* Use firm pressure on
ne
Food Pusher
for
hard foo
ds
, such as lemons.
Alw
ays
be
sure to position the Pusher before starting
to
process
* Light pressure should be used
for
soft
foods, such as strawberries.
Cuc
umbers and potatoes wi
ll
self-feed
with
o
ut
pressure for thinner. but
slig
htly
irregular pieces.
* W
ith
some foods, such as hard
or
medium-hard cheeses, use a press
dow
n, then release
motion
with
the Food Pusher instead
of
constant
press
ur
e.
*
To
slice partially frozen meat, use firm pressure on Pusher. Result is
thi
nl
y s
li
ced meat
for
casseroles and stir-fries.
1J'l."€."
·...
~
<:.
~mJJ11!lill.
'.ill@!IDJDOC
1 1
1.
TO SLICE UNCOOKED MEAT
* Spread boned meat
on
cookie sheet and place in freezer until partially
frozen (firm,
but
not
solid).
* When using
thick
pieces
of
beef
or
pork,
cut
to
fit
Food Chute.
* When using
thin
flat pieces
of
chicken, roll
up
to
size
of
Food Chute
before freezing.
* Position Disc in Bowl
with
Slicing Side Up. Insert meat through bottom
of
Chute. Pack
firmly
for
best results. Slice using firm pressure.
2.
TO
JULIENNE OR MATCHSTICK SLICE
Potatoes, Cucumbers, Eggplant
* S
li
ce vegetables
using
firm pressure. TURN
UNIT
OFF. Remove slices
fro
m Bowl. Reposition Disc with
Slicing
Side Up.
* H
old
Cover sideways with Food Pusher inserted part way
to
act
as
a
sto
pper
(R).
* Stack enough slices together so you can wedge slices
tightly
into
bottom of Chute with
cut
surfaces side
to
side across the bottom
of
the
Chute
(R).
* Carefully place Cover
on
Bowl
holding
slices
in
position. TURN
UNIT
ON
again to slice. Repeat procedure
with
remaining slices.
Ca
rrots
* S tee
lar
ge,
fa
t
car
rots. horizont
ally
for
long s.lices. TURN
UNIT
C?FF.
Stack
sl
ices and wedge m bottom
of
Chute honzontally (S). Reposition
disc
with
Sl
icing Side Up. Carefully position Cover on Bowl. TURN
UNIT
ON to slice again. Repeat
with
remaining slices.
16
To Next Page
Loading...
Need help?
General
