12
4. 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 verti-
cally 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. Blanch
them for 60 seconds in
boiling salted water. Plunge
them immediately into cold
water to stop the cooking.
When cold to the touch,
drain and dry. Stack in the
feed tube horizontally to
about one inch from the top.
Using the slicing disc, apply
light pressure to the pusher
and press the PULSE but-
ton 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, turnips, zucchini,
apples) in the feed tube.
Cut pieces to fit the feed
tube horizontally from end
to end. Apply pressure to
the pusher while pressing
the PULSE button until the
food is sliced. You will get
long slices.
Remove the slices from the
work bowl and reassemble.
The slices should be
assembled horizontally, with
the edges facing front and
back. Reinsert them in the
feed tube, wedging them in
tightly. Slice them again.
You will obtain long julienne
strips. With the optional
Square Julienne Disc, you
can make square julienne
strips in one operation.
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