Cuisinart FP-14 FP-14DC Manual - Page 14

FOOD Radishes Scallions TOOL Metal Blade Slicing Disc Shredding Disc Metal Blade Slicing Disc Spinach Metal Blade Metal Blade Slicing Disc Zucchini/Summer Metal Blade Squash Slicing Disc Shredding Disc CHEESES Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina Mozzarella, Bel Paese Firm Cheeses; Cheddar, Swiss, Edam & Gouda Hard Cheeses; Parmesan & Romano ADDITIONAL FOODS Baby Food Metal Blade Metal Blade Shredding Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Shredding Disc Metal Blade Shredding Disc Shredding Disc Metal Blade Butter Metal Blade Chocolate Slicing Disc Metal Blade Crumbs; Bread, Cookies & Crackers Shredding Disc Metal Blade PROCESS Chop Slice Shred Chop Slice Chop Purée Slice Chop Slice Shred Purée Chop YIELD DIRECTIONS ½ pound = 1½ cups ½ pound = 1½ cups ½ pound = 1½ cups Cut into 1-inch pieces; pulse to chop. Process to finely chop. Trim ends; firm pressure. Trim ends; firm pressure. 1 to 2 = ¼ cup 1 to 2 = ¼ cup Cut into 1-inch pieces; pulse to chop. Trim, discard dark green parts, place upright in feed tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure. 1 pound raw = 10 cups raw 1 pound raw = 1½ cups cooked 1 pound raw = 10 cups raw Pulse to chop. Process to purée. Roll leaves together and place upright in feed tube; medium pressure. 1 pound = 3 cups 1 pound = 3 cups 1 pound = 3 cups Cut into 1-inch pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds: trim and place horizontally in feed tube. Medium pressure. ½ pound = 1 cup ¼ pound = 1 cup Cut into 1-inch pieces. Process soft cheeses until smooth. Cut into 1-inch pieces; pulse to chop. Med. Shred Fine Shred Chop Slice Med. Shred Fine Shred Chop Med. Shred Fine Shred Purée Chop Slice Chop Shred Chop ¼ pound = 1 cup ¼ pound = 1 cup Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding. ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup Cut into ½- to 1-inch pieces; temperature not critical. Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure. ¾ pound = 3 cup ¼ pound = 1 cup ¼ pound = 1 cup Cut into ½- to 1 inch pieces; temperature not critical. *Never process cheese that cannot be pierced with the tip of a sharp knife. Cheese should be room temperature. Cheese should be room temperature. As with all fruit and cooked vegetable purées, cut ingredients into 1-inch pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce portions. ¼ pound (1 stick) = ½ cup ¼ pound (1 stick) = ½ cup Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavoring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using. Butter should be cold, not frozen; medium pressure. 1-ounce = ¼ cup grated 1-ounce = ¼ cup grated Cut into ½- to 1-inch pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated. Chill chocolate; medium to firm pressure. 12 to 14 graham wafers = Break up ingredients into ½- to 1-inch pieces. Process 1 cup crumbs; 1 slice bread until fine. Breadcrumbs: make from fresh, stale or = ½ cup crumbs toasted bread. 14