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SEE
PROCESS/ "HOW
TO"
FOOD ATTACHMENT SECTION
SPEC
IAL
INSTRUCTIONS
Apples Chopped
~
Peel
if
desired. Quarter core.
Add
up
to
one
cup
at a time.
Sliced
I)
72
Stack quarters horizontally
Use firm pressure.
Artichokes,
Sliced
I)
g
Peel before slicing. lJse
wrote
Jerusalem
if
small
or
cut
to
fit chute
Asparagus,
Sliced
I)
~
Cut
crosswise
in
thirds. Place
fresh
upright
in
chute. Use
firr"
pressure.
Avocado
Sliced
I)
~
Pit; quarter: core. Arrangfl
quarters back
to
back i chute,
alternating thick and
thir
ends.
~
Use firm pressure.
Baby
Food Pureed
~
Results are best
for
toddlers
or
juniors.
Bananas
Mashed
~
~
Use ripe fruit. Peel;
cut
in
1
mch
pieces. Process
up
to
3 bananas
at
a time.
Sliced
I)
~
Peel. cut in half. Place wrth cut
side against Disc. Use
light
pressur
e.
Beans, Snap
French
Cut
I)
?;
t;)
Beets Sliced
I)
&
Cook
whole with
2"
top and
root
left
on. Cool: trim; remove
skins. Cut
to
fit
Chute.
Bread Fine
'tl
A
good
way
to
use
up
stale
~§
.,
Dry
Crumbed
bread.
Store crumbs
in
~
refrigerator.
Fresh
Coarsely
~
Process
up
to
4 slices at a
Crumbed
time.
Cabbage Chopped
~
1!
Core; cut
in
1"
pieces.
Add
up
to
2 handfuls
at
a time.
Shredded.
I)
~
Cut
in
pieces
to
tit
chute Use
Coarse
(ij
light
pressure. Use coarse
Fine
~
shreds for cole slaw. soups.
Carrots Chopped
~
1 Peel:
cut
in 1" lengths. Add
up
to
2 cups
at
a time.
Sliced Round
I)
l2
For best results. slice
mor~
than
Long
Sliced
one
stalk
at
a time.
Julienne
Sliced
Shredded, Short
§
~:
Position s
ta
nd
ing
up
in Chute.
Shredded, Long
~
Arrange 2 112" lengths srdeways t
in Chute.
Cauliflower
Sliced
I)
Q
Divide into flowerets. Arrange
in Chute alternating heads and
stems. Wedge large pieces
up
into bottom
of
Chute. Use
crumbled pieces
m soups and
salads.
Celery
Sliced
I)
Remove strings. r:or best results.
slice more than 1 stalk
111
a ume.
If
base
of
stalk is very
w1de,
slit
lengthwise 1
or
2 inches.
21
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