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DAILY USE CHART
Food/Result | Attachment | Special Instructions |
Peppers (Sweet, Red, Green), | Disc, Slicing Side | Remove top from pepper. (If pepper is |
Sliced |
| small enough to fit Chute, remove seeds |
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| and pith from top and leave pepper |
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| whole.) Halve larger peppers and remove |
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| insides. Fit pepper into bottom of Chute |
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| by gently squeezing pepper by the sides. |
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| Slice using moderate pressure. |
Pickles, Chopped | Knife Blade | Peel (if desired), halve lengthwise, and scoop |
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| out seeds (if tough). Cut into 1” (25 mm) |
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| pieces. Add up to 2 cups (480 ml) |
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| at a time. Pulse to desired fineness. |
Pickles, Sliced | Disc, Slicing Side | Cut ends from pickles and place pickles |
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| upright in Chute. Slice using moderate |
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| pressure. |
Pineapple (Fresh), Sliced | Disc, Slicing Side | Remove top and cut into wedges to fit |
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| Chute. Trim off rind, eyes, and core. |
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| Stand wedges upright in Chute. Use firm |
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| pressure. |
Potatoes, Chopped | Knife Blade | Peel (if desired), quarter and cut each |
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| quarter in half crosswise. (If very large, |
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| cut quarters into thirds.) Add up to 1 cup |
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| (240 ml) pieces to Bowl. Pulse to desired |
|
| fineness. |
Potatoes, Shredded | Disc, Shredding Side | Cut to fit Chute. After processing, place |
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| shreds in cold water to prevent darken- |
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| ing. Drain before cooking. Dry well for |
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| frying. |
Potatoes, Sliced | Disc, Slicing Side | Peel (if desired). Use small potatoes for |
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| whole slices or cut larger potatoes to fit |
|
| Chute. |
Pumpkin, Mashed | Knife Blade | Peel, cut into 1” (25 mm) pieces, and simmer |
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| in salted water until tender. Drain well. Pro- |
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| cess up to 3 cups (720 ml) at a time. |
Radishes, Sliced | Disc, Slicing Side | Remove roots and tops. Use moderate |
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| pressure. |
Rhubarb, Sliced | Disc, Slicing Side | Cut each stalk crosswise in thirds. Place |
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| upright in Chute. For best results, slice |
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| more than 1 stalk at a time. Use firm |
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| pressure. |
Rutabagas, Sliced | Disc, Slicing Side | Peel (if desired). Use small rutabagas for |
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| whole slices or cut larger rutabagas to fit |
|
| Chute. |
Salami (Hard Sausage), Sliced | Disc, Slicing Side | Cut into 3” (75 mm) lengths. Cut larger |
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| Salami to fit chute; smaller ones fit whole. |
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| Remove inedible casing. Slice 1 piece at a |
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| time using firm pressure. |
Squash (Butternut), Mashed | Knife Blade | Peel, cut into 1” (25 mm) pieces, and simmer |
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| in salted water until tender. Drain well. Pro- |
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| cess up to 3 cups (720 ml) at a time. |
Squash, (Summer, Zucchini) | Disc, Shredding Side | Slice off ends. Cut to fit horizontally in |
Shredded |
| Chute. Salt shreds, toss, and drain at |
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| least 10 minutes in colander. Squeeze out |
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| excess moisture. (Shredded squash |
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| cooks quickly in butter or oil.) |
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|
Squash (Summer, Zucchini), | Disc, Slicing Side | Peel (if desired). Use small squash for |
Sliced |
| whole slices or cut larger squash to fit |
|
| Chute. |
Strawberries, Chopped | Knife Blade | Hull and halve, if large. Add up to 2 cups |
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| (480 ml) at a time to Bowl. Pulse to desired |
|
| fineness. |
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