Cuisinart Mini-Prep Plus DLC-4A Series Operational manual

INSTRUCTION & RECIPE BOOKLET
Mini-Prep®Plus Processor DLC-4A Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

2
IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart®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:
1. Place the box on a table or kitchen counter.
Be sure the box is right side up.
2. Lift up and remove the pulp tray lid from the work bowl
cover.
3. Grasping the work bowl, lift the unit up and out of the
box and place on the tabletop.
4. Turn the work bowl clockwise to unlock it from the unit
base. Lift up and remove.
5. Carefully lift the protective cardboard off the chopping /
grinding blade shaft.
6. 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.
7. Read the instructions thoroughly before using the
machine.
NOTE: Remember to return your product registration card
with all information carefully and completely filled out.
TABLE OF CONTENTS
Important Safeguards................................................ 2
Assembly Instructions............................................... 3
Tips For Processing .................................................. 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. This appliance is not intended for use by children or
by persons with reduced physical, sensory, or mental
capabilities, or lack of experience and knowledge.
Close supervision is necessary when any appliance is
used near children. Children should be supervised to
ensure that they do not play with the appliance.
4. Unplug from outlet when not in use, before
assembling or dissembling parts and before cleaning.
To unplug, grasp the plug and pull from the outlet.
Never pull from the power cord.
5. Avoid contact with moving parts.
6. Do not operate any appliance with a damaged cord or
plug or after the appliance malfunctions, or is dropped
or damaged in any manner. Contact the manufacturer
at their customer service telephone number for
information on examination, repair, or adjustment.
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.
16. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing in an
appliance garage always unplug the unit from
the electrical outlet. Not doing so could create a risk
of fire, especially if the appliance touches the walls of
the garage or the door touches the unit as it closes.

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.
ASSEMBLY INSTRUCTIONS
1. With the base unit on the tabletop, place the work
bowl over the center stem and turn slightly to the right,
until bowl drops down to the bottom of the stem.
2. Turn the work bowl counterclockwise to lock onto
base.
3. CAREFULLY pick up the blade by its hub and place
on the center stem until it drops to the bottom of the
stem. NEVER TOUCH THE BLADE ITSELF.
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 to securely
lock into locking post.
7. Plug unit into wall socket.
8. You are ready to CHOP/GRIND.
Motor Base
Cuisinart®
SmartPower®Blade
Cover
3-cup
Work Bowl
With Handle
Spatula (not shown)
* All parts that come in contact with food are BPA-Free.

4
TIPS FOR
PROCESSING FOOD
Preparing the Food
Size
Always cut large pieces of food into smaller pieces of
even size – about 1⁄2inch (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, remember that after being processed, food
should not reach more than 2⁄3of 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
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 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 performance 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 making 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
1. Place the work bowl firmly on the motor base and
insert the blade assembly. Opening at back of
bowl must face column at back of Mini-Prep®Plus
Processor. Turn counterclockwise to lock in place.
2. Place food in the work bowl. Be sure the food is cut in
small pieces, and the bowl is not overloaded.
3. 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.
4. Press the appropriate Chop or Grind Control,
depending on the food you are processing.
5. When you have finished processing the food, stop the
machine by releasing the control button.
6. WHEN THE BLADE STOPS MOVING,
remove the cover.
7. Unplug the unit.
8. Carefully remove the blade assembly,
holding it by the handle on the top of the sheath.
NEVER TOUCH THE BLADE ITSELF.
9. Remove food with the spatula.
Note: Do not operate Mini-Prep®Plus Processor
without food contents in work 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
1. Turn the work bowl cover clockwise and remove.
2. Turn the work bowl clockwise to unlock
and lift off of the base.
3. Carefully remove the blade by lifting it up from the
hub.

5
CLEANING, STORAGE AND
MAINTENANCE
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 countertop. 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.
Maintenance:
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 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.
• Either you are chopping too much food at one time, or
the pieces are not small enough. 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 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.
• You may be processing too much food. 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 food. 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.

6
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 1½ ounces at a time. For best results, chill chocolate for 3–5
minutes in freezer before chopping. chocolate chunks/chips. Cut baking chocolate
squares into ½-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 continuously. Cut in ½-inch pieces. Best at room temperature. Process up to ¾ cup at a time. Add
to freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Celery Chop. Pulse to desired size. Cut in ½-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 ½-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.”
Chill cheese first.
Cinnamon sticks,
nutmeg, other hard
spices
Grind. Pulse to break up, about 5
times, then process continuously until
finely chopped.
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
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.

7
Food Operation/Technique Comments/Notes
Ginger root, 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 3⁄4inch 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 in 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 in 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 3⁄4inch.
Nuts Chop. Pulse to chop to desired consistency
before chopping.
Toast nuts first for maximum flavor. Allow to cool completely.
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.

8
RECIPE NOTES
Preparation times are estimates and are based on the time it
takes to prepare, assemble, and cook the ingredients once they
have been gathered from the refrigerator and cupboard and
placed on the counter.
Nutritional analyses are based on number of servings indicated.
If a recipe produces a range of servings, the nutritional analysis
is based on the highest serving yield for that particular recipe.
Guacamole
This popular Mexican specialty is delicious with chips
and vegetable crudités, or it can be used as a topping
for grilled chicken or fish.
Makes 11⁄3cups
1 clove garlic, peeled
2 green onions, trimmed and cut in
1⁄2-inch pieces
1 jalapeño pepper, cored, seeded and
cut in 1⁄2-inch pieces
2 ripe avocados, peeled and pitted, diced
2 tablespoons fresh lime juice
(juice of 1 medium lime)
1⁄2teaspoon cumin powder
1⁄4teaspoon powdered coriander
1⁄2teaspoon kosher salt
1⁄2cup finely chopped fresh tomatoes
(optional) *
Place the garlic, green onions, and jalapeño pepper 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; cover and refrigerate for 30
minutes before serving to allow the flavors to blend. If
desired, stir in or top with chopped fresh tomatoes.
*Core and seed tomato, cut into 1⁄2inch pieces, then
chop.
Nutritional information per serving (3 tablespoons):
Calories 81 (72% from fat) • carb. 6g
• pro. 0g • fat 7g • sat. fat 1g • chol. 0mg
• sod. 97mg • calc. 4mg • fiber 4g
Tapenade
A favorite from the Provençal region of France.
Makes about 1 cup
1 clove garlic, peeled
1 anchovy fillet
1 cup pitted Niçoise or other imported
olives (10 ounces before pitting)
3 tablespoons capers
11⁄2tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon brandy (optional)
2 teaspoons herbs de Provence
or thyme
1⁄2teaspoon freshly ground black
pepper
4 tablespoons extra virgin olive oil
Chop the garlic for 5 seconds; scrape the work bowl.
Add the anchovy, olives, and capers; pulse on chop, 10
times; scrape the work bowl. Add the mustard, lemon
juice, brandy (if using), herbs and pepper. Process for
15 seconds on chop; scrape the work bowl. Process for
15 seconds longer; scrape the work bowl again and add
the olive oil. Process until a thick paste forms, about 20
to 30 seconds more. Transfer to a container and let the
tapenade stand for 30 minutes or longer before serving,
to allow the flavors to blend. Store in an airtight
container in the refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 95 (87% from fat) • carb. 2g
• pro. 1g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 680mg • calc. 21mg • fiber 1g
Pesto
It is a favorite for dressing pasta but is also
wonderful on boiled or steamed potatoes, steamed
fresh vegetables, or as a spread on a fresh tomato and
mozzarella sandwich. You may vary your pesto by using
other herbs such as cilantro, mint or parsley and by
using other nuts such as almonds, pecans or hazelnuts.
Makes about 1⁄2cup
1 ounce Reggiano Parmigiano,
cut in 1⁄2-inch cubes
1⁄4cup toasted pine nuts or walnuts
1 clove garlic, peeled
1⁄2teaspoon kosher salt
1 cup (packed) fresh basil leaves, washed and dried
completely
1⁄3cup extra virgin olive oil
Place the cheese in the work bowl and pulse on chop 5
times; process continuously on chop until finely ground,
about 15 seconds. Remove and reserve. Add the nuts
to the work bowl and pulse on chop 5 times; remove
and reserve. Add the garlic and salt to the work bowl
and process 5 seconds on chop; scrape the bottom and
sides of the work bowl. Add the basil leaves and half the
olive oil. Pulse on grind 10 times, then grind
continuously for about 15 seconds. Scrape the work
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 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. Let the
pesto sit for 30 minutes or longer to allow the flavors to
develop. Pesto sauce will keep refrigerated for up to a
week, or may be frozen. Transfer the sauce to an airtight
container. Smooth the top to an even level and top with
layer of olive oil; cover and refrigerate until ready to use.
Nutritional information per 1⁄2 tablespoon:
Calories 21 (67% from fat) • carb. 1g
• pro. 1g • fat 2g • sat. fat 0g • chol. 1mg
• sod. 65mg • calc. 26mg • fiber 0g

9
Serving idea:
Try it as a fast, fresh topping for salmon fillets. Place
6-ounce salmon fillets skin-side down on a lightly oiled
baking sheet. Spread each fillet with a thin layer of
pesto and sprinkle with fresh breadcrumbs. Bake in a
preheated 400ºF oven for 10 to 15 minutes, until cooked
(about 10 minutes per inch of thickness) and opaque,
and breadcrumbs are lightly browned. Let rest
5 minutes before serving.
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 11⁄8cups
1–2 cloves garlic (to taste), peeled *
1 strip lemon zest (2 x 1⁄2inches),
bitter white pith removed
1 teaspoon kosher salt
1 teaspoon herbs de Provençe
11⁄2tablespoons fresh lemon juice
11⁄2tablespoons regular or white
balsamic vinegar
1⁄4cup extra virgin olive oil
1 jar (12-ounce) roasted red peppers,
drained but not rinsed
4 large fresh red peppers, roasted,
cut in eighths
Add the garlic, zest, salt, and herbs to the work bowl
and 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 refrigerate for at least 30
minutes to allow the flavors to blend. Will keep up to 1
week refrigerated.
Roasted Red Pepper Dip Variation: Make half the recipe
(use a 6–7-ounce jar of roasted peppers). Add 2 ounces
of regular or lowfat cream cheese and 1⁄4cup of sour
cream or plain yogurt that has been drained, and chop
for 10 to 15 seconds until combined and smooth.
[To drain yogurt, place yogurt in a yogurt funnel or
strainer lined with a paper coffee filter over a bowl, and
allow the liquid (whey) to drain for several hours, until
desired thickness is reached.]
*If you prefer a lighter garlic flavor, you may blanch the
peeled garlic in boiling water for 4 to 5 minutes. Drain,
cool and use in this or any other recipe.
Nutritional information per tablespoon:
Calories 33 (81% from fat) • carb. 1g
• pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 132mg • calc. 4mg • fiber 0g
Lemon Herb Butter
This compound butter is delicious on vegetables or
grilled meats. You may vary the herbs used, such as
basil, tarragon or thyme butter, to create your own
flavors, omit the zest or change the citrus, add in
chopped olives or sun-dried tomatoes, or use roasted
garlic or shallots in place of the garlic.
Makes about 3⁄4cup (12 servings)
2 cloves garlic, peeled
2 strips lemon zest, 2 x 1⁄2inches,
bitter white pith removed
1⁄2teaspoon kosher salt
1⁄3cup packed Italian parsley leaves
2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1⁄4teaspoon freshly ground pepper (white or black)
3⁄4cup (6 ounces) unsalted butter,
cut in 12 pieces
Process garlic, lemon zest and salt on chop until finely
chopped, about 20 seconds; scrape prep bowl. Add
parsley and rosemary leaves; pulse on chop, 10 to 15
times. Add lemon juice, mustard and pepper; process
on chop to blend well, about 30 seconds. Add butter
and grind to cream the mixture, about 30 to 40 seconds.
Transfer to a container and let stand for 30 minutes to
allow flavors to blend.
Use as a spread for breads or as a topping for freshly
steamed vegetables or baked potatoes. 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:
Calories 105 (96% from fat) • carb. 1g
• pro. 0g • fat 12g • sat. fat 7g • chol. 31mg
• sod. 67mg • calc. 8mg • fiber 0g
Basic Vinaigrette
This recipe may be easily modified by
changing the flavor of the oils and vinegars used, or by
adding herbs or sun-dried tomatoes. It can also be cut
in half or thirds to make smaller amounts.
Makes 11⁄2cups
1 clove garlic or small shallot, peeled
(cut shallot in 1⁄2-inch pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon
juice (or flavored vinegar)
2 teaspoons Dijon-style mustard (regular or grainy)
1⁄2teaspoon kosher salt
1⁄8teaspoon freshly ground pepper
1⁄2cup extra virgin olive oil
1⁄2cup vegetable oil or light flavored olive oil
Pulse on chop 5 times to chop the garlic or shallot;
scrape the bottom and sides of the work bowl. Add the
vinegars, mustard, salt and pepper. Process on chop
until smooth, about 5 seconds. Add the oils slowly
through one hole in the lid, processing continuously until
all the oil has been added, then process for an additional
10 seconds. Taste and adjust seasonings as needed.
This dressing is best made at least 1⁄2hour ahead, to
allow the flavors to blend. Vinaigrette will keep well if
covered and chilled for one week. Remove from

10
refrigerator about 30 minutes before serving; may need
to reprocess to emulsify if separation has occurred.
Nutritional information per tablespoon:
Calories 81 (98% from fat) • carb. 0g
• pro. 0g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 38mg • calc. 0mg • fiber 0g
Creamy Roasted Garlic
and Herb Dressing
Try this flavorful dressing on a crispy romaine salad with
summer tomatoes.
Makes about 2⁄3cup
6 cloves garlic, peeled
1⁄2teaspoon extra virgin olive oil
1⁄2cup basil leaves, washed and dried
1⁄2cup Italian parsley leaves, washed and dried
1⁄2cup drained fat-free plain yogurt *
1⁄3cup light mayonnaise
1 tablespoon 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 45 minutes. Let cool 5 to 10 minutes.
Place the garlic in the work bowl with the basil and
parsley leaves. Pulse on grind 10 times. Scrape the work
bowl. Add the yogurt, mayonnaise and vinegar. Process
on grind until smooth and blended, about 30 to 40
seconds. Scrape the work bowl and process 15 seconds
more. Transfer to a container with a lid and refrigerate
for 30 minutes to allow the flavors to blend. Keeps for
one week refrigerated.
*To drain yogurt, place 1 cup yogurt in a yogurt strainer
or strainer lined with a coffee filter over a bowl. Cover
with plastic wrap and refrigerate. The liquid (whey) will
drain out and the yogurt will thicken. After about 12
hours, the yogurt will lose about half its original volume.
Nutritional information per serving
(based on 10 servings):
Calories 45 (58% from fat) • carb. 3g
• pro. 2g • fat 3g • sat. fat 1g • chol. 4mg
• sod. 78mg • calc. 47mg • fiber 0g
Asian Marinade
This marinade is equally good for pork,
chicken or salmon. It is also a good sauce
for serving with dim sum.
Makes about 11⁄4cups
1⁄2ounce peeled fresh gingerroot,
cut in 1⁄2-inch pieces
1 clove garlic, peeled
1⁄3cup soy sauce (may use low-sodium
or tamari)
1⁄4cup canola or other vegetable oil
3 tablespoons hoisin sauce
3 tablespoons Asian sesame oil (toasted sesame oil)
3 tablespoons rice wine vinegar
1⁄4teaspoon cayenne pepper
Place the pieces of gingerroot and garlic in the work
bowl. Pulse on chop, 5 times. Scrape the sides and
bottom of the work bowl. Add the remaining ingredients
and 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 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 475ºF oven for 20 to 22 minutes, turning after
10 minutes. Remove from oven. The temperature of the
meat should be about 150ºF; it will rise to 160–165°F
while resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over the
meat.
Nutritional information per tablespoon:
Calories 51 (83% from fat) • carb. 2g
• pro. 0g • fat 5g • sat. fat 0g • chol. 0mg
• sod. 372g • calc. 4mg • fiber 0g
Mini Cheesecakes
When you don’t want lots of leftovers to tempt you, try
this little recipe.
Makes two 4-inch cheesecakes
cooking spray
11⁄2ounces crispy shortbread cookies or
graham crackers, broken into 1⁄2-inch pieces
1⁄2tablespoon unsalted butter, cut in 4 pieces
8 ounces regular or lowfat cream cheese cut in
16 pieces
1⁄4cup sugar
1 large egg
11⁄2teaspoons vanilla extract
Preheat the oven to 350ºF. Lightly coat two
4-inch (11⁄4cup) springform pans with cooking spray.
Place the cookie pieces in the work bowl; pulse 5 times
on chop to break up. Add the butter and process 15 to
20 seconds on chop until buttered crumbs are formed.
Press into the bottoms of the two prepared pans. Bake
in the preheated oven for 10 minutes. Place in the
freezer for 5 to 10 minutes to cool completely. When
cool, wrap each pan in a sheet of aluminum foil so that
foil comes at least 1 inch up the sides.
Do not wash the work bowl. Place the cream cheese
and sugar in the work bowl. Chop for 10 seconds to
combine. Scrape the bottom and sides of the bowl. Add
the egg and vanilla; chop until smooth, about 10
seconds. Scrape the bowl and process for another
5 seconds. Divide the batter evenly between the two
prepared pans. Place two pans in a larger pan and add
1⁄2inch of hot water. Bake in the preheated oven for 25
minutes. Remove from the oven, remove foil, and place
on a rack to cool completely. Cover and refrigerate for
at least 4 hours before serving. May be double-wrapped
and frozen for up to one month.

11
Note: May also be made in four 4-ounce ramekins or
custard cups. Omit the crust, and follow directions as
given. Baking time will be 22 minutes.
Nutritional information per serving:
Calories 169 (43% from fat) • carb. 21g
• pro. 4g • fat 8g • sat. fat 4g • chol. 72mg
• sod. 111mg • calc. 22mg • fiber 0g
WARRANTY
Limited 18-Month Warranty
This warranty is available only to U.S. consumers
who purchase products directly from Cuisinart®or an
authorized Cuisinart®reseller. You are a consumer if you
own a Cuisinart®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
purchasers or owners or consumers who purchase
from unauthorized Cuisinart®resellers. We warrant
that your Cuisinart®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 recommend that you visit our website, our website at
https://cuisinart.registria.com for a fast, efficient way
to complete your product registration. However, product
registration 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.
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 that sells
Cuisinart products of the same type. The retail store
shall then, according to its preference, 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 neither of the
above two options results 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 accomplished. Cuisinart and not
the consumer will be responsible for the reasonable
cost of such service, repair, replacement, or refund
for nonconforming products under warranty. California
residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair
or, if necessary, 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 nonconforming
products under warranty.
HASSLE-FREE REPLACEMENT WARRANTY
Your ultimate satisfaction in Cuisinart products is our
goal, so if your Cuisinart®Mini-Prep®Plus Processor
should fail within the generous warranty period, we will
repair it or, if necessary, replace it at no cost to you. To
obtain a return shipping label, please visit us at https://
www.cuisinart.com/customer-care/product-
assistance/product-inquiry. Or call our toll-free
customer service department at 1-800-726-0190 to
speak with a representative.
Your Cuisinart®Mini-Prep®Plus Processor has been
manufactured to the strictest specifications and has
been designed for use only in 120-volt outlets and only
with authorized accessories and replacement parts. This
warranty expressly excludes any defects or damages
caused by attempted use of this unit with a converter,
as well as use with accessories, replacement parts or
repair service other than those authorized by Cuisinart.
This warranty does not cover any damage caused
by accident, misuse, shipment or other than ordinary
household use. This warranty excludes all incidental
or consequential damages. Some states do not allow
the exclusion or limitation of these damages, so these
exclusions may not apply to you. You may also have
other rights, which vary from state to state.
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 to ensure that the
product is still under warranty.

N IB-18191-ESP
©2023 Cuisinart
Glendale, AZ 85307
Printed in China
19CE060489
Any other trademarks or service marks referred to herein are
the trademarks or service marks of their respective owners.

©2023 Cuisinart
Glendale, AZ 85307
Impreso en China
19CE060489
Todas marcas registradas o marcas de comercio
mencionadas en ésta pertenecen a sus titulares respectivos.
N IB-18191-ESP

11
GARANTÍA
Garantía limitada de 18 meses
Esta garantía es válida solo en los Estados Unidos, para
los consumidores que compren productos directamente a
Cuisinart o a un revendedor autorizado de Cuisinart.
Usted es un consumidor si posee un Procesadora de
alimentos Cuisinart®Mini-Prep®Plus que fue comprado
en una tienda para uso personal, familiar o casero.
A menos que la ley aplicable exija lo contrario, esta
garantía no es para los minoristas u otros consumidores/
compradores comerciales, ni propietarios/consumidores
que compren a revendedores no autorizados por
Cuisinart®.
Cuisinart garantiza este producto contra todo defecto
de materiales o fabricación durante 18 meses después
de la fecha de compra original, siempre que el aparato
haya sido usado para uso doméstico y según las
instrucciones.
Se recomienda llenar el formulario de registro disponible
en https://cuisinart.registria.com a fin de facilitar
la verificación de la fecha de compra original de este
producto. Sin embargo, no es necesario registrar el
producto para recibir servicio bajo esta garantía. En
ausencia de prueba de la fecha de compra, el período de
garantía será calculado a partir de la fecha de fabricación
del producto.
RESIDENTES DE CALIFORNIA
La ley del estado de California ofrece dos opciones bajo
el período de garantía. Los residentes del estado de
California pueden regresar el producto defectuoso (A) a la
tienda donde lo compraron o (B) a otra tienda que venda
productos Cuisinart®de este tipo. La tienda podrá, a su
elección, reparar el producto, referir el consumidor a un
centro de servicio independiente, sustituir el producto,
o reembolsar al consumidor el precio de compra menos
la cantidad directamente atribuible al uso anterior del
producto por el consumidor. Si estas dos opciones no
satisfacen al consumidor, podrá llevar el aparato a un
centro de servicio independiente, siempre que se pueda
arreglar o reparar el aparato de manera económica.
Cuisinart (no el consumidor) será responsable por los
gastos de servicio, reparación, sustitución o reembolso
de los productos defectuosos bajo garantía. Los
residentes de California también pueden, si así lo desean,
mandar el aparato defectuoso directamente a Cuisinart
para que sea reparado o sustituido. Para esto, deben
llamar a nuestro servicio de atención al cliente al 1-800-
726-0190. Cuisinart será responsable por los gastos de
reparación, reemplazo, manejo y envío de los productos
defectuosos durante el período de garantía.
GARANTÍA DE REEMPLAZO SIN DIFICULTADES
Su máxima satisfacción es nuestra prioridad, así que si
este producto Cuisinart®falla dentro del generoso
período de garantía, lo repararemos o, de ser necesario,
lo reemplazaremos, sin costo alguno para usted. Para
obtener una etiqueta de devolución, visítenos en https://
www.cuisinart.com/customer-care/product-
assistance/product-inquiry. O llame sin cargo a nuestro
servicio de atención al cliente, al 1-800-726-0190, para
hablar con un representante.
Este producto satisface las más altas exigencias de
fabricación y ha sido diseñado para funcionar con 120 V,
usando accesorios y repuestos autorizados solamente.
Esta garantía excluye expresamente los defectos o
daños causados por accesorios, piezas o reparaciones
no autorizados por Cuisinart, así como los defectos o
daños causados por el uso de un convertidor de voltaje.
Esta garantía no cubre el uso comercial o industrial del
producto, y no es válida en caso de daños causados
por mal uso, negligencia o accidente. Esta garantía
excluye todos los daños incidentales o consecuentes.
Algunos Estados no permiten la exclusión o limitación
de daños incidentales o consecuentes, de modo que las
limitaciones mencionadas pueden no regir para usted.
Usted puede tener otros derechos que varían de un
Estado a otro.
Importante: Si debe llevar el producto defectuoso a
un centro de servicio no autorizado, por favor informe
al personal del centro de servicio que deben llamar al
Centro de Servicio al Cliente de Cuisinart, al 1-800-726-
0190, a fin de diagnosticar el problema correctamente,
usar las piezas correctas para repararlo y comprobar que
el producto aún está bajo garantía.

10
1⁄2taza (30 g) de perejil italiano, lavado y secado
1⁄2taza (120 ml) de yogur natural sin grasa*
1⁄3taza (80 ml) de mayonesa baja en grasa
1 cucharada de vinagre balsámico
Precalentar el horno a 375°F (190°C). Combinar el ajo y el
aceite y envolver en papel de aluminio. Meter al horno por
45 minutos. Dejar enfriar durante 5–10 minutos.
Colocar el ajo asado, la albahaca y el perejil en el bol de la
procesadora. Pulsar 10 veces, usando la función GRIND.
Raspar el bol. Agregar el yogur, la mayonesa y el vinagre.
Procesar durante 30–40 segundos, usando la función
GRIND, hasta obtener una mezcla homogénea. Raspar el
tazón y procesar durante 15 segundos adicionales. Poner
en un recipiente hermético y refrigerar durante 30 minutos
antes de servir para combinar los sabores. Conservar en
el refrigerador durante hasta una semana.
* Para colar el yogur, colocarlo en un colador forrado con
un filtro de café de papel y colocarlo encima de un tazón.
Cubrir con una película de plástico y refrigerar durante
30 minutos. El yogur se volverá más espeso a medida
que escurre el suero. Después de unas 12 horas, el yogur
estará aproximadamente a la mitad de su volumen.
Información nutricional por porción (basada en 10 porciones):
Calorías 45 (58% de grasa) • Carbohidratos 3g • Proteínas 2g
• Grasa 3g • Grasa saturada 1g • Colesterol 4mg • Sodio 78mg
• Calcio 47mg • Fibra 0g
Marinada asiática
Esta marinada es perfecta para aliñar cerdo, pollo
o salmón. También es ideal para acompañar las
empanaditas chinas "dim sum".
Cantidad: 1 1⁄4taza
1⁄2onza (15 g) de jengibre fresco, pelado y cortado
en rodajas
1 diente de ajo
1⁄3taza (80 ml) de salsa de soya baja en sodio o salsa
Tamari
1⁄4taza (60 ml) de aceite de colza u otro aceite
vegetal
3 cucharadas de salsa Hoisin
3 cucharadas de aceite de sésamo tostado
3 cucharadas de vinagre de vino de arroz
1⁄4cucharadita de pimienta de Cayena
Colocar el jengibre y el ajo en el bol de la procesadora.
Pulsar 5 veces, usando la función CHOP. Raspar el tazón.
Agregar el resto de los ingredientes y procesar durante
aproximadamente 15 segundos, hasta obtener una
mezcla suave. Poner la salsa en un recipiente hermético
y refrigerar hasta el momento de usar. Aliñar la carne o el
pescado aproximadamente 2 horas antes de asar.
Idea de receta:
Colocar los 2⁄3de la marinada con dos lomos de cerdo
de 1 libra (455 g) en una bolsa hermética. Cubrir la carne
con la marinada y refrigerar durante 2 horas. Escurrir la
carne y colocar sobre una rejilla. Tirar la marinada. Meter
al horno a 475°F/245°C durante 20–22 minutos, volteando
la carne después de 10 minutos. Retirar del horno. La
temperatura interna debería alcanzar 150°F (65°C). Subirá
a 160–165°F (71–74°C) mientras reposa. Dejar reposar
durante 10 minutos, cortar en rodajas y servir con la
marinada remanente.
Información nutricional por cucharada:
Calorías 51 (83% de grasa) • Carbohidratos 2g • Proteínas 0g
• Grasa 5g • Grasa saturada 0g • Colesterol 0 mg • Sodio 372g
• Calcio 4mg • Fibra 0g
Mini tartas de queso
Esta pequeña receta es perfecta cuando no quiere estar
tentada por sobras.
Cantidad: 2 tartas de queso de 4 pulgadas (10cm)
spray vegetal
11⁄2onza (45 g) de galletas Graham o galletas de
mantequilla, en pedazos
1⁄2cucharada (5 g) de mantequilla, en pedacitos
8 onzas (240 g) de queso crema regular o bajo en
grasa, en pedazos
1⁄4taza (50 g) de azúcar
1 huevo grande
11⁄2cucharadita de extracto natural de vainilla
Precalentar el horno a 350°F (180°C). Engrasar levemente
dos moldes desmontables de 4 pulgadas (10 cm) de
diámetro con spray vegetal.
Colocar las galletas en el bol de la procesadora. Pulsar 5
veces, usando la función CHOP. Agregar la mantequilla
y procesar 15–20 segundos. Apisonar la mezcla en el
fondo de los moldes. Meter al horno durante 10 minutos.
Retirar del horno y enfriar durante 5–10 minutos, en el
congelador. Una vez fríos, forrar el fondo y los lados de
los moldes con papel de aluminio.
No lavar el bol. Colocar el queso crema y el azúcar en el
bol de la procesadora. Procesar durante 10 segundos,
usando la función CHOP. Raspar el tazón. Agregar el
huevo y la vainilla y procesar durante 10 segundos, hasta
obtener una mezcla suave. Raspar el tazón y procesar
durante 5 segundos adicionales. Echar la mezcla en los
moldes. Colocar los moldes en una bandeja grande y
echar 1⁄2pulgada (1.5 cm) de agua en la misma. Meter al
horno durante 25 minutos. Retirar cuidadosamente del
horno, quitar el papel de aluminio y dejar enfriar sobre
una rejilla. Cubrir y refrigerar durante 4 horas o más antes
de servir. Las tartas podrán guardarse en el congelador,
envueltas en doble capa de película de plástico, durante
hasta un mes.
Nota: Para preparar las tartas en ramequines, usar cuatro
ramequines de 4 onzas (120 ml). Seguir la receta, sin usar
las galletas. Hornear durante 22 minutos.
Información nutricional por porción:
Calorías 169 (43% de grasa) • Carbohidratos 21g • Proteínas 4g
• Grasa 8g • Grasa saturada 4g • Colesterol 72mg • Sodio 111mg
• Calcio 22mg • Fibra 0g

9
Salsa de pimiento rojo asado
Esta salsa es perfecta para acompañar vegetales o carne
asada. También puede usarse para preparar una sabrosa
salsa para mojar, ideal para servir con vegetales crudos o
chips de pita.
Cantidad: 11⁄8taza
1–2 dientes de ajo*
1 tira de 2 x 1⁄2pulgadas (5 x 1.5 cm) de cáscara de
limón (sin la parte blanca)
1 cucharadita de sal kosher
1 cucharadita de hierbas de Provence
11⁄2cucharada de jugo de limón fresco
11⁄2cucharada de vinagre blanco o balsámico
1⁄4taza (60 ml) de aceite de oliva virgen extra
1 frasco de 12 onzas (360 g) de pimientos asados,
escurridos
4 pimientos rojos frescos, asados y cortados en
pedazos
Colocar el ajo, la cáscara de limón y la sal en el bol de la
procesadora y procesar durante 5–10 segundos, usando
la función CHOP. Raspar el bol. Agregar el jugo de limón,
el vinagre, el aceite de oliva y el pimiento asado. Pulsar
10 veces, y luego procesar durante 15–20 segundos,
usando la función CHOP, hasta conseguir una mezcla
suave. Poner la mezcla en un recipiente hermético y
dejar reposar en el refrigerador durante 30 minutos
para combinar los sabores. Conservar en el refrigerador
durante hasta 1 semana.
Variación: Salsa para mojar de pimiento rojo asado:
Preparar la receta con la mitad de los ingredientes.
Agregar 2 onzas (60 g) de queso crema regular o bajo en
grasa y 1/4 taza (60 ml) de crema agria o de yogur natural
colado. Procesar durante 10–15 segundos, usando la
función CHOP, hasta obtener una mezcla suave.
[Para colar el yogur, colocarlo en un colador forrado con
un filtro de café de papel y dejar escurrir el suero durante
varias horas, hasta obtener la consistencia deseada.]
* Si prefiere un sabor a ajo más leve, escaldar el ajo en
agua hirviente durante 4–5 minutos. Escurrir y dejar enfriar
antes de picar.
Información nutricional por cucharada:
Calorías 33 (81% de grasa) • Carbohidratos 1g • Proteínas 0g
• Grasa 3g • Grasa saturada 0g • Colesterol 0mg • Sodio 132mg
• Calcio 4mg • Fibra 0g
Mantequilla de limón y hierbas
Esta mantequilla aromatizada es deliciosa con vegetales
asados o carne asada. Puede sustituir las hierbas por
albahaca, estragón o tomillo, o bien variar la ralladura,
agregar aceitunas picadas o sustituir el ajo por tomates
secados al sol, pimiento asado o chalote.
Cantidad: 12 porciones (3⁄4tazas)
2 dientes de ajo
2 tiras de 2 x 1⁄2pulgadas (5 x 1.5 cm) de cáscara
de limón (sin la parte blanca)
1⁄2cucharadita de sal kosher
1⁄3taza (20 g) de perejil italiano
2 cucharaditas de romero fresco
3 cucharadas de jugo de limón
1 cucharadita de mostaza de Dijon
1⁄4cucharadita de pimienta recién molida
3⁄4taza (180 g) de mantequilla sin sal, en pedazos
Colocar el ajo, la cáscara de limón y la sal en el bol de
la procesadora. Procesar durante 20 segundos, usando
la función CHOP. Raspar el bol. Agregar el perejil y el
romero y pulsar 10–15 veces, usando la función CHOP.
Agregar el jugo de limón, la mostaza y la pimienta y
procesar durante 30 segundos, usando la función CHOP,
hasta combinar todos los ingredientes. Agregar la
mantequilla y procesar durante 30–40 segundos, usando
la función GRIND, hasta obtener una mezcla cremosa.
Poner en un recipiente hermético y dejar reposar durante
30 minutos para combinar los sabores.
Servir con pan, vegetales al vapor o papas al horno. Para
servir con carne asada, formar una barra de mantequilla
de 1 pulgada (2.5 cm) de diámetro, envolver en una
película de plástico y refrigerar o congelar. Cortar en
rodajas finas y servir con bistec, pechuga de pollo o filetes
de pescado.
Información nutricional por porción:
Calorías 105 (96% de grasa) • Carbohidratos 1g • Proteínas 0g
• Grasa 12g • Grasa saturada 7g • Colesterol 31mg • Sodio 67mg
• Calcio 8mg • Fibra 0g
Vinagreta básica
Esta receta básica puede modificarse fácilmente, usando
el aceite y el vinagre de su elección o agregando hierbas
o tomates secados al sol. Si desea, puede dividir las
cantidades para preparar menos vinagreta.
Cantidad: 11⁄2taza
1 diente de ajo o un chalote pequeño, en pedacitos
3 cucharadas de vinagre de vino
3 cucharadas de vinagre blanco o jugo de limón
2 cucharaditas de mostaza de Dijon
1⁄2cucharadita de sal kosher
1⁄8cucharadita de pimienta recién molida
1⁄2taza (120 ml) de aceite de oliva virgen extra
1⁄2taza (120 ml) de aceite vegetal
Colocar el ajo en el bol de la procesadora. Pulsar 5
veces, usando la función CHOP. Raspar el bol. Agregar el
vinagre, la mostaza, la sal y la pimienta. Procesar durante
5 segundos, usando la función CHOP, hasta obtener una
mezcla suave. Agregar el aceite lentamente por una de
las aberturas en la tapa. Seguir procesando durante 10
segundos después de haber agregado el aceite. Probar
y ajustar la sazón al gusto. Dejar reposar durante 30
minutos o más antes de usar para combinar los sabores.
Conservar en el refrigerador, en un recipiente hermético.
Sacar del refrigerador 30 minutos antes de usar. Procesar
durante unos segundos si es necesario.
Información nutricional por cucharada:
Calorías 81 (98% de grasa) • Carbohidratos 0g • Proteínas 0g
• Grasa 9g • Grasa saturada 1g • Colesterol 0 mg • Sodio 38mg
• Calcio 0mg • Fibra 0g
Aderezo cremoso de ajo asado y
hierbas
Pruebe este sabroso aderezo con una ensalada de
lechuga crujiente y tomates.
Cantidad: 2⁄3taza
6 dientes de ajo
1⁄2cucharadita de aceite de oliva virgen extra
1⁄2taza (30 g) de albahaca, lavadas y secadas

8
RECETAS NOTAS
El tiempo de preparación indicado en la receta es
una estimación del tiempo necesario para preparar,
ensamblar y cocer los ingredientes, una vez que están
listos sobre la encimera.
El valor nutricional de las recetas a continuación es por
porción. Cuando el número de porciones varía, el valor
nutricional está basado en el número más alto.
Guacamole
Esta especialidad mejicana es ideal para servir con chips
de maíz o vegetales crudos. También puede acompañar
pollo o pescado asado.
Cantidad: 11⁄3taza
1 diente de ajo
2 cebolletas ("green onions"), en pedazos
1 jalapeño, sin semillas y en pedazos
2 aguacates maduros, en pedazos
2 cucharadas de jugo de limón
1⁄2cucharadita de comino en polvo
1⁄4cucharadita de semillas de cilantro en polvo
1⁄2cucharadita de sal kosher
1⁄2taza (75 g) de tomate fresco, picado (opcional)*
Colocar el ajo, la cebolleta y el jalapeño en el bol de la
procesadora. Pulsar 10 veces, usando la función CHOP.
Raspar el bol. Agregar el aguacate, el jugo de limón, el
comino, las semillas de cilantro y la sal. Pulsar 10 veces,
usando la función CHOP, y luego procesar continuamente
durante 15 segundos. Raspar el bol. Procesar durante
15–20 segundos adicionales, hasta obtener una mezcla
suave y cremosa. Poner en un tazón, cubrir y refrigerar
durante 30 minutos antes de servir para combinar los
sabores. Agregar tomate picado antes de servir si desea.
*Quitar las semillas, cortar en pedazos de 1⁄2pulgada (1.5
cm) y picar.
Información nutricional por porción (3 cucharadas):
Calorías 81 (72% de grasa) • Carbohidratos 6g • Proteínas 0g
• Grasa 7g • Grasa saturada 1g • Colesterol 0mg • Sodio 97mg
• Calcio 4mg • Fibra 4g
"Tapenade"
Condimento provenzal típico.
Cantidad: 1 taza (235 ml)
1 diente de ajo
1 filete de anchoa
1 taza (300 g) de aceitunas negras, deshuesadas
3 cucharadas de alcaparras
11⁄2cucharada de mostaza de Dijon
1 cucharada de jugo de limón
1 cucharada de Brandy (opcional)
2 cucharaditas de hierbas de Provence o tomillo
1⁄2cucharadita de pimienta recién molida
4 cucharadas de aceite de oliva virgen extra
Picar el ajo durante 5 segundos. Raspar el bol. Agregar
el anchoa, las aceitunas y las alcaparras. Pulsar 10
veces, usando la función CHOP. Raspar el bol. Agregar la
mostaza, el jugo de limón, el Brandy (opcional), las hierbas
y la pimienta. Procesar durante 15 segundos, usando
la función CHOP. Raspar el tazón. Procesar durante 15
segundos adicionales. Raspar el tazón otra vez y agregar
el aceite de oliva. Procesar durante 20–30 segundos,
hasta obtener una pasta espesa. Poner en un tazón,
cubrir y dejar reposar durante 30 minutos antes de servir
para combinar los sabores. Conservar en el refrigerador
durante hasta una semana, en un recipiente hermético.
Información nutricional por cucharada:
Calorías 95 (87% de grasa) • Carbohidratos 2g • Proteínas 1g
• Grasa 10g • Grasa saturada 1g • Colesterol 0mg • Sodio 680mg
• Calcio 21mg • Fibra 1g
Pesto
El pesto es perfecto para aderezar pasta y papas o
vegetales al vapor, o para preparar sándwiches de tomate
con Mozzarella. Puede sustituir la albahaca por otras
hierbas, como cilantro, menta o perejil, y sustituir los
piñones por otras nueces, como almendras, pacanas o
avellanas.
Cantidad: 1⁄2taza
1 onza (30 g) de queso Reggiano Parmigiano, en
cubitos
1⁄4taza (35 g) de piñones o nueces
1 diente de ajo
1⁄2cucharadita de sal kosher
1 taza llena (60 g) de albahaca, lavadas y secadas
1⁄3taza (80 ml) de aceite de oliva virgen extra
Colocar el queso en el bol de la procesadora. Pulsar
5 veces, usando la función CHOP, y luego procesar
continuamente durante 15 segundos, hasta que esté
finamente rallado. Reservar. Agregar las nueces. Pulsar 5
veces, usando la función CHOP. Reservar. Colocar el ajo
y la sal en el bol, y procesar durante 5 segundos, usando
la función CHOP. Raspar el bol. Agregar la albahaca y
la mitad del aceite de oliva. Pulsar 10 veces, usando la
función GRIND, y luego procesar continuamente durante
15 segundos. Raspar el bol.
Con la máquina encendida (en GRIND), agregar
lentamente el aceite de oliva remanente por una de las
aberturas en la tapa. Seguir procesando durante 10
segundos después de agregar el aceite. Agregar el queso
y las nueces a la mezcla. Pulsar 10 veces, usando la
función CHOP. Dejar reposar durante 30 minutos o más
antes de usar para combinar los sabores. Conservar en
el refrigerador durante hasta una semana o congelar.
Guardar en un recipiente hermético. Suavizar la pasta,
cubrir con aceite de oliva y refrigerar.
Información nutricional por porción (½ cucharada):
Calorías 21 (67% de grasa) • Carbohidratos 1g • Proteínas 1g
• Grasa 2g • Grasa saturada 0g • Colesterol 1mg • Sodio 65mg
• Calcio 26mg • Fibra 0g
Idea de receta:
Pruébelo como cobertura fresca para filetes de salmón.
Colocar 6 onzas (180 g) de filetes de salmón, piel abajo,
en una bandeja aceitada. Untar una capa fina de pesto
sobre cada filete y salpicar con pan rallado fresco. Meter
al horno, en 400°F (200°C) durante 10–15 minutos, hasta
que el pescado esté cocido y opaco y que el pan rallado
esté dorado. Dejar enfriar durante 5 minutos antes de
servir.

7
Alimento Función/Técnica Comentarios
Jengibre fresco CHOP. Pulsar para romper, y luego procesar
continuamente hasta obtener la consistencia deseada. Pelar y cortar en rodajas de ½ pulgada (1.5 cm). Raspar el bol si es necesario. Hasta
4 onzas (115 g).
Cebolletas/Cebollines CHOP. Pulsar hasta obtener la consistencia deseada. Cortar en trozos de 3⁄4pulgada (2 cm).
Hierbas frescas CHOP. Pulsar hasta obtener la consistencia deseada. Enjuagar y secar bien. Usar las hojas solamente.
Rábano picante CHOP. Pelar. Cortar en pedazos de ½pulgada (1.5 cm). No procesar más de 4 onzas (120 g)
a la vez.
Puerro CHOP. Cortar las raíces y quitar las hojas duras. Lavar bien para eliminar la arena. Cortar en
pedazos de ½ pulgada (1.5 cm).
Carne CHOP. Pulsar para picar o procesar continuamente para
hacer puré (agregar líquido si es necesario).
Carne cruda: Refrigerar antes de procesar. Cortar en pedazos de1⁄2 pulgada (1.5 cm)
y eliminar el cartílago y la grasa suave. No procesar más de 8 onzas (240 g) a la vez.
Procesar la carne cocinada fría o tibia. No procesar más de 8 onzas (240 g) a la vez
Cortar en pedazos de 1⁄2pulgada (1.5 cm). Agregar líquido (agua, caldo o líquido de
cocción) en caso de necesidad.
Champiñones/Hongos CHOP. Pulsar hasta obtener la consistencia deseada. Usar champiñones frescos y firmes. Cortar en pedazos de 3⁄4pulgada (2 cm) o
menos.
Nueces CHOP. Pulsar hasta obtener la consistencia deseada. Tostar primero para maximizar el sabor. Dejar que se enfríe completamente.
Aceitunas CHOP. Pulsar hasta obtener la consistencia deseada. Usar aceitunas deshuesadas únicamente. Escurrir bien.
Cebollas CHOP. Pulsar 5–10 veces, hasta obtener la consistencia
deseada. Pelar y cortar en pedazos de 3⁄4(2 cm) o menos
Granos de pimienta GRIND. Pulsar, y luego procesar continuamente hasta
obtener a consistencia deseada.
Combinar con hierbas secas, especias o sal gruesa para preparar adobos. Los granos
de pimienta pueden rayar el bol y la tapa.*
Pimientos frescos CHOP. Pulsar hasta obtener la consistencia deseada. Sacar el corazón y cortar en pedazos de 1⁄2pulgada (1.5 cm). No procesar demasiado.
Semillas, granos,
frutas del bosque
secas
GRIND. Pulsar para romper, y luego procesar
continuamente hasta obtener la consistencia deseada.
Semillas de cilantro, comino, eneldo, sésamo, amapola, bayas de enebro, etc.
Chalotes CHOP. Pulsar 5–10 veces, hasta obtener la consistencia
deseada. Pelar y cortar en pedazos de 3⁄4pulgada (2 cm) o menos.
Vegetales cocidos CHOP. Pulsar 5–10 para picar, y luego procesar
continuamente hasta obtener la textura deseada.
Cocer los vegetales hasta que estén suaves. Procesar hasta obtener un puré suave
para preparar papillas o salsas (agregar líquido si desea).

6
Alimento Función/Técnica Comentarios
Anchoa CHOP. Pulsar hasta obtener la consistencia
deseada.
Escurrir antes de picar. Cortar a la mitad.
Tocino CHOP. Pulsar hasta obtener la consistencia
deseada.
Cocer hasta que esté crujiente y secar con papel absorbente. Cortar en pedazos de 1 pulgada
(2.5 cm).
Chocolate de
repostería
CHOP. Pulsar para romper, y luego
procesar continuamente hasta obtener la
consistencia deseada.
No procesar más de 1½onza (45 g) a la vez. Para resultados óptimos, congelar el chocolate
durante 3–5 minutos antes de picarlo. Cortar el chocolate en pedazos de ½pulgada (1.5 cm).
Pan rallado CHOP. Pulsar para romper, y luego
procesar continuamente hasta obtener la
consistencia deseada.
Utilice pan del día anterior o pan fresco si desea preparar pan rallado suave. Cortar en pedazos
de 1 pulgada (2.5 cm) o menos. Para preparar pan rallado con mantequilla, agregar una
cucharadita de mantequilla por rebanada después de rallar el pan. Procesar para combinar.
Mantequilla CHOP. Cortar en pedazos de ½ pulgada (1.5 cm). Usar queso a temperatura ambiente. Procesar hasta
¾ taza (175 g) a la vez. Combinar con ralladura de limón/naranja, ajo, hierbas o chalotes para
preparar mantequillas aromatizadas.
Apio CHOP. Pulsar hasta obtener la consistencia
deseada.
Cortar en pedazos de ½ pulgada (1.5 cm).
Queso duro
(Parmesano, Asiago,
Romano, etc.)
CHOP. Pulsar 10 veces, y luego
procesar continuamente hasta obtener a
consistencia deseada.
Quitar la corteza antes de picar. Cortar en pedazos de ½ pulgada (1.5 cm). Si el tiempo lo
permite, sacar del refrigerador unos 20–30 minutos antes de procesar. Hasta 3 onzas (90 g).
Queso suave CHOP. Pulsar para romper, y luego
procesar continuamente.
Congelar durante varios minutos antes de procesar.
Palitos de canela,
nuez moscada
GRIND. Pulsar 5 veces para romper, y
luego procesar continuamente hasta
obtener la consistencia deseada.
Las especias duras pueden rayar el bol y la tapa.*
Ralladura de limón/
naranja
CHOP. Pulsar para romper, y luego
procesar continuamente hasta obtener la
consistencia deseada.
Quitar la cáscara con un pelador de vegetales. Raspar la parte blanca con un cuchillo afilado.
Corte las tiras a la mitad. Agregar una pequeña cantidad de azúcar o sal para picar más fino.
Galletas/galletas
Graham ralladas
CHOP. Pulsar 5 veces para romper, y luego
procesar continuamente hasta obtener la
consistencia deseada.
Usar galletas duras solamente. Cortar en pedazos de 1 pulgada (2.5 cm) o menos. Para preparar
galletas picadas con mantequilla, agregar 1 cucharadita (5 g) de mantequilla por galleta Graham
o por 3 galletas regulares.
Frutas frescas,
cocidas o congeladas
CHOP. Pulsar para romper, y luego
procesar continuamente hasta obtener la
consistencia deseada.
Para procesar frutas cocidas para hacer puré de frutas o papillas, procesar continuamente.
Agregar líquido si desea. Para procesar frutas frescas o descongeladas para hacer salsa, pulsar
para picar, y luego procesar continuamente.
Ajo CHOP. Pulsar para picar grueso, y luego
procesar continuamente hasta obtener la
consistencia deseada.
Pelar. Raspar el bol si es necesario.

5
Limpie el cuerpo del aparato con un paño ligeramente
humedecido. Séquelo inmediatamente. Nunca sumerja el
bloque-motor o la clavija en agua u otro líquido.
La procesadora de alimentos Mini-Prep®Plus es
compacta y puede guardarse sobre la encimera.
Cerciórese de mantenerla desconectada cuando no la
está usando. Guarde el cable en el espacio debajo de la
base para mantener la encimera nítida. Guarde el aparato
ensamblado para evitar perder piezas. Guarde la cuchilla
fuera del alcance de los niños.
La procesadora de alimentos Mini-Prep®Plus es PARA
USO DOMÉSTICO SOLAMENTE.
Mantenimiento: Cualquier otro servicio debe ser
realizado por un técnico autorizado.
RESOLUCIÓN DE PROBLEMAS
El motor no prende o la cuchilla no gira.
• Cerciórese que el cable está debidamente enchufado
en una toma de corriente.
• Asegúrese de que el bol esté debidamente instalado
sobre la base y de que la tapa esté debidamente
cerrada.
• Cerciórese de presionar solamente un botón a la vez.
Los resultados no son uniformes
• Puede que esté procesando demasiados alimentos
o que los pedazos estén demasiado grandes. Corte
los alimentos en pedazos uniformes más pequeños, y
procese pequeñas cantidades a la vez. La textura de
los alimentos está demasiada fina o aguada
• Se han procesado los ingredientes durante demasiado
tiempo. Utilice pulsaciones cortas o procese los
alimentos durante menos tiempo. Permita que
la cuchilla se detenga completamente entre dos
pulsaciones. Los alimentos pegan a la tapa y/o a los
lados del bol.
• Puede que esté procesando demasiados alimentos.
Apague el aparato. Espere hasta que la cuchilla esté
completamente inmóvil, y luego abra la tapa y desaloje
los alimentos con la espátula. Los alimentos pegan a la
cuchilla.
• Puede que esté procesando demasiados alimentos.
Retire cuidadosamente la cuchilla. Desaloje los
alimentos trabados con la espátula.
PAUTAS DE PREPARACIÓN
Su nueva procesadora de alimentos Mini-Prep®Plus
permite picar, moler o procesar pequeñas cantidades
de alimentos. Utilice las técnicas descritas en la tabla a
continuación como pautas de preparación.
* Moler granos y especias puede rayar el bol y la tapa.
Esto no afectará el funcionamiento del aparato. Si
embargo, es buena idea usar el bol original para moler y
comprar otro bol para otros usos.