Cuisinart Elite Collection 4 CH-4 Serie Manual De Instrucciones/Lista De Recambios página 7

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).
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 ½-inch pieces or slices. Scrape work bowl sides and bottom as
needed. Process up to 4 ounces at a time.
Trim and cut into ¾ inch pieces.
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Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into ½-inch pieces. Process up to 4 ounces
at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry
completely. Cut into ½-inch pieces.
Uncooked meats should be cold, but not frozen; cut up to 8 ounces into ½-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 ½-inch pieces. Add liquid (water, broth or from cook-
ing) as needed to process to purée consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than
¾ inch.
Toast nuts first for maximum flavor. Allow to cool completely before chopping. Process
up to 1 cup at a time.
Use only pitted olives. Drain well for best results.
Peel; cut into ¾-inch or smaller pieces of similar size.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and sea-
sonings. Hard peppercorns may scratch work bowl and cover.*
Core, seed and cut into ½-inch pieces. Do not overprocess.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than ¾-inch.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may
need to add liquid for consistency. Fill work bowl up to 2∕ 3 of the way full.
® Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
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