Idiomas disponibles
Idiomas disponibles
Shredding Guide
Food
Cabbage
Carrots
Cheese, cheddar
Cheese, Mozzarella
Potatoes
Zucchini
Slicing Guide
Food
Apple
Cabbage/Lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peaches/Pears
Peppers, Green, Yellow,
Red, etc.
Pepperoni
Potatoes
Strawberries
Tomatoes
Turnips
Zucchini
All manuals and user guides at all-guides.com
Directions
Use Shredding Disc for very fi ne cabbage or slaw. Cut into pieces to fi t
Chute. Shred using light pressure. Empty bowl as cabbage reaches Disc.
Position in Chute and shred.
Cheese must be well chilled. Cut to fi t Chute, use light pressure.
Cut to fi t Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Cut to fi t Chute.
Slice off ends, cut to fi t Chute, either lengthwise or horizontally.
Directions
Halve and stack horizontally in Chute. Use fi rm pressure.
Halve head, cut to fi t Chute
Cut to fi t Chute.
Remove string, pack Chute for best results.
Cut to fi t Chute if necessary.
Stack Chute with mushrooms on their sides for lengthwise slices.
Halve and fi ll Chute, positioning onions upright for coarsely
chopped results.
Halve and core. Position upright in Chute and slice using light pressure.
Halve and seed. Fit pepper up bottom of Chute squeezing slightly to fi t
if necessary. Cut large ones into quarters or strips, depending on desired
results. Slice using moderate pressure.
Cut into 3 inch (8cm) lengths. Remove inedible casing.
Peel if desired, cut large potatoes in halves, position in Chute.
Hull. Arrange berries on their sides for lengthwise slices.
Use small tomatoes for whole slices, halve if necessary. Use gentle but
fi rm pressure.
Peel, cut turnips to fi t Chute.
Slice off ends. Use small squash for whole slices; halve larger ones
to fi t Chute.
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