SLICING GUIDE
FOOD | COMMENTS |
APPLE | Quarter and stack horizontally |
| in chute. Use firm pressure. |
CABBAGE | For coarsely shredded results, use |
| slicing side of disc. Cut |
| into pieces to fit chute. |
| Empty container as cabbage |
| reaches disc. |
CARROTS | Cut into 4" (10 cm) lengths and |
| pack in chute, alternating thick |
| and thin ends. |
CELERY | Remove strings. Cut stalks |
| vertically into thirds. Pack chute |
| for best results. |
CUCUMBER | If necessary, cut to fit chute. |
MUSHROOMS | Stack chute with mushrooms on |
| their sides for lengthwise slices. |
NUTS | For coarsely chopped results, fill |
| chute with nuts and slice. |
ONIONS | Quarter and fill chute, positioning |
| onions upright for coarsely |
| chopped results. |
PEACHES/PEARS | Halve or quarter and core. Position |
| upright in chute and slice using |
| light pressure. |
PEPPERS, | Halve and seed. Cut large ones |
GREEN, RED, | into quarters or strips, depending |
YELLOW ETC. | on desired results. Slice using |
| moderate pressure. |
PEPPERONI | Cut into 3" (8 cm) lengths. Remove |
| inedible casing. Slice 2 pieces |
| at a time using firm pressure. |
POTATOES | Peel if desired, and cut to fit |
| chute. |
STRAWBERRIES | Hull. Arrange berries on their sides |
| for lengthwise slices. |
TOMATOES | Use small tomatoes for whole |
| slices; halve if necessary. |
| Use gentle, but continuous |
| pressure. |
TURNIPS | Peel. Cut turnips to fit chute. |
ZUCCHINI, | Slice off ends. Use small squash |
YELLOW SQUASH | for whole slices; halve larger |
| ones to fit chute. |
Recipes
SPEEDY PROCESSOR PIZZA DOUGH
1- 1/3 cups (315 ml) warm water 105˚F - 115˚F (40˚ C to 46˚ C) 1/4 teaspoon (1 to 2 ml) sugar
3
2 tablespoons (30 ml) olive oil
1.Sprinkle yeast over water; add sugar and let stand until yeast is dissolved, about 5 minutes.
2.Position dough blade in container of processor. Add 3 cups (750 ml) flour, salt and olive oil. With processor running, gradually add yeast mixture down food chute. Add additional flour to make a soft dough. Continue processing dough for 1 to
3.On lightly floured board, knead several times and form into ball. Place in greased bowl, turning to grease top.
4.Cover and let rise at room temperature until doubled in bulk, about 1 hour.
5.Punch dough down. For thin crust pizza divide dough in half. Roll out on lightly floured board to about 12 inch (30 cm) circle. Transfer to pizza pan or baking stone sprinkled with corn meal. Lift edges to form a crust around edge of pan.
6.Spoon desired sauce onto crust and spread evenly. Top with desired toppings.
7.Bake at 450˚ F (230˚ C) 12 minutes or until crust is golden and filling is hot. Yield: 2 pizza crusts
11 | 12 |