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5
Types of Cuts Cutting Tips Suggested Foods How to Serve
Julienne (3mm)
Foods should lie in the feed tube
horizontal to the disc. Always trim
foods to fit snugly in the large
feed tube. To achieve even cuts,
do not stack food more than two
layers deep and use medium to
firm pressure when processing.
Carrots, parsnips, zucchini, eggplant,
radishes, jicama, winter squash
(peeled), potatoes, sweet potatoes,
yams, apples, pears.
This blade cuts food into the
traditional matchstick cut. Use
julienned vegetables in stir-fries,
raw salads, roasted for tossing into
pastas, or air-fried for crispy
toppings to any dish.
French Fry (5mm)
Foods should lie in the feed tube
horizontal to the disc. Always trim
foods to fit snugly in the large feed
tube. To achieve even cuts, do not
stack food more than two layers
deep and use medium to firm
pressure when processing.
Russet potatoes, sweet potatoes,
yams, winter squash (peeled),
jicama, yuca, zucchini, eggplant,
parsnips, apples, pears.
This blade cuts food into thin
french-fry cuts. The obvious
choice would be russet and sweet
potatoes for french fries, but do
not stop there. Use eggplant and
zucchini for veggie “fries” in the
AirFryer, or even apples or pears
for a crunchy after-school
snack.
Crinkle Cut (3mm)
For crinkle-cut rounds, foods
should stand in the feed tube
vertical to the disc. For best
results use the small or medium
feed tube to keep foods upright.
Use medium to firm pressure
when processing.
Cucumbers, radishes, carrots,
medium to large pickles, potatoes,
sweet potatoes, yams.
Perfect cut for adding some flair
to a veggie platter. Potatoes can
be used in a gratin-style dish
or fried/air-fried for a quick and
tasty snack.
Grating Disc
For the best results, apply light
pressure. When grating garlic or
ginger, drop items into the feed
tube while the unit is running on
high speed. Use the pusher to
gently press food against the
grating blade.
Chocolate, ginger, garlic, hard
cheeses (Parmesan, Asiago,
Romano), cotija, crackers and
crostini for flavored breadcrumbs,
day-old or lightly toasted bread for
plain breadcrumbs.
Use chocolate as a garnish for
espresso drinks and hot chocolate,
or on top of a decadent dessert.
Ginger and garlic when grated are
perfect for working into bases of
many dishes and sauces. Cheese
always tastes better when freshly
grated, whether mixed into fillings
for baked pastas or used as a
topping on tacos, burritos, or
other dishes.
BLADE GUIDE
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