Cuisinart CH-4 manual Food Operation/Technique Comments/Notes

Food	Operation/Technique	Comments/Notes
Anchovies	Chop. Pulse to desired consistency.	Drain first. Cut in half.
Baking chocolate/chocolate	Chop. Pulse to break up, then process continuously	Process no more than 1½ ounces at a time. For best results,
chunks/chips	until desired chop size is achieved.	chill chocolate for 3–5 minutes in freezer before chopping. Cut
		baking chocolate squares into ½-inch pieces to chop.
Bread for crumbs	Chop. Pulse to break up, then process continuously	Use day-old, hard bread for dry crumbs; fresh bread for moist
	until desired crumb size is reached.	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. Process continuously.	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.
Celery	Chop. Pulse to desired size.	Cut into ½-inch long pieces.
Cheese – hard (Parmesan,	Chop. Pulse 10 times, then process continuously	Remove and discard rind or reserve for another use. Cut into
Asiago, Romano, etc.)	until desired consistency.	½-inch pieces. If possible, remove from refrigerator 20–30
		minutes before processing. Process up to 4 ounces at a time.
Cheese – soft	Chop. Pulse to break up, then process continuously	Best at room temperature. Cut into 2-inch pieces. Process up
(cream cheese, etc.)	to “cream.”	to 12 ounces at a time.
Chocolate	Chop. Pulse to chop to desired consistency. Or	Cut chocolate into 1-inch pieces. Process up to 1-1½ ounces
	Grind. Pulse first then process continuously until	at a time.
	desired consistency.
Cinnamon sticks, nutmeg,	Grind. Pulse to break up, about 5 times, then	Break up to 2 cinnamon sticks into 1-inch pieces. Up to ¼ cup
other hard spices	process continuously until finely chopped.	of all other spices can be processed. Hard spices may cause
		scratches on the work bowl and cover.*
Citrus zest	Chop. Pulse to break up, then process continuously	Use vegetable peeler to remove zest (color only) from citrus;
	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
for crumbs, hard Amaretti or	continuously until finely chopped.	buttered crumbs, add 1 teaspoon of butter per graham cracker
macaroons		sheet or for every 3 cookies.
Fruits, cooked; fresh or	Chop. Pulse to break up, then process continuously	Cooked fruits may be processed to make baby foods or
frozen thawed berries	until desired consistency.	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.
Garlic	Chop. Pulse to chop roughly, then process	Peel garlic cloves first. Scrape work bowl sides and bottom as
	continuously for fine chop.	needed.

*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection® Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.

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