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Ingredients Procedure
ONIONS
Peel the onions and halve if too large to fit into the feed tube.
Place the onions in the feed tube, cut edge down. Process,
exerting firm pressure on the food pusher.
CARROTS, ZUCCHINI, EGGPLANT,
BANANAS
Prepare the foods in the usual way. For rings arrange foods
vertically in the feed tube, cutting them so they are even in height.
For slices arrange foods horizontally in the feed tube. Process by
exerting firm pressure on the food pusher.
CAPSICUMS
Remove the core and seeds. Halve the capsicums if necessary
and arrange them vertically in the feed tube. Process using firm
pressure on the food pusher.
MUSHROOMS
Wipe the mushrooms and pack in the feed tube on their sides.
Process using firm pressure on the feed pusher.
APPLES, PEACHES
Peel if desired, remove the stone and quarter the fruit. Lie the
quarters on their sides in the feed tube and process using firm
pressure of the food pusher.
BEANS
Prepare the beans. Cut into lengths and pack horizontally into the
feed tube. Process using firm pressure on the food pusher.
CHEESE
Cut the cheese into pieces large enough to just fit the feed tube.
Process using light pressure on the feed tube to prevent cheese
crumbling.
CABBAGE
Cut cabbage into wedges to fit feed tube and process using firm
pressure.
LETTUCE
Separate the leaves of the lettuce and wash and dry. Roll the
leaves firmly and pack into the feed tube. Process using firm
pressure.
RAW MEAT, FISH, CHICKEN
Trim meat of fat and gristle and cut to fit snugly in the feed tube.
Freeze until partly frozen. Process using firm pressure.
COOKED MEATS, CABANOSSI,
SALAMI
Pack the feed tube snugly placing meat in the feed tube vertically.
Process using firm pressure. For more even slicing remove
sausage skins first.
CUCUMBERS
Trim the ends of the cucumber and cut into lengths to fit the tube
vertically. If the cucumber is too wide, scoring it length wise with
a fork will make it more pliable.
POTATOES
Peel the potatoes and cut into pieces if necessary to fit the feed
tube. Process using firm pressure.
KFP100_FOODPROC_IB_FA.indd 12 29/5/09 4:28:01 PM