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4
TIPS AND HINTS
• Use the food pusher when slicing.
• For perfect small dice, use the slicing blade to first slice ingredients, then dice
using the small dicing grid.
• For perfect large dice, cut vegetables like carrots and potatoes into ¼–½-inch
planks before using the large dicing grid.
• Peel harder vegetables like carrots and potatoes before dicing for best results.
• When dicing a lot of ingredients, shake the collection container between uses to
disperse the diced ingredients. Keep the area below the grid clear so the newly
diced ingredients have somewhere to fall. This will help prevent clogging and
maximize the amount of ingredients you can dice without emptying the collection
container into a larger bowl.
• For best results, especially when dicing soft ingredients, use the cleaning tool to
clean the teeth and the dicing blade between each use.
• When using the small dicing blade, foods should be ripe but not soft – soft foods
may not dice properly.
RECOMMENDED INGREDIENTS
• Hard and semi-soft cheeses.
• All pitted fruits and veggies. Harder veggies like carrots, butternut squash and
sweet potatoes should be cut into ¼-inch planks before dicing or slicing.
• Softer fruits like mango should not be too ripe.
USE AND CARE
• Top rack dishwasher safe.
• Hand-wash for best results. Use caution when washing blades.
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