User manual CUISINART FP-12 RECIPE

[. . . ] INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite CollectionTM Food Processor FP-12 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOmmENdEd maxImUm wORK BOwL CaPaCITIES FOOD Sliced or shredded fruit, vegetables or cheese Chopped fruit, vegetables or cheese Puréed fruit, vegetables or cheese Chopped or puréed meat, fish, seafood Thin liquid* (e. g. dressing, soups, etc. ) Cake batter CAPACITY 12-CUP WORKBOWL 12 cups 9 cups 10 cups cooked 6 cups puréed 2 pounds 8 cups One 9-inch cheesecake Two 8-inch homemade layers (1 box 18. 5 oz. cake mix) 6 dozen (based on average chocolate chip cookie recipe) 5 cups flour 3 cups flour 5 cups CAPACITY 4-CUP WORKBOWL N/A 3 cups 3 cups cooked 1½ cups puréed ½ pound 3 cups N/A Cookie dough White bread dough Whole wheat bread dough Nuts for nut butter N/A N/A N/A 1½ cups * when processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Elite CollectionTM 12-Cup Food Processor and the accessories for it: 12- and 4-cup work bowls, work bowl cover, large and small metal chopping/mixing blades, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, instruction/recipe book and How-to DVD. To avoid injury when unpacking the parts, please follow these instructions. [. . . ] Medium pressure Medium pressure Cut into 1-inch pieces; pulse to chop. For the finest chopped zest, add small amount of sugar to chop with zest Trim ends; place upright in feed tube. Medium to firm pressure. Avocados Bananas Berries Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc Coconuts Metal Blade Shredding Disc Kiwis Mangoes Peaches/ Nectarines Slicing Disc Metal Blade Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Citrus Fruits; Lemons, Limes & Oranges Slicing Disc Dried (sticky) Fruits Metal Blade Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Carrots Metal Blade Metal Blade Slicing Disc Shredding Disc Slice Chop Purée Slice Chop Purée Slice Shred Chop Slice Shred Chop Purée Slice Shred VEGETABLES Beans - Green, Wax Broccoli/ Cauliflower Cabbage 11 FOOD Celery TOOL Metal Blade Slicing Disc PROCESS Chop Slice Chop Slice YIELD 2 medium stalks = ½ cup 2 medium stalks = ½ cup 1 medium = 1½ cups 1 medium = 1½ cups DIRECTIONS Cut into 1 inch pieces; pulse to chop to desired consistency. Peel; with machine running, drop cloves through feed tube to finely chop. Place upright in feed tube for narrow slices, horizontally for longer slices. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices. Place upright in feed tube for rounds; horizontally for longer slices. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked 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. Cucumbers Metal Blade Slicing Disc Shredding Disc Shred 1 medium = 1½ cups Garlic Metal Blade Chop 1 head = 12 to 16 cloves; 1 medium clove = ½ teaspoon 1-inch pieces = 1 tablespoon 4 ounces = ½ cup 4 ounces = ½ cup 1 cup loosely packed = ¹³ cup 1 medium pepper = 3 tablespoons 1 medium pepper = ¼ cup Ginger Metal Blade Slicing Disc Shredding Disc Chop Slice Shred Chop Herbs - Fresh Metal Blade Jalapeño Metal Blade Slicing Disc Chop Shred Leeks Metal Blade Slicing Disc Chop Slice 1 pound = 2 cups 1 pound = 2 cups Mushrooms Metal Blade Slicing Disc Shredding Disc Chop Slice Shred Chop Slice Chop Slice 1 pound = 6 cups 1 pound = 5 cups 1 pound = 5 cups 1 pound = 4½ to 5 cups 1 medium = ¾ to 1 cup 1 pound = 4½ to 5 cups 1 pound = 3 cups Onions Peppers - Bell Metal Blade Slicing Disc Metal Blade Slicing Disc Pickles Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Chop Slice Chop Purée Slice 1 medium = ¾ cup 1 medium = ¾ cup 1 pound = 3½ to 4 cups 1 cup cooked (1-inch pieces) = ½ cup 1 pound = 3½ to 4 cups Potatoes Shredding Disc Shred 1 pound = 3½ to 4 cups 12 FOOD Radishes TOOL Metal Blade Slicing Disc Shredding Disc PROCESS Chop Slice Shred Chop Slice YIELD ½ pound = 1½ cups ½ pound = 1½ cups ½ pound = 1½ cups 1 to 2 = ¼ cup 1 to 2 = ¼ cup DIRECTIONS Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; pulse to chop. Scallions Metal Blade Slicing Disc Spinach Metal Blade Metal Blade Slicing Disc Chop Purée Slice Chop Slice Shred 1 pound raw = 10 cups raw 1 pound raw = 1½ cups cooked 1 pound raw = 10 cups raw 1 pound = 3 cups 1 pound = 3 cups 1 pound = 3 cups Zucchini/Summer Squash Metal Blade Slicing Disc Shredding Disc CHEESES Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina Mozzarella, Bel Paese Firm Cheeses; Cheddar, Swiss, Edam & Gouda Metal Blade Metal Blade Purée Chop ½ pound = 1 cup ¼ pound = 1 cup Shredding Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Shredding Disc Metal Blade Shredding Disc Shredding Disc Med. Shred Fine Shred ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¾ pound = 3 cup ¼ pound = 1 cup ¼ pound = 1 cup Chill well; medium pressure. *Never process cheese that cannot be pierced with the tip of a sharp knife. As with all fruit and cooked vegetable purées, cut ingredients into 1-inch pieces. 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. Hard Cheeses; Parmesan & Romano ADDITIONAL FOODS Baby Food Metal Blade Purée Butter Metal Blade Chop ¼ pound (1 stick) = ½ cup Slicing Disc Chocolate Metal Blade Shredding Disc Crumbs; Bread, Cookies & Crackers Metal Blade Slice Chop Shred Chop ¼ pound (1 stick) = ½ cup 1-ounce = ¼ cup grated 1-ounce = ¼ cup grated 12 to 14 graham wafers = 1 cup crumbs; 1 slice bread = ½ cup crumbs Butter should be room temperature and cut into tablespoon-size pieces. Breadcrumbs: make from fresh, stale or toasted bread. 13 FOOD Egg Whites TOOL Metal Blade PROCESS Chop YIELD 8 egg whites = 1 cup firm whites DIRECTIONS Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. For whipped egg whites with volume, whip with whisk or electric mixer. Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. [. . . ] Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Elite CollectionTM 12-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase. We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. [. . . ]