Cuisinart Mini-Prep Plus DLC-2A Manual

Cuisinart Foodprocessor Mini-Prep Plus DLC-2A

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INSTRUCTION & RECIPE BOOKLET

Mini-Prep® Plus Processor DLC-2A Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a Cuisinart® Mini-Prep®

Plus Processor and the standard parts for it:

SmartPower Blade® metal chopping / grinding

blade, spatula, and instruction / recipe booklet.

CAUTION: THE CUTTING BLADE HAS VERY

SHARP EDGES.

To avoid injury when unpacking, please

follow these instructions:

1. Place the box on a table or kitchen counter.

Be sure the box is right side up.

2. Lift up and remove the cardboard lid from the

work bowl cover.

3. Grasping the work bowl cover, lift the unit up

and out of the box and place on the tabletop.

4. Turn the work bowl clockwise to unlock it

from the unit base. Lift up and remove.

5. Carefully lift the protective cardboard off the

chopping / grinding blade shaft.

6. CAREFULLY REMOVE THE METAL BLADE

BY GRASPING THE CENTER WHITE HUB

AND LIFTING IT STRAIGHT UP. NEVER

TOUCH THE BLADE, AS IT IS RAZOR

SHARP.

7. Read the instructions thoroughly before using

the machine.

NOTE: Remember to return your product reg-

istration card with all information carefully and

completely filled out.

TABLE OF CONTENTS

Important Safeguards ................................1

Assembly Instructions ................................2

Tips For Processing ...................................3

Processing Food ........................................3

Cleaning and Storage.................................4

Troubleshooting .........................................4

Operating Techniques ................................4

Recipes .......................................................7

Warranty .....................................................10

IMPORTANT

SAFEGUARDS

When using an electrical appliance, basic safety

precautions should always be adhered to,

including the following:

1. Read all instructions.

2. To protect against risk of electric shock, do

not put motor base in water or other liquid.

3. Close supervision is necessary when any

appliance is used by or near children.

4. Always unplug unit from outlet when not in

use, before putting on or taking off parts,

before cleaning, and before removing food

from bowl. To unplug, grasp plug and pull

from electrical outlet. Never pull cord.

5. Avoid contact with moving parts.

6. Do not operate any appliance with a

damaged cord or plug after the appliance

malfunctions, or if appliance has been

dropped or damaged in any manner.

Return the appliance to the nearest

authorized Cuisinart Service Facility for

examination, repair, and electrical or

mechanical adjustment.

7. The use of attachments not recommended

or sold by Cuisinart may cause fire, electric

shock or injury.

8. Do not let cord hang over edge of table or

counter, or touch hot surfaces.

9. Do not use outdoors.

10. Keep hands and utensils away from moving

blade while processing, to prevent the risk

of severe injury to persons, or damage to

the chopper/grinder. A scraper may be used,

but must only be used when the chopper/

grinder is not running.

11. Blade is extremely sharp. Handle carefully

when removing, inserting or cleaning.

Always allow blade to stop moving before

removing cover.

12. To reduce the risk of injury, never place

cutting blade on base without first putting

work bowl properly in place.

13. Be certain cover is securely locked in place

before operating appliance. Do not attempt

to remove cover until blade has stopped

rotating.

14. Do not attempt to defeat the cover interlock

mechanism, as serious injury may result.

15. Before using, check work bowl for presence

of foreign objects.

16. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage always

unplug the unit from the electrical outlet.

Not doing so could create a risk of fire,

especially if the appliance touches the walls

of the garage or the door touches the unit as

it closes.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD USE

ONLY

NOTICE

This appliance has a polarized plug (one blade

is wider than the other). As a safety feature,

this plug will fit only one way in a polarized

outlet. If the plug does not fit fully in the outlet,

reverse the plug. If it still does not fit, contact

a qualified electrician. Do not attempt to defeat

this safety feature.

ASSEMBLY INSTRUCTIONS

1. With the base unit on the tabletop, place

the work bowl over the center stem and turn

slightly to the right, until bowl drops down to

the bottom of the stem.

2. Turn the work bowl counterclockwise to

lock onto base.

3. CAREFULLY pick up the blade by its hub

and place on the center stem until it drops

to the bottom of the stem. NEVER TOUCH

THE BLADE ITSELF.

4. Add food ingredients.

5. Place the cover on the work bowl with the

long tab to the right of the rear column.

6. Turn cover counterclockwise to securely

lock into locking post.

7. Plug unit into wall socket.

8. You are ready to CHOP/GRIND.

Motor Base

SmartPower® Blade

Cover

3-cup

Work Bowl

With Handle

Spatula (not shown)

* All parts that come in contact with food are BPA-Free.

TIPS FOR

PROCESSING FOOD

Preparing the Food

Size

Always cut large pieces of food into smaller

pieces of even size – about 1

⁄2 inch (12mm)

to a side or as specified under “Operating

Techniques” on page 4. If you don’t start with

pieces that are small and uniform, you will not

get an even chop.

Quantity

Do not overload the work bowl. Overloading

causes inconsistent results and it strains the

motor. Use the quantities given in the recipe

section as a guide. As a rule of thumb, remem-

ber that after being processed, food should not

reach more than 2⁄3 of the way up the central hub

of the blade assembly.

Note: Due to the powerful motor provided with

this unit, Cuisinart recommends using one hand

to support the Mini-Prep® Plus Processor during

operation.

Selecting the Right Operating Control

Use the chop function for chopping, puréeing

and mixing. It is the right choice, for example,

for chopping soft, fragile food such as herbs,

celery, onions, garlic and most cheeses. It is

also the right choice for puréeing cooked veg-

etables, making mayonnaise and mixing salad

dressing.

Pulse action is best when you are using the

chop function. Two or three pulses are often

enough. Be sure to check the food frequently

to prevent overprocessing. If you overprocess,

you are likely to get a watery paste instead of a

fine chop.

Use the grind function for grinding spices, and

for chopping hard food such as peppercorns,

seeds, chocolate and nuts.

Continuous-hold action is best when you are

using the grind function. You may have to oper-

ate the Mini-Prep® Plus Processor for several

seconds with some food to achieve the desired

results – as long as 20 seconds for some seeds.

When you operate the unit for more than 10

seconds, use a pulse action every 10 seconds

or so to allow food to drop to the bottom of

the work bowl. This provides more consistent

results.

Never operate the Mini-Prep® Plus Processor

continuously for longer than 1 minute at a time.

Note: The work bowl and cover may become

scratched when you use them for grinding

grain and spices. This does not affect the per-

formance of the Mini-Prep® Plus Processor.

However, you may want to reserve the original

bowl for grinding, and purchase an additional

bowl and cover set for other uses.

These are available from the Cuisinart Customer

Service Department, which you can reach by

dialing our toll-free number: 800-726-0190.

Adding Liquid

You can add liquids such as water, oil or

flavoring while the machine is running. For

example, you might want to add oil when mak-

ing mayonnaise or salad dressing, or you could

add vanilla or alcohol when making frozen

yogurt.

Pour the liquid through one of the two openings

in the cover.

IMPORTANT: Add liquid through only one

opening at a time. The other opening must be

left free to allow air to escape. If both openings

are blocked, liquid cannot flow smoothly into

the bowl.

Removing Food from the Sides of the Bowl

Occasionally food will stick to the sides of the

bowl as you process. Stop the machine to clear

food away. AFTER THE BLADE HAS STOPPED

MOVING, remove the cover, and use the spatula

to scrape the food from the sides of the bowl

back into the center. Do not put hands into bowl

unless unit is unplugged.

PROCESSING FOOD

1. Place the work bowl firmly on the motor base

and insert the blade assembly. Opening at

back of bowl must face column at back of

Mini-Prep® Plus Processor. Turn counter-

clockwise to lock in place.

2. Place food in the work bowl. Be sure the food

is cut in small pieces, and the bowl is not

overloaded.

3. Lock the cover into position.

Note: Due to the powerful motor provided

with this unit, Cuisinart recommends using

one hand to support the Mini-Prep® Plus

Processor during operation.

4. Press the appropriate Chop or Grind Control,

depending on the food you are

processing.

5. When you have finished processing the food,

stop the machine by releasing the control

button.

6. WHEN THE BLADE STOPS MOVING,

remove the cover.

7. Unplug the unit.

8. Carefully remove the blade assembly,

holding it by the handle on the top of the

sheath. NEVER TOUCH THE BLADE ITSELF.

9. Remove food with the spatula.

Note: Do not operate Mini-Prep® Plus

Processor without food contents in work

bowl.

Tip: Process foods in order from dry to wet

to avoid having to clean bowl and blade

between each task.

TO REMOVE PREP BOWL

1. Turn the work bowl cover clockwise and

remove.

2. Turn the work bowl clockwise to unlock

and lift off of the base.

3. Carefully remove the blade by lifting it up

from the hub.

CLEANING

AND STORAGE

To simplify cleaning, rinse the work bowl, cover,

and blade immediately after each use, so that

food won’t dry on them. Wash blade assembly,

work bowl, cover, and spatula in warm soapy

water. Rinse and dry. Wash the blade carefully.

Avoid leaving blade in soapy water where it may

disappear from sight. If you have a dishwasher,

you can wash the work bowl, cover, blade

assembly, and spatula on the top rack. Insert

the work bowl upside down and the cover right

side up. Put the blade and spatula in the cutlery

basket. Unload the dishwasher carefully to avoid

contact with the sharp blade.

Wipe the motor base clean with a damp sponge

or cloth. Dry it immediately. Never submerge the

motor base or the plug in water or other liquid.

The Mini-Prep® Plus Processor stores neatly on

the countertop in a minimum of space. When it

is not in use, be sure to leave it unplugged. The

hidden cord storage underneath the motor base

will help to keep excess cord off the counter-

top. Store the unit assembled to prevent loss

of parts. Store the blades as you would sharp

knives – out of the reach of children.

The Mini-Prep® Plus Processor is intended

for HOUSEHOLD USE ONLY. Maintenance:

Any other servings should be performed by an

authorized Cuisinart Service Representative.

TROUBLESHOOTING

Motor doesn’t start or blade doesn’t rotate.

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locked into place.

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button at a time.

Food is unevenly chopped.

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time, or the pieces are not small enough. Try

cutting food into smaller pieces of even size

and processing a smaller amount per batch.

Food is chopped too fine or is watery.

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pulses, or process for a shorter time. Let blade

stop completely between pulses.

Food collects on work bowl cover or sides of

prep bowl.

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machine off. When blade stops rotating,

remove cover, and clean bowl and lid with

spatula.

Food catches on blade.

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Carefully remove blade. Remove food from

blade with spatula, and start over again.

OPERATING TECHNIQUES

With the Mini-Prep® Processor you can chop,

grind or purée small amounts of foods. Use this

listing of ingredients and techniques as a basic

guide for processing (Pages 5-6).

* Surface scratches that may occur will not

impair the function of the Mini-Prep® Plus

Processor. You may want to consider

purchasing a second work bowl specifically

for these tasks.

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/

chocolate chunks/chips

Chop. Pulse on chop to break up, then process

continuously until desired chop size is achieved.

Process no more than 11

⁄2 ounces at a time. For best results, 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

continuously until desired crumb size is reached.

Use day-old, hard bread for dry crumbs; fresh bread for 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

⁄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,

Asiago, Romano, etc.)

Chop. Pulse on chop 10 times, then process

continuously on chop until desired consistency.

Remove and discard rind or reserve for another use. Cut into 1

⁄2-inch

pieces. If possible, remove from refrigerator 20–30 minutes before

processing. Up to 3 ounces.

Cheese – soft Chop. Pulse to break up, then process

continuously to “cream.”

Chill cheese first.

Cinnamon sticks, nutmeg,

other hard spices

Grind. Pulse to break up, about 5 times, then

process continuously until finely chopped.

Hard spices may cause scratches on the work bowl and lid.*

Citrus zest Chop. Pulse to break up, then process

continuously until finely chopped.

Use vegetable peeler to remove zest (color only) from citrus; 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

for crumbs, hard Amaretti

or macaroons

Chop. Pulse 5 times to break up, then process

continuously until finely chopped.

Hard cookies only. Break up into 1-inch or smaller pieces. For but-

tered crumbs, add 1 teaspoon of butter per graham cracker sheet or

for every 3 cookies.

Fruits, cooked; fresh or

frozen thawed berries

Chop. Pulse to break up, then process

continuously until desired consistency.

Cooked fruits may be processed to make baby foods or 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).

Garlic Chop. Pulse to chop roughly, then process

continuously for fine chop.

Peel garlic cloves first. Scrape work bowl sides and bottom as need-

ed.

Food Operation/Technique Comments/Notes

Ginger root, fresh Chop. Pulse to break up, then process

continuously on chop to reach desired

consistency.

Peel first; cut into 1

⁄2-inch pieces or slices. Scrape work bowl sides

and bottom as needed. Up to 4 ounces.

Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into

⁄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 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.

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.

before chopping.

Toast nuts first for maximum flavor. Allow to cool completely

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 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.*

Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into

⁄2-inch pieces. Do not overprocess.

Seeds, dried berries Grind. Pulse to break up, then process

continuously to desired consistency.

Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.

Shallots Chop. Pulse 5-10 times to chop to desired

consistency.

Peel first; cut into quarters, or pieces no larger than

⁄4-inch.

Vegetables, cooked 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.

Smooth the top to an even level and top with

layer of olive oil; cover and refrigerate until

ready to use.

Nutritional information per 1⁄2 tablespoon:

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Serving idea:

Try it as a fast, fresh topping for salmon fillets.

Place 6-ounce salmon fillets skin-side down

on a lightly oiled baking sheet. Spread each fil-

let with a thin layer of pesto and sprinkle with

fresh breadcrumbs. Bake in a preheated 400ºF

oven for 10 to 15 minutes, until cooked (about

10 minutes per inch of thickness) and opaque,

and breadcrumbs are lightly browned. Let rest

5 minutes before serving.

Roasted Red

Pepper Sauce

Use this sauce for vegetables or meats, or try

our creamy variation to use as a dip for fresh

vegetable crudités or pita chips.

Makes 11

⁄8 cups

1–2 cloves garlic (to taste), peeled *

1 strip lemon zest (2 x 1⁄2 inches),

bitter white pith removed

1 teaspoon kosher salt

1 teaspoon herbs de Provençe

11⁄2 tablespoons fresh lemon juice

11⁄2 tablespoons regular or white

balsamic vinegar

⁄4 cup extra virgin olive oil

1 jar (12-ounce) roasted red peppers,

drained but not rinsed

4 large fresh red peppers, roasted,

cut in eighths

Add the garlic, zest, salt, and herbs to the work

bowl and chop for 5 to 10 seconds; scrape

the bottom and sides of the work bowl. Add

the lemon juice, vinegar, olive oil and peppers.

Pulse on chop, 10 times, then process for 15 to

20 seconds until smooth. Transfer to a reseal-

able container and refrigerate for at least 30

minutes to allow the flavors to blend. Will keep

up to 1 week refrigerated.

Roasted Red Pepper Dip Variation:

Make half

the recipe (use a 6–7-ounce jar of roasted pep-

pers). Add 2 ounces of regular or lowfat cream

cheese and 1

⁄4 cup of sour cream or plain yogurt

that has been drained, and chop for 10 to 15

seconds until combined and smooth.

[To drain yogurt, place yogurt in a yogurt fun-

nel or strainer lined with a paper coffee filter

over a bowl, and allow the liquid (whey) to

drain for several hours, until desired thickness

is reached.]

*If you prefer a lighter garlic flavor, you may

blanch the peeled garlic in boiling water for 4

to 5 minutes. Drain, cool and use in this or any

other recipe.

Nutritional information per tablespoon:

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Lemon Herb Butter

This compound butter is delicious on veg-

etables or grilled meats. You may vary the

herbs used, such as basil, tarragon or thyme

butter, to create your own flavors, omit the zest

or change the citrus, add in chopped olives or

sun-dried tomatoes, or use roasted garlic or

shallots in place of the garlic.

Makes about 3⁄4 cup (12 servings)

2 cloves garlic, peeled

2 strips lemon zest, 2 x 1⁄2 inches,

bitter white pith removed

1⁄2 teaspoon kosher salt

1⁄3 cup packed Italian parsley leaves

2 teaspoons fresh rosemary leaves

3 tablespoons fresh lemon juice

1 teaspoon Dijon-style mustard

⁄4 teaspoon freshly ground pepper

(white or black)

⁄4 cup (6 ounces) unsalted butter,

cut in 12 pieces

Process garlic, lemon zest and salt on chop

until finely chopped, about 20 seconds; scrape

prep bowl. Add parsley and rosemary leaves;

pulse on chop, 10 to 15 times. Add lemon

juice, mustard and pepper; process on chop

to blend well, about 30 seconds. Add butter

and grind to cream the mixture, about 30 to 40

seconds. Transfer to a container and let stand

for 30 minutes to allow flavors to blend.

Use as a spread for breads or as a topping for

freshly steamed vegetables or baked potatoes.

To serve as a compound butter with grilled

meats or fish, shape the butter into a log, about

1 inch in diameter; wrap tightly in plastic wrap

and refrigerate or freeze. Slice and serve 1

⁄8-

inch thick slices of butter on top of hot grilled

steaks, boneless chicken breasts or seafood

steaks.

Nutritional information per serving:

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Basic Vinaigrette

This recipe may be easily modified by

changing the flavor of the oils and vinegars

used, or by adding herbs or sun-dried

tomatoes. It can also be cut in half or thirds

to make smaller amounts.

Makes 11

⁄2 cups

1 clove garlic or small shallot, peeled

(cut shallot in 1⁄2-inch pieces)

3 tablespoons wine vinegar

3 tablespoons white vinegar or lemon

juice (or flavored vinegar)

2 teaspoons Dijon-style mustard

(regular or grainy)

⁄2 teaspoon kosher salt

⁄8 teaspoon freshly ground pepper

⁄2 cup extra virgin olive oil

⁄2 cup vegetable oil or light flavored

olive oil

Pulse on chop 5 times to chop the garlic or

shallot; scrape the bottom and sides of the

work bowl. Add the vinegars, mustard, salt and

pepper. Process on chop until smooth, about

5 seconds. Add the oils slowly through one

hole in the lid, processing continuously until

all the oil has been added, then process for an

additional 10 seconds. Taste and adjust sea-

sonings as needed. This dressing is best made

at least 1

⁄2 hour ahead, to allow the flavors to

blend. Vinaigrette will keep well if covered and

chilled for one week. Remove from refrigera-

tor about 30 minutes before serving; may need

to reprocess to emulsify if separation has

occurred.

Nutritional information per tablespoon:

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Creamy Roasted Garlic

and Herb Dressing

Try this flavorful dressing on a crispy romaine

salad with summer tomatoes.

Makes about 2

⁄3 cup

6 cloves garlic, peeled

⁄2 teaspoon extra virgin olive oil

⁄2 cup basil leaves, washed and dried

⁄2 cup Italian parsley leaves,

washed and dried

⁄2 cup drained fat-free plain yogurt *

⁄3 cup light mayonnaise

1 tablespoon balsamic vinegar

Preheat the oven to 375°F. Toss the garlic with

the oil and wrap loosely in aluminum foil. Roast

in the preheated oven for 45 minutes. Let cool

5 to 10 minutes.

Place the garlic in the work bowl with the basil

and parsley leaves. Pulse on grind 10 times.

Scrape the work bowl. Add the yogurt, may-

onnaise and vinegar. Process on grind until

smooth and blended, about 30 to 40 seconds.

Scrape the work bowl and process 15 seconds

more. Transfer to a container with a lid and

refrigerate for 30 minutes to allow the flavors to

blend. Keeps for one week refrigerated.

*To drain yogurt, place 1 cup yogurt in a yogurt

strainer or strainer lined with a coffee filter over

a bowl. Cover with plastic wrap and refrigerate.

The liquid (whey) will drain out and the yogurt

will thicken. After about 12 hours, the yogurt

will lose about half its original volume.

Nutritional information per serving

(based on 10 servings):

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rQSPHrGBUHrTBUGBUHrDIPMNH

rTPENHrDBMDNHrGJCFSH

Asian Marinade

This marinade is equally good for pork,

chicken or salmon. It is also a good sauce

for serving with dim sum.

Makes about 11

⁄4 cups

1⁄2 ounce peeled fresh gingerroot,

cut in 1

⁄2-inch pieces

1 clove garlic, peeled

1⁄3 cup soy sauce (may use low-sodium

or tamari)

1⁄4 cup canola or other vegetable oil

3 tablespoons hoisin sauce

3 tablespoons Asian sesame oil

(toasted sesame oil)

3 tablespoons rice wine vinegar

1⁄4 teaspoon cayenne pepper

Place the pieces of gingerroot and garlic in the

work bowl. Pulse on chop, 5 times. Scrape the

sides and bottom of the work bowl. Add the

remaining ingredients and chop until smooth,

about 15 seconds. Transfer to a container,

cover and refrigerate if not using immediately.

Marinate meat or seafood for approximately 2

hours before roasting or grilling.

Cooking Suggestion:

Pour 2⁄3 of the marinade into a resealable

plastic bag and add two 1-pound trimmed

pork tenderloins. Coat the meat thoroughly

with the marinade and refrigerate for 2 hours.

Remove the tenderloins from the marinade

and place on a rack; discard the marinade.

Roast in a preheated 475ºF oven for 20 to 22

minutes, turning after 10 minutes. Remove

from oven. The temperature of the meat should

be about 150ºF; it will rise to 160–165°F while

resting. Let rest for 10 minutes; slice and serve

with remaining reserved marinade drizzled over

the meat.

Nutritional information per tablespoon:

$BMPSJFTGSPNGBUrDBSCH

rQSPHrGBUHrTBUGBUHrDIPMNH

rTPEHrDBMDNHrGJCFSH

Mini Cheesecakes

When you don’t want lots of leftovers to tempt

you, try this little recipe.

Makes two 4-inch cheesecakes

cooking spray

⁄2 ounces crispy shortbread cookies or

graham crackers, broken into

1⁄2-inch pieces

1⁄2 tablespoon unsalted butter,

cut in 4 pieces

8 ounces regular or lowfat cream

cheese cut in 16 pieces

1⁄4 cup sugar

1 large egg

⁄2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly coat two

4-inch (11

⁄4 cup) springform pans with cooking

spray.

Place the cookie pieces in the work bowl; pulse

5 times on chop to break up. Add the butter

and process 15 to 20 seconds on chop until

buttered crumbs are formed. Press into the

bottoms of the two prepared pans. Bake in the

preheated oven for 10 minutes. Place in the

freezer for 5 to 10 minutes to cool completely.

When cool, wrap each pan in a sheet of alumi-

num foil so that foil comes at least 1 inch up

the sides.

Do not wash the work bowl. Place the cream

cheese and sugar in the work bowl. Chop for

10 seconds to combine. Scrape the bottom

and sides of the bowl. Add the egg and vanilla;

chop until smooth, about 10 seconds. Scrape

the bowl and process for another 5 seconds.

Divide the batter evenly between the two pre-

pared pans. Place two pans in a larger pan

and add 1

⁄2 inch of hot water. Bake in the pre-

heated oven for 25 minutes. Remove from the

oven, remove foil, and place on a rack to cool

completely. Cover and refrigerate for at least 4

hours before serving. May be double-wrapped

and frozen for up to one month.

Note:

May also be made in four 4-ounce rame-

kins or custard cups. Omit the crust, and fol-

low directions as given. Baking time will be 22

minutes.

Nutritional information per serving:

$BMPSJFTGSPNGBUrDBSCH

rQSPHrGBUHrTBUGBUHrDIPMNH

rTPENHrDBMDNHrGJCFSH

CUISINART

MINI-PREP

PLUS PROCESSOR

This warranty supersedes all previous warranties

on the Cuisinart® Mini-Prep® Plus Processor.

This warranty is available to consumers only.

You are a consumer if you own a Cuisinart®

Mini-Prep® Plus Processor that was purchased

at retail for personal, family or household use.

Except as otherwise required under applicable

state law, this warranty is not available to retail-

ers or other commercial purchasers or owners.

We warrant that your Cuisinart® Mini-Prep® Plus

Processor will be free of defects in material or

workmanship under normal home use for three

years from the date of original purchase.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to

complete your product registration. However,

product registration does not eliminate the need

for the consumer to maintain the original proof

of purchase in order to obtain the warranty ben-

efits. In the event that you do not have proof of

purchase date, the purchase date for purposes

of this warranty will be the date of manufacture.

If your Cuisinart® Mini-Prep® Plus Processor

should prove to be defective within the warranty

period, we will repair it, or if we think necessary,

replace it. To obtain warranty service, please

call our Consumer Service Center toll-free at

1-800-726-0190 or write to:

Cuisinart

7475 North Glen Harbor Blvd.

Glendale, AZ 85307.

To facilitate the speed and accuracy of your

return, please also enclose $10.00 for shipping

and handling of the product (California residents

need only supply proof of purchase and should

call 1-800-726-0190 for shipping instructions).

Please also be sure to include a return address,

description of the product defect, product serial

number, and any other information pertinent to

the product’s return. Please pay by check or

money order.

NOTE: For added protection and secure han-

dling of any Cuisinart® product that is being

returned, we recommend you use a traceable,

insured delivery service. Cuisinart cannot be

held responsible for in-transit damage or for

packages that are not delivered to us. Lost and/

or damaged products are not covered

under warranty.

Your Cuisinart® Mini-Prep® Plus Processor has

been manufactured to the strictest specifica-

tions and has been designed for use only in 120

volt outlets and only with authorized accessories

and replacement parts. This warranty expressly

excludes any defects or damages caused by

attempted use of this unit with a converter, as

well as use with accessories, replacement parts

or repair service other than those authorized

by Cuisinart. This warranty does not cover any

damage caused by accident, misuse, shipment

or other than ordinary household use. This war-

ranty excludes all incidental or consequential

damages. Some states do not allow the exclu-

sion or limitation of these damages, so these

exclusions may not apply to you. You may also

have other rights, which vary from state to state.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty

Service, California residents have the option

of returning a nonconforming product (A) to the

store where it was purchased or (B) to another

retail store which sells Cuisinart® products of the

same type. The retail store shall then, according

to its preference, either repair the product, refer

the consumer to an independent repair facility,

replace the product, or refund the purchase

price less the amount directly attributable to the

consumer’s prior usage of the product. If either

of the above two options does not result in

the appropriate relief to the consumer, the

consumer may then take the product to an

independent repair facility if service or repair

can be economically accomplished. Cuisinart

and not the consumer will be responsible for

the reasonable cost of such service, repair,

replacement, or refund for nonconforming

products under warranty.

California residents may also, according to their

preference, return nonconforming products

directly to Cuisinart for repair or, if necessary,

replacement by calling our Consumer Service

Center toll-free at 800-726-0190. Cuisinart will

be responsible for the cost of the repair,

replacement, and shipping and handling for

such nonconforming products under warranty.

BEFORE RETURNING YOUR

CUISINART® PRODUCT

Important: If the nonconforming product is to

be serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the

servicer to call our Consumer Service Center to

ensure that the problem is properly diagnosed,

the product serviced with the correct parts, and

to ensure that the product is still under warranty.

N IB-5719C-ESP

150 Milford Road

East Windsor, NJ 08520

Printed in China

13CE139573

Discover the complete line of Cuisinart® brand premier kitchen appliances

including food processors, mini food processors, hand mixers, blenders, toasters,

coffeemakers, cookware, ice cream makers and toaster ovens at

www.cuisinart.com

Coffee Makers Food

Processors

Grills Rice Cookers Ice Cream

Makers

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

N IB-5719C-ESP

150 Milford Road

East Windsor, NJ 08520

Impreso en la China

13CE139573

Descubra la línea completa de aparatos de cocina de Cuisinart®, la cual incluye procesadoras de alimentos,

mini-robots de cocina, batidoras de mano, licuadoras, tostadoras, cafeteras y hornos tostadores visitando

www.cuisinart.com

Cafeteras Procesadoras de

alimentos

Parrillas Arroceras Máquinas para

hacer helado

Todas marcas registradas o marcas de comercio menciona-

das en ésta pertenecen a sus titulares respectivos.

prueba de compra y deben llamar al 1-800-

726-0190 para recibir instrucciones de envío.

Recuerde incluir su nombre, dirección y teléfo-

no, la descripción del problema, así como cual-

quier información pertinente. Sentimos no poder

aceptar otras formas de pago.

NOTA: Para mayor seguridad, le aconsejamos

que mande su paquete por un método de entre-

ga con seguro y seguimiento. Cuisinart no será

responsable por los daños ocurridos durante el

transporte o por los paquetes mandados a una

dirección equivocada. Los productos perdidos

y/o lastimados durante el envío no serán cubier-

tos bajo esta garantía.

Este aparato satisface las más altas exigencias

de fabricación y ha sido diseñado para uso con

accesorios y partes de repuesto autorizados

solamente. Esta garantía excluye expresamente

los daños causados por accesorios, partes o

reparaciones no autorizados por Cuisinart.

Esta garantía no cubre el uso institucional o

comercial del producto, y no es válida en caso

de daños causados por mal uso, negligencia o

accidente.

Esta garantía excluye todo daño incidental o

consecuente. Algunos Estados no permiten

la exclusión o limitación de daños especiales,

incidentales o consecuentes, de modo que las

limitaciones mencionadas pueden no regir para

usted.

Este aparato satisface las más altas exigencias

de fabricación y ha sido diseñado para uso

sobre corriente de 120V, usando accesorios

y partes de repuesto autorizados solamente.

Esta garantía excluye expresamente los daños

causados por accesorios, partes o reparaciones

no autorizados por Cuisinart, así como los daños

causados por el uso de un convertidor de voltaje.

Esta garantía no cubre el uso institucional o

comercial del producto, y no es válida en caso

de daños causados por mal uso, negligencia o

accidente. Esta garantía excluye expresamente

todos los daños incidentales o consecuentes.

Algunos Estados no permiten la exclusión o limi-

tación de daños incidentales o consecuentes, de

modo que las limitaciones mencionadas pueden

no regir para usted. Usted puede tener otros

derechos que varían de un Estado a otro.

RESIDENTES DE CALIFORNIA SOLAMENTE

La ley del estado de California ofrece dos

opciones bajo el período de garantía. Los

residentes del estado de California pueden (A)

regresar el producto defectuoso a la tienda

donde lo compraron o (B) a otra tienda que

venda productos Cuisinart® de este tipo. La

tienda, a su opción, reparará el producto,

referirá el consumidor a un centro de servicio

independiente, cambiará el producto o

reembolsará el consumidor por el precio original

del producto, menos la cantidad imputable

al uso del producto por el consumidor hasta

que éste se dañe. Si estas dos opciones

no satisfacen al consumidor, podrá llevar el

aparato a un centro de servicio independiente,

siempre en cuando se pueda ajustar o reparar

el aparato de manera económica. Cuisinart

será responsable por los gastos de servicio,

reparación, reemplazo o reembolso de los

productos defectuosos durante el período de

garantía.

Los residentes de California también pueden,

si lo desean, mandar el aparato defectuoso

directamente a Cuisinart para que lo reparen

o lo cambien. Para esto, se debe llamar a

nuestro servicio posventa al 800-800-726-0190.

Cuisinart será responsable por los gastos de

reparación, reemplazo, manejo y envío de los

productos defectuosos durante el período de

garantía.

ANTES DE HACER REPARAR SU APARATO

Importante: Si debe llevar el aparato defectuo-

so a un centro de servicio no autorizado, por

favor informe al personal del centro de servicio

que deberían llamar a nuestro servicio postventa

a fin de diagnosticar el problema correctamente,

usar las partes correctas para repararlo y ase-

gurarse de que el producto esté bajo garantía.

1½ cucharadita de extracto natural de

vainilla

Precalentar el horno a 350 °F (180°C).

Engrasar levemente dos moldes desmontables

de 4 pulgadas (10 cm) de diámetro con spray

vegetal.

Colocar las galletas en el bol de la procesado-

ra. Pulsar 5 veces, usando la función CHOP.

Agregar la mantequilla y procesar 15–20

segundos. Apisonar la mezcla en el fondo de

los moldes. Meter al horno por 10 minutos.

Retirar del horno y enfriar durante 5–10 minu-

tos, en el congelador. Una vez fríos, forrar el

fondo y los lados de los moldes con papel de

aluminio.

Colocar el queso crema y el azúcar en el

bol de la procesadora. Procesar durante 10

segundos, usando la función CHOP. Raspar el

tazón. Agregar el huevo y la vainilla y procesar

durante 10 segundos, hasta obtener una mez-

cla suave. Raspar el tazón y procesar durante

5 segundos adicionales. Echar la mezcla en los

moldes. Colocar los moldes en una bandeja

grande y echar ½ pulgada (1.5 cm) de agua

en la misma. Meter al horno durante 25 minu-

tos. Retirar cuidadosamente del horno, quitar

el papel de aluminio y dejar enfriar sobre una

rejilla. Cubrir y refrigerar durante 4 horas o más

antes de servir. Las tartas podrán guardarse en

el congelador, envueltas en doble capa de pelí-

cula de plástico, durante hasta un mes.

Nota:

Para preparar las tartas en ramequines,

usar cuatro ramequines de 4 onzas (120 ml).

Seguir la receta, sin usar las galletas. Hornear

durante 22 minutos.

Información nutricional por porción:

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr

1SPUFÎOBTHr(SBTBHr(SBTBTBUVSBEBHr

$PMFTUFSPMNHr4PEJPNHr$BMDJPNHr'JCSBH

PROCESADORA DE

ALIMENTOS MINI-PREP®

PLUS DE CUISINART®

Esta garantía reemplaza todas las demás decla-

raciones expresas de garantía.

Esta garantía es para los consumidores sola-

mente.

Usted es un consumidor si ha comprado su

aparato Cuisinart

en una tienda, para uso per-

sonal o casero. A excepción de los estados

donde la ley lo permita, esta garantía no es para

los detallistas u otros comerciantes.

Cuisinart garantiza este aparato contra todo

defecto de materiales o fabricación durante 3

años después de la fecha de compra original,

siempre en cuando el aparato haya sido utiliza-

do para uso doméstico y según las instruccio-

nes.

Le aconsejamos que llene el formulario de

registro disponible en a fin www.cuisinart.com

de facilitar la verificación de la fecha de com-

pra original. Sin embargo, registrar el producto

no es necesario para recibir servicio bajo esta

garantía. En ausencia del recibo de compra, el

período de garantía será calculado a partir de la

fecha de fabricación.

Si este aparato presentara algún defecto de

materiales o fabricación durante el período de

garantía, la reparemos o reemplazaremos (a

nuestra opción). Para obtener servicio bajo esta

garantía, llame a nuestra línea directa gratuita

al 1-800-726-0190 o regrese el aparato defec-

tuoso a:

Cuisinart

7475 North Glen Harbor Blvd.

Glendale, AZ 85307.

Regrese el aparato defectuoso, junto con su

recibo de compra y un cheque o giro postal de

US$10.00 por gastos de manejo y envío. Los

residentes de California sólo necesitan dar una

Información nutricional por porción (½ cucharada):

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr1SPUFÎOBT

Hr(SBTBHr(SBTBTBUVSBEBHr$PMFTUFSPMNHr

4PEJPNHr$BMDJPNHr'JCSBH

Idea de receta:

Pruébelo como cobertura fresca para filetes de

salmón. Colocar 6 onzas (180 g) de filetes de

salmón, piel abajo, en una bandeja aceitada.

Untar una capa fina de pesto sobre cada filete

y salpicar con pan rallado fresco. Meter al

horno, en 400°F (200°C) durante 10–15 minu-

tos, hasta que el pescado esté cocido y opaco

y que el pan rallado esté dorado. Dejar enfriar

durante 5 minutos antes de servir.

Salsa de pimiento rojo

asado

Esta salsa es perfecta para acompañar

vegetales o carne asada. También puede usar-

se para preparar una sabrosa salsa para mojar,

ideal para servir con vegetales crudos

o chips de pita.

Cantidad: 1

1⁄8 taza (265 ml)

1–2 dientes de ajo*

1 tira de 2 x

⁄2 pulgada (5 x 1.5 cm) de

cáscara de limón (sin la parte blanca)

1 cucharadita de sal kosher

1 cucharadita de hierbas de Provence

1½ cucharada de jugo de limón fresco

1 ½

cucharada de vinagre blanco o balsámico

¼ taza (60 ml) de aceite de oliva virgen

extra

1 frasco de 12 onzas (360 g) de pimientos

asados, escurridos

4 pimientos rojos frescos, asados y corta-

dos en pedazos

Colocar el ajo, la cáscara de limón y la sal en el

bol de la procesadora y procesar durante 5–10

segundos, usando la función CHOP. Raspar

el bol. Agregar el jugo de limón, el vinagre, el

aceite de oliva y el pimiento asado. Pulsar 10

veces, y luego procesar durante 15–20 segun-

dos, usando la función CHOP, hasta conseguir

una mezcla suave. Poner la mezcla en un reci-

piente hermético y dejar reposar durante 30

minutos para combinar los sabores. Conservar

en el refrigerador durante hasta 1 semana.

Variación: Salsa para mojar de pimiento rojo

asado:

Preparar la receta con la mitad de los

ingredientes. Agregar 2 onzas (60 g) de queso

crema regular o bajo en grasa y taza (60 ¼

ml) de crema agria o de yogur natural colado.

Procesar durante 10–15 segundos, usando

la función CHOP, hasta obtener una mezcla

suave.

[Para colar el yogur, colocarlo en un colador

forrado con un filtro de café de papel y dejar

escurrir el suero durante varias horas, hasta

obtener la consistencia deseada.]

* Si prefiere un sabor a ajo más leve, escaldar

el ajo en agua hervida durante 4–5 minutos.

Escurrir y dejar enfriar antes de picar.

Información nutricional por cucharada:

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr1SPUFÎOBT

Hr(SBTBHr(SBTBTBUVSBEBHr$PMFTUFSPMNHr

4PEJPNHr$BMDJPNHr'JCSBH

Mantequilla de limón y

hierbas

Esta mantequilla aromatizada es deliciosa con

vegetales asados o carne asada. Puede susti-

tuir las hierbas por albahaca, estragón o tomi-

llo, o bien variar la ralladura, agregar aceitunas

picadas o sustituir el ajo por tomates secados

al sol, pimiento asado o chalote.

Cantidad: 12 porciones

2 dientes de ajo

2 tiras de 2 x 1⁄2 pulgada (5 x 1.5 cm) de

cáscara de limón (sin la parte blanca)

½ cucharadita de sal kosher

1⁄3 taza de perejil italiano

2 cucharaditas de romero fresco

3 cucharadas de jugo de limón

1 cucharadita de mostaza de Dijon

¼ cucharadita de pimienta recién molida

¾ taza (180 g) de mantequilla sin sal, en

pedazos

Colocar el ajo, la cáscara de limón y la sal en

el bol de la procesadora. Procesar durante 20

segundos, usando la función CHOP. Raspar

el bol. Agregar el perejil y el romero y pulsar

10–15 veces, usando la función CHOP. Agregar

el jugo de limón, la mostaza y la pimienta y

procesar durante 30 segundos, usando la

función CHOP, hasta combinar todos los

ingredientes. Agregar la mantequilla y procesar

durante 30–40 segundos, usando la función

GRIND, hasta obtener una mezcla cremo-

sa. Poner en un recipiente hermético y dejar

reposar durante 30 minutos para combinar los

sabores.

Servir con pan, vegetales al vapor o papas al

horno. Para servir con carne asada, formar una

barra de mantequilla de 1 pulgada (2.5 cm) de

diámetro, envolver en una película de plástico

y refrigerar o congelar. Cortar en rodajas finas

y servir con bistec, pechuga de pollo o filetes

de pescado.

Información nutricional por porción:

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr

1SPUFÎOBTHr(SBTBHr(SBTBTBUVSBEBHr$PMFTUFSPM

NHr4PEJPNHr$BMDJPNHr'JCSBH

Vinagreta básica

Esta receta básica puede modificarse fácilmen-

te, usando el aceite y el vinagre de su elección

o agregando hierbas o tomates secados al sol.

Si desea, puede dividir las cantidades para

preparar menos vinagreta.

Cantidad: 11⁄2 taza (355 ml)

1 diente de ajo o un chalote pequeño, en

pedacitos

3 cucharadas de vinagre de vino

3 cucharadas de vinagre blanco o jugo de

limón

NOTAS

El tiempo de preparación indicado en la receta

es una estimación del tiempo necesario para

preparar, ensamblar y cocer los ingredientes,

una vez que están listos sobre la encimera.

El valor nutricional de las recetas a continuación

es por porción. Cuando el número de porcio-

nes varía, el valor nutricional está basado en el

número más alto.

Guacamole

Esta especialidad mejicana es ideal para servir

con chips de maíz o vegetales crudos. También

puede acompañar pollo o pescado asado.

Cantidad: 11⁄3 taza (315 ml)

1 diente de ajo

2 cebolletas (“green onions”), en pedazos

1 jalapeño, sin semillas y en pedazos

2 aguacates maduros, en pedazos

2 cucharadas de jugo de limón

½ cucharadita de comino en polvo

¼ cucharadita de semillas de cilantro en

polvo

½ cucharadita de sal kosher

½ taza de tomate fresco, picado (opcional)*

Colocar el ajo, la cebolleta y el jalapeño en el

bol de la procesadora. Pulsar 10 veces, usan-

do la función CHOP. Raspar el bol. Agregar

el aguacate, el jugo de limón, el comino, las

semillas de cilantro y la sal. Pulsar 10 veces,

usando la función CHOP, y luego procesar

continuamente durante 15 segundos. Raspar

el bol. Procesar durante 15–20 segundos adi-

cionales, hasta obtener una mezcla suave y

cremosa. Poner en un tazón, cubrir y refrigerar

durante 30 minutos antes de servir para combi-

nar los sabores. Agregar tomate picado antes

de servir si desea.

*Quitar las semillas, cortar en pedazos de ½

pulgada (1.5 cm) y picar.

Información nutricional por porción (3 cucharadas):

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr1SPUFÎOBT

Hr(SBTBHr(SBTBTBUVSBEBHr$PMFTUFSPMNHr

4PEJPNHr$BMDJPNHr'JCSBH

Tapenade

Condimento provenzal típico.

Cantidad: 1 taza (135 ml)

1 diente de ajo

1 filete de anchoa

1 taza (300 g) de aceitunas negras,

deshuesadas

3 cucharadas de alcaparras

1½ cucharada de mostaza de Dijon

1 cucharada de jugo de limón

1 cucharada de Brandy (opcional)

2 cucharaditas de hierbas de Provence o

tomillo

½ cucharadita de pimienta recién molida

4 cucharadas de aceite de oliva virgen

extra

Picar el ajo durante 5 segundos. Raspar el

bol. Agregar el anchoa, las aceitunas y las

alcaparras. Pulsar 10 veces, usando la función

CHOP. Raspar el bol. Agregar la mostaza, el

jugo de limón, el Brandy (opcional), las hierbas

y la pimienta. Procesar durante 15 segundos,

usando la función CHOP. Raspar el tazón.

Procesar durante 15 segundos adicionales.

Raspar el tazón otra vez y agregar el aceite de

oliva. Procesar durante 20–30 segundos, hasta

obtener una pasta espesa. Poner en un tazón,

cubrir y dejar reposar durante 30 minutos antes

de servir para combinar los sabores. Conservar

en el refrigerador durante hasta una semana,

en un recipiente hermético.

Información nutricional por cucharada:

$BMPSÎBTEFHSBTBr$BSCPIJESBUPTHr1SPUFÎOBT

Hr(SBTBHr(SBTBTBUVSBEBHr$PMFTUFSPMNHr

4PEJPNHr$BMDJPNHr'JCSBH

Pesto

El pesto es perfecto para aderezar pasta y

papas o vegetales al vapor, o para preparar

sándwiches de tomate con Mozzarella. Puede

sustituir la albahaca por otras hierbas, como

cilantro, menta o perejil, y sustituir los piñones

por otras nueces, como almendras, pacanas

o avellanas.

Cantidad: 1⁄2 taza (120 ml)

1 onza (30 g) de queso Reggiano

Parmigiano, en cubitos

¼ taza de piñones o nueces

1 diente de ajo

½ cucharadita de sal kosher

1 taza llena de hojas de albahaca, lavadas

y secadas

1⁄

3 taza (80 ml) de aceite de oliva virgen

extra

Colocar el queso en el bol de la procesado-

ra. Pulsar 5 veces, usando la función CHOP,

y luego procesar continuamente durante 15

segundos, hasta que esté finamente rallado.

Reservar. Agregar las nueces. Pulsar 5 veces,

usando la función CHOP. Reservar. Colocar

el ajo y la sal en el bol, y procesar durante 5

segundos, usando la función CHOP. Raspar el

bol. Agregar la albahaca y la mitad del aceite

de oliva. Pulsar 10 veces, usando la función

GRIND, y luego procesar continuamente duran-

te 15 segundos. Raspar el bol.

Con la máquina encendida (en GRIND), agregar

lentamente el aceite de oliva remanente por

una de las aberturas en la tapa. Seguir proce-

sando durante 10 segundos después de agre-

gar el aceite. Agregar el queso y las nueces a

la mezcla. Pulsar 10 veces, usando la función

CHOP. Dejar reposar durante 30 minutos o

más antes de usar para combinar los sabores.

Conservar en el refrigerador durante hasta una

semana o congelar. Guardar en un recipiente

hermético. Suavizar la pasta, cubrir con aceite

de oliva y refrigerar.

Alimento Función/Técnica Comentarios

Jengibre (fresco) CHOP. Pulsar para romper, y luego procesar conti-

nuamente hasta obtener la consistencia deseada.

Pelar y cortar en rodajas de ½ pulgada (1.5 cm). Raspar el bol

si es necesario. No procesar más de 4 onzas (360 g) a la vez.

Cebolletas/Cebollines CHOP. Pulsar hasta obtener la consistencia desea-

da.

Cortar en pedazos de ¾ pulgada (2 cm).

Hierbas frescas CHOP. Pulsar hasta obtener la consistencia desea-

da.

Enjuagar y secar bien. Usar las hojas solamente.

Rábano picante CHOP. Pulsar hasta obtener la consistencia desea-

da.

Pelar. Cortar en pedacitos de ½ pulgada (1.5 cm). No procesar

más de 4 onzas (120 g) a la vez.

Puerro CHOP. Pulsar hasta obtener la consistencia desea-

da.

Cortar las raíces y quitar las hojas duras. Lavar bien para elimi-

nar la arena. Cortar en pedacitos de ½ pulgada (1.5 cm).

Carne CHOP. Pulsar para picar o procesar continuamente

para hacer puré (agregar líquido si es necesario).

Carne cruda: Refrigerar antes de procesar. Cortar en pedazos

de ½ pulgada (1.5 cm) y eliminar el cartílago y la grasa suave.

No procesar más de 8 onzas (240 g) a la vez. Carne cocinada:

Usar carne fría o tibia. Cortar en pedazos de ½ pulgada (1.5

cm). No procesar más de 8 onzas (240 g) a la vez. Agregar

líquido (agua, caldo o líquido de cocción) si es necesario para

obtener la consistencia deseada.

Champiñones/Hongos CHOP. Pulsar hasta obtener la consistencia desea-

da.

Usar champiñones frescos y firmes. Cortar en pedazos de ¾

pulgada (2 cm) o menos.

Nueces CHOP. Pulsar hasta obtener la consistencia desea-

da. o GRIND. Pulsar, y luego procesar continua-

mente hasta obtener a consistencia deseada.

Tostar primero para maximizar el sabor. Dejar enfriar comple-

tamente antes de picar. No procesar más de 1 taza (100 g) a

la vez.

Aceitunas CHOP. Pulsar hasta obtener la consistencia desea-

da.

Usar aceitunas deshuesadas únicamente. Escurrir bien.

Cebollas CHOP. Pulsar 5–10 veces, hasta obtener la consis-

tencia deseada.

Pelar y cortar en pedazos de ¾ pulgada (2 cm) o menos

Granos de pimienta GRIND. Pulsar, y luego procesar continuamente

hasta obtener a consistencia deseada.

Combinar con hierbas secas, especias o sal gruesa para pre-

parar adobos. Los granos de pimienta pueden rayar el bol y la

tapa.*

Pimientos frescos CHOP. Pulsar hasta obtener la consistencia desea-

da.

Sacar el corazón y cortar en pedazos de ½ pulgada (1.5 cm).

No procesar demasiado.

Semillas, granos, frutas del

bosque secas

GRIND. Pulsar para romper, y luego procesar conti-

nuamente hasta obtener la consistencia deseada.

Semillas de cilantro, comino, eneldo, sésamo, amapola, bayas

de enebro, etc.

Chalotes CHOP. Pulsar 5–10 veces, hasta obtener la consis-

tencia deseada.

Pelar y cortar en pedazos de ¾ pulgada (2 cm) o menos.

Vegetales cocidos CHOP. Pulsar 5–10 para picar, y luego procesar

continuamente hasta obtener la textura deseada.

Cocer los vegetales hasta que estén suaves. Procesar hasta

obtener un puré suave para preparar papillas o salsas (agregar

líquido si desea). No llenar el bol hasta más de los  de su

altura.

Produkt Specifikationer

Mærke:	Cuisinart
Kategori:	Foodprocessor
Model:	Mini-Prep Plus DLC-2A

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