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

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Anchovies Chop. Pulse to desired consistency. drain first. Cut in half.
Bacon Chop. Pulse to desired consistency. Cook crispy; drain well. Break into 1-inch (2.5 cm) pieces.
Baking chocolate/ Chop. Pulse on Chop to break up, then process Process no more than 1
1
⁄
2
ounces (43 g) at a time. For best
chocolate chunks/chips continuously until desired chop size is achieved. chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into
1
⁄
2
-inch (1.25 cm) pieces to
chop.
Bread for crumbs Chop. Pulse to break up, then process use day-old, hard bread for dry crumbs; fresh bread for moist
continuously until desired crumb size is reached. 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.
Butter Chop. Process continuously. Cut into
1
⁄
2
-inch (1.25 cm) pieces. Best at room temperature.
Process up to
3
⁄
4
cup (175 ml) at a time. Add freshly chopped citrus
zest, garlic,
herbs or shallots to create compound butters.
Celery Chop. Pulse to desired size. Cut into
1
⁄
2
-inch (1.25 cm) long pieces.
Cheese – hard Chop. Pulse on Chop 10 times, then process Remove and discard rind or reserve for another use. Cut into
(Parmesan, Asiago, continuously on Chop until desired consistency.
1
⁄
2
-inch (1.25) cm pieces. If possible, remove from refrigerator
Romano, etc.) 20–30 minutes before processing. up to 3 ounces (90g).
Cheese – soft Chop. Pulse to break up, then process Best at room temperature.
continuously to “cream.”
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then Break cinnamon sticks into 1-inch (2.5 cm) pieces.
other hard spices process continuously until finely chopped. hard spices may cause scratches on the work bowl and lid.*
Citrus zest Chop. Pulse to break up, then process use vegetable peeler to remove zest (colour only) from citrus;
continuously until finely chopped. 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.
Cookies, graham crackers Chop. Pulse 5 times to break up, then process hard cookies only. Break up into 1-inch (2.5 cm) or smaller pieces.
for crumbs, hard Amaretti continuously until finely chopped. For buttered crumbs, add 1 teaspoon (5 ml) of butter per graham
or macaroons cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or Chop. Pulse to break up, then process Cooked fruits may be processed to make baby foods or purées;
frozen thawed berries continuously until desired consistency. 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).
Garlic Chop. Pulse to chop roughly, then process Peel garlic cloves first. Scrape work bowl sides and bottom
continuously for fine chop. as needed.
Food Operation/Technique Comments/Notes