Loading ...
Loading ...
Loading ...
16
To slice cooked meat and poultr y
In general, the food must be very cold. If possible, use a single
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 them or fold them double and stand them
upright in the feed tube, wedging in as many rolls as possible.
This technique wor ks better with square or rectangular pieces
than with round ones.
To slice uncooked meat and poultr y
Cut the food into pieces to fit the feed tube. Boned, skinned
chicken breast halves will usually fit when cut in half cross-
wise. Wrap the pieces in plastic wrap and put them in the
freezer. They are ready to slice when they pass the “knife test"
– that is, they are semi-frozen – hard to the touch, but easily
pierced with the tip of a shar p knife. 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,
piling up as many as will fit, and slice them with the grain,
using firm pressure.
To slice sausage
Freeze the sausage until it is hard to the touch, but can be
easily pierced with the tip of a shar p knife. If a single sausage
does not fit snugly in the feed tube, cut it into pieces to fit the
small or the large feed tube. Process, using firm pressure.
To slice salami and other hard sausage
If the sausage is thin enough so one or two of them will fit in
the small feed tube, use that tube. Or cut the sausage into
enough pieces to fit the large feed tube completely. Stand the
pieces vertically, packing them in tightly so they cannot tilt
sideways as they are sliced.
SHREDDING FRUITS AND VEGETABLES
THE SHREDDING DISC
To shred round fruits and vegetables
Before processing apples, potatoes, onions and other round
food, trim with a knife. Cut one end flat, to make food lie stable
on the shredding disc.
Place the food in the pusher, one flat side down. Position it in
the tube as far left as possible, to prevent it from tilting. Make
sure the small pusher is locked and the slide lock on the
sleeve is unlocked. Slide the pusher assembly over the feed
tube and push the sleeve down to lock it into place. Apply
pressure to the pusher while pressing the PULSE/OFF lever
until the food is sliced.
To shred long vegetables
Tr im carrots, zucchini and other long vegetables into the
long-est lengths that will fit the feed tube when laid in
horizontally (about 4 inches, 10 cm). Stack the pieces to
about 1 inch (2.5 cm) from the top of the feed tube.
Apply medium to firm pressure on the pusher – depending on
the texture of the food – while pressing the PULSE/OFF lever
until the food is shredded. Do not overload wor k bowl, or
shredded food may force disc upward. Never force pusher
when shredding food.
To shred cabbage for coleslaw
Prepare in wedges. Place a wedge in the feed tube vertically.
Apply medium pressure to the pusher and press the PULSE/
OFF lever until the cabbage is shredded. For longer shreds,
prepare the same way, but process with one of the optional
thin slicing discs.
To shred hard cheese like Parmesan
The cheese must be at room temperature. If a sharp knife
cannot easily pierce the cheese, do not try to shred it; it may
damage the shredding disc. Cut the cheese into pieces to fit
the feed tube and process with light pressure on the pusher.
Never force the pusher. Press down on the PULSE/OFF lever
and hold it down until the cheese is shredded, releasing pres-
sure on the pusher momentarily if the motor slows.
To slice firm cheese like Swiss and cheddar
Cut the cheese into pieces to fit the feed tube. Put cheese in
the freezer until it is semi-frozen – hard to the touch but easily
pierced through with the tip of a shar p knife. Stand the pieces
in the feed tube and apply light pressure to the pusher while
pressing the PULSE/OFF lever until they are sliced.
Loading ...
Loading ...
Loading ...