INSTRUCTION
& RECIPE BOOKLET
Cuisinart Elite Collection 4-Cup Chopper/Grinder
CH-4A Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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ASSEMBLY INSTRUCTIONS
SAVE THESE
1. With the base unit on the tabletop, place
the work bowl firmly on the motor base.
Opening at back of bowl must face column at
back of chopper/grinder.
INSTRUCTIONS
FOR HOUSEHOLD USE
ONLY
2. Turn the work bowl counterclockwise to
lock onto base.
Cuisinart®
SmartPower Blade
with BladeLock
System
3. CAREFULLY pick up the blade by its hub and
place on the centre stem until it drops
to the bottom of the stem. Firmly push to
ensure that the blade is locked into position.
IMPORTANT: HANDLE WITH CARE – THE
BLADE IS NOT PERMANENT.
INTRODUCTION
Congratulations on your new Cuisinart Elite
Collection Chopper/Grinder! It handles a
variety of food preparation tasks, such as
chopping, grinding, puréeing, emulsifying,
and blending. The patented SmartPower
auto-reversing blade features an incredibly
sharp edge for delicate chopping and
puréeing soft foods. The reverse edge is
blunt, to grind through spices and harder
foods. And the exclusive BladeLock System
enables the blade to lock into the bowl, so
you can now pour ingredients out of the
bowl without first having to remove the
blade.
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 (toward column)
to securely lock into locking post.
7. Plug unit into wall socket.
4-Cup
Work Bowl
with Handle
8. You are ready to Chop/Grind.
The powerful high-speed motor works hard
and fast to accomplish small jobs with
ease. Chop herbs, onions, garlic; grind
spices, hard cheese; purée baby foods;
blend homemade mayo and flavoured but-
ter – all in this one compact machine. You
have virtually unlimited options with the
Cuisinart Elite Collection Chopper/Grinder.
Enjoy!
Motor Base
Spatula (not shown)
3
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Continuous-hold action is best when you are
using the Grind function. You may have to
operate the Cuisinart Elite Collection Chopper/
Grinder for several seconds with some food to
achieve the desired results – or 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 centre. Do not put hands into bowl
unless unit is unplugged.
TIPS FOR
PROCESSING FOOD
Preparing the Food
Note: Handle with care – the blade is not
permanent.
Size
Always cut large pieces of food into smaller
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.
1
pieces of even size – about ⁄2 inch (12mm)
PROCESSING FOOD
to a side or as specified under Operation/
Technique on pages 6 and 7. 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. Opening at back of bowl must
face column at back of the Cuisinart Elite
Collection Chopper/Grinder. Turn bowl coun-
terclockwise to lock in place.
Never operate the Cuisinart Elite Collection
Chopper/Grinder continuously for longer than
1 minute at a time.
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
Note: The work bowl and cover may become
scratched when you use them for grinding grain
and spices. This does not affect the performance
of the Cuisinart Elite Collection Chopper/Grinder.
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: 1800 808 971 (AUST) or 0800
435 000 (NZ).
2. Insert the blade assembly. Carefully pick up
the blade by its hub and place on the centre
stem until it drops to the bottom of the stem.
Firmly push to lock the blade into position.
NEVER TOUCH THE BLADE ITSELF AND
NOTE THE BLADE IS NOT PERMANENTLY
LOCKED.
2
reach more than ⁄3 of the way up the workbowl.
Note: Due to the powerful motor provided with
this unit, it is recommended to use one hand to
support the Cuisinart Elite Collection Chopper/
Grinder during operation.
3. Place food in the work bowl. Be sure the
food is cut into small pieces, and the bowl is
not overloaded.
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
vegetables, making mayonnaise, and mixing
salad dressing.
4. Lock the cover into position.
Adding Liquid
5. Press the appropriate Chop or Grind
control, depending on the food you are
processing.
You can add liquids such as water, oil or
flavouring 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
yoghurt. Pour the liquid through one of the two
openings in the cover.
6. When you have finished processing the food,
stop the machine by releasing the control
button.
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.
7. WHEN THE BLADE STOPS MOVING,
unplug the unit.
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.
8. Remove cover and work bowl
a. Turn work bowl cover clockwise to
remove.
b. Turn work bowl clockwise to unlock it and
lift it off base.
Use the Grind function for grinding spices, and
for chopping hard food such as peppercorns,
seeds, chocolate and nuts.
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
NOTE: Thicker ingredients can be removed
while work bowl is still on base.
4
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9. To remove liquids and sauces from bowl:
vent loss of parts. Store the blades as you would
sharp knives – out of the reach of children.
OPERATING TECHNIQUES
Simply pour ingredients out of work bowl.
Our convenient BladeLock System keeps
blade safely in place.
With the Cuisinart Elite Collection Chopper/
Grinder you can chop, grind or purée small
amounts of foods. See Operation/Technique
Chart on the following pages.
The Cuisinart Elite Collection Chopper/Grinder is
intended for HOUSEHOLD USE ONLY. Any ser-
vice other than cleaning and normal user main-
tenance should be performed by an authorized
Cuisinart® Service Representative.
10.To remove thicker ingredients from bowl:
Carefully remove the blade assembly by
holding the handle on the top of the sheath
and gently pulling up to disengage blade
lock. Remove food with spatula.
TROUBLESHOOTING
Motor doesn’t start or blade doesn’t rotate.
NOTE: HANDLE WITH CARE – THE BLADE
IS NOT PERMANENT.
• Check that plug is securely inserted
into outlet.
Tips: Always process foods in order, from dry
to wet, to avoid having to clean bowl and blade
between each task.
• Check that work bowl and cover are securely
locked into place.
• Be sure to press only one operation control
button at a time.
Never operate the Cuisinart Elite Collection
Chopper/Grinder without ingredients in the
work bowl.
Food is unevenly chopped.
• Try cutting food into smaller, even-sized
pieces.
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.
• Try processing smaller amounts of food
per batch.
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. The work bowl, cover,
blade assembly, and spatula can be washed on
the top rack of a dishwasher. 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.
• This is normal; turn machine off. When blade
stops rotating, remove cover and clean bowl
and cover 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 Cuisinart Elite Collection Chopper/Grinder
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 countertop. Store the unit assembled to pre-
5
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Food
Anchovies
Operation/Technique
Chop. Pulse to desired consistency.
Comments/Notes
Drain first. Cut in half.
Baking chocolate/chocolate
chunks/chips
Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Process no more than 45 grams at a time. For best results,
chill chocolate for 3–5 minutes in freezer before chopping. Cut
baking chocolate squares into 12 millimetre 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 2.5 centimetre.
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 millimetre pieces. Best at room temperature.
Process up to 3⁄4 cup at a time. Add freshly chopped citrus
zest, garlic,
herbs or shallots to create compound butters.
Cut into 12 millimetre long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Chop. Pulse 10 times, then process continuously
until desired consistency.
Remove and discard rind or reserve for another use. Cut into
12 millimetre pieces. If possible, remove from refrigerator
20–30 minutes before processing. Process up to 120 grams at
a time.
Cheese – soft
(mozzarella, etc.)
Chop. Pulse to break up, then process continuously
to “cream.”
Best at room temperature.
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Chocolate
Cut chocolate into 2.5 centimetre pieces.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Break cinnamon sticks into 2.5 centimetre pieces. Hard spices
may cause scratches on the work bowl and cover.*
Citrus zest
Chop. Pulse to break up, then process continuously
until finely chopped.
Use vegetable peeler to remove zest (colour 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, hard Amaretti or
macaroons
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Hard cookies only. Break up into 2.5 centimetre or smaller
pieces.
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.
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
6
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Food
Gingerroot, fresh
Operation/Technique
Chop. Pulse to break up, then process continuously
to reach desired consistency.
Comments/Notes
Peel first; cut into 12 millimetre pieces or slices. Scrape work
bowl sides and bottom as needed. Process up to 120 grams
at a time.
Green onions, scallions
Herbs, fresh
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Trim and cut into 18 millimetre pieces.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish
Leeks
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Peel first. Cut into 12 millimetre pieces. Process up to 120
grams at a time.
Trim off root end and tough outer skin. Wash thoroughly to
remove sand and grit; dry completely. Cut into 12 millimetre
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 240
grams into 12 millimetre pieces, trimmed of gristle and soft
fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 240 grams into 12 millimetre pieces. Add
liquid (water, broth or from cooking) as needed to process to
purée consistency.
Mushrooms
Nuts
Chop. Pulse to chop to desired consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size
pieces, no larger than 18 millimetre .
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavour. Allow to cool completely
before chopping. Process up to 1 cup at a time.
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.
Onions
Peel; cut into 18 millimetre 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 cover.*
Peppers, fresh
Seeds, dried berries
Shallots
Chop. Pulse to chop to desired consistency.
Core, seed and cut into 12 millimetre pieces. Do not overpro-
cess.
Grind. Pulse to break up, then process continuously
to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper
berries.
Chop. Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters, or pieces no larger than 18 mil-
limetre.
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.
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
7
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RecipeS
GUACAMOLE
TAPENAdE
HUMMUS
This popular Mexican specialty is delicious with chips and
vegetable crudités, or as a topping for grilled chicken or
fish.
A favourite from the Provençal region of France.
Add a roasted red pepper and 1 teaspoon of
herbes de Provence for a variation.
Makes about 1½ cups
Makes about 2 cups
2
garlic cloves, peeled
1½ anchovy fillets
1½ cupspittedniçoiseorotherimportedblack
olives
cup drained and rinsed capers
tablespoons Dijon mustard
1½ tablespoons fresh lemon juice
(from ½ medium lemon)
Makes about 2 cups
¹⁄
cup loosely packed italian parsley
leaves
garlic clove, peeled
can (570 grams) chickpeas, rinsed and
drained
tablespoons tahini*
tablespoons fresh lemon juice
cup water
teaspoon ground cumin
cup extra virgin olive oil
koshersaltandfreshlygroundblackpepper
to taste
³
2
3
garlic cloves, peeled
green onions, trimmed and cut
into 12 millimetre pieces
1
1
¼
2
1½ jalapeño peppers, cored, seeded and
cut into 12 millimetre pieces
2
2
¼
½
¼
3
ripe avocados, peeled, pitted,
and diced
1
¾
¼
tablespoon herbes de provence or thyme
teaspoon freshly ground black pepper
cup + 2 tablespoons extra virgin
olive oil
3
tablespoons fresh lime juice
(juice of 1½ medium limes)
teaspoon ground cumin
teaspoon ground coriander
teaspoon kosher salt
¾
½
¾
¾
Chop the garlic for 5 seconds; scrape the work bowl.
Addtheanchovies, olivesandcapers;pulse10times
on Chop. Scrape the work bowl. Add the mustard,
lemon juice, herbes and pepper. Process for 15 sec-
onds 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.
Choptheparsleyfor5seconds;removeandreserve.
With machine running, drop garlic through feed
tube. Process until finely chopped, about 5 seconds.
Add chickpeas, tahini, lemon juice, water, cumin and
reservedparsleytoworkbowl;processuntilsmooth,
1½ to 2 minutes, stopping to scrape work bowl as
neededoneortwotimes.Withthemachinerunning,
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
intheworkbowl. PulseonChop10times;scrapethe
bottomandsidesoftheworkbowl.Addtheavocados,
lime juice, cumin, coriander and salt. Pulse on Chop
10 times, then process on Chop continuously for 15
seconds; scrape the work bowl. Process on Chop for
another 15 to 20 seconds until smooth and creamy.
Storeinanairtightcontainerintherefrigeratorforup
to a week.
Transfer to a serving bowl. Stir in chopped tomatoes
before serving.
Taste and season with kosher salt and freshly ground
pepper.
Nutritional information per serving (2 tablespoons):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fibre 1g
*Tahini is a sesame seed paste available in most gro-
cery stores.
Nutritional information per serving (3 tablespoons):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fibre 4g
Nutritional information per serving (2 tablespoons):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fibre 2g
8
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PESTO
ROASTEd REd
MANGO SALSA
A favourite for dressing pasta, and also wonderful
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.
Mango salsa is excellent served over grilled fish such as
salmon, tuna, swordfish or scallops, and grilled chicken,
duck or pork tenderloin. It can also be served like tradi-
tional tomato salsa with tortilla chips.
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 4 cups
Makes about 2 cups
Makes about ¾ cup
½
red bell pepper (about 30 grams), cut
into 12 millimetre pieces (¼ cup)
small garlic cloves, peeled
jalapeño pepper, stemmed and seeded,
cut into 12 millimetre pieces
small red onion (about 45 grams),
peeled, cut into 12 millimetre pieces
mango, peeled and pitted,
cut into 12 millimetre pieces, divided
tablespoons fresh cilantro leaves
tablespoon fresh lime juice
3
2
garlic cloves, peeled
strips lemon zest (1 x 12 millimetre),
white pith removed
45
grams Reggiano parmigiano,
cut into 12 millimetre cubes
cup toasted pine nuts
garlic cloves, peeled
2
1
¹⁄
³
2
¾
1½ teaspoons kosher salt
1½ teaspoons herbes de provence
teaspoon kosher salt
1
2
2
2
tablespoons fresh lemon juice
tablespoonsregularorwhitebalsamicvin-
egar
cup extra virgin olive oil
jars (360 grams each) roasted red
peppers, drained but not rinsed
1½ cup packed fresh basil leaves
cup extra virgin olive oil
½
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.
¹⁄
3
³
3
1
3
tablespoons rice vinegar (may use
raspberry or white balsamic vinegar)
teaspoon honey
Add nuts to the work bowl; pulse on Chop 5 times.
Remove and reserve with the cheese.
Addthegarlic,zest,salt,andherbestotheworkbowl;
chopfor5to10seconds.Scrapethebottomandsides
of the work bowl. Add the lemon juice, vinegar, olive
oilandpeppers.PulseonChop,10times,thenprocess
for 15 to 20 seconds until smooth.
1
Add the garlic and salt to the work bowl; process 5
secondsonChop.Scrapetheworkbowl.Addthebasil
leavesandhalfoftheoliveoil.PulseonGrind10times
thengrindcontinuouslyforabout15seconds;scrape
thebowl.WiththemachinerunningonGrind,addthe
remaining oil slowly, in a steady stream, through one
oftheholesintherecessedareaofthecover.Afterall
theoilhasbeenadded,processonGrindforanaddi-
tional10seconds.Addthereservedcheeseandnuts
to the mixture; pulse 10 times on Chop to blend.
Place the red pepper in the bowl of your Cuisinart®
Chopper/Grinderfittedwiththechoppingblade.Pulse
4 to 6 times, or until roughly chopped. Transfer to a
medium mixing bowl; reserve.
Transfer to a resealable container and refrigerate
for at least 30 minutes to allow the flavours to
blend. The sauce will keep up to 1 week
refrigerated.
Addthegarlic,jalapeñopepperandoniontothework
bowl. Pulse 6 to 7 times to chop. Remove and add to
the bowl with the reserved red pepper.
Roasted Red pepper Dip Variation: Make half
the recipe. Add 60 grams 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.
Add ½ of the mango and cilantro to work bowl
and pulse until mango is roughly chopped, about
10 pulses. Transfer to the bowl with the reserved
vegetables; reserve. Repeat with the remaining
mango. Combine the lime juice, vinegar and
honey; stir well into the reserved mixture.
Cover and let sit for 30 minutes to allow the
flavours to blend.
Transferpestotoanairtightcontainer.Pestowillkeep
in refrigerator for up to a week. It may also be frozen.
Nutritional information per serving (1 tablespoon):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 2g • chol. 5mg • sod. 200mg
Nutritional information per serving (2 tablespoons):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1092mg
• calc. 28mg • fibre 1g
• calc. 52mg • fibre 0g
If not using immediately, cover and refrigerate.
Nutritional information per 2 tablespoons serving:
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 2mg • fibre 0g
9
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BASIC VINAIGRETTE
CREAMyROASTEdGARLIC
ANd HERB dRESSING
ASIAN MARINAdE
This recipe may be easily modified by changing the oils
and vinegars used.
This marinade is equally good for pork,
chicken or salmon.
Try this flavourful dressing on a
crispy romaine salad.
Makes 1½ cups
Makes about 2 cups
1
garlic clove or small shallot, peeled
(cut shallot into 12 millimetre pieces)
tablespoons wine vinegar
tablespoons white vinegar or lemon juice
teaspoons Dijon mustard
teaspoon kosher salt
teaspoon freshly ground black pepper
cup extra virgin olive oil
25
grams peeled fresh gingerroot, cut into
12 millimetre pieces
garlic cloves, peeled
Makes about 1 cup
9
garlic cloves, peeled
3
3
2
½
¼
½
½
2
½
¾
¾
¾
¾
½
teaspoon extra virgin olive oil
cup loosely packed basil leaves
cup loosely packed italian parsley leaves
cup fat-free plain yoghurt
cup light mayonnaise
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
¼
¼
¼
½
1½ tablespoons balsamic vinegar
cup vegetable oil or light flavoured
olive oil
Preheat the oven to 190ºC. 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.
Placethegingerrootandgarlicintheworkbowl.Pulse
onChop5times. Scrapethesidesandbottomofthe
workbowl.Addtheremainingingredients;chopuntil
smooth, about 15 seconds.
Place garlic or shallot in work bowl; pulse on Chop 5
times. Scrape the work bowl. Add the vinegars, mus-
tard, salt and pepper. Process on Chop until smooth,
about5seconds.WiththemachinerunningonChop,
addtheoilsslowly,inasteadystream,throughoneof
theholesintherecessedareaofthecover.Afterallthe
oilhasbeenadded,processonGrindforanadditional
10 seconds. Taste and adjust seasonings as needed.
Place the cooled garlic in the work bowl with the
basil and parsley. Pulse on Grind 10 times; scrape
the work bowl. Add the yoghurt, mayonnaise and
vinegar. Process on Grind until smooth and blend-
ed, about 30 seconds. Scrape the work bowl; pro-
cess 15 additional 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⁄ of the marinade
³
into a resealable plastic bag and add two 450
grams 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 245ºC oven for 20 to 22 minutes,
turning after 10 minutes. Remove from oven. The
temperature of the meat should be about 65ºC;
it will rise to 70ºC - 75ºC while resting. Let rest
for 10 minutes; 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.Removefromrefrigeratorabout
30 minutes before serving; it may need to be repro-
cessed if separation 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
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. 34mg • fibre 0g
• calc. 1mg • fibre 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 • fibre 0g
10
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or
CUISINART
Write to
ELITE COLLECTION
CHOPPER/GRINDER
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
LIMITED 18-MONTH
WARRANTY
or
Cuisinart New Zealand
44 Apollo Drive Mairangi Bay
Auckland New Zealand
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
Elite Collection Chopper/Grinder 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
purchasers or owners.
This warranty expressly excludes any defects or
damages caused by accessories, replacement
parts, or repair service other than those that
have been authorised by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.
We warrant that your Cuisinart Elite Collection
Chopper/Grinder will be free of defects in
materials and workmanship under normal home
use for 18 months from the date of original
purchase.
This warranty excludes all incidental or
consequential damages. Some states do not
allow the exclusion or limitation of these
damages, so they may not apply to you.
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
registration 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.
If your Cuisinart Elite Collection Chopper/
Grinder 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 register your warranty online at
or
Call toll-free
1800 808 971 (AUST), 0800 435 000 (NZ),
11
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Grills
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Makers
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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.
©2010 Conair Corporation
Cuisinart® is a registered trademark of the Conair Corporation
Cuisinart
150 Milford Road
East Windsor, NJ 0850
Cuisinart Australia
24 Salisbury Road
Asquith NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay, Auckland
Printed in China
IB-10/136
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