Cuisinart FP-14BK - Elite Food Processor Instruction Booklet page 14

FOOD TOOL
Egg Whites Metal Blade
Meat, Poultry & Metal Blade
Fish
Metal Blade
Slicing Disc
Milk Shakes/ Metal Blade
Smoothies
Nuts Metal Blade
Metal Blade
Slicing Disc
Shredding
Disc
Granulated Sugar Metal Blade
(to make extra
super-fine sugar)
Tofu Metal Blade
Whipping Cream Metal Blade
DOUGHS
Pastry Dough Metal Blade
Batters
Metal Blade
Quick Bread,
Cake & Cookies
Yeast Dough
Metal Blade
Breads Dough Blade
Sweet Dough
Metal Blade
Breads & Coffee Dough Blade
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.
14
PROCESS
YIELD
Chop 8 egg whites = 1 cup (250 ml) firm
whites
Chop 2¼ pound boneless =
4½ cups (1 L)
1 pound boneless =
Purée
2 cups (500 ml)
1 pound boneless =
Slice
2 cups (500 ml)
Chop/ Purée Can make up to 16
8-ounce (227 g) servings.
Chop ¾ pound = 3 cups (750 ml)
Purée
¼ pound = 1 cup (250 ml)
Slice
¼ pound = 1 cup (250 ml)
Shred
¼ pound = 1 cup (250 ml)
(fine/med.)
Chop 1 pound = 2 cups (500 ml)
Purée 10 ounces = ¾ cup (175 ml)
Chop 1 cup (250 ml) = ½ cup
(125 ml) whipped
Mix
Mix
Mix
Knead
Mix
Knead
DIRECTIONS
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.
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 8 cups (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.*