Cuisinart DLC-2, Instruction And Recipe Booklet

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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 fi ngers 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 mush-
rooms, trim the bottom ends fl at with a
knife. Insert the food through the feed
tube, standing each piece on a fl at end.
You can fi ll the tube to about 1 inch (2.5cm)
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 zuc-
chini by cutting them into pieces slightly
shorter than the feed tube. Cut both ends
fl at. (Use a ruler as a guide, or the pusher
assembly.) Fill the feed tube with the piec-
es, 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 assem-
bly 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 vegeta-
bles 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 zuc-
chini 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 fi t 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 as-
sembled horizontally with 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.
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