Practicing Slicing And Shredding; Removing Sliced Or Shredded Foods; Techniques For Slicing And Shredding; Small, Round Fruits And Vegetables - Cuisinart Premier Serie Manual De Instrucciones

PRACTICING SLICING
AND SHREDDING
1. Insert a slicing or shredding disc, put
the cover on the work bowl and insert
the food in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing
down the PULSE button. Release the
button as soon as the food is sliced
or shredded.
3. You can load the feed tube repeatedly
without removing work bowl cover.
Simply grasp the pusher and lift up.
The pusher assembly will come off
easily, leaving the cover and feed tube
in place. Your other hand is free to
reload the feed tube, and you do not
need to re-press the ON button if it was
previously selected.
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 fi ngers 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 fl at with
a knife. Insert the food through the feed
tube, standing each piece on a fl at end.
You can fi ll 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 fl at. (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 zuc-
chini 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 fi t the feed tube horizontally
from end to end. Apply pressure to the push-
er 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 cut edges facing front and
back. Reinsert them in the feed tube, wedg-
ing 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.

Cooked meat and poultry

The food must be very cold. If possible, use
a piece of food just large enough to fi t in the
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