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• Large vegetables such as butternut squash, swede etc. need to be
trimmed to t into the feed tube.
• Try to choose other vegetables and fruit so that they fit down the Feeder
Tube without the need for trimming.
• When using courgettes, try to choose straight ones rather than those that
are curved.
• Courgette seeds should be discarded after spiralising because of their
high water content.
• Spiralised fruit such as apples and pears should be mixed with a little
lemon juice to prevent browning once the surface has been cut.
• Prepared potatoes and parsnips also discolour in air if not used
immediately so to avoid this prepare these items just before you want to
serve them.
• The Food Plunger needs to be pressed firmly into fruit and vegetables.
It is easier to t the Food Plunger into the widest part of the food.
• Your Spiraliser produces long strands of fruit and vegetables. In most
instances these need to be cut into manageable lengths with scissors to
make the food easier to cook, serve and eat.
• Remove spiralised food from the Beaker and if not using immediately,
place in a covered container and refrigerate.
• Spiralised vegetables may be eaten raw, oven cooked, dry fried without oil
or added to a sauce to warm through. Depending on the water content of
the vegetable, they may need to be patted dry with kitchen paper, drained
well and not left to sit in sauce before serving or too much liquid is
produced.
• The vegetable cone left over after spiralising, together with any vegetable
trimmings could be used to make soup.
• The amount of raw spiralised vegetables required for two portions is a bit
more than the equivalent of pasta. When using vegetables as an
alternative to pasta, a wok is very useful for heat transfer because the pan
is full at the outset but reduces as the vegetables begin to soften and
warm through.
• Use tongs to serve spiralised vegetables
5
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