17
The Stainless Steel Slicing Disc
The slicing disc processes meat and vegetables into thin pieces with a larger
surface area.
For all foods, pack the feed chute firmly to ensure even results. Although firm
pressure on the food pusher is recommended for some foods, do not press hard
as the disc may jam.
ALWAYS use the food pusher when using the slicing discs.
Ingredients
Procedure
Onions
Peel the onions and halve if too large to fit into the feed chute.
Place the onions in the feed chute, sharp edge down. Process,
exerting firm pressure on the food pusher.
Carrots, Zucchini,
Eggplant, Cucumbers
Prepare the foods in the usual way. For rings arrange foods
vertically in the feed chute, cutting them so they are even in
height. For slices arrange foods horizontally in the feed chute.
Process by exerting firm pressure on the food pusher.
Capsicums
Remove the core and seeds. Halve the capsicums if necessary
and arrange them vertically in the feed chute. Process using firm
pressure on the food pusher.
Mushrooms
Wipe any dirt from the m ushrooms and pack into the feed
chute on their sides. Process using firm pressure on the feed
pusher.
Apples and Peaches
Peel if desired, remove the core/stone and quarter the fruit. Lie
the quarters on their sides in the feed chute and process using
firm pressure of the food pusher.
Cheese
Cut the cheese into pieces large enough to just fit the feed
chute. Process using light pressure on the feed chute to
prevent cheese crumbling.
Cabbage
Cut cabbage into wedges to fit feed chute and process using
firm pressure.
Lettuce
Separate the leaves of the lettuce and wash and dry.
Roll the leaves firmly and pack into the feed chute.
Process using firm pressure.
Cooked Meats,
Cabanossi and Salami
Place meat vertically into the feed chute. Process using firm
pressure. For more even slicing remove sausage skins first.
Potatoes
Peel the potatoes and cut into pieces if necessary to fit the
feed chute. Process using firm pressure.
