9
Food
Preparation & Tips
Thin Slicer
Cartridge
E1
(green)
Fine
Grating
Cartridge
E2 (orange)
Coarse
Grating
Cartridge
E3 (red)
Cube
Cartridge
E4
(grey)
Sticks/Fries
Cartridge
E5
(yellow)
Food is processed raw unless stated otherwise. Choose fruit and vegetables which are firm and not over ripe.
Apples
Peel, core and cut into wedges.
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•
•
•
•
Artichokes (Jerusalem)
Peel and cut to fit feed tube.
•
•
Aubergine
Cut off top and base.
Slicing - slice peeled or unpeeled.
Sticks - peel aubergine.
Cut into pieces to fit feed tube.
•
•
Avocado
Peel & remove stone. Use firm, flesh avocado
•
•
•
Bananas
Use firm bananas. Peel.
•
•
•
Beetroot (raw)
Select small size beetroot to fit whole in feed tube or
cut in half. Peel and then process.
•
•
Beetroot (cooked)
Select small size beetroot to fit whole in feed tube or
cut in half.
Cook and cool completely. Peel and then process. Do
not push down too hard with the food pusher.
•
•
•
Cabbage - green (such as
Savoy & Pointed), red or
white (for coleslaw)
Discard coarse outer leaves. Remove core and any
thick ribs from leaves. Cut into wedges to fit tube and
trim end flat.
•
Carrots - cooked
Peel & cut into pieces to fit feed tube. Cook whole in
boiling water for about 10-15 minutes, depending on
thickness, or until tender but still firm.
Cool completely and chill in fridge for a few hours.
When making cubes and sticks stack horizontally in
tube one on top of another.
•
•
Carrots - raw
Peel & cut into pieces to fit feed tube. When slicing
or grating stack UPRIGHT in feed tube, not
horizontally. Whenmaking cubes and sticks stack
horizontally in tube one on top of another.
•
•
•
•
•
Celery
Trim off leaves cut into lengths to fit feed tube &
stack upright in feed tube.
If grating celery use tender, young stalks or use
celery hearts.
•
•
•
Cheese - firm cheese such
as Cheddar
Use firm texture Cheddar straight from fridge.
Crumbly texture Cheddar and some British cheeses are
unsuitable. Cut into pieces to fit feed tube.
•
•
Cheese -Emmental/Gruyere
(recommended for grating
and slicing)
Use straight from fridge. Cut into pieces to fit
feed tube.
•
•
•
•
•
Coconut - fresh
Remove shell and brown skin. Cut into pieces to fit
feed tube. Use light pressure on feed pusher to avoid
putting strain on motor and blade.
•
•
Courgettes
Select slim courgettes about 4 cm diameter. Process
peeled or unpeeled. Cut into lengths to fit feed tube.
When making cubes and sticks stack horizontally in
tube one on top of another.
•
•
•
•
•
Cucumber
Select slim cucumbers about 4 cm diameter.
Fresh cucumbers with thin skins can be sliced or
cubed unpeeled. Otherwise peel cucumber for clean
cut edges when processing and prevent the skin
clogging the blade.
When making cubes or sticks, stack pieces in feed
tube horziontally one on top of another.
•
•
•
•
•
Kiwi
Use firm kiwi. Peel.
•
Leeks
Trim tops and base. Cut into lengths to fit feed tube.
Stack upright in feed tube.
•
Mango
Peel and remove stone.
•
•
•
Melon
Peel and remove seeds. Cut to fit feed tube.
•
•
•
Mushrooms
Wipe clean. When slicing it is normal to obtain some
uneven shape pieces.
•
•
Onions - red, white &
sweet onions (for coleslaw
& salad use)
Use small size British onions that are as fresh as
possible. Peel and cut into wedges to fit feed tube.
Trim end flat so wedge stays upright in feed tube.
•
•
Parsnips
Select young parsnips not tough, stringy ones. Peel
and cut into pieces to fit feed tube.
•
•
•
Peaches (canned in syrup)
Use peach halves. Drain well. When slicing stack
peach halves on their sides in feed tube.
•
•
•
Pears
Peel and core. Cut into wedges to fit feed tube.
•
•
•
Peppers - red, green, yel-
low, etc
Deseed trim top and base flat. Cut in half. Bend to fit
in feed tube. Some uneven shape pieces are to be
expected when slicing peppers.
•
•
Pineapple
Peel & remove core.
•
•
Potatoes - cooked
Choose a firm variety of potato such as Charlotte.
Peel, cut to fit feed tube and cook until just tender
but still firm. Cool completely and chill in fridge for a
few hours. Process straight from the fridge.
•
Potatoes - raw
Select small size potatoes which fit feed tube or cut
to fit. Peel before processing.
•
•
•
•
•
Radishes
Trim off tops and root.
•
•
•
Saveloy sausages
If necessary, cut to fit feed tube.
•
•
Strawberries
Essential to use firm flesh strawberries which are
fresh and not over ripe. Hull.
•
•
Swede
Peel & cut into pieces to fit feed tube.
•
Turnip (round)
Peel & cut into pieces to fit feed tube.
•
•
Tomatoes
Choose firm tomatoes about 4.5 cm in diameter.
Process with peel on.
•
The following foods are unsuitable for processing Parmigiano Reggiano (Parmesan) cheese, chocolate, cooked and raw meat,
nuts and root ginger.
Food
Preparation & Tips
Thin Slicer
Cartridge
E1
(green)
Fine
Grating
Cartridge
E2 (orange)
Coarse
Grating
Cartridge
E3 (red)
Cube
Cartridge
E4
(grey)
Sticks/Fries
Cartridge
E5
(yellow)
Food is processed raw unless stated otherwise. Choose fruit and vegetables which are firm and not over ripe.
Apples
Peel, core and cut into wedges.
•
•
•
•
•
Artichokes (Jerusalem)
Peel and cut to fit feed tube.
•
•
Aubergine
Cut off top and base.
Slicing - slice peeled or unpeeled.
Sticks - peel aubergine.
Cut into pieces to fit feed tube.
•
•
Avocado
Peel & remove stone. Use firm, flesh avocado
•
•
•
Bananas
Use firm bananas. Peel.
•
•
•
Beetroot (raw)
Select small size beetroot to fit whole in feed tube or
cut in half. Peel and then process.
•
•
Beetroot (cooked)
Select small size beetroot to fit whole in feed tube or
cut in half.
Cook and cool completely. Peel and then process. Do
not push down too hard with the food pusher.
•
•
•
Cabbage - green (such as
Savoy & Pointed), red or
white (for coleslaw)
Discard coarse outer leaves. Remove core and any
thick ribs from leaves. Cut into wedges to fit tube and
trim end flat.
•
Carrots - cooked
Peel & cut into pieces to fit feed tube. Cook whole in
boiling water for about 10-15 minutes, depending on
thickness, or until tender but still firm.
Cool completely and chill in fridge for a few hours.
When making cubes and sticks stack horizontally in
tube one on top of another.
•
•
Carrots - raw
Peel & cut into pieces to fit feed tube. When slicing
or grating stack UPRIGHT in feed tube, not
horizontally. Whenmaking cubes and sticks stack
horizontally in tube one on top of another.
•
•
•
•
•
Celery
Trim off leaves cut into lengths to fit feed tube &
stack upright in feed tube.
If grating celery use tender, young stalks or use
celery hearts.
•
•
•
Cheese - firm cheese such
as Cheddar
Use firm texture Cheddar straight from fridge.
Crumbly texture Cheddar and some British cheeses are
unsuitable. Cut into pieces to fit feed tube.
•
•
Cheese -Emmental/Gruyere
(recommended for grating
and slicing)
Use straight from fridge. Cut into pieces to fit
feed tube.
•
•
•
•
•
Coconut - fresh
Remove shell and brown skin. Cut into pieces to fit
feed tube. Use light pressure on feed pusher to avoid
putting strain on motor and blade.
•
•
Courgettes
Select slim courgettes about 4 cm diameter. Process
peeled or unpeeled. Cut into lengths to fit feed tube.
When making cubes and sticks stack horizontally in
tube one on top of another.
•
•
•
•
•
Cucumber
Select slim cucumbers about 4 cm diameter.
Fresh cucumbers with thin skins can be sliced or
cubed unpeeled. Otherwise peel cucumber for clean
cut edges when processing and prevent the skin
clogging the blade.
When making cubes or sticks, stack pieces in feed
tube horziontally one on top of another.
•
•
•
•
•
Kiwi
Use firm kiwi. Peel.
•
Leeks
Trim tops and base. Cut into lengths to fit feed tube.
Stack upright in feed tube.
•
Mango
Peel and remove stone.
•
•
•
Melon
Peel and remove seeds. Cut to fit feed tube.
•
•
•
Mushrooms
Wipe clean. When slicing it is normal to obtain some
uneven shape pieces.
•
•
Onions - red, white &
sweet onions (for coleslaw
& salad use)
Use small size British onions that are as fresh as
possible. Peel and cut into wedges to fit feed tube.
Trim end flat so wedge stays upright in feed tube.
•
•
Parsnips
Select young parsnips not tough, stringy ones. Peel
and cut into pieces to fit feed tube.
•
•
•
Peaches (canned in syrup)
Use peach halves. Drain well. When slicing stack
peach halves on their sides in feed tube.
•
•
•
Pears
Peel and core. Cut into wedges to fit feed tube.
•
•
•
Peppers - red, green, yel-
low, etc
Deseed trim top and base flat. Cut in half. Bend to fit
in feed tube. Some uneven shape pieces are to be
expected when slicing peppers.
•
•
Pineapple
Peel & remove core.
•
•
Potatoes - cooked
Choose a firm variety of potato such as Charlotte.
Peel, cut to fit feed tube and cook until just tender
but still firm. Cool completely and chill in fridge for a
few hours. Process straight from the fridge.
•
Potatoes - raw
Select small size potatoes which fit feed tube or cut
to fit. Peel before processing.
•
•
•
•
•
Radishes
Trim off tops and root.
•
•
•
Saveloy sausages
If necessary, cut to fit feed tube.
•
•
Strawberries
Essential to use firm flesh strawberries which are
fresh and not over ripe. Hull.
•
•
Swede
Peel & cut into pieces to fit feed tube.
•
Turnip (round)
Peel & cut into pieces to fit feed tube.
•
•
Tomatoes
Choose firm tomatoes about 4.5 cm in diameter.
Process with peel on.
•
The following foods are unsuitable for processing Parmigiano Reggiano (Parmesan) cheese, chocolate, cooked and raw meat,
nuts and root ginger.
