Operating Techniques Chart - Cuisinart Core Custom MCH-4 Serie Manual De Instrucciones & Libro De Recetas

OPERATING TECHNIQUES CHART

With the Cuisinart Core Custom
®
most foods should not reach more than
Food Operation/Technique
Anchovies Chop. Pulse to desired consistency.
Bread for crumbs Chop. Pulse to break up, then process continuously
until desired crumb size is reached.
Butter Alternate pulsing between Chop and Grind and then
run continuously on Chop.
Celery Chop. Pulse to desired size.
Cheese – hard (Parmesan, Chop. Pulse 10 times, then process continuously
Asiago, Romano, etc.) until desired consistency.
Cheese – soft Chop. Pulse to break up, then process continuously
(cream cheese, etc.) to "cream."
Chocolate Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then
other hard spices process continuously until finely chopped.
Citrus zest Chop. Pulse to break up, then process continuously
until finely chopped.
Cookies, graham crackers, Chop. Pulse 5 times to break up, then process
hard amaretti or macaroons continuously until finely chopped.
for crumbs
Fruits, cooked; fresh or Chop. Pulse to break up, then process continuously
frozen (thawed) berries until desired consistency.
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
*Surface scratches that may occur will not impair the function of the Cuisinart
™ Series 4-Cup Chopper/Grinder you can chop, grind or purée a variety of foods. As a rule of thumb,
⁄ of the way up the work bowl.
2
3
Core Custom ™ Series 4-Cup Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for grinding hard spices.
®
Comments/Notes
Drain first. Cut in half.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into
pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of melted butter per
slice after crumbs have started to form, and process to combine and coat.
Cut into ½-inch pieces. Best at room temperature. Process up to ¾ cup at a time. Add
freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Cut into ½-inch-long pieces.
Remove and discard rind or reserve for another use. Cut into ½-inch pieces. If possible,
remove from refrigerator 20–30 minutes before processing. Process up to 4 ounces at
a time.
Best at room temperature. Cut into 2-inch pieces. Process up to 12 ounces at a time.
Process no more than 1½ ounces at a time. For best results, chill chocolate for 3–5
minutes in freezer before chopping. Cut baking chocolate squares into ½-inch pieces to
chop.
Break up to 2 cinnamon sticks into 1-inch pieces. Up to ¼ cup of all other spices can
be processed. Hard spices may cause scratches on the work bowl and cover.*
Use vegetable peeler to remove zest (color only) from citrus; 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.
Hard cookies only. Break up into 1-inch or smaller pieces. For buttered crumbs, add 1
teaspoon of melted butter per graham cracker sheet or for every 3 cookies.
Cooked fruits may be processed to make baby foods or purées; 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). Fill work bowl up to ²∕ ³ of the
way full.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
6