Cuisinart FP-14DC FP-14DC Manual - Page 12

USER GUIDE & CAPACITY CHART FOOD FRUITS Apples Avocados Bananas Berries TOOL Metal Blade Metal Blade Slicing Disc Shredding Disc Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc Coconuts Metal Blade Kiwis Mangoes Peaches/ Nectarines Citrus Fruits; Lemons, Limes & Oranges Shredding Disc Slicing Disc Metal Blade Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc Dried (sticky) Fruits VEGETABLES Beans - Green, Wax Broccoli/ Cauliflower Cabbage Carrots 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 Chop Purée Slice Shred Chop Purée Purée Slice Purée Slice Chop Shred Slice Chop Purée Chop Purée Slice Chop Slice Chop Purée Slice Chop Purée Slice Shred Chop Slice Shred Chop Purée Slice Shred YIELD DIRECTIONS 1 pound = 3 cups 1 pound = 3 cups 1 apple = ¾ cup 1 apple = ¾ cup Cut into 1-inch pieces; pulse to chop - process for fine chop. Process to purée cooked and peeled apples for applesauce. Medium pressure Medium pressure 1 medium = 1 cup 1 medium = 1 cup Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée. 3 medium = 1 cup 1 pound = 2 cups Process to purée ripe bananas. Light pressure for firm bananas. 1 pint fresh = 2 cups; 10 ounce-bag frozen = 1½ cups 1 pint = 2 cups Process until puréed. Strain to remove seeds. Thaw frozen berries before processing. Strawberries: remove stems; stack berries on their side. Medium pressure. 1 medium = 4 cups 1 medium = 4 cups Cut flesh into 1-inch pieces; pulse to chop. Process to finely chop. Cut flesh to fit feed tube, medium pressure. 2 kiwis = ¾ cup Chill and peel; light pressure. 1 medium = ¾ to 1 cup 1 medium = ¾ to 1 cup Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée. 1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; peel and process to purée. Remove pit, light pressure. For medium fruit: Zest: use vegetable peeler to remove rind; process. For 1 lemon = 2 to 3 teaspoons the finest chopped zest, add small amount of sugar to zest; 1 lime = 1 tsp zest; chop with zest 1 orange = 1½ tablespoons Trim ends; place upright in feed tube. Medium pressure. zest 1 pound = 2½ cups Chill fruit. Add some flour from recipe to work bowl. Process using short pulses until desired consistency. 1 cup = ½ cup purée 1 pound = 3 cups Process to purée cooked beans. "French-cut": trim beans; stack in feed tube horizontally. Light pressure. 1 pound raw = 2 cups 1 pound cooked = 1 cup Broccoli stems only Broccoli stems only Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure. 2 pounds = 8 cups 2 pounds = 8 cups 2 pounds = 8 cups Cut into 1-inch pieces; pulse to chop to desired consistency. Cut in wedges to fit feed tube; remove center core. Light to no pressure. Use slicing disc for coleslaw. Use shredding disc for extra-fine needs. 1 pound (6 med) = 3 cups 2 med cooked = ½ cup purée 1 pound (6 med) = 3 cups 1 pound (6 med) = 2½ cups Cut into 1-inch 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. 12