Technical data

14
turnips, zucchini, apples) in the feed tube.
Cut pieces to fit the feed tube horizontally
from end to end. Apply pressure to the
pusher while pressing the PULSE button until
the food is sliced. You will get long slices.
Remove the slices from the work bowl and
reassemble. The slices should be assembled
horizontally with the cut edges facing front
and back. Reinsert them in the feed tube,
wedging them in tightly. Slice them again.
You will obtain long julienne strips. With the
optional square julienne disc, you can make
square julienne strips in one operation.
SLICING MEAT
AND POULTRY
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 shred
mozzarella when well chilled, and Parmesan
when at room temperature.
TECHNIQUES
FOR KNEADING YEAST
DOUGH WITH THE
POWERPREP
®
METAL
DOUGH BLADE
The Premier Series 11-Cup Food Processor
is designed to mix and knead dough in a
fraction of the time it takes to do it by hand.
You will get perfect results every time if you
follow these directions.
NEVER TRY TO PROCESS DOUGH THAT IS
TOO STIFF TO KNEAD COMFORTABLY BY
HAND.
There are two general types of yeast dough.
Typical bread dough is made with a flour
mix that contains at least 50% white flour. It
is uniformly soft, pliable and slightly sticky
when properly kneaded. It always cleans the
inside of the work bowl completely when
properly kneaded.
Typical sweet dough contains a higher
proportion of sugar, butter and/or eggs than
typical bread dough. It is rich and sticky
and it does not clean the inside of the work
bowl. It requires less kneading after the
ingredients are mixed. Although 30 seconds
are usually sufficient, 60 to 90 seconds give
better results if the machine does not slow