Oster FPSTFP1355 - Sh Reddi Ng Gu ID E; S L I CI Ng G Ui de

English-11
SHREDDING GUIDE
FOOD DIRECTIONS
Cabbage Use Shredding Disc for very fine cabbage or slaw. Cut into pieces to fit
Chute. Shred using light pressure. Empty bowl as cabbage reaches Disc.
Carrots Position in Chute and shred.
Cheese, cheddar Cheese must be well chilled. Cut to fit Chute, use light pressure.
Cheese, Mozzarella Cut to fit Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Potatoes Cut to fit Chute.
Zucchini Slice off ends, cut to fit Chute, either lengthwise or horizontally.
SLICING GUIDE
FOOD DIRECTIONS
Apple Halve and stack horizontally in Chute. Use firm pressure.
Cabbage/Lettuce Halve head, cut to fit Chute.
Carrots Cut to fit Chute.
Celery Remove string, pack Chute for best results.
Cucumber Cut to fit Chute if necessary.
Mushrooms Stack Chute with mushrooms on their sides for lengthwise slices.
Onions Halve and fill Chute, positioning onions upright for coarsely chopped
results.
Peaches/Pears Halve and core. Position upright in Chute and slice using light pressure.
Peppers, Green, Yellow,
Red, etc.
Halve and seed. Fit pepper up bottom of Chute squeezing slightly to fit if
necessary. Cut large ones into quarters or strips, depending on desired
results. Slice using moderate pressure.
Pepperoni Cut into 3 inch (8cm) lengths. Remove inedible casing.
Potatoes Peel if desired, cut large potatoes in halves, position in Chute.
Strawberries Hull. Arrange berries on their sides for lengthwise slices.
Tomatoes Use small tomatoes for whole slices, halve if necessary. Use gentle but
firm pressure.
Turnips Peel, cut turnips to fit Chute.
Zucchini Slice off ends. Use small squash for whole slices; halve larger ones to fit
Chute.