Cuisinart DLC-XPN, FP-12BK, FP-12MP, FP-12MR, CH-4DC User Guide & Capacity Chart, Yield Directions

USER GUIDE & CAPACITY CHART

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
FRUITS	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop – process for
Apples				fine chop.
	Metal Blade	Purée	1 pound = 3 cups	Process to purée cooked and peeled apples for
				applesauce.
	Slicing Disc	Slice	1 apple = ¾ cup	Medium pressure
	Shredding Disc	Shred	1 apple = ¾ cup	Medium pressure
Avocados	Metal Blade	Chop	1 medium = 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = 1 cup	Cut into 1-inch pieces; process to purée.
Bananas	Metal Blade	Purée	3 medium = 1 cup	Process to purée ripe bananas.
	Slicing Disc	Slice	1 pound = 2 cups	Light pressure for firm bananas.
Berries	Metal Blade	Purée	1 pint fresh = 2 cups; 10	Process until puréed. Strain to remove seeds. Thaw
			ounce-bag frozen = 1½	frozen berries before processing.
			cups
	Slicing Disc	Slice	1 pint = 2 cups	Strawberries: remove stems; stack berries on their side.
				Medium pressure.
Coconuts	Metal Blade	Chop	1 medium = 4 cups	Cut flesh into 1-inch pieces; pulse to chop. Process to
				finely chop.
	Shredding Disc	Shred	1 medium = 4 cups	Cut flesh to fit feed tube, medium pressure.
Kiwis	Slicing Disc	Slice	2 kiwis = ¾ cup	Chill and peel; light pressure.
Mangoes	Metal Blade	Chop	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; process to purée.
Peaches/	Metal Blade	Chop	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; pulse to chop.
Nectarines	Metal Blade	Purée	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; peel and process to purée.
	Slicing Disc	Slice	1 lb = 2 to 2½ cups	Remove pit, light pressure.
Citrus Fruits;	Metal Blade	Chop	For medium fruit:	Zest: use vegetable peeler to remove rind; process. For
Lemons, Limes &			1 lemon = 2 to 3 teaspoons	the finest chopped zest, add small amount of sugar to
Oranges			zest; 1 lime = 1 tsp zest;	chop with zest
	Slicing Disc	Slice	1 orange = 1½ tablespoons	Trim ends; place upright in feed tube. Medium pressure.
			zest
Dried (sticky)	Metal Blade	Chop	1 pound = 2½ cups	Chill fruit. Add some flour from recipe to work bowl.
Fruits				Process using short pulses until desired consistency.
VEGETABLES	Metal Blade	Purée	1 cup = ½ cup purée	Process to purée cooked beans.
Beans - Green,	Slicing Disc	Slice	1 pound = 3 cups	“French-cut”: trim beans; stack in feed tube horizontally.
Wax				Light pressure.
Broccoli/	Metal Blade	Chop	1 pound raw = 2 cups	Cut into 1-inch pieces; pulse to chop.
Cauliflower	Metal Blade	Purée	1 pound cooked = 1 cup	Cut into 1-inch pieces; process to purée.
	Slicing Disc	Slice	Broccoli stems only	Peel and trim stems. Medium pressure.
	Shredding Disc	Shred	Broccoli stems only	Peel and trim stems. Medium pressure.
Cabbage	Metal Blade	Chop	2 pounds = 8 cups	Cut into 1-inch pieces; pulse to chop to desired
				consistency.
	Slicing Disc	Slice	2 pounds = 8 cups	Cut in wedges to fit feed tube; remove center core. Light
				to no pressure. Use slicing disc for coleslaw.
	Shredding Disc	Shred	2 pounds = 8 cups	Use shredding disc for extra-fine needs.
Carrots	Metal Blade	Chop	1 pound (6 med) = 3 cups	Cut into 1-inch pieces; pulse to chop to desired
				consistency.
	Metal Blade	Purée	2 med cooked = ½ cup	Process to purée.
			purée
	Slicing Disc	Slice	1 pound (6 med) = 3 cups	Small rounds: trim; place upright in feed tube. Long
				slices: trim; place horizontally in feed tube. Medium to
				firm pressure.
	Shredding Disc	Shred	1 pound (6 med) = 2½ cups	Small shreds: trim; place upright in feed tube. Long
				shreds: trim; place horizontally in feed tube. Medium to
				firm pressure.

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