Cuisinart DLC-2014WB, FP-14 manual Process

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Egg Whites	Metal Blade	Chop	8 egg whites = 1 cup firm	Egg whites should be room temperature; add 1
			whites	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.
Meat, Poultry &	Metal Blade	Chop	2¼ pound boneless = 4½ cups	Cut very cold raw or cooked meat/poultry/fish into
Fish				1-inch pieces; pulse to chop. Process for a few seconds
				at a time for a finer chop. Check texture often to avoid
				overprocessing.
	Metal Blade	Purée	1 pound boneless = 2 cups	Cut very cold raw or cooked meat/poultry/fish into
				1-inch pieces; pulse to chop. Process continuously until
				desired texture.
	Slicing Disc	Slice	1 pound boneless = 2 cups	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.
Milk Shakes/	Metal Blade	Chop/ Purée	Can make up to 16	Milkshakes: add ice cream first; process and add milk
Smoothies			8-ounce servings.	through feed tube. Smoothies: add fruit first, then add
				the liquid while processing.
Nuts	Metal Blade	Chop	¾ pound = 3 cups	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.
	Metal Blade	Purée	¼ pound = 1 cup	Nut butter: process nuts 2 to 3 minutes, scraping bowl
				as necessary. For smoothest consistency, add some oil
				to nuts while processing.
	Slicing Disc	Slice	¼ pound = 1 cup	Medium pressure; nuts will have a coarse texture.
	Shredding Disc	Shred (fine/med.)	¼ pound = 1 cup	Medium pressure; nuts will have a fine/medium texture.
Granulated Sugar	Metal Blade	Chop	1 pound = 2 cups	Process 1 minute, or until fine.
(to make extra
super-fine sugar)
Tofu	Metal Blade	Purée	10 ounces = ¾ cup	Drain; process 2 minutes or until smooth.
Whipping Cream	Metal Blade	Chop	1 cup = ½ cup whipped	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).
DOUGHS				Pulse mixture until it has consistency between cornmeal
Pastry Dough	Metal Blade	Mix		and small pebbly crumbs. Add water, 1 tablespoon at a
				time; pulse until a dough forms.
Batters	Metal Blade	Mix		First sift dry ingredients together by processing; remove
Quick Bread,				and reserve. Process the fats and sugars together and
Cake & Cookies				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.
Yeast Dough	Metal Blade	Mix		TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons
Breads	Dough Blade	Knead		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 8 cups white flour for a yeast bread dough.
				The dough should have a soft, pliable texture and feel
				only slightly tacky.*
Sweet Dough	Metal Blade	Mix		See TIPS above, but keep in mind that sweet doughs
Breads & Coffee	Dough Blade	Knead		will be rich and sticky and may not clean sides of bowl;
Cakes				bowl may need to be scraped. Sweet doughs require
				less kneading once the ingredients are mixed.*

Note: Use dough blade for kneading dough in the large bowl only. The medium or small bowls may not be used for dough.

*See troubleshooting for additional direction and techniques.

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