Cuisinart FP-12MP, FP-12BK, FP-12MR, CH-4DC, DLC-XPN manual Additional

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Radishes	Metal Blade	Chop	½ pound = 1½ cups	Cut into 1-inch pieces; pulse to chop. Process to finely
				chop.
	Slicing Disc	Slice	½ pound = 1½ cups	Trim ends; firm pressure.
	Shredding Disc	Shred	½ pound = 1½ cups	Trim ends; firm pressure.
Scallions	Metal Blade	Chop	1 to 2 = ¼ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 to 2 = ¼ cup	Trim, discard dark green parts, place upright in feed
				tube. Light to medium pressure. Long slices: trim; place
				lengthwise in feed tube. Medium pressure.
Spinach	Metal Blade	Chop	1 pound raw = 10 cups raw	Pulse to chop.
	Metal Blade	Purée	1 pound raw = 1½ cups	Process to purée.
			cooked
	Slicing Disc	Slice	1 pound raw = 10 cups raw	Roll leaves together and place upright in feed tube;
				medium pressure.
Zucchini/Summer	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop.
Squash	Slicing Disc	Slice	1 pound = 3 cups	Rounds: trim; place upright in feed tube. Long slices:
				trim; place horizontally in feed tube. Medium pressure.
	Shredding Disc	Shred	1 pound = 3 cups	Shredding: trim; place upright in feed tube. Long shreds:
				trim and place horizontally in feed tube. Medium
				pressure.
CHEESES	Metal Blade	Purée	½ pound = 1 cup	Cut into 1-inch pieces. Process soft cheeses until smooth.
Soft Cheeses;	Metal Blade	Chop	¼ pound = 1 cup	Cut into 1-inch pieces; pulse to chop.
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure. Mozzarella should be frozen
Paese	Shredding Disc	Fine Shred	¼ pound = 1 cup	for 25 to 30 minutes before shredding.
Firm Cheeses;	Metal Blade	Chop	¼ pound = 1 cup	Cut into ½- to 1-inch pieces; temperature not critical.
Cheddar, Swiss,	Slicing Disc	Slice	¼ pound = 1 cup	Chill well; light to medium pressure.
Edam & Gouda
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Chill well; light pressure.
Hard Cheeses;	Metal Blade	Chop	¾ pound = 3 cup	Cut into ½- to 1 inch pieces; temperature not critical.
Parmesan &				*Never process cheese that cannot be pierced with the
Romano				tip of a sharp knife.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Cheese should be room temperature.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Cheese should be room temperature.
ADDITIONAL				As with all fruit and cooked vegetable purées, cut
FOODS				ingredients into 1-inch pieces. Steam cooked ingredients
Baby Food	Metal Blade	Purée		until completely soft. Pulse to chop, then process until
				completely smooth. To ensure there are no lumps, press
				mixture through a fine mesh strainer. Keeps well frozen
				in ice cube trays for individual 1-ounce portions.
Butter	Metal Blade	Chop	¼ pound (1 stick) = ½ cup	Butter should be room temperature and cut into
				tablespoon-size pieces. Process, scraping bowl as
				necessary. Compound butters: process flavoring
				ingredients before adding butter. Pastry: cut butter into
				small cubes; freeze before using.
	Slicing Disc	Slice	¼ pound (1 stick) = ½ cup	Butter should be cold, not frozen; medium pressure.
Chocolate	Metal Blade	Chop	1-ounce = ¼ cup grated	Cut into ½- to 1-inch pieces (or use chocolate chips).
				Pulse to start, then process to desired consistency.
				Texture will appear more rounded than grated.
	Shredding Disc	Shred	1-ounce = ¼ cup grated	Chill chocolate; medium to firm pressure.
Crumbs; Bread,	Metal Blade	Chop	12 to 14 graham wafers =	Break up ingredients into ½- to 1-inch pieces. Process
Cookies &			1 cup crumbs; 1 slice bread	until fine. Breadcrumbs: make from fresh, stale or
Crackers			= ½ cup crumbs	toasted bread.

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