Cuisinart CH4DCU Instructions For Use Manual
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Cuisinart CH4DCU Instructions For Use Manual

Cuisinart CH4DCU Instructions For Use Manual

Mini processor
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Mini Processor
CH4DCU

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Summary of Contents for Cuisinart CH4DCU

  • Page 1 Mini Processor CH4DCU...
  • Page 3 Congratulations on the purchase of your new Cuisinart Mini Processor. For over 30 years Cuisinart’s aim has been to produce the very fi nest kitchen equipment, so that cooks at home as well as professional chefs have the tools to express their creativity.

  • Page 4: Table Of Contents

    Contents Product Description ..........Safety Cautions .

  • Page 5: Product Description

    Product Description Work bowl with handle Blade (curved sharp blade, fl at blunt blade) with BladeLock system Control switches Housing base Spatula (not shown)

  • Page 6: Safety Cautions

    Do not use this appliance if it has fallen or shows signs of damage. Discontinue use immediately and contact the Cuisinart helpline (see “UK After Sales Service” section). No repair should be carried out by the user. Return the appliance to the Cuisinart Service Centre for inspection or repair/replacement (see “UK After Sales Service” section).
  • Page 7 Do not use any accessories or attachments with this appliance other than those recommended by Cuisinart. To protect against fire, electric shock or personal injury, do not immerse cord, plug or unit in water or other liquids. For indoor use only.
  • Page 8 For Your Safety Handle the blade with extreme care, it is very sharp. Avoid touching the sharp edges. Never place the blade directly on the motor of the housing base. Before switching on the food processor, ensure that the blade is locked into place on the the motor spindle (taking care to avoid the sharp edges), and that the lid is correctly inserted.

  • Page 9: Instructions For Use

    Instructions For Use Fitting & removing the parts 1. Place the housing base on a fl at, dry, stable surface. 2. Place the work bowl over the motor base with the handle facing forward. N.B. Opening at back of bowl must face column at back of mini processor. 3.
  • Page 10 6. Add the food you wish to process. 7. Place the lid on the work bowl with the long tab to the right of the rear column. While holding the housing base with your left hand, securely grip the handle on the top of the lid and turn in an anticlockwise direction until the descending tab locks into the locking post.

  • Page 11: The Dual Blade

    The Dual Blade This appliance processes using a dual blade with a sharp, curved edge for chopping/mixing and a fl at, blunt edge for grinding. It also features the exclusive BladeLock System, which enables the blade to lock into the bowl, so you can pour ingredients out of the bowl without having to remove the blade.

  • Page 12: Control Switches

    Control Switches To start operation, simply press one of the two speed switches and hold down for the desired length of time. Use the ‘Chop’ speed switch for chopping, puréeing and mixing food with the sharp edge of the blade. Use the ‘Grind’...

  • Page 13: Processing

    Processing 1. Fit the work bowl and blade (refer to section A). 2. Ensure you use the correct action (chop or grind) that is appropriate for the food to be processed (refer to ‘Processing Techniques’ for further details). 3. Place food in the work bowl. Ensure food is cut into small evenly sized pieces and the work bowl is not overloaded.

  • Page 14: Processing Techniques

    Processing Techniques The following section includes useful hints and tips on how to use the Mini processor to achieve a number of processing results. We recommend that you practice using these techniques before processing food to eat. See ‘Operating Techniques’ table below for recommended food quantities for processing different types of food.
  • Page 15 ✓ Meat, poultry, fi sh Should be very cold but not frozen. ✓ Mushrooms Choose fi rm, fresh mushrooms. Cut into even pieces no larger than 1.5cm. ✓ Nutmeg Pulse approximately 5 times to break apart, and then run continuously. ✓...

  • Page 16: Chopping Fresh Herbs

    For best results: Always cut large pieces of food into smaller pieces of even size of approximately 1.5cm to achieve even results. Use the sharp edge for chopping, puréeing and mixing. It is ideal for chopping softer food such as herbs, celery, onions, garlic and most cheese.

  • Page 17: Producing A Purée

    D. Producing a purée: Cut the food into 1.5cm pieces, and place in work bowl. Use the ‘Chop’ switch and a ‘pulse’ action to chop coarsely, then process continuously until food is puréed. N.B. Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade.

  • Page 18: Trouble Shooting

    Trouble Shooting Motor doesn’t start or blade doesn’t rotate. Check that plug is securely inserted into the mains. Check that work bowl and lid are securely locked into place. Ensure only one control switch is being pressed at a time. Food is unevenly chopped.

  • Page 19: Cleaning & Maintenance

    Cleaning & Maintenance When not in use, leave the appliance unplugged. All parts except the housing base are dishwasher safe. We recommend washing them in the dishwasher on the top rack. Due to intense water heat, washing the work bowl, lid and accessories on the bottom rack may cause damage over time.

  • Page 20: Uk Guarantee

    UK Guarantee This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons.

  • Page 21: Uk After Sales Service

    For further advice on using your Cuisinart Mini Processor and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or alternatively, email your enquiry to support@cuisinart.co.uk.

  • Page 22: Recipes

    Recipes Sauces and dressings Classic mayonnaise ......... . . 23 Roasted red pepper sauce .

  • Page 23: Classic Mayonnaise

    Classic Mayonnaise Serves 4 1 medium egg yolk 1 tsp mustard Salt and pepper to taste 300 ml sunfl ower oil Place the egg yolk and mustard into the work bowl, season well with salt and pepper and process continuously using the ‘Chop’ switch until combined. While pulsing, gradually add the oil, through 1 hole of the lid, leaving the other hole free for air to circu- late.

  • Page 24: Roasted Red Pepper Sauce

    Roasted Red Pepper Sauce 3 garlic cloves, peeled 2 strips lemon zest 1 ½ teaspoons rock salt 1 ½ teaspoons herbs de provence 2 tablespoons fresh lemon juice 2 tablespoons regular or white balsamic vinegar 120ml extra virgin olive oil 3 jars roasted red peppers, drained but not rinsed Add the garlic, zest, salt and herbs to the work bowl;...

  • Page 25: Creamy Roasted Garlic And Herb Dressing

    Creamy Roasted Garlic and Herb Dressing 9 garlic cloves, peeled 1 teaspoon extra virgin olive oil 170g loosely packed basil leaves 170g loosely packed parsley leaves 170g fat free plain yoghurt 120g light mayonnaise 1 ½ tablespoons balsamic vinegar Preheat the oven to 190ºC (375ºF). Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the preheated oven for about 45 minutes or until cloves have softened.

  • Page 26: Pesto

    Pesto Serves 6 1 clove garlic, peeled 1 tbsp pinenuts 50g basil leaves 15g goat’s cheese 1 tsp nut oil 50g parmesan 60ml olive oil Salt and pepper Add the garlic, pinenuts and basil into the work bowl and process using the ‘Chop’ switch until fi nely chopped. Add the goat’s cheese, half the nut oil and process until mixed.

  • Page 27: Vinaigrette

    Vinaigrette Serves 6 1 tsp mustard 2 tsp white wine vinegar 300ml sunfl ower oil 10g parsley Salt and pepper Place the mustard, vinegar and seasoning into the work bowl. Lock lid into place. Gradually add the oil through 1 hole of the lid, leaving the other hole free for air to circulate, whilst proces- sing continuously with the ‘Chop’...

  • Page 28: Crème Chantilly

    Crème Chantilly Serves 4 300ml single cream 80g granulated sugar 1 tbsp vanilla extract Place the cream in the work bowl and process using the ‘Chop’ switch for 1 minute. Add the sugar and vanilla extract and process for a few seconds until mixed.

  • Page 29: Dips Hummus

    Houmous Serves 4 75g chick peas 5g fl at leaf parsley ½ tsp lemon zest 1 clove garlic, peeled Juice of 1 lemon ½ tsp ground cumin 1 tbsp olive oil Place the chick peas, parsley, lemon zest, garlic, lemon juice and the ground cumin into the work bowl and process using the ‘Grind’...

  • Page 30: Guacamole

    Guacamole Serves 4 1 avocado, peeled, stones removed, cut into 1.5cm pieces Juice of lemon 25g fresh coriander 25g onion, peeled and cut to 1.5cm cubes Green chilli, cored, deseeded and cut to 1.5cm pieces 1 tsp olive oil Salt and freshly ground black pepper Add all the ingredients to the work bowl and process using the ‘Chop’...

  • Page 31: Cinnamon And Pear Compote

    Cinnamon and pear compote 75g brown sugar 1 stick cinnamon, broken into 1.5cm pieces 25g butter 2 pears, peeled and cut into 1.5cm cubes Place the sugar and cinnamon into the work bowl. Process using the ‘Grind’ switch and a pulse action until broken, and then use a continuous action, until powdered.

  • Page 32: Mojito

    Mojito Serves 4 8 ice cubes Juice 2 limes 8 leaves fresh mint 8 brown sugar cubes 80ml Rum 120ml Perrier water Place the ice in the work bowl and process using the ‘Chop’ switch for a few seconds to break up the ice. Add the lime juice and mint leaves and process until combined.
  • Page 36 IB-9/323...
  • Page 37 157gsm Gloss artpaper Coating: Waterbase varnishing for whole book Color (Front): 1C(BK) (Back): 1C(BK) Date: Aug-27-2009 Co-ordinator : / Hugo Description PDF version : CH4DCU IB-9/323 (0,0) Book Hugo Code : SMT0012IB-1-1 Color Series: Operator : HAI Remark : Quality request(1)

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