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