Shredding Guide; Slicing Guide - GE 169142 User Manual

SHREDDING GUIDE

Food
Cabbage
Carrots
Cheese,cheddar
Cheese, Mozzarella
Potatoes
Zucchini

SLICING GUIDE

Food
Apple
Cabbage/lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peaches/pears
Peppers,
Green,red,yellow Etc.
Pepperoni
Potatoes
Strawberries
Tomatoes
Turnips
Zucchini
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Directions
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.
Position In Chute And Shred.
Cheese Must Be Well Chilled. Cut To Fit Chute.
Cut To Fit Chute. Cheese Must Be Chilled In Freezer For 30
Minutes Prior To Shredding. Use Light Pressure.
Cut To Fit Chute.
Cut To Fit Chute, Either Lengthwise Or Horizontally.
Directions
Halve And Stack Horizontally In Chute. Use Firm Pressure.
Halve Head, Cut To Fit Chute.
Cut To Fit Chute.
Remove String. Pack Chute For Best Results.
Cut To Fit Chute If Necessary.
Stack Chute With Mushrooms On Their Sides For
Lengthwise Slices.
Halve And Fill Chute, Positioning Onions Upright For
Coarsely Chopped Results.
Halve And Core. Position Upright In Chute And Slice Using
Light Pressure.
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.
Cut Into3"(8cm) Lengths. Remove Inedible Casing.
Peel If Desired. Position In Chute, Cutting Large Potatoes In
Halves.
Hull. Arrange Berries On Their Sides For Lengthwise slices.
Use Small Tomatoes For Whole Slices, Halve If Necessary.
Use Gentle, But Firm Pressure.
Peel. Cut Turnips To Fit Chute.
Slice Off Ends. Use Small Squash For Whole Slices; Halve
Larger Ones To Fit Chute.
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