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BROCCOLI
STEMS
2
or 3
trimmed
MED
1
Y2
to 2
cups
BUTTER
1
stick,
cut in half, very
cold
HIGH
about 37
position side by
side in
chute
thin pats
CABBAGE
V
4
medium head,
cut to
MED
1
V2
to 2
fit
chute
cups
CARROTS
2 medium cut in
half
MED
1
cup
or
more
CAULIFLOWER
1 head, broken
into
flowerets-
HIGH
1
cup
slice one
cup at
a time, lay on
slices
sides in chute
CELERY
2 firm
ribs,
stri
ngs
removed
HIGH
Y2 to
3 /4
cup
CHEESE
4 ounce
piece,
cold
HIGH
2fJ
cup,
about 12
slices
CUCUMBER
1 large,
peeled
or unpeeled
MED
1Y2 cup
thin
slices
EGGPLANT
1 medium, peeled or unpeeled
HIGH
2
cups
GREEN
20 to 24
cut
to
fit
width of
HIGH
2 cups,
BEANS
chute,
placed
on side
French
cut
LEEKS
2
medium, cut
in
pieces
MED
Y2 cup
LEMONS
Small, trim
thi
n
piece off
MED
2fJ cup,
10
&
LIMES
each end
to
12
slices
LETTUCE
Y4
firm head
cut
to fit chute
HIGH
1
cup,
sliced
MUSHROOMS
3 large,
6
medium, arranged
LOW
Y2
to%
on
sides
in
chute
cup
straight
slices
OLIVES
1
0
extra large
stuffed,
MED
2fJ
cup,
pimiento
side down
sliced
ONIONS
1 medium
(3
to 4
ounces)
HIGH
Y2
cup
PEPPERS,
1 medium
cut in
half
LOW
3V• cup
GREEN
half slices
PICKLES
3
large,
6 small
MED
1
cup
PINEAPPLE
1
medium, peeled,
cored
&
HIGH
4
cups
quartered
thin
slices
POTATO
1 medium
HIGH
%cup
RADISHES
7 to 8 medium
MED
V2
cup
slices
SALAMI
1 small, thin
HIGH
1
to
1V4
cup
thin
slices
18
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