6
until it clicks into place. There is a blade attachment for thin spirals (e.g. for thin noodles, sides and
much more), a blade attachment for thick spirals (e.g. for thick noodles, coleslaw, etc.) and a blade
attachment for slices (e.g. for crisps).
4. Wash and dry the vegetables.
5. Place a bowl or plate in front of the VeggieCut to catch the freshly grated fruit and vegetables
(see illustration 3).
6. Cut off the ends of the vegetables and clamp the vegetables between the blade and vegetable
container (see illustration 4).
7. Using your left hand, press the crank forwards, while using your right hand to turn the crank in a
clockwise motion (see illustration 5).
CLEANING:
Take care when cleaning the blade attachments. They are extremely sharp and you may cut yourself or
risk further injury!
1. Remove the blade attachments from the storage compartment by carefully pressing on the tab on
the opposite side (see illustrations 6+7).
2. Carefully hold the vegetable container’s crank on its edge and turn the lever to the left to disassemble
the crank. (see illustration 8)
3. To remove the blade attachment unit, hold down the “release“ button and pull sharply upwards
(see illustration 9).
4. All components can be washed in the top rack of a dishwasher. Remove any leftover food using a
non-abrasive brush – do not use a sponge!
RECIPES:
Vegetable Spaghetti
–
Ingredients: 1 medium courgette or carrots (preferred quantity)
Wash and dry the courgette/carrots. Select your required power setting for the blade attachment, insert
the vegetables and create vegetable “spaghetti” by turning the crank. Cook the spaghetti for 3-4 minutes
and season as desired.
Tip:
vegetable spaghetti goes well with a bolognaise sauce.
Spicy potato spirals
–
Ingredients: large potatoes (select preferred quantity)
Wash and peel potatoes. Heat the oil in a fryer or in a pan until it reaches 180°. Place potatoes in the Veggie-
Cut Spiral Slicer and create potato spirals using the blade attachment for spirals. Add the potato spirals to the
hot oil. After a short time and when browned as required, remove and dry the spirals. Season with salt and
paprika powder.
Tip:
after cooking, the potato spirals can be served warm as a side dish or cold as a snack.
Colourful VeggieCut Spiral Pizza
–
Ingredients: 1 packet of ready-made pizza base, 1 small glass of
tomato sauce, 1 red, green and yellow pepper, 1 medium onion, 2-3 fresh mushrooms, salami slices, salt,
marjoram, basil, 1 pack of grated Emmental cheese
Roll out the pizza base onto baking paper on a baking tray. Season the tomato sauce with salt, marjoram
and basil and spread over the dough base. Wash the peppers, place them into the VeggieCut with the
tips facing the crank and create thick spirals. Peel the onions and slice using the blade attachment for
slices (the roots facing the crank). Wash and slice the mushrooms and scatter them with the salami
slices across the base. Place the pepper and onion strips onto the pizza. Add herbs and cheese to the
pizza as required. Bake at 200° for approx. 20-30 minutes until crispy.
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