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TIPS FOR GREAT RESULTS
USING THE REVERSIBLE SLICING/SHREDDING DISC
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.
USING THE DOUGH BLADE
The dough blade is specially
designed for mixing and
kneading yeast dough quickly
and thoroughly. 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.
To shred firm and soft
cheeses: Firm cheese
should be very cold. For best results with
soft cheeses, such as mozzarella, freeze 10
to 15 minutes before processing. Cut to
fit feed tube. Process using even pressure
with the food pusher.
TIPS FOR GREAT RESULTS | 13
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