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SLICING GUIDE
FOOD
DIRECTIONS
Apple
Halve and stack horizontally in chute. Use rm pressure.
Cabbage / Lettuce
Halve head, cut to t chute.
Carrots
Cut to t chute
Celery
Remove string. Pack chute for best results.
Cucumber
Cut to t chute if necessary.
Mushrooms
Stack chute with mushrooms on their sides for lengthwise slices.
Onions
Halve and ll chute, positioning onions upright for coarsely chopped
results.
Peaches / Pears
Halve and core. Position upright in chute and slice using light pressure.
Peppers; Green,
Keep whole, cut stem end o and seed, keep top end intact.
Red, Yellow, etc.
Fit pepper into chute, intact end to the top, squeezing slightly to t
if necessary.
Cut large ones into quarters or strips, depending on desired results.
Slice using moderate pressure.
Pepperoni
Cut into 3-in. lengths. Remove inedible casing.
Potatoes
Peel if desired. Position in chute, cutting large potatoes in halves.
Strawberries
Hull. Arrange berries on their sides for lengthwise slices.
Tomatoes
Use small tomatoes for whole slices, halve if necessary. Use gently,
but rm pressure.
Turnips
Peel. Cut turnips to t chute.
Zucchini
Slice o ends.
Use small squash for whole slices; halve larger ones to t chute.
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NOTES
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