Cuisinart PrepExpress CTG-00-PCH4 Series Service-Handbuch

Instruction and Recipe Booklet

CTG-00-PCH4 SERIES

CTG-00-PCH4TE, CTG-00-PCH4BLK, CTG-00-PCH4RD, CTG-00-PCH4WH, CTG-00-PCH4OR, CTG-00-PCH4CG

For your safety and continued enjoyment of this product, always read

the instruction book carefully before using.

Inst ctio d Reci B klet

PrepExpress®

MANUAL FOOD PROCESSOR

CONTENTS

Important Safeguards and Instructions . . . . . . . . . . . . . . . 3

Helpful Hints .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Quick Start Guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Sweet Crumb Topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Pepper, Onion and Cheese Egg Scramble . . . . . . . . . . . . . 9

Creamy Herb Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

IMPORTANT SAFEGUARDS

SAVE AND READ THESE

INSTRUCTIONS

CAUTION: THE CUTTING BLADE

HAS 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 mini food processor is used by or near

children or individuals with certain disabilities.

3. Keep hands and utensils away from moving blade while processing, to prevent

the risk of severe injury to persons or the chopper.

4. Blades are extremely sharp. Handle carefully when removing or cleaning. Always

allow blades to stop moving before removing lid.

5. Be certain lid is securely locked in place before using. Do not attempt to remove

lid until blades have stopped rotating.

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

FOR HOUSEHOLD USE ONLY

HELPFUL HINTS

• Maximum capacity for chopping – do not fill more than ⅔ full for best results.

• Maximum capacity for liquids – do not fill more than ⅓ full.

• When chopping nuts, do not use more than 1 cup.

• It is not recommended to chop very hard nuts (like almonds) or chocolate with

this tool.

• When chopping garlic, use a minimum of 2 cloves, maximum of 12 cloves.

• For best results, be sure that all food is cut into the same size, no larger than 1

inch.

• Steady pulls work best to ensure the most even chop. Do not pull cord too fast.

• If food gets stuck in the top of the blade hub, use a toothpick or similar tool to

clean out, and flush well with water before washing.

• When chopping herbs, be sure that the bowl and blade are completely dry.

• On occasion, resistance may be felt when pulling. If this happens, food may be

lodged between the blade and wall of the chopping cup. Stop, carefully remove

piece of food and continue chopping.

USE AND CARE

• Container and blending paddle are top-rack dishwasher safe.

• Hand-wash lid and blades.

QUICK START GUIDE

1. Make sure blade tower or blending

paddle is positioned securely on the

center point in container.

2. Add ingredients to container.

3. Put lid onto container and turn to

lock in place.

4. Place on a solid, flat surface and

hold chopper firmly. Pull cord until

food is chopped or blended to

desired consistency.

RECIPES

Tomato Salsa

Makes about 2 cups

¼ cup fresh cilantro, stems discarded

¼ large onion, cut into 1-inch pieces

1 garlic clove, peeled

½ jalapeño, seeded, cut into 1-inch pieces

½ teaspoon fresh lime juice

½ teaspoon kosher salt

2 cups grape tomatoes, divided

1. Put all ingredients, except for the tomatoes, into the chopper cup.

Cover and pull to chop, about 6 to 10 pulls.

2. Add the tomatoes and pull until finely chopped, about 8 to 10 pulls.

3. Taste and adjust seasoning accordingly.

Nutritional information per serving (¼ cup):

Calories 10 (7% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g

chol. 0mg • sod. 145mg • calc. 6mg • fiber 1g

Guacamole

Makes about 1½ cups

1 garlic clove, peeled

½ jalapeño, seeded, cut into 1-inch pieces

1 tablespoon fresh cilantro, stems discarded

2 large ripe avocados, pitted, cut into 2-inch pieces, divided

1 tablespoon fresh lime juice

½ teaspoon kosher salt

1. Put the garlic, jalapeño and cilantro into the chopper cup.

Cover and pull to chop, about 6 to 8 pulls.

2. Scrape down the sides of the bowl and add half of the avocado.

Pull to roughly chop and then add the remaining avocado, lime juice

and salt. Pull to chop again, to desired consistency

3. Taste and adjust seasoning as desired. Serve immediately.

Nutritional information per serving (¼ cup):

Calories 77 (75% from fat) • carb. 4g • pro. 1g • fat 7g • sat. fat 1g

chol. 0mg • sod. 194mg • calc. 7mg • fiber 3g

Sweet Crumb Topping

Makes about 1 cup

½ cup pecan halves

3 tablespoons rolled oats

2 tablespoons light brown sugar

2 tablespoons unsalted butter, room temperature

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch kosher salt

1. Put all of the ingredients into the container. Pull to finely chop,

about 12 to 15 pulls.

2. Use as a topping for oatmeal or other hot cereal, or sprinkle on

yogurt or even vanilla ice cream! It is very versatile.

Nutritional information per serving (2 tablespoons):

Calories 86 (73% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 2g

chol. 8mg • sod. 18mg • calc. 5mg • fiber 1g

Pepper, Onion and Cheese Egg Scramble

Makes 2 servings

¼ bell pepper, cut into 1-inch pieces

¼ medium onion, cut into 1-inch pieces

4 large eggs

2 tablespoons milk (any fat variety)

¼ teaspoon kosher salt

Pinch freshly ground black pepper

2 tablespoons shredded Cheddar cheese

Unsalted butter, optional (for cooking)

1. Insert the chopping blade into the work bowl. Add the pepper and

onion. Cover and pull to chop, about 5 to 6 pulls.

2. Remove the chopping blade and insert the blending paddle. Add the

remaining ingredients and pull to mix until homogenous, about 6 to

8 pulls.

3. Preheat a skillet over medium-low heat (if not using a nonstick

skillet, add some fat such as unsalted butter). Once butter is melted,

add the egg mixture. Cook to desired doneness, moving the edges of

the eggs to the center every 30 seconds or so.

4. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 183 (59% from fat) • carb. 4g • pro. 15g • fat 12g • sat. fat 5g

chol. 380mg • sod. 477mg • calc. 129mg • fiber 0g

Creamy Herb Dressing

Makes about ⅔ cup

1 green onion, white and light green parts

1 garlic clove

2 tablespoons fresh basil

1 tablespoon fresh parsley

½ teaspoon fresh lemon zest

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon kosher salt

Pinch freshly ground black pepper

¼ cup plain Greek yogurt, nonfat

¼ cup buttermilk

1. Insert the chopping blade into the work bowl. Add the green onion,

garlic, basil, parsley and lemon zest. Pull to finely chop, about

12 to 15 pulls.

2. Remove the chopping blade and replace with the blending paddle.

Add the remaining ingredients and pull until homogenous.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (1 tablespoon):

Calories 10 (50% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g

chol. 2mg • sod. 28mg • calc. 15mg • fiber 0g

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