Cuisinart DLC-2WS DLC-2A Manual - Page 6

Operation/Technique, Comments/Notes

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Food Anchovies Bacon Baking chocolate/ chocolate chunks/chips Bread for crumbs Butter Celery Cheese - hard (Parmesan, Asiago, Romano, etc.) Cheese - soft Cinnamon sticks, nutmeg, other hard spices Citrus zest Cookies, graham crackers for crumbs, hard Amaretti or macaroons Fruits, cooked; fresh or frozen thawed berries Garlic Operation/Technique Chop. Pulse to desired consistency. Chop. Pulse to desired consistency. Chop. Pulse on chop to break up, then process continuously until desired chop size is achieved. Chop. Pulse to break up, then process continuously until desired crumb size is reached. Chop continuously. Chop. Pulse to desired size. Chop. Pulse on chop 10 times, then process continuously on chop until desired consistency. Chop. Pulse to break up, then process continuously to "cream." Grind. Pulse to break up, about 5 times, then process continuously until finely chopped. Chop. Pulse to break up, then process continuously until finely chopped. Chop. Pulse 5 times to break up, then process continuously until finely chopped. Chop. Pulse to break up, then process continuously until desired consistency. Chop. Pulse to chop roughly, then process continuously for fine chop. Comments/Notes Drain first. Cut in half. Cook crispy; drain well. Break into 1-inch pieces. Process no more than 11⁄2 ounces at a time. For best results, chill chocolate for 3-5 minutes in freezer before chopping. Cut baking chocolate squares into 1⁄2-inch pieces to chop. 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 butter per slice after crumbs have started to form, and process to combine and coat. Cut in 1⁄2-inch pieces. Best at room temperature. Process up to 3⁄4 cup at a time. Add to freshly chopped citrus zest, garlic, herbs or shallots to create compound butters. Cut in 1⁄2-inch long pieces. Remove and discard rind or reserve for another use. Cut into 1⁄2-inch pieces. If possible, remove from refrigerator 20-30 minutes before processing. Up to 3 ounces. Chill cheese first. Hard spices may cause scratches on the work bowl and lid.* 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 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). Peel garlic cloves first. Scrape work bowl sides and bottom as needed. 5

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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 pieces.
Baking chocolate/
Chop. Pulse on chop to break up, then process
Process no more than 1
1
±
2
ounces at a time. For best results,
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 pieces to chop.
Bread for crumbs
Chop. Pulse to break up, then process
Use day-old, hard bread for dry crumbs; fresh bread for
continuously until desired crumb size is reached.
moist crumbs. Cut or break into pieces no larger than 1 inch.
For buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and coat.
Butter
Chop continuously.
Cut in
1
±
2
-inch pieces. Best at room temperature. Process up to
3
±
4
cup at a time. Add to freshly chopped citrus zest, garlic,
herbs or shallots to create compound butters.
Celery
Chop. Pulse to desired size.
Cut in
1
±
2
-inch 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 pieces. If possible, remove from refrigerator
Romano, etc.)
20–30 minutes before processing. Up to 3 ounces.
Cheese – soft
Chop. Pulse to break up, then process
Chill cheese first.
continuously to “cream.”
Cinnamon sticks, nutmeg,
Grind. Pulse to break up, about 5 times, then
Hard spices may cause scratches on the work bowl and lid.*
other hard spices
process continuously until finely chopped.
Citrus zest
Chop. Pulse to break up, then process
Use vegetable peeler to remove zest (color 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 or smaller pieces.
for crumbs, hard Amaretti
continuously until finely chopped.
For buttered crumbs, add 1 teaspoon 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.
5
Food
Operation/Technique
Comments/Notes