Cuisinart FP-14NC SERIES Instruction And Recipe Booklet page 8

FOOD TOOL PROCESS
Potatoes Metal Blade Chop 1 pound = 3½ to 4 cups (875 ml-1 L)
Metal Blade Purée 1 cup (250 ml) cooked (1-inch
Slicing Disc Slice (2.5 cm) pieces) = ½ cup (125 ml)
Shredding Disc Shred 1 pound = 3½ to 4 cups (875 ml-1 L)
1 pound = 3½ to 4 cups (875 ml-1 L)
Carrots Metal Blade Chop 1 pound (6 med) = 3 cups (750 ml)
Metal Blade Purée 2 med cooked = ½ cup (125 ml) purée
Slicing Disc Slice 1 pound (6 med) = 3 cups (750 ml)
Shredding Disc Shred 1 pound (6 med) = 2½ cups (625 ml)
Egg Whites Metal Blade Chop 8 egg whites = 1 cup (250 ml) firm
whites
Meat, Poultry & Metal Blade Chop 2¼ pound boneless =
Fish
4½ cups (1 L)
1 pound boneless =
Metal Blade Purée
2 cups (500 ml)
1 pound boneless =
Slicing Disc Slice
2 cups (500 ml)
Milk Shakes/ Metal Blade Chop/ Purée Can make up to 16
Smoothies 8-ounce (227 g) servings.
YIELD DIRECTIONS
Raw potatoes: cut into 1-inch (2.5 cm) pieces;
pulse to chop.
Sweet potatoes/yams: cut into 1-inch (2.5 cm)
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 discolouration; dry well before using.
Mashed potatoes: process cooked white potatoes
through medium shredding disc to avoid a gluey
consistency.
Cut into 1-inch (2.5 cm) 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.
Egg whites should be room temperature; add 1
teaspoon (5 ml) lemon juice or vinegar per white.
Process in an absolutely clean bowl for 1 to 2½
minutes until surface develops ridges and mass
of whites almost stops moving. These egg whites
should not be used in meringues. For whipped
egg whites with volume, whip with whisk or
electric mixer.
Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process for
a few seconds at a time for a finer chop. Check
texture often to avoid overprocessing.
Cut very cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process
continuously until desired texture.
Slicing cooked meat/poultry: be sure it is very
cold. Use a single chunk of meat at a time. Slicing
raw meat/poultry: cut to fit feed tube; wrap in
plastic to briefly freeze. Raw meat is ready to
slice when hard to the touch but can easily be
pierced with tip of a sharp knife.
Milkshakes: add ice cream first; process and add
milk through feed tube. Smoothies: add fruit first,
then add the liquid while processing.
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FOOD TOOL PROCESS
Nuts Metal Blade Chop ¾ pound = 3 cups (750 ml)
Metal Blade Purée ¼ pound = 1 cup (250 ml)
Slicing Disc Slice
¼ pound = 1 cup (250 ml)
Shred
Shredding Disc
¼ pound = 1 cup (250 ml)
(fine/med.)
Granulated Metal Blade Chop 1 pound = 2 cups (500 ml)
Sugar (to make
extra super-fine
sugar)
Tofu Metal Blade Purée 10 ounces = ¾ cup (175 ml)
Whipping Metal Blade Chop 1 cup (250 ml) = ½ cup
Cream
(125 ml) whipped
DOUGHS
Pastry Dough
Metal Blade Mix
Batters Metal Blade Mix
Quick Bread,
Cake & Cookies
Yeast Dough Metal Blade Mix
Breads Dough Blade Knead
Sweet Dough Metal Blade Mix
Breads & Dough Blade Knead
Coffee Cakes
Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough.
* See troubleshooting for additional direction and techniques.
YIELD DIRECTIONS
Pulse to chop. Hardness of nut dictates amount
and time of processing. If either flour or sugar is
added to nuts during processing, they can be
processed as long as possible without becoming
butter. Coarsely chopped nuts: 6 to 8 pulses.
Finely chopped nuts: pulse 2 to 3 times, then
process 20 to 30 seconds, watching carefully for
desired consistency.
Nut butter: process nuts 2 to 3 minutes, scraping
bowl as necessary. For smoothest consistency,
add some oil to nuts while processing.
Medium pressure; nuts will have a coarse texture.
Medium pressure; nuts will have a fine/medium
texture.
Process 1 minute, or until fine.
Drain; process 2 minutes or until smooth.
Process well-chilled cream until cream begins to
thicken. Add sugar as desired; process
continuously until cream reaches desired
consistency (about 3 to 4 minutes).
Pulse mixture until it has consistency between
cornmeal and small pebbly crumbs. Add water, 1
tablespoon (15 ml) at a time; pulse until a dough
forms.
First sift dry ingredients together by processing;
remove and reserve. Process the fats and sugars
together and then add any remaining liquid
ingredients. Pulse in reserved dry ingredients. Any
ingredients that need to be coarsely chopped can
be added with dry ingredients.
For finely chopped ingredients, chop separately in
small work bowl and then add to batter at the
end.
TIPS: Use ¾ cup (175 ml) warm liquid to proof
2¼ teaspoons (11.25 ml) dry active yeast. Sugar/
honey aids in activating yeast, so add a small
amount, about 1 teaspoon (5 ml) , to the warm
liquid/yeast mixture when proofing. Food
processor can handle up to 6 cups (1.5 L) white
flour for a yeast bread dough. The dough should
have a soft, pliable texture and feel only slightly
tacky.*
See TIPS above, but keep in mind that sweet
doughs will be rich and sticky and may not clean
sides of bowl; bowl may need to be scraped.
Sweet doughs require less kneading once the
ingredients are mixed.*
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