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Shredding Guide
Food Directions
Cabbage Use Shredding Disc for very fi ne cabbage or slaw. Cut into pieces to fi 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 fi t Chute, use light pressure.
Cheese, Mozzarella Cut to fi t Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Potatoes Cut to fi t Chute.
Zucchini Slice off ends, cut to fi t Chute, either lengthwise or horizontally.
Slicing Guide
Food Directions
Apple Halve and stack horizontally in Chute. Use fi rm pressure.
Cabbage/Lettuce Halve head, cut to fi t Chute
Carrots Cut to fi t Chute.
Celery Remove string, pack Chute for best results.
Cucumber Cut to fi t Chute if necessary.
Mushrooms Stack Chute with mushrooms on their sides for lengthwise slices.
Onions Halve and fi 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 fi 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
fi rm pressure.
Turnips Peel, cut turnips to fi t Chute.
Zucchini Slice off ends. Use small squash for whole slices; halve larger ones
to fi t Chute.