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Uncooked meat and poultry
Cut the food into pieces to fit the feed tube. Boned, skinned chicken breasts will usually fit when cut in
half crosswise. Wrap the pieces in plastic wrap and put them in the freezer. They are ready to slice
when they pass this “knife test”: they are easily pierced with the tip of a sharp knife although semi-
frozen and hard to the touch. Stand them in the feed tube, cut side down, and slice them against the
grain, using firm pressure on the pusher. Or lay them flat in the feed tube, as many as will fit, and slice
with the grain, using firm pressure.
Frankfurters, salami and other sausages
If the sausage is soft, freeze it until hard to the touch but easily pierced with the tip of a sharp knife.
Hard sausages need not be frozen. If the sausage is thin enough to fit in the small feed tube, use that
tube. Otherwise, cut the sausage into pieces to fit the large feed tube completely. Stand the pieces
vertically, packing them in tightly so they cannot tilt sideways.
SLICING CHEESE
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to fit the feed tube. Put it in the freezer until it is semi-frozen – hard to the
touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light
pressure to the pusher.
IMPORTANT: Never try to slice soft cheese. Slice only hard cheese such as Parmesan. Do not use
block sizes larger than 3.5" x .750" x 4.0" (89 mm x 19 mm x 101 mm). Always use well-chilled cheese
when slicing. It is recommended to place cheese in refrigerator for at least 1 hour before slicing. Do
not slice mozzarella in this unit. Damage to the unit may occur.
GRATING OPERATION
Prepare all food items to be processed by washing and peeling as required. Remove pits, stones, and
large seeds. Be sure the food will fit into the proper feed chute.
Select which feed tube to use. Horizontal placement of carrots will result in a long grated product,
while using the smaller chute and inserting the food vertically will give you a short grated product.
Never try to grate soft cheese. Grate only hard cheese such as Parmesan. Do not use block sizes larger
than 3.5" x .750" x 4.0" (89 mm x 19 mm x 101 mm). Always use well-chilled cheese when grating. It is
recommended to place cheese in refrigerator for at least 1 hour before grating. Do not grate mozzarella
in this unit. Damage to the unit may occur.
For grating cheese, it is recommended that a slight pulsating pressure be applied with the pusher,
alternating push/no push until the cheese block is completely grated. Cheese grating puts more strain
on the food processor motor than other tasks and may cause overheating if too much pressure is
applied in a continuous manner.
You can typically expect to grate 10 pounds (4.5 kg) of cheese in about 5 minutes. It is
recommended that you plan your food preparation in a manner that will allow for five minutes
of grating, followed by five minutes of food preparation while the machine rests.
When grated food reaches nearly full capacity of the bowl, remove all grated food from the bowl.
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