DAILY USE CHART
Food/Result | Attachment | Special Instructions |
Nuts (Hard, Almonds, | Knife Blade | Add up to 1 cup (240 ml) at a time to dry |
Peanuts), Ground |
| Bowl and pulse to desired fineness. |
|
| (For best results, process frozen). |
Nuts (Hard, Almonds | Knife Blade | Add |
Peanuts), Very Finely Ground |
| nuts. (Subtract this flour from amount |
|
| called for in recipe.) |
Nuts (Soft, Walnuts, Pecans, | Disc, Slicing Side | Fill Chute with nuts. Use moderate pres- |
Brazil), Coarsely Chopped |
| sure. |
Nuts (Soft, Walnuts, Pecans, | Knife Blade | Add up to 1 cup (240 ml) at a time. Pulse |
Brazil), Finely Chopped |
| to desired fineness. |
Olives, Chopped | Knife Blade | Add up to 1 cup (240 ml) pitted or |
|
| stuffed olives and pulse to desired fineness. |
Olives, Sliced | Disc, Slicing Side | Arrange pitted or stuffed olives (open end |
|
| down) on Disc in area beneath Chute. |
|
| Place Cover on Bowl and slice using |
|
| moderate pressure. |
Onions, Green (Scallions), | Knife Blade | Remove roots, trim tops, and cut into |
Chopped |
| 1” (25 mm) pieces. Add up to 2 cups |
|
| (480 ml) at a time and pulse to desired |
|
| fineness. (Chopped pieces may be |
|
| slightly longer than |
Onions, Green (Scallions), | Disc, Slicing Side | Remove roots and soft parts of tops. Cut |
Sliced |
| onions into 3” (75 mm) equal parts. |
|
| Place upright in Chute and pack tightly. |
Onions, White, Chopped | Knife Blade | Peel and quarter. (Cut large onions into |
|
| eighths). Add up to 4 medium onions at |
|
| a time and pulse to desired fineness. |
Onions, White, Sliced | Disc, Slicing Side | Peel and slice off ends. (Use whole, small |
|
| onions for rings.) Position on Disc (For |
|
| large onions, cut in half from root to stem |
|
| and wedge upright in Chute.) Use firm |
|
| pressure. |
Oranges, Sliced | Disc, Slicing Side | Cut a slice off one end of orange. (If orange |
|
| is too large to fit Chute, halve lengthwise |
|
| cutting straight down through stem.) In- |
|
| sert orange through bottom of Chute with |
|
| sliced end down. Use firm pressure. |
Parsley, Chopped | Knife Blade | Wash and dry thoroughly. Chop to desired |
|
| fineness. |
Parsnips, Shredded | Disc, Shredding Side | Position in Chute and shred. |
Parsnips, Sliced | Disc, Slicing Side | Halve crosswise and place upright in |
|
| Chute with cut side on Disc. |
Peaches, Sliced | Disc, Slicing Disc | Peel, halve, and pit firm, ripe peaches. |
|
| Position 2 halves in Chute and slice us- |
|
| ing firm pressure (Sprinkle with lemon |
|
| juice to prevent browning.) |
Pears, Sliced | Disc, Sliding Side | Quarter and core firm, ripe pears. Arrange |
|
| quarters in Chute (back to back), alter- |
|
| nating thick and thin ends. (Sprinkle with |
|
| lemon juice to prevent browning.) |
Pepperoni, Sliced | Disc, Slicing Side | Cut into 3” (75 mm) lengths. Remove |
|
| inedible casing. Slice 1 piece at a time |
|
| using firm pressure. |
Peppers (Sweet, Red, Green), | Knife Blade | Quarter and remove tops, seeds, and |
Chopped |
| pith. Cut quarters crosswise in thirds. |
|
| Add up to 1 pepper at a time and pulse |
|
| to desired fineness. (Do not |
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