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14
PREPARATION FOR
SLICING AND SHREDDING
Round fruits and vegetables
Before processing onions, apples and other large,
round fruits and vegetables, trim them with a
knife. Cut the bottom end at, to make the food lie
stable on the disc.
Place the food in the feed tube, at side down.
Position it as far right as possible, to prevent it
from tilting when being processed.
Choose fruits that are rm and not too ripe.
Always remove large hard pits and seeds from
fruits before processing. Seeds from citrus fruits
need not be removed. You may remove the rind
before slicing or shredding, or leave the rind on.
Whole peppers are the exception
Remove the stem and cut the stem end at.
Remove the core and scoop out the seeds. Leave
the end opposite the stem whole, to keep the
structure stiff. This ensures round, even slices.
Large fruits like pineapple and
cantaloupe
Cut them in half and remove the seeds or core. If
necessary, cut the halves into smaller pieces to t
in the feed tube. Remember to cut the ends at.
Cabbage and iceberg lettuce
Turn the head on its side and slice the top and
bottom, leaving a center section about 3 inches
deep. Remove the core and cut the center section
in wedges to t the feed tube. Remove the core
from the bottom piece and cut it and the top piece
into two wedges to t the feed tube. The optional
2mm or 1mm Slicing Discs are excellent for slicing
cabbage for coleslaw.
If the fruit or vegetable doesn’t fi t
Try inserting it from the bottom of the feed tube.
The opening there is slightly larger.
Pack the feed tube for desired results
For small, round slices or short shreds from car-
rots, zucchini and other long vegetables, cut them
in feed tube heights and pack them tightly upright.
For long slices or shreds, cut the food in feed tube
widths and pack the pieces horizontally.
Food should t snuggly, but not so tight that it
prevents the pusher from moving.
When slicing or shredding food, always use the
pusher. Never put your ngers or a spatula into the
feed tube.
Never push down hard on the pusher. Use light
pressure for soft fruits and vegetables like ba-
nanas, mushrooms, strawberries and tomatoes,
and for all cheese. Use medium pressure for most
food—apples, celery, citrus fruit, potatoes and
zucchini. Use rm pressure for really hard vegeta-
bles like carrots and yams.
PRACTICING SLICING AND
SHREDDING
1. Insert a slicing or shredding disc, put the cover
on the work bowl and insert the prepared food
in feed tube.
2. Prepare the pusher assembly. Lock small push-
er in place and unlock the slide lock on back
of the sleeve, so the pusher can move up and
down freely.
3. Slide the pusher over the feed tube and push
the sleeve down to lock it into place, apply
pressure to the pusher while pressing the lever
down to PULSE. Release the lever as soon as
the food is sliced or shredded.
4. You can load the feed tube repeatedly without
removing the work bowl cover. Simply grasp
the pusher assembly with your thumb on the
wide locking tab. Press rmly on the tab and lift
up. The pusher assembly will come off easily,
leaving cover and feed tube in place. Your other
hand is free to reload the feed tube.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, remove the cover rst.
Hold the pusher assembly with your thumb away
from the locking tabs and turn it clockwise. Lift,
and the pusher assembly and cover will come off
together.
Remove the slicing or shredding disc before
removing the work bowl. Place two ngers under
each side of the disc and lift it straight up. Then
turn the bowl clockwise to unlock it from the base
and lift it straight up to remove it.
You can place the disc on top of the inverted work
bowl cover, to minimize drips and spills.
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