Cuisinart DLC-8S manual French-cut green beans

PICK UP 4 COLOR

PHOTOS FROM FILM

PICK UP 4 COLOR

PHOTOS FROM FILM

PICK UP 4 COLOR

PHOTOS FROM FILM

21

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 standard 4mm Slicing Disc.

Be sure the small pusher is locked and the slide lock in the sleeve is unlocked. Apply light pressure to the pusher and press the lever down to PULSE until beans are sliced. To make long, horizontal slices or shreds of raw zucchini or carrots, use the same procedure.

Matchsticks or Julienne strips Process the food twice to “double- slice” it. Insert any large fruit or vegetable — potatoes, turnips, zucchini, apples — in the feed tube horizontally. Apply pressure to the pusher while pressing the lever down to PULSE until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassemble them as shown. 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.