Waring WFP14SC User Manual download pdf (Page 15)

Small round fruits and vegetables

For large berries, radishes and mushrooms, trim the opposite ends flat with a knife. Insert the food

through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (25.4

mm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be

perfect, it’s best to process one layer at a time.

Long fruits and vegetables

Trim food like bananas, celery and zucchini by cutting them into pieces a little shorter than the feed

tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly with the pusher pulled out as

far as it will go.) Fill the feed tube with the pieces, standing them vertically and adding enough pieces

so they are solidly packed and cannot tilt sideways as they are sliced.

Small amounts of food

Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly.

Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Cut the

food in lengths a little shorter than the feed tube. If you are slicing one or two long, thin vegetables

like carrots, push them against the left. If you are slicing a few vegetables that are wide at one end and

narrow at the other (carrots, celery or scallions) cut them in half and pack in pairs, one wide end up,

one narrow end up.

French-cut green beans

Trim fresh green beans to feed-tube widths. Blanch them for 60 seconds in boiling salted water.

Plunge them immediately into cold water to stop the cooking. When they are cold to the touch, drain

and dry them. Stack them in the feed tube horizontally to about 1 inch (25.4 mm) from the top. Use

the slicing disc. Be sure the small pusher is locked. Apply light pressure to the pusher and press the

PULSE/OFF lever until beans are sliced. To make long, horizontal slices of raw zucchini or carrots,

use the same procedure.

Matchsticks or julienne strips

Process the food twice – double slice it. Insert any large fruit or vegetable – potatoes, turnips,

zucchini, apples – in the feed tube horizontally. Apply pressure to the pusher while pressing the

PULSE/OFF lever until the food is sliced. You will get long slices. Remove the slices from the work

bowl and reassemble them. Reinsert them in the feed tube, wedging them in tightly. Slice them again.

You will obtain long julienne strips.

SLICING MEAT AND POULTRY

Cooked meat and poultry

The food must be very cold. If possible, use a chunk of food just large enough to fit the feed tube. To

make julienne strips of ham, bologna or luncheon meat, stack slices of them. Then roll or fold them

double and stand them upright in the feed tube, wedging in as many rolls as possible. This technique

works better with square or rectangular pieces than with round ones.

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Waring WFP14SC User Manual Page 15