Cuisinart FP16DCU Manual page 19

short enough to fi t within the 'max' marking on the feed tube. 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 or shredded.
To slice French-cut green beans:
Trim the ends of the green beans. Blanching is not necessary. Stack in the large feed tube
horizontally to fi t with 'max' marking on the feed tube. Use 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 courgette or carrots, use the same procedure.
To slice matchsticks or julienne strips:
For example, potatoes, turnips, courgettes and carrots. Cut large fruit and vegetables
horizontally (from end to end) and insert into the large feed tube. Use the slicing disc
for this technique. Process the food twice – 'double slice' it. Apply pressure to pusher
while pressing the 'PULSE' button until the food is sliced. You will achieve long slices.
Remove the slices from the work bowl and reassemble. The slices should be assembled
horizontally, with the cut edges facing down. Re-insert them in the feed tube, wedging
them in tightly. Slice them again and you will obtain long julienne strips.
To slice cooked meat and poultry:
The food must be very cold. If possible, use a piece of food just large enough to fi t in the
feed tube. To make julienne strips of cooked meats such as ham, 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.
To slice uncooked meat and poultry:
Cut the food into pieces to fi t the feed tube. Wrap the pieces in cling fi lm 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 the cling fi lm. Stand them in
the feed tube and slice them against the grain, using fi rm pressure on the pusher. Or lay
them fl at in the feed tube, as many as will fi t and slice with the grain, using fi rm pressure.
To slice Chorizo, 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 fi t. Otherwise, cut the sausage into pieces to fi ll the large feed tube
completely. Stand the pieces vertically, packing them tightly so they cannot tilt sideways.
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