French-Cut Green Beans; Matchsticks Or Julienne Strips; Slicing & Shredding Cheese; Slicing Meat, Poultry & Cheese - Cuisinart PowerPrep Plus EV-14 Series Instruction Booklet

SLICING AND SHREDDING CHEESE
TYPE OF CHEESE
Soft
Brie, Camembert
Mozzarella (chilled 15–20 min. in freezer)
Ricotta
Cottage, Cream
Semi-Soft
Blue
Fontina
Liederkranz
Bel Paese
Semi-Hard
Cheddar
Monterey Jack, Longhorn
Swiss, Jarlsberg
Edam, Gouda
Provolone
Hard
Parmesan, Romano
Pecorino, Sapsago, Asiago
scallions) cut them in half and pack in pairs,
alternating 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 cold to the touch, drain and dry.
Stack in the feed tube horizontally to about
one inch from the top. Using the slicing
disc, apply light pressure to the pusher and
press the PULSE button 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 – "double slice" it.
Insert large fruits or vegetables (potatoes,
turnips, zucchini, apples) in the feed tube.
Cut pieces to fit the feed tube horizontally
from end to end. Apply pressure to the
pusher while pressing the PULSE button
until the food is sliced. You will get long
slices.
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CHOP SHRED
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room
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Remove the slices from the work bowl
and reassemble. The slices should be
assembled horizontally, with the edges
facing front and back. 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.
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
SLICE
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