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(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.
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
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP/ PURÉE SHRED SLICE
Soft
Brie, Camembert, room temperature yes no no
Mozzarella, chilled 15-20 min in freezer no yes no
Ricotta, room temperature yes no no
Cottage, Cream yes no no
Semi-Soft
Blue, chilled yes yes no
Fontina, chilled yes yes no
Bel Paese, chilled yes yes no
Semi-Hard
Cheddar, chilled yes yes yes
Monterey Jack, Longhorn, chilled yes yes yes
Swiss, Jarlsberg, chilled yes yes yes
Edam, Gouda, chilled yes yes yes
Provolone, chilled yes yes yes
Hard, at room temperature
Parmesan, Romano, Locatelli yes yes no
Pecorino, Asiago yes yes no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
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02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 14