Round Fruits And Vegetables; Cabbage And Iceberg Lettuce - Waring WFP14SK Manual

Round fruits and vegetables

Before processing onions, apples and other large round fruits and
vegetables, trim them with a knife. Cut the bottom end flat to make
the food lie stable on the disc. Place the food in the feed tube, flat
side down. Position it as far left as possible to prevent it from tilting
when being processed. Choose fruits that are firm and not too ripe.
Always remove large, hard stones and pips/seeds from fruits before
processing. Seeds of citrus fruits need not be removed. You may
remove the rind before slicing or leave the rind on.
Whole peppers are an exception
Remove the stem and cut the stem end flat. Remove the core and
scoop out the seeds. Leave the end opposite the stem whole, to
keep the structure stiff. This ensures round, even slices.
Large fruits like pineapple and melon
Cut them in half and remove the seeds or core. If necessary, cut the
halves into smaller pieces to fit the feed tube. Remember to cut the
ends flat.

Cabbage and iceberg lettuce

Turn the head on its side and slice off the top and bottom, leaving
a center section about 3 inches deep. Remove the core and cut the
center section in wedges to fit the feed tube. Remove the core from
the bottom piece and cut it and the top piece into wedges to fit the
feed tube.
If the fruit or vegetable doesn't fit
Try inserting it from the bottom of the feed tube. The opening there is
slightly larger.
Pack the feed tube for desired results
For long slices, cut the food into feed-tube widths and pack the
pieces horizontally. For small round slices from carrots, courgettes
and other long vegetables, cut them into feed-tube heights and pack
them tightly upright. Food should fit snugly, but not so tight that it
prevents the pusher from moving. When slicing food, always use the
pusher. Never put your fingers or a spatula into the feed tube.
Never push down hard on the pusher. Use light pressure for soft
fruits and vegetables like bananas, mushrooms, strawberries and
tomatoes, and for all cheese. Use medium pressure for most foods
like apples, celery, citrus fruit and potatoes. Use firm pressure for
really hard vegetables like carrots.
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