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Cuisinart FP1300 Expert Prep Pro Manual

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13
Chopping/Mixing Blades
Bladelock Feature
The BladeLock feature is designed to keep the blade in place during processing, pouring, lifting, and
handling tasks — but is not permanently attached. Handle with care. Always check to be sure the
blade is securely locked before turning the bowl upside down.
Large Chopping/Mixing Blade Operation
Fit the Large Work Bowl to the base. Grasp the Large Chopping/Mixing
Blade by its hub and align it over the center of the bowl. Place it onto the
shaft and push down until it locks into place. Fit the Work Bowl Cover or
Flat Cover. After processing, check to be sure the blade is securely locked
before pouring from the bowl. To remove the blade, firstly detach the
cover, then remove the bowl from the base and put it on a flat surface.
Rest the heel of your hand on the rim of the bowl and pull the blade up
gently and carefully.
Small Chopping/Mixing Blade Operation
Fit the Large Work Bowl to the base. Place the Stem Adapter onto the hub
in the center of the bowl. Next, put the Small Work Bowl into the Large
Work Bowl, positioning it over the Stem Adapter. Grasp the Small
Chopping/Mixing Blade by its hub, placing it on the Stem Adapter. Push
down firmly to lock. Fit the Work Bowl Cover. To remove the blade, firstly
detach the cover, then remove the Small Work Bowl from inside the Large
Work Bowl and put it on a flat surface. Rest the heel of your hand on the
rim of the bowl and pull the blade up gently and carefully.
Hints & Tips
Chopping
• For raw ingredients: Peel, core and/or remove seeds and pits. Food should be cut into even, 1.5-
2.5cm pieces. Foods cut into same size pieces produce the most even results.
• Pulse food in 1-2 second increments to chop. For the finest chop, either hold the Pulse button down
or press High or Low to run the machine continuously. Watch ingredients closely to achieve desired
consistency and scrape the sides of the work bowl as necessary. High speed is recommended for
most chopping and processing tasks.
Puréeing
• To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 2.5cm pieces; a
smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then
process on High or Low until food is puréed; scrape the sides of the work bowl as necessary. Do not
use this method to purée cooked white potatoes.
• To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone.
Add cooking liquid through the feed tube and process as required. NOTE: Maximum puréeing
capacity is 1150ml.
… 13 …


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