Cuisinart FP-14 FP-14DC Manual - Page 15

FOOD Egg Whites TOOL Metal Blade Meat, Poultry & Metal Blade Fish Metal Blade Slicing Disc Milk Shakes/ Smoothies Nuts Metal Blade Metal Blade Metal Blade Slicing Disc Shredding Disc Granulated Sugar Metal Blade (to make extra super-fine sugar) Tofu Metal Blade Whipping Cream Metal Blade DOUGHS Pastry Dough Metal Blade Batters Quick Bread, Cake & Cookies Metal Blade Yeast Dough Breads Metal Blade Dough Blade Sweet Dough Breads & Coffee Cakes Metal Blade Dough Blade PROCESS Chop Chop Purée Slice Chop/ Purée Chop Purée Slice Shred (fine/med.) Chop YIELD 8 egg whites = 1 cup firm whites 2¼ pound boneless = 4½ cups 1 pound boneless = 2 cups 1 pound boneless = 2 cups Can make up to 16 8-ounce servings. ¾ pound = 3 cups ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup 1 pound = 2 cups DIRECTIONS Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk or electric mixer. Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing. Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process continuously until desired texture. Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife. *Slicing meats works best when semi-frozen. Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing. Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency. Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing. Medium pressure; nuts will have a coarse texture. Medium pressure; nuts will have a fine/medium texture. Process 1 minute, or until fine. Purée Chop Mix Mix Mix Knead Mix Knead 10 ounces = ¾ cup 1 cup = ½ cup whipped Drain; process 2 minutes or until smooth. Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes). Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon at a time; pulse until a dough forms. First sift dry ingredients together by processing; remove and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end. TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.* See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.* Note: Use dough blade for kneading dough in the large bowl only. The medium or small bowls may not be used for dough. *See troubleshooting for additional direction and techniques. 15