Cuisinart DFP-3 DFP-3 Manual - Page 11

Food Blade Preparation/Method Results/Notes Cooked Fruits & Vegetables for Purées or Baby Foods Metal Blade Steam, poach or boil fruits or vegetables cut in 1-inch or smaller pieces until tender. Process up to 1-1/2 cups at a time, adding cooking liquid (water, stock, broth or milk) as needed for desired texture. Season as needed. Cookies (Hard/Crisp) or Crackers Metal Blade Cut or break into 1-inch or smaller pieces. Pulse to chop then process until crumbs reach desired texture. Smooth purées suitable for side dishes or baby food. Always consult with your pediatrician/family physician concerning the best foods for your baby and when to introduce new foods to his/her diet. Prepare in single serving amounts or in amounts up to 1-1/2 cups, which may be refrigerated or frozen for later use. Cooked potatoes should not be processed using metal blade - the result will be a "gluey" texture. Cooked potatoes may be shredded using the shredding disc (see Potatoes). May be used as crumb toppings or for crumb crusts. Add softened or melted butter, sugar, spices as needed. Cream - Heavy, Whipping Metal Blade Process up to 1 cup chilled cream until it reached desired thickness. Excellent, quick topping for desserts or hot beverages. For sweetened cream, add sugar after about 30 seconds. Volume will not be as great as with a mixer/whisk. Fruits, Raw Metal Blade Peel, core, remove pits and seeds. Cut into 3/4-inch pieces. Pulse to chop, then process to desired texture. For fruit or berry purées, process until smooth, adding sugar as needed. Use fresh fruit purées as an addition to savory sauces or as dessert sauces. Strain seeds from sauce if needed. Shredding Disc Slicing Disc Cut washed and dried fruits to fit feed tube. Arrange in feed tube cut side down, solidly to prevent tilting/slipping. Use moderate pressure to shred or slice. For larger amounts, use chute attachment. Herbs Metal Blade Mayonnaise Metal Blade Meat, Poultry - Metal Blade Uncooked Slicing Disc Pulse to chop, then process continuously to reach desired texture. Work bowl and blade must be clean and dry. Follow favorite 1-egg recipe, adding oil through drip hole in pusher. Cut into 3/4-inch cubes, chill. Process up to 8 ounces at one time. Use pulse to chop to desired texture. Trim visible fat from meat. Remove and discard skin from poultry. Cut meat to fit feed tube. Wrap in plastic wrap and freeze on a baking sheet until firm but not frozen solid. Use firm pressure to slice. Use clean, dry herbs. Remove leaves from stems before chopping. Raw egg mayonnaise not recommended. Use pasteurized liquid egg products or substitutes. Follow proper food safety procedures. Do not overprocess unless purée is desired. Can be used for burgers, chilies, meatloaf, patés, terrines, etc. Processor sliced meats are perfect for stir-fry dishes. 10