into place. Be sure the slide lock on the sleeve
is locked.
Cut the food into lengths a little shorter than the
feed tube. If you are slicing one or two long, thin
vegetables like carrots, push them against the
right. 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, 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 cooking. 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 standard 4mm Slicing Disc.
Be sure the small pusher is locked and the slide
lock in the sleeve is unlocked. Apply light pressure
to the pusher and press the lever down to PULSE
until beans are sliced. To make long, horizontal
slices or shreds of raw zucchini or carrots, use the
same procedure.
Matchsticks or julienne strips:
Process the food twice to “double-slice” it. Insert
any large fruit or vegetable — potatoes, turnips,
zucchini, apples — in the feed tube horizontally.
Apply pressure to the pusher while pressing the
lever down to PULSE until the food is sliced.
You will get long slices. Remove the slices from
the work bowl and reassemble them as shown.
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 it is firm to the
touch but easily pierced with the tip of a sharp
knife. Hard sausages need not be frozen. If the
sausage 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 completely.
Stand the pieces vertically, packing them in tightly
so they cannot tilt sideways.
SLICING AND
SHREDDING CHEESE
Firm Cheeses like Swiss and Cheddar:
Cut the cheese into pieces to fit the feed tube. Put
it in the freezer until it is semi-frozen—firm 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:
Never try to slice soft cheese
like mozzarella or hard cheese like Parmesan.
You may damage the slicing disc or the food
processor itself. You can successfully shred most
cheeses except for the softer 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 shred mozzarella or
Parmesan when at the appropriate temperature,
otherwise the cheeses will not shred well or
damage to the machine could occur.
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