Cuisinart CH-4 - Manual (Page 7)

7
Food Operation/Technique Comments/Notes
Ginger root, fresh Chop. Pulse to break up, then process continuously
to reach desired consistency.
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.
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into ¾
-
inch pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Pulse to chop to desired consistency. Peel first. Cut into ½-inch pieces. Process up to 4 ounces
at a time.
Leeks Chop. Pulse to chop to desired consistency. Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut into ½-inch pieces.
Meats Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
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 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 ¾ inch.
Nuts Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavor. Allow to cool completely
before chopping. Process up to 1 cup at a time.
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 ¾-inch or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt
to create rubs and seasonings. Hard peppercorns may scratch
work bowl and cover.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into ½-inch pieces. Do not overprocess.
Seeds, dried berries Grind. Pulse to break up, then process continuously
to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper
berries.
Shallots Chop. Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters, or pieces no larger than ¾-inch.
Vegetables, cooked Chop. Pulse 5–10 times to chop, then process
continuously until desired consistency is reached.
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.
*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.