Cutting Cones
For your convenience and ease of use, the cone
number is stamped on the base of each cone.
CAUTION: As with any precision cutting
instrument, the edges of the cutting cones are
very sharp. Use extreme care when handling.
No. 1 – Shredder
For nely shredded foods and for grating hard foods
such as cheese, dry or toasted bread, crackers, or nuts.
• Beets, carrots, turnips, potatoes: Do not peel.
The shredder cutting cone will prepare food
so that peeling or scraping is not necessary.
• Crackers, dry bread: Fill hopper and easily
grate crumbs for desserts, sh, poultry,
or oyster dishes.
• Celery: Shredded celery is excellent for soups
or salad dressings. Place string side toward
hopper to eliminate strings.
• Frozen foods: Shred frozen fruit while still
frozen for sundaes, desserts, etc.
• Lemons, limes, oranges: Use the outside layers of
these fruits to create the perfect, most avorful zest.
• Cheese: Shred for salads, soups, and tacos.
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Cone No.
No. 2 – Stringer
For cutting foods into medium-size “strings.” Cuts considerably
larger than shredder, but smaller than French fry cut.
• Onions: Remove skin and cut onions in half for
best results, placing outside of onion toward
the hopper.
• Carrots: Do not peel. Cut into shoestrings for
salads and waterless cooking.
• Cheese: Cuts into “macaroni-size” pieces for
salads, pizza, or avoring other dishes.
• Apples: To peel apples or other fruits, place
peeling side toward the hopper. Serve
apple with peel left on for more healthful,
appetizing, and eye-appealing dishes.
• Potatoes: Create quick and easy hash browns.
No. 3 – French Fryer
Designed for potatoes and other rm vegetables
which become the perfect size for fast cooking.
• Carrots, beets, turnips: Perfect cut for
waterless cooking and when preparing beets
for canning.
• Fruit: Fresh pears, apples, or peaches can now
be attractively prepared. Apples are excellent
for Waldorf salads and pies, with each slice
having a colorful peeling tip.
• Melon: Cut melon, papaya, and avocados into
fourths or eighths and feed them into the
hopper with the skin toward the hopper.
• Potatoes: Oven-baked French fries.
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