Cuisinart DLC-4ACHW Food Processor User Manual

: June 13, 2024
: Cuisinart

Cuisinart DLC-4ACHW Food Processor User Manual

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart® 4-Cup 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:

Place the box on a table or kitchen Be sure the box is right side up.
Lift and remove the cardboard lid from the work bowl
Grasping the work bowl cover, lift the unit up and out of the box and place on the
Turn the work bowl cover clockwise to unlock it from the unit Lift up and remove.
Carefully lift the protective cardboard off the chopping/grinding blade
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.
Read the instructions thoroughly before using the

NOTE: Remember to return your product reg- istration card with all information carefully and completely filled out.

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be adhered to, including the following:

Read all
To protect against risk of electric shock, do not put motor base in water or other
Close supervision is necessary when any appliance is used by or near
Always unplug unit from outlet when not in use, before putting on or taking off parts, before cleaning, and before removing food from To unplug, grasp plug and pull from electrical outlet. Never pull cord.
Avoid contact with moving
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 Return the appliance to the nearest authorized Customer Service (see Warranty for details) for examination, repair, and electrical or mechanical adjustment.
The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or
Do not let cord hang over edge of table or counter, or touch hot
Do not use
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
Blade is extremely Handle carefully when removing, inserting or cleaning. Always allow blade to stop moving before removing cover.
To reduce the risk of injury, never place cutting blade on base without first putting work bowl properly in
Be certain cover is securely locked in place before operating Do not attempt to remove cover until blade has stopped rotating.
Do not attempt to defeat the cover interlock mechanism, as serious injury may

Before using, check work bowl for presence of foreign objects.

SAVE THESE INSTRUCTIONS

ASSEMBLY INSTRUCTIONS

With the base unit on the tabletop, place

the work bowl over the center stem and turnslightly to the right, until bowl drops down to

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.

INTRODUCTION

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.
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.the bottom of the stem.

Turn the work bowl counterclockwise to lock onto
CAREFULLY pick up the blade by its hub and place on the center stem until it drops to the bottom of the NEVER TOUCH THE BLADE ITSELF.
Add food
Place the cover on the work bowl with the long tab to the right of the rear
Turn cover counterclockwise to securely lock into locking
Plug unit into wall You are ready to CHOP/GRIND

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

Place the work bowl firmly on the motor base and insert the blade Opening at back of bowl must face column at back of the Mini-Prep® Plus Processor. Turn counterclockwise to lock in place.
Place food in the work bowl. Be sure the food is cut in small pieces, and the bowl is not

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.

Press the appropriate chop or grind Control, depending on the food you are
When you have finished processing the food, stop the machine by releasing the control
WHEN THE BLADE STOPS MOVING, remove the cover.
Unplug the unit.
Carefully remove the blade assembly, holding it by the handle on the top of the NEVER TOUCH THE BLADE ITSELF.
Remove food with the spatula.

Note: Do not operate the Mini-Prep® Plus Processor without food contents inwork 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

Turn the work bowl cover clockwise and
Turn the work bowl clockwise to unlock and lift off of the
Carefully remove the blade by lifting it up from the

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. Any service other than cleaning and normal user maintenance

should be performed by an authorized Cuisinart® Service Representative.

TROUBLESHOOTING

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

Check that plug is securely inserted into
Check that work bowl and cover are securely locked into
Be sure to press only one operation control button at a

Food is unevenly chopped.

Either you are chopping too much food at one time, or the pieces are not small Try cutting food into smaller pieces of even size and processing a smaller amount per batch.

Food is chopped too fine or is watery.

The food has been Use brief pulses, or process for a shorter time. Let blade stop completely between pulses.

Food collects on work bowl cover or sides of prep bowl.

You may be processing too much 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 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.
See Operation/Technique Chart on following pages.

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. Process continuously.| Cut into 1⁄2-inch 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.
Celery| Chop. Pulse to desired size.| Cut into 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.”| 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.

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 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 3⁄4-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 into 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 into 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.| Toast nuts first for maximum flavor. Allow to cool completely before chopping. Up to 1 cup.
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 1⁄2-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 3⁄4-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.

RECIPES

Guacamole

This popular Mexican specialty is delicious with chips and vegetable crudités, or as a topping for grilled chicken or fish.Makes about 2 cups

cloves garlic, peeled

green onions, trimmed and cut into ½-inch pieces

1½ jalapeño peppers, cored, seeded and cut into ½-inch pieces

3 ripe avocados, peeled, pitted, and diced

3 tablespoons fresh lime juice (juice of 1½ medium limes)

¾ teaspoon ground cumin

½ teaspoon ground coriander

¾ teaspoon kosher salt

¾ 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.
Transfer to a serving bowl. Stir in chopped tomatoes before serving.
Nutritional information per serving (3 tablespoons): Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g

fat 1g • chol. 0mg • sod. 180mg
- 14mg • fiber 4g

Tapenade

A favorite from the Provençal region of France. Makes about 1½ cups

2 cloves garlic, peeled

1½ anchovy fillets

1½ cups pitted niçoise or other imported black olives

¼ cup drained and rinsed capers

2 tablespoons Dijon mustard 1½ tablespoons fresh lemon juice

(from ½ medium lemon)

1 tablespoon herbs de Provence or thyme

¾ teaspoon freshly ground black pepper

¼ cup + 2 tablespoons extra virgin olive oil

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.
Store in an airtight container in the refrigerator for up to a week.
Nutritional information per serving (2 tablespoons): Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g

fat 1g • chol. 0mg • sod. 280mg
- 27mg • fiber 1g

Hummus

Add a roasted red pepper and 1 teaspoon of herbs de Provence for a variation.Makes about 2 cups

1 ⁄ 3 **c u p ****l oo s e l y ****p acke d ****I t a li a n ****p a r s l e y ****l ea v e s**

1 clove garlic, peeled

can (19 ounces) chickpeas, rinsed and drained
**tablespoons tahini***
tablespoons fresh lemon juice

¼ cup water

½ teaspoon ground cumin

¼ cup extra virgin olive oil

kosher salt and freshly ground black pepper to taste

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.
Taste and season with kosher salt and freshly ground pepper.
*Tahini is a sesame seed paste available in most grocery stores.
Nutritional information per serving (2 tablespoons): Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g

fat 1g • chol. 0mg • sod. 60mg 21mg • fiber 2g

Pesto

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 ¾ cup

1½ ounces Reggiano Parmigiano, cut into ½-inch cubes

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 about 2 cups

garlic cloves, peeled
strips lemon zest (1 x ½ inches),

Lemon Herb Butter

This compound butter is delicious on vegetables or grilled meats. You may vary the herbs with a mix of your favorites.

Makes about 11⁄3 cups

garlic cloves

3 strips lemon zest, 2 x ½ inches, white pith removed

1 ⁄ 3

cup toasted pine nuts

white pith removed

1½ teaspoons kosher salt

¾ teaspoon kosher salt

½ cup packed Italian parsley leaves

2 garlic cloves, peeled

¾ teaspoon kosher salt

1½ cup packed fresh basil leaves

½ cup extra virgin olive oil

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.
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 pesto to an airtight container. Pesto will keep 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

fat 2g • chol. 5mg • sod. 200mg
- 52mg • fiber 0g

1½ teaspoons herbs de Provence

2 tablespoons fresh lemon juice

tablespoons regular or white balsamic vinegar

1 ⁄ 3 **cup ****extra ****virgin ****olive ****oil**

jars (12 ounces each) roasted red peppers, drained but not rinse
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.
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.
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.
Nutritional information per serving (2 tablespoons): Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g

fat 0g • chol. 0mg • sod. 1019mg 28mg • fiber 1g

1 tablespoon fresh rosemary leaves

¼ cup fresh lemon juice 1½ teaspoons Dijon mustard

½ teaspoon freshly ground black pepper

1 cup unsalted butter, room temperature, cut into 16 pieces

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.

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 (½ tablespoon): Calories 40 (96% from fat) • carb. 0g • pro. 0g • fat 5g

fat 3g • chol. 10mg • sod. 45mg
- 3mg • fiber 0g

Basic Vinaigrette

This recipe may be easily modified by changing the oils and vinegars used.

Makes 1½ cups

1 garlic clove or small shallot, peeled (cut shallot into ½-inch pieces)

3 tablespoons wine vinegar

3 tablespoons white vinegar or lemon juice

2 teaspoons Dijon mustard

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

½ cup vegetable oil or light flavored olive oil

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.

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.

Nutritional information per serving (1 tablespoon): Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g

fat 1g • chol. 0mg • sod. 55mg
- 1mg • fiber 0g

Creamy Roasted Garlic and Herb Dressing

Try this flavorful dressing on a crispy romaine salad.

Makes about 1 cup

9 garlic cloves, peeled

¾ teaspoon extra virgin olive oil

¾ cup loosely packed basil leaves

¾ cup loosely packed Italian parsley leaves

¾ cup fat-free plain yogurt

½ cup light mayonnaise

1½ tablespoons 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 about 45 minutes,
or until cloves have softened. Let cool 5 to 10 minutes.
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.
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

fat 0g • chol. 5mg • sod. 60mg
- 34mg • fiber 0g

Asian Marinade

This marinade is equally good for pork, chicken or salmon.
Makes about 2 cups

¾ ounce peeled fresh gingerroot, cut into

½-inch pieces

2 garlic cloves, peeled

½ cup low sodium soy sauce

1 ⁄ 3 **cup ****canola ****or ****other ****vegetable ****oil**

¼ cup + ½ tablespoon hoisin sauce

¼ cup + ½ tablespoon Asian sesame oil

¼ cup + ½ tablespoon rice wine vinegar

½ teaspoon cayenne pepper

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.
Transfer to a container, cover and refrigerate if not using immediately. Marinate meat or sea- food for approximately 2 hours before roasting or grilling.
C oo k i n g **Su gg e s t i o n : ** Pour 2⁄3 of the marinade into a resealable plastic bag and add two
pound trimmed pork 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.
Nutritional information per serving (1 tablespoon): Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5 fat 0g • chol. 0mg • sod. 170mg 2mg • fiber 0g

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 9 fat 1g • chol. 0mg • sod. 15mg 17mg • fiber 2g

CUISINART ®

MINI-PREP ® PLUS PROCESSOR
LIMITED 18-MONTH WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart® 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.
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 proofof 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® 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.
To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.
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).
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.
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.
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.
This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use.
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.

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, 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.
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.
Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART® PRODUCT

If you are experiencing problems with your Cuisinart® product, we suggest that you call our Cuisinart® Service Center at 1-800-726- 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.

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.