Cuisinart MP-14N Series Table Of Contents, Techniques For Chopping And Puréeing With Metal Blade

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TABLE OF CONTENTS

RECOMMENDED CAPACITIES . . . . . . 1 UNPACKING INSTRUCTIONS . . . . . . . 2 IMPORTANT SAFEGUARDS . . . . . . . . . 4 INTRODUCTION. . . . . . . . . . . . . . . . . . . 5 THE MACHINE INCLUDES . . . . . . . . . . 6 ASSEMBLY INSTRUCTIONS . . . . . . . . . 6 THE MACHINE FUNCTIONS . . . . . . . . . 7 OPERATING INSTRUCTIONS . . . . . . . . 7

TECHNIQUES FOR CHOPPING AND PURÉEING WITH METAL BLADE . . . . . 8

Chop raw fruits and vegetables . . . . . 8 Purée fruits and cooked vegetables . . 8 Dislodge food . . . . . . . . . . . . . . . . . . . 8 Chop hard foods . . . . . . . . . . . . . . . . . 9 Chop parsley and other fresh herbs . . 9 Chop peel from citrus fruit. . . . . . . . . . 9 Chop sticky fruit like dates

or raisins . . . . . . . . . . . . . . . . . . . . . . . 9 Chop meat, poultry, fish

and seafood . . . . . . . . . . . . . . . . . . . . 9 Purée meat, poultry, fish

and seafood . . . . . . . . . . . . . . . . . . . . 9 Chop nuts . . . . . . . . . . . . . . . . . . . . . . 9 Make peanut butter and other

nut butters . . . . . . . . . . . . . . . . . . . . . . 9 Make flavored butters, spreads

and dips. . . . . . . . . . . . . . . . . . . . . . . 10 Make mayonnaise . . . . . . . . . . . . . . . 10 Beat egg whites . . . . . . . . . . . . . . . . 10 Whip cream with metal blade . . . . . . 10 Make crumbs and crumb crusts . . . . 10 Make pastry. . . . . . . . . . . . . . . . . . . . 10 Make quick bread and cakes . . . . . . 11 Make cake mix . . . . . . . . . . . . . . . . . 11

PREPARING FOOD FOR

SLICING AND SHREDDING. . . . . . . . . 11

Round fruits and vegetables . . . . . . . 11 Whole peppers . . . . . . . . . . . . . . . . . 11 Large fruits like pineapple . . . . . . . . . 11 Cabbage and iceberg lettuce . . . . . . 11 Pack the feed tube for

desired results. . . . . . . . . . . . . . . . . . 12

PRACTICING SLICING

AND SHREDDING . . . . . . . . . . . . . . . . 12

REMOVING SLICED OR

SHREDDED FOOD . . . . . . . . . . . . . . . . 12

TECHNIQUES FOR SLICING

AND SHREDDING . . . . . . . . . . . . . . . . 12

Small, round fruits and vegetables . . 12 Long fruits and vegetables . . . . . . . . 12 Small amounts of food . . . . . . . . . . . 12 French-cut green beans . . . . . . . . . . 12 Matchsticks or julienne strips . . . . . . 13

SLICING MEAT AND POULTRY . . . . . 13

Cooked meat and poultry . . . . . . . . . 13 Uncooked meat and poultry . . . . . . . 13 Frankfurters, salami and

other sausages . . . . . . . . . . . . . . . . . 13 Firm cheese like Swiss

and Cheddar. . . . . . . . . . . . . . . . . . . 13

SLICING AND SHREDDING CHEESE CHART . . . . . . . . . . . . . . . . . . . . . . . . . 14

TECHNIQUES FOR KNEADING YEAST DOUGH WITH DOUGH BLADE . . . . . . 14

Machine capacity . . . . . . . . . . . . . . . 14 Using the right blade . . . . . . . . . . . . 14 Measuring the flour . . . . . . . . . . . . . 14 Proofing the yeast . . . . . . . . . . . . . . 15 Processing dry ingredients . . . . . . . . 15 Adding liquids . . . . . . . . . . . . . . . . . . 15 Kneading bread dough . . . . . . . . . . . 15 Kneading sweet dough. . . . . . . . . . . 15 Rising . . . . . . . . . . . . . . . . . . . . . . . . 15 Shaping, finishing and baking . . . . . 16 Making consecutive batches . . . . . . 16

PROBLEMS AND SOLUTIONS

WHEN MAKING DOUGH . . . . . . . . . . . 16

PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS . . . . . . . . . 17

OPERATING INSTRUCTIONS FOR WHISK ATTACHMENT . . . . . . . . . . . . . 17

TECHNIQUES FOR WHIPPING AND BEATING WITH THE WHISK ATTACHMENT . . . . . . . . . . . . . . . . . . . 19

Beating egg whites . . . . . . . . . . . . . . 19 Folding beaten egg whites

into base mixture . . . . . . . . . . . . . . . 19 Freezing leftover egg yolks . . . . . . . 19

CLEANING AND STORING . . . . . . . . . 20 FOR YOUR SAFETY. . . . . . . . . . . . . . . 20 TECHNICAL DATA . . . . . . . . . . . . . . . . 21 WARRANTY . . . . . . . . . . . . . . . . . . . . . 21

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Contents INSTRUCTION AND RECIPE BOOKLET Limited Edition Metal Food ProcessorMP-14N Series Recommended work bowl capacity for various foods 6 cups all-purpose flour, yielding two 1-1/2 pound loaves5 cups all-purpose flour, yielding 3-1/4 pounds pizza dough One 18.5 ounce standard packaged cake mix or homemadePlease watch the enclosed How-to DVD before using the food processor WHENREMOVING BLADE IMPORTANT UNPACKING INSTRUCTIONSTABLE OF CONTENTS SLICING AND SHREDDING CHEESE CHARTPROBLEMS AND SOLUTIONS WHEN MAKING DOUGH PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHSCleaning Getting ReadyOperation GeneralINTRODUCTION THE MACHINE INCLUDES ASSEMBLY INSTRUCTIONSBlade Operation THE MACHINE FUNCTIONS OPERATING INSTRUCTIONSDisc Operation PULSETECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo chop hard foods To chop parsley and other fresh herbsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo make flavored butters, spreads and dips To make mayonnaiseTo beat egg whites To whip cream with metal bladeFor disc assembly instructions, refer to Assembly Instructions PREPARING FOOD FOR SLICING AND SHREDDINGTo make quick breads and cakes that use baking powder and/or soda To make cake mixPRACTICING SLICING AND SHREDDING REMOVINGTECHNIQUES FOR SLICING AND SHREDDING SLICED OR SHREDDED FOODSLICING MEAT AND POULTRY Matchsticks or julienne stripsCooked meat and poultry Uncooked meat and poultryUsing the right blade SLICING AND SHREDDING CHEESEMachine capacity Measuring the flourProcessing dry ingredients Adding liquidsKneading bread dough Kneading sweet doughDough doesn’t clean inside of work bowl Blade rises in work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorPROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS OPERATING INSTRUCTIONS FOR WHISK ATTACHMENTBaked bread is too heavy Motor slows downCLEANING THE PARTS Safe food handling proceduresTECHNIQUES FOR WHIPPING, BEATING WITH THE WHISK ATTACHMENT REMOVING THE WHISK ATTACHMENTFolding Beaten Egg Whites into Base Mixture CLEANING AND STORAGEFreezing Leftover Egg Yolks FOR YOUR SAFETY TECHNICAL DATA FULL TWENTY- YEAR WARRANTY ON MOTORCALIFORNIA RESIDENTS ONLY cookware, and Savor the Good Life U IB-5057A
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