Cuisinart DLC-2A manual Food Operation/Technique Comments/Notes

Food	Operation/Technique	Comments/Notes
Ginger root, fresh	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.
Green onions, scallions	Chop. Pulse to chop to desired consistency.	Trim and cut into 3⁄4 inch pieces.
Herbs, fresh	Chop. Pulse to chop to desired consistency.	Rinse and dry completely. Remove leaves from stems to chop.
Horseradish	Chop.	Peel first. Cut into 1⁄2-inch pieces. Process up to 4 ounces at a time.
Leeks	Chop.	Trim off root end and tough outer skin. Wash thoroughly to
		remove sand and grit; dry completely. Cut in 1⁄2-inch pieces.
Meats	Chop. Pulse to chop, or process continuously to	Uncooked meats should be cold, but not frozen; cut up to 8
	purée (add liquid as needed).	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.
Mushrooms	Chop. Pulse to chop to desired consistency.	Choose firm, fresh mushrooms. Cut into quarters or even-size
		pieces, no larger than 3⁄4 inch.
Nuts	Chop. Pulse to chop to desired consistency.	Toast nuts first for maximum flavor. Allow to cool completely
	before chopping.
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 3⁄4-inch or smaller pieces of similar size.
Peppercorns	Grind. Pulse first, then process continuously until	Combine peppercorns with dried herbs or spices or coarse
	desired consistency.	salt to create rubs and seasonings. Hard peppercorns may
		scratch work bowl and lid.*
Peppers, fresh	Chop. Pulse to chop to desired consistency.	Core, seed and cut into 1⁄2-inch pieces. Do not overprocess.
Seeds, dried berries	Grind. Pulse to break up, then process continuously	Coriander, cumin, dill, fennel, sesame, poppy, and
	to desired consistency.	juniper berries.
Shallots	Chop. Pulse 5-10 times to chop to	Peel first; cut into quarters, or pieces no larger than 3⁄4-inch.
	desired consistency.
Vegetables, cooked	Chop. Pulse 5-10 times to chop, then process	Cook vegetables until tender. Process to a smooth purée for
	continuously until desired consistency is reached.	baby food or sauces; may need to add liquid for consistency.

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