Cuisinart Pro Custom 11 Cup Food Processor User Manual

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.

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

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.

The machine includes:

1. Motor base with a vertically project-

ing shaft and two large control levers

2. Work bowl

3. Cover with a large feed tube

4. Pusher assembly that slides over the

feed tube

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

8. Shredding disc

9. Detachable stem that fits all discs

10. Plastic spatula

11. BPA free (not shown).

All materials that come in contact

with food or liquid are BPA free

10.

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

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.

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

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

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

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.

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.

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.

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

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

chill

yes

Semi-Soft

Blue,

Fontina,

Bel Paese

chill

Semi-Hard

Cheddar, Monterey Jack

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

Hard

Parmesan, Romano,

Pecorino, Asiago

yes

room

temp.

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

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.

NOTES:

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

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

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

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

large garlic clove, peeled

jalapeño, halved and seeded

cup tightly packed cilantro leaves

medium scallion, white part and

2 inches of green, cut into

1-inch pieces

⁄

ripe medium avocados, peeled,

halved and pitted

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.

⁄

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

⁄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

⁄

cup shelled pecans

ounces cream cheese, cut in

1-inch pieces

Yield: 4½ cups

tablespoons blue cheese

small garlic clove, peeled

Process nuts with metal blade until finely

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.)

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

⁄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

ounces lentils

garlic clove, peeled

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

Yield: 4 cups Leek and Potato Soup or

6 cups Vichyssoise

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

1½

teaspoon kosher salt*

teaspoon freshly ground black pepper

Pinch dried thyme

⁄8

pound Polish kielbasa or other

smoked sausage

⁄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

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

small onion, quartered

cup loosely packed parsley leaves

slices day-old bread, broken into pieces

pounds boneless chuck, cut into

1-inch pieces*

Yield: 6 cups

⁄3

1½

⁄

pound split green peas

garlic clove, peeled

large onion, quartered

pound smoked ham hocks

cups water

tablespoons milk*

⁄

teaspoon kosher salt

teaspoon dried thyme

large egg

5¹⁄4

⁄8

medium carrots, peeled

large celery stalk

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.

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

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

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

pounds boneless/skinless chicken

breasts

red peppers, cored, seeded and cut

vertically into 3 strips

scallions, cut to ﬁt feed tube

horizontally

1½

teaspoon kosher salt

zucchini, cut to ﬁt feed tube horizontally

yellow squash, cut to ﬁt feed tube

horizontally

⁄

teaspoon crushed red pepper

can (8 ounces) whole tomatoes

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.

⁄4

Brown cumin seeds in medium saucepot over

medium heat. Shake pan constantly and cook until

cumin begins to smoke, about 1 minute. Reserve.

⁄4

1-inch piece fresh ginger

cup vegetable oil

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

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

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.

teaspoon kosher salt

Freshly ground black pepper

Pinch of nutmeg (optional)

large potatoes, peeled, boiled

and drained

Yield: 54, ½-ounce crab cakes

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.

⁄4

cup mayonnaise

large egg

⁄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).

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

ounces Gruyère cheese, cut into

1-inch cubes

2½

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

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

⁄

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.

1¹⁄2

4¹⁄2

⁄

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.

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

medium carrots, peeled

medium zucchini

cup unsalted butter

⁄4

Cut lettuce into sections to fit feed tube. Use slic-

ing disc with medium pressure.

Kosher salt

Freshly ground black pepper, to taste

⁄

teaspoon chopped fresh tarragon (or

Transfer contents of work bowl to platter, arrang-

ing tomatoes over lettuce in an attractive pattern.

⁄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.

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

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.

⁄

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

⁄

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.

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

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.

2²⁄3

⁄

Yield: 8 servings

⁄

teaspoon kosher salt

cup olive oil

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)

⁄

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.

⁄

⁄4

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.

⁄2

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.

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

cups fresh cranberries

navel orange, unpeeled and quartered

cup granulated sugar

⁄

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

large egg yolks

tablespoons white wine vinegar or fresh

lemon juice

jalapeños, halved and seeded

cup packed cilantro leaves*

tablespoon fresh lime juice

teaspoon kosher salt

medium tomatoes, cored and quartered

medium onion

⁄

tablespoons water

teaspoon granulated sugar

teaspoon dry mustard powder

teaspoon kosher salt

teaspoon ground white pepper

cup ﬂavorless vegetable oil

⁄

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

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

cups milk

large egg yolks

cup granulated sugar

teaspoon pure vanilla extract

tablespoons unbleached,

all-purpose ﬂour

Yield: three 9-inch pie shells

⁄

2²⁄3

cups unbleached, all-purpose ﬂour

sticks very cold, unsalted butter,

cut into 1-inch pieces

⁄

teaspoon kosher salt

cup ice water

tablespoons unsalted butter, softened

⁄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.

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.

⁄4

⁄

cup very hot water

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

package (2¹⁄4 teaspoons) active dry

yeast

tablespoons granulated sugar, divided

cup warm water (105°F–110°F)

cup sour cream

⁄

QUICK BREADS, YEAST

BREAD AND PIZZA

cup cold milk

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.

⁄2

teaspoon kosher salt

tablespoons unsalted butter, melted

and divided

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

⁄2

cup packed light brown sugar

cup dates, cut into 1-inch pieces

cup pecan halves

⁄

teaspoon ground cinnamon

⁄

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.

large eggs

cup fresh, frozen or canned corn

kernels

⁄

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.

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

package (2¹⁄4 teaspoons)

active dry yeast

White Bread

We used unbleached, all-purpose flour and

had great results.

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

⁄

1²⁄3

Yield: two 1-pound loaves

⁄4

package (2¹⁄4 teaspoons) active dry

yeast

⁄

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

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.

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

14-inch pizza crust

(previous recipe)

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

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

⁄

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.

⁄

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.

⁄

tablespoons unbleached, all-purpose

ﬂour

teaspoon ground cinnamon

teaspoon ground nutmeg

pounds apples, peeled and cored

⁄

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.

⁄

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.

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

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

⁄

cup quick-cooking oats

cup pecan halves

Fudgy Brownies

These easy-to-make brownies are always a favor-

ite in lunchboxes or for after-school snacks.

cup unsalted butter, cut into 1-inch

pieces

cup granulated sugar

cup packed light brown sugar

large eggs

⁄

Yield: 24 brownies

Nonstick cooking spray

teaspoon pure vanilla extract

cups unbleached, all-purpose ﬂour

teaspoon baking soda

teaspoon kosher salt

ounces semisweet chocolate chips

Nonstick cooking spray

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

⁄

⁄4

1¹⁄2

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.

⁄

1¹⁄2

teaspoons baking powder

cup pecan halves

⁄

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.

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

Yield: 8 to 10 servings

⁄

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

Fine, dry breadcrumbs for dusting pans

pound carrots, peeled

cup granulated sugar

cup packed dark brown sugar

large eggs

cup corn oil

⁄

cup confectioners’ sugar

teaspoon pure vanilla extract

⁄

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.

⁄

⁄4

teaspoon pure vanilla extract

cup walnut pieces

cup unbleached, all-purpose ﬂour

tablespoon unsweetened cocoa

teaspoon baking powder

teaspoon ground cinnamon

teaspoon baking soda

teaspoon kosher salt

⁄

Pear Frozen Yogurt

cup raisins

Yield: Six 1-cup servings

Cream Cheese Frosting (recipe follows)

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.

⁄

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.

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

medium Golden Delicious apples,

peeled and cored

small bananas

tablespoons confectioners’ sugar

tablespoons fresh lemon juice

1¹⁄2

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,

www.cuisinart.com for a fast, efficient way to

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

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.

NOTES:

150 Milford Road

East Windsor, NJ 08520

Printed in China

16CE019155

G IB-4274-ESP

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v a r í a n

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u s o , n

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u s o i n s

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e p u e s t o a u t o r i z a d o s

3 5

o p c i o n

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a l t a s e x i g e n c i a s d e f a b r i c a c i ó n y h a s i d o d i s e ñ a d o

e c d o n s i a o f r

b a j o e s t a g a r a n t í a . E s t e a p a r a t o s a t i s f a c e l a s m á s

l a s t i m a d o s d u r a n t e e l e n v í o n o s e r á n c u b i e r t o s

e q u i v o c a d a . L o s p r

l o s p a q u e t e s m a n d a d o s a u n a d i r

l o s d a ñ o s o c u r r i d o s d u r a n t e e l t r a n s p o r t e o p o r

R E S I D

d i d o s y / o o d u c t o s p e r

e c c i ó n

f a b r i c a

g a r a n t

e c i b o d e c o m p a r u a s , e e n l c

e c i b i r p s a e r a v i c r i

e s p o n s a b l e p o r

e g a c o n s e g u r

s e g u i m i e n t o . C u i s i n a r t n o s e r á r

p a q u e t e p o r u n m é t o d o d e e n t r

o y

o d u c t o

e g i s t r a r e l p r

g o , n o e e m s b n a e r

s e g u r i d a d , l e a c o n s e j a m o s q u e m a n d e s u

e d e C u i s i n a r t . p o s t a l a n o m b r

p e r t i n e n t e . P o r f a v o r i n c l u y a u n c h e q u e o g i r

l a v e r i f

. c u i s i n a r t . c o m a f i n d d i s e p f o a n c

p a A r : a m N a O y o T r

e g i s t r

L e a c o

o b p l e r m a , a s í c o m o c u a l q u i e r i n f o r m a c i ó n

u s o d o

s i e m p r

a ñ o s d

d e f e c t

C u i s i n

e s p a r

e s t a d o

p a r a u

c o m p r

s o l a m e

E s t a g

e c c i ó e n , y d i t r e l n é f o o m n o b , r l a d e s c r i p c i ó n d e l

d e i n c l u i r s u

e c i b i r

i n s t r u c c i o n e s d e e n v í o . R e c u e r

l l a m a r a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 p a r a r

n e c e s i t a n d a r u n a p r u e b a d e c o m p r a y d e b e n

n i a s o l o

e s i d e n t e s d e C a l i f o r m a n e j o y e n v í o . L o s r

o p o s t a l d e U c S h e $ q 1 u 0 e . 0 o 0 p g i o r r g a s t o s d e

e c i b o d e c o m p r a y u n

e s e e l a p a r a t o

d e f e c t u o s o , j u n t o c o n s u r

G l e n d a l e , A Z 8 5 3 0 7 . R e g r

e n u n a t i e n d a ,

a : C u i s i n a r t , 7 4 7 5 N o r t h G l e n H a r b o r B l v d .

e s e e e g l r a p a r a t o d e f e c t u o 1 s - o 8 0 0 - 7 2 6 - 0 1 9 0 o r

e c t a g r a t u i t a a l g a r a n t í a , l l a m e a n u e s t r a l í n e a d i r

n u e s t r a o p c i ó n ) . P a r a o b t e n e r s e r v i c i o b a j o e s t a

g a r a n t í a , l a r

m a t e r i a l e s o f a b r i c a c i ó n d u r a n t e e l p e r í o d o d e

C a n

( v á l i

T R E

G A R

e m o s ( a e e m p l a z a e r m o s e p o a r

e s e n t a r a a l g ú n d e S f e i c e t s o t e d e a p a r a t o p r

A N T E S D E H A C E R R E P A R A R S U A P A R A T O

g a r a n t í a .

o d p u r c t o s d e f e c t u o s o s d u r a n t e e l p e r í o d o d e

e e m p l a z o , m e r a p n a e r a j o c i y ó n e , n r v í o d e l o s

e s p o n s a b l e p o r C l o u s i s i g n a a s r t o s s e r d á e r

o s e r v i n c u i o e s p t o r s v e n t a a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 .

e n o e l r o p a c r a m b i e n . P a r a e s t o , s e d e b e l l a m a r a

e c t a m e n t e a C d u e i s f i e n c a t r u t o p s a o r a d i q r u e l o

p u e d e n , s i l o d e s e a n , m a n d a r e l a p a r a t o

e s i d e n t e s d e C g a a l i r f a o n r t í a . L o s r

o d u c t l o o s s d p e r f e c t u o s o s d u r a n t e e l p e r í o d o d e

u n a m

p r o c e s

S i l o c

S e r v i r

P r o b a r

c r e m o

p r o c e s

A g r e g a

n i a t a m b i é n

e e m b o l s o d e e e m p l a z o o e r p a r a c i ó n s , e r r v i c i o , r

e s p o n s a b l e p o r C l o u s i s i g n a a s r t o s s e r d á e r

e c o n ó m i c a .

e p a r a r e l a a p j u a s r a t a t o r o d e r m a n e r a

d e s e r v i c i o i n d e p e n d i e n t e , s i e m p r

, p o d r á l l e v a c r o e n l s a u p m a i r d a o t o r a u n c e n t r

d a ñ e . S i e s t a s d o s o p c i o n e s n o s a t i s f a c e n a l

n e c e s a

e s t é n f

p r o c e s

e l a z ú c

d e m e

e q u e s e p u e d a

o d p u r c t o p o r e l c o n s u m i d o r h a s t a q u e e s t e s e

o d p u r c t o , m e n o s l a c a n t i d a d i m p u t a b l e a l u s o d e l

e r e m b o l s a r á a l c o n s u m i d o r e l p r

i n d e p e n d i e n t e , c a m b i a r á e l p r

c o n s u m i d o r a u n c e n t r

U n o s m

e c i o o r i g i n a l d e l

o d u c t o o

o d e s e r v i c i o

e f e r i r á a l o d u c t o , r

h o r n o

l a s 3 f r / u 4 t a s

f r u t a s

e p a r a r á e o l p p c r i ó n , r

d e e s t e t i p o . L a t i e o n d d p u a r c , t o a s s u C u i s i n a r t

P o r l o

o n o ( B ) a o l o t r a c o t i m e n p d r a a r q u e v e n d a

o d u c t o d e e f s e a c e r r t g u e r o l s p o r a l a t i e n d a d o n d e

e s c o

c u c h a r a 2 d a s d

c u c h a 2 ⁄ r a 1 d a d e

n i a p u e d e n ( A )

e r s i d e n t e s d e l e s t a d o d e C a l i f o r

3 4

a p l a s t a d a s

b a n a n a s ,

p e l a d a s y d e s c o r a z o n a d a s

m a n z a n 3 a s G o l d e n D e l i c i o u s m e d i a n a s ,

v a i n i l l a

c u c h a r 2 ⁄ a d i t a d

t a z a ( 1 2 1 0 g ) d

t e m p e r a t u r a a

b a r r a ( 2 5 ⁄ ₁5 g ) d

t e m p e r a t u r a a

c i o n e s

R i n d e 5 p o r

m a n z a n a

S o r b e t e d e b a n a n a -

e m a a

l i b r a ( 2 2 ⁄ 2 5 g ) d

d e 8 p

c i e n t e c o b R e i r n t u d r e a

u n a m e z c l a s u a v e y c r e m o s a .

d e p a s t e l .

p r o c e s a r c o n l a c u c h i l l a d e m e t a l h a s t a c o n s e g u i r

S i l o c o n g e l a : c o r t a r e n p e d a z o s a n t e s d e s e r v i r y

S e r v i r i n m e d i a t a m e n t e o c o n g e l a r p a r a m á s t a r d e .

c u b r i r p

E s t a c o b e

_{a g r e g a r m á s a z ú}e _{c a}m _{r s i}a _{d e s e a .}

r a s p a n d o e l b o l c u a n d o e s n e c e s a r i o . P r o b a r y

h a s t a c o n s e g u i r u n a m e z c l a s u a v e y c r e m o s a ,

A g r e g a r e l y o g u r y e l j u g o d e l i m ó n ; p r o c e s a r

B a ñ o d

d e p a s

E s p a r c

n e c e s a r i o .

Q u i t a r

l u e g o

D e j a r e

p r o b a d

m e t e r

E c h a r

e s t é n f i n a m e n t e p i c a d a s , r a s p a n d o e l b o l s i e s

p r o c e s a r c o n t i n u a m e n t e h a s t a q u e l a s f r u t a s

e l a z ú c a r e n e l b o l y p u l s a r 8 v e c e s . L u e g o ,

d e m e t a l , c o l o c a r l a s f r u t a s c o n g e l a d a s y

U n o s m i n u t o s a n t e s d e s e r v i r , i n s t a l a r l a c u c h i l l a

h o r n o y c o n g e l a r l a s .

u n a e s

l a s f r u t a s e n u n a c a p a s o b r e u n a p l a c a p a r a

f r u t a s e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m ) . C o l o c a r

P o r l o m e n o s 5 h o r a s a n t e s d e s e r v i r , c o r t a r l a s

A g r e g a

m e z c l a

s e c o s ;

s u a v e .

p o r 1 5

h u e v o s

I n s t a l a

e s c o

c u c h a 2 ⁄ r a 1 d a d e j u g o d e l i m ó n f r

t a z a ( 1 3 6 ⁄ ₂0 m l ) d e y o g u r

t a z a ( 4 3 0 ⁄ ₁g ) 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 ⁄ ₁g ) 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

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

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

c u c h a r 4 ⁄ a d i t a d

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 ⁄ ₃g ) 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 ⁄ ₁0 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 ⁄ ₁8 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

g r a n d e s

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 ⁄ ³₁0 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 ⁄ ¹₁0 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

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 ⁄ ₃g ) 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 ⁄ ₃g ) 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

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

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

g r a n d e s

h u e v o s

P O S

e r t i d a

t a z a ( 1 2 1 ⁄ ₁5 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

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 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

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 ⁄ ³₁m 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

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

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 ⁄ ₁0 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

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

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

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

e l l a ,

t a z a ( 3 2 ⁄ ₂1 1 0 g ) d

t a z a ( 1 3 6 ⁄ ₂0 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

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 ⁄ ₃u 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

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 ⁄ ₁m l ) d e a g u a t i b i a

s e c a a c t i v a

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

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 ⁄ ₁g ) d e

P a n b l a n c o

t a z a l l e 2 ⁄ n a ( 1 3 5

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

° 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

2 9

t a z a ( 6 4 0 ⁄ ₁m l ) d e l e c h e f r í a

t a z a ( 8 3 0 / ₁m l ) d e c r e m a a g r i a

t a z a d e 4 ⁄ ₁a 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

M a s a

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 ⁄ ₁u 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 ⁄ ₁g ) 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

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 ⁄ ₁2 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

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 ⁄ ₁0 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 ⁄ ₂9 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 ⁄ ¹₁g ) d e

y e m a s d 2 e h u e

t a z a ( 4 2 ⁄ ₁9 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 ⁄ ₁m 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 ⁄ ₁g ) 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

c u c h a r 2 ⁄ a d i t a d e s a l k o s h e r

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

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

( 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 )

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

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 ⁄ ₁0 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

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 ⁄ ₁g ) 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

t a z a ( 6 4 0 ⁄ ₁m 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 ⁄ ₁m 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 ⁄ ³₁g ) 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

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

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

c u c h a r 2 ⁄ a d i t a d

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

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 ⁄ ₁g ) d e

c o l v e r 2 ⁄ d e m e d i a n a

g r a n d e

2 ⁄

z a n a h o r i a

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

c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r

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 ⁄ ¹₁m 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 ⁄ ₁g ) 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 ⁄ ₁g ) 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

g r a n d e

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 ⁄ ₁m 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 ⁄ ₁m 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

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

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 _sg _{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

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

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 ⁄ ₁g ) 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

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

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 2 d i t a s

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

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

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

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

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 ⁄ ₁m 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 ⁄ ₁g ) 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

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 ⁄

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

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

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

c u c h a r 4 ⁄ a d i t a d e s a l k o s h e r

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 ₉a ₀m o l e

1 8

3 3

. . . . . . . . . . . . . . . G . . . a . . r . a . . n . . t . í . a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 3

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

2 9

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

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 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

. . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

. . . . . . . . . . . . . . . . . .

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 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

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

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

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 _sl l _ía 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 _he _ev _{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 ⁿo ^ol .

h e l a d o

a l i m e n t o s _np _or 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

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

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 ₃z 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

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

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

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 :

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

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 .

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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

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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

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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

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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

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

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d e l e m

y e c h e

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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

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i n t r o d u

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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 .

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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

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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 .

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d e l b o

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l o s a l i m

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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

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g r u e s o

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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

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

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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

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b l o q u e o ) .

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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 .

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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

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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

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S e r i _™e D L C - 8 S

P r o

L I B R O D E R E C E T A S

I N S T R U C C I O N E S Y

Version No: IB-4274-ESP

Size: 210X148MM

Saddle Stitiched

Number of Page:72PP

Materal: 105gsm gloss art paper for whole book

Coating: Gloss Varnishing In Cover

Color(Front): Cover:4C(black)+1C(black)

(Back): Inside:1C(black)+ 1C(black)

Date: 29-Jan-2016Co-ordlinator:^{Astor You/Linda Ouyang}

Hugo Description

PDF version: IB-4274-ESP(0.0)

Hugo Code: SMT 0401 IB-1-1

Hugo Diecut:

Operator:CW

IRP:BBJ

Hot Stamping:

Spot UV:

Embossing:

Remark: Quality Request(1)

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