Cuisinart CH-4C Series User manual

CH-4C Series
INSTRUCTION
& RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Cuisinart Elite Collection
™
4-Cup Chopper/Grinder

Spatula (not shown)
Motor Base
Cuisinart®
SmartPower® Blade
with BladeLock
System
Cover
4-Cup (1 L)
Work Bowl
with Handle
2
3
SAVE THESE
INSTRUCTIONS
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
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.
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
butter – all in this one compact machine.
You have virtually unlimited options with
the Cuisinart Elite Collection™Chopper/
Grinder. Enjoy!
ASSEMBLY INSTRUCTIONS
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.
2. Turn the work bowl counterclockwise to
lock onto base.
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.
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.
8. You are ready to Chop/Grind.
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart Elite
Collection™Chopper/Grinder and the
standard parts for it: SmartPower®metal
chopping/grinding blade with BladeLock
System, spatula, and instruction/recipe
booklet.
CAUTION: THE CUTTING BLADE HAS VERY
SHARP EDGES.
To avoid injury when unpacking, please
follow these instructions:
1. Place the box on a table or kitchen counter.
Be sure the box is right side up.
2. Lift and remove the cardboard lid from the
work bowl cover.
3. Grasping the work bowl handle, lift the unit up
and out of the box and place on the tabletop.
4. Turn the work bowl cover clockwise to unlock
it from the unit base. Lift up and remove.
5. CAREFULLY REMOVE THE METAL BLADE
BY GRASPING THE CENTRE WHITE HUB
AND LIFTING IT STRAIGHT UP. NEVER
TOUCH THE BLADE, AS IT IS RAZOR
SHARP.
6. Read the instructions thoroughly before using
the machine.
CONTENTS
Important Safeguards................................ 2
Introduction ............................................... 3
Assembly Instructions ............................... 3
Tips For Processing Food ......................... 4
Processing Food ....................................... 4
Cleaning and Storage................................ 5
Troubleshooting......................................... 5
Operating Techniques ............................... 5
Recipes...................................................... 8
Warranty .................................................. 11
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic safety
precautions should always be adhered to,
including the following:
1. Read all instructions.
2. To protect against risk of electric shock, do
not put motor base in water or other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Always unplug unit from outlet when not in
use, before putting on or taking off parts,
before cleaning, and before removing food
from bowl. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
5. Avoid contact with moving parts.
6. 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 manner.
7. The use of attachments not recommended
or sold by Cuisinart may cause fire, electric
shock or injury.
8. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
9. Do not use outdoors.
10.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 running.
11.Blade is extremely sharp. Handle carefully
when removing, inserting or cleaning.
Always allow blade to stop moving before
removing cover.
12.To reduce the risk of injury, never place
cutting blade on base without first putting
work bowl properly in place.
13.Be certain cover is securely locked in place
before operating appliance. Do not attempt
to remove cover until blade has stopped
rotating.
14.Do not attempt to defeat the cover interlock
mechanism, as serious injury may result.
15.Before using, check work bowl for presence
of foreign objects.

4
5
TIPS FOR
PROCESSING FOOD
Preparing the Food
Size
Always cut large pieces of food into smaller
pieces of even size – about
1
⁄ 2 inch (1.25 cm)
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.
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 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.
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.
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
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.
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 Cuisinart Elite Collection
™
Chopper/Grinder 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 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: 1-800-472-7606.
Adding Liquid
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
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 centre. Do not put hands into bowl
unless unit is unplugged.
Note: Handle with care – the blade is not
permanent.
PROCESSING FOOD
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
counterclockwise to lock in place.
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.
3. Place food in the work bowl. Be sure the
food is cut into small pieces, and the bowl is
not overloaded.
4. Lock the cover into position.
5. Press the appropriate Chop or Grind
control, depending on the food you are
processing.
6. When you have finished processing the food,
stop the machine by releasing the control
button.
7. WHEN THE BLADE STOPS MOVING,
unplug the unit.
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.
NOTE: Thicker ingredients can be removed
while work bowl is still on base.
9. To remove liquids and sauces from bowl:
Simply pour ingredients out of work bowl.
Our convenient BladeLock System keeps
blade safely in place.
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.
NOTE: HANDLE WITH CARE – THE BLADE
IS NOT PERMANENT.
Tips: Always process foods in order, from dry
to wet, to avoid having to clean bowl and blade
between each task.
Never operate the Cuisinart Elite Collection
™
Chopper/Grinder without ingredients in the
work bowl.
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. 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.
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-
vent loss of parts. Store the blades as you would
sharp knives – out of the reach of children.
The Cuisinart Elite Collection
™
Chopper/Grinder
is intended for HOUSEHOLD USE ONLY. Any
service other than cleaning and normal user
maintenance should be performed by an autho-
rized Cuisinart
®
Service Representative.
TROUBLESHOOTING
Motor doesn’t start or blade doesn’t rotate.
• Check that plug is securely inserted
into outlet.
• Check that work bowl and cover are securely
locked into place.
• Be sure to press only one operation control
button at a time.
Food is unevenly chopped.
• Try cutting food into smaller, even-sized
pieces.
• 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.
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.
OPERATING TECHNIQUES
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.

6
7
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. 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 11⁄2ounces (43 g) at a time. For best results,
chill chocolate for 3–5 minutes in freezer before
chopping. Cut baking chocolate squares into 1⁄2-inch (1.25 cm)
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 (2.5 cm).
For buttered crumbs, add 1 teaspoon (5 ml) 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 (1.25 cm) pieces. Best at room temperature. Process
up to 3⁄4cup (175 ml) 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 (1.25 cm) 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 1⁄2-inch
(1.25 cm) pieces. If possible, remove from refrigerator 20–30 min-
utes before processing. Process up to 4 ounces (115 g) at a time.
Cheese – soft
(mozzarella, etc.)
Chop. Pulse to break up, then process
continuously to “cream.”
Best at room temperature.
Chocolate Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Cut chocolate into 1-inch (2.5 cm) 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 1-inch (2.5 cm) pieces. Hard spices may
cause scratches on the work bowl and cover.*
Citrus zest Chop. Pulse to break up, then process continu-
ously 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, 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 (2.5 cm) or smaller pieces.
For buttered crumbs, add 1 teaspoon (5 ml) 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 to reach desired consistency.
Peel first; cut into 1⁄2-inch (2.5 cm) pieces or slices. Scrape work bowl
sides and bottom as needed. Process up to 4 ounces (115 g) at a
time.
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into 3⁄4-inch (1.9 cm) pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Pulse to chop to desired consistency. Peel first. Cut into 1⁄2-inch (1.25 cm) pieces. Process up to
4 ounces (115 g) at a time.
Leeks Chop. Pulse to chop to desired consistency. Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into 1⁄2-inch (2.5 cm) pieces.
Meats Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Uncooked meats should be cold, but not frozen; cut up to 8 ounces
(227 g) into 1⁄2-inch (1.25 cm) pieces, trimmed of gristle and soft fat;
some hard fat may remain. Cooked meats can be cold or warm; cut
up to 8 ounces into 1⁄2-inch (1.25 cm) pieces. Add liquid (water, broth or
from cooking) as needed to process to purée consistency.
Mushrooms Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,
no larger than 3⁄4inch (1.9 cm).
Nuts Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavor. Allow to cool completely before
chopping. Process up to 1 cup (250 ml) at a time.
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 (1.9 cm) or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to
create rubs and seasonings. Hard peppercorns may scratch work
bowl and cover.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into 1⁄2-inch (1.25 cm) 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 (1.9 cm).
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.
*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.

8
9
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 (500 ml)
2 garlic cloves, peeled
3 green onions, trimmed and cut
into ½-inch (1.25 cm) pieces
1½ jalapeño peppers, cored, seeded and
cut into ½-inch (1.25 cm) pieces
3 ripe avocados, peeled, pitted,
and diced
3 tablespoons (45 ml) fresh lime juice
(juice of 1½ medium limes)
¾ teaspoon (3.75 ml) ground cumin
½ teaspoon (2 ml) ground coriander
¾ teaspoon (3.75 ml) kosher salt
¾ cup (175 ml) finely chopped tomatoes
Place the garlic, green onions and jalapeño pep-
pers 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 seconds; 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 [45 ml]):
Calories 90 (71% from fat) • carb. 6g • pro. 1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 180mg
• calc. 14mg • fiber 4g
TAPENADE
A favourite from the Provençal region of France.
Makes about 1½ cups (375 ml)
2 garlic cloves, peeled
1½ anchovy fillets
1½ cups (375 ml) pitted niçoise or other
imported black olives
¼ cup (50 ml) drained and rinsed capers
2 tablespoons (30 ml) Dijon mustard
1½ tablespoons (25 ml) fresh lemon juice
(from ½ medium lemon)
1 tablespoon (15 ml) herbes de Provence
or thyme
¾ teaspoon (3.75 ml) freshly ground
black pepper
¼ cup (50 ml) + 2 tablespoons (30 ml)
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, herbes and pepper. 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 [30 ml]):
Calories 80 (88% from fat) • carb. 2g • pro. 1g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 280mg
• calc. 27mg • fiber 1g
HUMMUS
Add a roasted red pepper and 1 teaspoon (5 ml) of
herbes de Provence for a variation.
Makes about 2 cups (500 ml)
¹⁄³cup (75 ml) loosely packed Italian
parsley leaves
1 garlic clove, peeled
1 can (19 ounces [539 g]) chickpeas,
rinsed and drained
2 tablespoons (30 ml) tahini*
2 tablespoons (30 ml) fresh lemon juice
¼ cup (50 ml) water
½ teaspoon (2 ml) ground cumin
¼ cup (50 ml) extra virgin olive oil
kosher salt and freshly ground black
pepper to taste
Chop the parsley for 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, cumin and reserved parsley 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 [30 ml]):
Calories 80 (56% from fat) • carb. 6g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 21mg • fiber 2g
PESTO
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.
Makes about ¾ cup (175 ml)
1½ ounces (43 g) Reggiano Parmigiano,
cut into ½-inch (1.25 cm) cubes
¹⁄³cup (75 ml) toasted pine nuts
2 garlic cloves, peeled
¾ teaspoon (3.75 ml) kosher salt
1½ cup (375 ml) packed fresh basil leaves
½ cup (125 ml) 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; process
5 seconds on Chop. Scrape the work bowl. Add
the basil leaves and half of the olive oil. Pulse on
Grind 10 times then grind continuously for about
15 seconds; scrape the bowl. With the machine
running on Grind, add the remaining oil slowly, in
a steady stream, through one of the holes in the
recessed area of the cover. 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 [15 ml]):
Calories 120 (91% from fat) • carb. 1g • pro. 2g • fat 13g
• sat. fat 2g • chol. 5mg • sod. 200mg
• calc. 52mg • fiber 0g
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 (500 ml)
3 garlic cloves, peeled
2 strips lemon zest (1 x ½ inches [2.5 x
1.25 cm]), white pith removed
1½ teaspoons (7 ml) kosher salt
1½ teaspoons (7 ml) herbes de Provence
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (30 ml) regular or white
balsamic vinegar
¹⁄³cup (75 ml) extra virgin olive oil
3 jars (12 ounces [340 g] each) roasted
red peppers, drained but not rinsed
Add the garlic, zest, salt, and herbes to the work
bowl; chop for 5 to 10 seconds. Scrape the bot-
tom 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 refrigerate
for at least 30 minutes to allow the flavours to
blend. The sauce will keep up to 1 week
refrigerated.
Roasted Red Pepper Dip Variation: Make half
the recipe. Add 2 ounces (60 g) of regular or low-
fat cream cheese and ¼ cup (50 ml) of sour cream
or plain yogurt that has been drained; chop for 10
to 15 seconds until homogenous.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 21 (40% from fat) • carb. 3g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1092mg
• calc. 28mg • fiber 1g
MANGO SALSA
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 traditional tomato salsa with tortilla chips.
Makes 4 cups (1 L)
½ red bell pepper (about 1 ounce [30 g]),
cut into ½-inch (1.25 cm) pieces (¼ cup
50 ml])
2 small garlic cloves, peeled
1 jalapeño pepper, stemmed and seeded,
cut into ½-inch (1.25 cm) pieces
1 small red onion (about 1½ ounces
[43 g]), peeled, cut into ½-inch pieces
2 mango, peeled and pitted,
cut into ½-inch (2.5 cm) pieces, divided
3 tablespoons (45 ml) fresh cilantro leaves
1 tablespoon fresh lime juice
3 tablespoons (45 ml) rice vinegar (may
use raspberry or white balsamic vinegar)
1 teaspoon (5 ml) honey
Place the red pepper in the bowl of your Cuisinart
®
Chopper/Grinder fitted with the chopping blade.
Pulse 4 to 6 times, or until roughly chopped.
Transfer to a medium mixing bowl; reserve.
Add the garlic, jalapeño pepper and onion to the
work bowl. Pulse 6 to 7 times to chop. Remove
and add to the bowl with the reserved red pepper.
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.
If not using immediately, cover and refrigerate.

10
11
Nutritional information per
2 tablespoons (30 ml) serving:
Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 2mg • fiber 0g
BASIC VINAIGRETTE
This recipe may be easily modified by changing the
oils and vinegars used.
Makes 1½ cups (375 ml)
1 garlic clove or small shallot, peeled
(cut shallot into ½-inch [1.25 cm ] pieces)
3 tablespoons (45 ml) wine vinegar
3 tablespoons (45 ml) white vinegar or
lemon juice
2 teaspoons (10 ml) Dijon mustard
½ teaspoon (2 ml) kosher salt
¼ teaspoon (2 ml) freshly ground
black pepper
½ cup (125 ml) extra virgin olive oil
½ cup (125 ml) vegetable oil or light
flavoured olive oil
Place garlic or shallot in work bowl; pulse on Chop
5 times. Scrape the work bowl. Add the vinegars,
mustard, salt and pepper. Process on Chop until
smooth, about 5 seconds. With the machine
running on Chop, add the oils slowly, in a steady
stream, through one of the holes in the recessed
area of the cover. 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 serving; it
may need to be reprocessed if separation has
occurred.
Nutritional information per serving
(1 tablespoon [15 ml]):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
CREAMY ROASTED
GARLIC AND HERB
DRESSING
Try this flavourful dressing on a
crispy romaine salad.
Makes about 1 cup (250 ml)
9 garlic cloves, peeled
¾ teaspoon (3.75 ml) extra virgin olive oil
¾ cup (175 ml) loosely packed basil leaves
¾ cup (175 ml) loosely packed Italian
parsley leaves
¾ cup (175 ml) fat-free plain yogurt
½ cup (125 ml) light mayonnaise
1½ tablespoons (25 ml) balsamic vinegar
Preheat the oven to 375°F (190°C). 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 blend-
ed, 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 [15 ml]):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fiber 0g
ASIAN MARINADE
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups (500 ml)
¾ ounce (20 g) peeled fresh gingerroot,
cut into ½-inch (1.25 cm) pieces
2 garlic cloves, peeled
½ cup (125 ml) low-sodium soy sauce
¹⁄³cup (75 ml) canola or other vegetable oil
¼ cup (50 ml) + ½ tablespoon (7 ml)
hoisin sauce
¼ cup (50 ml) + ½ tablespoon (7 ml)
Asian sesame oil
¼ cup (50 ml) + ½ tablespoon (7 ml)
rice wine vinegar
½ teaspoon (2 ml) cayenne pepper
Place the gingerroot and garlic in the work bowl.
Pulse on Chop 5 times. Scrape the sides and bot-
tom of the work bowl. Add the remaining ingredi-
ents; chop until smooth, about 15 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 ²⁄³of the marinade into
a resealable plastic bag and add two 1-pound
(500 g) 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 475°F (240°C) oven for 20 to
22 minutes, turning after 10 minutes. Remove
from oven. The temperature of the meat should
be about 150°F (70°C); it will rise to 160-165°F
(75°C) while resting. Let rest for 10 minutes; slice
and serve with remaining reserved marinade
drizzled over the meat.
Nutritional information per serving
(1 tablespoon [15 ml]):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
WARRANTY
LIMITED 18-MONTH WARRANTY
We warrant that this Cuisinart product will be free of defects in
material or workmanship under normal home use for 18 months
from the date of original purchase.
This warranty covers manufacturer’s defects including mechani-
cal and electrical defects. It does not cover damage from con-
sumer abuse, unauthorized repairs or modifications, theft, misuse,
or damage due to transportation or environmental conditions.
Products with removed or altered identification numbers will not be
covered.
This warranty is not available to retailers or other commercial
purchasers or owners.
If your Cuisinart product should prove to be defective within the
warranty period, we will repair it or replace it if necessary.
For warranty purposes, please register your product online at
www.cuisinart.ca to facilitate verification of the date of original
purchase or keep your original receipt for the duration of the lim-
ited warranty.
If the appliance should become defective within the warranty peri-
od, do not return the appliance to the store. Please contact our
Customer Service Centre:
Toll-free phone number: 1-800-472-7606
Address: Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email: [e-mail]
Model: CH-4C
To facilitate the speed and accuracy of your return, please enclose:
• $10.00 for shipping and handling of the product (cheque or
money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof of purchase
• Any other information pertinent to the product’s return
* Product date code can be found on the underside of the base
of the product. The product date code is a 4 or 5 digit number.
Example, 10630 would designate year, month & day (2010, June
30th).
Note: We recommend you use a traceable, insured delivery service
for added protection. Cuisinart will not be held responsible for in-
transit damage or for packages that are not delivered to us.
To order replacement parts or accessories, call our Customer
Service Centre at 1-800-472-7606.
For more information, please visit our website at www.cuisinart.ca

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Toutes les marques de commerce ou marques de service de tiers utilisées aux
présentes sont les marques de commerce ou marques de service de leurs propriétaires respectifs.
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is a registered trademark of Cuisinart
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est une marque de commerce déposée de Cuisinart
100 Conair Parkway
Woodbridge, Ont L4H 0L2
Consumer Call Centre Email:/
Adresse électronique du Centre de service à la clientèle :
[e-mail]
1-800-472-7606
Printed in China/ Imprimé en Chine
09CUI-C027
GARANTIE
GARANTIE LIMITÉE DE 18 MOIS
Nous garantissons que ce produit Cuisinart sera libre de tout défaut de ma-
tériel et de main-d’oeuvre, dans le cadre d’un usage domestique normal,
pendant une période de 18 mois à partir de la date de l’achat original.
Cette garantie couvre seulement les défauts de fabrication, y compris
les défauts mécaniques et électriques. Elle ne couvre pas les dommages
causés par un abus du consommateur, des réparations ou modications
non autorisées, un vol, un mauvais usage, ou des dommages causés par
le transport ou des conditions environnementales. Les produits dont le
numéro d’identication a été retiré ou modié ne seront pas couverts.
Cette garantie n’est pas offerte aux détaillants ni à d’autres acheteurs ou
propriétaires commerciaux.
Si votre produit Cuisinart s’avère défectueux au cours de la période de
garantie, nous le réparerons ou le remplacerons, au besoin.
À des ns de garantie, veuillez enregistrer votre produit en ligne au www.
cuisinart.ca an de faciliter la vérication de la date de l’achat original,
ou conservez votre reçu original pendant toute la durée de la période de
garantie.
Si l’appareil s’avère défectueux au cours de la période de garantie, ne le
retournez pas au magasin. Veuillez contacter notre Centre de service à la
clientèle.
Numéro sans frais : 1-800-472-7606
Adresse : Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Adresse électronique : [e-mail]
Modèle: CH-4C
An d’assurer la rapidité et l’exactitude de votre retour de produit, veuillez
inclure ce qui suit :
• 10,00 $ pour les frais d’expédition et de manutention du produit
(chèque ou mandat postal)
• Adresse de retour et numéro de téléphone
• Description du défaut du produit
• Code de date du produit*/copie de la preuve d’achat original
• Toute autre information pertinente au retour du produit
* Le code de date du produit se trouve sur le dessous de la base. Il s’agit
d’un numéro de 4 ou 5 chiffres. Par exemple, 90630 désigne l’année, le
mois et le jour (2009, juin, 30).
Remarque : Pour une meilleure protection, nous vous recommandons de
faire appel à un service de livraison traçable et assuré. Cuisinart n’est pas
responsable des dommages causés pendant le transport ni pour les envois
qui ne lui parviennent pas.
Pour commander des pièces de remplacement ou des accessoires,
contactez notre Centre de service à la clientèle, au 1-800-472-7606.
Pour plus d’information, veuillez visiter notre site Internet au
www.cuisinart.ca