Hamilton Beach 70930 Manual Del Usuario página 6

Foods to Spiralize
Type • Choose firm vegetables and fruits such as apples,
carrots, beets, butternut squash, cucumbers, jicama,
pears, parsnips, potatoes, rutabaga, sweet potatoes,
turnips, yellow squash, zucchini.
• Avoid soft or overripe foods.
Size • Select foods that are at least 1 inch (2.5 cm) in diameter.
• Small foods like radishes will spiralize but will not yield a
great amount.
• Large-diameter foods should be trimmed to fit the chute.
Shape • Symmetrical solid foods are the best choice.
• Foods that are hollow like bell peppers or with
multilayers such as onion and leeks are not good choices
for spiralizing.
Prep • Peel any tough skin; remove stems, seeds and pits.
• Cut or trim large items to fit the diameter of the food
chute.
• Any length of food can be spiralized.
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Successful Spiralizing
1. Start by choosing the best foods for spiralizing. See the list at
left. Here is a general rule: think about what foods will work on a
manual food grater. If you can grate a food, it should spiralize well.
2. Solid fruits or vegetables work better than those that have seeds.
Seeds get caught in the blade and will not make uniform spirals.
For vegetables such as butternut squash, use the solid part and
save the end with seeds for another use.
3. Size does matter. The best foods for spiralizing are the ones that
most closely fit the size of the food chute.
4. When making ribbons, symmetrical foods (like zucchini or
cucumbers) will give better results. Large foods can be cut to fit
the food chute but ribbons may not be as uniform or pretty.
5. Scrub or peel your veggies and fruit before spiralizing. When
practical, you should peel the food. Peels add to the pulp that can
get caught in the blade. Zucchini, yellow squash, cucumbers and
apples are examples that you could leave unpeeled.
6. Center the item in the Spiralizer for more even cutting. Foods that
are held vertically with the food pusher will give the best results.
7. Apples, pears, and potatoes are examples of foods that turn brown
quickly when cut. Sprinkle fruit with lemon juice and place potatoes in
water until ready to use. Be sure to pat dry thoroughly with paper towels.
8. Spiralized fruit and veggies can be eaten raw or cooked. Most noodles
can be stored 2 to 3 days in the refrigerator in covered containers.
9. Dry the noodles with paper towels before serving or if you decide
to blanch them in water to avoid watery sauces. Reduce sauces
before topping vegetable noodles to prevent thinned-down sauces.
10. Spiralized vegetables and fruit will be processed in very long strands.
Use a knife or scissors to cut the vegetables into serving-size pieces.
11. Use tongs or a pasta fork to serve the noodles.
12. The leftover piece from processing can be eaten as a snack or
saved to use in soups, sauces, or salads.