Puréeing, Kneading, Slicing – Cuisinart FP-14 User Manual
Page 11: Shredding, Whipping
10
½- to 1-inch pieces. Foods cut into same size
pieces produce the most even results.
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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)
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vegetables: Ingredients should be cut into
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easiest when all the pieces are equal in size.
Pulse to initially chop and then process ON
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cooked white potatoes. (see Mashed Potato
recipe on page 50.)
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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)
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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.
r 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.
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bowl only.
Slicing
(using the Adjustable
Slicing Disc)
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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.
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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.
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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.
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radishes or strawberries: Trim the ends so the
food sits upright in the feed tube. Take
advantage of the smaller feed tube if
appropriate.
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is well chilled before slicing.
Shredding
(using the Reversible Shredding Disc)
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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.
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spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
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cheese is well chilled before shredding.
Whipping
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offers a whipping disc for egg whites,
crèmes, etc. This part can be ordered
separately using part number FP-14WHIP.