Cuisinart DLC-4CHB - Manual (Page 7)

Gingerroot, fresh Chop. Pulse to break up, then process continuously Peel first; cut into 1 ⁄
2
-inch pieces or slices. Scrape work bowl
on Chop to reach desired consistency. sides and bottom as needed. Up to 4 ounces.
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into 3 ⁄
4-
inch pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Peel first. Cut into 1 ⁄
2
-inch pieces. Process up to 4 ounces at a time.
Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut into 1 ⁄
2
-inch pieces.
Meats Chop. Pulse to chop, or process continuously to Uncooked meats should be cold, but not frozen; cut up to 8
purée (add liquid as needed). ounces into 1 ⁄
2
-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 1 ⁄
2
-inch pieces. Add liquid (water, broth or
from cooking) as needed to process to purée consistency.
Mushrooms Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 3 ⁄
4
inch.
Nuts Chop. Pulse to chop to desired consistency. Toast nuts first for maximum flavor. Allow to cool completely
before chopping. Up to 1 cup.
Olives Chop. Pulse to chop to desired consistency. Use only pitted olives. Drain well for best results.
Onions Chop. Pulse 5-10 times to chop to desired size. Peel; cut into 3 ⁄
4
-inch or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process continuously until Combine peppercorns with dried herbs or spices or coarse
desired consistency. salt to create rubs and seasonings. Hard peppercorns may
scratch work bowl and lid.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into 1 ⁄
2
-inch pieces. Do not overprocess.
Seeds, dried berries Grind. Pulse to break up, then process continuously Coriander, cumin, dill, fennel, sesame, poppy, and
to desired consistency. juniper berries.
Shallots Chop. Pulse 5-10 times to chop to Peel first; cut into quarters, or pieces no larger than 3 ⁄
4
-inch.
desired consistency.
Vegetables, cooked Chop. Pulse 5-10 times to chop, then process Cook vegetables until tender. Process to a smooth purée for
continuously until desired consistency is reached. baby food or sauces; may need to add liquid for consistency.
6
Food Operation/Technique Comments/Notes