Cuisinart FP-14BK Instruction Manual - Page 11

USER GUIDE & CAPACITY CHART FOOD FRUITS Apples Avocados Bananas Berries Coconuts Kiwis Mangoes Peaches/ Nectarines Citrus Fruits; Lemons, Limes & Oranges Dried (sticky) Fruits VEGETABLES Beans - Green, Wax Broccoli/ Cauliflower Cabbage Carrots TOOL Metal Blade Metal Blade Slicing Disc Shredding Disc Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc Metal Blade Shredding Disc Slicing Disc Metal Blade Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Metal Blade Metal Blade Slicing Disc Shredding Disc PROCESS YIELD Chop 1 pound = 3 cups (750 ml) Purée 1 pound = 3 cups (750 ml) Slice Shred Chop Purée Purée Slice Purée 1 apple = ¾ cup (175 ml) 1 apple = ¾ cup (175 ml) 1 medium = 1 cup (250 ml) 1 medium = 1 cup (250 ml) 3 medium = 1 cup (250 ml) 1 pound = 2 cups (500 ml) 1 pint fresh = 2 cups (500 ml); 10 ounce-bag frozen = 1½ cups (375 ml) Slice 1 pint = 2 cups (500 ml) Chop 1 medium = 4 cups (1 L) Shred Slice Chop Purée Chop Purée 1 medium = 4 cups (1 L) 2 kiwis = ¾ cup (175 ml) 1 medium = ¾ to 1 cup (175 ml-250 ml) 1 medium = ¾ to 1 cup (175 ml-250 ml) 1 lb = 2 to 2½ cups (500-625 ml) 1 lb = 2 to 2½ cups (500-625 ml) Slice 1 lb = 2 to 2½ cups (500-625 ml) Chop For medium fruit: 1 lemon = 2 to 3 teaspoons (10-15 ml) zest; 1 lime = 1 tsp (5 ml) zest; Slice 1 orange = 1½ tablespoons (25 ml) zest Chop 1 pound = 2½ cups (625 ml) Purée 1 cup (250 ml) = ½ cup (125 ml) purée Slice 1 pound = 3 cups (750 ml) Chop Purée Slice Shred Chop 1 pound raw = 2 cups (500 ml) 1 pound cooked = 1 cup (250 ml) Broccoli stems only Broccoli stems only 2 pounds = 8 cups (2 L) Slice 2 pounds = 8 cups (2 L) Shred 2 pounds = 8 cups (2 L) Chop Purée Slice Shred 1 pound (6 med) = 3 cups (750 ml) 2 med cooked = ½ cup (125 ml) purée 1 pound (6 med) = 3 cups (750 ml) 1 pound (6 med) = 2½ cups (625 ml) DIRECTIONS Cut into 1-inch (2.5 cm) pieces; pulse to chop - process for fine chop. Process to purée cooked and peeled apples for applesauce. Medium pressure Medium pressure Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée. Process to purée ripe bananas. Light pressure for firm bananas. Process until puréed. Strain to remove seeds. Thaw frozen berries before processing. Strawberries: remove stems; stack berries on their side. Medium pressure. Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop. Process to finely chop. Cut flesh to fit feed tube, medium pressure. Chill and peel; light pressure. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; peel and process to purée. Remove pit, light pressure. Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest Trim ends; place upright in feed tube. Medium pressure. Chill fruit. Add some flour from recipe to work bowl. Process using short pulses until desired consistency. Process to purée cooked beans. "French-cut": trim beans; stack in feed tube horizontally. Light pressure. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Cut into 1-inch (2.5 cm) pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure. Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Cut in wedges to fit feed tube; remove centre core. Light to no pressure. Use slicing disc for coleslaw. Use shredding disc for extra-fine needs. Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired consistency. Process to purée. Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure. Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure. 11