Cuisinart DLC-10S DLC-10S Manual - Page 28

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 semifrozen 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.