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Blade Guide
The slicing disc processes cooked meats and vegetables into thin slices with a
large surface area. Always use the food pusher when using the reversible slicing/
shredding disc.
INGREDIENTS
Onions
Carrots, Zucchini,
Cucumber, Onions
Capsicums
Mushrooms
Apples and Peaches
Cabbage and Lettuce
Cabanossi and Salami
Potatoes
KFP655_IB_C20.indd 15
Slicing Disc
Peel the onions and halve if too large to fit into the feed chute. Place
the onions in the feed chute. Process using firm pressure on the food
pushers.
For rounds arrange foods vertically in the feed chute. For slices
arrange foods horizontally in the feed chute. Process by using firm
pressure on the food pushers.
Remove the core and seeds. Halve the capsicums if necessary and
arrange them vertically in the feed chute. Process using firm pressure
on the food pushers.
Wipe any dirt from the mushrooms and place into the feed chute.
Process using firm pressure on the food pushers.
Peel if desired, remove the core/stone and quarter the fruit. Place the
quarters into the feed chute and process using firm pressure on the
food pushers.
Cut cabbage into wedges, place into the feed chute and process
using firm pressure on the food pushers.
Place meat vertically into the feed chute. Process using firm pressure
on the food pushers.
Peel the potatoes and cut into pieces, if necessary, to fit into the feed
chute. Process using firm pressure on the food pushers.
PROCEDURE
15
17/4/20 12:12 pm
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