Techniques For Slicing And Shredding; Slicing Meat And Poultry; Slicing And Shredding Cheese - Cuisinart DFP-14N Serie Instrucciones Y Libro De Recetas

bowl clockwise to unlock it from the base and lift it
straight up to remove it.
You can place the disc on top of the inverted work
bowl cover, to minimize drips and spills.
TECHNIQUES FOR SLlClNG
AND SHREDDING
Small, round fruits and vegetables:
For large berries, radishes, and mushrooms, trim
the opposite ends flat with a knife. Insert the food
through the feed tube, standing each piece on a flat
end. You can fill the tube to about 1 inch from the
top. The bottom layer gives you perfect slices
for garnish.
If you want all the slices to be perfect, it's best to
process one layer at a time.
Long fruits and vegetables:
Trim food like bananas, celery, and zucchini by cut-
ting them into pieces a little shorter than the feed
tube. Cut both ends flat. (Use a ruler as a guide, or
the pusher assembly with the pusher pulled out as
far as it will go.)
Fill the feed tube with the pieces, standing them ver-
tically and adding enough pieces so they are solidly
packed and cannot tilt sideways as they are sliced
or shredded.
Small amounts of food:
Use the small feed tube and the small pusher.
Remove the small pusher from the pusher assembly.
Slide the pusher assembly over the feed tube and
press the sleeve down to lock it into place.
Cut the food in lengths a little shorter than the feed
tube. If you are slicing one or two long, thin veg-
etables like carrots, push them against the left. If you
are slicing a few vegetables that are wide at one end
and narrow at the other, like carrots, celery or scal-
lions, cut them in half and pack in pairs, one wide
end up, one narrow end up.
French-cut green beans:
Trim fresh green beans to feed-tube widths. Blanch
them for 60 seconds in boiling salted water. Plunge
them immediately into cold water to stop the cook-
ing. When they are cold to the touch, drain and dry
them. Stack them in the feed tube horizontally to
about 1 inch from the top. Use the slicing disc.
Be sure the small pusher is locked. Apply light pres-
sure to the pusher and press the OFF/PULSE lever
until beans are sliced.
To make long, horizontal slices of raw zucchini or
carrots, use the same procedure.
Matchsticks or julienne strips:
Process the food twice – "doubleslice" it. Insert any
large fruit or vegetable – potatoes, turnips, zucchini,
apples – in the feed tube horizontally. Apply pres-
sure to the pusher while pressing the OFF/PULSE
lever until the food is sliced. You will get long slices.
Remove the slices from the work bowl and reassem-
ble them. Reinsert them in the feed tube, wedging
them in tightly. Slice them again. You will obtain long
julienne strips. With the optional Square Julienne
Discs, you can make square julienne strips in
one operation.

SLICING MEAT AND POULTRY

Cooked meat and poultry:
The food must be very cold. If possible, use a chunk
of food just large enough to fit the feed tube. To
make julienne strips of ham, bologna or luncheon
meat, stack slices of them. Then roll or fold them
double and stand them upright in the feed tube,
wedging in as many rolls as possible. This technique
works better with square or rectangular pieces than
with round ones.
Uncooked meat and poultry:
Cut the food into pieces to fit the feed tube. Boned,
skinned chicken breasts will usually fit when cut in
half crosswise. Wrap the pieces in plastic wrap and
put them in the freezer. They are ready to slice when
they pass this "knife test": they are easily pierced
with the tip of a sharp knife although semi-frozen
and hard to the touch. Stand them in the feed tube,
cut side down, and slice them against the grain,
using firm pressure on the pusher. Or lay them flat in
the feed tube, as many as will fit, and slice with the
grain, using firm pressure.
Frankfurters, salami and other sausages:
If the sausage is soft, freeze it until hard to the
touch, but easily pierced with the tip of a sharp
knife. Hard sausages need not be frozen. If the sau-
sage is thin enough to fit in the small feed tube, use
that tube. Otherwise, cut the sausage into pieces to
fit the large feed tube com
vertically, packing them in tightly so they cannot
tilt sideways.
SLICING AND
SHREDDING CHEESE
Firm cheese like Swiss and Cheddar:
Cut the cheese into pieces to fit the feed tube. Put
it in the freezer until it is semi-frozen – hard to the
touch, but easily pierced with the tip of a sharp
knife. Stand the pieces in the feed tube and apply
light pressure to the pusher.
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pletely. Stand the pieces