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DAILY USE CHART
Food/Result Attachment Special Instructions
Nuts (Hard, Almonds, Knife Blade Add up to 1 cup (240 ml) at a time to dry
Peanuts), Ground Bowl and pulse to desired fineness.
(For best results, process frozen).
Nuts (Hard, Almonds Knife Blade Add 1/4-cup (60 ml) flour for 1 cup (240 ml)
Peanuts), Very Finely Ground nuts. (Subtract this flour from amount
called for in recipe.)
Nuts (Soft, Walnuts, Pecans, Disc, Slicing Side Fill Chute with nuts. Use moderate pres-
Brazil), Coarsely Chopped sure.
Nuts (Soft, Walnuts, Pecans, Knife Blade Add up to 1 cup (240 ml) at a time. Pulse
Brazil), Finely Chopped to desired fineness.
Olives, Chopped Knife Blade Add up to 1 cup (240 ml) pitted or
stuffed olives and pulse to desired fineness.
Olives, Sliced Disc, Slicing Side Arrange pitted or stuffed olives (open end
down) on Disc in area beneath Chute.
Place Cover on Bowl and slice using
moderate pressure.
Onions, Green (Scallions), Knife Blade Remove roots, trim tops, and cut into
Chopped 1” (25 mm) pieces. Add up to 2 cups
(480 ml) at a time and pulse to desired
fineness. (Chopped pieces may be
slightly longer than hand-chopped results.)
Onions, Green (Scallions), Disc, Slicing Side Remove roots and soft parts of tops. Cut
Sliced onions into 3” (75 mm) equal parts.
Place upright in Chute and pack tightly.
Onions, White, Chopped Knife Blade Peel and quarter. (Cut large onions into
eighths). Add up to 4 medium onions at
a time and pulse to desired fineness.
Onions, White, Sliced Disc, Slicing Side Peel and slice off ends. (Use whole, small
onions for rings.) Position on Disc (For
large onions, cut in half from root to stem
and wedge upright in Chute.) Use firm
pressure.
Oranges, Sliced Disc, Slicing Side Cut a slice off one end of orange. (If orange
is too large to fit Chute, halve lengthwise
cutting straight down through stem.) In-
sert orange through bottom of Chute with
sliced end down. Use firm pressure.
Parsley, Chopped Knife Blade Wash and dry thoroughly. Chop to desired
fineness.
Parsnips, Shredded Disc, Shredding Side Position in Chute and shred.
Parsnips, Sliced Disc, Slicing Side Halve crosswise and place upright in
Chute with cut side on Disc.
Peaches, Sliced Disc, Slicing Disc Peel, halve, and pit firm, ripe peaches.
Position 2 halves in Chute and slice us-
ing firm pressure (Sprinkle with lemon
juice to prevent browning.)
Pears, Sliced Disc, Sliding Side Quarter and core firm, ripe pears. Arrange
quarters in Chute (back to back), alter-
nating thick and thin ends. (Sprinkle with
lemon juice to prevent browning.)
Pepperoni, Sliced Disc, Slicing Side Cut into 3” (75 mm) lengths. Remove
inedible casing. Slice 1 piece at a time
using firm pressure.
Peppers (Sweet, Red, Green), Knife Blade Quarter and remove tops, seeds, and
Chopped pith. Cut quarters crosswise in thirds.
Add up to 1 pepper at a time and pulse
to desired fineness. (Do not over-process).
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