Cuisinart FP-12NC Series Instruction And Recipe Booklet page 8

FOOD TOOL
Hard Cheeses; Metal Blade Chop ¾ pound = 3 cup (710 ml)
Parmesan &
Romano
Med.
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
ADDITIONAL
FOODS
Baby Food
Metal Blade Purée
Butter Metal Blade Chop ¼ pound (1 stick) =
½ cup (125 ml)
Slicing Disc Slice
¼ pound (1 stick) = ½ cup (125 ml)
Chocolate Metal Blade Chop 1-ounce (30 ml) = ¼ cup (50 ml)
grated
Shredding Disc Shred 1-ounce (30 ml) = ¼ cup (50 ml) grated
Crumbs; Bread, Metal Blade Chop 12 to 14 graham wafers =
Cookies & 1 cup (250 ml) crumbs; 1 slice bread =
Crackers
½ cup (125 ml) crumbs
Egg Whites Metal Blade Chop 8 egg whites = 1 cup (250 ml) firm
whites
Meat, Poultry & Metal Blade Chop 2 pound boneless = 4½ cups (1 L)
Fish
1 pound boneless = 2 cups (500 ml)
Purée
Metal Blade
1 pound boneless = 2 cups (500 ml)
Slicing Disc Slice
Milk Shakes/ Metal Blade Chop/ Can make up to 16
Smoothies 8-ounce (227 g) servings.
Purée
14
YIELD DIRECTIONS
Cut into ½- to 1 inch (1.25-2.5 cm) pieces;
temperature not critical. *Never process cheese that
cannot be pierced with the tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch (2.5 cm) pieces. Steam
cooked ingredients until completely soft. Pulse to
chop, then process until completely smooth. To
ensure there are no lumps, press mixture through a
fine mesh strainer. Keeps well frozen in ice cube
trays for individual 1-ounce (30 ml) portions.
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavouring
ingredients before adding butter. Pastry: cut butter
into small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
Cut into ½- to 1-inch (2.5 cm) pieces (or use
chocolate chips). Pulse to start, then process to
desired consistency. Texture will appear more
rounded than grated.
Chill chocolate; medium to firm pressure.
Break up ingredients into ½- to 1-inch (1.25-2.5 cm)
pieces. Process until fine. Breadcrumbs: make from
fresh, stale or toasted bread.
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.
FOOD TOOL PROCESS YIELD
Nuts Metal Blade Chop ¾ pound = 3 cups (710 ml)
Metal Blade Purée ¼ pound = 1 cup (250 ml)
Slicing Disc Slice ¼ pound = 1 cup (250 ml)
Shredding Disc Shred (fine/med.) ¼ pound = 1 cup (250 ml)
Granulated Sugar Metal Blade Chop 1 pound = 2 cups (500 ml)
(to make extra
super-fine sugar)
Tofu Metal Blade Purée 10 ounces = ¾ cup (175 ml)
Whipping Cream Metal Blade Chop 1 cup (250 ml) = ½ cup
(125 ml) whipped
DOUGHS
Metal Blade Mix
Pastry Dough
Batters
Metal Blade Mix
Quick Bread,
Cake & Cookies
Yeast Dough Metal Blade Mix
Breads
Dough Blade Knead
Sweet Dough Metal Blade Mix
Breads & Coffee
Dough Blade Knead
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.
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 5 cups
(1.2 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.*
15