Choice of Cutting Tools When Processing With the Feeder:
1.Slicer: Slices soft and firm foods. Dices in combination with the Dicing Grid.
2.crimping Slicer: For ripple slicing.
3.Julienne cutter: For julienne potatoes, cucumber, etc. 3/16 x 3/16 in. (4.5 x 4.5 mm) for shred- ding of white cabbage.
4.Dicing Grid: Dices in combination with the standard slicer.
5.Grater/Shredder: Grates carrots, white cabbage, nuts, cheese, dry bread, etc.
6.Fine Grater: Finely grates raw potatoes, hard/dry cheese, etc.
Installing the Feeder:
1.place the ejector plate on the shaft and turn/press down the ejector plate onto its coupling.
2.During dicing, place the dicing grid with the sharp edge of the knives upward, so that the recess in the side of the dicing grid fits into the guide grove on the machine base.
3.then place the standard slicer so that it drops down onto its coupling.
4.During slicing, shredding and grating, place only the chosen cutting tool on the shaft and rotate the cutting tool so that it drops onto its coupling.
5.place the feeder on the machine base so that the text “close open” is at 5 o’clock in relation to the outlet of the machine base and turn the feeder clockwise as far as it will go and it is firmly in position.
Removing the Feeder:
1.turn the feeder counterclockwise as far as it will go, then lift off the feeder.
2.turn the cutting tool clockwise and lift it off.
3.Lift off the dicing grid (if applicable).
4.Lift off the ejector plate.
Bowl Processing:
1.the bowl is used for chopping and grinding or for blending/mixing, etc.
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