SEE
PROCESS/
"HOW
TO~
FOOD ATTACHMENT
SECTION
SPECIAL INSTRUCTIONS
Okra
Shced
'!)
(!,
Remove ends and
cut
10
half
crosswi
se.
Place
upright
in
Chute. alternating
thick
and thin
ends. Use
in
Gumbos
or
other
Creole
d1shes.
Olives
Chopped~
~
Add
up
to
1
cup
pitted
or
stuffed.
Sliced~
l~
Arrange
p11ted
or
stuffed olives,
open end
down
on Disc,
in
area
beneath the Food Chute; then
cover.
Slice, usmg moderate
~
pressure.
Onions
Chopped~
Peel and quarter.
Cut
large ones
Wh
ite
1n
e1ghts.
Add
up
to
two
med1um
at a time. Pulse desired
size
Sliced~
i2
Peel, slice
off
ends. Use small
ones whole
for
rings
Pos11!on
on
Disc w1th root side down.
for
large onions. cut In half from
root
to
stem and
wed~e
upnght
in
Chute
. Slice using
irm
....
.
pressure
Green Onions
Chopped~
Remove roots and all but 3
Sc?l.lons inches
of
green tops Cut onions
in
1"
pieces Add
up
to
2 cups
at
a
lime
to
Bowl. Chopped
pieces
may
be
slightly longer
~
than hand-chopped results
Sliced~
Remove roots and
soft
parts
of
tops. Place onions upright
1n
~
Chute Pack
tightly
Oranges
Sliced~
Cut
a slice
off
one
end
of
orange
If
orange is
too
large
to
fitChu!e,
halve lengthwise
by
cutting
straight
down
through stem
Insert orange
throu~h
bottom o!
Chute
with
sliced o end
down
u
Slice using firm pressure.
Parsley
Chopped~
Wash and
dry
thoroughly.
Chopped parsley can
be
stored
covered.
10
the refrigerator
a!
least a week
Parsnips
Sliced
f.t
~
Halve crossw1se, place
upr:!9~
in
Chute with
cut
side on
DISC
Shredded§
~
Peaches
Sliced~
~
Peel: halve
and
pit
firm.
npe
peaches. Position 2 halves
1.1\
Chute. Slice using firm pressure
Sprinkle
with lemon
juice
to
pre-
~~
vent browning.
Pears
Shead'!)
Quarter and core
f1rrn
npe
pears
Arrange quarters 10 Chute
back
to
back, alternating
thick
ana
thin
ends. Sprinkle slices Will'!
lemon
JUice
to
prevent
browning.
24
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