Cuisinart DLC-2AC SERIES Instruction/Recipe Booklet page 6

Food
Anchovies
Bacon
Baking chocolate/ chocolate
chunks/chips
Bread for crumbs
Butter
Celery
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Cheese – soft
Cinnamon sticks, nutmeg,
other hard spices
Citrus zest
Coffee beans
Cookies, graham crackers
for crumbs, hard Amaretti
or macaroons
Fruits, cooked; fresh or fro-
zen thawed berries
6
Operation/Technique
Chop. Pulse to desired consistency.
Chop. Pulse to desired consistency.
Chop. Pulse on Chop to break up, then
process continuously until desired chop size is
achieved
Chop. Pulse to break up, then process con-
tinuously until desired crumb size is reached.
Chop. Process continuously.
Chop. Pulse to desired size
Chop. Pulse on Chop 10 times, then process
continuously on Chop until desired
consistency.
Chop. Pulse to break up, then process
continuously to "cream."
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Chop. Pulse to break up, then process
continuously until finely chopped.
Grind. Pulse 5 times to break up, then process
continuously until desired consistency.
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Chop. Pulse to break up, then process con-
tinuously until desired consistency.
Comments/Notes
Drain first. Cut in half.
Cook crispy; drain well. Break into 1-inch
(2.5 cm) pieces.
Process no more than 1 1 ⁄ ounces (42 g) at a time. For best
2
chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into
chop.
Use day-old, hard bread for dry crumbs; fresh bread for moist
crumbs. Cut or break into pieces no larger than 1 inch (2.5
cm). For buttered crumbs, add 1 teaspoon (5 ml) of butter per
slice after crumbs have started to form, and process to com-
bine and coat.
Cut into 1 ⁄ -inch (1.25 cm) pieces. Best at room temperature.
2
Process up to ⁄ cup (175 ml) at a time. Add freshly chopped cit-
3
4
rus zest, garlic, herbs or shallots to create compound butters.
Cut into ⁄ -inch (1.25 cm) long pieces.
1
2
Remove and discard rind or reserve for another use. Cut into
1 ⁄ -inch (1.25) cm pieces. If possible, remove from refrigerator
2
20–30 minutes before processing. Up to 3 ounces (85 g).
Chill cheese first.
Break cinnamon sticks into 1-inch (2.5 cm) pieces. Hard spic-
es may cause scratches on the work bowl and lid.*
Use vegetable peeler to remove zest (colour 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
Hard foods such as coffee beans may cause scratches on the
work bowl lid.
Hard cookies only. Break up into 1-inch (2.5 cm) or smaller
pieces. For buttered crumbs, add 1 teaspoon (5 ml) of butter
per graham cracker sheet or for every 3 cookies.
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).
⁄ -inch (1.25 cm) pieces to
1
2