Cuisinart MP-14 MP-14N Manual - Page 4

TABLE OF CONTENTS RECOMMENDED CAPACITIES 1 UNPACKING INSTRUCTIONS 2 IMPORTANT SAFEGUARDS 4 INTRODUCTION 5 THE MACHINE INCLUDES 6 ASSEMBLY INSTRUCTIONS 6 THE MACHINE FUNCTIONS 7 OPERATING INSTRUCTIONS 7 TECHNIQUES FOR CHOPPING AND PURÉEING WITH METAL BLADE . . . . . 8 Chop raw fruits and vegetables . . . . . 8 Purée fruits and cooked vegetables . . 8 Dislodge food 8 Chop hard foods 9 Chop parsley and other fresh herbs . . 9 Chop peel from citrus fruit 9 Chop sticky fruit like dates or raisins 9 Chop meat, poultry, fish and seafood 9 Purée meat, poultry, fish and seafood 9 Chop nuts 9 Make peanut butter and other nut butters 9 Make flavored butters, spreads and dips 10 Make mayonnaise 10 Beat egg whites 10 Whip cream with metal blade 10 Make crumbs and crumb crusts . . . . 10 Make pastry 10 Make quick bread and cakes 11 Make cake mix 11 PREPARING FOOD FOR SLICING AND SHREDDING 11 Round fruits and vegetables 11 Whole peppers 11 Large fruits like pineapple 11 Cabbage and iceberg lettuce 11 Pack the feed tube for desired results 12 PRACTICING SLICING AND SHREDDING 12 REMOVING SLICED OR SHREDDED FOOD 12 TECHNIQUES FOR SLICING AND SHREDDING 12 Small, round fruits and vegetables . . 12 Long fruits and vegetables 12 Small amounts of food 12 French-cut green beans 12 Matchsticks or julienne strips 13 SLICING MEAT AND POULTRY . . . . . 13 Cooked meat and poultry 13 Uncooked meat and poultry 13 Frankfurters, salami and other sausages 13 Firm cheese like Swiss and Cheddar 13 SLICING AND SHREDDING CHEESE CHART 14 TECHNIQUES FOR KNEADING YEAST DOUGH WITH DOUGH BLADE 14 Machine capacity 14 Using the right blade 14 Measuring the flour 14 Proofing the yeast 15 Processing dry ingredients 15 Adding liquids 15 Kneading bread dough 15 Kneading sweet dough 15 Rising 15 Shaping, finishing and baking . . . . . 16 Making consecutive batches 16 PROBLEMS AND SOLUTIONS WHEN MAKING DOUGH 16 PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS 17 OPERATING INSTRUCTIONS FOR WHISK ATTACHMENT 17 TECHNIQUES FOR WHIPPING AND BEATING WITH THE WHISK ATTACHMENT 19 Beating egg whites 19 Folding beaten egg whites into base mixture 19 Freezing leftover egg yolks 19 CLEANING AND STORING 20 FOR YOUR SAFETY 20 TECHNICAL DATA 21 WARRANTY 21 3