Manual Cuisinart DLC-2014N (page 15 of 24) (English)

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SLICING MEAT

AND POULTRY

Cooked meat and poultry

The food must be very cold.

If possible, use a piece of

food just large enough to

fit in the feed tube. To make

julienne strips of ham,

bologna or luncheon

meat, stack slices, then roll

or fold them double and

stand 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. Boneless,

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 are easily pierced with

the tip of a sharp knife,

although semi-frozen and

hard to the touch. Remove

plastic wrap. 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. Use the small feed

tube if the sausage is thin

enough to fit. Otherwise,

cut the sausage into pieces

to fill the large feed tube

completely. Stand the

pieces vertically, packing

them tightly so they cannot

tilt sideways.

Firm cheese like

Swiss and Cheddar:

Cut the cheese into

pieces to fit the feed tube.

Put it in the freezer until

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.

IMPORTANT: Never try

to slice soft cheese like

mozzarella or hard cheese

like Parmesan. You may

damage the slicing disc or

the food processor itself.

You can successfully shred

most cheeses except soft

ones. The exception is

mozzarella, which shreds

well if thoroughly chilled.

Hard cheeses like

Parmesan shred well only

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE CHOP SHRED SLICE

Soft yes no no

Brie, Camembert

Mozzarella (chilled 15-20 min in freezer) yes

Ricotta no

Cottage, Cream no

Semi-Soft yes yes no

Blue chill

Fontina

Liederkranz chill

Bel Paese chill

Semi-Hard yes yes yes

Cheddar chill chill

Monterey Jack, Longhorn chill chill

Swiss, Jarlsberg chill chill

Edam, Gouda chill chill

Provolone chill chill

Hard yes yes no

Parmesan, Romano room

Pecorino, Sapsago, Asiago temp.

03CU13537 DLC-2014N IB-5056 10/2/03 11:34 AM Page 15

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Cuisinart DLC-2014N Manual

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