Cuisinart FP-14BK Instruction Manual - Page 13

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 Metal Blade Metal Blade Shredding Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Shredding Disc Hard Cheeses; Parmesan & Romano ADDITIONAL FOODS Baby Food 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 YIELD DIRECTIONS Chop ½ pound = 1½ cups (375 ml) Slice ½ pound = 1½ cups (375 ml) Shred ½ pound = 1½ cups (375 ml) Cut into 1-inch (2.5 cm) pieces; pulse to chop. Process to finely chop. Trim ends; firm pressure. Trim ends; firm pressure. Chop 1 to 2 = ¼ cup (50 ml) Slice 1 to 2 = ¼ cup (50 ml) Cut into 1-inch (2.5 cm) 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. Chop 1 pound raw = 10 cups (2.50 L) raw Purée 1 pound raw = 1½ cups (375 ml) cooked Slice 1 pound raw = 10 cups (2.50 L) raw Pulse to chop. Process to purée. Roll leaves together and place upright in feed tube; medium pressure. Chop 1 pound = 3 cups (750 ml) Slice 1 pound = 3 cups (750 ml) Shred 1 pound = 3 cups (750 ml) Cut into 1-inch (2.5 cm) 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. Purée ½ pound = 1 cup (250 ml) Chop Med. Shred Fine Shred ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until smooth. Cut into 1-inch (2.5 cm) pieces; pulse to chop. Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding. Chop Slice Med. Shred Fine Shred ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature not critical. Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure. Chop ¾ pound = 3 cup (750 ml) Med. Shred Fine Shred ¼ pound = 1 cup (250 ml) ¼ pound = 1 cup (250 ml) Cut into ½- to 1 inch (1.25-2.5 cm) 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 (2.5 cm) pieces. Steam cooked ingredients until completely soft. Pulse to chop, then Purée 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 (30 ml) portions. Chop ¼ pound (1 stick) = ½ cup (125 ml) Slice ¼ pound (1 stick) = ½ cup (125 ml) Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavouring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using. Butter should be cold, not frozen; medium pressure. Chop Shred 1-ounce (30 ml) = ¼ cup (50 ml) grated 1-ounce (30 ml) = ¼ cup (50 ml) grated Cut into ½- to 1-inch (2.5 cm) 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. Chop 12 to 14 graham wafers = Break up ingredients into ½- to 1-inch (1.25-2.5 cm) 1 cup (250 ml) crumbs; 1 slice bread = pieces. Process until fine. Breadcrumbs: make from ½ cup (125 ml) crumbs fresh, stale or toasted bread. 13