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 (2.5
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 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 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 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 (2.5 cm) 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
horizontally. 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. 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 fi t
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 fi t the feed
tube. Boneless, skinned chicken breasts
will usually fi t 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 fi rm pressure on the pusher. Or lay
them fl at in the feed tube, as many as will
fi t, and slice with the grain,using fi rm pres-
sure.
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 fi t. Otherwise,
cut the sausage into pieces to fi ll the large
feed tube completely. Stand the pieces
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