11
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, remove the cover first.
Lift, and the pusher assembly and cover will come
off together.
Remove the slicing or shredding disc before
removing the work bowl. Place two fingers under
each side of the disc and lift it straight up. Then turn
the 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 (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 food like bananas, celery, and zucchini by
cutting 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
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.
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
vegetables 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 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 slicing disc.
Be sure the small pusher is locked. Apply light
pressure 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
pressure 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
reassemble 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
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 com
pletely. Stand
the pieces vertically, packing them in tightly so
they cannot tilt sideways.
