Idiomas disponibles
Idiomas disponibles
Food Processing Tips
USING A SLICING OR
SHREDDING DISC
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To cut
julienne,
or
match stick, strips of
vegetables
and fruits:
Cut food to fit feed tube
horizontally. Position food
horizontally in feed tube.
Process, using even pressure
to make plank-like slices.
Re-stack slices and position vertically or
horizontally in feed tube. Process, using
even pressure.
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 feed tube securely
to keep food positioned properly. Process
using even pressure.
To slice or shred
round
fruits
and vegetables,
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.
To slice or shred
small
fruits
and
vegetables,
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.
To shred
spinach
and other
leaves:
Use the slicing side of the disc. Stack
leaves. Roll up and stand up in feed tube.
Process using even pressure.
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.
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.
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.
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 which use more than 2-3
cups (475-710 mL) of floun
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