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Making Pastry .............................Page10
Making Quick Breads ........................Page10
Processing Yeast Dough ......................Page11
Slicing ...................................Page14
Round Fruits and
Vegetables............................Page14
WholePeppers ..........................Page14
IfitDoesn’tFit ..........................Page14
Cabbage ...............................Page14
Small Round Fruits and
Vegetables............................Page15
Long Fruits and
Vegetables............................Page15
Small Amount of
Food ................................Page15
French-cut Green
Beans ...............................Page15
Julienne or Matchstick
Strips................................Page15
Cooked Meat and
Poultry ...............................Page16
Uncooked Meat and
Poultry . . .............................Page16
Sausages ..............................Page16
Salami and Hard
Sausages ............................Page16
Shredding.................................Page16
Round Fruits and
Vegetables............................Page16
Long Vegetables .........................Page16
Cabbage for Coleslaw .....................Page16
HardCheese ...........................Page16
Firm Cheese ............................Page16
Processing Cheese .........................Page17
Making Baby Food ..........................Page17
Adapting Recipes ...........................Page17
CleaningandStoring ........................Page18
Troubleshooting Guide .......................Page19
ForYourSafety.............................Page19
Technical Information ........................Page20
Recipes ..................................Page20
Warranty ..................................Page48
THE PARTS
The Cuisinar t
®
DLC-X Plus food processor, a compact and
versatile appliance, has a large feed tube that is easy to use.
The machine chops, minces, shreds, grates, slices, blends,
purées, emulsifies, mixes and kneads – all with great efficiency
and speed.
Completely assembled, it is only 17 inches high (43 cm) and
stores conveniently under most kitchen cabinets. With the
cover inverted, it is 12
1
⁄2 inches high (32 cm). It includes:
1. A motor base with a vertically projecting shaft and two
control levers.
2. A work bowl with an 8-inch diameter (20 cm).
3. A cover with a large feed tube 6 1/4 inches long x 3 1/4
inches feed wide (16 x 8cm).
4. An easy to use pusher assembly that slides over the
feed tube.
5. A shar p metal blade.
6. A plastic dough blade.
7. Three serrated slicing discs, to produce slices 2 mm,
4 mm or 6 mm thick.
8. A shredding disc.
9. A detachable stem that fits all discs.
10. A plastic spatula.
11. A plastic cleaning tool.
THE PROCESSING TOOLS
The metal blade is the master tool, the one you’ll use most
often. It 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, makes mayonnaise and Hollandaise sauce,
and mixes tender, flaky pastry.
The dough blade mixes and kneads yeast doughs more
efficiently than the metal blade. Use it for all yeast dough
unless the recipe calls for less than 3
1
⁄2 cups of flour
(17
1
⁄2 ounces, 500g).
3
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