7
HELPFUL TIPS FOR
SLICING OR SHREDDING
• Before slicing round fruits and vegetables
through the processor cut a thin slice from
the bottom so food will be more stable.
Place food cut side down in the feed chute.
• Always remove seeds, core and pits
before processing
• Select foods that are firm and not over
ripe.
• Remove the core from hard vegetables,
such as cabbage.
• To prevent slender foods, such as carrots
or celery, from falling over in the feed
chute, cut food into several pieces and
pack the feed chute with the food.
• When slicing thinner vegetables cut them
just short of the length of the feed chute;
stand them vertically in the feed chute so
they are solidly packed and cannot turn or
tilt.
• Soft and semi hard cheeses should
be well chilled before shredding. For
best results with soft cheeses such as
mozzarella, freeze 15-20 minutes before
processing. Cut to fit feed tube and process
using even pressure.
• To slice cooked meat, including salami
and pepperoni, food should be very cold.
Cut in pieces to fit feed tube and process
food using firm, even pressure.
• Do not let the food accumulate too
high (over 2/3 full); stop and empty the
workbowl.
• Remove the slicing/shredding disc
before removing the workbowl from the
processor.
GENERAL TIPS FOR
USING THE PROCESSOR
• Organize processing tasks to avoid
multiple cleanups of the bowl; process dry
before wet.
• Do not process foods that are so frozen
or hard that the tip of a knife cannot be
inserted into the food.
• If a piece of hard food, such as a carrot,
becomes wedged or stuck on the blade,
stop the processor and unplug, then
remove the blade. Gently remove food
from the blade.
• Do not use the processor to:
- Grind coffee beans, bones, grains or
hard spices
- Slice or chop warm meat
