SOLIS MULTI SLICER User Manual page 14

T I P S F O R P R O C E S S I N G F O O D
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Use the appropriate insert for the desired texture:
Coarse julienne insert w: Ideal for cutting carrots, cucumbers, zucchini,
–
kohlrabi, radishes, etc. into coarse strips.
Grating insert e: Ideal for grating hard and semi-hard cheeses, chocolate,
–
nuts, etc.
Wavy blade insert r: Ideal for cutting potatoes, carrots, cucumbers, zucchini,
–
radishes, etc. into ridges.
Fine julienne insert t: Ideal for cutting carrots, cucumbers, zucchini,
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kohlrabi, radishes, etc. into fine strips.
Slicing insert y: Ideal for cutting potatoes, sweet potatoes, cucumbers,
–
carrots, zucchini, etc. into 3 mm thin slices.
Prepare the ingredients:
– Peel potatoes, carrots, and sweet potatoes before processing for the best
results.
Cut large vegetables into smaller pieces to fit into the feed port 5.
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– Remove tough stems or cores from vegetables, such as cabbage.
Ensure even processing:
Apply steady pressure on the tamper
–
slicing or shredding.
– Process hard vegetables slowly for precise cuts.
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or small tamper
4
to avoid uneven
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