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Food
Ginger root, fresh
Green onions, scallions
Herbs, fresh
Horseradish
Leeks
Meats
Mushrooms
Nuts
Olives
Onions
Peppercorns
Peppers, fresh
Seeds, dried berries
Shallots
Vegetables, cooked
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection
Operation/Technique
Chop. Pulse to break up, then process continuously
to reach desired consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse 5–10 times to chop to desired size.
Grind. Pulse first, then process continuously until
desired consistency.
Chop. Pulse to chop to desired consistency.
Grind. Pulse to break up, then process continuously
to desired consistency.
Chop. Pulse 5–10 times to chop to desired
consistency.
Chop. Pulse 5–10 times to chop, then process
continuously until desired consistency is reached.
Comments/Notes
Peel first; cut into ½-inch pieces or slices. Scrape work bowl
sides and bottom as needed. Process up to 4 ounces at a
time.
Trim and cut into ¾
Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into ½-inch pieces. Process up to 4 ounces
at a time.
Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut into ½-inch pieces.
Uncooked meats should be cold, but not frozen; cut up to
8 ounces into ½-inch pieces, trimmed of gristle and soft
fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 8 ounces into ½-inch pieces. 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 ¾ inch.
Toast nuts first for maximum flavor. 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 ¾-inch 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 ½-inch pieces. Do not overprocess.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper
berries.
Peel first; cut into quarters, or pieces no larger than ¾-inch.
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.
Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
®
inch pieces.
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7
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