12
13
NOTES
SLICING GUIDE
FOOD
Apple
Cabbage / Lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peaches / Pears
Peppers; Green,
Red, Yellow, etc.
Pepperoni
Potatoes
Strawberries
Tomatoes
Turnips
Zucchini
DIRECTIONS
Halve and stack horizontally in chute. Use firm pressure.
Halve head, cut to fit chute.
Cut to fit chute
Remove string. Pack chute for best results.
Cut to fit chute if necessary.
Stack chute with mushrooms on their sides for lengthwise slices.
Halve and fill chute, positioning onions upright for coarsely chopped
results.
Halve and core. Position upright in chute and slice using light pressure.
Keep whole, cut stem end off and seed, keep top end intact.
Fit pepper into chute, intact end to the top, squeezing slightly to fit
if necessary.
Cut large ones into quarters or strips, depending on desired results.
Slice using moderate pressure.
Cut into 3-in. lengths. Remove inedible casing.
Peel if desired. Position in chute, cutting large potatoes in halves.
Hull. Arrange berries on their sides for lengthwise slices.
Use small tomatoes for whole slices, halve if necessary. Use gently,
but firm pressure.
Peel. Cut turnips to fit chute.
Slice off ends.
Use small squash for whole slices; halve larger ones to fit chute.
