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21
Ingredients Procedure
Onions Peel the onions and halve if too large to fit into the feed
chute. Place the onions in the feed chute, sharp edge
down. Process, exerting firm pressure on the food pusher.
Carrots, Zucchini,
Eggplant,
Cucumbers
Prepare the foods in the usual way. For rings arrange foods
vertically in the feed chute, cutting them so they are even
in height. For slices arrange foods horizontally in the feed
chute. Process by exerting firm pressure on the food pusher.
Capsicums Remove the core and seeds. Halve the capsicums if
necessary and arrange them vertically in the feed chute.
Process using firm pressure on the food pusher.
Mushrooms Wipe any dirt from the mushrooms and pack into the feed
chute on their sides. Process using firm pressure on the feed
pusher.
Apples and
Peaches
Peel if desired, remove the core/stone and quarter the fruit.
Lie the quarters on their sides in the feed chute and process
using firm pressure on the food pusher.
Cheese
(cheddar, crumble
feta, mozzarella,
gouda)
Cut the cheese into pieces large enough to just fit in the
feed chute. Process using light pressure on the food pusher
to prevent cheese crumbling.
Cabbage Cut cabbage into wedges to fit inside the feed chute and
process using firm pressure on the food pusher.
Lettuce Separate the leaves of the lettuce and wash and dry. Roll
the leaves firmly and pack into the feed chute. Process
using firm pressure on the food pusher.
Cooked Meats,
Cabanossi and
Salami
Place meat vertically into the feed chute. Process using
firm pressure on the food pusher. For more even slicing
remove sausage skins first.
Potatoes Peel the potatoes and cut into pieces if necessary to fit the
feed chute. Process using firm pressure on the food pusher.
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