Cuisinart DLC-XP To slice small round fruits and vegetables, To slice long fruits and vegetables

To slice small round fruits and vegetables

For large berries, radishes and mushrooms, use this proce- dure. Trim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5 cm) 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 only one layer at a time.

To slice long fruits and vegetables

Trim bananas, celery, carrots, cucumbers and zucchini before putting them in the feed tube. Cut them into pieces about

3 inches (7.5 cm) long – a little shorter than the height of the feed tube. Place a ruler on your cutting board as a guide, or lay the pusher assembly on the board with the pusher pulled out as far as it will go. Cut both ends flat.

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.

Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Be sure the small pusher is locked and the slide lock on the sleeve is unlocked.

To slice a small amount 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. Be sure the slide lock on the sleeve is locked.

Cut the food in 3-inch (7.5 cm) lengths – a little shorter than the height of the feed tube. If you are slicing one or two long, thin vegetables like carrots, push them against the left side of the tube.

If you are slicing a few vegetables that are long at one end and narrow at the other – like celery, carrots or scallions – cut them in half and pack them in pairs alternating one wide end up and one narrow end up.

Press down with the small pusher while pressing down on the PULSE/OFF lever, until the food is sliced.

To prepare French-cut green beans

Trim fresh green beans to 4-inch (10 cm) lengths. Stack them in the feed tube horizontally to about 1 inch (2.5 cm) from the top. Be sure the small pusher is locked and the slide lock on the sleeve is unlocked.

Slide the pusher assembly over the feed tube and push the sleeve down to lock it into place. Apply light pressure to the pusher and press down on the PULSE/OFF lever until the beans are sliced.

To make long, horizontal slices of zucchini and carrots, use the same procedure. You can make julienne strips from leeks in the same way. Remove the root end and the green ends. Cut the leeks in half and wash them well to remove all sand. Place them in the feed tube flat side down.

To make julienne or matchstick strips

Process the food twice or “double-slice” it. Insert any large vegetable or fruit, like potatoes, turnips, zucchini or apples, in the feed tube horizontally. You may want to wedge large vegetables or fruits in from the bottom of the feed tube, which is slightly larger than the top.

Apply pressure to the pusher while pressing down on the PULSE/OFF lever 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, from the top or bottom, wedging them in tightly so they won’t fall over or tilt. Slice them again. You will obtain long julienne strips.

With either of two optional julienne discs, you can obtain square julienne strips in a single operation. The DLC-332 Square Julienne Disc makes strips that measure 2x2 mm in cross section; the DLC-333 Square Julienne Disc makes 3x3

mmstrips. For larger strips, use the DLC-336 Fruit, Vegetable and French-Fry Cut Disc; it makes sticks that measure 6x6 mm (about 1/4 inch square) in cross section.

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