Cuisinart CH-4C Series Instruction page 4

Food Operation/Technique
Anchovies Chop. Pulse to desired consistency.
Baking chocolate/ Chop. Pulse to break up, then process
chocolate chunks/chips continuously until desired chop size is achieved.
Bread for crumbs Chop. Pulse to break up, then process
continuously until desired crumb size is reached.
Butter Chop. Process continuously.
Celery Chop. Pulse to desired size.
Cheese – hard (Parmesan, Chop. Pulse 10 times, then process continuously
Asiago, Romano, etc.) until desired consistency.
Cheese – soft Chop. Pulse to break up, then process
(mozzarella, etc.) continuously to "cream."
Chop. Pulse to chop to desired consistency. Or
Chocolate
Grind. Pulse first then process continuously until
desired consistency.
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then
other hard spices process continuously until finely chopped.
Citrus zest Chop. Pulse to break up, then process continu-
ously until finely chopped.
Cookies, graham crackers Chop. Pulse 5 times to break up, then process
for crumbs, hard Amaretti continuously until finely chopped.
or macaroons
Fruits, cooked; fresh or Chop. Pulse to break up, then process
frozen thawed berries continuously until desired consistency.
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection

Comments/Notes
Drain first. Cut in half.
Process no more than 1 ⁄ ounces (43 g) at a time. For best results,
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chill chocolate for 3–5 minutes in freezer before
chopping. Cut baking chocolate squares into ⁄ -inch (1.25 cm)
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2
pieces to 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. Process
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up to ⁄ cup (175 ml) at a time. Add freshly chopped citrus zest,
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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
(1.25 cm) pieces. If possible, remove from refrigerator 20–30 min-
utes before processing. Process up to 4 ounces (115 g) at a time.
Best at room temperature.
Cut chocolate into 1-inch (2.5 cm) pieces.
Break cinnamon sticks into 1-inch (2.5 cm) 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 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.
™ Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
Food Operation/Technique
Gingerroot, 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 purée (add liquid as needed).
⁄ -inch
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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 Elite Collection
Comments/Notes
Peel first; cut into ⁄ -inch (2.5 cm) pieces or slices. Scrape work bowl
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sides and bottom as needed. Process up to 4 ounces (115 g) at a
time.
Trim and cut into ⁄ inch (1.9 cm) pieces.
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Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into ⁄ -inch (1.25 cm) pieces. Process up to
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4 ounces (115 g) at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into ⁄ -inch (2.5 cm) pieces.
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Uncooked meats should be cold, but not frozen; cut up to 8 ounces
(227 g) into 1 ⁄ -inch (1.25 cm) pieces, trimmed of gristle and soft fat;
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some hard fat may remain. Cooked meats can be cold or warm; cut
up to 8 ounces into ⁄ -inch (1.25 cm) pieces. Add liquid (water, broth or
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from cooking) as needed to process to purée consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,
no larger than ⁄ inch (1.9 cm).
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Toast nuts first for maximum flavor. Allow to cool completely before
chopping. Process up to 1 cup (250 ml) at a time.
Use only pitted olives. Drain well for best results.
Peel; cut into ⁄ -inch (1.9 cm) or smaller pieces of similar size.
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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 1 ⁄ -inch (1.25 cm) pieces. Do not overprocess.
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Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than ⁄ -inch (1.9 cm).
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Cook vegetables until tender. Process to a smooth purée for baby
food or sauces; may need to add liquid for consistency.
™ Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.