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12
REMOVING
SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to
stop spinning. When it does, unplug the unit,
then hold the work bowl handle and turn it
clockwise. Then lift; the work bowl and cover
will come off together. Turn cover clockwise
to unlock from work bowl. Lift, remove, invert
and place on counter space.
Remove the slicing or shredding disc:
Place two fingers 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 mushrooms,
trim the bottom 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 (2.5cm) 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 zucchini
by cutting them into pieces slightly shorter
than the feed tube. Cut both ends flat. (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 assembly 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 vegetables 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 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 zucchini
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.
Cut pieces to fit the feed tube horizontally
from end to end. 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. The slices should be assembled
horizontally with the cut edges facing front
and back. 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 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.
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