13
Blade insert
for medium-sized dice/batons or slices/strips
Potatoes, e.g. raw for chips or cooked for potato salad
Tomatoes, kohlrabi, celery, mushrooms for salads, vegetable dishes or as in-
gredients for soups.
Boiled egg, sausage for salads
Cheese such as sheep‘s cheese or Mozzarella for Mediterranean dishes
Apples, pears, peaches, apricots or strawberries for fruit salads, for example
Blade insert
for small dices and smaller dice/batons
Blade C: 5 x 5 mm
Blade D: 10 x 10 mm
Onions, shallots, garlic, peppers, chilis for dips and salsas, for example, and to
add to soups
Sausage for sausage salads or casseroles
Mushrooms, potatoes, tomatoes
Blade insert
for cutting into quarters and eighths
Potatoes for potato wedges or boiled potatoes
Tomatoes, boiled eggs, mushrooms, radishes
Apples, pears, kiwis, plums, peaches, apricots (warning: remove stones first!)
Blade A
Blade B
Blade C Blade D
Blade E
Blade F
Blade E: Quarters
Blade F: Eighths
Blade A: 5 x 30 mm
Blade B: 15 x 15 mm
Blade insert
for large dice/batons
Peppers, cooked ham, Mortadella, potatoes, courgettes for stews and cassero-
les
Apples, bananas, pears, pineapple, melon, papaya for fruit salads
Firm varieties of salad such as iceberg lettuce
Blade G
Blade G: 20 x 20 mm
6 Possible uses of the inserts
