Cuisinart DLC-5 manual Techniques For Slicing Shredding

Never put your fingers or a spatula into the feed tube.

Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and toma- toes, and for all cheese. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.

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 pres- sure 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 will come out 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, remove the pusher first. Unplug the unit. Turn cover clock- wise 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 side- ways as they are sliced or shredded.

Small amounts of food:

Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin veg- etables 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 horizontally. 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. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips.

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