User Guide And Capacity Chart - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

USER GUIDE & CAPACITY CHART
FOOD TOOL
FRUITS
Metal Blade
Apples
Metal Blade
Slicing Disc
Shredding Disc
Avocados Metal Blade
Metal Blade
Bananas Metal Blade
Slicing Disc
Berries Metal Blade
Slicing Disc
Coconuts Metal Blade
Shredding Disc
Kiwis Slicing Disc
Mangoes Metal Blade
Metal Blade
Peaches/ Metal Blade
Nectarines Metal Blade
Slicing Disc
Citrus Fruits; Metal Blade
Lemons, Limes &
Oranges
Slicing Disc
Dried (sticky) Metal Blade
Fruits
VEGETABLES
Metal Blade
Slicing Disc
Beans - Green,
Wax
Broccoli/ Metal Blade
Cauliflower Metal Blade
Slicing Disc
Shredding Disc
Cabbage Metal Blade
Slicing Disc
Shredding Disc
Carrots Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
PROCESS
YIELD
Chop 1 pound = 3 cups (750 ml)
Purée 1 pound = 3 cups (750 ml)
Slice 1 apple = ¾ cup (175 ml)
Shred 1 apple = ¾ cup (175 ml)
Chop 1 medium = 1 cup (250 ml)
Purée 1 medium = 1 cup (250 ml)
Purée 3 medium = 1 cup (250 ml)
Slice 1 pound = 2 cups (500 ml)
Purée 1 pint fresh = 2 cups (500 ml); 10
ounce-bag frozen = 1½ cups (375 ml)
1 pint = 2 cups (500 ml)
Slice
Chop 1 medium = 4 cups (1 L)
Shred
1 medium = 4 cups (1 L)
Slice 2 kiwis = ¾ cup (175 ml)
Chop 1 medium = ¾ to 1 cup (175 ml-250 ml)
1 medium = ¾ to 1 cup (175 ml-250 ml)
Purée
Chop 1 lb = 2 to 2½ cups (500-625 ml)
Purée 1 lb = 2 to 2½ cups (500-625 ml)
Slice 1 lb = 2 to 2½ cups (500-625 ml)
Chop For medium fruit:
1 lemon = 2 to 3 teaspoons (10-15 ml)
zest; 1 lime = 1 tsp (5 ml) zest;
Slice 1 orange = 1½ tablespoons (25 ml)
zest
Chop 1 pound = 2½ cups (625 ml)
Purée 1 cup (250 ml) = ½ cup (125 ml) purée
Slice 1 pound = 3 cups (750 ml)
Chop 1 pound raw = 2 cups (500 ml)
Purée 1 pound cooked = 1 cup (250 ml)
Slice Broccoli stems only
Shred Broccoli stems only
Chop 2 pounds = 8 cups (2 L)
2 pounds = 8 cups (2 L)
Slice
Shred
2 pounds = 8 cups (2 L)
Chop 1 pound (6 med) = 3 cups (750 ml)
Purée 2 med cooked = ½ cup (125 ml) purée
Slice 1 pound (6 med) = 3 cups (750 ml)
Shred 1 pound (6 med) = 2½ cups (625 ml)
DIRECTIONS
Cut into 1-inch (2.5 cm) pieces; pulse to chop – process
for fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Process to purée ripe bananas.
Light pressure for firm bananas.
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Strawberries: remove stems; stack berries on their side.
Medium pressure.
Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop.
Process to finely chop.
Cut flesh to fit feed tube, medium pressure.
Chill and peel; light pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; peel and process to
purée.
Remove pit, light pressure.
Zest: use vegetable peeler to remove rind; process. For
the finest chopped zest, add small amount of sugar to
chop with zest
Trim ends; place upright in feed tube. Medium pressure.
Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired consistency.
Process to purée cooked beans.
"French-cut": trim beans; stack in feed tube horizontally.
Light pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove centre core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
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.
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