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Cuisinart MP 14 NE Manual

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7. Advice from Chefs
• The extra-large feed tube lets you put your food horizontally
across the width of the opening allowing you to create
dierent cuts in complete safety.
• The pusher allows you to feed the food processor in many
ways. Either through the small opening for small amounts of
solid or liquid ingredients, or by the pusher itself for liquids
(making breads or soups). This allows you to distribute the
liquids better.
• Cut larger foods into pieces of roughly 3cm before chopping
them. The result will be better. Moreover, the bigger the size
of the pieces, the longer the preparation time will be.
• For slicing whole peppers perfectly, pull the stem and the
seeds out from the top. Leave the other end whole so that it
remains rm.
• It is preferable to use the button for chopping. Because
this will allow the food to fall to the bottom of the bowl
between each pulse, the food will be perfectly chopped.
Check the texture frequently to avoid overprocessing. This
principle also applies to crushed ice. To chop herbs, the bowl
and the machine’s blade must be dry. The more herbs you
place in the bowl, the ner they will be chopped. The herbs
can be frozen in airtight packages.
• To mash potatoes, use the shredding disk (4mm). The
consistency of the mashed potatoes will be ideal. Using the
shredding disc for ice will produce very nely aked ice for
cocktails.
• Use the whisk with planetary action to obtain lighter
preparations (less sugar in meringues).To make mayonnaise
and other sauces, dribble the various liquids through
the small feed tube. Use the button for sauces to
prevent the liquids from spraying the whisk attachment.
Carry out this operation in two batches if there is too much of
the mixture. To make a thicker sauce like ‘butter cream’, soften
the butter to prevent clogging the whisk. The whisk cannot
be used to make heavy doughs, to crush ice or to crush solid
foods.
• Use cold water to make bread dough; the dough will have
a ner texture and you will make a high quality bread.
Bread dough is ready when it forms a ball and no longer
sticks to the sides of the bowl. The amount of water will vary
depending on the quality of the our used.
RECOMMENDED QUANTITIES FOR VARIOUS INGREDIENTS
INGREDIENTS QUANTITY
Short crust or sweet pastr
1,5 kg
Brioche dough
800g
Shredded or sliced fruits and
vegetables
1,5 kg
Soup, velouté sauce 1,5 litre
Egg whites 3 à 10 eggs
Whipped cream 0,5 litre
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP/PUREE GRATE SLICE
Soft (at room temperature) yes no no
Semi-soft (partly frozen) yes yes no
Semi-hard (partly frozen) yes yes yes
Hard (at room temperature) yes yes no
Not all cheeses can be chopped. Usually soft cheeses cannot
be chopped successfully and trying to chop very hard cheeses
may damage the disc or the machine itself.
It is possible to grate most cheeses except soft cheeses. The
only exception is mozzarella which can be grated after having
been placed in the freezer until it is hard. This allows for perfect
grating. Hard cheeses, like parmesan, can only be grated at
room temperature.
… 24 …


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