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Process by pulsing,
inspecting after each pulse.
Stop pulsing as soon as
the dry ingredients have
almost disappeared into the
batter. Overprocessing 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.)
To make cake mix:
Your food processor
work bowl is large enough
for the preparation of an
18.5-ounce (525g) pack-
aged cake mix.
Insert the metal blade and
add the cake mix to the
work bowl. Press the “On”
button and while the
machine is running, add
the eggs and liquid through
the small feed tube and
process for 5 seconds.
Scrape down the sides
of the work bowl and
process 1 minute more for
maximum volume. Do not
remove the metal blade.
Insert a finger into the
underside of the blade
from the bottom of the
work bowl to hold the
blade in place while
emptying the batter.
Tip:
After emptying cake batter
or puréed soup from the
work bowl, replace the bowl
on the motor base and
“Pulse” once. Centrifugal
force will spin the batter off
the blade onto the sides of
the work bowl. Remove the
blade, and use the spatula
to scrape any remaining
batter from the bowl.
PREPARING FOOD
FOR SLICING AND
SHREDDING
For disc assembly
instructions, refer to
Assembly Instructions.
Round fruits and
vegetables:
Before processing onions,
apples and other large,
round fruits and vegeta-
bles, cut the bottom ends
flat to make the food lie
stable on the disc.
Place the food in the
feed tube, flat side down,
as far left as possible, to
prevent it from tilting when
being processed.
Choose fruits that are
firm and not too ripe.
Remove large hard pits
and seeds from fruits
before processing. Seeds
from citrus fruits need not
be removed. Remove the
rind before slicing or
shredding, if desired.
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. T h i s
ensures round, even slices.
Large fruits like
pineapple:
Cut the ends flat, cut in half
and either core or remove
the seeds. If necessary, cut
the halves into smaller
pieces to fit the feed tube.
Cabbage and
iceberg lettuce:
Turn the head on its side
and slice off the top and
bottom, leaving a center
section about 3 inches (8
cm) deep. Remove the core,
then cut in wedges to fit the
feed tube. Remove the core
from the bottom and top
pieces and cut into wedges
to fit into the feed tube.
The optional 2 mm and
1 mm slicing discs are
excellent for slicing cabbage
for coleslaw.
If the fruit or vegetable
doesn’t fit, try inserting it
from the bottom of the feed
tube, where the opening is
slightly larger.
Pack the feed tube for
desired results.
For long slices or shreds,
cut the food in feed tube
widths and pack the
pieces horizontally.
For small, round slices or
short shreds from carrots,
zucchini and other long
vegetables, cut in feed
tube heights and pack
tightly upright.
Food should fit snugly, but
not so tightly that it prevents
the pusher from moving.
When slicing or shredding,
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
cheese. Use medium
pressure for most food:
apples, celery, citrus fruit,
potatoes and zucchini. Use
firm pressure for hard
vegetables like carrots
and yams.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 13