Packaged Meats, Cross-Cut
* Position Discs in Bowl with Slicmg
S1de
Up.
* Stack several slices
of
boiled ham, bologna, soft (not hard) sala
mi
or
other lunch meat. (An 8 oz. package works best.) Roll
up
or
fo
ld ov
er
stack.
* Wedge roll
up
the bottom
of
Food Chute (T). Place Cover
on
Bowl a
nd
slice meat. Use in chef salad, sandwich spreads
or
soups.
3.
TO
FRENCH
CUT
SNAP BEANS
* Trim
off
ends and
cut
beans in 2
1/2
inch lengths.
* Beans may be blanched five minutes before slicing, then briefly cooked
before serving.
* Position Disc in Bowl with Slicing Side Up. Stack beans
hor
izontally 1n
Food Chute, using a spatula
to
help arrange them. Slice using light
pressure.
4.
TO
CRUMB
Fresh Bread, Finely
* Position Disc in
Bowl
with
Shredding Side Up.
* Fold 1
or
2 slices
of
fresh bread in
half
and place in Food Chute
* Using
light
pressure on Food Pusher, shred
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