INSTRUCTION AND
RECIPE BOOKLET
Pro Custom 11™ Food 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 11™ Food 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 11™ Food 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 11™ Food
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
23⁄4 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
13⁄4 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
23⁄4 pounds
(65 cookies)
Thin Liquid
Thick Liquid
23⁄4 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: 11⁄3 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
51⁄4
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
11⁄2
41⁄2
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: 11⁄3 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
22⁄3
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: 13⁄4 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: 22⁄3 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
11⁄4
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
22⁄3
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 1⁄8 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 (21⁄4 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
11⁄3
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 3⁄4-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 (21⁄4 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
12⁄3
Yield: two 1-pound loaves
3
⁄4
1
package (21⁄4 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
11⁄2
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.
11⁄2
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
11⁄2
11⁄2
1
1
3
⁄
2
⁄4
4
11⁄2
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
11⁄2
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
11⁄2
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
11⁄2
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 11™ Food 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 11™ Food 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 11™ Food
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 11™ Food
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
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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
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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
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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
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. . . . . . . . . . . . . . . . . . . . . .
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1 4 . . . . . .
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C ó m o r e b a n a r c a r n e / p o l l o
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1 3
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. . . . . . . . . . . . . . . . . . .
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1 3
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p r o c e s a d
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. . . . . . . . . . . . . . . . . . . . . m . . . a . . s . . a . . . d . . u . . l . c . . e . . . . . . . . . .
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e s t o p r e s
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . .
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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
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8
8
6
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
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l l e n a d o ; s i
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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
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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 .
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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
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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
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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
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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
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c o n s u m o
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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 .
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L i m p i e z a
s i g u i e n t
p r e c a u c
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d e l a t a p a .
I M P
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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
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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
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C O R T A N T
S U M O C U
l a r g o s d e l
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e n l a s c a v
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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
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m a n u a l d e
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c o r r e c t o , n
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a m p l i a , c o
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P R E C
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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
®
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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:
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Remark: Quality Request(1)
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