Cuisinart FP-14DC FP-14DC Manual - Page 13

FOOD Celery Cucumbers TOOL Metal Blade Slicing Disc Metal Blade Slicing Disc Shredding Disc Garlic Metal Blade Ginger Herbs - Fresh Metal Blade Slicing Disc Shredding Disc Metal Blade Jalapeño Metal Blade Slicing Disc Leeks Metal Blade Slicing Disc Mushrooms Onions Peppers - Bell Metal Blade Slicing Disc Shredding Disc Metal Blade Slicing Disc Metal Blade Slicing Disc Pickles Potatoes Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Shredding Disc PROCESS Chop Slice Chop Slice Shred Chop Chop Slice Shred Chop Chop Shred Chop Slice Chop Slice YIELD DIRECTIONS 2 medium stalks = ½ cup 2 medium stalks = ½ cup 1 medium = 1½ cups Cut into 1 inch pieces; pulse to chop to desired consistency. Trim; place upright in feed tube. Medium pressure. Cut into 1-inch pieces; pulse to chop. 1 medium = 1½ cups Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure. 1 medium = 1½ cups 1 head = 12 to 16 cloves; 1 medium clove = ½ teaspoon 1-inch pieces = 1 tablespoon 4 ounces = ½ cup 4 ounces = ½ cup 1 cup cup loosely packed = ¹∕³ 1 medium pepper = 3 tablespoons 1 medium pepper = ¼ cup 1 pound = 2 cups 1 pound = 2 cups 1 pound = 6 cups 1 pound = 5 cups Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure. Peel; with machine running, drop cloves through feed tube to finely chop. Peel; cut into ½-inch pieces. With machine running, drop through feed tube to finely chop. Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure. Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator. Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices. Clean leeks; trim, discard dark green parts. Cut into 1-inch pieces; pulse to chop. Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure. Cut into even pieces; pulse to chop. Pack feed tube. Light pressure. Shred Chop Slice Chop Slice Chop Slice Chop Purée Slice Shred 1 pound = 5 cups 1 pound = 4½ to 5 cups 1 medium = ¾ to 1 cup 1 pound = 4½ to 5 cups 1 pound = 3 cups 1 medium = ¾ cup 1 medium = ¾ cup 1 pound = 3½ to 4 cups 1 cup cooked (1-inch pieces) = ½ cup 1 pound = 3½ to 4 cups 1 pound = 3½ to 4 cups Pack feed tube. Light pressure. Cut into 1-inch pieces; pulse to chop. Trim; place in feed tube. Medium pressure. Cut into 1-inch pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices. Cut into 1-inch pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for longer slices. Medium pressure. Raw potatoes: cut into 1-inch pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch pieces; pulse to chop. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discoloration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency. 13