Cuisinart FP-14NC SERIES Instruction And Recipe Booklet page 7

USER GUIDE & CAPACITY CHART
FOOD TOOL PROCESS
FRUITS Metal Blade Chop 1 pound = 3 cups (750 ml)
Apples
Metal Blade Purée 1 pound = 3 cups (750 ml)
Slicing Disc Slice 1 apple = ¾ cup (175 ml)
Shredding Disc Shred 1 apple = ¾ cup (175 ml)
Avocados Metal Blade Chop 1 medium = 1 cup (250 ml)
Metal Blade Purée 1 medium = 1 cup (250 ml)
Bananas Metal Blade Purée 3 medium = 1 cup (250 ml)
Slicing Disc Slice 1 pound = 2 cups (500 ml)
Berries Metal Blade Purée 1 pint fresh = 2 cups (500 ml); 10
ounce-bag frozen = 1½ cups (375 ml)
Slice 1 pint = 2 cups (500 ml)
Slicing Disc
Coconuts Metal Blade Chop 1 medium = 4 cups (1 L)
Shredding Disc Shred
1 medium = 4 cups (1 L)
Kiwis Slicing Disc Slice 2 kiwis = ¾ cup (175 ml)
Mangoes Metal Blade Chop 1 medium = ¾ to 1 cup (175 ml-250 ml)
Metal Blade Purée 1 medium = ¾ to 1 cup (175 ml-250 ml)
Peaches/ Metal Blade Chop 1 lb = 2 to 2½ cups (500-625 ml)
Nectarines Metal Blade Purée 1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
Slicing Disc Slice
Citrus Fruits; Metal Blade Chop For medium fruit:
Lemons, Limes 1 lemon = 2 to 3 teaspoons (10-15 ml)
& Oranges zest; 1 lime = 1 tsp (5 ml) zest;
Slicing Disc Slice 1 orange = 1½ tablespoons (25 ml)
zest
Dried (sticky) Metal Blade Chop 1 pound = 2½ cups (625 ml)
Fruits
VEGETABLES Metal Blade Purée 1 cup (250 ml) = ½ cup (125 ml) purée
Slicing Disc Slice 1 pound = 3 cups (750 ml)
Beans - Green,
Wax
Broccoli/ Metal Blade Chop 1 pound raw = 2 cups (500 ml)
Cauliflower Metal Blade Purée 1 pound cooked = 1 cup (250 ml)
Slicing Disc Slice Broccoli stems only
Shredding Disc Shred Broccoli stems only
Cabbage Metal Blade Chop 2 pounds = 8 cups (2 L)
2 pounds = 8 cups (2 L)
Slicing Disc Slice
Shredding Disc
Shred
2 pounds = 8 cups (2 L)
YIELD DIRECTIONS
Cut into 1-inch (2.5 cm) pieces; pulse to chop –
process for fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Process to purée ripe bananas.
Light pressure for firm bananas.
Process until puréed. Strain to remove seeds.
Thaw frozen berries before processing.
Strawberries: remove stems; stack berries on
their side.
Medium pressure.
Cut flesh into 1-inch (2.5 cm) pieces; pulse to
chop. Process to finely chop.
Cut flesh to fit feed tube, medium pressure.
Chill and peel; light pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; peel and process
to purée.
Remove pit, light pressure.
Zest: use vegetable peeler to remove rind;
process. For the finest chopped zest, add small
amount of sugar to chop with zest
Trim ends; place upright in feed tube. Medium
pressure.
Chill fruit. Add some flour from recipe to work
bowl. Process using short pulses until desired
consistency.
Process to purée cooked beans.
"French-cut": trim beans; stack in feed tube
horizontally. Light pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Cut in wedges to fit feed tube; remove centre
core. Light to no pressure. Use slicing disc for
coleslaw.
Use shredding disc for extra-fine needs.
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FOOD TOOL PROCESS
Celery Metal Blade Chop 2 medium stalks = ½ cup (125 ml)
Slicing Disc Slice 2 medium stalks = ½ cup (125 ml)
Cucumbers Metal Blade Chop 1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
Slice
Slicing Disc
Shredding Disc Shred
1 medium = 1½ cups (375 ml)
Garlic Metal Blade Chop 1 head = 12 to 16 cloves;
1 medium clove = ½ teaspoon (2 ml)
Ginger Metal Blade Chop 1-inch (2.5 cm) pieces =
1 tablespoon (15 ml)
Slicing Disc Slice 4 ounces = ½ cup (125 ml)
Shredding Disc Shred 4 ounces = ½ cup (125 ml)
Herbs - Fresh Metal Blade Chop 1 cup (250 ml) loosely packed =
¹∕ ³ cup (75 ml)
Jalapeño Metal Blade Chop 1 medium pepper = 3 tablespoons
(45 ml)
Slicing Disc Shred 1 medium pepper = ¼ cup (50 ml)
Leeks Metal Blade Chop 1 pound = 2 cups (500 ml)
Slicing Disc Slice 1 pound = 2 cups (500 ml)
Mushrooms Metal Blade Chop 1 pound = 6 cups (1.5 L)
Slicing Disc Slice 1 pound = 5 cups (1.25 L)
Shredding Disc Shred 1 pound = 5 cups (1.25 L)
Onions Metal Blade Chop 1 pound = 4½ to 5 cups
(1.1-1.25 L)
Slicing Disc Slice 1 medium = ¾ to 1 cup (175-250 ml)
Peppers - Bell Metal Blade Chop 1 pound = 4½ to 5 cups (1.25 L)
Slicing Disc Slice 1 pound = 3 cups (750 ml)
Pickles Metal Blade Chop 1 medium = ¾ cup (175 ml)
Slicing Disc Slice 1 medium = ¾ cup (175 ml)
YIELD DIRECTIONS
Cut into 1 inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Trim; place upright in feed tube. Medium
pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in
feed tube. Medium pressure.
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 (1.25 cm) 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 (2.5 cm) 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.
Pack feed tube. Light pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Cut into 1-inch (2.5 cm) 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 (2.5 cm) pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally
for longer slices. Medium pressure.
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