Cuisinart FP-14 manual Celery Metal Blade Chop

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Celery	Metal Blade	Chop	2 medium stalks = ½ cup	Cut into 1 inch pieces; pulse to chop to desired
				consistency.
	Slicing Disc	Slice	2 medium stalks = ½ cup	Trim; place upright in feed tube. Medium pressure.
Cucumbers	Metal Blade	Chop	1 medium = 1½ cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = 1½ cups	Rounds: trim; place upright in feed tube. Medium
				pressure. Long slices: trim; place horizontally in feed
				tube. Medium pressure.
	Shredding Disc	Shred	1 medium = 1½ cups	Shreds: trim; place upright in feed tube. Medium
				pressure. Long shreds: trim; place horizontally in feed
				tube. Medium pressure.
Garlic	Metal Blade	Chop	1 head = 12 to 16 cloves;	Peel; with machine running, drop cloves through feed
			1 medium clove = ½	tube to finely chop.
			teaspoon
Ginger	Metal Blade	Chop	1-inch pieces = 1	Peel; cut into ½-inch pieces. With machine running, drop
			tablespoon	through feed tube to finely chop.
	Slicing Disc	Slice	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.
	Shredding Disc	Shred	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh	Metal Blade	Chop	1 cup loosely packed = ¹∕³	Herbs, work bowl and blade should be clean and
			cup	completely dry. Pulse to roughly chop. Process to finely
				chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño	Metal Blade	Chop	1 medium pepper = 3	Remove seeds and stem. With machine running, drop
			tablespoons	halved pepper through feed tube to chop.
	Slicing Disc	Shred	1 medium pepper = ¼ cup	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.
Leeks	Metal Blade	Chop	1 pound = 2 cups	Clean leeks; trim, discard dark green parts. Cut into
				1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 2 cups	Clean leeks as above. Place upright in feed tube;
				medium pressure. Long slices: trim; place lengthwise in
				feed tube. Medium pressure.
Mushrooms	Metal Blade	Chop	1 pound = 6 cups	Cut into even pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 5 cups	Pack feed tube. Light pressure.
	Shredding Disc	Shred	1 pound = 5 cups	Pack feed tube. Light pressure.
Onions	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ to 1 cup	Trim; place in feed tube. Medium pressure.
Peppers - Bell	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 3 cups	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.
Pickles	Metal Blade	Chop	1 medium = ¾ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ cup	Place upright in feed tube for rounds; horizontally for
				longer slices. Medium pressure.
Potatoes	Metal Blade	Chop	1 pound = 3½ to 4 cups	Raw potatoes: cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 cup cooked (1-inch	Sweet potatoes/yams: cut into 1-inch pieces; pulse to
			pieces) = ½ cup	chop.
	Slicing Disc	Slice	1 pound = 3½ to 4 cups	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.
	Shredding Disc	Shred	1 pound = 3½ to 4 cups	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
				discoloration; dry well before using. Mashed potatoes:
				process cooked white potatoes through medium
				shredding disc to avoid a gluey consistency.

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