Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheese. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for hard vegetables like carrots and yams.
PRACTICING
SLICING AND
SHREDDING
1.Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube.
2.Slide the pusher into place, and apply pressure to the pusher while pressing down the PULSE button. Release the button as soon
as the food is sliced or shredded.
4.You can load the feed tube repeatedly without removing work bowl cover. Simply grasp the pusher and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube, and you do not need to
REMOVING
SLICED OR SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, remove the pusher first. Unplug the unit, then hold the work bowl handle and turn it clockwise. Then lift; the work bowl and cover will come off together. Turn Cover clockwise to unlock from work bowl. Lift, remove, invert and place on counter space.
Remove the slicing or shredding disc.
Place two fingers under each side of the disc and lift it straight up. Place the disc on top of the inverted work bowl cover to minimize drips and spills.
TECHNIQUES FOR SLICING AND SHREDDING
Small, round fruits and vegetables
For large berries, radishes and mushrooms, trim the bottom ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5cm) from the top. The bottom layer gives you perfect slices
for garnish. If you want all the slices to be perfect, it’s best to process one layer at a time.
Long fruits and vegetables
Trim foods like bananas, celery and zucchini by cutting them into pieces slightly shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly).
Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are
solidly packed and cannot tilt sideways as they are sliced or shredded.
Small amounts of food
Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Place the pusher assembly onto the feed tube and press the sleeve all the way down.
Cut the food in lengths slightly shorter than the feed tube. If slicing one or two long, thin vegetables like carrots, push them to the far left. If you are slicing a few vegetables that are wide at one end and narrow at the other (carrots, celery or scallions) cut them in half and pack in pairs, alternating one wide end up, one narrow end up.
French-cut green beans
Trim fresh green beans to feed tube widths. Blanch them for 60 seconds in boiling salted water. Plunge them immediately into cold water to stop the cooking. When cold to the touch, drain and dry. Stack in the feed tube horizontally to about one inch from the top. Use the slicing disc, apply light pressure to the pusher and press the PULSE but- ton until beans are sliced.
To make long, horizontal slices of raw zucchini or carrots, use the same procedure.
Matchsticks or julienne strips
Process the food twice – ‘double slice’ it. Insert large fruits or vegetables (potatoes, turnips, zucchini, apples) in the feed tube horizontally. Apply pressure to the pusher while
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