Cuisinart DLC-2A Series, N DLC2AL IB-5719C-ESP 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, chill
chocolate chunks/chips	continuously until desired chop size is achieved.	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 moist
	continuously 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 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 (Parmesan,	Chop. Pulse on chop 10 times, then process	Remove and discard rind or reserve for another use. Cut into 1⁄2-inch
Asiago, Romano, etc.)	continuously on chop until desired consistency.	pieces. If possible, remove from refrigerator 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; scrape
	continuously until finely chopped.	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 but-
for crumbs, hard Amaretti	continuously until finely chopped.	tered crumbs, add 1 teaspoon of butter per graham cracker sheet or
or macaroons		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; liquid
frozen thawed berries	continuously until desired consistency.	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 as need-
	continuously for fine chop.	ed.

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