User Guide And Capacity Chart - Cuisinart FP-12DCS 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
Beans - Green,
Slicing Disc
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
Purée 1 pound = 3 cups
Slice 1 apple = ¾ cup
Shred 1 apple = ¾ cup
Chop 1 medium = 1 cup
Purée 1 medium = 1 cup
Purée 3 medium = 1 cup
Slice 1 pound = 2 cups
Purée 1 pint fresh = 2 cups; 10
ounce-bag frozen = 1½
cups
Slice 1 pint = 2 cups
Chop 1 medium = 4 cups
Shred 1 medium = 4 cups
Slice 2 kiwis = ¾ cup
Chop 1 medium = ¾ to 1 cup
Purée 1 medium = ¾ to 1 cup
Chop 1 lb = 2 to 2½ cups
Purée 1 lb = 2 to 2½ cups
Slice 1 lb = 2 to 2½ cups
Chop For medium fruit:
1 lemon = 2 to 3 teaspoons
zest; 1 lime = 1 tsp zest;
Slice 1 orange = 1½ tablespoons
zest
Chop 1 pound = 2½ cups
Purée 1 cup = ½ cup purée
Slice 1 pound = 3 cups
Chop 1 pound raw = 2 cups
Purée 1 pound cooked = 1 cup
Slice Broccoli stems only
Shred Broccoli stems only
Chop 2 pounds = 8 cups
Slice 2 pounds = 8 cups
Shred 2 pounds = 8 cups
Chop 1 pound (6 med) = 3 cups
Purée 2 med cooked = ½ cup
purée
Slice 1 pound (6 med) = 3 cups
1 pound (6 med) = 2½ cups
Shred
11
DIRECTIONS
Cut into 1-inch 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 pieces; pulse to chop.
Cut into 1-inch 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 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 pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch 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 pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove center core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Cut into 1-inch 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.