Cuisinart EVOLUTIONX RMC-100 Instruction/Recipe Booklet page 9

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
Cookies, graham crackers
for crumbs, hard amaretti or
macaroons
Fruits, cooked; fresh or frozen
thawed berries
Garlic
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
continuously 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.
Chop. Pulse 5 times to break up, then
process continuously until finely chopped.
Chop. Pulse to break up, then process
continuously until desired consistency.
Chop.
Comments/Notes
Drain first. Cut in half.
Cook until crispy; drain well. Break into 1-inch pieces.
½
Process no more than 1 ounces at a time. For best results, chill chocolate for
3–5 minutes in freezer before chopping. Cut baking chocolate squares into
pieces to chop.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break
into pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of melted
butter per slice after crumbs have started to form, and process to combine and coat.
½
Cut into -inch pieces. Best at room temperature. Process up to
Add freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
½
Cut into -inch-long pieces.
Remove and discard rind or reserve for another use. Cut into
If possible, remove from refrigerator 20–30 minutes before processing. Up to
4 ounces.
Best at room temperature.
Break cinnamon sticks into 1-inch pieces. Hard spices may cause scratches on the
work bowl and lid.
Use vegetable peeler to remove zest (color 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 cookies only. Break up into 1-inch or smaller pieces. For buttered crumbs,
add 1 teaspoon of melted 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).
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
9
½
-inch
3/4
cup at a time.
½
-inch pieces.