Practicing Slicing And Shredding; Removing Sliced Or Shredded Foods; Slicing And Shredding Techniques; Small, Round Fruits And Vegetables - Cuisinart DLC-2011C Instruction Booklet

PRACTICING
SLICING AND
S H R E D D I N G
1. Insert a slicing or
shredding disc, put the
cover on the work bowl
and insert the food in
the feed tube.
2. Slide the pusher
into place, and apply
pressure to the pusher
while pressing down the
"Pulse" button. Release
the button as soon
as the food is sliced
or shredded.
3. You can load the feed
tube repeatedly without
removing work bowl
c o v e r. Simply grasp the
pusher and lift up. T h e
pusher assembly will
come off easily, leaving
the cover and feed tube
in place. Your other
hand is free to reload
the feed tube, and you
do not need to re-press
the "On" button if it was
previously selected.
REMOVING
SLICED OR
SHREDDED FOOD
Before you do anything,
wait for the disc to stop
spinning. When it does,
remove the pusher first.
Unplug the unit, then hold
the work bowl handle and
turn it clockwise. Then lift;
the work bowl and cover will
come off together. Tu r n
cover clockwise to unlock
from work bowl. Lift,
remove, invert and place on
counter space.
Remove the slicing or
shredding disc.
Place two fingers under
each side of the disc and
13
lift it straight up. Place the
disc on top of the inverted
work bowl cover to minimize
drips and spills.
TECHNIQUES
FOR SLICING AND
S H R E D D I N G
Small, round fruits
and vegetables:
For large berries, radishes
and mushrooms, trim the
bottom ends flat with a
knife. Insert the food
through the feed tube,
standing each piece on a
flat end. You can fill the tube
to about 1 inch (2.5 cm)
from the top. The bottom
layer gives you perfect
slices for garnish. If you
want all the slices to be
perfect, it's best to process
one layer at a time.
Long fruits
and vegetables:
Trim foods like bananas,
celery and zucchini by
cutting them into pieces
slightly shorter than the
feed tube. Cut both ends
flat. (Use a ruler as a guide,
or the pusher assembly.)
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.

Small amounts of food:

Use the small feed tube and
the small pusher. Remove
the small pusher from the
pusher assembly. Place the
pusher assembly onto the
feed tube and press the
sleeve all the way down.
Cut the food in lengths
slightly shorter than the
feed tube. If slicing one or
two long, thin vegetables
like carrots, push them to
the far left. If you are slicing
a few vegetables that are
wide at one end and narrow
at the other (carrots, celery
or 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 (2.5cm) from
the top. 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 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
h o r i z o n t a l l y. Apply pressure
to the pusher while pressing
the "Pulse" button until the
food is sliced. You will get
long slices.
Remove the slices from the
work bowl and reassemble.
Reinsert them in the feed
tube, wedging them in
t i g h t l y. Slice them again. Yo u
will obtain long julienne
strips. With the optional
square julienne disc, you
can make square julienne
strips in one operation.