Cuisinart FP-12NC Series Instruction And Recipe Booklet page 7

FOOD TOOL
Carrots Metal Blade Chop 1 pound (6 med) = 3 cups (710 ml)
Metal Blade Purée 2 med cooked = ½ cup (125 ml)
purée
Slicing Disc Slice
1 pound (6 med) = 3 cups (710 ml)
Shredding Disc Shred
1 pound (6 med) = 2½ cups (625 ml)
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)
Slicing Disc Slice
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)
1 pound = 5 cups (1.25 L)
Slicing Disc Slice
Shred
Shredding Disc 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 (710 ml)
Pickles Metal Blade Chop 1 medium = ¾ cup (175 ml)
Slicing Disc Slice 1 medium = ¾ cup (175 ml)
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YIELD DIRECTIONS
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.
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.
FOOD TOOL YIELD
Potatoes Metal Blade Chop 1 pound = 3½ to 4 cups
(875 ml-0.95 L)
Purée
Metal Blade
1 cup (250 ml) cooked (1-inch
(2.5 cm) pieces) = ½ cup (125 ml)
Slice
Slicing Disc
1 pound = 3½ to 4 cups
(875 ml-0.95 L)
Shred
Shredding Disc
1 pound = 3½ to 4 cups (875 ml-1 L)
Radishes Metal Blade Chop ½ pound = 1½ cups (355 ml)
Slicing Disc Slice ½ pound = 1½ cups (355 ml)
Shredding Disc Shred
½ pound = 1½ cups (355 ml)
Scallions Metal Blade Chop 1 to 2 = ¼ cup (50 ml)
Slicing Disc Slice 1 to 2 = ¼ cup (50 ml)
Spinach Metal Blade Chop 1 pound raw = 10 cups
(2.50 L) raw
1 pound raw = 1½ cups
Metal Blade Purée
(375 ml) cooked
Slicing Disc 1 pound raw = 10 cups
Slice
(2.50 L) raw
Zucchini/Summer Metal Blade Chop 1 pound = 3 cups (710 ml)
Squash
Slicing Disc Slice 1 pound = 3 cups (710 ml)
Shredding Disc Shred 1 pound = 3 cups (710 ml)
CHEESES Metal Blade Purée ½ pound = 1 cup (250 ml)
Soft Cheeses;
Ricotta, Cream,
Chop ¼ pound = 1 cup (250 ml)
Metal Blade
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel Med. ¼ pound = 1 cup (250 ml)
Shredding Disc
Paese Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Firm Cheeses; Metal Blade Chop ¼ pound = 1 cup (250 ml)
Cheddar, Swiss,
Edam & Gouda
Slicing Disc Slice
¼ pound = 1 cup (250 ml)
Med.
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
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.
Process to finely chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim;
place lengthwise in feed tube. Medium pressure.
Pulse to chop.
Process to purée.
Roll leaves together and 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. Long slices:
trim; place horizontally in feed tube. Medium
pressure.
Shredding: trim; place upright in feed tube. Long
shreds: trim and place horizontally in feed tube.
Medium pressure.
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses
until smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be
frozen for 25 to 30 minutes before shredding.
Cut into ½- to 1-inch (1.25-2.5 cm) pieces;
temperature not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
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