Cuisinart FP-14 manual Puréeing Using the Chopping Blade, Always pack food in the feed tube evenly

½ to 1-inch pieces. Foods cut into same size pieces produce the most even results.

•Pulse food in 1-second increments to chop.

For the finest chop, either hold the pulse down or press on to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.

Puréeing

(using the Chopping Blade)

•To purée fresh fruits or cooked fruits/ vegetables: ingredients should be cut into

1-inch pieces; a smooth purée is achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process on until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes. (see Mashed Potato recipe on page 50.)

•To purée solids for a soup or sauce: strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

Kneading

(using the Dough Blade or the Metal Chopping Blade with Dough Speed)

•The exclusive dough control processes pastry doughs, batters and kneads yeast bread doughs. The reduced RPMs of the dough control will achieve better results. The metal chopping blade is ideal for pastry doughs while the dough blade is specifically designed for kneading yeast doughs.

•The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.

•Dough kneading should be done in the large bowl only.

Slicing (using the Adjustable Slicing Disc)

•Always pack food in the feed tube evenly

to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

•For julienne or matchstick cuts: Place food horizontally in the feed tube and process with

even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure.

•For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

•For small ingredients, like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

•When slicing cheese, be sure that the cheese is well chilled before slicing.

Shredding (using the Reversible Shredding Disc)

•Always pack food in the feed tube evenly to shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.

•To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

•When shredding cheese, be sure that the cheese is well chilled before shredding.

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