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13
Shredding Guide
Food
Directions
Cabbage
Use Shredding Disc for very fi ne cabbage or slaw. Cut into pieces to fi t
Chute. Shred using light pressure. Empty bowl as cabbage reaches Disc.
Carrots
Position in Chute and shred.
Cheese, cheddar
Cheese must be well chilled. Cut to fi t Chute, use light pressure.
Cheese, Mozzarella
Cut to fi t Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Potatoes
Cut to fi t Chute.
Zucchini
Slice off ends, cut to fi t Chute, either lengthwise or horizontally.
Slicing Guide
Food
Directions
Apple
Halve and stack horizontally in Chute. Use fi rm pressure.
Cabbage/Lettuce
Halve head, cut to fi t Chute
Carrots
Cut to fi t Chute.
Celery
Remove string, pack Chute for best results.
Cucumber
Cut to fi t Chute if necessary.
Mushrooms
Stack Chute with mushrooms on their sides for lengthwise slices.
Onions
Halve and fi ll Chute, positioning onions upright for coarsely
chopped results.
Peaches/Pears
Halve and core. Position upright in Chute and slice using light pressure.
Peppers, Green, Yellow,
Red, etc.
Halve and seed. Fit pepper up bottom of Chute squeezing slightly to fi t
if necessary. Cut large ones into quarters or strips, depending on desired
results. Slice using moderate pressure.
Pepperoni
Cut into 3 inch (8cm) lengths. Remove inedible casing.
Potatoes
Peel if desired, cut large potatoes in halves, position in Chute.
Strawberries
Hull. Arrange berries on their sides for lengthwise slices.
Tomatoes
Use small tomatoes for whole slices, halve if necessary. Use gentle but
fi rm pressure.
Turnips
Peel, cut turnips to fi t Chute.
Zucchini
Slice off ends. Use small squash for whole slices; halve larger ones
to fi t Chute.
