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Les langues disponibles
TIPS FOR GREAT RESULTS
USING THE REVERSIBLE SLICING/SHREDDING DISC
To slice or shred fruits or
vegetables
that are long and relatively
small in diameter, such as celery, carrots,
and bananas: Cut food to
fit feed tube vertically or
horizontally, and pack so
that the food is supported.
It should not be packed so
tightly that it cannot move
freely. Process using even
pressure with the food
pusher, or use the small
feed tube in the two-piece
food pusher. Position food
vertically in the tube and
use the small food pusher to process food.
To slice or shred fruits and vegetables
that are round, such as onions, apples,
and green peppers: Peel, core, and remove
seeds. Cut in halves or quarters to fit feed
tube. Position in feed tube. Process using
even pressure with the food pusher.
USING THE DOUGH BLADE
The dough blade is specially
designed for mixing and
kneading yeast dough
quickly and thoroughly.
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To slice or shred fruits and vegetables
that are small, such as strawberries,
mushrooms, and radishes: Position food
vertically or horizontally in layers within the
feed tube. Fill feed tube in order to keep
food positioned properly. Process using
even pressure with the food pusher, or use
the small feed tube in the two-piece food
pusher. Position food vertically in the tube
and use the small food pusher to
process food.
To slice uncooked meat or poultry, such
as stir-fry meats: Cut or roll food to fit
feed tube. Wrap and freeze food until
hard to the touch, 30 minutes to 2 hours,
depending on thickness of food. Check to
be sure you can still pierce food with the
tip of a sharp knife. If not, allow to thaw
slightly. Process using even pressure with
the food pusher.
To slice cooked meat or poultry, including
salami, pepperoni, etc.: Food should be
very cold. Cut in pieces to fit feed tube.
Process food using firm, even pressure with
the food pusher.
To shred spinach
and other leaves:
Stack leaves. Roll
up and stand up in
feed tube. Process
using even pressure
with the food
pusher.
To shred firm and soft cheeses: Firm
cheese should be very
cold. For best results
with soft cheeses, such as
mozzarella, freeze 10-15 minutes before
processing. Cut to fit feed tube. Process
using even pressure with the food pusher.
For the best results, do not knead recipes
that use more than 3 cups (710 mL) of flour.
Use Pulse to mix the dry ingredients, then
High when adding liquids.
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