Cuisinart FP-12DCS 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
Metal Blade
Pastry Dough
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.
PROCESS YIELD
Chop 8 egg whites = 1 cup firm
whites
Chop 2 pound boneless = 4 cups
Purée 1 pound boneless = 2 cups
Slice 1 pound boneless = 2 cups
Chop/ Purée Can make up to 16
8-ounce servings.
Chop ¾ pound = 3 cups
Purée ¼ pound = 1 cup
¼ pound = 1 cup
Slice
Shred (fine/med.) ¼ pound = 1 cup
Chop 1 pound = 2 cups
Purée 10 ounces = ¾ cup
Chop 1 cup = ½ cup whipped
Mix
Mix
Mix
Knead
Mix
Knead
DIRECTIONS
Egg whites should be room temperature; add 1
teaspoon 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 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 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.
*Slicing meats works best when semi-frozen.
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 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 warm liquid to proof 2¼ teaspoons
dry active yeast. Sugar/honey aids in activating yeast,
so add a small amount, about 1 teaspoon, to the warm
liquid/yeast mixture when proofing. Food processor can
handle up to 5 cups 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.*
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