13
14
PRACTICING SLICING
AND SHREDDING
1. Insert a slicing or shredding disc, put the
cover on the work bowl and insert the food
in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing down
the PULSE button. Release the button as
soon as the food is sliced or shredded.
3. You can load the feed tube repeatedly without
removing work bowl cover. Simply grasp
the pusher and lift up. The pusher assembly
will come off easily, leaving the cover and
feed tube in place. Your other hand is free to
reload the feed tube, and you do not need
to re-press the ON button if it was previously
selected.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, unplug the unit, then
hold the work bowl handle and turn it clockwise.
Then lift; the work bowl and cover will come off
together. Turn cover clockwise to unlock from
work bowl. Lift, remove, invert and place on
counter space.
Remove the slicing or shredding disc:
Place two fingers under each side of the disc
and lift it straight up. Place the disc on top of
the inverted work bowl cover to minimize drips
and spills.
TECHNIQUES
FOR SLICING AND
SHREDDING
Small, round fruits and vegetables:
For large berries, radishes and mushrooms, trim
the bottom 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
(2.5 cm) 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 foods like bananas, celery and zucchini by
cutting them into pieces slightly shorter than the
feed tube. Cut both ends flat. (Use a ruler as a
guide, or the pusher assembly.)
Fill the feed tube with the pieces, standing them
vertically 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. Place the pusher assembly onto
the feed tube and press the sleeve all the way
down.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long, thin
vegetables like carrots, push them to the far left.
If you are slicing a few vegetables that are wide
at one end and narrow at the other (carrots,
celery or scallions), cut them in half and pack in
pairs, alternating one wide end up, one narrow
end up.
French-cut green beans:
Trim fresh green beans to feed tube widths.
Stack in the feed tube horizontally to about
one inch from the top. Use the slicing disc,
apply light pressure to the pusher and press the
PULSE button 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 – ‘double slice’ it. Insert
large fruits or vegetables (potatoes, turnips,
zucchini, apples) in the feed tube. Cut pieces to
fit the feed tube horizontally from end to end.
Apply pressure to the pusher while pressing the
PULSE button until the food is sliced. You will
get long slices.
Remove the slices from the work bowl and
reassemble. The slices should be assembled
horizontally with the cut edges facing front and
back. Reinsert them in the feed tube, wedging
them in tightly. Slice them again. You will obtain
long julienne strips. With the optional square
julienne disc, 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
piece of food just large enough to fit in the feed
tube. To make julienne strips of ham, bologna
or luncheon meat, stack slices, then roll or
fold them double and stand 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.
Boneless, 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 are easily pierced
with the tip of a sharp knife, although semi-
frozen and hard to the touch. Remove plastic
wrap. 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.
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. Use
the small feed tube if the sausage is thin enough
to fit. Otherwise, cut the sausage into pieces
to fill the large feed tube completely. Stand the
pieces vertically, packing them tightly so they
cannot tilt sideways.
Firm cheese like Swiss and Cheddar:
Cut the cheese into pieces to fit the feed tube.
Put it in the freezer until 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.
TYPE OF CHEESE
CHOP/ PURÉE
SHRED
SLICE
Soft
Brie, Camembert, room temperature
yes
no
no
Mozzarella, chilled 15-20 min in freezer
no
yes
no
Ricotta, room temperature
yes
no
no
Cottage, Cream
yes
no
no
Semi-Soft
Blue, chilled
yes
yes
no
Fontina, chilled
yes
yes
no
Bel Paese, chilled
yes
yes
no
Semi-Hard
Cheddar, chilled
yes
yes
yes
Monterey Jack, Longhorn, chilled
yes
yes
yes
Swiss, Jarlsberg, chilled
yes
yes
yes
Edam, Gouda, chilled
yes
yes
yes
Provolone, chilled
yes
yes
yes
Hard, at room temperature
Parmesan, Romano, Locatelli
yes
yes
no
Pecorino, Asiago
yes
yes
no
SLICING AND SHREDDING CHEESE
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.