Cuisinart DLC 4CHB User Manual

INSTRUCTION & RECIPE BOOKLET  
®
4-Cup Mini-Prep Plus Processor  
DLC-4CHB  
DLC-4ACHW  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
ASSEMBLY INSTRUCTIONS  
SAVE THESE  
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.  
®
Cuisinart Smart  
FOR HOUSEHOLD USE  
2. Turn the work bowl counterclockwise to  
lock onto base.  
®
Power Blade  
ONLY  
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.  
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.  
Cover  
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.  
INTRODUCTION  
4-cup  
Work Bowl  
With Handle  
®
®
The Cuisinart 4-Cup Mini-Prep Plus Processor  
handles a variety of food preparation tasks  
including chopping, grinding, puréeing, emulsi-  
fying and blending. The patented auto-revers-  
ing blade provides a super-sharp edge for the  
delicate chopping of herbs and for blending  
and puréeing other soft foods, while the blunt  
edge offers a powerful cutting surface to grind  
through spices and other hard foods. Pulse  
activation gives maximum control for precision  
processing, whether chopping or grinding.  
Motor Base  
The powerful high-speed motor works hard and  
fast to accomplish any small job with ease.  
Chop herbs, onions, garlic; grind spices, hard  
cheese; purée baby foods; blend mayonnaise  
and flavored butters, all with the same compact  
®
appliance. The Mini-Prep Plus Processor takes  
up minimum counter space and stores neatly on  
the countertop or in a cabinet.  
Spatula (not shown)  
2
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.  
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.  
TIPS FOR  
®
PROCESSING FOOD  
Preparing the Food  
Size  
PROCESSING FOOD  
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.  
Always cut large pieces of food into smaller  
pieces of even size – about 12 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.  
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 the Mini-Prep Plus Processor.  
Turn counterclockwise to lock in place.  
®
Never operate the Mini-Prep Plus Processor  
continuously for longer than 1 minute at a time.  
2. Place food in the work bowl. Be sure the  
food is cut in small pieces, and the bowl is  
not overloaded.  
Quantity  
Note: The work bowl and cover may become  
scratched when you use them for grinding  
grain and spices. This does not affect the per-  
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 23 of the way up the central hub  
of the blade assembly.  
3. Lock the cover into position.  
®
Note: Due to the powerful motor provided  
with this unit, Cuisinart recommends using  
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.  
®
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.  
These are available from the Cuisinart Customer  
Service Department, which you can reach by  
dialing our toll-free number: 800-726-0190.  
Note: Due to the powerful motor provided with  
this unit, Cuisinart recommends using one hand  
®
to support the Mini-Prep Plus Processor during  
5. When you have finished processing the food,  
stop the machine by releasing the control  
button.  
operation.  
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.  
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.  
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.  
Pour the liquid through one of the two openings  
in the cover.  
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.  
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.  
9. Remove food with the spatula.  
®
Note: Do not operate the Mini-Prep Plus  
Processor without food contents in  
work 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  
Tip: Process foods in order from dry to wet  
to avoid having to clean bowl and blade  
between each task.  
Use the grind function for grinding spices, and  
for chopping hard food such as peppercorns,  
seeds, chocolate and nuts.  
3
See Operation/Technique Chart on following  
pages.  
TO REMOVE PREP BOWL  
TROUBLESHOOTING  
1. Turn the work bowl cover clockwise and  
remove.  
Motor doesn't start or blade doesn't rotate.  
• Check that plug is securely inserted into outlet.  
2. Turn the work bowl clockwise to unlock  
and lift off of the base.  
• Check that work bowl and cover are securely  
locked into place.  
3. Carefully remove the blade by lifting it up  
from the hub.  
• Be sure to press only one operation control  
button at a time.  
Food is unevenly chopped.  
• Either you are chopping too much food at one  
time, or the pieces are not small enough. Try  
cutting food into smaller pieces of even size  
and processing a smaller amount per batch.  
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.  
Food is chopped too fine or is watery.  
• The food has been overprocessed. Use brief  
pulses, or process for a shorter time. Let blade  
stop completely between pulses.  
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.  
Food collects on work bowl cover or sides of  
prep bowl.  
You may be processing too much food. Turn  
machine off. When blade stops rotating,  
remove cover, and clean bowl and lid with  
spatula.  
Food catches on blade.  
You may be processing too much food.  
Carefully remove blade. Remove food from  
blade with spatula, and start over again.  
®
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.  
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).  
®
The Mini-Prep Plus Processor is intended for  
HOUSEHOLD USE ONLY. Any service other  
than cleaning and normal user maintenance  
should be performed by an authorized Cuisinart  
* 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.  
Service Representative.  
4
Food  
Operation/Technique  
Comments/Notes  
Anchovies  
Bacon  
Chop. Pulse to desired consistency.  
Chop. Pulse to desired consistency.  
Drain first. Cut in half.  
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 112 ounces at a time. For best results,  
chill chocolate for 3–5 minutes in freezer before chopping.  
Cut baking chocolate squares into 12-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  
Celery  
Chop. Process continuously.  
Chop. Pulse to desired size.  
Cut into 12-inch pieces. Best at room temperature. Process up  
to 34 cup at a time. Add freshly chopped citrus zest, garlic,  
herbs or shallots to create compound butters.  
Cut into 12-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.”  
Best at room temperature.  
Cinnamon sticks, nutmeg,  
other hard spices  
Grind. Pulse to break up, about 5 times, then  
process continuously until finely chopped.  
Break cinnamon sticks into 1-inch pieces.  
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 buttered 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 needed.  
5
Food  
Operation/Technique  
Comments/Notes  
Gingerroot, fresh  
Chop. Pulse to break up, then process continuously  
on Chop to reach desired consistency.  
Peel first; cut into 12-inch pieces or slices. Scrape work bowl  
sides and bottom as needed. Up to 4 ounces.  
Green onions, scallions  
Herbs, fresh  
Horseradish  
Chop. Pulse to chop to desired consistency.  
Trim and cut into 34-inch pieces.  
Chop. Pulse to chop to desired consistency.  
Rinse and dry completely. Remove leaves from stems to chop.  
Peel first. Cut into 12-inch pieces. Process up to 4 ounces at a time.  
Chop.  
Chop.  
Leeks  
Trim off root end and tough outer skin. Wash thoroughly to  
remove sand and grit; dry completely. Cut into 12-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 12-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 into 12-inch pieces. Add liquid (water, broth or  
from cooking) as needed to process to purée consistency.  
Mushrooms  
Nuts  
Chop. Pulse to chop to desired consistency.  
Chop. Pulse to chop to desired consistency.  
Choose firm, fresh mushrooms. Cut into quarters or even-size  
pieces, no larger than 34 inch.  
Toast nuts first for maximum flavor. Allow to cool completely  
before chopping. Up to 1 cup.  
Olives  
Chop. Pulse to chop to desired consistency.  
Chop. Pulse 5-10 times to chop to desired size.  
Use only pitted olives. Drain well for best results.  
Peel; cut into 34-inch or smaller pieces of similar size.  
Onions  
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 12-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 34-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.  
6
RECIPES  
Tapenade  
Hummus  
A favorite from the Provençal region of France.  
Add a roasted red pepper and 1 teaspoon of  
herbs de Provence for a variation.  
Guacamole  
This popular Mexican specialty is delicious with  
chips and vegetable crudités, or as a topping  
for grilled chicken or fish.  
Makes about 1½ cups  
Makes about 2 cups  
2
1½  
1½  
cloves garlic, peeled  
anchovy fillets  
cups pitted niçoise or other imported  
black olives  
cup drained and rinsed capers  
tablespoons Dijon mustard  
tablespoons fresh lemon juice  
(from ½ medium lemon)  
1
cup loosely packed Italian parsley leaves  
clove garlic, peeled  
can (19 ounces) chickpeas, rinsed and  
drained  
tablespoons tahini*  
tablespoons fresh lemon juice  
cup water  
teaspoon ground cumin  
cup extra virgin olive oil  
kosher salt and freshly ground black  
pepper to taste  
3
1
1
Makes about 2 cups  
¼
2
1½  
2
3
cloves garlic, peeled  
green onions, trimmed and cut  
into ½-inch pieces  
2
2
¼
½
¼
1½  
jalapeño peppers, cored, seeded and  
cut into ½-inch pieces  
1
¾
¼
tablespoon herbs de Provence or thyme  
teaspoon freshly ground black pepper  
cup + 2 tablespoons extra virgin olive oil  
3
3
ripe avocados, peeled, pitted, and diced  
tablespoons fresh lime juice  
(juice of 1½ medium limes)  
Chop the garlic for 5 seconds; scrape the work  
bowl. Add the anchovies, olives and capers;  
pulse 10 times on Chop. Scrape the work bowl.  
Add the mustard, lemon juice, herbs and pep-  
per. Process for 15 seconds on Chop; scrape  
the work bowl. Process for an additional 15  
seconds; scrape the work bowl again then add  
the olive oil. Process until a thick paste forms,  
about 20 to 30 seconds.  
¾
½
¾
¾
teaspoon ground cumin  
teaspoon ground coriander  
teaspoon kosher salt  
Insert metal blade. Add parsley to work  
bowl. Process to chop, 5 seconds; remove  
and reserve. With machine running, drop  
garlic through feed tube. Process until finely  
chopped, about 5 seconds. Add chickpeas,  
tahini, lemon juice, water and cumin to work  
bowl; process until smooth, 1½ to 2 minutes,  
stopping to scrape work bowl as needed one  
or two times. With the machine running, add  
the olive oil in a steady stream and process  
until the mixture is smooth and creamy.  
cup finely chopped tomatoes  
Place the garlic, green onions and jalapeño  
peppers in the work bowl. Pulse on Chop 10  
times; scrape the bottom and sides of the work  
bowl. Add the avocados, lime juice, cumin,  
coriander and salt. Pulse on Chop 10 times,  
then process on Chop continuously for 15 sec-  
onds; scrape the work bowl. Process on Chop  
for another 15 to 20 seconds until smooth and  
creamy.  
Store in an airtight container in the refrigerator  
for up to a week.  
Nutritional information per serving (2 tablespoons):  
Taste and season with kosher salt and freshly  
ground pepper.  
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g  
• sat. fat 1g • chol. 0mg • sod. 280mg  
• calc. 27mg • fiber 1g  
*Tahini is a sesame seed paste available in  
most grocery stores.  
Transfer to a serving bowl. Stir in chopped  
tomatoes before serving.  
Nutritional information per serving (2 tablespoons):  
Nutritional information per serving (3 tablespoons):  
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g  
• sat. fat 1g • chol. 0mg • sod. 60mg  
• calc. 21mg • fiber 2g  
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g  
• sat. fat 1g • chol. 0mg • sod. 180mg  
• calc. 14mg • fiber 4g  
7
Pesto  
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.  
Lemon Herb Butter  
This compound butter is delicious on  
vegetables or grilled meats. You may vary  
the herbs with a mix of your favorites.  
A favorite for dressing pasta, and also wonder-  
ful on steamed potatoes and vegetables. You  
can vary your pesto by using other herbs such  
as cilantro, mint or parsley and by using other  
nuts such as almonds, pecans or walnuts.  
Makes about 113 cups  
Makes about 2 cups  
Makes about ¾ cup  
3
3
garlic cloves  
strips lemon zest, 2 x ½ inches,  
white pith removed  
3
2
garlic cloves, peeled  
strips lemon zest (1 x ½ inches),  
white pith removed  
1½  
ounces Reggiano Parmigiano,  
cut into ½-inch cubes  
cup toasted pine nuts  
garlic cloves, peeled  
¾
½
1
¼
1½  
½
1
teaspoon kosher salt  
1
3
cup packed Italian parsley leaves  
tablespoon fresh rosemary leaves  
cup fresh lemon juice  
teaspoons Dijon mustard  
teaspoon freshly ground black pepper  
1½  
1½  
2
teaspoons kosher salt  
teaspoons herbs de Provence  
tablespoons fresh lemon juice  
2
¾
1½  
½
teaspoon kosher salt  
cup packed fresh basil leaves  
cup extra virgin olive oil  
2
tablespoons regular or white balsamic  
vinegar  
cup extra virgin olive oil  
cup unsalted butter, room temperature,  
cut into 16 pieces  
1
3
Place the cheese in the work bowl; pulse on  
Chop 5 times; process continuously on Chop  
until finely ground, about 10 seconds. Remove  
and reserve.  
3
jars (12 ounces each) roasted red  
peppers, drained but not rinsed  
Process garlic, lemon zest and salt on Chop  
until finely chopped, about 10 seconds; scrape  
work bowl and then process for an additional 5  
seconds. Add parsley and rosemary; pulse 10  
to 15 times on Chop. Add lemon juice, mustard  
and pepper; process on Chop to blend, about  
30 seconds. Add butter and pulse 10 to 15  
times on Grind; scrape down bowl. Process on  
grind for an additional 30 to 40 seconds, stop-  
ping to scrape down bowl as needed.  
Add the garlic, zest, salt, and herbs to the  
work bowl; 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.  
Add nuts to the work bowl; pulse on Chop 5  
times. Remove and reserve with the cheese.  
Add the garlic and salt to the work bowl; pro-  
cess 5 seconds on Chop. Scrape the work  
bowl. Add the basil and half of the olive oil.  
Pulse on Grind 10 times then grind continuous-  
ly for about 15 seconds; scrape the bowl. With  
the machine running on Grind, add the remain-  
ing oil slowly, in a steady stream, through one  
of the holes in the recessed area of the lid.  
After all the oil has been added, process on  
Grind for an additional 10 seconds. Add the  
reserved cheese and nuts to the mixture; pulse  
10 times on Chop to blend.  
Transfer to a resealable container and refriger-  
ate for at least 30 minutes to allow the flavors  
to blend. The sauce will keep up to 1 week  
refrigerated.  
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  
Roasted Red Pepper Dip Variation: Make half  
the recipe. Add 2 ounces of regular or lowfat  
cream cheese and ¼ cup of sour cream or  
plain yogurt that has been drained; chop for  
10 to 15 seconds until homogenous.  
1
and refrigerate or freeze. Slice and serve 8-  
inch thick slices of butter on top of hot grilled  
steaks, boneless chicken breasts or seafood  
steaks.  
Transfer pesto to an airtight container. Pesto  
will keep in refrigerator for up to a week. It may  
also be frozen.  
Nutritional information per serving (2 tablespoons):  
Nutritional information per serving (½ tablespoon):  
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 1019mg  
• calc. 28mg • fiber 1g  
Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g  
• sat. fat 3g • chol. 10mg • sod. 45mg  
• calc. 3mg • fiber 0g  
Nutritional information per serving (1 tablespoon):  
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g  
• sat. fat 2g • chol. 5mg • sod. 200mg  
• calc. 52mg • fiber 0g  
8
Basic Vinaigrette  
This recipe may be easily modified by changing  
the oils and vinegars used.  
Creamy Roasted Garlic  
and Herb Dressing  
Asian Marinade  
This marinade is equally good for pork,  
chicken or salmon.  
Try this flavorful dressing on a  
crispy romaine salad.  
Makes 1½ cups  
Makes about 2 cups  
Makes about 1 cup  
1
garlic clove or small shallot, peeled  
(cut shallot into ½-inch pieces)  
¾
2
ounce peeled fresh gingerroot, cut into  
½-inch pieces  
garlic cloves, peeled  
3
3
tablespoons wine vinegar  
tablespoons white vinegar or lemon  
juice  
9
garlic cloves, peeled  
¾
¾
¾
teaspoon extra virgin olive oil  
cup loosely packed basil leaves  
cup loosely packed Italian parsley  
leaves  
½
cup low sodium soy sauce  
1
cup canola or other vegetable oil  
cup + ½ tablespoon hoisin sauce  
cup + ½ tablespoon Asian sesame oil  
cup + ½ tablespoon rice wine vinegar  
teaspoon cayenne pepper  
3
2
teaspoons Dijon mustard  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup extra virgin olive oil  
cup vegetable oil or light flavored olive  
oil  
¼
¼
¼
½
½
¼
½
½
¾
½
cup fat-free plain yogurt  
cup light mayonnaise  
1½  
tablespoons balsamic vinegar  
Place the gingerroot and garlic in the work  
bowl. Pulse on Chop 5 times. Scrape the sides  
and bottom of the work bowl. Add the remain-  
ing ingredients; chop until smooth, about 15  
seconds.  
Preheat the oven to 375°F. Toss the garlic with  
the oil and wrap loosely in aluminum foil. Roast  
in the preheated oven for about 45 minutes,  
or until cloves have softened. Let cool 5 to 10  
minutes.  
Place garlic in work bowl; pulse on Chop 5  
times. Scrape the work bowl. Add the vin-  
egars, mustard, salt and pepper. Process on  
Chop until smooth, about 5 seconds. With the  
machine running on Pulse, add the oils slowly,  
in a steady stream, through one of the holes in  
the recessed area of the lid. After all the oil has  
been added, process on Grind for an additional  
10 seconds. Taste and adjust seasonings as  
needed.  
Transfer to a container, cover and refrigerate if  
not using immediately. Marinate meat or sea-  
food for approximately 2 hours before roasting  
or grilling.  
Place the cooled garlic in the work bowl  
with the basil and parsley. Pulse on Grind 10  
times; scrape the work bowl. Add the yogurt,  
mayonnaise and vinegar. Process on Grind  
until smooth and blended, about 30 seconds.  
Scrape the work bowl; process 15 additional  
seconds.  
2
Cooking Suggestion: Pour 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 refriger-  
ate for 2 hours. Remove the tenderloins from  
the marinade and place on a rack; discard the  
marinade. Roast in a preheated 475°F oven  
for 20 to 22 minutes, turning after 10 minutes.  
Remove from oven. The temperature of the  
meat should be about 150°F; it will rise to  
160-165°F while resting. Let rest for 10 min-  
utes; slice and serve with remaining reserved  
marinade drizzled over the meat.  
This dressing is best made at least ½ hour  
ahead of serving. Vinaigrette will keep well for  
one week if in refrigerator, covered. Remove  
from refrigerator about 30 minutes before serv-  
ing; it may need to be reprocessed if separa-  
tion has occurred.  
Transfer to an airtight container. Dressing keeps  
for one week in refrigerator.  
Nutritional information per serving (1 tablespoon):  
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g  
• sat. fat 0g • chol. 5mg • sod. 60mg  
• calc. 34mg • fiber 0g  
Nutritional information per serving (1 tablespoon):  
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g  
• sat. fat 1g • chol. 0mg • sod. 55mg  
• calc. 1mg • fiber 0g  
Nutritional information per serving (1 tablespoon):  
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g  
• sat. fat 0g • chol. 0mg • sod. 170mg  
• calc. 2mg • fiber 0g  
9
Peanut Butter  
So quick and easy, you’ll never buy it from the  
store again. For a change, substitute walnuts or  
pecans for the peanuts.  
Makes ¾ cup  
1½  
cups toasted peanuts  
pinch sea salt  
Place peanuts in work bowl; pulse 10 times  
on Chop. Scrape down work bowl. Process on  
Grind for 20 seconds; scrape down bowl and  
then process for an additional 30 to 40 seconds  
.
To make a sweeter version, add 1 teaspoon of  
honey to the bowl during the final processing.  
Nutritional information per serving (1 tablespoon):  
Calories 100 (75% from fat) • carb. 3g • pro. 5g • fat 9g  
• sat. fat 1g • chol. 0mg • sod. 15mg  
• calc. 17mg • fiber 2g  
10  
®
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping and  
handling of the product.  
retail store which sells Cuisinart products of  
the same type.  
CUISINART  
®
MINI-PREP PLUS  
PROCESSOR  
The retail store shall then, at its discretion,  
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 the above two  
options do 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 accom-  
plished. Cuisinart and not the consumer will  
be responsible for the reasonable cost of such  
service, repair, replacement, or refund for non-  
conforming products under warranty.  
Please pay by check or money order  
(California residents need only supply proof of  
purchase and should call 1-800-726-0190 for  
shipping instructions).  
LIMITED 18-MONTH  
WARRANTY  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart  
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. Please be sure to include  
your return address, daytime phone number,  
description of the product defect, product  
model number (located on bottom of product),  
original date of purchase, and any other infor-  
mation pertinent to the product’s return.  
®
4-Cup Mini-Prep Plus Processor that was  
purchased at retail for personal, family or  
household use. Except as otherwise required  
under applicable law, this warranty is not  
available to retailers or other commercial pur-  
chasers or owners.  
®
We warrant that your Cuisinart 4-Cup Mini-  
Prep Plus Processor will be free of defects  
in materials and workmanship under normal  
home use for 18 months from the date of  
original purchase.  
California residents may also, according to  
their preference, return nonconforming prod-  
ucts directly to Cuisinart for repair, or if neces-  
sary, replacement, by calling our Consumer  
Service Center toll-free at 1-800-726-0190.  
®
®
®
Your Cuisinart 4-Cup Mini-Prep Plus  
Processor has been manufactured to the  
strictest specifications and has been designed  
for use with the authorized accessories and  
replacement parts.  
We suggest you complete and return the  
enclosed product registration card promptly  
to facilitate verification of the date of original  
purchase. However, return of the product reg-  
istration card does not eliminate the need for  
the consumer to maintain the original proof  
of purchase in order to obtain the warranty  
benefits. 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.  
Cuisinart will be responsible for the cost of the  
repair, replacement, and shipping and handling  
for such products under warranty.  
BEFORE RETURNING YOUR  
®
This warranty expressly excludes any defects  
or damages caused by accessories, replace-  
ment parts, or repair service other than those  
that have been authorized by Cuisinart.  
CUISINART PRODUCT  
If you are experiencing problems with your  
®
Cuisinart product, we suggest that you call  
®
our Cuisinart Service Center at 1-800-726-  
This warranty does not cover any damage  
caused by accident, misuse, shipment or other  
ordinary household use.  
0190 before returning the product serviced. If  
servicing is needed, a Representative can con-  
firm whether the product is under warranty and  
direct you to the nearest service location.  
®
®
If your Cuisinart 4-Cup 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, simply call our toll-free number  
1-800-726-0190 for additional information  
from our Customer Service Representatives,  
or send the defective product to Customer  
Service at Cuisinart, 150 Milford Road, East  
Windsor, NJ 08520.  
This warranty excludes all incidental or conse-  
quential damages. Some states do not allow  
the exclusion or limitation of these damages,  
so they may not apply to you.  
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  
at 1-800-726-0190 to ensure that the problem  
is properly diagnosed, the product is serviced  
with the correct parts, and the product is still  
under warranty.  
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  
11  
Grills  
Espresso  
Makers  
Stand Mixers  
Food  
Processors  
Coffee  
Makers  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
®
cookware, and Savor the Good Life .  
© 2007 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
07CU26336  
Any other trademarks or service marks of third parties referred to herein  
are the trademarks or service marks of their respective owners.  
IB-7673  

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