Slicing Cooked Meat; And Poultry; Other Sausages; Slicing And Shredding Cheese - Cuisinart DLC-2014 Instruction/Recipe Booklet

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

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
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
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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
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