Gastroback 40965 Bedienungsanleitung Seite 72

slicing guiDe
Food Comments
APPLE Quarter and stack horizontally in chute. Use firm pressure.
CABBAGE For coarsely shredded results, use slicing side of disc. Cut into pieces to fit chute. Empty bowl
as cabbage reaches disc.
CARROTS Cut into 4"(10.2 cm) lengths and pack in chute, alternating thick and thin ends.
CELERY Remove string. Cut stalks into thirds. Pack chute for best results.
CUCUMBER Cut to fit chute if necessary.
MUSHROOMS Stack chute with mushrooms on their sides for lengthwise slices.
NUTS For coarsely chopped results, fill chute with nuts and slice.
ONIONS Quarter and fill chute, positioning onions upright for coarsely chopped results.
PEACHES/PEARS Halve or quarter and core. Position upright in chute and slice using light pressure.
PEPPERS, GREEN 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"(8 cm) lengths. Remove inedible casing. Slice 2 pieces at a time using firm
pressure.
POTATOES Peel if desired. Position in chute, cutting large potatoes in halves or thirds.
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.
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