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12 13
NOTES
SLICING GUIDE
FOOD
Apple
Cabbage / Lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peaches / Pears
Peppers; Green,
Red, Yellow, etc.
Pepperoni
Potatoes
Strawberries
Tomatoes
Turnips
Zucchini
DIRECTIONS
Halve and stack horizontally in chute. Use rm pressure.
Halve head, cut to t chute.
Cut to t chute
Remove string. Pack chute for best results.
Cut to t chute if necessary.
Stack chute with mushrooms on their sides for lengthwise slices.
Halve and ll chute, positioning onions upright for coarsely chopped
results.
Halve and core. Position upright in chute and slice using light pressure.
Keep whole, cut stem end o and seed, keep top end intact.
Fit pepper into chute, intact end to the top, squeezing slightly to t
if necessary.
Cut large ones into quarters or strips, depending on desired results.
Slice using moderate pressure.
Cut into 3-in. lengths. Remove inedible casing.
Peel if desired. Position in chute, cutting large potatoes in halves.
Hull. Arrange berries on their sides for lengthwise slices.
Use small tomatoes for whole slices, halve if necessary. Use gently,
but rm pressure.
Peel. Cut turnips to t chute.
Slice o ends.
Use small squash for whole slices; halve larger ones to t chute.
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