Cuisinart CH-4A Series Instruction/Recipe Booklet page 6

Food
Anchovies
Baking chocolate/chocolate
chunks/chips
Bread for crumbs
Butter
Celery
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Cheese – soft
(mozzarella, etc.)
Chocolate
Cinnamon sticks, nutmeg,
other hard spices
Citrus zest
Cookies, hard Amaretti or
macaroons
Fruits, cooked; fresh or
frozen thawed berries
Garlic
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
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Operation/Technique
Chop. Pulse to desired consistency.
Chop. Pulse 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 10 times, then process continuously
until desired consistency.
Chop. Pulse to break up, then process continuously
to "cream."
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
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.
Process no more than 45 grams at a time. For best results,
chill chocolate for 3–5 minutes in freezer before chopping. Cut
baking chocolate squares into 12 millimetre pieces to chop.
Use day-old, hard bread for dry crumbs; fresh bread for moist
crumbs. Cut or break into pieces no larger than 2.5 centimetre.
For buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and
coat.
Cut into 12 millimetre pieces. Best at room temperature.
Process up to ⁄ cup at a time. Add freshly chopped citrus
3
4
zest, garlic,
herbs or shallots to create compound butters.
Cut into 12 millimetre long pieces.
Remove and discard rind or reserve for another use. Cut into
12 millimetre pieces. If possible, remove from refrigerator
20–30 minutes before processing. Process up to 120 grams at
a time.
Best at room temperature.
Cut chocolate into 2.5 centimetre pieces.
Break cinnamon sticks into 2.5 centimetre pieces. Hard spices
may cause scratches on the work bowl and cover.*
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 2.5 centimetre or smaller
pieces.
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.