Cuisinart DLC-XP - Manual (Page 21)

• Do not use the pusher assembly if the sleeve becomes
detached from the pusher. Call Cuisinart Customer Service
right away. Our toll-free number is given in the back of
this book.
TECHNICAL INFORMATION
The motor in your food processor operates on standard line
operating current. The appropriate voltage and frequency for
your machine are shown on a label under the base.
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
successive 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.
Safety switches prevent the machine from operating when the
work bowl or the cover is not locked into position. The motor
stops within seconds when the machine is turned off, and a
fast-stop circuit stops motor instantly when the pusher
assembly is unlocked.
Recipe Notes:
Preparation times are approximate and are based on the time it
takes to assemble the ingredients, once they have been gathered
from the refrigerator and cupboard and placed on the counter.
Cooking times are additional as noted.
Nutritional analyses are based on number of servings indicated.
If a recipe produces a range of servings, the nutritional analyses
are based on the highest serving yield for that particular recipe.
RECIPES
SALSA
Yield: 10 cups
Preparation: 10 – 15 minutes
6 cloves garlic, peeled
6 jalapeño peppers, cored, seeded and quartered
1 large red onion (12 ounces), peeled, cut in 1-inch pieces
3/4 cup medium packed fresh cilantro leaves, to taste
4 pounds ripe, firm tomatoes, cored and cut in eighths
1 tablespoon kosher salt
1-1/2 teaspoons ground cumin
4
tablespoons freshly squeezed lime juice
Insert the metal blade. With the machine running, drop the garlic
and jalapeño peppers through the small feed tube and process to
chop, about 10 seconds. Scrape the work bowl. Add the onion
cubes and cilantro leaves to the work bowl; pulse to chop,
8-10 times. Scrape the work bowl. Add the tomatoes; pulse to
chop, 10-12 times. Scrape the work bowl. Add the salt, cumin
and lime juice; pulse to combine, 5 times. Transfer to a medium
bowl and refrigerate for at least 30 minutes to allow the flavors to
blend. Salsa is best when made the day it is to be served, but
will keep for a day or two when refrigerated. Stir if it separates.
Note: Salsa is best made with fresh, ripe summer and early
autumn tomatoes. If they are not available, use equal amounts of
ripe Italian plum tomatoes and drained, canned Italian plum
tomatoes (weigh after draining).
Nutritional analysis per 4 tablespoon serving:
Calories 14 (0% from fat) • carbo. 3g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 47mg • fiber 1g
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