Cuisinart FP-14NC SERIES, Instruction And Recipe Booklet, Page: 7 / 34

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USER GUIDE & CAPACITY CHART
FOOD TOOL PROCESS YIELD DIRECTIONS
FRUITS
Apples
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3 cups (750 ml)
1 pound = 3 cups (750 ml)
1 apple = ¾ cup (175 ml)
1 apple = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop –
process for fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Avocados Metal Blade
Metal Blade
Chop
Purée
1 medium = 1 cup (250 ml)
1 medium = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Bananas Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup (250 ml)
1 pound = 2 cups (500 ml)
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries Metal Blade
Slicing Disc
Purée
Slice
1 pint fresh = 2 cups (500 ml); 10
ounce-bag frozen = 1½ cups (375 ml)
1 pint = 2 cups (500 ml)
Process until puréed. Strain to remove seeds.
Thaw frozen berries before processing.
Strawberries: remove stems; stack berries on
their side.
Medium pressure.
Coconuts Metal Blade
Shredding Disc
Chop
Shred
1 medium = 4 cups (1 L)
1 medium = 4 cups (1 L)
Cut flesh into 1-inch (2.5 cm) pieces; pulse to
chop. Process to finely chop.
Cut flesh to fit feed tube, medium pressure.
Kiwis Slicing Disc Slice 2 kiwis = ¾ cup (175 ml) Chill and peel; light pressure.
Mangoes Metal Blade
Metal Blade Chop
Purée 1 medium = ¾ to 1 cup (175 ml-250 ml)
1 medium = ¾ to 1 cup (175 ml-250 ml) Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; peel and process
to purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes
& Oranges
Metal Blade
Slicing Disc
Chop
Slice
For medium fruit:
1 lemon = 2 to 3 teaspoons (10-15 ml)
zest; 1 lime = 1 tsp (5 ml) zest;
1 orange = 1½ tablespoons (25 ml)
zest
Zest: use vegetable peeler to remove rind;
process. For the finest chopped zest, add small
amount of sugar to chop with zest
Trim ends; place upright in feed tube. Medium
pressure.
Dried (sticky)
Fruits
Metal Blade Chop 1 pound = 2½ cups (625 ml) Chill fruit. Add some flour from recipe to work
bowl. Process using short pulses until desired
consistency.
VEGETABLES
Beans - Green,
Wax
Metal Blade
Slicing Disc
Purée
Slice
1 cup (250 ml) = ½ cup (125 ml) purée
1 pound = 3 cups (750 ml)
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube
horizontally. Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound raw = 2 cups (500 ml)
1 pound cooked = 1 cup (250 ml)
Broccoli stems only
Broccoli stems only
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
2 pounds = 8 cups (2 L)
2 pounds = 8 cups (2 L)
2 pounds = 8 cups (2 L)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Cut in wedges to fit feed tube; remove centre
core. Light to no pressure. Use slicing disc for
coleslaw.
Use shredding disc for extra-fine needs.
FOOD TOOL PROCESS YIELD DIRECTIONS
Celery Metal Blade
Slicing Disc
Chop
Slice
2 medium stalks = ½ cup (125 ml)
2 medium stalks = ½ cup (125 ml)
Cut into 1 inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Trim; place upright in feed tube. Medium
pressure.
Cucumbers Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in
feed tube. Medium pressure.
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;
1 medium clove = ½ teaspoon (2 ml)
Peel; with machine running, drop cloves through
feed tube to finely chop.
Ginger Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1-inch (2.5 cm) pieces =
1 tablespoon (15 ml)
4 ounces = ½ cup (125 ml)
4 ounces = ½ cup (125 ml)
Peel; cut into ½-inch (1.25 cm) pieces. With
machine running, drop through feed tube to finely
chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh Metal Blade Chop 1 cup (250 ml) loosely packed =
¹∕³ cup (75 ml)
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to
finely chop. Keep up to 10 days in airtight bag in
refrigerator.
Jalapeño Metal Blade
Slicing Disc
Chop
Shred
1 medium pepper = 3 tablespoons
(45 ml)
1 medium pepper = ¼ cup (50 ml)
Remove seeds and stem. With machine running,
drop halved pepper through feed tube to chop.
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
Slicing Disc
Chop
Slice
1 pound = 2 cups (500 ml)
1 pound = 2 cups (500 ml)
Clean leeks; trim, discard dark green parts. Cut
into 1-inch (2.5 cm) pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place
lengthwise in feed tube. Medium pressure.
Mushrooms Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 6 cups (1.5 L)
1 pound = 5 cups (1.25 L)
1 pound = 5 cups (1.25 L)
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Pack feed tube. Light pressure.
Onions Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
(1.1-1.25 L)
1 medium = ¾ to 1 cup (175-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Peppers - Bell Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups (1.25 L)
1 pound = 3 cups (750 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
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
Slicing Disc
Chop
Slice
1 medium = ¾ cup (175 ml)
1 medium = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally
for longer slices. Medium pressure.