Cuisinart FP16DCU Manual page 17

times at a rate of 1 second on, 1 second off, until the food is coarsely chopped. For more
fi nely chopped results, press the 'ON' button, letting the machine run continuously until
the desired consistency is reached. Check frequently to avoid over processing. Use the
spatula to scrape down the sides of the work bowl if necessary.
To purée fruits and cooked vegetables:
Cut the food into 2.5cm pieces and place in work bowl. Use the 'PULSE' button to chop
coarsely, then press the 'ON' button and process continuously until food is puréed.
N.B. Cooked potatoes are an exception to this procedure. They develop a gluey texture
when processed with the metal blade.
When making soup, you will want to purée vegetables that have been cooked in liquid.
Don't add the liquid to the work bowl, use a slotted spoon to transfer the vegetables from
the pan to the work bowl. They will purée faster and smoother without liquid. Then
add just enough liquid to make the purée pourable; return to the soup liquid and stir to
combine.
To chop hard foods:
To chop hard food like garlic and hard cheese, you will need to use the small feed tube,
ensuring the lid and large pusher are locked into place (refer to 'Instructions for Use'
Section A&B). Press the 'ON' button and drop the food through the small feed tube while
the machine is running.
Small foods like garlic can be dropped in whole. Large foods like hard cheese should be
cut into 2.5cm pieces and added a few pieces at a time. This method of processing gives
a crushed texture to garlic, shallots and onions. Hard cheese and coconut will have the
same texture as if they had been hand grated.
WARNING! Never try to process cheese that is too hard to cut with a knife. You may
damage the blade or the appliance.
To chop fresh herbs:
For herbs, the work bowl and the metal chopping blade must all be thoroughly cleaned
and dried. Remove the stems from herbs. Add the leaves to work bowl and process, using
the 'ON' button until chopped as fi ne as desired.
To chop meat, poultry, fi sh and seafood:
The food should be very cold, but not frozen. Cut into 2.5cm pieces and place in work
bowl. Use the 'PULSE' button 3 or 4 times at a rate of 1 second on, 1 second off. If the
food is not chopped fi ne enough, let the processor run continuously, using the 'ON' button,
for a few seconds. Check the texture often to avoid over-processing. Use a spatula to
scrape food down from the sides of the bowl as necessary.
To purée meat, poultry, fi sh and seafood
The food should be very cold but not frozen. Cut into 2.5cm pieces and place in work
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