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tew
vegetables
that
are
wide
al
one
end and
narrow
at
the
other
—
carrots,
celery
or
scallions
—
cul
them
in
hall
aid
pack
in
pairs,
one
wide
end
up,
one
narrow
end
up
French-cut
green
beans
Trim
fresh
green
beans
lo
feed-tube
widths.
Blanch
them
tor
60
seconds
in
boiling
salted waier.
Plunge
them
immediately
into
cold
water
to
slop
the
cooking.
When
they
are
cold
lo
the touch,
drain
and
diy
them
Stack
them
in
the
feed
tube
horizontally
to
about
1
inch
Imm
the
top
Use
the
slicing
disc
Be
sure
the
small
pusher
is
locked
and
the slide
lock
on
the
sleeve
is
unlocked.
Apply
light
pressure
lo
Ihe
pusher
and
press
the
lever
down
to
PULSE
until
heansare
sliced.TQ
make
long,
horizontal
slices or
shreds
ol
raw
zucchini
or
carrots,
use
the
same
procedure
Malchstlcks
or
julienne
strips
Process
the
food
twice
—
"double-
slice"
it.
Insert
any
large
Iruit
or
vegetable
—
potatoes,
turnips,
zucchini,
apples
—
in
the
feed
tube
horizontally.
Apply
pressure
lo
the
pusher
while
pressing
the
lever
down
to
PULSE
until
Ihe
lood
is
sliced.
You
will
get
long
slices.
Remove
the
slices
from
Ihe
work
bowl
and
reassemble
them
as
shown.
Reinsert
them
in
the
teed
tube,
wedging
them
in
lighlly.
Slice
them
again.
You
will
obtain long
julienne
strips
With
the
oplional
Square
Julienne
Discs,
you
can
mate
square
julienne
snips
in
one
operation.