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PROCESSING
TECHNIQUES-
SLICER
DISC
FRUITS
Select small sized fruits that will fit the food chute or that will require
just
a little trimming to do so.
Firm
ripe, chilled fruits are recommended for processing. Cut just a
thin
slice off the end of
fruits
before placing in chute.
This
gives a smoother
surface against the SLICER Disc.
Cut
peaches,
apples, pears, and similarfruits
in
half and push through
the
chute for
horizontal
slices.
SAUSAGES
AND SIMILAR FOODS
Select thin
items
that will fit the chute. These items slice best
if
chilled.
Raw meat
must
be partially frozen. Cut
into
pieces that will fit chute and
pack into chute. Process at High Speed only.
JULIENNE
To
use the Slicer Disc to make a true
"matchstick" julienne
cut of such
vegetables
as potatoes, summer squash, carrots and beets,
first
place
food
in
chute as described on page 16 and slice.
Remove
the slices then
reposition the Slicer
Disc.
Wedge a stack of slices vertically
into
the
bottom of the chute. Slice again. The result of
these
"twice
sliced" vegeta·
bles and
fruits
will be a square edged
julienne
cut.
SINGLE SLICING
When slicing a single food, like one carrot or cucumber, position it on
the right side of the chute. Hold
it
firmly in place with the pusher. The
counterclockwise rotation of the Disc will push the food against the right
side of the chute. This helps hold the food upright for perfect slicing or
shredding.
If
the food
is
too tapered,
it
will not
make
the proper contact on the side
of the chute and will turn over on
its
side.
PROCESSING
TECHNIQUES-
SLICER
DISC
FOOD
AMOUNT
SPEED
APPLE
1 medium
(5 to 6 ounces)
MED
peeled or unpeeled
&
cored.
YIELD
Y2
to
3 /4
cup
Do one half at a time,
lay
cut
thin slices
side flat against disc
BANANA
1 ripe firm, peeled
&
halved
LOW
BEETS
3 medium (2 ounces each)
MED
peeled
1 cupthin
slices
2 cups
even
slices
17
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