Cutting Into Julienne Or Matchstick Strips; Kneading Dough - Cuisinart FP16DCE Instructions Manual

IMPoRtAnt
Make sure you don't fill the chute too tightly to avoid blocking the
pusher. Do not press the pusher too firmly so as not to damage the
appliance. To shred or slice soft fruits or vegetables, like bananas,
mushrooms, strawberries or tomatoes, press very lightly so as to
avoid squashing these.
Always use the pusher to shred or slice foods.
never put your fingers or the spatula into the feed tube.
• To slice raw meat or poultry, cut the food to the size of the
opening. Place the pieces in the freezer until they are hard to the
touch but still easy to pierce with the tip of a knife. Place the food
in the opening, flat side down, and press on the pusher to slice.
• To slice cooked meat or poultry the food must be cold, and if
possible cut in pieces equal in size to the opening.
• To slice sausage, use the smallest opening. Make sure you place
the pieces in vertically, tightly enough so that they don't fall
when the disc is started.
• To slice cheese: not all cheeses can be sliced. Generally, soft
cheeses don't slice easily and very hard cheese could damage
the disc or the appliance itself. Never try to slice a cheese that
is too hard to cut with a knife. Please refer to the summary table
and the notes under section 5 ('Advice from the Chefs') in this
booklet.
32
C. Cutting into Julienne or Matchstick Strips
Julienne disc
Matchstick strip disc
• These discs can be used, for example, for potatoes, turnips,
courgettes or carrots. Cut the fruit and vegetables lengthwise
(from end to end) and place them in the feed tube.
• For this technique, use the julienne or fries disc.
• Press the pusher while pushing the
the food has been cut. This will create julienne strips or fingers
for fries.
D. Kneading Dough
Dough blade
for the XXL bowl
This unit was designed to let you prepare dough in very little time.
Generally there are two kinds of dough:
• Yeast doughs contain yeast and a mixture of flour. They are
generally prepared with water and are even, pliable and stick
slightly to the fingers. When they have been kneaded correctly,
they form a ball.
• Doughs for sweet or savoury preparations contain a larger
proportion of sugar, butter and/or eggs. They are often prepared
with milk. They are rich and sticky doughs that don't always form
a ball after kneading. The two types of dough are prepared using
the button.
• Press and an indicator light will come on, indicating that
'Knead' has been selected. Use only the XXL bowl for the knead
function
button (pulse) until