A Chopping Fresh Herbs; B Chopping Meat, Poultry, Fish & Shellfish; C Chopping Nuts; D Producing A Purée - Cuisinart Mini Prep Pro ECH4 Series User Manual

For best results:
   Always cut large pieces of food into smaller pieces of even size of approximately 1.5cm to
achieve even results.
  U se the sharp edge for chopping, puréeing and mixing. It is ideal for chopping softer
food such as herbs, celery, onions, garlic and most cheese. It is also useful for puréeing
cooked vegetables, making mayonnaise and mixing salad dressing.
  U se the blunt edge for grinding coffee beans and spices, and for chopping hard food
such as peppercorns, seeds, chocolate and nuts.
ATTENTION: Do not overload the work bowl. Overloading causes inconsistent results
and strains the motor. After being processed, food should not reach more than 2/3 of
the way up the central plastic stem of the blade assembly.
N B Please note that although the air capacity of the Mini Prep Pro is 900ml the
following maximum fill capacities apply for optimum use of the product:
700ml - mixture capacity
400ml - thin liquid capacity

A Chopping fresh herbs:

The herbs, work bowl and blade must all be thoroughly cleaned and dried. Remove the
stems from herbs. Add the leaves to work bowl and process, using the 'Chop' switch and
a 'pulse' action until they are chopped to the desired consistency.
B Chopping meat, poultry, fish & shellfish:
The food should be very cold but not frozen. Cut into 1.5cm pieces and place in the work
bowl. Use the 'Chop' switch and a 'pulse' action until the food is evenly chopped. Use a
continuous processing action for a few seconds for a finer chop if required. Use a spatula
to scrape food down from the sides of the work bowl as necessary.

C Chopping nuts:

You can use either the 'Chop' or 'Grind' function depending on the consistency you require.
For roughly chopped nuts, process continuously using the 'Chop' switch until chopped to
the desired consistency. Check frequently to avoid nuts clumping together. If necessary,
use the spatula to re-distribute the nuts evenly in the work bowl. If you require more of
a powder consistency use the 'Grind' function continuously until the desired consistency
is achieved.
D Producing a purée:
Cut the food into 1.5cm pieces and place in the 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
texture when processed with the metal blade
12
They develop a gluey