Cuisinart Mini Prep Pro Instruction/Recipe Booklet page 8

Food Operation/Technique
Ginger root, fresh Chop. Pulse to break up, then process continuously
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. Pulse to chop to desired consistency.
Leeks Chop. Pulse to chop to desired consistency.
Meats Chop. Pulse to chop, or process continuously
to desired consistency (add liquid as needed to
process to puréed consistency). For best results,
do not process for over 30 seconds.
Mushrooms Chop. Pulse to chop to desired consistency.
Nuts Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
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 process
continuously until desired consistency is reached.
*Surface scratches that may occur will not impair the function of the Cuisinart
Comments/Notes
Peel first; cut into 1cm pieces or slices. Scrape work bowl sides and bottom as needed.
Process up to 120g at a time.
Trim and cut into 2cm pieces.
Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into 1cm pieces. Process up to 120g at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry
completely. Cut into 1cm pieces.
Uncooked meats should be cold, but not frozen; cut up to 300g into 1cm pieces,
trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 300g into 1cm pieces. Add liquid (water, broth or from cooking) as
needed to process to puréed consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than
2cm.
Toast nuts first for maximum flavour. Allow to cool completely before chopping. Process
up to 1 cup at a time.
Use only pitted olives. Drain well for best results.
Peel; cut into 2cm or smaller pieces of similar size.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and
seasonings. Hard peppercorns may scratch work bowl and cover.*
Core, seed and cut into 1cm pieces. Do not overprocess.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than 2cm.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may
need to add liquid for consistency. Fill work bowl up to ²∕ ³ of the way full.
® Mini Prep Pro. You may want to consider purchasing a second work bowl specifically for these tasks.
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