Technical data

13
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 cheeses. Use medium
pressure for most food: apples, celery,
citrus fruit, potatoes and zucchini. Use firm
pressure for 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
food in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing
down the PULSE button. Release the
button as soon as the food is sliced or
shredded.
3. You can load the feed tube repeatedly
without removing work bowl cover. Simply
grasp the pusher 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, and
you do not need to re-press the ON button
if it was previously selected.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to
stop spinning. When it does, unplug the unit,
then hold the work bowl handle and turn it
clockwise. Then lift; the work bowl and cover
will come off together. Turn cover clockwise
to unlock from work bowl. Lift, remove, invert
and place on counter space.
Remove the slicing or shredding disc:
Place two fingers under each side of the disc
and lift it straight up. Place the disc on top
of the inverted work bowl cover to minimize
drips and spills.
TECHNIQUES
FOR SLICING AND
SHREDDING
Small, round fruits and vegetables:
For large berries, radishes and mushrooms,
trim the bottom 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 (2.5cm) from the top.
The bottom layer gives you perfect slices
for garnish. If you want all the slices to
be perfect, it’s best to process one layer at
a time.
Long fruits and vegetables:
Trim foods like bananas, celery and zucchini
by cutting them into pieces slightly shorter
than the feed tube. Cut both ends flat. (Use
a ruler as a guide, or the pusher assembly.)
Fill the feed tube with the pieces, standing
them vertically and adding enough pieces
so they are solidly packed and cannot tilt
sideways as they are sliced or shredded.
Small amounts of food:
Use the small feed tube and the small
pusher. Remove the small pusher from the
pusher assembly. Place the pusher assembly
onto the feed tube and press the sleeve all
the way down.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long, thin
vegetables like carrots, push them to the far
left. If you are slicing a few vegetables that
are wide at one end and narrow at the other
(carrots, celery or scallions), cut them in half
and pack in pairs, alternating one wide end
up, one narrow end up.
French-cut green beans:
Trim fresh green beans to feed tube widths.
Stack in the feed tube horizontally to about
one inch from the top. Use the slicing disc,
apply light pressure to the pusher and press
the PULSE button until beans are sliced.
To make long, horizontal slices of raw
zucchini or carrots, use the same procedure.
Matchsticks or julienne strips:
Process the food twice – ‘double slice’ it.
Insert large fruits or vegetables (potatoes,