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10
down or press ON to run the machine
continuously. Watch ingredients closely to
achieve desired consistency and scrape the
work bowl as necessary.
Puréeing
(using the Chopping Blade)
• To purée fre sh fruits or cooked f ruits/
vegetables: Ingredients should be cut into
1-inch pieces; a smooth purée is achieved
easiest when all the pieces are equal in size.
Pulse to initially chop and then process ON
until food is puréed; scrape the work bowl as
necessary. Do not use this method to purée
cooked white potatoes.
(See Mashed Potatoes
recipe on page 71.)
• To purée solids for a soup or sauce: Strain
the solids from the liquid and process the
solids alone. Add cooking liquid to process
as needed.
Kneading
(using the Dough Blade or the Chopping
Blade with Dough Speed)
• The exclusive dough control processes pastry
doughs, batters and kneads yeast bread
doughs. The 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.
Place stack of slices in the small feed tube
vertically and process again using even
pressure. These will result in short julienne
cuts.
• 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.
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.
Whipping
• As an optional attachment, Cuisinart also
offers a whipping disc for egg whites,
cream, etc. This part can be ordered
separately using part number FP-14WHIP.
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