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

Food	Operation/Technique	Comments/Notes
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 11⁄2 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.

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