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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Cuisinart FP-12BK, FP-12MP, FP-12MR, CH-4DC, DLC-XPN manual Celery Metal Blade Chop

FP-12BK, CH-4DC, FP-12MP, DLC-XPN, FP-12 specifications

Cuisinart is renowned for its high-quality kitchen appliances, and the Cuisinart Food Processors, particularly the FP-12MR, FP-12, DLC-XPN, FP-12MP, and CH-4DC models, exemplify the brand's commitment to performance and innovation. These food processors are designed to cater to a wide range of culinary tasks, making them a vital addition to any kitchen.

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