Operational guide
SHREDDING GUIDE
FOOD
GUIDE
CABBAGE
Use shredding disc for very fine cabbage or slaw. Cut into pieces to fit chute.
Shred using light pressure. Empty bowl as cabbage reaches disc.
CARROTS
Position in chute and shred.
POTATOES
Position in chute. Cut large potatoes in half or quarters.
ZUCCHINI
Cut to fit chute, either lengthwise or horizontally.
SLICING GUIDE
FOOD
GUIDE
APPLE
Quarter and stack horizontally in chute. Use firm pressure.
CABBAGE
For coarsely shredded results, use slicing side of disc. Cut into pieces to fit
chute. Empty bowl as cabbage reaches disc.
CARROTS
Cut into 10cm lengths and pack in chute, alternating thick and thin ends.
CELERY
Remove string, cut stalks into thirds, pack chute for best results.
CUCUMBER
Cut to fit chute if necessary.
NUTS
For coarsely chopped results, fill chute with nuts and slice.
ONIONS
Quarter and fill chute, positioning onions upright for coarsely chopped results.
PEACHES/PEARS
Halve or quarter and core. Position upright in chute and slice using light
pressure.
PEPPERS, GREEN
Halve and seed. Fit pepper up bottom of chute, squeezing slightly to fit if
necessary. Cut large ones into quarters or strips, depending on desired
results. Slice using moderate pressure.
PEPPERONI
Cut into 8cm lengths. Remove inedible casing. Slice 2 pieces at a time using
firm pressure.
POTATOES
Peel if desired. Position in chute, cutting large potatoes in halves or thirds.
STRAWBERRIES
Arrange berries on their sides for lengthwise slices.
TOMATOES
Use small tomatoes for whole slices, halve if necessary. Use gentle, but firm
pressure.
TURNIPS
Peel. Cut turnips to fit chute.
ZUCCHINI
Slice off ends. Use small squash for whole slices; halve larger ones to fit
chute.
