Slicing Cooked Meat And Poultry; Slicing Frankfurters And Other Sausages - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

SLICING MEAT
AND P 0 U LT R Y
22
Cooked meat and poultry
The food must be very cold. If
possible, use a chunk ol food jusl
large enough to fit Ihe feed lube. To
make julienne skips of ham,
bologna or luncheon meat, slack
slices ol them. Then roll or (old
them double and sland Ihem
upright in the feed lube, wedging in
as many rolls as possible. This
technique works beller with square
or rectangular pieces than wilh
round ones.
Uncooked meat and poultry
Cul Ihe food into pieces to lit Ihe
leed lube. Boned, skinned chicken
breaslswill usually fit when culm
half crosswise. Wrap Ihe pieces in
plastic wrap and pit them in the
freezer. They are ready lo slice
when they pass this "knife lest".
They are easily pierced with Ihe lip
of a sharp knife although semi-
frozen and hard lo Ihe touch Stand
Ihem in Ihe leed tube, cul side
down, and slice Ihem against \b&
grain, using firm pressure on Ihe
pusher. Or lay them Hat in Ihe leed
lube, as many as will lit, and slice
with Ihe grain, using lirm pressure.
Frankfurters, salami and other
sausages
II Ihe sausage is soft, Ireeze it until
hard lo the touch but easily pierced
with Ihe tip of a sharp knife. Hard
sausages need not be frozen. If Ihe
sausage is Ihin enough lo fil in the
small feed tube, use thai lube.
Otherwise, cut the sausage inlo
pieces to fit Ihe large feed lube
completely. Stand the pieces
vertically, packing them in tightly
so they cannot tili sideways.