SALAD MAKING HINTS
SHREDDER DISC
Bread crumbs for toppings, meat loaves, etc., cracker
crumbs for pie crusts, shredded hard cheeses for pizza,
Italian dishes, etc., chopped nuts for dessert topping,
nut breads, cakes and cookies, hard-cooked egg garnishes
and spreads, potatoes for hash browns and pancakes, veg-
etables for salads, cakes and breads. Model 937-84
shredder
SLICING DISC
Bread and butter pickles, vegetables for soup, stews and
casseroles, fruits for pies and cobblers, fruit and vegetables
for freezing and canning, vegetables for dips and dunks.
Model 937-81
FRENCH FRY DISC
Raw potatoes for fries, fresh zucchini for salads and stir-fry,
celery and onion for a diced texture for use in casseroles,
salads and poultry stuffings, cooked beets, fresh or canned,
for use in salads, hot or cold vegetable dishes. Model 937-85
fry
TIPS
1. To insure even, uniform slices, CUT LONG, NARROW vegetables in uniform
lengths, approximately the length of the food pusher, for easy packing and slicing.
2. When using large pusher, PACK FOOD HOPPER firmly when slicing any long,
narrow foods such as celery, carrots, small zucchini or small cucumbers.
3. SHRED ONLY refrigerator-cold Mozzarella or Swiss cheeses for best results.
4. PROCESS ONLY firm fruits and vegetables for best results.
5. Large pusher is also a measuring cup.
6. DO NOT PROCESS: Dates and Dried Fruits, Processed Cheese, Meats-raw or
cooked, Tomatoes, Green Onions, Soft Cheddar Cheese, Citrus Fruits and Rind.
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