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French-cut green beans:
Trim fresh green beans to
feed tube widths. Blanching
not necessary. 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 but-
ton 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
horizontally. Apply pressure
to the pusher while press-
ing 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
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.
Uncooked meat
and poultry:
Cut the food into pieces to
fit the feed tube. Boneless,
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 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 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. Use the small feed
tube if the sausage is thin
enough to fit. Otherwise,
cut the sausage into pieces
to fill the large feed tube
completely. Stand the
pieces vertically, packing
them tightly so they cannot
tilt sideways.
Firm cheese like
Swiss and Cheddar:
Cut the cheese into
pieces to fit the feed tube.
Put it in the freezer until
semi-frozen, hard to the
touch but easily pierced
with the tip of a sharp knife.
Stand the pieces in the
feed tube and apply light
pressure to the pusher.
IMPORTANT: Never try
to slice soft cheese like
mozzarella or hard cheese
like parmesan. You may
damage the slicing disc or
the food processor itself.
You can successfully shred
most cheeses except soft
ones. The exception is
mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like
Parmesan shred well only
at room temperature.
Therefore, only attempt to
slice or shred mozzarella
when well chilled, and
Parmesan when at room
temperature.
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
POWERPREP
®
METAL DOUGH
BLADE
The Limited Edition Metal
™
Ultimate Food Prep Centre
is designed to mix and
knead dough in a fraction
of the time it takes to do it
by hand.You will get perfect
results every time if you
follow these directions.
NEVER TRY TO
PROCESS DOUGH
THAT IS TOO STIFF TO
KNEAD COMFORTABLY
BY HAND.
There are two general
types of yeast dough.
Typical bread dough is
made with a flour mix that
contains at least 50% white
flour. It is uniformly soft,
pliable and slightly sticky
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