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Shredding Guide
Food Directions
Cabbage Use Shredding Disc for very ne cabbage or slaw. Cut into pieces to t
Chute. Shred using light pressure. Empty bowl as cabbage reaches Disc.
Carrots Position in Chute and shred.
Cheese, cheddar Cheese must be well chilled. Cut to t Chute, use light pressure.
Cheese, Mozzarella Cut to t Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Potatoes Cut to t Chute.
Zucchini Slice o ends, cut to t Chute, either lengthwise or horizontally.
Slicing Guide
Food Directions
Apple Halve and stack horizontally in Chute. Use rm pressure.
Cabbage/Lettuce Halve head, cut to t Chute
Carrots Cut to t Chute.
Celery Remove string, pack Chute for best results.
Cucumber Cut to t Chute if necessary.
Mushrooms Stack Chute with mushrooms on their sides for lengthwise slices.
Onions Halve and ll Chute, positioning onions upright for coarsely
chopped results.
Peaches/Pears Halve and core. Position upright in Chute and slice using light pressure.
Peppers, Green, Yellow,
Red, etc.
Halve and seed. Fit pepper up bottom of Chute squeezing slightly to t
if necessary. Cut large ones into quarters or strips, depending on desired
results. Slice using moderate pressure.
Pepperoni Cut into 3 inch (8cm) lengths. Remove inedible casing.
Potatoes Peel if desired, cut large potatoes in halves, position in Chute.
Strawberries Hull. Arrange berries on their sides for lengthwise slices.
Tomatoes Use small tomatoes for whole slices, halve if necessary. Use gentle but
rm pressure.
Turnips Peel, cut turnips to t Chute.
Zucchini Slice o ends. Use small squash for whole slices; halve larger ones
to t Chute.