Cuisinart FP-12C SEries Instruction Booklet page 7

FOOD TOOL
Celery Metal Blade Chop 2 medium stalks = ½ cup (125 ml)
Slicing Disc Slice 2 medium stalks = ½ cup (125 ml)
Cucumbers Metal Blade Chop 1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
Slicing Disc Slice
Shredding Disc 1 medium = 1½ cups (375 ml)
Shred
Garlic Metal Blade Chop 1 head = 12 to 16 cloves;
1 medium clove = ½ teaspoon (2 ml)
Ginger Metal Blade Chop 1-inch (2.5 cm) pieces =
1 tablespoon (15 ml)
Slicing Disc Slice
4 ounces = ½ cup (125 ml)
Shredding Disc Shred
4 ounces = ½ cup (125 ml)
Herbs - Fresh Metal Blade Chop 1 cup (250 ml) loosely packed =
¹∕ ³ cup (75 ml)
Jalapeño Metal Blade Chop 1 medium pepper =
tablespoons
1 medium pepper = ¼ cup (50 ml)
Slicing Disc Shred
Leeks Metal Blade Chop 1 pound = 2 cups (500 ml)
Slicing Disc Slice 1 pound = 2 cups (500 ml)
Mushrooms Metal Blade Chop 1 pound = 6 cups (1.5 L)
1 pound = 5 cups (1.25 L)
Slicing Disc Slice
Shred
Shredding Disc 1 pound = 5 cups (1.25 L)
Onions Metal Blade Chop 1 pound = 4½ to 5 cups
(1.1-1.25 L)
Slicing Disc Slice 1 medium = ¾ to 1 cup
(175-250 ml)
Peppers - Bell Metal Blade Chop 1 pound = 4½ to 5 cups (1.25 L)
Slicing Disc Slice 1 pound = 3 cups (750 ml)
Pickles Metal Blade Chop 1 medium = ¾ cup (175 ml)
Slicing Disc Slice 1 medium = ¾ cup (175 ml)
Potatoes Metal Blade Chop 1 pound = 3½ to 4 cups (875 ml-1 L)
1 cup (250 ml) cooked (1-inch
Purée
Metal Blade
(2.5 cm) pieces) = ½ cup (125 ml)
Slice
Slicing Disc 1 pound = 3½ to 4 cups (875 ml-1 L)
Shred
Shredding Disc 1 pound = 3½ to 4 cups (875 ml-1 L)
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YIELD DIRECTIONS
Cut into 1 inch (2.5 cm) pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Cut into 1-inch (2.5 cm) 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 (1.25 cm) 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.
3 Remove seeds and stem. With machine running, drop
(45 ml) 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 (2.5 cm) 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 (2.5 cm) pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Cut into 1-inch (2.5 cm) 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 (2.5 cm) pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Raw potatoes: cut into 1-inch (2.5 cm) pieces; pulse to
chop.
Sweet potatoes/yams: cut into 1-inch (2.5 cm) 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
discolouration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.
FOOD TOOL YIELD
Radishes Metal Blade Chop ½ pound = 1½ cups (375 ml)
Slicing Disc Slice ½ pound = 1½ cups (375 ml)
Shredding Disc Shred ½ pound = 1½ cups (375 ml)
Scallions Metal Blade Chop 1 to 2 = ¼ cup (50 ml)
Slicing Disc Slice 1 to 2 = ¼ cup (50 ml)
Spinach Metal Blade Chop 1 pound raw = 10 cups
(2.50 L) raw
1 pound raw = 1½ cups
Metal Blade Purée
(375 ml) cooked
Slicing Disc
Slice 1 pound raw = 10 cups
(2.50 L) raw
Zucchini/Summer Metal Blade Chop 1 pound = 3 cups (750 ml)
Squash
Slicing Disc Slice 1 pound = 3 cups (750 ml)
Shredding Disc Shred 1 pound = 3 cups (750 ml)
CHEESES
Metal Blade Purée ½ pound = 1 cup (250 ml)
Soft Cheeses;
Ricotta, Cream,
Chop ¼ pound = 1 cup (250 ml)
Metal Blade
Cottage, Brie,
Blue, Fontina
Med. ¼ pound = 1 cup (250 ml)
Mozzarella, Bel Shredding Disc
Paese Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Firm Cheeses; Metal Blade Chop ¼ pound = 1 cup (250 ml)
Cheddar, Swiss,
Edam & Gouda
Slicing Disc Slice
¼ pound = 1 cup (250 ml)
Med.
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
Hard Cheeses; Metal Blade Chop ¾ pound = 3 cup (750 ml)
Parmesan &
Romano
Med.
Shredding Disc ¼ pound = 1 cup (250 ml)
Shred
Fine
Shredding Disc
¼ pound = 1 cup (250 ml)
Shred
ADDITIONAL
FOODS
Baby Food
Metal Blade Purée
Butter Metal Blade Chop ¼ pound (1 stick) =
½ cup (125 ml)
Slicing Disc Slice
¼ pound (1 stick) = ½ cup (125 ml)
Chocolate Metal Blade Chop 1-ounce (30 ml) = ¼ cup (50 ml)
grated
Shredding Disc Shred
1-ounce (30 ml) = ¼ cup (50 ml) grated
Crumbs; Bread, Metal Blade Chop 12 to 14 graham wafers =
Cookies & 1 cup (250 ml) crumbs; 1 slice bread =
Crackers
½ cup (125 ml) crumbs
DIRECTIONS
Cut into 1-inch (2.5 cm) pieces; pulse to chop. Process
to finely chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim; place
lengthwise in feed tube. Medium pressure.
Pulse to chop.
Process to purée.
Roll leaves together and place upright in feed tube;
medium pressure.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Long slices:
trim; place horizontally in feed tube. Medium pressure.
Shredding: trim; place upright in feed tube. Long shreds:
trim and place horizontally in feed tube. Medium
pressure.
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses until
smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
Cut into ½- to 1-inch (1.25-2.5 cm) pieces; temperature
not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Cut into ½- to 1 inch (1.25-2.5 cm) pieces; temperature
not critical. *Never process cheese that cannot be
pierced with the tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch (2.5 cm) pieces. Steam cooked
ingredients until completely soft. Pulse to chop, then
process until completely smooth. To ensure there are no
lumps, press mixture through a fine mesh strainer. Keeps
well frozen in ice cube trays for individual 1-ounce (30
ml) portions.
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: process flavouring
ingredients before adding butter. Pastry: cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
Cut into ½- to 1-inch (2.5 cm) pieces (or use chocolate
chips). Pulse to start, then process to desired
consistency. Texture will appear more rounded than
grated.
Chill chocolate; medium to firm pressure.
Break up ingredients into ½- to 1-inch (1.25-2.5 cm)
pieces. Process until fine. Breadcrumbs: make from
fresh, stale or toasted bread.
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