Cuisinart DLC-2AC SERIES Instruction/Recipe Booklet page 7

Food Operation/Technique
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
Gingerroot, fresh Chop. Pulse to break up, then process
continuously on Chop to reach desired
consistency.
Green onions, scallions Chop. Pulse to chop to desired consistency.
Herbs, fresh Chop. Pulse to chop to desired consistency.
Horseradish Chop.
Leeks Chop.
Meats Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Mushrooms Chop. Pulse to chop to desired consistency.
Nuts Chop. Pulse to chop to desired consistency.
Olives Chop. Pulse to chop to desired consistency.
Onions Chop. Pulse 5-10 times to chop to desired
size.
Peppercorns Grind. Pulse first, then process continuously
until desired consistency.
Peppers, fresh Chop. Pulse to chop to desired consistency.
Seeds, dried berries Grind. Pulse to break up, then process
continuously to desired consistency.
Shallots Chop. Pulse 5-10 times to chop to desired
consistency
Vegetables, cooked Chop. Pulse 5-10 times to chop, then pro-
cess continuously until desired consistency is
reached
Comments/Notes
Peel garlic cloves first. Scrape work bowl sides and bottom as
needed.
Peel first; cut into 1 ⁄ -inch (1.25 cm) pieces or slices. Scrape work
2
bowl sides and bottom as needed. Up to 4 ounces (115 g).
Trim and cut into ⁄ inch (2 cm) pieces.
3
4
Rinse and dry completely. Remove leaves from stems to chop
Peel first. Cut into 1 ⁄ -inch (1.25 cm) pieces. Process up to 4 ounces
2
(115 g) at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into
Uncooked meats should be cold, but not frozen; cut up to 8
ounces (226 g) into 1 ⁄ 2 -inch (1.25 cm) pieces, trimmed of gristle
and soft fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 8 ounces (226 g) into
Add liquid (water, broth or from cooking) as needed to process to purée
consistency
Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 3 ⁄ inch (2 cm).
4
Toast nuts first for maximum flavour. Allow to cool completely
before chopping.
Use only pitted olives. Drain well for best results.
Peel; cut into 3 ⁄ -inch (2 cm) or smaller pieces of similar size.
4
Combine peppercorns with dried herbs or spices or coarse salt to
create rubs and seasonings. Hard peppercorns may scratch work
bowl and lid.*
Core, seed and cut into 1 ⁄ -inch (1.25 cm) pieces. Do not overpro-
2
cess.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than
Cook vegetables until tender. Process to a smooth purée for baby
food or sauces; may need to add liquid for consistency.
⁄ -inch (1.25 cm) pieces.
1
2
1 ⁄ -inch (1.25 cm) pieces.
2
3 ⁄ -inch (2 cm).
4
7