15
SLICING, GRATING AND SHREDDING
Important:
The spindle must be used
with both the adjustable slicer and
the reversible shredder/grater.
Adjustable slicer
The adjustable slicer will slice food to an
even and consistent thickness. It can be
adjusted to 24 settings, from very fine
(0.3mm) to thick (8.0mm). To adjust the
slicing thickness, hold the adjustable slicing
disc by the outer edge with one hand, and
turn the adjustment dial on the underside
with the other hand. An arrow graphic
indicates the thickness of the slice you
have chosen.
Reversible grater and shredder
This disc has an array of small blades on
both sides of the disc. Align the disc so
larger holes face up for courser textured
results, or with the smaller holes facing
up for finer results. The discs are labelled
showing which side faces up.
CONTROLLING THE INGREDIENTS
It is important to position the food in
the chute to gain maximum control and
best results.
Smaller ingredients
For long thin foods such as carrots,
cucumbers, zucchini, etc., use the small feed
chute. This will avoid the ingredient from
tipping over during slicing.
Larger ingredients
The wide feed chute is 14cm wide, and can
fit ingredients up to this size. The chute
can be packed to fill the width of the chute.
The food should fit snugly so it is supported
in an upright position in the chute, but not
so tight that it could prevent the food from
moving down the chute.
Take care not to overfill the chute, as the
pusher will not activate the interlock safety
catch if the chute is too full. Do not fill over
the MAX CHUTE FILL graphic.
Pressure
When processing, never force the food down
the chute as this can damage the discs.
Apply light, even pressure for soft foods
such as tomatoes and bananas.
Apply medium, even pressure for firmer
foods such as potatoes and apples.
Apply firm, even pressure for hard foods
such as parmesan cheese and deli meats
such as salami.
Round fruit and vegetables
Prepare fruit or vegetables by washing and
peeling (if necessary).
Small fruit and vegetables should be
trimmed on one end so the food sits flat
inside the feed chute.
Large fruit and vegetables may need to be
cut in half to fit in the chute.
Long fruit and vegetables
Prepare fruit or vegetables by washing and
peeling (if necessary).
Ingredients can be cut cross-sectionally to
create circular results. Use the small and
medium feed chute, or pack ingredients
vertically in the large feed chute.
Ingredients can be cut lengthwise to create
ribbons. Use the large feed chute, and trim
ingredients if necessary to encourage them
to sit flat in the feed chute when the disc
starts. Pack the large feed chute horizontally.
Leafy vegetables
Cut cabbage into wedges to fit the feed
chute. For lettuce, separate leaves, then roll
up and pack vertically in the feed chute.
