Cuisinart DLC-2011C, Instruction Booklet

Page: 14 / 54

14
SLICING MEAT
AND POULT RY
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. T h e y
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.
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. 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
c o m p l e t e l y. 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.
IMPORTANT: You can
successfully shred most
cheeses except soft ones.
The exception is
mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like
Parmesan shred well only
at room temperature.
Therefore, only attempt
to slice or shred mozzarella
when well chilled, and
Parmesan when at
room temperature.
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP SHRED SLICE
Soft yes no no
Brie, Camembert
Mozzarella (chilled 15-20 min in freezer)
yes
Ricotta no
Cottage, Cream no
Semi-Soft yes yes no
Blue chill
Fontina
Liederkranz
chill
Bel Paese chill
Semi-Hard yes yes yes
Cheddar chill chill
Monterey Jack, Longhorn chill chill
Swiss, Jarlsberg chill chill
Edam, Gouda chill chill
Provolone chill chill
Hard yes yes no
Parmesan, Romano room
Pecorino, Sapsago, Asiago temp.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 15