Cuisinart DLC-2009CHB DLC-2009CHB Manual - Page 14

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 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. 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 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 at room temperature. Therefore, only attempt to slice or shred mozzarella when well chilled, and Parmesan when at room temperature. SLICING AND SHREDDING CHEESE TYPE OF CHEESE Soft Brie, Camembert, room temperature Mozzarella chilled 15-20 min in freezer Ricotta, room temperature Cottage, Cream CHOP/PUREÉ yes no yes yes SHRED no yes no no SLICE no no no no Semi-Soft Blue, chilled Fontina, chilled Bel Paese, chilled yes yes no yes yes no yes yes no Semi-Hard Cheddar, chilled yes Monterey Jack, Longhorn, chilled yes Swiss, Jarlsberg, chilled yes Edam, Gouda, chilled yes Provolone, chilled yes yes yes yes yes yes yes yes yes yes yes Hard, at room temperature Parmesan, Romano, Locatelli Pecorino, Asiago yes yes no yes yes no *Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop. 14