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Food/Result Attachment Special Instructions
Peppers (Sweet, Red, Green), Disc, Slicing Side Remove top from pepper. (If pepper is
Sliced small enough to fit Chute, remove seeds
and pith from top and leave pepper
whole.) Halve larger peppers and remove
insides. Fit pepper into bottom of Chute
by gently squeezing pepper by the sides.
Slice using moderate pressure.
Pickles, Chopped Knife Blade
Peel (if desired), halve lengthwise, and scoop
out seeds (if tough). Cut into 1” (25 mm)
pieces. Add up to 2 cups (480 ml)
at a time. Pulse to desired fineness.
Pickles, Sliced Disc, Slicing Side Cut ends from pickles and place pickles
upright in Chute. Slice using moderate
pressure.
Pineapple (Fresh), Sliced Disc, Slicing Side Remove top and cut into wedges to fit
Chute. Trim off rind, eyes, and core.
Stand wedges upright in Chute. Use firm
pressure.
Potatoes, Chopped Knife Blade Peel (if desired), quarter and cut each
quarter in half crosswise. (If very large,
cut quarters into thirds.) Add up to 1 cup
(240 ml) pieces to Bowl. Pulse to desired
fineness.
Potatoes, Shredded Disc, Shredding Side Cut to fit Chute. After processing, place
shreds in cold water to prevent darken-
ing. Drain before cooking. Dry well for
frying.
Potatoes, Sliced Disc, Slicing Side Peel (if desired). Use small potatoes for
whole slices or cut larger potatoes to fit
Chute.
Pumpkin, Mashed Knife Blade Peel, cut into 1” (25 mm) pieces, and simmer
in salted water until tender. Drain well. Pro-
cess up to 3 cups (720 ml) at a time.
Radishes, Sliced Disc, Slicing Side Remove roots and tops. Use moderate
pressure.
Rhubarb, Sliced Disc, Slicing Side Cut each stalk crosswise in thirds. Place
upright in Chute. For best results, slice
more than 1 stalk at a time. Use firm
pressure.
Rutabagas, Sliced Disc, Slicing Side Peel (if desired). Use small rutabagas for
whole slices or cut larger rutabagas to fit
Chute.
Salami (Hard Sausage), Sliced Disc, Slicing Side Cut into 3” (75 mm) lengths. Cut larger
Salami to fit chute; smaller ones fit whole.
Remove inedible casing. Slice 1 piece at a
time using firm pressure.
Squash (Butternut), Mashed Knife Blade Peel, cut into 1” (25 mm) pieces, and simmer
in salted water until tender. Drain well. Pro-
cess up to 3 cups (720 ml) at a time.
Squash, (Summer, Zucchini) Disc, Shredding Side Slice off ends. Cut to fit horizontally in
Shredded Chute. Salt shreds, toss, and drain at
least 10 minutes in colander. Squeeze out
excess moisture. (Shredded squash
cooks quickly in butter or oil.)
Squash (Summer, Zucchini), Disc, Slicing Side Peel (if desired). Use small squash for
Sliced whole slices or cut larger squash to fit
Chute.
Strawberries, Chopped Knife Blade Hull and halve, if large. Add up to 2 cups
(480 ml) at a time to Bowl. Pulse to desired
fineness.
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