Cuisinart Elite FP-14N Series Instruction/Recipe Booklet page 14

FOOD TOOL
Radishes Metal Blade
Slicing Disc
Shredding Disc
Scallions Metal Blade
Slicing Disc
Spinach Metal Blade
Metal Blade
Slicing Disc
Zucchini/Summer Metal Blade
Squash
Slicing Disc
Shredding Disc
CHEESES
Metal Blade
Soft Cheeses;
Metal Blade
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Shredding Disc
Paese
Shredding Disc
Firm Cheeses; Metal Blade
Cheddar, Swiss,
Slicing Disc
Edam & Gouda
Shredding Disc
Shredding Disc
Hard Cheeses; Metal Blade
Parmesan &
Romano
Shredding Disc
Shredding Disc
ADDITIONAL
FOODS
Baby Food
Metal Blade
Butter Metal Blade
Slicing Disc
Chocolate Metal Blade
Shredding Disc
Crumbs; Bread, Metal Blade
Cookies &
Crackers
PROCESS YIELD
Chop ½ pound = 1½ cups
½ pound = 1½ cups
Slice
½ pound = 1½ cups
Shred
Chop 1 to 2 = ¼ cup
Slice 1 to 2 = ¼ cup
Chop 1 pound raw = 10 cups raw
Purée 1 pound raw = 1½ cups
cooked
Slice 1 pound raw = 10 cups raw
Chop 1 pound = 3 cups
Slice 1 pound = 3 cups
Shred 1 pound = 3 cups
Purée ½ pound = 1 cup
Chop ¼ pound = 1 cup
Med. Shred ¼ pound = 1 cup
Fine Shred ¼ pound = 1 cup
Chop ¼ pound = 1 cup
Slice ¼ pound = 1 cup
Med. Shred ¼ pound = 1 cup
Fine Shred ¼ pound = 1 cup
Chop ¾ pound = 3 cups
Med. Shred
¼ pound = 1 cup
Fine Shred
¼ pound = 1 cup
Purée
Chop ¼ pound (1 stick) = ½ cup
Slice ¼ pound (1 stick) = ½ cup
Chop 1 ounce = ¼ cup grated
Shred
1 ounce = ¼ cup grated
Chop 12 to 14 graham wafers =
1 cup crumbs; 1 slice bread
= ½ cup crumbs
14
DIRECTIONS
Cut into 1-inch pieces; pulse to chop. Process to finely
chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Cut into 1-inch pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: Trim; place
horizontally 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 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 pieces. Process soft cheeses until smooth.
Cut into 1-inch 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 pieces; temperature not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Cut into ½- to 1-inch 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 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 portions.
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: Process flavoring
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 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 pieces. Process
until fine. Breadcrumbs: Make from fresh, stale or
toasted bread.