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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
P r ocess the food twice to “double-
slice” it. Insert any large fruit or
vegetable — potatoes, turn i p s ,
zucchini, apples — in the feed
tube horizontally. Apply pre s s u r e
to the pusher while pressing the
lever down to PULSE until the
food is sliced. You will get long
slices. Remove the slices fro m
the work bowl and re a s s e m b l e
them as shown. Reinsert them
in the feed tube, wedging them
in tightly. Slice them again. Yo u
will obtain long julienne strips.
With the optional Square Julienne
Disc, you can make square
julienne strips in one operation.
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03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 24