Operating Techniques Chart - Cuisinart Mini Prep Pro Instruction/Recipe Booklet

OPERATING TECHNIQUES CHART

With the Cuisinart Mini Prep Pro you can chop, grind or purée a variety of foods. As a rule of thumb, most foods should not reach more than ² ∕ ³ of
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the way up the work bowl.
Food Operation/Technique
Anchovies Chop. Pulse to desired consistency.
Bread for crumbs Chop. Pulse to break up, then process continuously
until desired crumb size is reached.
Butter Alternate pulsing between Chop and Grind and then
run continuously on Chop.
Celery Chop. Pulse to desired size.
Cheese – hard (Parmesan, Chop. Pulse 10 times, then process continuously
Asiago, Romano, etc.) until desired consistency.
Cheese – soft Chop. Pulse to break up, then process continuously
(cream cheese, etc.) to "cream."
Chocolate Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then
other hard spices process continuously until finely chopped.
Citrus zest Chop. Pulse to break up, then process continuously
until finely chopped.
Cookies, for crumbs, hard Chop. Pulse 5 times to break up, then process
Amaretti or macaroons continuously until finely chopped.
Fruits, cooked; fresh or Chop. Pulse to break up, then process continuously
frozen (thawed) berries until desired consistency.
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
*Surface scratches that may occur will not impair the function of the Cuisinart
Comments/Notes
Drain first. Cut in half.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into
pieces no larger than 2cm. For buttered crumbs, add 1 teaspoon of melted butter per
slice after crumbs have started to form, and process to combine and coat.
Cut into 1cm pieces. Best at room temperature. Process up to ¾ cup at a time. Add
freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Cut into 1cm-long pieces.
Remove and discard rind or reserve for another use. Cut into 1cm pieces. If possible,
remove from refrigerator 20–30 minutes before processing. Process up to 120g at
a time.
Best at room temperature. Cut into 5cm pieces. Process up to 360g at a time.
Process no more than 45g at a time. For best results, chill chocolate for 3–5 minutes in
freezer before chopping. Cut baking chocolate squares into 1cm pieces to chop.
Break up to 2 cinnamon sticks into 2cm pieces. Up to ¼ cup of all other spices can be
processed. Hard spices may cause scratches on the work bowl and cover.*
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 2cm 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). Fill work bowl up to ²∕ ³ of the
way full.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
Mini Prep Pro. You may want to consider purchasing a second work bowl specifically for these tasks.
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