Cuisinart FP-12DCS Instruction Booklet page 12

FOOD TOOL
Celery Metal Blade
Slicing Disc
Cucumbers Metal Blade
Slicing Disc
Shredding Disc
Garlic Metal Blade
Ginger Metal Blade
Slicing Disc
Shredding Disc
Herbs - Fresh Metal Blade
Jalapeño Metal Blade
Slicing Disc
Leeks Metal Blade
Slicing Disc
Mushrooms Metal Blade
Slicing Disc
Shredding Disc
Onions Metal Blade
Slicing Disc
Peppers - Bell Metal Blade
Slicing Disc
Pickles Metal Blade
Slicing Disc
Potatoes Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
PROCESS YIELD
Chop 2 medium stalks = ½ cup
Slice 2 medium stalks = ½ cup
Chop 1 medium = 1½ cups
1 medium = 1½ cups
Slice
1 medium = 1½ cups
Shred
Chop 1 head = 12 to 16 cloves;
1 medium clove = ½
teaspoon
Chop 1-inch pieces = 1
tablespoon
Slice 4 ounces = ½ cup
Shred 4 ounces = ½ cup
Chop 1 cup loosely packed = ¹∕ ³
cup
Chop 1 medium pepper = 3
tablespoons
Shred 1 medium pepper = ¼ cup
Chop 1 pound = 2 cups
Slice 1 pound = 2 cups
Chop 1 pound = 6 cups
Slice 1 pound = 5 cups
Shred 1 pound = 5 cups
Chop 1 pound = 4½ to 5 cups
Slice 1 medium = ¾ to 1 cup
Chop 1 pound = 4½ to 5 cups
Slice 1 pound = 3 cups
Chop 1 medium = ¾ cup
Slice 1 medium = ¾ cup
Chop 1 pound = 3½ to 4 cups
Purée 1 cup cooked (1-inch
pieces) = ½ cup
Slice 1 pound = 3½ to 4 cups
Shred 1 pound = 3½ to 4 cups
12
DIRECTIONS
Cut into 1 inch pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Cut into 1-inch pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Peel; with machine running, drop cloves through feed
tube to finely chop.
Peel; cut into ½-inch pieces. With machine running, drop
through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to finely
chop. Keep up to 10 days in airtight bag in refrigerator.
Remove seeds and stem. With machine running, drop
halved pepper through feed tube to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Place upright in feed tube for
narrow slices, horizontally for longer slices.
Clean leeks; trim, discard dark green parts. Cut into
1-inch pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place lengthwise in
feed tube. Medium pressure.
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Pack feed tube. Light pressure.
Cut into 1-inch pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Cut into 1-inch pieces; pulse to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Halve or quarter and place
upright in feed tube for narrow slices, horizontally for
longer slices.
Cut into 1-inch pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Raw potatoes: cut into 1-inch pieces; pulse to chop.
Sweet potatoes/yams: cut into 1-inch pieces; pulse to
chop.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes; firm pressure for sweet
potatoes/yams; light pressure for partially cooked
potatoes.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes. Note: keep sliced or
shredded raw potatoes in cold water to avoid
discoloration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.