Справочник Пользователя для Cuisinart FP-12BK
11
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
FRUITS
Apples
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Purée
Slice
Shred
Shred
1 pound = 3 cups
1 pound = 3 cups
1 apple = ¾ cup
1 apple = ¾ cup
1 apple = ¾ cup
Cut into 1-inch pieces; pulse to chop – process for
fine chop.
Process to purée cooked and peeled apples for
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Medium pressure
Medium pressure
Avocados
Metal Blade
Metal Blade
Metal Blade
Chop
Purée
Purée
1 medium = 1 cup
1 medium = 1 cup
1 medium = 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Cut into 1-inch pieces; process to purée.
Bananas
Metal Blade
Slicing Disc
Slicing Disc
Purée
Slice
Slice
3 medium = 1 cup
1 pound = 2 cups
1 pound = 2 cups
Process to purée ripe bananas.
Light pressure for firm bananas.
Light pressure for firm bananas.
Berries
Metal Blade
Slicing Disc
Purée
Slice
1 pint fresh = 2 cups; 10
ounce-bag frozen = 1½
cups
1 pint = 2 cups
1 pint = 2 cups
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 medium = 4 cups
Cut flesh into 1-inch pieces; pulse to chop. Process to
finely chop.
Cut flesh to fit feed tube, medium pressure.
Cut flesh to fit feed tube, medium pressure.
Kiwis
Slicing Disc
Slice
2 kiwis = ¾ cup
Chill and peel; light pressure.
Mangoes
Metal Blade
Metal Blade
Metal Blade
Chop
Purée
Purée
1 medium = ¾ to 1 cup
1 medium = ¾ to 1 cup
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Cut into 1-inch pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Metal Blade
Slicing Disc
Chop
Purée
Slice
Purée
Slice
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; peel and process to purée.
Remove pit, light pressure.
Cut into 1-inch 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
zest; 1 lime = 1 tsp zest;
1 orange = 1½ tablespoons
1 orange = 1½ tablespoons
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
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
Slicing Disc
Purée
Slice
Slice
1 cup = ½ cup purée
1 pound = 3 cups
1 pound = 3 cups
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube horizontally.
“French-cut”: trim beans; stack in feed tube horizontally.
Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
Purée
Slice
Shred
1 pound raw = 2 cups
1 pound cooked = 1 cup
Broccoli stems only
Broccoli stems only
1 pound cooked = 1 cup
Broccoli stems only
Broccoli stems only
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cut into 1-inch 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 pounds = 8 cups
2 pounds = 8 cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove center core. Light
Cut in wedges to fit feed tube; remove center core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Use shredding disc for extra-fine needs.
Carrots
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound (6 med) = 3 cups
2 med cooked = ½ cup
purée
1 pound (6 med) = 3 cups
1 pound (6 med) = 3 cups
1 pound (6 med) = 2½ cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Process to purée.
Process to purée.
Small rounds: trim; place upright in feed tube. Long
slices: trim; place horizontally in feed tube. Medium to
firm pressure.
Small shreds: trim; place upright in feed tube. Long
Small shreds: trim; place upright in feed tube. Long
shreds: trim; place horizontally in feed tube. Medium to
firm pressure.
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