Oster FPSTFP1355 Manual De Instrucciones página 24

FOOD
Cabbage
Carrots
Cheese, cheddar
Cheese, Mozzarella
Potatoes
Zucchini
FOOD
Apple
Cabbage/Lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peaches/Pears
Peppers, Green, Yellow,
Red, etc.
Pepperoni
Potatoes
Strawberries
Tomatoes
Turnips
Zucchini
SH REDDI NG GU ID E
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, use light pressure.
Cut to fit Chute. Cheese must be chilled in freezer for 30 minutes prior to
shredding. Use light pressure.
Cut to fit Chute.
Slice off ends, cut to fit Chute, either lengthwise or horizontally.
S L I CI NG G UI DE
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 into 3 inch (8cm) lengths. Remove inedible casing.
Peel if desired, cut large potatoes in halves, position in Chute.
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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