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Ingredient: Sharp/LO Blunt/HI Comments
anchovies X
bacon X must be cooked crisp
butter X
celery X
cheese
hard* X chop no more than 2 ounces
(56g) at one time
semi-hard X
semi-soft Sharp/HI must be chilled
soft X must be well chilled
chocolate chop no more than 1ounce
bittersweet X (28g) at a time
milk chocolate X better results if chilled/refrigerated
cinnamon sticks X
coffee beans X grind no more than 1/2 cup
(2 oz., 56g) at a time
fruit chips X
garlic X
ginger root X
grain X
green onions X
herbs, fresh X
horseradish X
leeks X
macaroons X must be brittle, like Italian amaretti
meats X meats should be cold but not frozen
or precooked
mushrooms X
nutmeg X pulse about 5 times to break apart,
then let run until finely chopped
nuts X must be chilled
olives X
onions X
peel, citrus X
peppercorns X
peppers, dried X
peppers, fresh X
scallions X
seeds X like coriander, dill, cumin, poppy, etc.
shallots X
vegetables, cooked
Sharp/HI cook until soft, process to a smooth
purée
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OPERATING TECHNIQUES
Chop, grind and purée small amounts
of food with the Mini-Prep
®
Processor.
This table lists a number of ingredients
in alphabetical order, and shows the
recommended method of processing
for each.
*If cheese is fresh and slightly crumbly, use
the SHARP edge. ( Use the BLUNT edge for
extremely hard, imported or older cheeses
only. Many cheeses available are actually
only semi-hard. )
02CU13237 DLC-1 Series IB rev. 6/30/03 12:00 PM Page 8