Dough Blade; Slicing/Shredding Discs - Cuisinart Expert Prep Pro Manual

Dough Blade

Dough Blade Operation
For use with the Large Work Bowl only. To fit the Dough Blade,
carefully lower it onto the shaft and push into place.
Kneading (using Dough Blade or Large Chopping/Mixing Blade)
• The Chopping/Mixing Blade is ideal for pastry doughs, while the
Dough Blade is specifically designed for kneading yeast doughs.
• The Large Pusher Lock (located on the Work Bowl Cover and marked
each side with 'Lock' and an arrow) is recommended to be in the
locked position when kneading dough to avoid it from moving around
— some vibration is still normal. To lock, simply pull the Pusher Lock
towards you, which will prevent the removal of the large feed tube.

Slicing/Shredding Discs

Assembly
NOTE: The Slicing and Shredding/Grating Discs can only be used in the Large Work Bowl.
Fit the large work bowl to the base, then lower the Stem Adapter onto the shaft. If using the
Adjustable Slicing Disc, use the rotating hub and indicator markings to select slicing thickness from
1 to 7 (1, thin slice; 7, thick slice). Using the plastic hub, align and insert the disc over the Stem
Adapter. Ensure the disc is the correct side up with the text visible. The plastic hub may be used for
removal of the disc.
If using the Reversible Shredding Disc, determine whether the fine or coarse side will be used, and
use the plastic hub to twist into position on the Stem Adapter. Ensure the chosen side is facing
upwards with the text visible. The plastic hub may be used for removal of this disc.
Operation
• The Slicing Disc makes whole slices. It slices fruits, vegetables and
cooked meat.
• The Shredding/Grating Disc shreds most firm and hard cheeses. It
also shreds vegetables like potatoes, carrots and courgettes.
• Always pack food in the feed tube evenly for slicing and shredding.
The food will dictate the amount of pressure: Use light pressure for
soft foods, medium pressure for medium foods and firm pressure for
harder foods. Always process with even pressure.
• For round fruits or vegetables, slice a thick piece off the base so it
sits upright in the feed tube. Slice to fit tube if necessary.
• For small ingredients like mushrooms, radishes or strawberries: Trim
the ends so the food sits upright in the feed tube.
• When slicing or shredding cheese, be sure that it is well chilled.
• To shred leafy vegetables like lettuce or spinach: Roll leaves
together and stand them up in the feed tube. Process with even
pressure.
NOTE: Always use the pusher when slicing or shredding. Never
put your fi ngers in the feed tube while unit is running.
or
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User Guide
FOOD ACCESSORY CONTROL
Soft Cheeses Chopping/Mixing Low to
(ricotta, cream Blade gently mix
cheese, cottage or High to
cheese, etc.) whip
Firm Cheeses Slicing or Shredding High
(Cheddar, Swiss, Disc
Edam, Gouda,
etc.)
Hard Cheeses Chopping/Mixing Pulse
(Parmesan, Blade and High
Romano, etc.)
Slicing or Shredding
Disc
Baby Food Chopping/Mixing Pulse
Blade and High
Crumbs (Bread, Chopping/Mixing Pulse
Cookie, Cracker) Blade and High
Fresh Herbs Chopping/Mixing Pulse
Blade
Ground Meat Chopping/Mixing Pulse
Blade
"Ice Cream" Chopping/Mixing Pulse
Blade and High
Milk Shakes/ Chopping/Mixing Low
Smoothies Blade
Nuts Chopping/Mixing Pulse and
Blade High
DIRECTIONS
Have cheese at room temperature. If required, cut into 2.5cm
pieces. Process until smooth, stopping to scrape down the
sides of the bowl as needed. Perfect for making cheesecakes,
dips, pasta fillings and more.
Cheese should be well chilled before slicing/shredding.
Cut to fit feed tube. Use light to medium pressure when
slicing/shredding.
If using the Chopping/Mixing Blade, cut into 1.5cm pieces.
Pulse to break up and then process until you achieve a fine
consistency. If slicing or shredding, cut to fit the feed tube
and use light to medium pressure.
As for all fruit and vegetable purées, cut ingredients into
1.5-2.5cm pieces. Cook ingredients until completely soft.
Pulse to chop, then process until completely smooth
(add steaming liquid through the feed tube when processing
if necessary). Keep frozen in ice cube trays for individual
portions.
Break into pieces. Pulse to break up, and then process until
you achieve the desired consistency. This will make perfect
crumbs for coating meats and fish. Processed cookies make
delicious pie and cake crusts.
Wash and dry herbs thoroughly. Pulse to roughly chop.
Continue pulsing until desired consistency is achieved.
Cut meat into 2.5cm pieces. Pulse to chop, about 25 pulses,
or until desired consistency is achieved.
If a purée is desired, continue to process. Never chop/purée
more than 2 pounds at one time. Make sure to never process
meat containing bones.
Cut frozen fruit into 2.5cm pieces and add to the work bowl
with liquid (juice or milk), any desired sweeteners, such as
sugar, honey, and other flavours. Pulse to break up, then
process on High until smooth.
For milk shakes, first add ice cream. While the unit is
running, add milk through the feed tube until desired
consistency is achieved. For smoothies, add fruit first, then
add the liquid through the feed tube while the unit is
running.
Pulse to chop to desired consistency. To make a nut butter,
pulse to break up, and then process until smooth, stopping to
scrape down as necessary.
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