c e p t o l a s p a p a s  
e n u n  
R e s e r v  
c u c h i l l  
p o r a p  
l a s r e b  
P r e c a l  
S a l s a  
2 3  
u s a n d o  
v e r t i c a  
I n s t a l a  
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
f r e s c o  
c u c h a r a 1 d a ( 1 5 m l ) d e j u g o d e l i m ó n  
1
g r a n d e  
1
h u e v o  
a f i l a d o  
p e r f o r a  
l o s u f i c  
y c o n g  
e s p e s o  
p a r a f o  
a l a m i  
C o r t a r  
t a z a ( 6 4 0 1 m l ) d e m a y o n e s a  
q u i t a r l o s p e d a c i t o s d e c a r t í l a g o  
r e v i s a d a c u i d a d o s a m e n t e p a r a  
l i b r a ( 4 5 1 5 g ) d e c a r n e d e c a n g r e j o ,  
c u c h a r a 1 d a d e h o j a s d e p e r e j i l  
c u c h a r a 1 d a ( 1 5 g ) d e m a n t e q u i l l a s i n s a l  
c e b o l l a 1 p e q u e ñ a , e n c u a r t o s  
d i e n t e d 1 e a j o  
t a z a ( 6 4 0 1 m l ) d  
p e l a d o  
t r o z o d e 1 1 p u l  
d i e n t e d 1 e a j o  
t o s t a d a s  
r e b a n a d 4 a s d e p a n b l a n c o , l i g e r a m e n t e  
R i n d e 5 4 c r o q u e t a s d e c a n g r e j o d e ½ o n z a ( 1 5 g )  
c u c h a r a 1 d a d e  
m o l i d a  
c u c h a r 4 a d i t a d  
c a n g r e j o p o r l a n g o s t a c o c i d a .  
s i e n t e d e h u m o r f e s t i v o , s u s t i t u y a l a m i t a d d e l  
1
p e r f e c t a s p a r a a c o m p a ñ a r u n a p e r i t i v o . S i s e  
E s t a s d e l i c a d a s c r o q u e t a s d e c a n g r e j o s o n  
c u c h a r a 1 d a ( 1 5  
c u c h a r a 3 d a s ( 4  
c u c h a r a 3 d a s ( 4  
t a z a ( 1 2 ½ 0 m l )  
h o r i z o n t a l m e n  
c a l a b a c 1 í n a m  
l l e n a d o  
C r o q u e t a s d e c a n g r e j o  
i n t e g r a l o a r r o z b l a n c o .  
1 m i n u t o , h a s t a s e e s p e s e . S e r v i r c o n a r r o z  
c a b e r h o r i z o n  
s o y a y c o c e r , r e v o l v i e n d o , p o r a p r o x i m a d a m e n t e  
c a l a b a c 3 i n e s ( “  
c r u j i e n t e s - t i e r n o s . A g r e g a r l a m e z c l a d e s a l s a d e  
p o r a p r o x i m a d a m e n t e 2 m i n u t o s , h a s t a q u e e s t é n  
l l e n a d o  
A g r e g a r l o s v e g e t a l e s y s a l t e a r a f u e g o m e d i o - a l t o  
c a b e r h o r i z o n  
c e b o l l e t 8 a s ( “ s  
c o r t a d o s v e r t  
p i m i e n t 2 o s d u l  
d e s h u e s a d a y  
l i b r a ( 1 . 4 3 k g ) d  
c o m p l e t a m e n t e s u c o l o r r o s a d o .  
e n é r g i c a m e n t e , p o r 3 – 5 m i n u t o s , h a s t a q u e p i e r d a  
s a r t é n . A g r e g a r e l p o l l o y c o c e r , r e v o l v i e n d o  
b o l . C a l e n t a r e l a c e i t e a f u e g o m e d i o , e n u n  
u s a n d o p r e s i ó n f i r m e . D e j a r l o e n e l  
d e l l e n a d o , a p r e t u j a n d o l o s p e d a z o s . R e b a n a r ,  
m e d i o . C o l o c a r e l p o l l o v e r t i c a l m e n t e e n l a b o c a  
d e j a r l o s e n e l b o l . I n s t a l a r e l d i s c o r e b a n a d o r  
P i c a r e l a j o y e l j e n g i b r e ;  
R i n d e  
e f e c t i v a d  
a l i m e n t o s  
C o r t a r l o  
R e s e r v a r .  
1 5 s e g u n d o s , h a s t a o b t e n e r u n a m e z v c l a e s g u a e v e t . a l e s  
p i m i e n t a y l a m a i c e n a e n e l b o l ; p r o c e s a r d u r a n t e S a l t e a d  
j e r e z , l a s a l s a d e s o y a , e l a c e i t e d e s é s a m o , l a  
I n s t a l a r l a c u c h i l l a d e m e t a l . C o l o c a r e l a g u a , e l  
u s a n d o p r e s i ó n l e v e . R e s e r v a r .  
I n s t a l a r e l d i s c o t r i t u r a d o r . R a l l a r l o s c a l a b a c i n e s ,  
r a l l a d o  
S e r v i r  
u s a n d o p r e s i ó n l e v e .  
h o r i z o n t a l m e n t e e n l a b o c a d e l l e n a d o y r e b a n a r ,  
e s t é n c  
A g r e g a  
2 2  
p o r 4 5 m i n u t o s , r e v o l v i e n d o o c a s i o n a l m e n t e .  
R e d u c i r e l f u e g o y s e g u i r h i r v i e n d o a f u e g o l e n t o  
a f u e g o m e d i o - a l t o h a s t a q u e e m p i e c e a h e r v i r .  
p a r a p i c a r g r u e s o . A g r e g a r a l a o l l a , t a p a r y c o c e r  
C o l o c a r l o s t o m a t e s e n e l b o l y p u l s a r d o s v e c e s  
c u a n d o .  
r o j o ; c o c e r p o r 5 m i n u t o s , r e v o l v i e n d o d e v e z e n  
p o l v o , l a p á p r i k a , l a s a l , l a s h o j u e l a s d e p i m i e n t o  
R e d u c i r e l f u e g o . A g r e g a r e l c o m i n o , e l c h i l e e n  
p i e r d a c o m p l e t a m e n t e s u c o l o r r o s a d o .  
p o r a p r o x i m a d a m e n t e 5 m i n u t o s , h a s t a q u e  
A g r e g a r l a c a r n e y c o c e r , r e v o l v i e n d o a m e n u d o ,  
m i n u t o s .  
b a n d e  
c u c h a r  
P a r a p  
o l l a . A g r e g a r e l a j o y l a c e b o l l a ; c o c e r p o r 2  
C a l e n t a r e l a c e i t e a f u e g o m e d i o , e n l a m i s m a  
j u g o d  
r e s , t e  
u n a m  
* S i d e s  
R e s e r v a r .  
d e b e r í a t o m a r a p r o x i m a d a m e n t e 1 m i n u t o ) .  
q u e e l c o m i n o e m p i e c e a e c h a r h u m o ( e s t o  
m e d i o , m o v i e n d o l a o l l a c o n s t a n t e m e n t e h a s t a  
C o l o c a r e l c o m i n o e n u n a o l l a y d o r a r l o a f u e g o  
h a s t a q  
e n e l m  
c u i d a d  
o b t e n e  
A g r e g a  
c o n t i n u  
y p u l s a  
t o d o s  
p u l s a r 1 0 – 1 2 v e c e s p a r a p i c a r g r u e s o .  
f i n a m e n t e . R e s e r v a r . C o l o c a r l a c a r n e e n e l b o l y  
y p r o c e s a r d u r a n t e 1 5 s e g u n d o s p a r a p i c a r  
p r o c e s a d o r a , e q u i p a d o c o n l a c u c h i l l a p i c a d o r a ,  
P o n e r e l a j o y l a c e b o l l a e n e l b o l d e l a  
° C ) . C o l o ° F c a ( 1 r 9 0  
P r e c a l  
t a z a s ( 4 2 0 0 g ) d e f r i j o l e s p i n t o s c o c i d o s  
g r a n d e  
1
t a z a ( 2 3 1 5 m l ) d e a g u a  
c u c h a r 8 a d i t a d  
1
c o c i d o s m a c h a c a d o s  
l a t a d e 8 1 o n z a s ( 2 2 5 g ) d e t o m a t e s  
r o j o  
c u c h a r a 1 d i t a d  
c u c h a r a 3 d a s d  
d e s h u e s a d a ,  
l i b r a ( 6 8 1 0 ½ g ) d  
p e d a z o s  
r e b a n a d 1 a ½ d e p  
t a z a ( 3 3 0 1 g ) d e  
c e b o l l a 1 p e q u e  
c u c h a r 8 a d i t a d e h o j u e l a s d e p i m i e n t o  
1
c u c h a r a 1 d i t a d e s a l k o s h e r  
c u c h a r a 2 d a s d e p á p r i k a  
c u c h a r a 2 d a s d e c h i l e e n p o l v o  
c u c h a r a 2 d a s d e a c e i t e v e g e t a l  
c u c h a r a 1 d ½ i t a d e s e m i l l a s d e c o m i n o  
( p o r e j e m p l o , p a l e t a ) , e n c u b o s  
l i b r a ( 4 5 1 5 g ) d e c a r n e d e r e s p a r a g u i s a r  
c e b o l l a 1 m e d i a n a , e n c u a r t o s  
d i e n t e s 3 d e a j o  
R i n d e  
d e s a l s a W o r c e s t e r s  
g o t a s d e s a  
P a r a u n  
R i n d e 4 ½ t a z a s ( 1 L )  
P a n d e c a r  
e l c o n g e l a d o r .  
a s í . P o d r á c o n s e r v a r s e d u r a n t e h a s t a 6 m e s e s e n  
u s a r l o s o b r e p e r r i t o s c a l i e n t e s , e n t a c o s o c o m e r l o  
E s t e p l a t o v e r s á t i l l e s e n c a n t a a l o s n i ñ o s . P u e d e  
P E S  
C A R  
C h i l e  
2 1  
m i n u t o s ) . S a z o n a r a l g u s t o .  
* O p c i o  
c u a n d o ( e s t o d e b e r í a t o m a r a p r o x i m a d a m e n t e 2 0  
q u e l a c a r n e e s t é t i e r n a , r e v o l v i e n d o d e v e z e n  
a l a o l l a . T a p a r y h e r v i r a f u e g o l e n t o h a s t a  
e l b o l y p u l s a r 4 – 6 v e c e s p a r a p i c a r . A g r e g a r  
c a r n e d e l o s h u e s o s , c o l o c a r l o s p e d a z o s e n  
u n a m e z c l a s u a v e . R e g r e s a r a l a o l l a . Q u i t a r l a  
a p r o x i m a d a m e n t e 1 5 s e g u n d o s , h a s t a c o n s e g u i r  
d e a r v e j a s p a r t i d a s e n e l b o l y p r o c e s a r p o r  
I n s t a l a r l a c u c h i l l a p i c a d o r a . C o l o c a r l a m e z c l a  
u s a n d o p r e s i ó n m o d e r a d a a f i r m e . R e s e r v a r .  
v e r t i c a l m e n t e e n l a b o c a d e l l e n a d o y r e b a n a r l o s ,  
d i s c o r e b a n a d o r m e d i o . C o l o c a r l o s v e g e t a l e s  
c o r t a r c a d a m i t a d l o n g i t u d i n a l m e n t e . I n s t a l a r e l  
l a s p a p a s t r a n s v e r s a l m e n t e a l a m i t a d , y l u e g o  
c a d a p e d a z o l o n g i t u d i n a l m e n t e a l a m i t a d . C o r t a r  
q u e q u e p a e n l a b o c a d e l l e n a d o , y l u e g o c o r t a r  
l o n g i t u d i n a l m e n t e a l a m i t a d . C o r t a r e l a p i o p a r a  
b o c a d e l l e n a d o , y l u e g o c o r t a r c a d a p e d a z o s  
C o r t a r l a s z a n a h o r i a s p a r a q u e q u e p a n e n l a  
s a l c h i c  
p o r a p  
f u e g o  
A g r e g a  
d i s c o r  
l a c a c e  
e l l í q u i  
u s a n d o  
C o l o c a  
C o l a r l  
a f i l a d o  
p e r f o r a  
l o s u f i c  
3 0 m i n  
C o n g e  
a p r o x i  
l a s a l c  
j u n t o c  
p u l s a r  
a l a c a  
h a s t a q  
c e b o l l a  
I n s t a l a  
p r e p a r a l o s v e g e t a l e s .  
q u e s e e n f r í e m i e n t r a s  
a g u a s i e s n e c e s a r i o . R e t i r a r l a c a r n e y p e r m i t i r  
r e v o l v i e n d o d e v e z e n c u a n d o y a ñ a d i e n d o m á s  
3 0 – 4 0 m i n u t o s , h a s t a q u e l a c a r n e e s t é s u a v e ,  
c u a n d o . Q u i t a r l a t a p a y h e r v i r a f u e g o l e n t o p o r  
a f u e g o l e n t o p o r 1 h o r a , r e v o l v i e n d o d e v e z e n  
h e r v i r . R e d u c i r e l f u e g o , t a p a r y s e g u i r c o c i e n d o  
f u e g o m e d i o - a l t o h a s t a q u e l a m e z c l a e m p i e c e a  
c o l o c a  
L a v a r  
o t r a s a l c h i c h a  
l a o l l a , j u n t o c o n l o s j a r r e t e s y e l a g u a . C o c e r a  
l i b r a ( 2 2 ½ 5 g ) d  
p i z c a d e 1 t o m i  
m o l i d a  
p u l s a r 6 – 8 v e c e s p a r a p i c a r g r u e s o . A g r e g a r a  
q u e e s t é f i n a m e n t e p i c a d o . A g r e g a r l a c e b o l l a y  
a j o p o r a p r o x i m a d a m e n t e 1 0 s e g u n d o s , h a s t a  
o l l a . I n s t a l a r l a c u c h i l l a d e m e t a l . P r o c e s a r e l c u c h a r 8 a d i t a d  
1
L a v a r l a s a r v e j a s p a r t i d a s y c o l o c a r l a s e n u n a  
c u c h a r a ½ d i t a d  
c u c h a r a ½ d i t a d  
c u c h a r a 2 d i t a s  
t a z a s ( 5 2 9 ½ 0 m l )  
t a z a s ( 5 2 9 ½ 0 m l )  
t o m a t e s 2 m e d i  
t r o z o s  
z a n a h o r ½ i a m e  
r a m a d e ½ a p i o  
c e b o l l a ½ p e q u e  
d i e n t e d 1 e a j o  
o n z a s ( 2 8 2 5 g )  
P i m i e n t a n e g r a r e c i é n m o l i d a  
k o s h e r S a l  
p a p a m 1 e d i a n a , p e l a d a  
r a m a d e 1 a p i o g r a n d e  
z a n a h o r 2 i a s m e d i a n a s , p e l a d a s  
t a z a s 4 ( 1 5 . 2 5 L ) d e a g u a  
a h u m a d o  
l i b r a ( 4 5 1 5 g ) d e j a r r e t e s d e c e r d o  
1
d e c e b 4 o l l a g r a n d e , e n c u a r t o s  
3
d i e n t e d 1 e a j o  
l i b r a ( 3 4 4 0 g ) d e a r v e j a s p a r t i d a s  
3
R i n d e  
R i n d e 6 t a z a s ( 1 . 4 L )  
e n s a l a d a p a r a  
P e r f e c t a p a r a u n a l m u e r z o o u n a c e n a d e f a m i l i a .  
S i r v a e s  
S o p a d e a r v e j a s p a r t i d a s S o p a d e l  
2 0  
e n u n p l a t o  
N u e v a  
L o u i s D i a t  
p a p a s / “  
D e c o r a r c o n c e b o l l i n o s p i c a d o s .  
P r o b a r o t r a v e z y a j u s t a r l a s a z ó n s i e s n e c e S s a o r i o p . a d e  
s a l y p i m i e n t a . R e f r i g e r a r h a s t a q u e e s t é h e l a d a .  
R e t i r a r d e l f u e g o y a g r e g a r l a c r e m a . S a z o n a r c o n  
e m p i e c e a h e r v i r , r e v o l v i e n d o c o n s t a n t e m e n t e .  
l a l e c h e y c a l e n t a r a f u e g o m e d i o h a s t a q u e  
l í q u i d o d e c o c c i ó n r e s e r v a d o , b a t i e n d o . A g r e g a r  
u n a v e z p a r a r a s p a r e l b o l . A g r e g a r e l p u r é a l  
m e t a l y p r o c e s a r h a s t a o b t e n e r u n p u r é , p a r a n d o  
d e l a p r o c e s a d o r a e q u i p a d o c o n l a c u c h i l l a d e  
c a c e r o l a g r a n d e . C o l o c a r l o s v e g e t a l e s e n e l b o l  
C o l a r e l l í q u i d o d e c o c c i ó n y r e s e r v a r l o , e n u n a  
r e v o l v e  
u s a n d o  
v e r t i c a  
I n s t a l a  
c u e n c o  
½ t a z a  
m e z c l a  
a p r o x i  
e l r e s t o  
p a r a p  
g r a n d e  
C o l o c a  
m e d i o  
a p i o y  
c o n t i n u a c i ó n p a r a p r e p a r a r “ V i c h y s s o i s e ” .  
c o m o s o p a o c o n t i n u a r s e g ú n s e i n d i c a a  
t i e r n o s . P r o b a r y a j u s t a r l a s a z ó n . S e r v i r c a l i e n t e  
2 5 m i n u t o s , h a s t a q u e l o s v e g e t a l e s e s t é n m u y  
t a p a r y h e r v i r a f u e g o l e n t o p o r a p r o x i m a d a m e n t e  
l a m e z c l a e m p i e c e a h e r v i r . R e d u c i r e l f u e g o ,  
c a c e r o l a . C o c e r a f u e g o m e d i o - a l t o h a s t a q u e  
A g r e g a r l a s p a p a s , e l c a l d o y e l a g u a a l a  
r e b a n a r l a s , u s a n d o e l d i s c o r e b a n a d o r m e d i o .  
C o r t a r l a s p a p a s t r a n s v e r s a l m e n t e a l a m i t a d y  
p e r o s i n p e r m i t i r q u e s e d o r e n .  
f i n a m e  
j a l a p e ñ  
I n s t a l a  
r e v o l v i e n d o a m e n u d o , h a s t a q u e e s t é n s u a v e s  
m o l i d a  
s a l t e a r p o r a p r o x i m a d a m e n t e 1 0 m i n u t o s ,  
g r a n d e . A g r e g a r l a m e z c l a d e p u e r r o / c e b o l l a ;  
m a n t e q u i l l a a f u e g o m e d i o , e n u n a c a c e r o l a  
y r e b a n a r e l p u e r r o y l a c e b o l l a . D e r r e t i r l a  
b o c a d e l l e n a d o . I n s t a l a r e l d i s c o r e b a n a d o r  
C o r t a r e l p u e r r o e n p e d a z o s q u e q u e p a n e n l a  
c u c h a r 4 a d i t a d  
1
c u c h a r a 1 d i t a d  
c u c h a r a 2 d a s d  
s e m i l l a s  
l o n g i t u d i n a l m  
p e p i n o 1 m e d i a  
v e g e t a l e s  
d e c o r a r  
C e b o l l i n o s ( “ c h i v e s ” ) p i c a d o s p a r a  
( “ h e a v y c r e a m ” )  
t a z a ( 6 4 0 1 m l ) d e c r e m a l í q u i d a p a r a b a t i r  
t a z a ( 2 3 1 5 m l ) d e l e c h e  
t a z a s ( 4 2 7 5 m l )  
t o m a t e s 2 , s i n s  
p i m i e n t ½ o d u l c  
r a m a d e 1 a p i o ,  
c e b o l l e t 4 a s ( “ s  
c o r t a d o a l a m  
j a l a p e ñ o ½ p e q u  
d i e n t e d 1 e a j o  
g u s t o  
S a l k o s h e r y p i m i e n t a r e c i é n m o l i d a , a  
t a z a ( 2 3 1 5 m l ) d e a g u a  
t a z a ( 3 5 1 5 ½ m l ) d e c a l d o d e p o l l o  
p a p a s m 2 e d i a n a s , p e l a d a s  
c u c h a r a 1 d a ( 1 5 g ) d e m a n t e q u i l l a s i n s a l  
c e b o l l a 1 p e q u e ñ a , p a r t i d a a l a m i t a d  
s o l a m e n t e ) , l i m p i o s  
R i n d e  
s e r á a ú n m e j o r s i  
1 0 m i n u  
p u e r r o s 2 m e d i a n o s ( p a r t e b l a n c a  
E s t a r e  
o 6 t a z a s ( 1 . 4 L ) d e “ V i c h y s s o i s e ”  
R i n d e 4 t a z a s ( 9 4 5 m l ) d e s o p a d e p u e r r o y p a p a s G a z p a  
1 9  
1 0 s e g  
y e l q u  
e s t é n f  
e n e l b  
I n s t a l a  
° F ( 1 5 0 ° C ) , d u h r a o n r n t e o , 6 e – n 8 3 m 0 i n 0 u t o s .  
c o c i d o s p u e d e n c o n g e l a r s e y r e c a l e n t a r s e a l  
u n a s e m a n a , e n v u e l t a e n p l á s t i c o . L o s a p e r i t i v o s  
L a m a s a c r u d a p u e d e r e f r i g e r a r s e d u r a n t e h a s t a  
c u c h a r a 3 d a s d  
g r a s a , e n p e d  
o n z a s ( 2 8 2 5 g )  
t a z a ( 3 3 5 1 g ) d e  
e n f r i a r s o b r e u n a r e j i l l a .  
l i g e r a m e n t e d o r a d a s . R e t i r a r d e l h o r n o y d e j a r  
a p r o x i m a d a m e n t e 1 0 m i n u t o s , h a s t a q u e e s t é n  
t 3 a z a ( 3 1 5 R m i n l ) d e  
1
c m ( 4 ) a p a r t e u n a d e o t r a . M e t e r a l h o r n o p o r  
p a r a h o r n o l i g e r a m e n t e e n g r a s a d a , 1 ½ p u l g a d a  
p u l g a d a s ( 3 m m ) y c o l o c a r e s t a s s o b r e u n a p l a c a  
s p r a y v e g e t a l . C o r t a r l a m a s a e n r o d a j a s d e  
p o r r e q u e s ó  
P u e d e  
8 ⁄  
1
d e q u  
u n m o l d e d e 8 x 8 p u l g a d a s ( 2 0 c m x 2 0 c m ) c o n  
P r e c a l e n t a r e l h o r n o a 4 0 0  
° C ) . E n g ° r F a s ( 2 a 0 r 0  
C r e m a p  
h o r a s , h a s t a q u e e s t é n f i r m e s .  
c a d a p o r c i ó n . R e f r i g e r a r p o r a p r o x i m a d a m e n t e 2  
u n c i l i n d r o d e 1 ½ p u l g a d a ( 4  
D i v i d i r l a m a s a e n 3 p o r c i o n e s i g u a l e s y f o r m a r  
c m ) d e d i á m e t r o c o n  
P r o b a r  
A g r e g a  
e s n e c  
a p r o x i  
r e s t a n  
b o l . A g  
h a s t a q  
P r o c e s  
j a l a p e ñ  
I n s t a l a  
e s t é f i r m e .  
m e z c l a r . R e f r i g e r a r l a m a s a p o r 1 h o r a , h a s t a q u e  
A g r e g a r l a h a r i n a y p r o c e s a r b r e v e m e n t e p a r a  
s i e s n e c e s a r i o , h a s t a o b t e n e r u n a m e z c l a s u a v e .  
a p r o x i m a d a m e n t e 6 0 s e g u n d o s , r a s p a n d o e l b o l  
m a n t e q u i l l a , l a s a l y l a s a l s a p i c a n t e . P r o c e s a r p o r  
p a r e c i d a a l a d e u n a h a r i n a g r u e s a . A g r e g a r l a  
3 0 s e g u n d o s , h a s t a o b t e n e r u n a c o n s i s t e n c i a  
e n e l b o l y p r o c e s a r p o r a p r o x i m a d a m e n t e  
I n s t a l a r l a c u c h i l l a d e m e t a l . C o l o c a r e l q u e s o  
s e m i l l a s  
t o m a t e 1 m e d i a  
v e g e t a l  
S p r a y  
c u c h a r 4 a d i t a d  
1
t a z a ( 1 2 1 5 g ) d e h a r i n a c o m ú n  
c u c h a r 4 ⁄ a d i t a d  
1
c u c h a r 4 a d i t a d e s a l s a p i c a n t e  
p i z c a d e 1 c o m  
c u c h a r a 3 d a s d  
1
c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r  
1
a t e m p e r a t u r a a m b i e n t e y e n p e d a z o s  
o n z a s ( 1 4 1 5 g ) d e m a n t e q u i l l a s i n s a l ,  
e n c u b o s  
a g u a c a t 3 e s m a  
e n t r o z o s d e 1  
b l a n c a y m e d  
c e b o l l e t 1 a ( “ s c  
t a z a l l e n ½ a ( 1 5  
o n z a s ( 2 8 2 5 g ) d e q u e s o C h e d d a r ,  
R i n d e 1 0 0 “ m o n e d a s ” d e q u e s o  
m i t a d  
c o n g e l a r s e .  
j a l a p e ñ o 1 , s i n  
d i e n t e d 1 e a j o  
f á c i l e s d e h a c e r y s e r v i r , y p u e d e n r e f r i g e r a r s e o  
E s t o s a p e r i t i v o s t i e r n o s y l l e n o s d e s a b o r s o n  
R i n d e  
“ M o n e d a s ” d e q u e s o  
c r u d o s .  
S i r v a e s t  
s e g u n d o s ) .  
u s a r e q u e s ó n , p r o c e s a r p o r a p r o x i m a d G a m u e n a t e c 9 a 0 m o l e  
1 8  
3 3  
. . . . . . . . . . . . . . . G . . . a . . r . a . . n . . t . í . a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
3 3  
3 2  
3 2  
3 2  
3 1  
. . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
S o r b e t e d e b a n a n a - m a n z a n a  
H e l a d o d e y o g u r d e p e r a  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B a ñ o d e q u e s o c r e m a  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P . . a . . s . . t . e . l d e z a n a h o r i a  
c h o c o l a t e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
G a l l e t a s d e a v e n a c o n c h i s p a s d e  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ . B . . r . o w n i e s c r e m o s o s  
3 1  
3 0  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . T . . a . r . . t . a . . . d . . e . m a n z a n a  
P o s t r e s  
3 0  
3 0  
2 9  
2 9  
2 8  
2 8  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . P . . i . z . z . . a . . . r . á . . p . . i . d . . a . . . . . . . . . . . . . . .  
M a s a d e p i z z a b á s i c a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
S a l s a d e t o m a t e p a r a p i z z a  
. . . . . . . . . . . . . . . . . . . . P . . a . . n . . . b . . l . a . . n . . c . . o . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . “ . C . . . o . . f . f . e . . e . . . c . . a . . k . . e . ” . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . P . . a . . n . . . d . . e . . . m . . . a . . í . z . . . . . . . . . . . .  
l e v a d u r a y p i z z a  
P a n e s / b i z c o c h o s s i n l e v a d u r a , p a n e s d e  
5 t a z a s ( 1 . 2 L )  
L í q u i d o  
L í q u i d o  
2 7  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
M a s a d e h o j a l d r e b á s i c a  
M a s a s  
2 ¾ t a z a s ( 6 5 0 m l )  
2 7  
2 7  
2 6  
2 6  
2 6  
2 6  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . a . . l . s . a . . . d . e c h o c o l a t e  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . r . e . . m . . . a . . . p . . a . . s . . t . e l e r a  
( 6 5 g a l l e  
M a s a d  
M a y o n e s a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
2 ¾ l i b r a ( 1 . 2 5 k g )  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . a . . l . s . a d e f r a m b u e s a  
. . . . . . . . . . . . . . . . . . . . . . . . . . . S . . a . . l . s . a . . . m . . . e . . x . . i . c . . a . n a  
( 2 0 c m )  
4 c a p a s  
M a s a d  
. . . . . . . . . . . . . . . . . . . s . i . n . . . c . . o . . c . . i . n . . a . . r . . . . . . . . . . . . . . . . . . . .  
P i c a d i l l o d e n a r a n j a - a r á n d a n o s a g r i o s  
3 l i b r a s ( 1 . 3 5 k g )  
2 5  
P e s t o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
S a l s a s  
r e b a n a d  
F r u t a s ,  
1 1 ( 4 7 5 m l )  
E n s a l a d a d e z a n a h o r i a r a l l a d a  
2 5  
2 5  
. . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
E n s a l a d a d e c o l c r e m o s a  
2 4 . . .  
E n s a l a d a d e t o m a t e s e n c a m a d e l e c h u g a  
E n s a l a d a s  
2 t a z a s ( 4 7 5 m l )  
C r e m a /  
( p o r e j e  
M a n t e q  
2 4  
2 3  
2 3  
. . . . . . . . . . . . . . . . . .  
Z a n a h o r i a s y c a l a b a c i n e s r a l l a d o s  
2 t a z a s ( 4 7 5 m l )  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . G . . . r . a . . t . é . . n . . . . d . . e . . p a p a s  
. . . . . . . . . . . . . . . . . . . . . . . . . P . . u . . r . é . . . d . . e . . . p . . a . . p . . a . . s . . .  
( 4 5 5 g )  
r i n d e 2  
4 t a z a s  
M a s a d  
V e g e t a l e s  
2 3  
2 2  
2 2  
2 1  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C r o q u e t a s d e c a n g r e j o  
. . . . . . . . . . . . . . . . . . . . .  
S a l t e a d o d e p o l l o c o n v e g e t a l e s  
2 l i b r a s ( 9 1 0 g )  
C h i l e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . P . . a . . n . . . d . . e . . . c . . a . . r . n . . e . . . . . . . . .  
C a r n e , p o l l o y p e s c a d o  
p i c a d o s  
C a r n e / p  
1 ¾ l i b r a ( 7 9 5 g )  
2 1  
2 0  
2 0  
1 9  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . o . . p . . a . . . d . . e . . . a . . r . v . e j a s  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . S . . . o . . p . . a . . . d . . e . . . l . e . n t e j a s  
S o p a d e p u e r r o y p a p a s / “ V i c h y s s o i s e ”  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . G a z p a c h o c o n p e d a z o s  
C A P A C I D A D  
o p u r é d  
F r u t a s / v  
2 t a z a s ( 4 7 5 m l )  
. . . . . . . . . .  
A L I M E N  
S o p a s y c r e m a s  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . “ . M . o n e d a s ” d e q u e s o  
1 9  
1 9 . . .  
1 9  
C a p a c  
C r e m a p a r a u n t a r d e q u e s o a z u l y p a c a n a s  
G u a c a m o l e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
A p e r i t i v o s / E n t r a d a s  
C A P A  
1 7  
e m p u j a  
d e t i e n e  
r á p i d a  
E l m o t  
b o l y l a  
a p a r a t  
U n m e  
c a s o s  
e n f r í e  
o c u r r i e  
i n t e r r u  
p r o l o n  
p r o c e s  
s o b r e c  
a u t o m  
U n i n t e  
e t i q u e t  
e l é c t r i c  
c o n c o  
E l m o t  
I N F O  
1 - 8 0 0 - 7 2  
n u e s t r o s  
1 6  
l i g e r a m  
d u r a n t  
y r e s i s  
L a c a r  
s e s e p a r a d e l e m p u j a d o r . C o m u n í q u e s e c o n  
N o u t i l i c e e l j u e g o d e e m p u j a d o r e s s i l a f u n d a  
u n a e s p á t u l a o u n a c u c h a r a .  
e l b o l , o m a n t é n g a l a e n s u l u g a r c o n s u d e d o ,  
v a c i a r e l b o l . R e t i r e l a c u c h i l l a a n t e s d e v a c i a r  
T e n g a c u i d a d o d e n o d e j a r c a e r l a c u c h i l l a a l  
b o l s o  
m e z c l a  
( “ w i n t e  
d e a l g  
E s e l c  
A l g u n o  
t a p a o r e t i r a r e l e m p u j a d o r .  
e s t é n t o t a l m e n t e i n m ó v i l e s a n t e s d e a b r i r l a  
S i e m p r e e s p e r e h a s t a q u e l a c u c h i l l a o e l d i s c o  
u n t é c  
C u a l q  
M A N T  
e s p á t u l a e n l a b o c a d e l l e n a d o .  
a l i m e n t o s ; n u n c a i n t r o d u z c a l o s d e d o s o u n a  
S i e m p r e u s e e l e m p u j a d o r p a r a e m p u j a r l o s  
p i e z a s  
d e b e r í  
y r e s i s t e n t e i n a a l s c t i a l l l  
E l b o l  
i n g r e d i e n t e s .  
S i e m p r e i n s t a l e l a c u c h i l l a a n t e s d e a g r e g a r l o s  
m á s b a j o q u e e n c a j e .  
I n s e r t e l a c u c h i l l a o e l d i s c o c o m p l e t a m e n t e , l o  
n e c e s a  
d u c h a  
a b a j o .  
r á p i d a  
s o s t e n  
a g u a j a  
v i s t a . P  
a g u a j a  
h a g a e  
S i d e s  
a g u a o  
a t r a p a  
y f a c i l i  
e m p u j a  
d i f i c u l t  
q u e l o  
i n m e d i  
L e r e c  
d i s c o .  
a s e g u r a d o a n t e s d e i n s t a l a r l a c u c h i l l a o e l  
A s e g ú r e s e d e q u e e l b o l e s t é d e b i d a m e n t e  
r e m o v i b l e .  
p l a n a y e s t a b l e a n t e s d e c o n e c t a r e l a d a p t a d o r  
S i e m p r e c o l o q u e e l d i s c o s o b r e u n a s u p e r f i c i e  
s u m o c u i d a d o ; s u s f i l o s s o n m u y c o r t a n t e s .  
M a n i p u l e l a c u c h i l l a d e m e t a l y l o s d i s c o s c o n  
e s t a s r e g l a s d e s e g u r i d a d :  
r i e s g o s d e h e r i d a r e s u l t a n t e s d e u n m a l u s o , s i g a  
d e b e u s a r s e c o n c u i d a d o . P a r a p r e v e n i r l o s  
S u a p a r a t o , c o m o t o d o s l o s e l e c t r o d o m é s t i c o s ,  
P A R A S U S E G U R I D A D  
o e l d i s c o e n e l m o m e n t o d e u s a r l o s ú n i c a m e n t e .  
d i s c o s s o b r e e l á r b o l d e l m o t o r . I n s t a l e l a c u c h i l l a  
n o g u a r d e l a s c I M u c P h O i l l R a s T A n i N l o T s E :  
s a c a r l o  
c o l o c ó  
d u r a n t  
e l b o l a  
l a v a v a  
i n t e n s o  
e n j u a g a e l i n t e r i o r .  
a r r i b a y m a n t é n g a l o e n e s t a p o s i c i ó n m i e n t r a s  
p a r a d i s c o s , d e s l i c e e l b o t ó n d e l i b e r a c i ó n h a s t a  
P a r a l i m p i a r e l i n t e r i o r d e l a d a p t a d o r r e m o v i b l e  
d e l l a v a v a j i l l a s n ú i v n e i c l a s  
R e c o m e n d a l m a v o a s v q a  
p o l v o n o a b r a s i v o .  
v u e l v a a l i m p i a r l a e n c i m e r a c o n u n l i m p i a d o r e n  
h u m e d e c i d a . S i e s t o n o s o l u c i o n a e l p r o b l e m a ,  
q u i t a m a n c h a s y l i m p i e l a z o n a c o n u n a e s p o n j a  
d e j a n m a r c a s e n l a e n c i m e r a , r o c í e p r o d u c t o  
c u a n d o p r o c e s a m u c h o s i n g r e d i e n t e s . S i l o s p i e s  
s u p e r f i c i e s d u r a n t e e l f u n c i o n a m i e n t o , i n c l u s o  
e l a p a r a t o e s t a b l e s o b r e l a m a y o r í a d e l a s  
T o d a s  
s e g u r a  
p e r m i t  
n i ñ o s .  
G u a r d  
m e c a n  
l a p o s i  
e s t o p o d r í a d a ñ a r e l  
L o s p i e s d e g o m a d e l a b a s e a y u d a n a m a n t e n e r  
1 5  
e l a p a r a t o c o n e l j u e g o d e e m p u j a d o r e s e n  
e l a p a r a t o c u a n d o n o e s t á e n u s o . N o g u a r d e  
e n c i m e r a , p a r a s i e m p r e t e n e r l a l i s t a . D e s e n c h u f e  
G u a r d e s u p r o c e s a d o r a d e a l i m e n t o s s o b r e l a  
c o n t i n u  
p r o c e s  
l o s a l i m  
P r o c e s  
L o s r e  
M A N T E N I M I E N T O  
L I M P I E Z A , A L M A C E N A J E Y  
m á s c o  
s o l u c i o  
L a m a y  
d i s c o , g o l p e t e a n d o e l e m p u j a d o r p a r a g u i a r l o .  
e m p u j a d o r s i n o d e j e q u e e l d i s c o t r i t u r e / r a l l e e l  
P a r a t r i t u r a r / r a l l a r q u e s o s u a v e , n o p r e s i o n e e l  
R E S O  
e j e r c i ó d e m a s i a d a p r e s i ó n s o b r e e l e m p u j a d o r .  
a m b i e n t e  
P e c o r i n o  
P a r m e s a  
D u r o  
E l q u e s o n o e r a l o s u f i c i e n t e m e n t e f r í o , o s e  
t e m p e r a t u r a  
r a l l a d o r  
n o  
s í  
d e s c o m p o n e y s e q u e d a e n c i m a d e l d i s c o  
E l q u e s o s u a v e , c o m o l a M o z z a r e l l a , s e  
h e l a d o  
h e l a d o  
P r o v o l o n  
E d a m , G  
S u i z o , J a  
C h e d d a r  
S e m i d u r  
h e l a d o  
h e l a d o  
h e l a d o  
h e l a d o  
h e l a d o  
t r i t ú r e l o s / r á l l e l o s o t r a v e z .  
l o s p e d a z o s e n l a b o c a d e l l e n a d o y r e b á n e l o s /  
h e l a d o  
t r i t u r a r / r a s l l í a r l o s p e d a z o s , o v u e l v a a p o s i c i o n a r  
s í  
h a c i a a r r i b a y a b a j o p a r a t e r m i n a r d e r e b a n a r /  
E s t o e s n o r m a l . M u h e e v l a a d o e l e m p u j a d o r g r a n d e  
B e l P a e s  
F o n t i n a ,  
Q u e s o a  
S e m i s u s a í  
h e l a d o  
d i s c o r e b a n a d o r o r a l l a d o r  
h e l a d o  
P e d a z o s d e a l i m e n t o s p e r m a n e c e n e n c i m a d e l  
s í  
v a c í e e l b n o o l .  
h e l a d o  
a l i m e n t o s n p o r o c e s a d o s l l e g u e n a l n i v e l d e l d i s c o ,  
s í  
s í  
E x c e p c i ó  
y r a s p e e l b o l c o n u n a e s p á t u l a . C u a n d o l o s  
E s t o e s n o r m a l . D e v e z e n c u a n d o , q u i t e e l d i s c o  
a c u m u l a n s o b r e l a s p a r e d e s d e l b o l  
q u e s o c r  
R i c o t t a ,  
B r i e , C a m  
S u a v e  
L o s a l i m e n t o s r e b a n a d o s o t r i t u r a d o s s e  
n o  
n o  
l a o t r a m i t a d a p u n t a n d o h a c i a a r r i b a .  
R E B A N R A A R L L A R P I C A R  
T I P O D E  
e i n t r o d u z c a u n a m i t a d a p u n t a n d o h a c i a a b a j o y  
P a r t a l a s z a n a h o r i a s l o n g i t u d i n a l m e n t e a l a m i t a d  
l o s a l i m e n t o s e n l a b o c a d e l l e n a d o p e q u e ñ a .  
r e b a n a r s o l a m e n t e u n o o d o s p e d a z o s , c o l o q u e  
l a b o c a d e l l e n a d o y t e n g a n l a m i s m a a l t u r a . P a r a  
C o r t e l o s a l i m e n t o s e n p e d a z o s q u e q u e p a n e n  
b o c a d e l l e n a d o  
r e s u l t a  
a m b i e n  
h e l a d a  
P o r l o  
d e b e n  
d u r a n t  
P a r a t r  
t r i t u r a r  
o e l m o  
e l q u e s  
s u a v e  
L o s a l i m e n t o s n o s e m a n t i e n e n r e c t o s e n l a  
e j e r c i e n d o p r e s i ó n u n i f o r m e .  
s e d e s c r i b i ó e n l a s p á g i n a s  
L l e n e l a b o c a d e l l e n a d o c o n c u i d a d o , s e g ú n  
L a s r e b a n a d a s n o s o n u n i f o r m e s  
1 2 – 1 4 . P r o c e s e ,  
c o n s i d e r a d a s c o m o l í q u i d o s e s p e s o s .  
N o t a : l a s m e z c l a s d e p a s t e l o d e p a n q u e q u e s o n  
n u n c a i n t e n t e r I e M b P a n O a R r  
p r o c e s  
p e d a z o  
( c o n g e  
l l e n a d o  
p e q u e ñ  
C o r t e e  
C h e d d  
Q u e s o  
e s p e s o e l l í q u i d o , m á s p u e d e p r o c e s a r a l a v e z .  
5 t a z a s ( 1 . 2 L ) d e l í q u i d o e s p e s o . C u a n t o m á s  
t ⁄ a 3 z a s ( 6 5 0 m m á l ) s d d e e l í 2 q u i d o f l u i d o o  
4
H a a g r e g a d o d e m a s i a d o l í q u i d o . N u n c a p r o c e s e  
L í q u i d o e s t á f i l t r á n d o s e p o r l a t a p a  
p e r f e c t o e n e l f o n d o d e l b o l .  
l a c u c h i l l a , l a c u c h i l l a b a j a , f o r m a n d o u n s e l l o c a s i  
l a c u c h i l l a p r i m e r o . C u a n d o r e t i r a e l b o l j u n t o c o n  
R e t i r e e l b o l d e l a b a s e n i b i e n t e r m i n e . N o r e t i r e  
L í q u i d o e s t á f i l t r á n d o s e p o r l a c u c h i l l a  
R A L L  
C Ó M  
1 4  
l a r g a s  
p r o c e s a m i e n t o .  
z a n a h o  
U t i l i c e  
p a r a c  
a s e g u r  
A s e g ú  
U t i l i c e  
e s t a h a  
h o r i z o n  
v e z f r í a  
e n a g u  
s e g u n d  
E s c á l d  
q u e p a  
C o r t e  
a p r e t u j á n d o l o s p a r a q u e n o s e m u e v a n d u r a n t e e l  
p e d a z o s v e r t i c a l m e n t e e n l a b o c a d e l l e n a d o ,  
p a r a c a b e r e n l a b o c a d e l l e n a d o . D i s p o n g a l o s  
e n p e d a z o s s u f i c i e n t e m e n t e p e q u e ñ o s c o m o  
e m p u j a d o r g r a n d e . E n e l c a s o c o n t r a r i o , c ó r t e l a  
i n t r o d u z c a l a s a l c h i c h a e n e l c e n t r o d e l  
c m ) d e l a c u m b r e .  
c o n g e l a r l a s s a l c h i c h a s d u r a s . S i e s d e l g a d a ,  
p u n t a d e u n c u c h i l l o a f i l a d o . N o e s n e c e s a r i o  
c o m o p a r a p o d e r p e r f o r a r s e f á c i l m e n t e c o n l a  
d u r a s a l t a c t o , p e r o l o s u f i c i e n t e m e n t e s u a v e s  
C o n g e l e l a s s a l c h i c h a s t i e r n a s h a s t a q u e e s t é n  
S a l c h i c h a s , s a l a m i , e t c .  
e j e r c i e n d o p r e s i ó n f i r m e .  
H a b i c h  
,
e n d i r e c c i ó n d e l g r a n o d e l l e n a d o y r e b á n e l o s  
c o l o q u e l o s p e d a z o s h o r i z o n t a l m e n t e e n l a b o c a  
, e j e r c i e n d o p r e s i ó n e f i r n m c e o . n O t r a d e g r a n o  
a p r o x i  
e n p a r  
o c e b o  
u n l a d  
s e m u e  
l o m á s  
l a r g o s  
e n p e d  
p e q u e  
p a r a s  
g r a n d e  
e m p u j a  
p e q u e  
e m p u j a  
I n t r o d u  
P e q u e  
d e l l e n a d o , e l l a d o c o r t a d o a b a j o , y r e b á n e l o s  
C o l o q u e l o s p e d a z o s v e r t i c a l m e n t e e n l a b o c a  
p u n t a d e u n c u c h i l l o a f i l a d o ) , l a c a r n e e s t á l i s t a .  
a l t a c t o , p e r o s e p u e d e p i n c h a r f á c i l m e n t e c o n l a  
e l c o n g e l a d o r . U n a v e z s e m i - c o n g e l a d a ( e s t á d u r a  
l o s p e d a z o s e n p a p e l f i l m / p l á s t i c o y p ó n g a l o s e n  
p e c h u g a s t r a n s v e r s a l m e n t e p o r l a m i t a d . E n v u e l v a  
l l e n a d o . P o r l o g e n e r a l , d e b e r á c o r t a r l a s  
p e q u e ñ o s c o m o p a r a c a b e r e n l a b o c a d e  
C o r t e l o s a l i m e n t o s e n p e d a z o s s u f i c i e n t e m e n t e  
C a r n e / p o l l o c r u d o s  
r e c t a n g u l a r e s .  
r e s u l t a d o s ó p t i m o s , u t i l i c e l o n c h a s c u a d r a d a s o  
v e r t i c a l m e n t e e n l a b o c a d e l l e n a d o . P a r a o b t e n e r  
j u n t a s y c o l o q u e c u a n t o s m á s r o l l o s p o s i b l e  
d e j a m ó n o m o r t a d e l a , e n r o l l e v a r i a s l o n c h a s  
p e d a z o s s i e s n e c e s a r i o . P a r a p r e p a r a r J u l i a n a  
L a c a r n e d e b e e s t a r m u y f r í a . C o r t e l a c a r n e e n  
C a r n e / p o l l o c o c i n a d o s  
p r o c e s  
a p r e t u  
l o s p e d  
i n t r o d u  
c o n u n  
a m b o s  
C ó r t e l a  
c a l a b a  
F r u t a s  
C Ó M O R E B A N A R C A R N E / P O L L O  
c o r t a r e n J u l i a n a ( o p c i o n a l ) .  
f r u t a s / v e g e t a l e s e n u n p a s o , u t i l i c e e l d i s c o p a r a  
t i r a s l a r g a s y d e l g a d a s . P a r a h a c e r J u l i a n a d e  
b o c a d e l l e n a d o . R e b á n e l a s o t r a v e z . O b t e n d r á  
I n t r o d u z c a l a s r o d a j a s ( j u n t a s ) v e r t i c a l m e n t e e n l a  
b o l y v u e l v a a e n s a m b l a r l a f r u t a o e l v e g e t a l .  
O b t e n d r á r o d a j a s l a r g a s . R e t i r e l a s r o d a j a s d e l  
U t i l i c e e l b o t ó n P U L S E p a r a c o r t a r l o s e n r o d a j a s .  
e t c . ) h o r i z o n t a l m e n t e e n l a b o c a d e l l e n a d o .  
v e g e t a l e s ( p a p a s , n a b o s , c a l a b a c i n e s , m a n z a n a s ,  
l a r g a s y m u y d e l g a d a s . I n t r o d u z c a l a s f r u t a s o l o s  
o l o s v e g e t a l e s d o s v e c e s , p a r a o b t e n e r t i r a s  
P r e p a r a r u n a J u l i a n a c o n s i s t e e n c o r t a r l a s f r u t a s  
J u l i a n a d e f r u t a s o d e v e g e t a l e s  
p r o c e s  
r o d a j a  
p e r f e c  
( 2 . 5 c m  
b o c a d  
b o c a d  
C o r t e  
r á b a n o  
P e q u e  
R E B A  
T É C N  
1 3  
N u n c a  
p a r a e v i t a r l o s g o t e o s .  
u t e n s i  
C o l o q u e e l d i s c o s o b r e l a t a p a ( p u e s t a a l r e v é s )  
N u n c a i n t r a o l d i m u e z n c  
S i e m p  
b a s e .  
b o l e n s e n t i d o h o r a r i o y á l c e l o p a r a r e t i r a r l o d e l a  
d e b a j o d e c a d a l a d o d e l d i s c o y á l c e l o . G i r e e l  
d e r e t i r a r e s t e d e l a b a s e . I n t r o d u z c a d o s d e d o s  
R e t i r e e l d i s c o r e b a n a d o r / r a l l a d o r d e l b o l a n t e s  
n o l a s  
A p r e t u  
v e r t i c a  
j u n t o s .  
h o r i z o n  
d e s e a d  
P o s i c i o  
E l j u e g o d e e m p u j a d o r e s y l a t a p a s e s a c a r á n  
d e l a s p a t a s v e r t i c a l e s , y g i r e e n s e n t i d o h o r a r i o .  
d e e m p u j a d o r e s , m a n t e n i e n d o l o s d e d o s  
C u a n d o l o e s t é , r e t i r e l a t a p a . S o s t e n g a e l j u e g o  
i n m ó v i l .  
l e j o s  
a l i m e n  
c u a l e s  
I n t e n t e  
S i l o s  
E s p e r e h a s t a q u e e l d i s c o e s t é c o m p l e t a m e n t e  
R A L L A D O S D E L B O L  
R E B A N A D O S / T R I T U R A D O S /  
C Ó M O R E T I R A R L O S A L I M E N T O S  
p e r f e c  
y e l d i s  
v e r t i c a  
q u e q u  
c o r a z ó  
c ó r t e l a  
C o r t e  
a l i m e n t o s e n l a b o c a d e l l e n a d o .  
y l a b o c a d e l l e n a d o e n s u l u g a r . C o l o q u e l o s  
e m p u j a d o r . S a l d r á f á c i l m e n t e , d e j a n d o l a t a p a  
l a f u n d a . P r e s i o n e f i r m e m e n t e l a p a t a y a l c e e l  
p a t a d e b l o q u e o a n c h a e n l a p a r t e t r a s e r a d e  
e m p u j a d o r e s , p o s i c i o n a n d o s u s d e d o s s o b r e l a  
l a t a p a . S i m p l e m e n t e a g a r r e e l j u e g o d e  
V u 4 e . l v a a l l e n a r l a b o c a d e l l e n a d o , s i n a b r i r  
C o l y l  
y l a p a  
p e q u e  
l a s p e p  
C o r t e  
r e b a n a d o s / r a l l a d o s .  
S u e l t e e l b o t ó n n i b i e n l o s a l i m e n t o s e s t é n  
t i e m p o q u e p r e s i o n a e l b o t ó n O F F / P U L S E .  
H a g a p r e s i ó n s o b r e e l e m p u j a d o r a l m i s m o  
l l e n a d o y p r e s i o n e l a f u n d a p a r a a s e g u r a r l o .  
I n t 3 r o . d u z c a e l e m p u j a d o r g r a n d e e n l a b o c a d e  
F r u t a s  
r o d a j a  
c o r t e e  
e l c o r a  
Q u i t e e  
P a r a c  
g r a n d e p u e d a m o v e r s e l i b r e m e n t e .  
c o s t a d o d e l a f u n d a p a r a q u e e l e m p u j a d o r  
e m p u j a d o r p e q u e ñ o y d e s l i c e e l s e g u r o e n e l  
P r e 2 p . a r e e l j u e g o d e e m p u j a d o r e s . B l o q u e e e l  
c í t r i c o s  
p r o c e s  
l a s c o l  
E l i j a f r u  
l l e n a d o .  
e i n t r o d u z c a l o s a l i m e n t o s e n l a b o c a d e  
I n s 1 t a . l e e l d i s c o d e s e a d o , c i e r r e l a t a p a r e g u l a r  
e l p r o c  
h a c i a l  
l l e n a d o  
I n t r o d u  
C Ó M O R E B A N A R / T R I T U R A R / R A L L A R  
( z a n a h o r i a s , b a t a t a s ) .  
p a r a q  
C o r t e  
m a n z a  
F r u t a s  
P A R A  
p a r a f e i r m m p e u j a r l o s a l i m e n t o s m u y d u r o s  
c í t r i c o s , p a p a s y c a l a b a c i n e s ) . E m p l e e p r e s i ó n  
e m p u j a r l o s a l i m e n t o s f i r m e s ( m a n z a n a s , a p i o ,  
f r e s a s , t o m a t e s ) . E m p l e e p r e s i ó n  
p a r a  
m o d e r a d a  
l o s a l i m e n t o s s u a v e s ( b a n a n a s , c h a m p i ñ o n e s ,  
p a r a l e e v m e p u j a r e l q u e E s o m p y l e e p r e s i ó n  
P R E P  
1 2  
U n c o r t o  
q u e e l m  
q u e e l m  
P u • e d e q  
d e s p u é s d e t a n s o l o 3 0 s e g u n d o s .  
m a s a s r i c a s p r o d u c i r á n b u e n o s r e s u l t a d o s  
d e h a b e r i n c o r p o r a d o l o s i n g r e d i e n t e s . L a s  
N o • p r o c e s e l a m a s a p o r m u c h o t i e m p o d e s p u é s  
t o m a d  
• P u e d  
p o r c i o n e s y a m a s e c a d a p o r c i ó n p o r s e p a r a d o .  
c a p a c i d a d m á x i m a . D i v i d a l a m a s a e n d o s  
P u • e d e q u e l a c a n t i d a d d e m a s a e x c e d a l a  
l a t a p a y  
P u • e d e q  
e m p u j a d  
i n s t a l a d o  
d e e m p u  
S i • u s a l a  
E l m o t o r p i e r d e v e l o c i d a d  
M A S A D U L C E  
R E S O L U C I Ó N D E P R O B L E M A S A L A M A S A R  
E l m o t  
a b s o r b  
l í q u i d o  
S i e m p  
L a m a  
o t r a v e z d e s p u é s d e d a r f o r m a a l p a n .  
r e c i p i e n t e o u n a b o l s a , y p e r m i t a q u e s e l e u d e  
l e u d a r l a m a s a a l d o b l e d e s u v o l u m e n , e n u n  
s u a v e , f l e x i b l e y l i g e r a m e n t e p e g a j o s a . D e j e  
a n t e s d e p o n e r l a a l e u d a r . L a m a s a d e b e e s t a r  
L a p r ó x i m a v e z , a v e r i g ü e l a t e x t u r a d e l a m a s a  
E l p a n e s t á d e m a s i a d o p e s a d o / d e n s o  
y h o m  
p o r 1 0  
e s t a s u  
D i v i d a  
L a m a  
h a r i n a b l a n c a .  
m á s t i e m p o p a r a l e u d a r s e q u e l a m a s a a b a s e d e  
L a m a s a h e c h a c o n h a r i n a i n t e g r a l n e c e s i t a r á  
f l e x i b l e  
p r o c e s  
i n s t a l a  
A s e g ú  
p o r c i o  
m a s a .  
A p a g u  
h o m o g  
L a m a  
˚ C ) .  
a p r o x i m a d a m e n t e 8 0 ˚ F ( 2 6  
D e j e l e u d a r l a m a s a e n u n l u g a r t e m p l a d o  
d e  
e x c e d e r 1 0 0 ˚ F ( 3 7 ˚ C ) .  
m a s a d e b e r í a a l c a n z a r 8 0 ˚ F ( 2 6 ˚ C ) , p e r o n u n c a  
p o d r í a s o b r e c a l e n t a r s e . L a t e m p e r a t u r a d e l a  
E v i t e p r o c e s a r l a m a s a p o r d e m a s i a d o t i e m p o ;  
e l r e s t o d e l l í q u i d o d e b e e s t a r f r í o .  
a p r o x i m a d a m e n t e 1 ⁄ 3 t a z a ( 8 0  
l a s c é l u l a s d e l e v a d u r a . D i s u e l v a l a l e v a d u r a e n  
N o u t i l i c e a g u a m á s c a l i e n t e ; e s t o p o d r í a m a t a r  
p e g a r a l  
c u c h a r a  
h a r i n a . S  
S i n a p a g  
P u • e d e q  
m l ) d e a g u a t i b i a ;  
N o u t i l i c e l e v a d u r a s e c a v e n c i d a .  
b o l . E s p  
p r o c e s a  
a l a v e z ,  
m a s a s e  
P u • e d e q  
l e v a d u r a ( v é a s e l a s i n s t r u c c i o n e s e n l a p á g i n a 1 0 ) .  
R e c o m e n d a m o s q u e s i e m p r e a c t i v e / f e r m e n t e l a  
L a m a s a n o l e u d a  
h a s t a q u e l a m a s a d e j e d e p e g a r a l b o l .  
V é a s e l a  
p o r c i o n e  
c a p a c i d a  
P u • e d e q  
l o e s , a g r e g u e l í q u i d o , 1 c u c h a r a d i t a a l a v e z ,  
e s t é d e m a s i a d o d u r a p a r a a m a s a r s e a m a n o . S i  
P e l l i z q u e l a m a s a p a r a a s e g u r a r s e d e q u e n o  
s i g a p r o c e s a n d o c a d a p o r c i ó n p o r s e p a r a d o .  
5 – 1 0 m i n u t o s , d i v i d a l a m a s a e n 2 p o r c i o n e s y  
d e r e p e n t e , a p a g u e l a m á q u i n a . D e s p u é s d e  
s o b r e c a l e n t a m i e n t o . S i e l m o t o r s e a p a g a  
a u t o m á t i c a m e n t e e n m o t o r e n c a s o d e  
L a m a  
l l e n a d o  
2 c u c h  
1 1  
i n s t a l a r l a c u c h i l l a y a g r e g u e i n m e d i a t a m e n t e  
S i l a m a s a p a r e c e m u y p e g a j o s a , v u e l v a a  
e x c e s i v a m e n t e p e g a j o s a p u e d e a l z a r l a c u c h i l l a .  
y a m a s e c a d a p o r c i ó n p o r s e p a r a d o . M a s a  
s o b r e c a r g a d o . D i v i d a l a m a s a e n 2 p o r c i o n e s  
e s t é e n e l f o n d o d e l b o l . P u e d e q u e e l b o l e s t é  
P r e s i o n e l a c u c h i l l a p a r a a s e g u r a r s e d e q u e  
L a c u c h i l l a n o p e r m a n e c e e n e l f o n d o d e l b o l  
D e j e l e  
t o a l l a h  
m a n t e  
a c e i t e  
r e c i p i e  
l a m a s  
l a b o l s  
l i g e r a m  
P o n g a  
C ó m o  
a l b o l  
p e d a c i t o s a n t e s d e a g r e g a r l a  
m a r g a r i n a d e r r e t i d a , c o r t e l a m a n t e q u i l l a e n  
A m e n o s q u e l a r e c e t a r e q u i e r a m a n t e q u i l l a /  
m á s f i n  
ú l t i m o s  
a g r é g u  
e l a m a  
p a s a s  
N o t a : p  
A g r e g  
b o l .  
n o v e r t e r e l l í q u i d o d i r e c t a m e n t e e n e l f o n d o d e l  
p r e c i s o e n q u e l a m a s a p a s a b a j o e s t a ; p r o c u r e  
l í q u i d o p o r l a b o c a d e l l e n a d o , e n e l m o m e n t o  
s i g a a ñ a d i e n d o l e n t a m e n t e e l l í q u i d o . E c h e e l  
h a s t a q u e l o s i n g r e d i e n t e s s e m e z c l e n , y l u e g o  
d e a ñ a d i r l o , p e r o n o a p a g u e e l a p a r a t o . E s p e r e  
a b s o r b a n . S i e l l í q u i d o c h a p o t e a o s a l p i c a , d e j e  
p a r a p e r m i t i r q u e l o s i n g r e d i e n t e s s e c o s l o  
d e a g r e g a r l í q u i d o . E c h e e l l í q u i d o l e n t a m e n t e ,  
S i e m p r e p o n g a l a p r o c e s a d o r a e n m a r c h a a n t e s  
L a c u c h i l l a n o c o m b i n a l o s i n g r e d i e n t e s  
p r o c e s  
p a r e d e  
l o s i n g  
s e g u n d  
P r o c e s  
P a r a a  
r e g r e s  
c u c h i l l  
q u e e s  
d u r a , g  
m a n o s  
y l i g e r a  
l a m a s  
A p a g u  
b o l a , p  
D e s p u  
P a r a a  
A M A S A R M A S A D E L E V A D U R A  
R E S O L U C I Ó N D E P R O B L E M A S A L  
2 9 .  
p r e p a r a r p a n b l a n c o , v é a s e l a r e c e t a e n l a p á g i n a  
d e a l i m e n t o s e s e x t r e m a d a m e n t e e f i c a z . P a r a  
c o n s e c u t i v a s d e p a n . E l m o t o r d e s u p r o c e s a d o r a  
S i d e s e a , p u e d e p r e p a r a r v a r i a s t a n d a s  
P r e p a r a c i ó n c o n s e c u t i v a :  
d o b l e d e s u v o l u m e n .  
c a n s a  
d u r a p  
P r o c u  
P a r a a  
u n a p l a c a a c e i t a d a y p e r m i t a q u e s e l e u d e a l  
S i d e s e a d a r f o r m a a l p a n , c o l o q u e l a m a s a s o b r e  
e l m o l d e h a s t a q u e p a s e l i g e r a m e n t e l a c u m b r e .  
s o l a m e n t e h a s t a l a m i t a d . D e j e l e u d a r l a m a s a e n  
e n g r a s e e l m o l d e c o n a c e i t e v e g e t a l y l l é n e l o  
S i u s a u n m o l d e d e b a r r a p a r a c o c e r e l p a n ,  
C ó m o d a r f o r m a y h o r n e a r e l p a n :  
( 3 7 ˚ C )  
p e r m i t  
f r í o s , p  
p a r a a  
u s a d o s  
p u e d e  
a m a s a  
a ñ a d a  
S i g a l a  
m a s a e s t á l i s t a p a r a q u e e l l e l í q d u e i d f o r e u m x s c a a e . d p o t o  
e s t é l i s t a , a p l á s t e l a p a r a d e T s i o n d f l o a s r l a l o . s A h l í q o u r a i d l o a s  
m á s t i e m p o y p r u é b e l a o t r a v e z . C u a n d o l a m a s a  
m a s a . S i n o l o h a c e , d e j e q u e l a m a s a l e u d e p o r  
e l d e d o ; l a a b o l l a d u r a d e b e r í a p e r m a n e c e r e n l a  
e n e l a i r e . P a r a p r o b a r l a m a s a , p r e s i ó n e l a c o n  
d e p e n d i e n d o d e l t i p o d e h a r i n a y d e l a h u m e d a d  
p e r o p u e d e t o m a r e n t r e 4 5 m i n u t o s y v a r i a s h o r a s  
( 8 0 ˚ F / 2 6 ˚ C ) . P o r l o g e n e r a l , e s o d e m o r a 1 ½ h o r a ,  
e n e l f o  
l l e n a d o  
m a s a e  
1 0  
l e n t a m e n t e e l l í q u i d o . E c h e e l l í q u i d o s o b r e l a  
i n g r e d i e n t e s s e m e z c l e n , y l u e g o s i g a a ñ a d i e n d o  
n o a p a g u e e l a p a r a t o . E s p e r e h a s t a q u e l o s  
l í q u i d o c h a p o t e a o s a l p i c a , d e j e d e a ñ a d i r , p e r o  
l o s i n g r e d i e n t e s s e c o s l o a b s o r b a n . S i e l  
E c h e e l l í q u i d o l e n t a m e n t e , p a r a p e r m i t i r q u e  
p e q u e ñ o , m i e n t r a s l a m á q u i n a e s t á e n c e n d i d a .  
L o s l í q u i d o s d e b e n a ñ a d i r s e p o r e l e m p u j a d o r  
C ó m o a ñ a d i r l í q u i d o s :  
t i p o s d  
E l m é t  
s e g u n d  
m e j o r e  
3 0 s e g  
a m a s a  
p u e d e  
l a m a s  
a z ú c a r  
2 . L a m  
c o n t i n u a m e n t e p o r 2 0 s e g u n d o s .  
m a n t e q u i l l a , a g r e g u e e s t o s c o n l a h a r i n a . P r o c e s e  
b o l . S i l a r e c e t a r e q u i e r e h i e r b a s , a c e i t e o m a n t e c a /  
P o n e r l a h a r i n a y l o s o t r o s i n g r e d i e n t e s s e c o s e n e l  
C ó m o p r o c e s a r i n g r e d i e n t e s s e c o s :  
c o n t i e n e m á s  
e s p u m o s a .  
d u r a n t e h a s t a 1 0 m i n u t o s , h a s t a q u e s e v u e l v a  
a a c t i v a r l a l e v a d u r a . D e j e l a m e z c l a r e p o s a r  
b o l .  
l i g e r a m  
a g r e g u e u n a p i z c a d e a z ú c a r ; e s t o a y u d a r á  
l e v a d u r a . S i l a r e c e t a n o i n c l u y e e d u l c o r a n t e ,  
% d e h u a n r i 5 n 0 a  
m e z c l a  
a z ú c a r o m i e l , a g r e g u e u n a c u c h a r a d i t a c o n l a  
e s t á h e c h a c o n u n a  
1 . L a m  
m o r i r á n . S i l a r e c e t e i n c l u y e u n e d u l c o r a n t e , c o m o  
( m á s d e 1 3 0 ˚ F / 5 4 ˚ C ) , l a c é l u l a s d e l e v a d u r a  
a c t i v a r á . S i l a t e m p e r a t u r a e s d e m a s i a d o a l t a  
l a t e m p e r a t u r a e s m á s b a j a , l a l e v a d u r a n o s e  
H a y d o  
P A R A  
P R O C  
p e r f e c  
u n a f r a  
h a s i d o  
S u p r o  
L E V A  
˚ C ) y 1 1 5 ˚ F ( 4 6 ˚ C ) . S i e s t a r e n t r e 1 0 5 ˚ F ( 4 0  
d e l l í q u i d o u s a d o p a r a d i s o l v e r l a l e v a d u r a d e b e  
e n 1 ⁄ 3 t a z a ( 8 0 m l ) d e l í q u i d o t i b i o . L a t e m p e r a t u r a  
s i p a s ó l a f e c h a , n o l a u s e . D i s u e l v a l a l e v a d u r a  
A v e r i g ü e l a f e c h a d e v e n c i m i e n t o d e l a l e v a d u r a ;  
C ó m o a c t i v a r / f e r m e n t a r l a l e v a d u r a :  
T É C N  
p r e s i o n a r .  
e s p á t u  
c u c h i l l  
u n a v e  
b l o q u e  
d e s p u  
C o n s e  
u n c u c h i l l o o u n a e s p á t u l a , c e r c i o r á n d o s e d e n o  
l a h a r i n E a n c r o a n s e e l f i l o d e c o m p l e t a m e n t e .  
e l v a s L o l e m n e e d i d o r  
t e n e d o r a n t e s d e m e d i r l a .  
l a h a r i n a R c o e n v u u e n l a v a c u c h a r a o u n  
l í q u i d o s ) .  
v a s o m e d i d o r p a r a i n g r e d i e n t e s s e c o s ( n o p a r a  
o s i u n a r e c e t a n o e s p e c i f i c a e l p e s o , u t i l i c e u n  
E s p r e f e r i b l e p e s a r l a h a r i n a . S i n o t i e n e b a l a n z a ,  
C ó m o m e d i r l a h a r i n a :  
d e l m o t o r , l o m á s b a j o q u e e n c a j e .  
C e r c i ó r e s e d e p r e s i o n a r l a c u c h i l l a s o b r e e l á r b o l  
v e c e s .  
l a c u c h  
d e d o e  
d e r a e n t i t r e a s r l a l c a u b c a h s i l e l  
y p r o c  
p e q u e  
a g r e g u  
p r e p a r  
I n s t a l e  
r e c o m e n d a d a , p r o c e s e l o s i n g r e d i e n t e s e n v a r i a s  
S i l a r e c e t a i n c l u y e m á s d e l a c a n t i d a d  
t a z 3 a s ( 3 7 5 g ) d e h a r i n a c o m ú n  
M a s a d u l c e t í p i c a :  
p r e p a r  
u n p a q  
s u f i c i e  
S u p r o  
p a s t e l  
C ó m o  
t a z 3 a s ( 3 6 0 g ) d e h a r i n a d e t r i g o i n t e g r a l  
t a z 4 a s ( 5 0 0 g ) d e h a r i n a c o m ú n  
M a s a d e p a n t í p i c a :  
C a p a c i d a d :  
9
t i e m p o c o m o l o s i n g r e d i e n t e s s e c o s .  
p e q u e  
y l u e g o  
m a n t e  
o t r a s h  
c o n s i s  
e l b o l .  
p e d a z o  
C o r t e  
e j . p a s a s o n u e c e s ) , a g r e g u e e s t o s a l m i s m o  
r e c e t a r e q u i e r e i n g r e d i e n t e s p i c a d o s g r u e s o ( p o r  
m a s a , e l p a s t e l / b i z c o c h o s e r á d u r o . N o t a : s i l a  
S i p r o c e s a d e m a s i a d o i n l g a r e d i e n t e s s e c o s .  
p u l s a r d e s p u é s d e h a b e r i n c o r p o r a d o l o s  
r e s u l t a d o d e s p u é s d e c a d a p u l s a c i ó n . D e j e d e  
P u l s e , a v e r i g u a n d o i n e g l r e d i e n t e s s e c o s .  
C ó m o  
h a s t a o b t e n e r u n a m e z c l a s u a v e . A g r e g u e l o s  
e s p e c i a s , c a c a o , e t c . ) y e l l í q u i d o ; p r o c e s e  
h o m o g é n e a . A g r e g u e l o s c o n d i m e n t o s ( v a i n i l l a ,  
P r o c e s e p o r 1 m i n u t o , h a s t a o b t e n e r u n a m e z c l a  
( 2 . 5 c m ) d e m a n t e q u i l l a a t e m p e r a t u r a a m b i e n t e .  
1 m i n u t o . L u e g o , a ñ a d a p e d a z o s d e 1 p u l g a d a  
p r o c e s e c o n t i n u a m e n t e p o r a p r o x i m a d a m e n t e  
C o l o q u e l o s h u e v o s y e l a z ú c a r e n e l b o l y  
b a t i d o  
b a t i d a  
c r e m a  
t e n d r á  
N o t a : l  
d e s e a d  
p r o c e s  
a g r e g u  
c r e m a  
l a c u c h  
R e f r i g e  
i n g r e d i e n t e s s e c o s d e l b o l .  
s e g u n d o s , u s a n d o l a c u c h i l l a d e m e t a l . R e t i r e l o s  
d e h o r n e a r / b i c a r b o n a t o ) e n e l b o l y p r o c e s e p o r 5  
C o l o q u e l o s i n g r e d i e n t e s s e c o s ( h a r i n a , s a l , p o l v o  
v é a s e l a p á g i n a 8 ) .  
p o s t r e  
d e c o r a  
p r o c e s  
L a c r e  
C ó m o  
( s i e m p r e a ñ a d a a z ú c a r p a r a h a c e r r a l l a d u r a ;  
y s e c o , y r e s é r v e l o s h a s t a e l m o m e n t o d e u s a r  
i n g r e d i e n t e s p r i m e r o , m i e n t r a s e l b o l e s t á l i m p i o  
p i c a d o s ( p o r e j . n u e c e s ) , p r e p a r e e s t o s  
S i l a r e c e t a r e q u i e r e r a l l a d u r a o i n g r e d i e n t e s  
l a m a s a d e s p u é s d e a ñ a d i r l a h a r i n a .  
L a r e g l a m á s i m p o r t a n t e e s n o s o b r e p r o c e s a r  
b i c a r b o n a t o d e s o d i o :  
s i r v a / c  
a n t e s d  
I n c o r p  
o p a s t e l e s / t o r t a s c o n p o l v o d e h o r n e a r y / o  
P a r a p r e p a r a r p a n e s / b i z c o c h o s s i n l e v a d u r a  
c l a r a s  
p r o c e s  
i m p e r c  
o b t e n e  
j u g o d  
p r e s i o n  
C o l o q u  
t o t a l m  
C e r c i ó  
C ó m o  
r e f r i g é r e l a h a s t a e l m o m e n t o d e u s a r .  
E n v u e l v a l a m a s a e n p a p e l f i l m / p l á s t i c o y  
a p r o x i m a d a m e n t e 1 p u l g a d a ( 2 . 5  
c m ) d e e s p e s o r .  
l a m a s a i n m e d i a t a m e n t e o f o r m e u n d i s c o d e  
p r o d u c i r á u n a m a z a s u a v e y h o j a l d r a d a . U t i l i c e  
d e p u l s a r n i b i e n l a m a s a f o r m e u n a b o l a ; l e i m s t p o i o s .  
p o r l a b o c a d e l l e n a d o m i e n t r a s p u l s a . D e j e  
d e l a h a r i n a d e m a í z . A g r e g u e a g u a h e l a d a  
o b t e n e r u n a m e z c l a q u e t e n g a l a c o n s i s t e n c i a  
m a n t e q u i l l a m u y f r í a e n e l b o l . P r o c e s e h a s t a  
C o l o 2 q 7 u . e h a r i n a c o m ú n , s a l y p e d a z o s d e  
p a r a p r o p o r c i o n e s e x a c t a s , v é a s e l a p á g i n a  
L o s i g u i e n t e d e s c r i b e e l m é t o d o g e n e r a l ;  
C ó m o p r e p a r a r m a s a d e h o j a l d r e :  
g r a s a  
m a y o n  
p i c a d a  
d i f e r e n  
e m u l s i  
d e l a m  
b a j a d o  
g o t e e  
v e g e t a  
m á q u i n  
y ½ c u  
j u g o d  
q u e l a m e z c l a e s t é b i e n m e z c l a d a .  
s e g ú n s e d e s c r i b e e n l a r e c e t a . P r o c e s e h a s t a  
m a n t e q u i l l a ( e n p e d a z o s d e 1 p u l g a d a / 2 . 5 c m ) ,  
a n t e r i o r m e n t e . A g r e g u e a z ú c a r , e s p e c i a s y  
m o l i d a s , p r o c e s e l a s g a l l e t a s s e g ú n s e d e s c r i b e  
P a r a p r e p a r a r f o n d o d e t a r t a d e g a l l e t a s  
8
p a s t e u r i z a d o , 2 c u c h a r a d a s d e v i n a g r e o d e  
e n e l b o l ¼ t a z a ( 6 0 m l ) d e s u s t i t u t o d e h u e v o  
P o r “ c a d a h u e v o ” d e r e c e t a t r a d i c i o n a l , c o l o q u e  
p i c a d a  
d e a z ú  
( 5 c m )  
C o r t e  
v e g e t a  
P e l a r l  
p e g a j o  
C ó m o  
p a s t e u r i z a d o .  
m é t o d o s i g u i e n t e q u e e m p l e a s u s t i t u t o d e h u e v o  
r e c o m e n d a m o s u s a r l a r e c e t a e n l a p á g i n a 2 6 o e l  
d e h u e v o c r u d o . P a r a p r e p a r a r m a y o n e s a , l e  
m o u s s e s y o t r a s r e c e t a s q u e i n c l u y e n y e m a s  
s o u f f l é s y b i s c o c h o s q u e n o r e q u i e r a n h o r n e a r s e ,  
m a y o n e s a , s a l s a h o l a n d e s a , a d e r e z o C é s a r ,  
l o s h u e v o s a n t e s d e u s a r l o s p a r a p r e p a r a r  
s a l u d . P o r l o t a n t o , l e a c o n s e j a m o s q u e c u e z a  
s a l m o n e l a y o t r a s b a c t e r i a s p e l i g r o s a s p a r a l a  
P r e c a u c i ó n : l o s h u e v o s c r u d o s p u e d e n c o n t e n e r  
l a m i s m  
o s a l s a  
h a s t a i  
d e ú l t i m  
m e z c l a  
y p r o c  
b o c a d  
e n c i e n  
i n g r e d  
b o l e s t  
p i c á n d  
( a n c h o  
a m b i e n  
p e d a c  
m a n t e  
a g r é g u  
c ó r t e l o  
U t i l i c e  
c r e m a  
C ó m o  
d e q u e e l b o l y l a c u c h i l l a e s t é n l i m p i o s y s e c o s .  
p e r m i t i r á p r e p a r a r m a y o n e s a i n f a l i b l e . C e r c i ó r e s e  
S u p r o c e s a d o r a d e a l i m e n t o s P r o C u s t o m 1 1  
C ó m o h a c e r m a y o n e s a :  
l e  
U S O S D E L A C U C H I L L A D E M E T A L  
d e m e t a l .  
c o n l o s d i s c o s ; ú s e l a s o l a m e n t e c o n l a c u c h i l l a  
d e l b o l . I m p o r t a n t e : n o u t i l i c e l a t a p a c o m p a c t a  
A l c e l a t a p a p a r a r e t i r S a E r l a N T I D O H O R A R I O .  
E N  
o t r a e n e l l a d o o p u e s t o d e l a t a p a ; g i r e l a t a p a  
C o l o q u e u n a m a n o c e r c a d e l l o g o t i p o C u i s i n a r t y  
P a r a r e t i r a r l a t a p a c o m p a c t a :  
l o t a n t  
n u e c e s  
a c e i t e  
d e u s a r l a t a p a .  
m a n t e  
m a n t e  
u n p u ñ  
P a r a c  
p r o c e s  
a v e r i g u  
q u e g o  
e l b o l c  
u n a b o  
d e 2 – 3  
l a p á g  
N o e x c  
n u e c e  
C ó m o  
A s e g ú r e s e d e q u e e l t a p ó n e s t é e n s u s i t i o a n t e s  
p a r a s u j e t a r l a . A N T O H O R A R I O  
s e a l e g i b l e . L u e g o , g i r e l a t a p a  
a p u n t e h a c i a a r r i b a y C u i s i n a r t d e l a t a p a  
E N S E N T I D O  
e l l o g o t i p o  
c o m p a c t a s o b r e e l b o l d e m a n e r a q u e  
e s t é n d e b i d a m e n t e i n s t a l a d o s . C o l o q u e l a t a p a  
C e r c i ó r e s e d e q u e e l b o l y l a c u c h i l l a p i c a d o r a  
P a r a i n s t a l a r l a t a p a c o m p a c t a :  
g a l l e t a s , t a r t a s y p a n e s .  
c u a n d o p r e p a r a r r e c e t a s t a l e s c o m o p a s t e l e s ,  
o a m a s a r , e s p e c i a l m m e n e t z e c l a r , h a c e r p u r é  
L a t a p a c o m p a c t a e s m u y p r á c t i c a p a r a p i c a r ,  
T A P A C O M P A C T A  
t r a b a j o  
( o p c i o n  
t r i t u r a d  
T a m b i  
f r u t a s .  
t a ½ z a ( 6 0 g ) d e h a r i n a p o r c a d a t a z a ( 2 0 0 g ) d e  
u n p o c o d e l a h a r i n a d e l a r e c e t a . N o u s e m á s d e  
m i n u t o s . C o l o q u e l a s f r u t a s e n e l b o l y a g r e g u e  
c o n g e l e l a s f r u t a s p o r a p r o x i m a d a m e n t e 1 0  
c i r u e l a s p a s a s y f r u t a s c o n f i t a d a s , p r i m e r o  
P a r a p i c a r f r u t a s p e g a j o s a s c o m o d á t i l e s , p a s a s ,  
f i n o s , s  
p r o c e s  
h a r i n a  
7
1 t a z a ( 2 0 0 g ) d e n u e c e s c o n ½ t a z a ( 6 0 g ) d e  
S i u n a r e c e t a i n c l u y e h a r i n a o a z ú c a r , c o m b i n e  
d e l e m  
y e c h e  
R e t i r e  
m a n t e q u i l l a .  
c o m o  
a s e g u r a r s e d e q u e l a s n u e c e s n o s e c o n v i e r t a n e n  
O F F / P U L S E , a v e r i g u a n d o a m e n u d o p a r a  
l a p á g i n a 1 8 ) . P r e s i o n e r e p e t i d a m e n t e e l b o t ó n  
N o e x c e d a l a c a p a c i d a d m á x i m a d e l b o l ( v é a s e  
C ó m o p i c a r n u e c e s :  
i n t r o d u  
L o s a l i  
q u e s o  
P a r a p  
c o m o  
i n g r e d  
t i e m p o p r o c e s a l o s a l i m e n t o s .  
R e c u e r d a q u e l a t e x t u r a f i n a l d e p e n d e d e c u á n t o  
g ) d e a  
D e s p u  
p a r a m e z c l a r .  
l l e n a d o p  
h u e v o s , c r e m a , c o n d i m e n t o s ) . S i g a p r o c e s a n d o e c h e l o s  
l o s i n g r e d i e n t e s e s p e c i f i c a d o s e n l a r e c e t a ( p o r e j . e m p u j a d o  
D e j e l o s a l i m e n t o s m o l i d o s e n e l b o l y a g r e g u e  
e l b o l y c  
i n s t a l a r l a  
l o s p e d a z  
a p a r a t o ,  
b o l . S i e s  
p u e d e n q  
D e v e z e n  
e s p á t u l a s i e s n e c e s a r i o .  
c o n s i s t e n c i a d e s e a d a . R a s p e e l b o l c o n u n a  
l u e g o p r o c e s e c o n t i n u a m e n t e h a s t a o b t e n e r l a  
e n l a s e c c i ó n a n t e r i o r . P U L S E p a r a p i c a r , y  
P r e p a r e l o s a l i m e n t o s s e g ú n s e d e s c r i b i ó  
C ó m o m o l e r c a r n e , a v e s , p e s c a d o y m a r i s c o s :  
p o d e r v a c  
c a n t i d a d  
e s p á t u l a s i e s n e c e s a r i o .  
l a c o n s i s t e n c i a a m e n u d o . R a s p e e l b o l c o n u n a l í q u i d o . D  
c o n t i n u a m e n t e p o r v a r i o s s e g u n d o s . A v e r i g ü e  
P a r a o b t e n e r u n a t e x t u r a m á s f i n a , p r o c e s e  
m á s s u a v  
c o n u n a e  
e s p e r a n d o u n s e g u n d o e n t r e c a s d e a p a p r u á l n s d a o c i l ó o n s . d e l c a v l d e o g e t a l e  
s e g u n d o 3 o 4 v e c e s , C o l o q u e s o l a m e e n n t a e g u l o a s / c  
p á g i n a 1 8 ) . O p r i m a e l b o t ó n O F F / P U L S E p o r u n P a r a h a c e  
e x c e d a l a c a p a c i d a d m á x i m a d e l b o l ( v é a s e l a  
p a r a o b t e n e r r e s u l t a d o s m á s h o m o g é n e o s . N o  
C o r t e l a c a r n e e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m )  
U t i l i c e a l i m e n t o s h e l a d o s , p e r o n o c o n g e l a d o s .  
C ó m o p i c a r c a r n e , a v e s , p e s c a d o y m a r i s c o s :  
n o h a g N a O T A :  
m e s e s , e n u n a b o l s a o u n r e c i p i e n t e h e r m é t i c o .  
T a m b i é n p u e d e n c o n g e l a r s e d u r a n t e h a s t a  
d u r a n t e 1 0 d í a s o m á s , e n u n a b o l s a h e r m é t i c a .  
l a s h i e r b a s p o d r á n c o n s e r v a r s e e n e l r e f r i g e r a d o r  
S i e s t á n c o m p l e t a m e n t e s e c a s c u a n d o l a s p i c a s ,  
m á s h i e r b a s p o n e e n e l b o l , m á s f i n o e l r e s u l t a d o .  
h a s t a o b t e n e r l a c o n s i s t e n c i a d e s e a d a . C u a n t a s  
l a s h i e r b a s . C o l o q u e l a s h o j a s e n e l b o l y p r o c e s e  
l i m p i o s y t o t a l m e n t e s e c o s .  
f i n a l d e  
r e c e t a  
d e m e  
p u r é d  
o b t e n e  
c o n t i n u  
P U L S E  
d e l b o  
u n i f o r m  
p u l g a d  
P r i m e r  
C ó m o  
Q u i t e l o s t a l l o s d e  
l o s a l i m  
c o n u n  
A v e r i g  
L a s h i e r b a s , e l b o l y l a c u c h i l l a d e b e n e s t a r  
C ó m o p i c a r h i e r b a s f r e s c a s :  
p i c a r l o ; e s t o p o d r í a d a ñ a r l a c u c h i l l a o e l a p a r a t o .  
c o m o p a r a c o r t a r s e c o n c u c h i l l o , n o i n t e n t e  
s i e l q u e s o e s d e I M m P a s O i a R d T o A d N u T r o E :  
a l i m e n  
P U L S E  
g r u e s o  
e l b o t ó  
b o l ( v é  
u n i f o r m  
u n a t e x t u r a r a l l a d a .  
c e b o l l a . C o n e l q u e s o d u r o y e l c o c o , o b t e n d r á  
E s t e m é t o d o e s i d e a l p a r a p i c a r a j o , c h a l o t e y  
6
p u l g a d a ( 2 . 5 c m ) ; e s t o p r o d u c i r á r e s u l t a d o s m á s  
P r i m e r o , c o r t e l o s a l i m e n t o s e n p e d a z o s d e 1  
C ó m o p i c a r f r u t a s / v e g e t a l e s c r u d o s :  
p e d a z o  
p a r a p  
c a l a b a  
d e p r o  
P r o c u r  
m i e n t r a s v a c í a e l b o l .  
c u c h i l l a p o r e l e j e c o n s u d e d o o u n a e s p á t u l a  
e n s u p u e s t o a l v a c i a r e l b o l . O ( 3 ) s o s t e n g a l a  
e l o r i f i c i o d e b a j o d e l b o l y m a n t e n g a l a c u c h i l l a  
a n t e s d e v a c i a r e s t e . O ( 2 ) i n t r o d u z c a e l d e d o e n  
l a c u c h i l l a p o r e l e j e d e p l á s t i c o y r e t í r e l a d e l b o l  
C e r c i ó r e s e q u e s u s m a n o s e s t á n s e c a s . ( 1 ) A g a r r e  
e v i t a r q u e l a c u c h i l l a s e c a i g a a l v a c i a r e l b o l :  
U t i l i c e u n o d e l o s m é t o d o s s i g u i e n t e s p a r a  
p o n g a e n  
t r a s e r a d e  
c o n e l m e  
s u j e t a l a f  
U n a 3 . f u n d a  
b l o q u e o ) .  
c u a n d o l a  
p e r o m u e  
d e l j u e g o  
U n 2 e . m p u j  
p a r a r e t i r a r l o d e l a b a s e .  
d e r r a m e s . G i r e e l b o l e n s e n t i d o h o r a r i o y á l c e l o  
l a c u c h i l l a ; e s t o c r e a r á u n s e l l o q u e e v i t a r á l o s  
S i e m p r e r e t i r e e l b o l d e l a b a s e a n t e s d e r e t i r a r  
e s t o p u e d e d a ñ a r e l b o l .  
N o i n t e n t e r e t i r a r l a t a p a y e l b o l a l m i s m o t i e m p o ;  
l í q u i d o o a  
a l i m e n t o s  
d e l e m p u  
L a b o c a d  
e n c a j a e n  
U n 1 p . e q u e  
j u e E g l o d e  
d i s c o s  
s e n t i d o h o r a r i o . Á l c e l o ; l a t a p a s e g u i r á .  
d e l a l s e j p o a s t a s v e l r o t s i c a d l e e d s o , s y g i r e e n  
S o s t e n g a e l j u e g o d e e m p u j a d o r e s , m a n t e n i e n d o  
e l j u e g o d e e m p u j a d o r e s a l m i s m o t i e m p o ) .  
A b r a l a t a p a p r i m e r o ( p u e d e r e t i r a r l a t a p a y  
c o m p l e t a m e n t e a n t e s d e a b r i r l a t a p a .  
t i e n e 3 p a r t e s :  
t r a b a j a c o n t o d o s l o s a d E a l p t a d o  
E s p e r e h a s t a q u e e l m o t o r s e h a y a d e t e n i d o  
c a l a b a  
t r i t u r a  
p r o d u c  
l a m a y  
q u e l a s r e c o m e n d a d a s ( v é a s e l a p á g i n a 1 8 ) .  
N o p r o c e s e c a n t i d a d e s d e a l i m e n t o s m á s a l t a s  
a p r o x i m a d a m e n t e .  
U t i l i c e p e d a z o s d e l m i s m o t a m a ñ o  
e s c a p a z d e t r i t u r a r  
d i s E c l o t r i t  
r e s u l t a d o s c o n s i s t e n t e s :  
d e s c r i b e e n e l l i b r o d e r e c e t a s . P a r a o b t e n e r  
m a y o n e s a , m a s a d e h o j a l d r e o p a n , s e g ú n s e  
y p e p i n  
c o l , c e  
e s p e r f e c t o p a r a r e b a d n i a s E r c l o r e b  
h a m b u r g u e s a s o s a l c h i c h a s . L u e g o , p r e p a r e  
I n t e n t e p i c a r o t r o s a l i m e n t o s , c o m o c a r n e p a r a  
s e m i c o  
v e g e t a  
r o d a j a  
a v e r i g ü e s u t e x t u r a d e s p u é s d e c a d a p u l s a c i ó n .  
s u e l e n l i c u a r s e m u y r á p i d a m e n t e ;  
c o r t a h e r m o s a s  
d i s E c l o r e b  
d e s e a d a . C i e r t o s a l i m e n t o s , c o m o l a s c e b o l l a s ,  
b o t ó n O F F / P U L S E h a s t a o b t e n e r l a c o n s i s t e n c i a  
a m e n u d o . S i g a o p r i m i e n d o r e p e t i d a m e n t e e l  
l o s a l i m e n t o s . A v e r i g ü e l a t e x t u r a d e l o s a l i m e n t o s  
U t i l i z a r l a f u n c i ó n d e p u l s o e v i t a s o b r e p r o c e s a r  
l o s p o n e e n l a t r a y e c t o r i a d e l a c u c h i l l a .  
y b i z c o  
g l a s e a  
m e z c l a  
s a l s a s  
p r e p a r  
u s u a r i o  
g r u e s o  
q u e s o  
v e g e t a  
a n t e s d e v o l v e r a p r e s i o n a r e l b o t ó n P U L S E ; e s t o  
P e r m i t a q u e l o s a l i m e n t o s b a j e n a l f o n d o d e l b o l  
s u e l t e e l b o t ó n O F F / P U L S E d o s o t r e s v e c e s .  
q u e e s t é d e b i d a m e n t e i n s t a l a d o . O p r i m a y l u e g o  
e l j u e g o d e e m p u j a d o r e s p a r a a s e g u r a r s e d e  
e s c a p a z d e p i c a r c f u r u c L t h a i s l l / a d  
i n g r e d i e n t e s e n e l b o l . C i e r r e l a t a p a , p r e s i o n a n d o  
P A U T  
I n s t a l e l a c u c h i l l a d e m e t a l y c o l o q u e l o s  
5
1 .  
1 0 .  
b i s f e n o l A  
c o n l o s a  
N i n g u n a  
S i n 1 B 1 P . A  
2 .  
5 .  
1 0 . E  
9 . A d a  
8 . D i  
3 .  
o t r o p a r a  
u n d i s c o  
D o s 7 d . i s c  
9 .  
C u c 6 h . i l l a  
p a r a p i c a  
T a p a 5 . c o m  
4 .  
8 .  
J u e g 4 o . d e  
3 . T a  
2 . B o l  
d e u s a r  
B l o 1 q . u e -  
7 .  
7 .  
L a m á  
p a p a s ,  
p e r m i t  
e f i c a c i  
l i c u a , h  
q u e p i  
e s u n a p a r a C t o u s c t o o m m  
6 .  
L P a i p e r o  
P r o  
®
4
3 3  
1 8  
1 8  
1 6  
1 6  
1 5  
G a r a n t í a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
R e c e t a s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . . a . p a c i d a d d e l b o l  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I n f o r m a c i ó n t é c n i c a  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P . . a . r a s u s e g u r i d a d  
m a n t e n i m i e n t o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
L i m p i e z a , a l m a c e n a j e y  
1 4  
. . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . .  
R e s o l u c i ó n d e p r o b l e m a s  
1 4 . . . . . .  
1 4  
C ó m o r e b a n a r / t r i t u r a r / r a l l a r q u e s o s  
C ó m o r e b a n a r c a r n e / p o l l o  
1 3  
T é c n i c a s p a r a r e b a n a r / t r i t u r a r / r a l l a r . . . . . .  
1 3  
. . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . .  
r e b a n a d o s / t r i t u r a d o s b o l  
C ó m o r e t i r a r l o s a l i m e n t o s d e l  
1 3  
1 2  
C ó m o r e b a n a r / t r i t u r a r / r a l l a r  
r e b a n a r / t r i t u r a r / r a l l a r . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
P r e p a r a c i ó n d e l o s a l i m e n t o s p a r a  
p e l i g r o s o  
m á q u i n a s  
p r o c e s a d  
N o 3 u . t i l i c e  
1 2  
1 1  
1 0  
. . . . . . . . . . . . . . . . . . . . . m . . . a . . s . . a . . . d . . u . . l . c . . e . . . . . . . . . .  
R e s o l u c i ó n d e p r o b l e m a s a l a m a s a r  
e s t o p r e s  
p a r a p a p  
l o s d i s c o  
r e b a n a d o  
d i s c o o a  
N O 2 . u t i l i c e  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . m . . . a . . s a d e l e v a d u r a  
R e s o l u c i ó n d e p r o b l e m a s a l a m a s a r  
. . . . . . . . . . . . . . . . . l e . . v . . a . . d . . . u . . r . a . . . . . . . . . . . . . . . . . . . . . . .  
T é c n i c a s p a r a a m a s a r m a s a d e  
l í q u i d o p o  
l í q u i d o s c  
N o 1 u . t i l i c e  
T a p a c  
8
8
6
5
. . . . . . . . . . . . . . . . . . . . .  
U s o s d e l a c u c h i l l a d e m e t a l  
. . . . . . . . . . . . . . . . . . . . . . . . . . . T . . . a . . p . . a . . . c . . o . . m . . p a c t a  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P . . a . . u . . t . a . . s g e n e r a l e s  
P i e z a s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
f u n c i ó n  
c o n u n  
S i a ú n  
S i n o e  
c o r r i e n  
e n c h u f  
l a o t r a  
c l a v i j a  
E l c a b  
A V I S O  
3
2
. . . . . .  
M e d i d a s d e s e g u r i d a d i m p o r t a n t e s  
d e s e m b a l a j e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
I m p o r t a n t e s i n s t r u c c i o n e s d e  
Í n d i c e  
3
i n s t a l e l a c  
b o l . P a r a p  
N o 5 g . u a r d e  
N o u t i l i c e  
l l a m e a l 1  
d e e m p u j a  
d e 4 s e g u  
l a t a p a . S i  
S O L A M E N T E  
D O M É S T I C O  
P A R A U S O  
I N S T R U C C I O N E S d e t e n i d o c  
E s 4 p . e r e h a  
G U A R D E E S T A S  
l l e n a d o ; s i  
N u n c a i n t r  
E v i 3 t e . e l c o  
c i e r r a .  
a p a r a t o e s  
u n a e s p á t u  
d u r a n t e e l  
u t e n s i l i o s a  
d a ñ o a l a p  
P a 2 r a . r e d u c  
f u n d a s e s  
N o 1 u . t i l i c e e  
O p e r a c  
o l a p u e r t a d e l a r m a r i o / g a b i n e t e c u a n d o  
e s p e c i a l m e n t e s i e s t e t o c a l a s p a r e d e s  
c o n e c t a d o p r e s e n t a u n r i e s g o d e i n c e n d i o ,  
e n u n a r m a r i o / g a b i n e t e .  
d e s c o n e c t e e l a p a r a t o a n t e s d e g u a r d a r l o  
d e n t r o d e u n a r m a r i o / g a b i n e t e .  
N o 7 h . a g a f u n c i o n a r e l a p a r a t o d e b a j o o  
m e n o s e l e c t r i c i d a d .  
e l e c t r i c i d a d ; o t r o s a c c e s o r i o s p u e d e n u t i l i z a r  
b a s a d a e n e l a c c e s o r i o q u e c o n s u m e m á s  
L a 6 p . o t e n c i a n o m i n a l m á x i m a ( 5 . 2 a m p ) e s t á  
D e j a r e l a p a r a t o  
S i e m p r e  
a j u s t e .  
e m p u j a d o r e s e n l a p o s i c i ó n d e b l o q u e o .  
N u 5 n . c a g u a r d e e l a p a r a t o c o n e l j u e g o d e  
d a ñ a r e l a p a r a t o .  
i n c e n d i o , u n c h o q u e e l é c t r i c o o u n a h e r i d a , o  
v e n d i d o s p o r C u i s i n a r t p u e d e p r o v o c a r u n  
E l 4 u . s o d e a c c e s o r i o s n o r e c o m e n d a d o s o  
a u t o r i z a d o  
a l a g u a ; r e  
d e s p u é s d  
d e b i d a m e n  
c l a v i j a e s t u  
N o 6 u . t i l i c e e  
c o n t a c t o c  
d e l a e n c i m  
N o 5 p . e r m i t a  
s e d e s c r i b e e n e s t e m a n u a l d e i n s t r u c c i o n e s .  
p r o p ó s i t o p a r a e l c u a l f u e d i s e ñ a d o , s e g ú n  
u s o d o m é s t i c o . U t i l í c e l o ú n i c a m e n t e c o n e l  
E s t 3 e . a p a r a t o e s t á h o m o l o g a d o p o r U L p a r a  
N o 4 l . o u t i l i c  
t i e m p o d e r e a c c i ó n o s u p e r c e p c i ó n .  
a l c o h o l u o t r a s u s t a n c i a q u e a f e c t e s u  
N o 2 u . t i l i c e e s t e a p a r a t o b a j o e l e f e c t o d e l  
n u n c a j a l e  
l a t o m a d e  
d e l i m p i a r l  
u s o , a n t e s  
D e 3 s . c o n e c t  
d i s c a p a c i d a d e s .  
o c e r c a d e n i ñ o s o p e r s o n a s c o n c i e r t a s  
c u i d a d o s a m e n t e c u a n d o s e a u s a d o p o r  
S u 1 p . e r v i s e e l u s o d e e s t e a p a r a t o  
c o n s u m o  
L a s 2 . c u c h i l l  
G e n e r a l  
L e a 1 . t o d a s  
P r e p a r a  
c o l o q u e e l b l o q u e - m o t o r e n a g u a u o t r o l í q u i d o .  
P a r a r e d u c i r e l r i e s g o d e e l e c t r o c u c i ó n , n o  
L i m p i e z a  
s i g u i e n t  
p r e c a u c  
A l u s a r  
d e l a t a p a .  
I M P  
S E G  
M E  
N o 7 i . n t e n t e f o r z a r e l m e c a n i s m o d e s e g u r i d a d  
c e r r a d a a n t e s d e e n c e n d e r e l a p a r a t o .  
A s 6 e . g ú r e s e d e q u e l a t a p a e s t é d e b i d a m e n t e  
a l c a n c e d e l o s n i ñ o s .  
i n s t a l a d o . G u a r d e l o s a c c e s o r i o s f u e r a d e l  
a s e g u r a d o d e q u e e l b o l e s t é d e b i d a m e n t e  
2
l a v e z .  
Á l c e l o s y r  
c o n t i e n e l a  
V e r á 6 . u n b l  
R e t i 5 r e . e l b  
A F I L A D O S  
L O S F I L O  
P O R E L E  
C U I D A D O  
A L C E L A C U C H I L L A l a c u c h i l l a  
d e s l i c e d e  
e l b o r d e y  
d e l b l o q u e  
e m p u j a d o  
C O R T A N T  
S U M O C U  
l a r g o s d e l  
s e e n c u e n  
E l d i s c o r e  
e s p u m a . S  
e n l a s c a v  
y e l t a p ó n  
d e l a p r o c  
e s p u m a d  
E n l 4 a . c a j a ,  
S O N F I L O  
d e n t r o d e l  
r e b a n a d o r  
Q u i t 3 e . e l i n  
m a n u a l d e  
A b r a 2 . l a c a  
c o r r e c t o , n  
A s e g ú r e s e  
a m p l i a , c o  
P o n 1 g . a l a c  
c o n t i n u  
c u i d a d  
P a r a e  
C O R T  
P R E C  
d e i n s t  
r e m o v  
r e b a n a  
d e m e  
l a v e r i f i c a c i ó n d e l a f e c h a d e c o m p r a o r i g i n a l .  
w w w . c u i s i n a r d t i . s c p o o m n i b l e e n  
L e a c o n s e j a m o s q u e l l e n e e l f o r m u l a r i o d e r e g i s t r o  
a f i n d e f a c i l i t a r  
a p a r a t o .  
e m b a l a j e ; p u e d e q u e l o n e c e s i t e p a r a e n v i a r e l  
L e a 1 c 0 o . n s e j a m o s q u e g u a r d e e l m a t e r i a l d e  
y s u s a c c C e s u o i s r i n o  
®
E s t a c  
a n t e s d e u s a r l o .  
m e s a y l e a c u i d a d o s a m e n t e l a s i n s t r u c c i o n e s  
C o l o 9 q . u e e l a p a r a t o s o b r e l a e n c i m e r a o l a  
D E  
I N S  
I M  
r e t i r a r l o d e l a c a j a .  
c a j a . A g á r r e l o c o n a m b a s m a n o s y á l c e l o p a r a  
E l b 8 l o . q u e - m o t o r s e e n c u e n t r a e n e l f o n d o d e l a  
R e t i 7 r e . e l b l o q u e d e e s p u m a i n t e r m e d i o .  
s i e m p r e l e a c u i d a d o s a m e n t e l a s i n s  
P a r a s u s e g u r i d a d y p a r a d i s f r u t a r  
S e r i e D L C - 8 S  
P r o  
L I B R O D E R E C E T A S  
I N S T R U C C I O N E S Y  
Version No: IB-4274-ESP  
Size: 210X148MM  
Saddle Stitiched  
Number of Page:72PP  
Materal: 105gsm gloss art paper for whole book  
Coating: Gloss Varnishing In Cover  
Color(Front): Cover:4C(black)+1C(black)  
(Back): Inside:1C(black)+ 1C(black)  
Date: 29-Jan-2016Co-ordlinator:Astor You/Linda Ouyang  
Hugo Description  
PDF version: IB-4274-ESP(0.0)  
Hugo Code: SMT 0401 IB-1-1  
Hugo Diecut:  
Operator:CW  
IRP:BBJ  
Hot Stamping:  
Spot UV:  
Embossing:  
Remark: Quality Request(1)  

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