Cuisinart DFP-3 manual Pack feed tube for desired results, For small, round slices

Food Blade Preparation/Method Results/Notes

Meats,	Metal Blade	Cut meat into 3/4-inch or smaller
Poultry –		cubes/pieces. Pulse to chop to
Cooked		desired texture. Process up to
		8 ounces at a time.

Chopped meats can be used for salads or spreads. For Baby/Junior Foods, add broth or other liquid as needed. Always consult with your pediatrician/family physician con- cerning the best foods for your baby and when to introduce new foods to his/her diet.

Muffins,	Metal Blade	Use metal blade to “sift” dry
Quick Breads		ingredients; remove. Process wet
		ingredients, return dry ingredients
		to work bowl and pulse to blend.
		See Cuisinart recipes.

Batters for small recipes of muffins and quick breads can be prepared quickly and with little fuss.

Pastry/	Metal Blade	Use recipe, pg 30 or other favorite
Pie Crust		recipe using recipe method.
Peanut Butter	Metal Blade	Process up to 1-1/2 cups peanuts
or Nut Butters		or other nuts. Pulse to chop
		first, then process continuously
		until ground nuts form a ball.

Can prepare pastry for single crust pie. Repeat for a 2-crust pie, do not double.

Fresh nut butters contain no additional oils, sugar or salt unless you choose to add them. Nut butters can be kept for several months tightly covered and refrigerated. For chunky-style, add a handful of nuts before processing is completed.

Potatoes,	Shredding Disc	Trim to fit feed tube as needed.	Use chute attachment for larger
Cooked	Slicing Disc	Shred or slice using light pressure.	amounts.
Potatoes, Raw	Shredding Disc	Trim as needed to fit feed tube.	Use chute attachment for larger amounts.
	Slicing Disc	Shred or slice using medium
		pressure.
Vegetables,	Metal Blade	Peel vegetable & cut into pieces
Raw		3/4-inch or smaller. Keep pieces
		similar size for most even chop.
		Pulse to chop, or process to
		“grind” or “purée. For small items
		such as garlic or shallots, drop
		through feed tube while machine
		is running to chop.

Shredding Disc	Peel and cut to fit feed tube. Cut
Slicing Disc	one end flat, place in feed tube flat
	end down. For cabbage remove
	and discard core.

For soft vegetables, use light to moderate pressure. For firmer vegetables, use mod- erate to medium pressure.

Do not use shredding disc for cabbage.

Yeast Doughs Metal Blade	Process dry ingredients to blend,
	then add yeast mixture/liquid
	through feed tube in a steady
	stream as fast as the flour will
	absorb it. After mixture forms
	ball, process for 46 – 60 seconds
	to knead.

Makes a scant 1 pound of dough, enough for a single small (8 x 4 x 2-1/2 – inch loaf pan) or free form bread. See recipes for more ideas.

Guidelines for Perfect Slices and Consistently Uniform Shreds

1.Choose food with care. Fruits and vegetables should be fresh, firm and not overripe.

2.Prepare food first. Always remove large hard pits and seeds. When slicing, cut one end flat and place in feed tube cut side down.

3.Pack feed tube carefully. Food should fit snugly but not so tight that it

prevents pusher from moving. (Bottom of feed tube is slightly larger than top. If food is too big for top, try inserting from bottom.)

4.Pack feed tube for desired results.

For small, round slices

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