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To shred rm and soft
cheeses:
Firm cheese should be very cold. For best
results with soft cheeses, such as mozzarella,
freeze 10 to 15 minutes before processing.
Cut to t feed tube. Process using even
pressure with the food pusher.
Food Processing Tips
To slice or shred fruits or
vegetables that are long and
relatively small in diameter,
such as celery, carrots, and bananas:
Cut food to
t feed tube
vertically or
horizontally, and
pack feed tube
securely to keep
food positioned
properly. Process
using even
pressure with
the food pusher.
Or use the small
feed tube in the
two-piece food
pusher. Position food vertically in the tube
and use the small food pusher to process
food.
To slice or shred fruits and vegetables
that are round, such as onions, apples,
and green peppers:
Peel, core, and remove seeds. Cut in halves
or quarters to t feed tube. Position in feed
tube. Process using even pressure with the
food pusher.
To slice or shred fruits and vegetables
that are small, such as strawberries,
mushrooms, and radishes:
Position food vertically or horizontally in
layers within the feed tube. Fill feed tube
in order to keep food positioned properly.
Process using even pressure with the
food pusher. Or use the small feed tube
in the two-piece food pusher. Position
food vertically in the tube and use the
small food pusher to process food.
To slice uncooked meat or poultry,
such as stir-fry meats:
Cut or roll food to t feed tube. Wrap
and freeze food until hard to the touch,
30 minutes to 2 hours, depending on
thickness of food. Check to be sure you
can still pierce food with the tip of a sharp
knife. If not, allow to thaw slightly. Process
using even pressure with the food pusher.
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Food should be very cold. Cut in pieces
to t feed tube. Process food using rm,
even pressure with the food pusher.
To shred spinach and other leaves:
Stack leaves. Roll up and stand up in feed
tube. Process using even pressure with
the food pusher.
Using a Slicing or Shredding Disc
W10457226A_ENv4.indd 17 10/28/11 2:15 PM