Cuisinart Food Processor Cuisinart Mini Prep Plus Processor User Manual

INSTRUCTION & RECIPE BOOKLET

Mini-Prep Plus Processor

DLC-2A Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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7. The use of attachments not recommended

or sold by Cuisinart may cause fire, electric

shock or injury.

TABLE OF CONTENTS

IMPORTANT

UNPACKING

INSTRUCTIONS

Important Safeguards ................................1

Assembly Instructions................................2

Tips For Processing ...................................3

Processing Food ........................................3

Cleaning and Storage.................................4

Troubleshooting .........................................4

Operating Techniques................................4

Recipes.......................................................7

Warranty.....................................................10

8. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

9. Do not use outdoors.

This package contains a Cuisinart Mini-Prep

10. Keep hands and utensils away from moving

blade while processing, to prevent the risk

of severe injury to persons, or damage to

the chopper/grinder. A scraper may be used,

but must only be used when the chopper/

grinder is not running.

Plus Processor and the standard parts for it:

SmartPower Blade metal chopping / grinding

blade, spatula, and instruction / recipe booklet.

CAUTION: THE CUTTING BLADE HAS VERY

SHARP EDGES.

To avoid injury when unpacking, please

follow these instructions:

11. Blade is extremely sharp. Handle carefully

when removing, inserting or cleaning.

Always allow blade to stop moving before

removing cover.

IMPORTANT

SAFEGUARDS

1. Place the box on a table or kitchen counter.

Be sure the box is right side up.

12. To reduce the risk of injury, never place

cutting blade on base without first putting

work bowl properly in place.

When using an electrical appliance, basic safety

precautions should always be adhered to,

including the following:

2. Lift up and remove the cardboard lid from the

work bowl cover.

13. Be certain cover is securely locked in place

before operating appliance. Do not attempt

to remove cover until blade has stopped

rotating.

1. Read all instructions.

3. Grasping the work bowl cover, lift the unit up

and out of the box and place on the tabletop.

2. To protect against risk of electric shock, do

not put motor base in water or other liquid.

4. Turn the work bowl clockwise to unlock it

from the unit base. Lift up and remove.

3. Close supervision is necessary when any

appliance is used by or near children.

14. Do not attempt to defeat the cover interlock

mechanism, as serious injury may result.

5. Carefully lift the protective cardboard off the

chopping / grinding blade shaft.

4. Always unplug unit from outlet when not in

use, before putting on or taking off parts,

before cleaning, and before removing food

from bowl. To unplug, grasp plug and pull

from electrical outlet. Never pull cord.

15. Before using, check work bowl for presence

of foreign objects.

6. CAREFULLY REMOVE THE METAL BLADE

BY GRASPING THE CENTER WHITE HUB

AND LIFTING IT STRAIGHT UP. NEVER

TOUCH THE BLADE, AS IT IS RAZOR

SHARP.

16. Do not operate your appliance in an

appliance 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,

especially if the appliance touches the walls

of the garage or the door touches the unit as

it closes.

5. Avoid contact with moving parts.

6. Do not operate any appliance with a

damaged cord or plug after the appliance

malfunctions, or if appliance has been

dropped or damaged in any manner.

Return the appliance to the nearest

authorized Cuisinart Service Facility for

examination, repair, and electrical or

mechanical adjustment.

7. Read the instructions thoroughly before using

the machine.

NOTE: Remember to return your product reg-

istration card with all information carefully and

completely filled out.

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SAVE THESE

INSTRUCTIONS

SmartPower^®Blade

FOR HOUSEHOLD USE

ONLY

NOTICE

This appliance has a polarized plug (one blade

is wider than the other). As a safety feature,

this plug will fit only one way in a polarized

outlet. 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.

Cover

ASSEMBLY INSTRUCTIONS

1. With the base unit on the tabletop, place

the work bowl over the center stem and turn

slightly to the right, until bowl drops down to

the bottom of the stem.

3-cup

Work Bowl

With Handle

2. Turn the work bowl counterclockwise to

lock onto base.

3. CAREFULLY pick up the blade by its hub

and place on the center stem until it drops

to the bottom of the stem. NEVER TOUCH

THE BLADE ITSELF.

Motor Base

4. Add food ingredients.

5. Place the cover on the work bowl with the

long tab to the right of the rear column.

6. Turn cover counterclockwise to securely

lock into locking post.

Spatula (not shown)

7. Plug unit into wall socket.

8. You are ready to CHOP/GRIND.

* All parts that come in contact with food are BPA-Free.

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Continuous-hold action is best when you are

using the grind function. You may have to oper-

ate the Mini-Prep Plus Processor for several

seconds with some food to achieve the desired

results – as long as 20 seconds for some seeds.

MOVING, remove the cover, and use the spatula

to scrape the food from the sides of the bowl

back into the center. Do not put hands into bowl

unless unit is unplugged.

TIPS FOR

PROCESSING FOOD

Preparing the Food

Size

PROCESSING FOOD

When you operate the unit for more than 10

seconds, use a pulse action every 10 seconds

or so to allow food to drop to the bottom of

the work bowl. This provides more consistent

results.

1. Place the work bowl firmly on the motor base

and insert the blade assembly. Opening at

back of bowl must face column at back of

Always cut large pieces of food into smaller

pieces of even size – about ⁄2 inch (12mm)

to a side or as specified under “Operating

Techniques” on page 4. If you don’t start with

pieces that are small and uniform, you will not

get an even chop.

Mini-Prep Plus Processor. Turn counter-

clockwise to lock in place.

Never operate the Mini-Prep Plus Processor

continuously for longer than 1 minute at a time.

2. Place food in the work bowl. Be sure the food

is cut in small pieces, and the bowl is not

overloaded.

Quantity

Note: The work bowl and cover may become

scratched when you use them for grinding

grain and spices. This does not affect the per-

Do not overload the work bowl. Overloading

causes inconsistent results and it strains the

motor. Use the quantities given in the recipe

section as a guide. As a rule of thumb, remem-

ber that after being processed, food should not

3. Lock the cover into position.

formance of the Mini-Prep Plus Processor.

Note: Due to the powerful motor provided

with this unit, Cuisinart recommends using

However, you may want to reserve the original

bowl for grinding, and purchase an additional

bowl and cover set for other uses.

one hand to support the Mini-Prep Plus

Processor during operation.

reach more than ⁄3 of the way up the central hub

of the blade assembly.

These are available from the Cuisinart Customer

Service Department, which you can reach by

dialing our toll-free number: 800-726-0190.

4. Press the appropriate Chop or Grind Control,

depending on the food you are

processing.

Note: Due to the powerful motor provided with

this unit, Cuisinart recommends using one hand

to support the Mini-Prep Plus Processor during

Adding Liquid

5. When you have finished processing the food,

stop the machine by releasing the control

button.

operation.

You can add liquids such as water, oil or

flavoring while the machine is running. For

example, you might want to add oil when mak-

ing mayonnaise or salad dressing, or you could

add vanilla or alcohol when making frozen

yogurt.

Selecting the Right Operating Control

6. WHEN THE BLADE STOPS MOVING,

remove the cover.

Use the chop function for chopping, puréeing

and mixing. It is the right choice, for example,

for chopping soft, fragile food such as herbs,

celery, onions, garlic and most cheeses. It is

also the right choice for puréeing cooked veg-

etables, making mayonnaise and mixing salad

dressing.

7. Unplug the unit.

8. Carefully remove the blade assembly,

holding it by the handle on the top of the

sheath. NEVER TOUCH THE BLADE ITSELF.

Pour the liquid through one of the two openings

in the cover.

IMPORTANT: Add liquid through only one

opening at a time. The other opening must be

left free to allow air to escape. If both openings

are blocked, liquid cannot flow smoothly into

the bowl.

9. Remove food with the spatula.

Pulse action is best when you are using the

chop function. Two or three pulses are often

enough. Be sure to check the food frequently

to prevent overprocessing. If you overprocess,

you are likely to get a watery paste instead of a

fine chop.

Note: Do not operate Mini-Prep Plus

Processor without food contents in work

bowl.

Tip: Process foods in order from dry to wet

to avoid having to clean bowl and blade

between each task.

Removing Food from the Sides of the Bowl

Occasionally food will stick to the sides of the

bowl as you process. Stop the machine to clear

food away. AFTER THE BLADE HAS STOPPED

Use the grind function for grinding spices, and

for chopping hard food such as peppercorns,

seeds, chocolate and nuts.

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The Mini-Prep Plus Processor is intended

TO REMOVE PREP BOWL

OPERATING TECHNIQUES

for HOUSEHOLD USE ONLY. Maintenance:

Any other servings should be performed by an

authorized Cuisinart Service Representative.

1. Turn the work bowl cover clockwise and

remove.

With the Mini-Prep Processor you can chop,

grind or purée small amounts of foods. Use this

listing of ingredients and techniques as a basic

guide for processing (Pages 5-6).

2. Turn the work bowl clockwise to unlock

and lift off of the base.

TROUBLESHOOTING

* Surface scratches that may occur will not

3. Carefully remove the blade by lifting it up

from the hub.

Motor doesn’t start or blade doesn’t rotate.

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impair the function of the Mini-Prep Plus

Processor. You may want to consider

purchasing a second work bowl specifically

for these tasks.

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locked into place.

CLEANING

AND STORAGE

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button at a time.

To simplify cleaning, rinse the work bowl, cover,

and blade immediately after each use, so that

food won’t dry on them. Wash blade assembly,

work bowl, cover, and spatula in warm soapy

water. Rinse and dry. Wash the blade carefully.

Food is unevenly chopped.

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time, or the pieces are not small enough. Try

cutting food into smaller pieces of even size

and processing a smaller amount per batch.

Avoid leaving blade in soapy water where it may

disappear from sight. If you have a dishwasher,

you can wash the work bowl, cover, blade

assembly, and spatula on the top rack. Insert

the work bowl upside down and the cover right

side up. Put the blade and spatula in the cutlery

basket. Unload the dishwasher carefully to avoid

contact with the sharp blade.

Food is chopped too fine or is watery.

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pulses, or process for a shorter time. Let blade

stop completely between pulses.

Food collects on work bowl cover or sides of

prep bowl.

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machine off. When blade stops rotating,

remove cover, and clean bowl and lid with

spatula.

Wipe the motor base clean with a damp sponge

or cloth. Dry it immediately. Never submerge the

motor base or the plug in water or other liquid.

Food catches on blade.

The Mini-Prep Plus Processor stores neatly on

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Carefully remove blade. Remove food from

blade with spatula, and start over again.

the countertop in a minimum of space. When it

is not in use, be sure to leave it unplugged. The

hidden cord storage underneath the motor base

will help to keep excess cord off the counter-

top. Store the unit assembled to prevent loss

of parts. Store the blades as you would sharp

knives – out of the reach of children.

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Food

Operation/Technique

Comments/Notes

Anchovies

Chop. Pulse to desired consistency.

Drain first. Cut in half.

Bacon

Chop. Pulse to desired consistency.

Cook crispy; drain well. Break into 1-inch pieces.

Baking chocolate/

chocolate chunks/chips

Chop. Pulse on chop to break up, then process

continuously until desired chop size is achieved.

Process no more than 1 ⁄2 ounces at a time. For best results, chill

chocolate for 3–5 minutes in freezer before chopping. Cut baking

chocolate squares into ¹⁄2-inch pieces to chop.

Bread for crumbs

Chop. Pulse to break up, then process

Use day-old, hard bread for dry crumbs; fresh bread for moist

continuously until desired crumb size is reached. crumbs. Cut or break into pieces no larger than 1 inch. For buttered

crumbs, add 1 teaspoon of butter per slice after crumbs have started

to form, and process to combine and coat.

Butter

Celery

Chop continuously.

Cut in ¹⁄2-inch pieces. Best at room temperature. Process up to ³⁄4 cup

at a time. Add to freshly chopped citrus zest, garlic, herbs or shallots

to create compound butters.

Chop. Pulse to desired size.

Cut in ⁄2-inch long pieces.

Cheese – hard (Parmesan, Chop. Pulse on chop 10 times, then process

Remove and discard rind or reserve for another use. Cut into ⁄2-inch

Asiago, Romano, etc.)

continuously on chop until desired consistency.

pieces. If possible, remove from refrigerator 20–30 minutes before

processing. Up to 3 ounces.

Cheese – soft

Chop. Pulse to break up, then process

continuously to “cream.”

Chill cheese first.

Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then

Hard spices may cause scratches on the work bowl and lid.*

other hard spices

process continuously until finely chopped.

Citrus zest

Chop. Pulse to break up, then process

continuously until finely chopped.

Use vegetable peeler to remove zest (color only) from citrus; scrape

off any white with sharp knife. Cut strips in half. Adding a small

amount of sugar or salt will help achieve a finer texture

Cookies, graham crackers Chop. Pulse 5 times to break up, then process

Hard cookies only. Break up into 1-inch or smaller pieces. For but-

tered crumbs, add 1 teaspoon of butter per graham cracker sheet or

for every 3 cookies.

for crumbs, hard Amaretti

or macaroons

continuously until finely chopped.

Fruits, cooked; fresh or

frozen thawed berries

Chop. Pulse to break up, then process

continuously until desired consistency.

Cooked fruits may be processed to make baby foods or purées; liquid

may be added for consistency. To process fresh or frozen thawed

berries for sauce, pulse to chop, then process until puréed (sugar may

be added to taste).

Garlic

Chop. Pulse to chop roughly, then process

continuously for fine chop.

Peel garlic cloves first. Scrape work bowl sides and bottom as need-

ed.

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Food

Operation/Technique

Comments/Notes

Ginger root, fresh

Chop. Pulse to break up, then process

continuously on chop to reach desired

consistency.

Peel first; cut into ¹⁄2-inch pieces or slices. Scrape work bowl sides

and bottom as needed. Up to 4 ounces.

Green onions, scallions

Herbs, fresh

Horseradish

Chop. Pulse to chop to desired consistency.

Trim and cut into ³⁄4 inch pieces.

Chop. Pulse to chop to desired consistency.

Rinse and dry completely. Remove leaves from stems to chop.

Peel first. Cut into ¹⁄2-inch pieces. Process up to 4 ounces at a time.

Chop.

Leeks

Trim off root end and tough outer skin. Wash thoroughly to remove

sand and grit; dry completely. Cut in ¹⁄2-inch pieces.

Meats

Chop. Pulse to chop, or process continuously

to purée (add liquid as needed).

Uncooked meats should be cold, but not frozen; cut up to 8 ounces

into ¹⁄2-inch pieces, trimmed of gristle and soft fat; some hard fat may

remain. Cooked meats can be cold or warm; cut up to 8 ounces in

⁄

2-inch pieces. Add liquid (water, broth or from cooking) as needed to

process to purée consistency.

Mushrooms

Nuts

Chop. Pulse to chop to desired consistency.

Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,

no larger than ⁄4 inch.

Chop. Pulse to chop to desired consistency.

before chopping.

Toast nuts first for maximum flavor. Allow to cool completely

Olives

Chop. Pulse to chop to desired consistency.

Chop. Pulse 5-10 times to chop to desired size.

Use only pitted olives. Drain well for best results.

Peel; cut into ³⁄4-inch or smaller pieces of similar size.

Onions

Peppercorns

Grind. Pulse first, then process continuously

until desired consistency.

Combine peppercorns with dried herbs or spices or coarse salt to

create rubs and seasonings. Hard peppercorns may scratch work

bowl and lid.*

Peppers, fresh

Chop. Pulse to chop to desired consistency.

Core, seed and cut into ¹⁄2-inch pieces. Do not overprocess.

Seeds, dried berries

Grind. Pulse to break up, then process

continuously to desired consistency.

Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.

Shallots

Chop. Pulse 5-10 times to chop to desired

consistency.

Peel first; cut into quarters, or pieces no larger than ³⁄4-inch.

Vegetables, cooked

Chop. Pulse 5-10 times to chop, then

process continuously until desired consistency

is reached.

Cook vegetables until tender. Process to a smooth purée for baby

food or sauces; may need to add liquid for consistency.

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Nutritional information per tablespoon:

refrigerate for 30 minutes before serving to

allow the flavors to blend. If desired, stir in or

top with chopped fresh tomatoes.

RECIPE NOTES

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Preparation times are estimates and are based

on the time it takes to prepare, assemble, and

cook the ingredients once they have been gath-

ered from the refrigerator and cupboard and

placed on the counter.

*Core and seed tomato, cut into ⁄2 inch pieces,

then chop.

Nutritional information per serving (3 tablespoons):

Pesto

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Nutritional analyses are based on number of

servings indicated. If a recipe produces a range

of servings, the nutritional analysis is based

on the highest serving yield for that particular

recipe.

It is a favorite for dressing pasta but is also

wonderful on boiled or steamed potatoes,

steamed fresh vegetables, or as a spread on

a fresh tomato and mozzarella sandwich. You

may vary your pesto by using other herbs such

as cilantro, mint or parsley and by using other

nuts such as almonds, pecans or hazelnuts.

Tapenade

A favorite from the Provençal region of France.

Makes about 1 cup

Guacamole

Makes about ⁄2 cup

ounce Reggiano Parmigiano,

cut in ¹⁄2-inch cubes

cup toasted pine nuts or walnuts

clove garlic, peeled

This popular Mexican specialty is delicious with

chips and vegetable crudités, or it can be used

as a topping for grilled chicken or fish.

clove garlic, peeled

anchovy fillet

⁄

cup pitted Niçoise or other imported

olives (10 ounces before pitting)

tablespoons capers

tablespoons Dijon mustard

tablespoon lemon juice

tablespoon brandy (optional)

teaspoons herbs de Provence

or thyme

Makes 1¹⁄3 cups

⁄

teaspoon kosher salt

cup (packed) fresh basil leaves,

washed and dried completely

cup extra virgin olive oil

clove garlic, peeled

1¹⁄2

green onions, trimmed and cut in

⁄

2-inch pieces

jalapeño pepper, cored, seeded and

Place the cheese in the work bowl and pulse

on chop 5 times; process continuously on

chop until finely ground, about 15 seconds.

Remove and reserve. Add the nuts to the work

bowl and pulse on chop 5 times; remove and

reserve. Add the garlic and salt to the work

bowl and process 5 seconds on chop; scrape

the bottom and sides of the work bowl. Add

the basil leaves and half the olive oil. Pulse

on grind 10 times, then grind continuously

for about 15 seconds. Scrape the work bowl.

With the machine running on grind, add the

remaining oil slowly, in a steady stream,

through one of the holes in the recessed area

of the lid. After all the oil has been added,

process on grind for an additional 10 seconds.

Add the reserved cheese and nuts to the

mixture. Pulse 10 times on chop to blend. Let

the pesto sit for 30 minutes or longer to allow

the flavors to develop. Pesto sauce will keep

refrigerated for up to a week, or may be frozen.

Transfer the sauce to an airtight container.

cut in ¹⁄2-inch pieces

ripe avocados, peeled and pitted,

diced

⁄

teaspoon freshly ground black

pepper

tablespoons extra virgin olive oil

tablespoons fresh lime juice

(juice of 1 medium lime)

teaspoon cumin powder

teaspoon powdered coriander

teaspoon kosher salt

Chop the garlic for 5 seconds; scrape the work

bowl. Add the anchovy, olives, and capers;

pulse on chop, 10 times; scrape the work bowl.

Add the mustard, lemon juice, brandy (if using),

herbs and pepper. Process for 15 seconds on

chop; scrape the work bowl. Process for 15

seconds longer; scrape the work bowl again

and add the olive oil. Process until a thick

paste forms, about 20 to 30 seconds more.

Transfer to a container and let the tapenade

stand for 30 minutes or longer before serving,

to allow the flavors to blend. Store in an airtight

container in the refrigerator for up to a week.

⁄

⁄2

cup finely chopped fresh tomatoes

(optional) *

Place the garlic, green onions, and jalapeño

pepper in the work bowl. Pulse on chop 10

times; scrape the bottom and sides of the work

bowl. Add the avocados, lime juice, cumin,

coriander and salt. Pulse on chop 10 times,

then process on chop continuously for 15 sec-

onds; scrape the work bowl. Process on chop

for another 15 to 20 seconds until smooth and

creamy. Transfer to a serving bowl; cover and

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Smooth the top to an even level and top with

layer of olive oil; cover and refrigerate until

ready to use.

the lemon juice, vinegar, olive oil and peppers.

Pulse on chop, 10 times, then process for 15 to

20 seconds until smooth. Transfer to a reseal-

able container and refrigerate for at least 30

minutes to allow the flavors to blend. Will keep

up to 1 week refrigerated.

⁄4

teaspoon Dijon-style mustard

teaspoon freshly ground pepper

(white or black)

cup (6 ounces) unsalted butter,

cut in 12 pieces

⁄

Nutritional information per 1⁄2 tablespoon:

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Process garlic, lemon zest and salt on chop

until finely chopped, about 20 seconds; scrape

prep bowl. Add parsley and rosemary leaves;

pulse on chop, 10 to 15 times. Add lemon

juice, mustard and pepper; process on chop

to blend well, about 30 seconds. Add butter

and grind to cream the mixture, about 30 to 40

seconds. Transfer to a container and let stand

for 30 minutes to allow flavors to blend.

Roasted Red Pepper Dip Variation: Make half

the recipe (use a 6–7-ounce jar of roasted pep-

pers). Add 2 ounces of regular or lowfat cream

Serving idea:

cheese and ⁄4 cup of sour cream or plain yogurt

Try it as a fast, fresh topping for salmon fillets.

Place 6-ounce salmon fillets skin-side down

on a lightly oiled baking sheet. Spread each fil-

let with a thin layer of pesto and sprinkle with

fresh breadcrumbs. Bake in a preheated 400ºF

oven for 10 to 15 minutes, until cooked (about

10 minutes per inch of thickness) and opaque,

and breadcrumbs are lightly browned. Let rest

5 minutes before serving.

that has been drained, and chop for 10 to 15

seconds until combined and smooth.

[To drain yogurt, place yogurt in a yogurt fun-

nel or strainer lined with a paper coffee filter

over a bowl, and allow the liquid (whey) to

drain for several hours, until desired thickness

is reached.]

Use as a spread for breads or as a topping for

freshly steamed vegetables or baked potatoes.

To serve as a compound butter with grilled

meats or fish, shape the butter into a log, about

1 inch in diameter; wrap tightly in plastic wrap

and refrigerate or freeze. Slice and serve ⁄8

inch thick slices of butter on top of hot grilled

steaks, boneless chicken breasts or seafood

steaks.

*If you prefer a lighter garlic flavor, you may

blanch the peeled garlic in boiling water for 4

to 5 minutes. Drain, cool and use in this or any

other recipe.

Roasted Red

Pepper Sauce

Use this sauce for vegetables or meats, or try

our creamy variation to use as a dip for fresh

vegetable crudités or pita chips.

Nutritional information per tablespoon:

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rꢀQSPꢁꢀꢉHꢀrꢀGBUꢀꢍHꢀrꢀTBUꢁꢀGBUꢀꢉHꢀrꢀDIPMꢁꢀꢉNHꢀ

rꢀTPEꢁꢀꢃꢍꢅNHꢀrꢀDBMDꢁꢀꢋNHꢀrꢀGJCFSꢀꢉH

Nutritional information per serving:

$BMPSJFTꢀꢃꢉꢌꢀ ꢊꢈꢆꢀGSPNꢀGBUꢇꢀrꢀDBSCꢁꢀꢃHꢀ

rꢀQSPꢁꢀꢉHꢀrꢀGBUꢀꢃꢅHꢀrꢀTBUꢁꢀGBUꢀꢄHꢀrꢀDIPMꢁꢀꢍꢃNHꢀ

rꢀTPEꢁꢀꢈꢄNHꢀrꢀDBMDꢁꢀꢂNHꢀrꢀGJCFSꢀꢉH

Makes 1¹⁄8 cups

Lemon Herb Butter

1–2

cloves garlic (to taste), peeled *

strip lemon zest (2 x ¹⁄2 inches),

bitter white pith removed

teaspoon kosher salt

This compound butter is delicious on veg-

etables or grilled meats. You may vary the

herbs used, such as basil, tarragon or thyme

butter, to create your own flavors, omit the zest

or change the citrus, add in chopped olives or

sun-dried tomatoes, or use roasted garlic or

shallots in place of the garlic.

Basic Vinaigrette

This recipe may be easily modified by

changing the flavor of the oils and vinegars

used, or by adding herbs or sun-dried

tomatoes. It can also be cut in half or thirds

to make smaller amounts.

teaspoon herbs de Provençe

tablespoons fresh lemon juice

tablespoons regular or white

balsamic vinegar

1¹⁄2

Makes 1¹⁄2 cups

Makes about ⁄4 cup (12 servings)

⁄

cup extra virgin olive oil

cloves garlic, peeled

jar (12-ounce) roasted red peppers,

drained but not rinsed

large fresh red peppers, roasted,

cut in eighths

clove garlic or small shallot, peeled

(cut shallot in ¹⁄2-inch pieces)

tablespoons wine vinegar

tablespoons white vinegar or lemon

juice (or flavored vinegar)

strips lemon zest, 2 x ¹⁄2 inches,

bitter white pith removed

⁄

teaspoon kosher salt

⁄

cup packed Italian parsley leaves

teaspoons fresh rosemary leaves

tablespoons fresh lemon juice

Add the garlic, zest, salt, and herbs to the work

bowl and chop for 5 to 10 seconds; scrape

the bottom and sides of the work bowl. Add

teaspoons Dijon-style mustard

(regular or grainy)

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⁄

teaspoon kosher salt

Place the garlic in the work bowl with the basil

and parsley leaves. Pulse on grind 10 times.

Scrape the work bowl. Add the yogurt, may-

onnaise and vinegar. Process on grind until

smooth and blended, about 30 to 40 seconds.

Scrape the work bowl and process 15 seconds

more. Transfer to a container with a lid and

refrigerate for 30 minutes to allow the flavors to

blend. Keeps for one week refrigerated.

cover and refrigerate if not using immediately.

Marinate meat or seafood for approximately 2

hours before roasting or grilling.

⁄

teaspoon freshly ground pepper

cup extra virgin olive oil

cup vegetable oil or light flavored

olive oil

⁄

Cooking Suggestion:

Pour ⁄3 of the marinade into a resealable

plastic bag and add two 1-pound trimmed

pork tenderloins. Coat the meat thoroughly

with the marinade and refrigerate for 2 hours.

Remove the tenderloins from the marinade

and place on a rack; discard the marinade.

Roast in a preheated 475ºF oven for 20 to 22

minutes, turning after 10 minutes. Remove

from oven. The temperature of the meat should

be about 150ºF; it will rise to 160–165°F while

resting. Let rest for 10 minutes; slice and serve

with remaining reserved marinade drizzled over

the meat.

Pulse on chop 5 times to chop the garlic or

shallot; scrape the bottom and sides of the

work bowl. Add the vinegars, mustard, salt and

pepper. Process on chop until smooth, about

5 seconds. Add the oils slowly through one

hole in the lid, processing continuously until

all the oil has been added, then process for an

additional 10 seconds. Taste and adjust sea-

sonings as needed. This dressing is best made

*To drain yogurt, place 1 cup yogurt in a yogurt

strainer or strainer lined with a coffee filter over

a bowl. Cover with plastic wrap and refrigerate.

The liquid (whey) will drain out and the yogurt

will thicken. After about 12 hours, the yogurt

will lose about half its original volume.

at least ⁄2 hour ahead, to allow the flavors to

blend. Vinaigrette will keep well if covered and

chilled for one week. Remove from refrigera-

tor about 30 minutes before serving; may need

to reprocess to emulsify if separation has

occurred.

Nutritional information per serving

(based on 10 servings):

Nutritional information per tablespoon:

$BMPSJFTꢀꢋꢌꢀ ꢌꢂꢆꢀGSPNꢀGBUꢇꢀrꢀDBSCꢁꢀꢍHꢀ

rꢀQSPꢁꢀꢅHꢀrꢀGBUꢀꢍHꢀrꢀTBUꢁꢀGBUꢀꢃHꢀrꢀDIPMꢁꢀꢋNHꢀ

rꢀTPEꢁꢀꢄꢂNHꢀrꢀDBMDꢁꢀꢋꢄNHꢀrꢀGJCFSꢀꢉH

$BMPSJFTꢀꢌꢃꢀ ꢂꢍꢆꢀGSPNꢀGBUꢇꢀrꢀDBSCꢁꢀꢅHꢀ

rꢀQSPꢁꢀꢉHꢀrꢀGBUꢀꢌHꢀrꢀTBUꢁꢀGBUꢀꢉHꢀrꢀDIPMꢁꢀꢉNHꢀ

rꢀTPEꢁꢀꢍꢄꢅHꢀrꢀDBMDꢁꢀꢋNHꢀrꢀGJCFSꢀꢉH

Nutritional information per tablespoon:

$BMPSJFTꢀꢂꢃꢀ ꢊꢂꢆꢀGSPNꢀGBUꢇꢀrꢀDBSCꢁꢀꢉHꢀ

rꢀQSPꢁꢀꢉHꢀrꢀGBUꢀꢊHꢀrꢀTBUꢁꢀGBUꢀꢃHꢀrꢀDIPMꢁꢀꢉNHꢀ

rꢀTPEꢁꢀꢍꢂNHꢀrꢀDBMDꢁꢀꢉNHꢀrꢀGJCFSꢀꢉH

Asian Marinade

This marinade is equally good for pork,

chicken or salmon. It is also a good sauce

for serving with dim sum.

Mini Cheesecakes

When you don’t want lots of leftovers to tempt

you, try this little recipe.

Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a crispy romaine

salad with summer tomatoes.

Makes about 1¹⁄4 cups

Makes two 4-inch cheesecakes

cooking spray

⁄

ounce peeled fresh gingerroot,

cut in ¹⁄2-inch pieces

clove garlic, peeled

cup soy sauce (may use low-sodium

or tamari)

cup canola or other vegetable oil

tablespoons hoisin sauce

tablespoons Asian sesame oil

(toasted sesame oil)

1¹⁄2

ounces crispy shortbread cookies or

graham crackers, broken into

Makes about ⁄3 cup

⁄

2-inch pieces

⁄

tablespoon unsalted butter,

cut in 4 pieces

ounces regular or lowfat cream

cheese cut in 16 pieces

cup sugar

cloves garlic, peeled

⁄

teaspoon extra virgin olive oil

cup basil leaves, washed and dried

cup Italian parsley leaves,

washed and dried

cup drained fat-free plain yogurt *

cup light mayonnaise

⁄

tablespoons rice wine vinegar

teaspoon cayenne pepper

large egg

teaspoons vanilla extract

⁄

1¹⁄2

⁄

tablespoon balsamic vinegar

Place the pieces of gingerroot and garlic in the

work bowl. Pulse on chop, 5 times. Scrape the

sides and bottom of the work bowl. Add the

remaining ingredients and chop until smooth,

about 15 seconds. Transfer to a container,

Preheat the oven to 350ºF. Lightly coat two

4-inch (1¹⁄4 cup) springform pans with cooking

spray.

Preheat the oven to 375°F. Toss the garlic with

the oil and wrap loosely in aluminum foil. Roast

in the preheated oven for 45 minutes. Let cool

5 to 10 minutes.

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Place the cookie pieces in the work bowl; pulse

5 times on chop to break up. Add the butter

and process 15 to 20 seconds on chop until

buttered crumbs are formed. Press into the

bottoms of the two prepared pans. Bake in the

preheated oven for 10 minutes. Place in the

freezer for 5 to 10 minutes to cool completely.

When cool, wrap each pan in a sheet of alumi-

num foil so that foil comes at least 1 inch up

the sides.

the product’s return. Please pay by check or

money order.

CUISINART MINI-PREP

PLUS PROCESSOR

NOTE: For added protection and secure han-

This warranty supersedes all previous warranties

dling of any Cuisinart product that is being

on the Cuisinart Mini-Prep Plus Processor.

returned, we recommend you use a traceable,

insured delivery service. Cuisinart 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.

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart

Mini-Prep Plus Processor that was purchased

at retail for personal, family or household use.

Except as otherwise required under applicable

state law, this warranty is not available to retail-

ers or other commercial purchasers or owners.

Do not wash the work bowl. Place the cream

cheese and sugar in the work bowl. Chop for

10 seconds to combine. Scrape the bottom

and sides of the bowl. Add the egg and vanilla;

chop until smooth, about 10 seconds. Scrape

the bowl and process for another 5 seconds.

Divide the batter evenly between the two pre-

pared pans. Place two pans in a larger pan

Your Cuisinart Mini-Prep Plus Processor has

been manufactured to the strictest specifica-

tions 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 war-

ranty excludes all incidental or consequential

damages. Some states do not allow the exclu-

sion 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.

We warrant that your Cuisinart Mini-Prep Plus

Processor will be free of defects in material or

workmanship under normal home use for three

years from the date of original purchase.

and add ⁄2 inch of hot water. Bake in the pre-

We recommend that you visit our website,

heated oven for 25 minutes. Remove from the

oven, remove foil, and place on a rack to cool

completely. Cover and refrigerate for at least 4

hours before serving. May be double-wrapped

and frozen for up to one month.

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 ben-

efits. In the event that you do not have proof of

purchase date, the purchase date for purposes

of this warranty will be the date of manufacture.

Note: May also be made in four 4-ounce rame-

kins or custard cups. Omit the crust, and fol-

low directions as given. Baking time will be 22

minutes.

If your Cuisinart Mini-Prep Plus Processor

should prove to be defective within the warranty

period, we will repair it, 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:

Nutritional information per serving:

$BMPSJFTꢀꢃꢈꢊꢀ ꢋꢍꢆꢀGSPNꢀGBUꢇꢀrꢀDBSCꢁꢀꢅꢃHꢀ

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rꢀTPEꢁꢀꢃꢃꢃNHꢀrꢀDBMDꢁꢀꢅꢅNHꢀrꢀGJCFSꢀꢉH

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

Cuisinart

7475 North Glen Harbor Blvd.

Glendale, AZ 85307.

retail store which sells Cuisinart products of the

To facilitate the speed and accuracy of your

return, please also enclose $10.00 for shipping

and handling of the product (California residents

need only supply proof of purchase and should

call 1-800-726-0190 for shipping instructions).

Please also be sure to include a return address,

description of the product defect, product serial

number, and any other information pertinent to

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 either

of the above two options does not result in

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the appropriate relief to the consumer, the

consumer may then take the product to an

independent repair facility if service or repair

can be 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 800-726-0190. Cuisinart will

be responsible for the cost of the repair,

replacement, and shipping and handling for

such nonconforming products under warranty.

BEFORE RETURNING YOUR

CUISINART PRODUCT

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 to

ensure that the problem is properly diagnosed,

the product serviced with the correct parts, and

to ensure that the product is still under warranty.

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Grills

Rice Cookers

Coffee Makers

Food

Processors

Ice Cream

Makers

Discover the complete line of Cuisinart brand premier kitchen appliances

including food processors, mini food processors, hand mixers, blenders, toasters,

coffeemakers, cookware, ice cream makers and toaster ovens at

www.cuisinart.com

150 Milford Road

East Windsor, NJ 08520

Printed in China

13CE139573

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

N IB-5719C-ESP

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d a s e n é

T o d a s m

N I B - 5 7 1 9 C - E S P

1 3 C E 1 3 9 5 7 3

I m p r e s o e n l a C h i n a

E a s t W i n d s o r , N J 0 8 5 2 0

1 5 0 M i l f o r d R o a d

w w w . c u i s i n a r t . c o m

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, _®l a c u a l i n c l u y e p r o c e s a d o r a s d e a l i m e n t o s ,

h a c e r h e l a d o

M á q u i n a s p a r a

a l i m e n t o s

P r o c e s a d o r a s d e C a f e t e r a s

A r r o c e r a s

P a r r i l l a s

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1 1

d e d a ñ o

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

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

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

o l o c 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

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

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s e r á r e s p o n s a b l e p o r l o s g a s t o s d e s e r v i c i o ,

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

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

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

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

q u e é s t e s e d a ñ e . S i e s t a s d o s o p c i o n e s

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

d e l p r o d u 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

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

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 o d u c t o o

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

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

v e n d a p r o d u c t o s C u i s i n a r t

a c c i d e n

d e d a ñ o

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t o s b a j o

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d i r e c c i ó

t r a n s p o r

r e s p o n s

g a c o n s

q u e m a n

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

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

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

o p c i o n e s b a j o e l p e r í o d o d e g a r a n t í a . L o s

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

R E S I D E N T E S D E C A L I F O R N I A S O L A M E N T E

P a r a m N a O y o T r A s : e

g u r a r s e d e q u e e l p r o d u c t o e s t é b a j o g a r a n t í a .

u s a r l a s p a r t e s c o r r e c t a s p a r a r e p a r a r l o y a s e

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

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

f a v o r i n f o r m e a l p e r s o n a l d e l c e n t r o d e s e r v i c i o

d e r e c h o s q u e v a r í a n d e u n E s t a d o a o t r o .

n o r e g i r p a r a u s t e d . U s t e d p u e d e t e n e r o t r o s a c e p t a r

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

t a c i ó n d e d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s , d e n o , l a d e

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t o d o s l o s d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s . 7 2 6 - 0 1 9

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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

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1 0

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

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R e g r 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

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

7 4 7 5 N o r t h G l e n H a r b o r B l v d .

C u i s i n a r t

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$ P M F T U F S P M

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( S r B ꢀ T B ꢋ ꢀ H ꢀ

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t u o s o a :

I n f o r m a c i ó n n u t r i c i o n a

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

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 e c t a g r a t u i t a

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

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

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

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a n t e s d e

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

n o e s n e c e s a r i o p a r a r e c i b i r s e r v i c i o b a j o e s t a

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

d e f a c i l i t a r l a v e r i f i c a c i ó n d e l a f e c h a d e c o m -

r e j i l l a . C

e l p a p e l

t o s . R e t

e n l a m i

p u ½ l g a d a ( 1 . 5 c m ) g d r e a n a d g e u a

m o l d e s .

a f i n

w w w . c u i s i n a r t . c o m r e g i s t r o d i s p o n i b l e e n

5 s e g u n

L e a c o n s e j a m o s q u e l l e n e e l f o r m u l a r i o d e

c l a s u a v

d u r a n t e

n e s .

t a z ó n . A

d o p a r a u s o d o m é s t i c o y s e g ú n l a s i n s t r u c c i o -

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

a ñ o s d e s p u é s d e l a f e c h a d e c o m p r a o r i g i n a l ,

d e f e c t o d e 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 3

C u i s i n a r t g a r a n t i z a e s t e a p a r a t o c o n t r a t o d o

s e g u n d o

b o l d e l a

C o l o c a r

a l u m i n i o

f o n d o y

t o s , e n e

R e t i r a r d

l o s m o l d

s e g u n d o

A g r e g a r

r a . P u l s a

C o l o c a r

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

d o n d e l a l e y l o p e r m i t a , e s t a g a r a n t í a n o e s p a r a

s o n a l o c a s e r o . A e x c e p c i ó n d e l o s e s t a d o s

e n u n a t i e n d a , p a a r p a a u r s a o t o p C e r u - i s i n a r t

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

m e n t e .

E s t a g a r a n t í a e s p a r a l o s c o n s u m i d o r e s s o l a -

r a c i o n e s e x p r e s a s d e g a r a n t í a .

E s t a g a r a n t í a r e e m p l a z a t o d a s l a s d e m á s d e c l a -

v e g e t a l .

d e 4 p u

E n g r a s a

P r e c a l e n

P L U S D E C U I S I N A R T

A L I M E N T O S M I N I - P R E P

P R O C E S A D O R A D E

° C ) .

v a i n i l l a

c u c h a r ½ a 1 d i t a d e

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g r a n d e

h u e v o

c u c h a r a 3 d a s d e s a l s a H o i s i n

a c e i t e v e g e t a l

t a z a ( 5 0 ¼ g ) d e a z ú c a r

c u c h a r a 1 d a d e v i

t a z a ( 8 ³0 ⁄ ₁m l ) d e m

t a z a ( 1 2 ½ 0 m l ) d e

t a z a d e ½ p e r e j i l i t

b a j o e n g r a s a , e n p e d a z o s

o n z a s ( 2 8 4 0 g ) d e q u e s o c r e m a r e g u l a r o

c i t o s

c u c h a r a ½ d a ( 5 g ) d e m a n t e q u i l l a , e n p e d a -

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

o n z a ( 4 ½ 5 1 g ) d e g a l l e t a s G r a h a m o g a l l e t a s

t a z a ( 6 0 ¼ m l ) d e a c e i t e d e c o l z a u o t r o

s o d i o o s a l s a T a m a r i

t a z a ( 8 ³0 ⁄ ₁m l ) d e s a l s a d e s o y a b a j a e n

d i e n t e d 1 e a j o

s e c a d a s

t a z a d e ½ h o j a s d e

c o r t a d o e n r o d a j a s

o n z a ( 1 5 ½ g ) d e j e n g i b r e f r e s c o , p e l a d o y

v e g e t a l

s p r a y

e x t r a

c u c h a r a ½ d i t a d e

d i e n t e s 6 d e a j o

t a ¼ z a ( 6 0 m l ) C a n t i d a d : 1

C a n t i d a d : 2 t a r t a s d e q u e s o

d i t a s c h i n a s “ d i m s u m ” .

T a m b i é n e s i d e a l p a r a a c o m p a ñ a r l a s e m p a n a -

q u i e r e e s t a r t e n t a d a p o r s o b r a s .

t ⁄ a z a ( 1 6 0 m C l ) a n t i d a

P e r f e c t o p a r a a l i ñ a r p u e r c o , p o l l o o s a l m ó n .

E s t a p e q u e ñ a r e c e t a e s p e r f e c t a c u a n d o n o

d e l e c h u g a c r u j i

P r u e b e

A d o b o a s i á t i c o

M i n i t a r t a s d e q u e s o

a s a d o y h

A d e r e

ꢉ H ' J C r ꢀ S B ꢀ ꢋ ꢄ N H ꢀ $ B r M ꢀ D J P ꢀ ꢄ ꢂ N H ꢀ 4 P r E ꢀ J P ꢀ ꢋ N H ꢀ

$ P M F T U F S P M ꢀ

1 S r P ꢀ U F Î O B T ꢀ

$ B M P S Î B T ꢀ

ꢉ H ' J C r ꢀ S B ꢀ ꢋ N H ꢀ $ B r M ꢀ D J P ꢀ ꢍ ꢄ ꢅ H ꢀ 4 P r E ꢀ J P ꢀ ꢉ N H ꢀ

$ P M F T U F S P M ꢀ

1 S r P ꢀ U F Î O B T ꢀ

$ B M P S Î B T ꢀ

r ꢀ ꢃ H ꢀ

ꢍ H ꢀ

T B U V S B E ( B S r ꢀ B ꢀ T B ꢍ ꢀ H ꢀ

( S r B ꢀ T B ꢅ ꢀ H ꢀ

r ꢀ ꢉ H ꢀ

ꢅ H ꢀ

T B U V S B E ( B S r ꢀ B ꢀ T B ꢌ ꢀ H ꢀ

( S r B ꢀ T B ꢉ ꢀ H ꢀ

$ B r S ꢀ C P I J E H S S B B U E T P B F T ꢇ ꢀ ꢀ ꢌ ꢂ ꢆ ꢋ ꢌ ꢀ ꢀ

$ B r S ꢀ C P I J E H S S B B U E T P B F T ꢇ ꢀ ꢀ ꢂ ꢍ ꢆ ꢌ ꢃ ꢀ ꢀ

( b a s a d a e n 1 0 p o r c i o n e s ) :

I n f o r m a c i ó n n u t r i c i o n a l p o r c u c h a r a d a :

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n

ꢉ H ' J C r ꢀ S B ꢀ ꢉ N H ꢀ $ B r M ꢀ D J P ꢀ ꢍ ꢂ N H ꢀ 4 P E J P ꢀ

c o n e l a d o b o r e m a n e n t e .

m i t a d r d ꢀ e s ꢉ u N v H o ꢀ l u m e $ n P r . M ꢀ F T ꢃ U H F ꢀ S P M ꢀ

T B U V S B E ( B S r ꢀ B ꢀ T B ꢊ ꢀ H ꢀ

( S r B ꢀ T B ꢉ ꢀ H ꢀ

$ B M P S Î B T ꢀ

d u r a n t e 1 0 m i n u t o s , c o r t a r e n r o d a j a s y s e r v i r

1 S r P ꢀ U F ꢉ Î O H B ꢀ T ꢀ $ B r S ꢀ C P I J E H S S B B U E T P B F T ꢇ ꢀ ꢀ ꢊ ꢂ ꢆ ꢂ ꢃ ꢀ ꢀ

1 2 h o r a s , e l y o g u r e s t a r á a p r o x i m a d a m e n t e a l a

° C ) m i e ( n 7 t 1 r a – s 7 4 r e p o s a . D e j a r r e p o s a r

° C ) . S u ° b F i r ( á 6 5 a 1 6 0 – 1 6 a 5 l c a n z a r 1 5 0

m e d i d a q u e e s c u r r e e l s u e r o . D e s p u é s d e u n a s

I n f o r m a c i ó n n u t r i c i o

° F

m i n u t o s . E l y o g u r s e v o l v e r á m á s e s p e s o a

p e l í c u l a d e p l á s t i c o y r e f r i g e r a r d u r a n t e 3 0

c o l o c a r l o e n c i m a d e u n t a z ó n . C u b r i r c o n u n a

d o r f o r r a d o c o n u n f i l t r o d e c a f é d e p a p e l y

* P a r a c o l a r e l y o g u r , c o l o c a r l o e n u n c o l a -

d e l h o r n o . L a t e m p e r a t u r a i n t e r n a d e b e r í a

s e g u n d o

m i n u t o s

t e a n d o l a c a r n e d e s p u é s d e 1 0 m i n u t o s . R e t i r a r

° C d u r a ° n F t / e 2 4 2 5 0 a – 2 4 2 7 5 m i n u t o s , v o l -

r e c i p i e n

l o s s a b o

m i n u t o s

l a s a z ó n

d e h a b e

p r o c e s a

t e p o r u

u n a m e z

d o s , u s a

l a s a l y

s o b r e u n a r e j i l l a . T i r a r e l a d o b o . M e t e r a l h o r n o

d u r a n t e 2 h o r a s . E s c u r r i r l a c a r n e y c o l o c a r

t i c a . C u b r i r l a c a r n e c o n e l a d o b o y r e f r i g e r a r

c e r d o d e 1 l i b r a ( 4 5 5 g ) e n u n a b o l s a h e r m é -

s e m a n a .

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 d u r a n t e h a s t a u n a

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

p i e n t e h e r m é t i c o y r e f r i g e r a r d u r a n t e 3 0 m i n u -

t e 1 5 s e g u n d o s a d i c i o n a l e s . P o n e r e n u n r e c i -

h o m o g é n e a . R a s p a r e l t a z ó n y p r o c e s a r d u r a n -

l a f u n c i ó n G R I N D , h a s t a o b t e n e r u n a m e z c l a

P r o c e s a r d u r a n t e 3 0 – 4 0 s e g u n d o s , u s a n d o

A g r e g a r e l y o g u r , l a m a y o n e s a y e l v i n a g r e .

u s a n d o l a f u n c i ó n G R I N D . R a s p a r e l b o l .

e n e l b o l d e l a p r o c e s a d o r a . P u l s a r 1 0 v e c e s ,

d ⁄ ₂e l a d o b o c o n C o d l o o s c a l o r m l o o s s d e

I d e a d e r e c e t a :

2 h o r a s a n t e s d e a s a r .

A l i ñ a r l a c a r n e o e l p e s c a d o a p r o x i m a d a m e n t e

m é t i c o y r e f r i g e r a r h a s t a e l m o m e n t o d e u s a r .

s u a v e . P o n e r l a s a l s a e n u n r e c i p i e n t e h e r -

m e n t e 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 c l a

i n g r e d i e n t e s y p r o c e s a r d u r a n t e a p r o x i m a d a -

C H O P . R a s p a r e l t a z ó n . A g r e g a r e l r e s t o d e l o s

c e s a d o r a . P u l s a r 5 v e c e s , u s a n d o l a f u n c i ó n

C o l o c a r e l j e n g i b r e y e l a j o e n e l b o l d e l a p r o -

R a s p a r

P u l s a r 5

C o l o c a r

t a z a ( 1 2 0 m l ) d e

C o l o c a r e l a j o a s a d o , l a a l b a h a c a y e l p e r e j i l

e x t r a

t a z a ( 1 2 ½ 0 m l ) d e

c u c h a r ⁸a ⁄ d i t a d e

c u c h a r a ¹½ d i t a d e

D e j a r e n f r i a r d u r a n t e 5 – 1 0 m i n u t o s .

c u c h a r a ¼ d i t a d e p i m i e n t a d e C a y e n a

c u c h a r a 3 d a s d e v i n a g r e d e v i n o d e a r r o z

c u c h a r a 3 d a s d e a c e i t e d e ° C s é ) . s a m o ° F t o ( s 1 t 9 a 0 d o

d e a l u m i n i o . M e t e r a l h o r n o p o r 4 5 m i n u t o s .

C o m b i n a r e l a j o y e l a c e i t e y e n v o l v e r e n p a p e l

P r e c a l e n t a r e l h o r n o a 3 7 5

c u c h a r a 2 d i t a s d e

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a c e i t e d

e l b o l . A

s e g u n d o

b o l d e l a

C o l o c a r

l i m ó n

c u c h a r a 3 d a s d e j u g o d e l i m ó n

c u c h a r a 2 d i t a s d e r o m e r o f r e s c o

t a z a d e ⁄ ₁p e r e j i l i t a l i a n o

c u c h a r a ½ d i t a d e s a l k o s h e r

c á s c a r a d e l i m ó n ( s i n l a p a r t e b l a n c a )

c u c h a r a 3 d a s d e v i n a g r e b l a n c o o j u g o d e

c u c h a r a 3 d a s d e v i n a g r e d e v i n o

p e d a c i t o s

d i e n t e d 1 e a j o o u n c h a l o t e p e q u e ñ o , e n

d o s e n p e d a z o s

p i m i e n t o 4 s r o j o s

a s a d o s , e s c u r r i d

f r a s c o d 1 e 1 2 o n

e x t r a

t a z a ( 6 0 ¼ m l ) d e a

c u c h a r a ½ d 1 a d e v i n

p ⁄ u l g a d a ( 5 x t 1 i r . a 5 s c d m e ) 2 2 d e x

t ⁄ a z a ( 3 5 5 m l ) C a n t i d a d : 1

d i e n t e s 2 d e a j o

p r e p a r a r m e n o s v i n a g r e t a .

C a n t i d a d : 1 2 p o r c i o n e s

S i d e s e a , p u e d e d i v i d i r l a s c a n t i d a d e s p a r a

o a g r e g a n d o h i e r b a s o t o m a t e s s e c a d o s a l s o l .

a l s o l , p i m i e n t o a s a d o o c h a l o t e .

t e , u s a n d o e l a c e i t e y e l v i n a g r e d e s u e l e c c i ó n

E s t a r e c e t a b á s i c a p u e d e m o d i f i c a r s e f á c i l m e n -

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

l l o , o b i e n v a r i a r l a r a l l a d u r a , a g r e g a r a c e i t u n a s

c u c h a r ½ a 1 d a d e j u

t u i r l a s h i e r b a s p o r a l b a h a c a , e s t r a g ó n o t o m i -

c u c h a r a 1 d i t a d e

v e g e t a l e s a s a d o s o c a r n e a s a d a . P u e d e s u s t i -

c u c h a r a 1 d i t a d e

V i n a g r e t a b á s i c a

E s t a m a n t e q u i l l a a r o m a t i z a d a e s d e l i c i o s a c o n

c á s c a r a d e l i m ó

p ⁄ u l g a d a ( 5 x t i r 1 a . 5 d e c m 2 1 ) x d e

h i e r b a s

ꢉ H ' J C r ꢀ S B ꢀ ꢂ N H ꢀ $ B r M ꢀ D J P ꢀ ꢈ ꢄ N H ꢀ 4 P r E ꢀ J P ꢀ ꢍ ꢃ N H ꢀ

d i e n t e s 1 d – e 2 a j o *

$ P r M ꢀ F T ꢄ U H F ꢀ S P M ꢀ

r ꢀ ꢃ H ꢀ

T B U V S B E ( B S r ꢀ B ꢀ T B ꢀ ꢃ ꢅ H ꢀ ( S r B ꢀ T B ꢉ ꢀ H ꢀ

$ B r S ꢀ C P I J E H S S B B U E T P B F T ꢇ ꢀ ꢀ ꢊ ꢈ ꢆ ꢃ ꢀ ꢉ ꢌ ꢀ

1 S P U F Î O B T ꢀ

$ B M P S Î B T ꢀ

M a n t e q u i l l a d e l i m ó n y

t ⁄ a z a ( 2 6 5 m l ) C a n t i d a

I n f o r m a c i ó n n u t r i c i o n a l p o r p o r c i ó n :

o c h i p s d e p i t a .

i d e a l p a r a s e

d e p e s c a d o .

ꢉ H ' J C r ꢀ S B ꢀ ꢋ N H ꢀ $ B r M ꢀ D J P ꢀ ꢃ ꢍ ꢅ N H 4 ꢀ P E J P ꢀ

y s e r v i r c o n b i s t e c , p e c h u g a d e p o l l o o f i l e t e s

( S r B ꢀ T B ꢉ ꢀ H ꢀ

r ꢀ ꢉ N H ꢀ

$ P r M ꢀ F T ꢉ U H F ꢀ S P M ꢀ

T B U V S B E ( B S r ꢀ B ꢀ T B ꢍ ꢀ H ꢀ

s e p a r a

v e g e t a l e

y r e f r i g e r a r o c o n g e l a r . C o r t a r e n r o d a j a s f i n a s

1 S r P ꢀ U F ꢃ Î O H B ꢀ T ꢀ

$ B r S ꢀ C P I J E H S S B B U E T P B F T ꢇ ꢀ ꢀ ꢂ ꢃ ꢆ ꢍ ꢍ ꢀ ꢀ

$ B M P S Î B T ꢀ

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

b a r r a d e m a n t e q u i l l a d e 1 p u l g a d a ( 2 . 5 c m ) d e

I n f o r m a c i ó n n u t r i c i o n a l p o r c u c h a r a d a :

E s t a s a l s a e

E s c u r r i r y d e j a r e n f r i a r a n t e s d e p i c a r .

h o r n o . P a r a s e r v i r c o n c a r n e a s a d a , f o r m a r u n a

S e r v i r c o n p a n , v e g e t a l e s a l v a p o r o p a p a s a l

e l a j o e n a g u a h e r v i d a d u r a n t e 4 – 5 m i n u t o s .

a s a d o

* S i p r e f i e r e u n s a b o r a a j o m á s l e v e , e s c a l d a r

S a l s a d

s a b o r e s .

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 . ]

r e p o s a r d u r a n t e 3 0 m i n u t o s p a r a c o m b i n a r l o s

s a . P o n e r e n u n r e c i p i e n t e h e r m é t i c o y d e j a r

G R I N D , h a s t a o b t e n e r u n a m e z c l a c r e m o -

d u r a n t e 3 0 – 4 0 s e g u n d o s , u s a n d o l a f u n c i ó n

i n g r e d i e n t e s . A g r e g a r l a m a n t e q u i l l a y p r o c e s a r

f u n c i ó n C H O P , h a s t a c o m b i n a r t o d o s l o s

p r o c e s a r d u r a n t e 3 0 s e g u n d o s , u s a n d o l a

e l j u g o d e l i m ó n , l a m o s t a z a y l a p i m i e n t a y

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

f o r r a d o c o n u n f i l t r o d e c a f é d e p a p e l y d e j a r

[ P a r a c o l a r e l y o g u r , c o l o c a r l o e n u n c o l a d o r

d u r a n t e

y q u e e l

t o s , h a s

s u a v e .

l a f u n c i ó n C H O P , h a s t a o b t e n e r u n a m e z c l a

° C ) d u r a ° n F t e ( 2 1 0 0 0 – 1 5 m i n h u o - r n o , e

P r o c e s a r d u r a n t e 1 0 – 1 5 s e g u n d o s , u s a n d o

y s a l p i c

U n t a r u n

s a l m ó n ,

s a l m ó n .

P r u é b e l

I d e a d e

m l ) d e c r e m a a g r i a o d e y o g u r n a t u r a l c o l a d o .

t a ¼ z a ( 6 0

c r e m a r e g u l a r o b a j o e n g r a s a y

1 0 – 1 5 v e c e s , u s a n d o l a f u n c i ó n C H O P . A g r e g a r

e l b o l . A g r e g a r e l p e r e j i l y e l r o m e r o y p u l s a r

s e g u n d o s , u s a n d o l a f u n c i ó n C H O P . R a s p a r

e l b o l d e l a p r o c e s a d o r a . P r o c e s a r d u r a n t e 2 0

C o l o c a r e l a j o , l a c á s c a r a d e l i m ó n y l a s a l e n

i n g r e d i e n t e s . A g r e g a r 2 o n z a s ( 6 0 g ) d e q u e s o

P r e p a r a a s r a l d a o r : e c e t a c o n l a m i t a d d e l o s

V a r i a c i ó n : S a l s a p a r a m o j a r d e p i m i e n t o r o j o

e n e l r e f r i g e r a d o r d u r a n t e h a s t a 1 s e m a n a .

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

p e d a z o s

p i e n t e h e r m é t i c o y d e j a r r e p o s a r d u r a n t e 3 0

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t a z a ( 1 8 ¾ 0 g ) d e m a n t e q u i l l a s i n s a l , e n

c u c h a r a ¼ d i t a d e p i m i e n t 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 m o s t a z a d e D i j o n

u n a m e z c l a s u a v e . P o n e r l a m e z c l a e n u n r e c i -

( S r B ꢀ T B ꢃ ꢀ H ꢀ

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d o s , u s a n d o l a f u n c i ó n C H O P , h a s t a c o n s e g u i r

v e c e s , y l u e g o p r o c e s a r d u r a n t e 1 5 – 2 0 s e g u n -

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

I n f o r m a c i ó n n u t r i c i o n a l p o r c u c h a r a d a :

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

C H O P . D e j a r r e p o s a r d u r a n t e 3 0 m i n u t o s o

l a m e z c l a . P u l s a r 1 0 v e c e s , u s a n d o l a f u n c i ó n

g a r e l a c e i t e . A g r e g a r e l q u e s o y l a s n u e c e s a

s a n d o d u r a n t e 1 0 s e g u n d o s d e s p u é s d e a g r e -

u n a d e l a s a b e r t u r a s e n l a t a p a . S e g u i r p r o c e -

l e n t a m e n t e e l a c e i t e d e o l i v a r e m a n e n t e p o r

C o n l a m á q u i n a e n c e n d i d a ( e n G R I N D ) , a g r e g a r

e n u n r e c i p i e n t e h e r m é t i c o .

e n e l r e f r i g e r a d o r d u r a n t e h a s t a u n a s e m a n a ,

d e s e r v i r p a r a c o m b i n a r l o s s a b o r e s . C o n s e r v a r

c u b r i r y d e j a r r e p o s a r d u r a n t e 3 0 m i n u t o s a n t e s

o b t e n e r u n a p a s t a e s p e s a . P o n e r e n u n t a z ó n ,

o l i v a . P r o c e s a r d u r a n t e 2 0 – 3 0 s e g u n d o s , h a s t a

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

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 a d i c i o n a l e s .

u s a n d o l a f u n c i ó n C H O P . R a s p a r e l t a z ó n .

y l a p i m i e n t a . 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 ,

t e 1 5 s e g u n d o s . R a s p a r e l b o l .

G R I N D , y l u e g o p r o c e s a r c o n t i n u a m e n t e d u r a n -

d e o l i v a . P u l s a r 1 0 v e c e s , u s a n d o l a f u n c i ó n

b o l . A g r e g a r l a a l b a h a c a y l a m i t a d d e l a c e i t e

s e g u n d o s , u s a n d o l a f u n c i ó n C H O P . R a s p a r e l

e l a j o y l a s a l e n e l b o l , y p r o c e s a r d u r a n t e 5

u s a n d o l a f u n c i ó n C H O P . R e s e r v a r . C o l o c a r

R e s e r v a r . A g r e g a r l a s n u e c e s . P u l s a r 5 v e c e s ,

t a z a d e ½ t o m a t e

c u c h a r a ½ d i t a d e

j u g o d e l i m ó n , e l B r a n d y ( o p c i o n a l ) , l a s h i e r b a s

C H O P . R a s p a r e l b o l . A g r e g a r l a m o s t a z a , e l

p o l v o

a l c a p a r r a s . P u l s a r 1 0 v e c e s , u s a n d o l a f u n c i ó n

c u c h a r a ¼ d i t a d e

c u c h a r a ½ d i t a d e

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

a g u a c a t 2 e s m a d u

j a l a p e ñ o 1 , s i n s e m

c e b o l l e t 2 a s ( “ g r e

d i e n t e d 1 e a j o

b o l . A g r e g a r e l a n c h o a , l a s a c e i t u n a s y l a s

P i c a r e l a j o d u r a n t e 5 s e g u n d o s . R a s p a r e l

s e g u n d o s , 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 .

e x t r a

y l u e g o p r o c e s a r c o n t i n u a m e n t e d u r a n t e 1 5

r a . P u l s a r 5 v e c e s , u s a n d o l a f u n c i ó n C H O P ,

C o l o c a r e l q u e s o e n e l b o l d e l a p r o c e s a d o -

c u c h a r a 4 d a s d e a c e i t e d e o l i v a v i r g e n

c u c h a r a ½ d i t a d e p i m i e n t a r e c i é n m o l i d a

t o m i l l o

c u c h a r a 2 d i t a s d e h i e r b a s d e P r o v e n c e o

c u c h a r a 1 d a d e B r a n d y ( o p c i o n a l )

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

c u c h a r ½ a 1 d a d e m o s t a z a d e D i j o n

c u c h a r a 3 d a s d e a l c a p a r r a s

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o n z a ( 3 0 1 g ) d e q u e s o R e g g i a n o

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f i l e t e d e 1 a n c h o a

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

c i l a n t r o , m e n t a o p e r e j i l , y s u s t i t u i r l o s p i ñ o n e s

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

s á n d w i c h e s d e t o m a t e c o n M o z z a r e l l a . P u e d e

p a p a s o v e g e t a l e s a l v a p o r , o p a r a p r e p a r a r

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e s u n a e

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T B U V S B E ( B S r ꢀ B ꢀ T B ꢄ ꢀ H ꢀ

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P e s t o

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a l t u r a .

d ∕ 2 e s u

l í q u i d o s i d e s e a ) . N o l l e n a r e l b o l h a s t a m á s d e l o s

o b t e n e r u n p u r é s u a v e p a r a p r e p a r a r p a p i l l a s o s a l s a s ( a c g o r e n g t i a n r u a m e n t e h a s t a o b t e n e r l a t e x t u r a d e

C o c e r l o s v e g e t a l e s h a s t a q u e e s t é n s u a v e s . P r o c e s a r h C a s H t a O P . P u l s a r 5 – 1 0 p a r a p i c a r , y V l e u g e e g t o a l p e r s o

t e n c i a d e s e a d a .

P e l a r y c o r t a r e n p e d a z o s d e ¾ p u l g a d a ( 2 c m ) o m e n o s C . H O P . P u l s a r 5 – 1 0 v e c e s , h a s t a C o h b a t l e o n t e e s r l

d e e n e b r o , e t c .

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

S e m i l l a s d e c i l a n t r o , c o m i n o , e n e l d o , s é s a m o , a m a p o l a , G b R a y I N a s D . P u l s a r p a r a r o m p e r , y l u S e g e o m p i l l r a o s c , e g

N o p r o c e s a r d e m a s i a d o . d a .

S a c a r e l c o r a z ó n y c o r t a r e n p e d a z o s d e ½ p u l g a d a ( 1 . 5 C c H m O ) . P . P u l s a r h a s t a o b t e n e r l a c P o i n m s i e s n t e t o n s c

t a p a . *

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

C o m b i n a r c o n h i e r b a s s e c a s , e s p e c i a s o s a l g r u e s a p a r a G p R r I e N - D . P u l s a r , y l u e g o p r o c e s a r G c r o a n t o i n s u d a e m

t e n c i a d e s e a d a .

P e l a r y c o r t a r e n p e d a z o s d e ¾ p u l g a d a ( 2 c m ) o m e n o s C H O P . P u l s a r 5 – 1 0 v e c e s , h a s t a C o e b b t o e l n l a e s r l

d a .

U s a r a c e i t u n a s d e s h u e s a d a s ú n i c a m e n t e . E s c u r r i r b i e n . C H O P . P u l s a r h a s t a o b t e n e r l a c A o c n e s i t s u t n e a n s c

l a v e z .

m e n t e h a s t a o b t e n e r a c o n s i s t e n c i a d e s e a

t a m e n t e a n t e s d e p i c a r . N o p r o c e s a r m á s d e 1 t a z a ( 1 0 0 d g a ) . a o G R I N D . P u l s a r , y l u e g o p r o c e s a r c o n

T o s t a r p r i m e r o p a r a m a x i m i z a r e l s a b o r . D e j a r e n f r i a r c o m C H p l O e - P . P u l s a r h a s t a o b t e n e r l a c N o u n e s i c s e t e s n c

p u l g a d a ( 2 c m ) o m e n o s .

d a .

U s a r c h a m p i ñ o n e s f r e s c o s y f i r m e s . C o r t a r e n p e d a z o s d C e H ¾ O P . P u l s a r h a s t a o b t e n e r l a c C o h n a s i m s t p e i n ñ c o

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 .

l í q u i d o ( a g u a , c a l d o o l í q u i d o d e c o c c i ó n ) s i e s n e c e s a r i o p a r a

c m ) . N o p r o c e s a r m á s d e 8 o n z a s ( 2 4 0 g ) a l a v e z . A g r e g a r

U s a r c a r n e f r í a o t i b i a . C o r t a r e n p e d a z o s d e ½ p u l g a d a ( 1 . 5

N o p r o c e s a r m á s d e 8 o n z a s ( 2 4 0 g ) a l a v e z . C a r n e c o c i n a d a :

d e ½ p u l g a d a ( 1 . 5 c m ) y e l i m i n a r e l c a r t í l a g o y l a g r a s a s p u a a r v a e . h a c e r p u r é ( a g r e g a r l í q u i d o s i e s n e c e

C a r n e c r u d a : R e f r i g e r a r a n t e s d e p r o c e s a r . C o r t a r e n p e d C a H z O o s P . P u l s a r p a r a p i c a r o p r o c e C s a a r r n c e o n t i n

n a r l a a r e n a . C o r t a r e n p e d a c i t o s d e ½ p u l g a d a ( 1 . 5 c m ) d . a .

C o r t a r l a s r a í c e s y q u i t a r l a s h o j a s d u r a s . L a v a r b i e n p a r a C H e l O i m P i - . P u l s a r h a s t a o b t e n e r l a c P o u n e s r i s r o t e n c

m á s d e 4 o n z a s ( 1 2 0 g ) a l a v e z .

d a .

P e l a r . C o r t a r e n p e d a c i t o s d e ½ p u l g a d a ( 1 . 5 c m ) . N o p r C o c H e O s P a r . P u l s a r h a s t a o b t e n e r l a c R o á n b s a i s n t e o n p c i

d a .

E n j u a g a r y s e c a r b i e n . U s a r l a s h o j a s s o l a m e n t e .

C o r t a r e n p e d a z o s d e ¾ p u l g a d a ( 2 c m ) .

C H O P . P u l s a r h a s t a o b t e n e r l a c H o i n e s r i b s a t e s n f c r e

d a .

C H O P . P u l s a r h a s t a o b t e n e r l a c C o e n b s i o s l t l e n t a c s

s i e s n e c e s a r i o . N o p r o c e s a r m á s d e 4 o n z a s ( 3 6 0 g ) a l a n u v a e m z . e n t 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 d e

P e l a r y c o r t a r e n r o d a j a s d e ½ p u l g a d a ( 1 . 5 c m ) . R a s p a r C e H l b O o P l . P u l s a r p a r a r o m p e r , y l u e J g e o n g p i r b o r c e e ( s

C o m e n t a r i o s

F u n c i ó n / T é c n i c a

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c o n s i s t e n c i a d e s e a d a .

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 o b t e n e

C H O P . P u l s a r p a r a p i c a r g r A u e j o s o , y l u e

P e l a r . R a s p a r e l b o l s i e s n e c e s a r i o .

d ∕ 2 e s u a l t u r a .

a z ú c a r s i d e s e a ) . N o l l e n a r e l b o l h a s t a m á s d e l o s

c a s o c o n g e l a d a s , p u l s a r y l u e g o p r o c e s a r c o n t i n u a m e d n e t e s e ( a d g a r e . g a r

g a r l í q u i d o s i d e s e a ) . P a r a p r e p a r a r s a l s a s d e f r u t a s d e c l o b n o t s i n q u u a e m f r e e n s t - e h a s t a o b t e n d e e r l l a b o c s o q n u s

P r o c e s a r f r u t a s c o c i d a s p a r a p r e p a r a r p u r é d e f r u t a s o C p H a O p i P l l a . s P u ( a l s g a r e r - p a r a r o m p e r , F y r u l u t a e s g f o r e p s

g a l l e t a s r e g u l a r e s .

g a r 1 c u c h a r a d i t a ( 5 g ) d e m a n t e q u i l l a p o r g a l l e t a G r a h c a o m n s o i s p t e o n r c 3 i a d e s e a d a .

A m a r e t t i o

c m ) o m e n o s . P a r a p r e p a r a r g a l l e t a s p i c a d a s c o n m a n p t e r q o u c i e l l s a a , r a c g o r e n - t i n u a m e n t e h a t s a t s a G o b r a t e h n a e m

U s a r g a l l e t a s d u r a s s o l a m e n t e . C o r t a r e n p e d a z o s d e 1 C H p u O l g P a . d P a u l ( s 2 a . 5 r 5 v e c e s p a r a G r o a l m l e p t a e s r , p y

p e q u e ñ a c a n t i d a d d e a z ú c a r o s a l p a r a p i c a r m á s f i n o .

c a c o n u n c u c h i l l o a f i l a d o . C o r t a r l a s t i r a s a l a m i t a d . A t g i n r u e a g m a r e u n n t e a h a s t a o b t e n e r l a n a c r o a n n s j a i s t e

Q u i t a r l a c á s c a r a c o n u n p e l a d o r d e v e g e t a l e s . R a s p a r C l a H O p a P r . t e P b u l s a a n r - p a r a r o m p e r , R y a l l u a e d g u o r a p

r a y a r e l b o l y l a t a p a . *

d e s e a d a .

c i a s d u r a s

p r o c e s a r m á s d e ¼ t a z a ( 5 0 g ) a l a v e z . L a s e s p e c i a s d c u e r s a a s r p c u o e n d t i e n n u a m e n t e h a s t a m o b o t s e c n a e d r a l a

R o m p e r l o s p a l i t o s d e c a n e l a e n t r o z o s d e 1 p u l g a d a ( 2 G . R 5 I c N m D ) . . P N u o l s a r 5 v e c e s p a r a P a r o l i m t o p s e d r , e

n u a m e n t e h a s t a o b t e n e r a c o n s i s t e n c

d e s e a d a . o G R I N D . P u l s a r , y l u e g o p r

o n z a s ( 3 0 – 4 5 g ) a l a v e z .

C o r t a r e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m ) . N o p r o c e s a r C m H á O s P d . e P u 1 l – s 1 a ½ r h a s t a o b t e n e C r h l a o c o n l a s t i e s

( 2 . 5 c m ) . N o p r o c e s a r m á s d e 1 2 o n z a s ( 3 6 0 g ) a l a v e z t i . n u a m e n t e . c r e m a , e t c

U s a r q u e s o a t e m p e r a t u r a a m b i e n t e . C o r t a r e n p e d a z o C s H d O e P 2 . p P u u l l g s a d r a p a r a r o m p e r , Q y u l e u s e o g o s u p a

v e z .

m i n u t o s a n t e s d e p r o c e s a r . N o p r o c e s a r m á s d e 4 o n z a s ( 1 2 0 g ) a l a

R o m a n o ,

( 1 . 5 c m ) . S i e l t i e m p o l o p e r m i t e , s a c a r d e l r e f r i g e r a d o r n u u n a o m s e 2 n 0 t e – 3 h 0 a s t a o b t e n e r a c ( P o a n r s m i s e t e s n a c n

Q u i t a r l a c o r t e z a a n t e s d e p i c a r . C o r t a r e n p e d a c i t o s d C e H ½ O p P u . l P g a u d l s a a r 1 0 v e c e s , y l u Q e u g e o s o p r d o u c

d e s e a d a .

C o r t a r e n p e d a c i t o s d e ½ p u l g a d a ( 1 . 5 c m ) .

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

C H O P . P u l s a r h a s t a o b t e n e A r p l a i o c o n s i s

C o m b i n a r c o n r a l l a d u r a d e l i m ó n / n a r a n j a , a j o , h i e r b a s o c h a l o t e s p a r a

t e m p e r a t u r a a m b i e n t e . N o p r o c e s a r m á s d e ¾ t a z a ( 1 7 5 g ) a l a v e z .

C o r t a r e n p e d a c i t o s d e ½ p u l g a d a ( 1 . 5 c m ) . U s a r m a n t C e q H u O i l P l a . a P r o c e s a r c o n t i n u a m M e n a t n e t . e q u i l l

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

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

s u a v e . C o r t a r e n p e d a z o s d e 1 p u l g a d a ( 2 . 5 c m ) o m e n o c s o . n P t i a n r u a a m p r e e n p t a e - h a s t a o b t e n e r l a c o n s

U t i l i c e p a n d e l d í a a n t e r i o r o p a n f r e s c o s i d e s e a p r e p a r C a r H p O a P n . r P a u l l a l s d a o r p a r a r o m p e r , P y a n l u e r a g l o l a d p

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

c o l a t e

m o s , c o n g e l a r e l c h o c o l a t e d u r a n t e 3 – 5 m i n u t o s a n t e s t i d n e u a p m i c e a n r l t o e . h a s t a o b t e n e r l a t e c r o í a n / c s i h s i t s e p n

N o p r o c e s a r m á s d e 1 ½ o n z a ( 4 5 g ) a l a v e z . P a r a r e s u C l t H a d O o P s . ó P p u t l s i - a r p a r a r o m p e r , C y h l o u c e o g l o a t p e

d e s e a d a .

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

C H O P . P u l s a r h a s t a o b t e n e A r n l a c h c o o a n s i s

C o m e n t a r i o s

F u n c i ó n / T é c n i c a

A l i m e n t

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t u l a .

a u t o r i z a

d e b e s

C u a l q u i e r o t r o M a s e n r t v e i n

D e s a l o j e l o s a l i m e n t o s t r a b a d o s c o n l a e s p á

m e n t o s . R e t i r e c u i d a d o s a m e n t e l a c u c h i l l a .

- B M J

E F N B T J B E P T ꢀ Q S P D F F T T B U Ê O ꢀ E R P V F ꢀ ꢀ 1 ꢀ V r F ꢀ E F ꢀ

c a b o p o

m i e n t o p

r e p a r a c i

P A R A U

L a p r o c e

L o s a l i m e n t o s p e g a n a l a c u c h i l l a .

c o n l a e s p á t u l a .

y l u e g o a b r a l a t a p a y d e s a l o j e l o s a l i m e n t o s

q u e l a c u c h i l l a _®e s t é c o m p l e t a m e n t e i n m ó v i l ,

P l u s e s

a l i m e n t o s . 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

E F N B T J B E P T ꢀ Q S P D F F T T B U Ê O ꢀ E R P V F ꢀ ꢀ 1 ꢀ V r F ꢀ E F ꢀ

a l c a n c e

e v i t a r p e

r a n í t i d a

c i o d e b a

n o l a e s

C e r c i ó r e

c o m p a c

L a p r o c e

d e l b o l .

L o s a l i m e n t o s p e g a n a l a t a p a y / o a l o s l a d o s

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

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

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

P l u s e s

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

a g u a u o

N u n c a s

r a m e n t e

L i m p i e e

E V S B O U F ꢀ

J O H S M F P E T J ꢀ F O U F T ꢀ Q S P D I F B T O B 4 ꢀ ꢀ E F P r ꢀ ꢀ

f i n a o a g u a d a

L a t e x t u r a d e l o s a l i m e n t o s e s t á d e m a s i a d a

c a n t i d a d e s a l a v e z .

f o r m e s m á s p e q u e ñ o s , y p r o c e s e p e q u e ñ a s

g r a n d e s . 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 u n i

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

E F N B T J B E P T ꢀ Q S P D F F T T B U Ê O ꢀ E R P V F ꢀ ꢀ ꢀ 1 V r F ꢀ E F ꢀ

l l a d e l l a

p a r a c u b

C o l o q u e

( r e c t a ) e

l a v a v a j i l

d e l b o l ,

- B M J

L o s r e s u l t a d o s n o s o n u n i f o r m e s

a l a v e z .

ꢀ $ F r S ꢀ D J Ó S F T F ꢀ

o t r o s u s o s .

C P U V Ó O ꢀ

T P M B N F O U F Q ꢀ S F E T J F P ꢀ O B S ꢀ

b o l o r i g i n a l p a r a m o l e r y c o m p r a r o t r o b o l p a r a

a p a r a t o . S i e m b a r g o , e s b u e n a i d e a u s a r e l

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

d o n d e l a

P r o c u r e

d e b i d a m e n t e c e r r a d a .

i n s t a l a d o s o b r e l a b a s e y d e q u e l a t a p a e s t é

m e n t e .

M * o l e r g r a n o s y e s p e c i a s p u e d e r a y a r e l b o l y

E F C J E F B T N U Ê C F ꢀ O P F U M ꢀ F M ꢀ ꢀ R V F E ꢀ F ꢀ

ꢀ " T r F ꢀ H Ù S F T F ꢀ

s e q u e l a

e s p á t u l a

l a l i m p i e

u s o , y a

c u c h i l l a

L e r e c o m

t a s d e p r e p a r a c i ó n .

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

c a n t i d a d e s d e a l i m e n t o s . U t i l i c e l a s t é c n i c a s

P l u s p e r m i t e p i c a r , m o l e r o p r o c e s a r p e q u e ñ a s

S u n u e v a p r o c e s a d o r a d e a l i m e n t o s M i n i - P r e p

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

$ F r S ꢀ D J Ó S F T F ꢀ

E F C J E F B T N U Ã F ꢀ O D U F B ꢀ F C M ꢀ F ꢀ R V F ꢀ

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

P R O B L E M A S

R E S O L U C I Ó N D E

P A U T A S D E P R E P A R A C I Ó N

L I M P

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I n s t a l e l a c u c h i l l a .

d e 1 0 s e

C u a n d o

e l b o l e n s e n t i d o a n t i h o r a r i o p a r a s u j e t a r l o .

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

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

a 2 0 s e g

d r á l o s r

p a r a m o

E s p r e f e

I n s 1 t a . l e e l b o l s o b r e l a b a s e . L a a b e r t u r a e n

n i é n d o l a p o r l a p a r t e d e p l á s t i c o .

F U N C I O N A M I E N T O

R e t i 3 r e . c u i d a d o s a m e n t e l a c u c h i l l a , s o s t e

s e m i l l a s

p i c a r a l i

U t i l i c e l a

e l a p a r a t o e s t é d e s c o n e c t a d o .

d e l a b a s e .

G i r e 2 e . l b o l e n s e n t i d o a n t i h o r a r i o y r e t í r e l o

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

b o l , y d e s a l o j e l o s a l i m e n t o s c o n l a e s p á t u l a . N o

C O M P L E T A M E N T E I N M Ó V I L , r e t i r e l a t a p a d e l

E S P E R E H A S T A Q U E L A C U C H I L L A E S T É

A p a g u e e l a p a r a t o a n t e s d e d e s a l o j a r l o s .

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

r e l a .

d u r a n t e

l o s a l i m e

s o n s u f i

m e n t e p

E s p r e f e

G i r e 1 l . a t a p a d e l b o l e n s e n t i d o h o r a r i o y r e t í -

R E M O C I Ó N D E L B O L

P u e d e q u e l o s a l i m e n t o s p e g u e n a l f o n d o

m a y o n e

p a r a h a c

l a m a y o

m e n t o s

y m e z c l a

U t i l i c e l a

b o l e n t r e l o s d o s .

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

P r o c e s e l o C s o n a l s i m e j o e n : t o s s e c o s a n t e s d e

P A R A D E S A L O J A R A L I M E N T O S

f l u i r á c o n f a c i l i d a d .

l a o t r a . S i u s a a m b a s a b e r t u r a s , e l l í q u i d o n o

b o l v a c í o .

a l a v e z , p a r a p e r m i t i r q u e e l a i r e s e e s c a p e p o r

N o t a : N o h a g a f u n c i o n a r e l a p a r a t o c o n e l

R e 9 t i . r e l o s a l i m e n t o s d e l b o l c o n l a e s p á t u l a .

I M P O R T A N T E : A g r e g u e l í q u i d o p o r u n a a b e r t u r a

a b e r t u r a s e n l a t a p a .

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

S E L E C C

C U C H I L L A .

u n a m a n

r a t o , l e r

N o t a : D e

p l á s t i c o . N U N C A T O Q U E L O S F I L O S D E L A

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

R e 8 t i . r e l a c u c h i l l a ,

h e l a d o d e y o g u r .

o a d e r e z o ; o v a i n i l l a o a l c o h o l p a r a p r e p a r a r

e j e m p l o a g r e g a r a c e i t e p a r a p r e p a r a r m a y o n e s a

³/ e l a a l t u d r e a l d o e s l e

D e 7 s . c o n e c t e e l a p a r a t o .

s a b o r i z a n t e d u r a n t e e l p r o c e s a d o . P u e d e p o r ₂

P u e d e a g r e g a r l í q u i d o c o m o a g u a , a c e i t e o

t a s c o m

m o t o r . U

d o s i n c o

N o s o b r

y l u e g o a b r a l a t a p a .

I N M Ó V I L ,

E S 6 P . E R E H A S T A Q U E L A C U C H I L L A E S T E

P A R A A G R E G A R L Í Q U I D O

1 - 8 0 0 - 7 2 6 - 0 1 9 0 .

s e c o n n u e s t r o s e r v i c i o p o s t - v e n t a a l :

P a r a p e d i r a c c e s o r i o s d e r e p u e s t o , c o m u n í q u e

S u 5 e . l t e e l b o t ó n p a r a a p a g a r e l a p a r a t o .

C A N T I D

n e c e s i d a d .

d o s m á s

“ P a u t a s

( 1 . 5 c m )

z o s u n i f

S i e m p r e

P r e 4 s . i o n e e l b o t ó n C H O P o G R I N D , s e g ú n s u

o t r o s u s o s .

b o l o r i g i n a l p a r a m o l e r y c o m p r a r o t r o b o l p a r a

d e l a p a r a t o . S i e m b a r g o , e s b u e n a i d e a u s a r e l

b o l c o n u n a m a n o d u r a n t e e l f u n c i o n a m i e n t o .

a p a r a t o , l e r e c o m e n d a m o s q u e s o s t e n g a e l

N o t a : D e b i d o a l a p o t e n c i a d e l m o t o r d e l

C i e 3 r . r e l a t a p a .

b o l y l a t a p a . E s t o n o a f e c t a r á e l f u n c i o n a m i e n t o

N o t a : M o l e r g r a n o s y e s p e c i a s p u e d e r a y a r e l

T A M A Ñ

d u r a n t e m á s d e 1 m i n u t o .

N u n c a h a g a f u n c i o n a r e l a p a r a t o c o n t i n u a m e n t e

m u y l l e n o .

P r e p

p e d a z o s p e q u e ñ o s y d e q u e e l b o l n o e s t é

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

C o 2 l o . q u e l o s i n g r e d i e n t e s e n e l b o l . A s e g ú r e s e

d e l b o l . E s t o l o g r a r e s u l t a d o s m á s u n i f o r m e s .

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

C O N

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* L a s p a r t e s e n c o n t a c t o c o n l o s a l i m e n t o s n o c o n t i e n e n b i s f e n o

a p a r a t o .

e l l a d o d e r e

C o l o c 5 a . r l a t

E s p á t u l a ( n o i l u s t r a d a )

4 . A g r e g a

C U C H I L L A .

b o l . N U N C A

h a s t a q u e s

e j e e i n t r o d ú

A g a r r 3 e . l a c u

B l o q u e - m o t o r

s u j e t a r l o .

G i r e 2 e . l b o l e

g i r a n d o l i g e

e l c e n t r o d e

C o l o q 1 . u e e l

E N S A

I N S T

c o n a s a

( 7 0 0 m l )

B o l d e 3 t a z a s

f u n c i ó n

e l e c t r i c i

c o m p l e t

d e c o r r i e

c o r r i e n t e

e n c h u f a

o t r a ) . C o

c l a v i j a p

E l c a b l e

T a p a

A V I S

S O L

D O M

P o w e r

C u c h i l l a S m a r t

P A R

8 . E l a p a r a t o e s t á l i s t o .

I N S

G U A

7 . E n c h u f e e l c a b l e e n u n a t o m a d e c o r r i e n t e .

c e r r a r .

G i r a r 6 l . a t a p a e n s e n t i d o a n t i h o r a r i o p a r a

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p a r a s u r e v i s i ó n , r e p a r a c i ó n o a j u s t e .

a p a r a t o a u n c e n t r o d e s e r v i c i o a u t o r i z a d o

c a í d o o s i e s t u v i e s e d a ñ a d o . R e g r e s e e l

h u b i e s e f u n c i o n a d o m a l o q u e s e h u b i e s e

v i j a e s t u v i e s e n d a ñ a d o s , d e s p u é s d e q u e

c i ó n i n d

r e g i s t r o

N O T A : L

N o u 6 t i . l i c e e s t e a p a r a t o s i e l c o r d ó n o l a c l a

5 . E v i t e e l c o n t a c t o c o n l a s p i e z a s m ó v i l e s .

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

p o r l a c l a v i j a . N u n c a j a l e e l c a b l e .

g o d e i n c e n d i o , e s p e c i a l m e n t e s i é s t e t o c a

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

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

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

N o h 1 a 6 g . a f u n c i o n a r e l a p a r a t o b a j o o a d e n

a n t e s d e u

L e a 7 . t o d a s

P a r a d e s c o n e c t a r e l a p a r a t o , a g a r r e e l c a b l e

a n t e s d e l i m p i a r l o y a n t e s d e v a c i a r e l b o l .

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

D e s c 4 o . n e c t e e l a p a r a t o c u a n d o n o e s t é e n

M U Y A F I L A

T O Q U E L O

S O S T E N I É

A L 6 C . E L A C

n i ñ o s .

e l b o l a n t e s d e u s a r l o .

s a m e n t e c u a n d o e s t é u s a d o p o r o c e r c a d e

S u p e 3 r v . i s e e l u s o d e e s t e a p a r a t o c u i d a d o

A v e r 1 i g 5 . ü e q u e n o h a y o b j e t o s e x t r a ñ o s e n

u b i c a d o s o

R e 5 t i . r e c u i d

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

l í q u i d o .

P a r a 1 4 e . v i t a r l a s h e r i d a s , n o i n t e n t e f o r z a r

p a r a a b r i r .

G i r 4 e . l a t a p

c o l o q u e e l b l o q u e - m o t o r e n a g u a u o t r o

P a r a 2 r . e d u c i r e l r i e s g o d e e l e c t r o c u c i ó n , n o

e s t é c o m p l e t a m e n t e i n m ó v i l .

i n t e n t e a b r i r l a t a p a h a s t a q u e l a c u c h i l l a

c e r r a d a a n t e s d e e n c e n d e r e l a p a r a t o . N o

A s e g 1 3 ú . r e s e d e q u e l a t a p a e s t é d e b i d a m e n t e

c a j a .

A g 3 a . r r e e l a

1 . L e a t o d a s l a s i n s t r u c c i o n e s .

l a s c u a l e s l a s s i g u i e n t e s :

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

S i e m p r e q u e u s e a p a r a t o s e l é c t r i c o s , d e b e

R e 2 t i . r e e l c a

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 .

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 e n s a m b l a d o

P a r a 1 2 r e . d u c i r e l r i e s g o d e h e r i d a s , a s e g ú r e s e

A s e g ú r e s e

a m p l i a , c o

P o 1 n . g a l a c

I M P O R T A N T E S

S E G U R I D A D

M E D I D A S D E

m e n t e i n m ó v i l a n t e s d e a b r i r l a t a p a .

E s p e r e h a s t a q u e l a c u c h i l l a e s t é c o m p l e t a -

l a r o l i m p i a r .

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

L a c 1 u 1 c . h i l l a e s e x t r e m a d a m e n t e f i l o s a .

a c o n t i n

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v e n d i d o s p o r C u i s i n a r t p r e s e n t a u n r i e s g o d e

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P a r a s u s e g u r i d a d y p a r a d

S e r i e D L C P l - u 2 s A

P r o

I N S T R U C C I O N E S & L I B R O D E R E C E T A S

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Version no: N DLC2AL IB-5719C-ESP

SIZE: 179MM(W) x 216MM(H)

Pages: 28pp

Paper:

Cover:157gsm B/S matt artpaper

Inside:120gsm B/S artpaper

Color: 4c+0c in cover page

1c+1c in inside pages(there have 2color page in inside pages)

Coating: Gloss varnishing in cover

Conair: Conair By Astor You

Date: 18/02/2013

SUN HING PRINTING CO., LTD.

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