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 toma-
toes, and for all cheese. 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 pres-
sure 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
will come out 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, remove the
pusher first. Unplug the unit. Turn cover clock-
wise 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 side-
ways as they are sliced or shredded.
Small amounts of food:
Cut the food in lengths slightly shorter than the
feed tube. If slicing one or two long, thin veg-
etables 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, turnips,
zucchini, apples) in the feed tube horizontally.
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. Reinsert them in the feed tube,
wedging them in tightly. Slice them again. You
will obtain long julienne strips.
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