With Metal Blade; Chop Raw Fruits And Vegetables; Purée Fruits And Cooked Vegetables; To Dislodge Food - Cuisinart Premier Serie Manual De Instrucciones

To prevent the blade from falling from
the work bowl onto your hand when
emptying the work bowl, use one of the
following methods:
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your fi nger through
the hole in the bottom of the work bowl,
gripping the blade from the bottom, and
grip the outside of the work bowl with your
thumb. Or hold the blade in place with your
fi nger or spatula while pouring out food.
TECHNIQUES FOR
CHOPPING AND PURÉEING
WITH THE METAL BLADE
To chop raw fruits and vegetables
First cut the food into 1-inch (2.5cm) pieces.
You achieve a more even chop when all
pieces are about the same size. Put no more
than the recommended amount of food into
the work bowl (see table inside front cover).
Lock the cover in place. Press the PULSE
button at the rate of 1 second on, 1 second
off, until the food is coarsely chopped.
For more fi nely chopped results, hold the
PULSE button, letting the machine run
continuously until the desired consistency
has been reached. Check frequently to avoid
overprocessing. Use the spatula to scrape
down the sides of the work bowl if necessary.
To purée fruits and cooked vegetables
First, cut the food into 1-inch (2.5cm) pieces.
You achieve a smoother purée more quickly
when all pieces are about equal in size.
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place.
PULSE to chop coarsely, then press the ON
button and process continuously until food
is puréed. (NOTE: Cooked potatoes are an
exception to this procedure. They develop
a gluey texture when processed with the
metal blade.)
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don't add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable,
return to the soup liquid and stir to combine.

To dislodge food

Occasionally, a piece of food may become
wedged between the blade and the work
bowl. If this happens, unplug the machine,
remove the cover, lift the blade out carefully
and remove the wedged piece. Empty the
bowl, reinsert the blade and lock the cover
and pusher into place. Press the ON button
and drop the food pieces through the small
feed tube opening while the machine is
running. After adding a cupful this way, add
the remaining food to the bowl and process
in the usual manner.
To chop hard foods
To chop hard food like garlic and hard
cheese, assemble the unit, remove the
small pusher, press the ON button and drop
the food through the small feed tube while
the machine is running. Small foods like
garlic can be dropped in whole. Large foods
like hard cheese should be cut into 1-inch
(2.5cm) pieces. This method of process-
ing minces garlic, shallots and onions. Hard
cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button until chopped as fi ne as
desired. The more herbs you chop at a time,
the fi ner chop you can obtain. If completely
dry when chopped, parsley and other herbs
will keep for at least 4-5 days, stored in an
airtight bag in the refrigerator. They may be
frozen for months, stored in an airtight
container or bag.
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