Cuisinart DLC-2WS DLC-2A Manual - Page 7

Food Operation/Technique Comments/Notes Ginger root, fresh Green onions, scallions Herbs, fresh Horseradish Leeks Meats Mushrooms Nuts Olives Onions Peppercorns Peppers, fresh Seeds, dried berries Shallots Vegetables, cooked Chop. Pulse to break up, then process continuously Peel first; cut into 1⁄2-inch pieces or slices. Scrape work bowl on chop to reach desired consistency. sides and bottom as needed. Up to 4 ounces. Chop. Pulse to chop to desired consistency. Trim and cut into 3⁄4 inch pieces. Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop. Chop. Peel first. Cut into 1⁄2-inch pieces. Process up to 4 ounces at a time. Chop. Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut in 1⁄2-inch pieces. 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 1⁄2-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 in 1⁄2-inch pieces. Add liquid (water, broth or from cooking) as needed to process to purée consistency. Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than 3⁄4 inch. Chop. Pulse to chop to desired consistency. before chopping. Toast nuts first for maximum flavor. Allow to cool completely Chop. Pulse to chop to desired consistency. Use only pitted olives. Drain well for best results. Chop. Pulse 5-10 times to chop to desired size. Peel; cut into 3⁄4-inch or smaller pieces of similar size. 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 lid.* Chop. Pulse to chop to desired consistency. Core, seed and cut into 1⁄2-inch pieces. Do not overprocess. Grind. Pulse to break up, then process continuously Coriander, cumin, dill, fennel, sesame, poppy, and to desired consistency. juniper berries. Chop. Pulse 5-10 times to chop to desired consistency. Peel first; cut into quarters, or pieces no larger than 3⁄4-inch. 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. 6