Metal blade rises in work bowl
Blade may not have been pushed down as far as it will go before processing started. Machine may be overloaded. Stop it, remove half of dough and process in 2 batches.
Motor stops
See comments under “Typical Bread Dough.”
Dough doesn’t rise
See comments under “Typical Bread Dough.”
PREPARING FOOD FOR SLICING AND SHREDDING
Round fruits and vegetables
Before processing onions, apples and other large, round fruits and vegetables, trim them with a knife. Cut the bottom end flat, to make the food lie stable on the disc.
Place the food in the feed tube, flat side down. Position it as far left as possible, to prevent it from tilting when being processed.
Choose fruits that are firm and not too ripe. Always remove large hard pits and seeds from fruits before processing. Seeds from citrus fruits need not be removed. You may remove the rind before slicing or shredding, or leave the rind on.
Whole peppers are an exception
Remove the stem and cut the stem end flat. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices.
Large fruits like pineapple and cantaloupe
Cut them in half and remove the seeds or core. If necessary, cut the halves into smaller pieces to fit the feed tube. Remember to cut the ends flat.
Cabbage and iceberg lettuce
Turn the head on its side and slice off the top and bottom, leaving a center section about 3 inches deep. Remove the core and cut the center section in wedges to fit the feed tube. Remove the core from the bottom piece and cut it and the top piece into wedges to fit the feed tube. The optional 2mm or
1 mm Slicing Discs are excellent for slicing cabbage for coleslaw.
Food should fit snugly, but not so tight that it prevents the pusher from moving.
When slicing or shredding food, always use the pusher. Never put your fingers or a spatula into the feed tube.
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 like apples, celery, citrus fruit, potatoes and zucchini. Use firm pressure for really 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 prepared food in the feed tube.
2.Prepare the pusher assembly. Lock the small pusher in place.
3.Slide the pusher assembly over the feed tube and push the sleeve down to lock it into place, Apply pressure to the pusher while pressing down the OFF/PULSE lever. Release the lever as soon as the food is sliced or shredded.
4.You can load the feed tube repeatedly without removing the work bowl cover. Press firmly on the tab 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.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop spinning. When it does, remove the cover first. Lift, and the pusher assembly and cover will come off together.
Remove the slicing or shredding disc before remov- ing the work bowl. Place two fingers under each side of the disc and lift it straight up. Then turn the bowl clockwise to unlock it from the base and lift it straight up to remove it.
You can place the disc on top of the inverted work bowl cover, to minimize drips and spills.
If the fruit or vegetable doesn’t fit
Try inserting it from the bottom of the feed tube. The opening there is slightly larger.
Pack the feed tube for desired results
For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally.
For small, round, slices or short shreds from carrots, zucchini and other long vegetables, cut them in
TECHNIQUES FOR SLlClNG
AND SHREDDING
Small, round fruits and vegetables
For large berries, radishes, and mushrooms, trim the opposite 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 from the
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