Shredding Instructions
PRODUCE RECOMMENDATIONS
Hard vegetables, such as carrots, beets, onions and cabbage.
PRODUCE PREPARATION
1. Clean all vegetables thoroughly by soaking in water or brushing and then rinsing.
2. All vegetables should be cut into easy to feed size; about 1¼ inch maximum cross-section by 3 to 4 inches in length.
SHREDDING (See Table 1, page 5)
1. Install the greens auger (green).
2. Install the blank insert.
3. Install the open restrictor (almond).
4. Installation of the deflector is recommended.
5. Installation of the funnel is recommended when shredding small items.
6. Place the bowl under the front opening of the body assembly.
7. Turn on the juicer.
8. Use the tamper with its “GRINDING” face (larger diameter end) down to push the material down the feeding tube.
Note: If the processing chamber begins to back up, allow extra time for the shredded material to expel prior to additional feeding.
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