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HELPFUL HINTS FOR THE SLICING/SHREDDING DISC
Type of Food
To slice cooked meat or
poultry, including salami,
pepperoni, etc.
To julienne or match
stick strips of vegetables
and fruits.
Preparation
Food should be very cold.
Cut in pieces to fit feed
tube.
Cut food to fit tube
horizontally. Process
using even pressure to
make plank-like slices.
Restack slices and
position vertically or
horizontally in feed tube.
Processing
Process using firm, even
pressure.
Process using even
pressure.
USING THE SLICING OR SHREDDING DISC
• Position slicing or shredding disc so
that cutting surface is just to the right
of the feed tube to allow blade a full
rotation before contacting food.
• Different foods require varying
degrees of pressure for best shredding
and slicing results. In general, use
light pressure for soft, delicate foods
( strawberries, tomatoes, etc.),
moderate pressure for medium foods
(zucchini, potatoes, etc.) and firmer
pressure for harder foods ( carrots,
apples, hard cheeses, partially frozen
meats, etc.).
• Soft and medium-hard cheeses may
spread out or roll up on the shredding
disc. To avoid this, shred only well-
chilled cheese.
• When shredded or sliced food piles
up on one side of the bowl, stop the
processor and redistribute food using
the spatula.
• When food quantity reaches rim of
work bowl, remove it and then
continue processing.
• A few larger pieces of food may
remain on top of the disc after slicing
or shredding. If desired, cut these by
hand and add to mixture.
• Sometimes single foods, such as
carrots or celery, fall over in the feed
tube, resulting in an uneven slice. To
minimize this, position food at the
right side of the feed tube, or cut food
in several pieces and put all pieces in
feed tube together to help hold each
other in position.
Food Processing at a Glance