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Manafacture: Cuisinart File size: 397.49 kb File name: fp-12dc.pdf Language of manual:

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. 3. Press the On button. The blue LED light will illuminate and the motor will start. 4. Press the Off button when finished. PULSE Button The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second. 1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation. wORK BOwLS Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency. For example, if your recipe requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this would be the Cherry Crumb Muffins recipe on page 18. Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal. Chopping certain foods may scratch or cloud the work bowl, this will not affect the functionality of your work bowl. maCHINE FUNCTIONS Chopping (using the Chopping Blade) • For raw ingredients: peel, core and/or remove seeds and pits. Food should be cut into even, . 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. Pureeing (using the Chopping Blade) • To puree fresh fruits or cooked fruits/ vegetables: ingredients should be cut into 1-inch pieces; a smooth puree is achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process ON until food is pureed; scrape the work bowl as necessary. Do not use this method to puree cooked white potatoes. (see Mashed Potato recipe on page 48.) • To puree 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) • The dough blade is engineered to knead through yeast dough, while the metal chopping blade is ideal for pastry 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. USER GUIdE & CaPaCITY CHaRT FOOD TOOL PROCESS YIELD DIRECTIONS FRUITS Apples Metal Blade Metal Blade Slicing Disc Shredding Disc Chop Puree Slice Shred 1 pound = 3 cups 1 pound = 3 cups 1 apple = . cup 1 apple = . cup Cut into 1-inch pieces; pulse to chop – process for fine chop. Process to puree cooked and peeled apples for applesauce. Medium pressure Medium pressure Avocados Metal Blade Metal Blade Chop Puree 1 medium = 1 cup 1 medium = 1 cup Cut in...

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