Cuisinart DLC-2AC SERIES, Instruction/Recipe Booklet

7

Food

Operation/Technique

Comments/Notes

Garlic

Chop. Pulse to  chop roughly, then process 
continuously for fine chop.

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

Gingerroot, fresh

Chop. Pulse to break up, then process  
continuously on Chop to reach desired  
consistency.

Peel first; cut into 

1

⁄

2

-inch (1.25 cm)  pieces or slices. Scrape work 

bowl sides and bottom as needed. Up to 4 ounces (115 g).

Green onions, scallions

Chop. Pulse to chop to desired consistency.

Trim and cut into 

3

⁄

4

inch (2 cm) 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 (1.25 cm) pieces. Process up to 4 ounces 

(115 g) at a time.

Leeks

Chop.

Trim off root end and tough outer skin. Wash thoroughly to remove 
sand and grit; dry completely. Cut into 

1

⁄

2

-inch (1.25 cm) 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 (226 g) into 1⁄2-inch (1.25 cm) pieces, trimmed of gristle 
and soft fat; some hard fat may remain. Cooked meats can be cold 
or warm; cut up to 8 ounces (226 g) into 

1

⁄

2

-inch (1.25 cm) 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 (2 cm).

Nuts

Chop. Pulse to chop to desired consistency.

Toast nuts first for maximum flavour. 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 (2 cm) 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 

1

⁄

2

-inch (1.25 cm) pieces. Do not overpro-

cess.

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 

3

⁄

4

-inch (2 cm).

Vegetables, cooked

Chop. Pulse 5-10 times to chop, then pro-
cess 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.