Cuisinart DFP-14N manual Slicing Shredding Cheese

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 food like bananas, celery, and zucchini by cut- ting them into pieces a little shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly with the pusher pulled out as far as it will go.)

Fill the feed tube with the pieces, standing them verti- cally 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. Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place.

Cut the food in lengths a little shorter than the feed tube. If you are slicing one or two long, thin vegeta- bles like carrots, push them against the 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, one wide end up, one narrow end up.

French-cut green beans

Trim fresh green beans to feed-tube widths. Blanch them for 60 seconds in boiling salted water. Plunge them immediately into cold water to stop the cooking. When they are cold to the touch, drain and dry them. Stack them in the feed tube horizontally to about

1 inch from the top. Use the slicing disc.

Be sure the small pusher is locked. Apply light pres- sure to the pusher and press the OFF/PULSE lever 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 – “doubleslice” it. Insert any large fruit or vegetable – potatoes, turnips, zucchini, apples – in the feed tube horizontally. Apply pressure to the pusher while pressing the OFF/PULSE lever until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassem- ble them. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the optional Square Julienne Discs, 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 chunk of food just large enough to fit the feed tube. To make julienne strips of ham, bologna or luncheon

meat, stack slices of them. Then roll or fold them double and stand them 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. Boned, 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 pass this “knife test”: they are easily pierced with the tip of a sharp knife although semi-frozen and hard to the touch. 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. If the sausage is thin enough to fit in the small feed tube, use that tube. Otherwise, cut the sausage into pieces to fit the large feed tube completely. Stand the pieces vertically, packing them in tightly so they cannot tilt sideways.

SLICING AND

SHREDDING CHEESE

Type of Cheese Chop Shred Slice

Soft
Brie, Camembert,	yes	no	no
mozzarella, ricotta,
Liederkranz, cottage,
cream
Semi-Soft		yes
blue,	yes	chill	no
Fontina		chill
Bel Paese		chill
Semi-Hard		yes	yes
Cheddar, Monterey		chill	chill
Jack, Longhorn,	yes	chill	chill
Swiss, Jarlsberg,		chill	chill
Edam, Gouda,		chill	chill
Provolone		chill	chill
Hard		yes
Parmesan, Romano,	yes	room	no
Pecorino, Sapsago		temp

Firm cheese like Swiss and Cheddar

Cut the cheese into pieces to fit the feed tube. Put it in the freezer until it is 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.

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