Operating Techniques - Cuisinart Mini-Prep DLC-1 Instruction And Recipe Booklet

OPERATING TECHNIQUES

Chop, grind and purée small amounts
of food with the Mini-Prep
This table lists a number of ingredients
in alphabetical order, and shows the
recommended method of processing
for each.
*If cheese is fresh and slightly crumbly, use
the SHARP edge. ( Use the BLUNT edge for
extremely hard, imported or older cheeses
only. Many cheeses available are actually
only semi-hard. )
6
Ingredient:
® Processor.
anchovies
bacon
butter
celery
cheese
hard*
semi-hard
semi-soft
soft
chocolate
bittersweet
milk chocolate
cinnamon sticks
coffee beans
fruit chips
garlic
ginger root
grain
green onions
herbs, fresh
horseradish
leeks
macaroons
meats
mushrooms
nutmeg
nuts
olives
onions
peel, citrus
peppercorns
peppers, dried
peppers, fresh
scallions
seeds
shallots
vegetables, cooked
Blade Position/Speed
Sharp/LO Blunt/HI
X
X
X
X
X
X
Sharp/HI
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Sharp/HI
Comments
must be cooked crisp
chop no more than 2 ounces
(56g) at one time
must be chilled
must be well chilled
chop no more than 1ounce
(28g) at a time
better results if chilled/refrigerated
grind no more than 1/2 cup
(2 oz., 56g) at a time
must be brittle, like Italian amaretti
meats should be cold but not frozen
or precooked
pulse about 5 times to break apart,
then let run until finely chopped
must be chilled
like coriander, dill, cumin, poppy, etc.
cook until soft, process to a smooth
purée