Cuisinart FP-14C Series Instruction Booklet page 6

Kneading
(using the dough Blade or
the metal Chopping Blade
with dough Speed)
• The exclusive dough control processes pastry
doughs, batters and kneads yeast bread
doughs. The reduced RPMs of the dough
control will achieve better results. The metal
chopping blade is ideal for pastry doughs
while the dough blade is specifically designed
for kneading yeast doughs.
• The pusher lock is recommended to be in the
locked position when kneading dough to avoid
it from moving around – some vibration is still
normal.
• Dough kneading should be done in the large
bowl only.
Slicing (using the adjustable
Slicing disc)
• Always pack food in the feed tube evenly
to slice. For smaller amounts of food, use the
smaller feed tube. For cheese slicing, always
use the large feed tube. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.
• For julienne or matchstick cuts: Place food
horizontally in the feed tube and process with
even pressure to create long, plank-like slices.
Replace stack of slices in feed tube vertically
and process again using even pressure.
• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.
• For small ingredients, like mushrooms,
radishes or strawberries: Trim the ends so the
food sits upright in the feed tube. Take
advantage of the smaller feed tube if
appropriate.
• When slicing cheese, be sure that the cheese
is well chilled before slicing.
10
Shredding (using the Reversible
Shredding disc)
• Always pack food in the feed tube evenly to
shred. For smaller amounts of food, use the
smaller feed tube. For cheese shredding,
always use the large feed tube. The food will
dictate the amount of pressure: Use light
pressure for soft foods, medium pressure for
medium foods and firm pressure for harder
foods. Always process with even pressure.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
• When shredding cheese, be sure that the
cheese is well chilled before shredding.
USER GUIdE & CaPaCITY CHaRT
FOOD TOOL PROCESS
FRUITS Metal Blade Chop 1 pound = 3 cups (750 ml)
Apples
Metal Blade Purée 1 pound = 3 cups (750 ml)
Slicing Disc Slice 1 apple = ¾ cup (175 ml)
Shredding Disc Shred 1 apple = ¾ cup (175 ml)
Avocados Metal Blade Chop 1 medium = 1 cup (250 ml)
Metal Blade Purée 1 medium = 1 cup (250 ml)
Bananas Metal Blade Purée 3 medium = 1 cup (250 ml)
Slicing Disc Slice 1 pound = 2 cups (500 ml)
Berries Metal Blade Purée 1 pint fresh = 2 cups (500 ml); 10
ounce-bag frozen = 1½ cups (375 ml)
1 pint = 2 cups (500 ml)
Slice
Slicing Disc
Coconuts Metal Blade Chop 1 medium = 4 cups (1 L)
Shredding Disc Shred
1 medium = 4 cups (1 L)
Kiwis Slicing Disc Slice 2 kiwis = ¾ cup (175 ml)
Mangoes Metal Blade Chop 1 medium = ¾ to 1 cup (175 ml-250 ml)
1 medium = ¾ to 1 cup (175 ml-250 ml)
Metal Blade Purée
Peaches/ Metal Blade Chop 1 lb = 2 to 2½ cups (500-625 ml)
Nectarines Metal Blade Purée 1 lb = 2 to 2½ cups (500-625 ml)
Slicing Disc Slice 1 lb = 2 to 2½ cups (500-625 ml)
Citrus Fruits; Metal Blade Chop For medium fruit:
Lemons, Limes & 1 lemon = 2 to 3 teaspoons (10-15 ml)
Oranges zest; 1 lime = 1 tsp (5 ml) zest;
Slicing Disc Slice 1 orange = 1½ tablespoons (25 ml)
zest
Dried (sticky) Metal Blade Chop 1 pound = 2½ cups (625 ml)
Fruits
VEGETABLES
Metal Blade Purée 1 cup (250 ml) = ½ cup (125 ml) purée
Beans - Green, Slicing Disc Slice 1 pound = 3 cups (750 ml)
Wax
Broccoli/ Metal Blade Chop 1 pound raw = 2 cups (500 ml)
Cauliflower Metal Blade Purée 1 pound cooked = 1 cup (250 ml)
Slicing Disc Slice Broccoli stems only
Shredding Disc Shred Broccoli stems only
Cabbage Metal Blade Chop 2 pounds = 8 cups (2 L)
2 pounds = 8 cups (2 L)
Slicing Disc Slice
Shredding Disc
Shred
2 pounds = 8 cups (2 L)
Carrots Metal Blade Chop 1 pound (6 med) = 3 cups (750 ml)
Metal Blade Purée 2 med cooked = ½ cup (125 ml) purée
Slicing Disc Slice 1 pound (6 med) = 3 cups (750 ml)
Shredding Disc Shred 1 pound (6 med) = 2½ cups (625 ml)
YIELD 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.
11