Cuisinart CTG-00-VC Service manual

Instruction and Recipe Booklet
CTG-00-VC
For your safety and continued enjoyment of this product, always read
the instruction book carefully before using.
VEGETABLE CHOPPER

2
CONTENTS
Important Safeguards and Instructions ............... 3
Tips and Hints ..................................... 4
Recommended Ingredients ......................... 4
Use and Care ..................................... 4
Instructions ...................................... 5
Recommended Foods Chart ......................... 7
Warranty ......................................... 8
Recipes .......................................... 9
Peach Salsa .................................... 9
Summer Macaroni Salad.......................... 11
Loaded Potato Chips ............................13
Product Registration ..............................15
Notes ...........................................19

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IMPORTANT SAFEGUARDS
SAVE AND READ THESE
INSTRUCTIONS
CAUTION: THE CUTTING BLADES
HAVE VERY SHARP EDGES.
Basic safety precautions should always be taken, including the following:
1. READ ALL INSTRUCTIONS, including these
important safeguards.
2. Close supervision is necessary when this vegetable chopper is used by or near
children or individuals with certain disabilities.
3. Keep hands and utensils away from blades while chopping to prevent the risk of
severe injury to persons or the chopper.
4. Blades are extremely sharp. Handle carefully when removing or cleaning.
5. Before using, check collection container for presence of foreign objects.
FOR HOUSEHOLD USE ONLY

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TIPS AND HINTS
• Use the food pusher when slicing.
• For perfect small dice, use the slicing blade to first slice ingredients, then dice
using the small dicing grid.
• For perfect large dice, cut vegetables like carrots and potatoes into ¼–½-inch
planks before using the large dicing grid.
• Peel harder vegetables like carrots and potatoes before dicing for best results.
• When dicing a lot of ingredients, shake the collection container between uses to
disperse the diced ingredients. Keep the area below the grid clear so the newly
diced ingredients have somewhere to fall. This will help prevent clogging and
maximize the amount of ingredients you can dice without emptying the collection
container into a larger bowl.
• For best results, especially when dicing soft ingredients, use the cleaning tool to
clean the teeth and the dicing blade between each use.
• When using the small dicing blade, foods should be ripe but not soft – soft foods
may not dice properly.
RECOMMENDED INGREDIENTS
• Hard and semi-soft cheeses.
• All pitted fruits and veggies. Harder veggies like carrots, butternut squash and
sweet potatoes should be cut into ¼-inch planks before dicing or slicing.
• Softer fruits like mango should not be too ripe.
USE AND CARE
• Top rack dishwasher safe.
• Hand-wash for best results. Use caution when washing blades.

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TO DICE
1. Select small or large dicing blade,
raise the chopper lid, and press the
frame of the blade firmly into the
opening. CAUTION: Always handle
the dicing blade by the frame; dicing
grid is sharp.
2. Trim ingredients to fit on the dicing
grid; position food in the center of
the grid.
3. Push the lid downward, applying
pressure until the item is fully diced.
Harder items like sweet potatoes will
need a little extra push. Press
directly above the cutting area to
process.
4. Use cleaning tool to remove any food
caught in the lid’s food guides or in
the blade. For best results,
especially when dicing soft
ingredients, use the tool to clean
between each use.

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TO SLICE
1. Raise the chopper lid and press the
frame of the slicing blade firmly into
the opening. CAUTION: Always handle
the slicing blade by the frame,
cutting edge is sharp.
2. Use the food pusher to slide fruit or
vegetable back and forth across the
blade for perfect slices.

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SUGGESTED FOODS SMALL DICE LARGE DICE SLICE
Apple
Avocado
Bell Pepper
Butternut Squash
Carrot
Cucumber
Jalape ñ o Pepper
Mango
Olives
Onion
Peach
Potato
Sweet Potato
Tomato
Yellow Squash
Zucchini
Hard & Semi-soft Cheese
RECOMMENDED FOODS

8
WARRANTY
LIFETIME WARRANTY (U.S. and Canada ONLY)
Cuisinart®Tools & Gadgets are warranted to be free of defects in material and workmanship
under normal home use from the date of original purchase throughout the original
purchaser’s lifetime. If your tool/gadget should prove to be defective within your lifetime, we
will repair it (or, if we think it necessary, replace it) without charge to you, except for
shipping and handling. To obtain warranty service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to Consumer Service Center, Cuisinart, 150 Milford
Road, East Windsor, NJ 08520. To facilitate the speed and accuracy of your return, please
enclose $4.00 for shipping and handling of the product. Be sure to include a return address,
description of the product problem, phone number, and any other information pertinent to
the product’s return. Please pay by check or money order made payable to Cuisinart. This
warranty excludes damage caused by accident, misuse or abuse, including damage caused
by overheating, and it does not apply to scratches, stains, discoloration or other damage to
external or internal surfaces that does not impair the functional utility of the tool/gadget.
This warranty also expressly excludes all incidental or consequential damages. Some states
do not allow the exclusion or limitation of incidental or consequential damages, so the
foregoing limitation or exclusion may not apply to you. This warranty gives you specific legal
rights, and you may also have other rights, which vary from state to state.
CALIFORNIA RESIDENTS ONLY
California residents should call 1-800-726-0190 for shipping instructions. Cuisinart will be
responsible for the cost of the repair, replacement, and shipping and handling of such
nonconforming products under warranty.

9
RECIPES
Peach Salsa
This colorful salsa is delicious in the summertime over grilled fish or chicken.
Makes about 3 cups
2 medium peaches (about 12 ounces total)
1 ripe avocado
½ small red onion (about 2 ounces)
¼ cup chopped fresh cilantro
½ teaspoon kosher salt
2teaspoons fresh lime juice
1. Prep the peaches by cutting in half and removing the pit. Cut each
half in half again lengthwise so that you end up with 2 planks. This
will give you 4 planks.
2. Prep the avocado by cutting in half and removing the pit. With care,
scoop the flesh out of each avocado half using a large spoon so that
the half stays intact. Cut each avocado half in half again to create 2
planks, 4 planks total.
3. Using the large dicing grid, dice the peach and then the avocado.
Reserve in a medium mixing bowl.
4. Replace the dicing blade with the slicing blade. Using the food

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pusher, carefully slice the onion. Once sliced, replace the slicer with
the small dicing grid and dice the onion.
5. Add the onion, cilantro, salt and lime juice to the mixing bowl and
stir all ingredients together gently.
6. Adjust seasoning to taste and serve immediately.
Nutritional information per serving (¼ cup):
Calories 32 (46% from fat ) Carb. 4 g • Pro. 1g •Fat 2g •Sat. fat 0g
Chol 0mg •Sod. 90mg • Calc. 5g •Fiber 1g

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Summer Macaroni Salad
The Cuisinart®3-in-1 Fruit and Vegetable Chopper makes chopping
veggies a breeze—perfect for your favorite salads.
Makes 14 cups
1 pound medium macaroni such as elbows, shells or orecchiette
1 small zucchini
1 small yellow squash
1 teaspoon dried Italian seasoning, divided
¼ teaspoon salt
2 teaspoons fresh lemon juice
1 red bell pepper
½ red onion
1 cup pitted Kalamata olives
3 to 4 medium tomatoes on the vine
½ cup olive oil
2 tablespoons red wine vinegar
1. Fill a large stockpot with water and add a dash of salt. Once boiling,
prepare macaroni according to the package instructions. Strain and
reserve.
2. While the macaroni is cooking, prep the zucchini and summer
squash by cutting each in half. Cut each half into 3 horizontal
planks. Use the large dicing blade to dice the zucchini and summer
squash.

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3. Put the diced zucchini and summer squash in a large serving bowl.
Toss with ¼ teaspoon of the dried Italian seasoning, salt and lemon
juice. Reserve.
4. Prep the bell pepper by trimming the top and bottom and removing
the seeds. Cut the remaining pepper into 3 pieces. Dice with the
large dicing blade. Reserve.
5. Prep the onion by slicing it into 3 planks. Dice and reserve with the
diced pepper.
6. Dice the olives ¼ cup at a time. Reserve with the diced pepper and
onion.
7. Prep the tomatoes by cutting them into 3 or 4 planks. Dice and
reserve with the diced pepper, onion and olives.
8. Make the dressing by combining the oil, vinegar and remaining
Italian seasoning. Reserve.
9. When all of the components are ready, add the cooked pasta, diced
pepper, onion, olives, tomatoes and dressing to the large bowl with
the zucchini and summer squash. Stir. Taste and adjust seasoning
as desired.
Nutritional information per serving (1 cup):
Calories 209 (41% from fat ) Carb. 26g • Pro. 5g • Fat 9g • Sat. fat 1g
Chol 0mg • Sod. 81mg • Calc. 6g • Fiber 2g

13
Loaded Potato Chips
Potato slices become a convenient vehicle for all sorts of toppings in
this fun snack. For a healthier alternative, use sweet potatoes, substituting
toppings like avocado and tomato.
Makes 4 servings
1 medium russet potato (about 13 to 14 ounces)
1 tablespoon extra-virgin olive oil
1 jalape ñ o pepper, seeds removed
¼ cup pitted black olives
5 ounces Cheddar cheese
Sliced scallions (optional)
1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
2. Fit the Cuisinart®3-in-1 Fruit and Vegetable Chopper with the slicing
blade. Using the food pusher, slice the potato horizontally. Drizzle
the baking sheet evenly with the olive oil and then place the potato
slices onto the tray in a single layer.
3. Replace the slicing blade with the small dicing blade. Cut the
jalape
ñ o lengthwise, flatten each half and then dice.
4. Sprinkle the potato slices with the diced jalape
ñ o and place in pre-
heated oven so that the potatoes get slightly crispy, about 20 to 25
minutes.

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5. While the potatoes are roasting, dice the black olives, remove and
reserve. Replace the small dicing blade with the slicing blade and
then carefully slice the Cheddar using the food pusher.
6. Once potatoes are crispy, sprinkle evenly with the olives and then
cover evenly with cheese. Set baking tray back into the oven and set
to broil until cheese is bubbly, about 5 minutes.
7. Sprinkle with scallions and serve with sour cream.
Nutritional information per serving (based on 4 servings):
Calories 271 (56% from fat) Carb. 20 g • Pro. 11g • Fat 17g • Sat. fat 7g
Chol 38mg • Sod. 339mg • Calc. 263g • Fiber 1g

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OR
OR
Need help? Visit Photoregister.com/help or text HELP to 71403.
W-9/026-ESP-C

17
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18
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O
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19
NOTES

©2017 Cuisinart
150 Milford Road, East Windsor, NJ 08520
Printed in China
17CT030610
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®.
www.cuisinart.com
IB-14538