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SEE
PROCESS/
"HOW
TO~
FOOD
ATTACHMENT
SECTION
SPECIAL INSTRUCTIONS
Okra
Shced
'!)
(!,
Remove ends and cut
10
half
crosswise. Place upright in
Chute. alternating thick
and thin
ends.
Use
in Gumbos or other
Creole d1shes.
Olives
Chopped~
~
Add up to 1 cup
pitted
or
stuffed.
Sliced~
l~
Arrange p11ted or stuffed olives,
open end down on Disc,
in
area
beneath the Food Chute; then
cover. Slice, usmg moderate
~
pressure.
Onions
Chopped~
Peel and quarter. Cut large ones
White
1n
e1
ghts. Add up to two med1um
at a time. Pulse desired
size
Sliced~
i2
Peel, slice off ends. Use small
ones whole for rings Pos11!on on
Disc w1th root side down. for
large onions. cut In half from
root to stem and
wed~e
upnght
in
Chute.
Slice
using
irm
....
.
pressure
Green Onions
Chopped~
Remove roots and all but 3
Sc?l.lons
inches of green tops Cut onions
in 1" pieces Add up to 2 cups
at a lime to Bowl. Chopped
pieces may be slightly longer
~
than hand-chopped results
Sliced~
Remove roots and soft parts of
tops. Place onions upright 1n
~
Chute Pack tightly
Oranges
Sliced~
Cut a slice off one end of orange
If orange is too
large
to fitChu!e,
halve lengthwise by cutting
straight down
through
stem
Insert orange
throu~h
bottom
o!
Chute with sliced o end down
u
Slice using firm pressure.
Parsley
Chopped~
Wash and dry thoroughly.
Chopped parsley can be stored
covered.
10
the
refrigerator a!
least a week
Parsnips
Sliced
f.t
~
Halve
crossw1se,
place
upr:!9~
in Chute with cut side on DISC
Shredded§
~
Peaches
Sliced~
~
Peel:
halve
and pit
firm. npe
peaches. Position 2
halves
1.1\
Chute. Slice using
firm
pressure
Sprinkle with lemon juice
to
pre-
~~
vent browning.
Pears
Shead'!)
Quarter and core f1rrn
npe
pears
Arrange quarters
10
Chute back
to back, alternating thick ana
thin ends. Sprinkle
slices
Will'!
lemon JUice to
prevent
browning.
24
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