Cuisinart RHB100E Instrucciones página 22

CAUTION: Do not immerse the whisk attachment gearbox in water or any other liquid.
WARNING: Keep hands, hair, clothing, as well as spatulas and other utensils away from the whisk
attachment during operation to reduce risk of injury to persons, and/or damage to the appliance.
A spatula may be used, but only when the unit is not operating.
Mini Chopper Attachment
• It is ideal for chopping softer foods such as herbs, onions, celery and garlic
• Always cut large pieces for food into smaller pieces, of even size, as this will help to achieve even
results
• When chopping fresh herbs, the bowl, blade and the herbs should all be thoroughly cleaned
and dried.
• When chopping meat, poultry or fish, the food should be cold but not frozen and should also be
cut into smaller pieces before putting into the chopper.
WARNINGS
• Do not overload the work bowl. Overloading causes inconsistent results and strains the motor.
• The quantities should not exceed the max level indicated on the bowl.
A. CHOPPING FRESH HERBS
The herbs, work bowl and blade must all be thoroughly cleaned and dried. Remove the stems from
herbs. Add the leaves to work bowl and process until they are chopped to the desired consistency.
B. CHOPPING MEAT, POULTRY, FISH & SHELLFISH
The food should be very cold but not frozen. Cut into 1.5cm pieces and place in the work bowl.
Process until the food is evenly chopped. Use a continuous processing action for a few seconds
for a finer chop if required. Use a spatula to scrape food down from the sides of the work bowl as
necessary.
C. CHOPPING NUTS
For roughly chopped nuts, process continuously until chopped to the desired consistency. Check
frequently to avoid nuts clumping together. If necessary, use a spatula to re-distribute the nuts
evenly in the work bowl. If you require more of a powder consistency process continuously until
the desired consistency is achieved.
D. PRODUCING A PURÉE
Cut the food into 1.5cm pieces and place in the work bowl. Process using a 'pulse' action to chop
coarsely, then process continuously until food is puréed.
N.B. Cooked potatoes are an exception to this procedure. They develop a gluey texture when
processed with the metal blade.
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