Spiralising - Cuisinart Expert Prep Pro Manual

Spiralising

The Spiraliser attachment uses two discs – a Spaghetti Cut Disc and a Ribbon Cut Disc—to create
garnishes or cut slices of vegetables and fruits in wide or narrow spirals.
FUNCTIONS ACCESSORY
Ribbon Cut
Disc
Spaghetti Cut
Disc
Assembly
1. With the Large Work Bowl on the base, insert the Stem Adapter.
2. Place the spiraliser disc holder (with the circular space closest to the
handle) over the stem adapter and secure into place.
3. Fit the desired disc onto the Spiraliser Disc Holder. Insert your fingers
into the finger holes and turn the disc clockwise to lock into place.
4. Lock the Spiraliser cover into place.
Operation
1. Trim the fruit or vegetable to fit the Feed Tube. Trim the top and
bottom to form a flat surface on both sides. Put the item into the Feed
Tube, centering it onto the corer (middle pin).
2. Using the Spiraliser Pusher, push down item to secure firmly onto the
pusher's teeth.
3. Select High or Low to spiralise item. Select Off to stop spiralising and
remove Spiraliser Cover. Remove scraps remaining on cutting disc.
Remove scraps on Spiraliser Pusher. Replace Spiraliser Cover and
repeat with next item.
4. Once the desired amount of spiralised fruit or vegetable accumulates
in the work bowl, turn the food processor off, remove the spiraliser
cover, and remove the food.
5. For best results, use firm fruits and vegetables and process on High
speed (see chart for suggestions).
6. Be sure to clean the entire unit after each usage. All pieces are
dishwasher safe
RESULTS
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7. Attach shorter foods such as radishes by pressing the Spiraliser
Pusher's teeth onto the food, then place into Feed Tube for a more
secure hold.
NOTE: You may need to experiment by processing certain foods
horizontally or vertically to produce the best results.
Spiraliser Guide
FOOD ACCESSORY PREPARATION
Apple Spaghetti or Ribbon Core (no need to
Cut peel)
Pear Ribbon Cut Core; trim to fi t if
pears are large
Potato Spaghetti or Ribbon Trim to fi t feed tube
Cut
Sweet Spaghetti or Ribbon Trim to fi t feed tube
Potato Cut
Beetroot Spaghetti or Ribbon Peel; trim to fi t feed
Cut tube
Cucumber Spaghetti or Ribbon Trim to fi t feed tube
Cut
Radish Spaghetti or Ribbon Trim to fi t feed tube
Cut
Carrot Spaghetti or Ribbon Peel
Cut
Courgette Spaghetti or Ribbon Trim to fi t feed tube
Cut
Butternut Ribbon Cut Peel; trim to fi t feed
Squash tube. Use only the
neck (save bottom
for another use)
Parsnip Spaghetti or Ribbon Peel; trim to fi t feed
Cut tube
RECIPE TIPS
Use spaghetti cut raw in salads (be sure to toss
with lemon juice to prevent oxidation). Bake
in the oven with cinnamon sugar for dessert
toppings, or bake into a tart or pie.
Cut into smaller pieces and bake into chips. Sauté
to caramelise.
Fry spaghetti cut in oil – toss with salt and
pepper. Roast in the oven with olive oil.
Steam or quick boil spaghetti cut for a "pasta";
roast.
Roast ribbon cut with olive oil and salt.
Use the spaghetti cut raw in a salad, or steam for
a light side dish. Roast the ribbon cut beets and
serve with a good olive oil.
Serve raw with desired dressing. Ribbon cut and
make into quick pickles.
Ribbon cut to pickle, or to add a tangy bite to a
fresh spring salad.
Spaghetti or ribbon cut to use raw in salads.
Spaghetti cut to use with your favorite pasta
sauce. Ribbon cut can be sautéed in olive oil.
Roast or steam to add to soups, salads or as a light
side dish.
These are great when added to broth-based soups.
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