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COCONUT
1
small
coconut, peeled, cut
in
MED
2V2
cups
chunks,
small chunks for flak-
ed
wider
chunks
for
shreds
CUCUMBER
1 large
peeled, remove seeds,
HI GH
1 to 1%
cut
in
pieces
cups
MU
SHROOMS
3
large
or
6
medium
MED
1
cup
NUTS
(HARD&
V2 cup
HIGH
V2
cup
SOFT)
ONIONS
1 medium, cut in
quarters
MED
V2
cup
PEPPERS,
1
medium,
remove seeds
HIGH
3
.4
cup
GREEN
and cut
to fit
chute
POTATOES
1 medium, cut in quarters
MED
1
cup
place
in cold
water to
~revent
darkness
RADISHES
8 medium
MED
V2
cp
SQUASH
1 medium, cut to fit
chute
HIGH
1 cup
(YELLOW
OR
ZUCCHINI)
SWEET
1
small,
peeled and
cut
in
HIGH
3 /4
to 1
cup
POTATOES
pieces to
fit
chute
PROCESSING TECHNIQUES-
SLICER DISC
The
SLICER Disc insert is
used
for
uniform
slicing or julienne
slicing.
The Food
Pusher is always
used
to
direct the food onto
the
disc.
When
slicing,
the
harder
the pressure
on the
pusher, the thicker the
slices;
the
lighter the pressure the thinner the
slices.
NEVER feed the food to be
processed
by
hand.
-Lock bowl
into position and insert SLICER Disc
assembly.
-Wash
and
trim
all
items, if necessary.
Cut off
the ends so a flat surface
rests
bottom
down in th
e
chute.
-cut food
into pieces to
fit
chute.
-Position cover and
pack chute
tightly
with
food.
Place Food Pusher
on
top of food
in
chute.
-
Select
Speed.
Process
food
by exerting
pressure
on
Food
Pusher.
VEGETABLES
Select
firm, ripe
small vegetables that
will
fit
the
chute or
require
just
a
little
trimming to do
so.
Arrange mushrooms
horizontally
in
the
chute, caps
to
the outside,
and
press
lightly
against
the disc
for
slicing.
Cut
summer
squash, carrots,
peppers
and other vegetables
in
pieces
to
fit
the
chute
either
vertically
or
horizontally depending
on shape
desired.
16
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