TIPS FOR GREAT RESULTS
Using a slicing or shredding disc
To slice or shred fruits or
vegetables that are long and relatively small in diameter, such as celery, carrots, and bananas:
Cut food to fit feed tube vertically or horizontally, and pack feed tube securely to keep food positioned properly. Process using even pressure.
Or use the small feed tube in the
to process food.
To slice or shred fruits and vegetables that are round, such as onions, apples, and green peppers:
Peel, core, and remove seeds. Cut in halves or quarters to fit feed tube. Position in feed tube. Process using even pressure.
To slice or shred fruits and vegetables that are small, such as strawberries, mushrooms, and radishes:
Position food vertically or horizontally in layers within the feed tube. Fill feed tube in order to keep food positioned properly. Process, using even pressure. Or use the small feed tube in the
To slice uncooked meat or poultry, such as stir-fry meats:
Cut or roll food to fit feed tube. Wrap and freeze food until hard to the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a sharp knife. If not, allow to thaw slightly. Process, using even pressure.
To slice cooked meat or poultry, including salami, pepperoni, etc.: Food should be very cold. Cut in pieces to fit feed tube. Process food using firm, even pressure.
To shred spinach and other leaves:
Stack leaves. Roll up and stand up in feed tube. Process using even pressure.
To shred firm and soft 
cheeses:
Firm cheese should be very cold. For best results with soft cheeses, such as mozzarella, freeze 10 to 15 minutes before
processing. Cut to fit feed tube. Process using even pressure.
Using the dough blade
The dough blade is specially designed for mixing and
kneading yeast dough quickly and thoroughly.
For the best results, do not knead recipes which use more than 500 g (4 cups) of flour.
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