Cuisinart DLC-4CHBC - Food Chopper - 4 Cup Instruction/Recipe Booklet page 6

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. Pulse to chop roughly, then process
continuously for fine chop.
Comments/Notes
drain first. Cut in half.
Cook crispy; drain well. Break into 1-inch (2.5 cm) pieces.
Process no more than 1 ⁄ ounces (43 g) at a time. For best
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chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into
chop.
use day-old, hard bread for dry crumbs; fresh bread for moist
crumbs. Cut or break into pieces no larger than 1 inch (2.5 cm).
For buttered crumbs, add 1 teaspoon (5 ml) of butter per slice after
crumbs have started to form, and process to combine and coat.
Cut into ⁄ -inch (1.25 cm) pieces. Best at room temperature.
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Process up to ⁄ cup (175 ml) at a time. Add freshly chopped citrus
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zest, garlic,
herbs or shallots to create compound butters.
Cut into ⁄ -inch (1.25 cm) long pieces.
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Remove and discard rind or reserve for another use. Cut into
⁄ -inch (1.25) cm pieces. If possible, remove from refrigerator
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20–30 minutes before processing. up to 3 ounces (90g).
Best at room temperature.
Break cinnamon sticks into 1-inch (2.5 cm) pieces.
hard spices may cause scratches on the work bowl and lid.*
use vegetable peeler to remove zest (colour 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 (2.5 cm) or smaller pieces.
For buttered crumbs, add 1 teaspoon (5 ml) of 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.
⁄ -inch (1.25 cm) pieces to
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