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Manual Vegetable Cutter
  • Zinc alloy chrome hooper and tripod.
  • Four or five stainless cutting cones.
  • Rubber feet for stability.
  • Peals, grinds ans makes decorative cuttings, etc.
  • Friendly use.
  • Manual.

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    Salad-King Manula Cutter

     

    Use and Care of your Food Cutter...
    The food can be attached firmly to any clean non-porous surface.

    To Use the Food Cutter …
    Position it on work surface, apply pressure with left hand a top of handle while turning the pressure lever at the bottom from back to front as far as it wil l go.

    To Loosen the Food Cutter …
     To loosen from works surface, the bottom lever from front to back.

    To Attach Cones …
    Hold open end of cone in left hand, place center hole of cone on center pin of clutch disk. Turn handle clockwise to engage clutch lugs in six holes in cone.

    To Remove Cones …
    Hold open end of cone firmly in left hand being careful to avoid sharp cutting edges, and turn handle counterclockwise.

    Cleaning the Food Cutter …
    Ordinary dishwashing is sufficient for your food cutter. It will not pit, peel, rust, stain or chip-so just wash with soap and water, rinse and dry with soft cloth to keep the mirrow-like shine. Keep bottom suction area clean and free of grease. Do not wash in a dishwasher, high heat can damage suction area. Usually rising cones under running water immediately after use is all that’s necessary. The food cutter has a sealed bearing and does not require oiling

    Caution:
    Cones are very sharp. Handle them carefully
    When washing and using them. Always use
    Guard plate when cutting small pieces.

     

     

    Cone 1

    Shredding
    Uses: 

      Coconut 
      Apples
      Nuts
      Chocolate
      Cabbage
      Onions
      Celery
      Crackers
      Dry Bread
      Hard Cheese

    Baked Crab / Artichoke Dip

      1          13oonce can artichoke hearts
      ¾         cup Parmesan cheese, grated #1 one
      2          cups mayonnaise, fat free
      1          6 once can crab
      ¼         teaspoon cayenne pepper

    Mix all ingredients together and bake at 375 ºF for 15 minutes. Serve hot with tortilla chips. 


    Cone 2 


    Stringing
    Uses: 

    Shoestring 

  • Potatoes 
  • Salad Vegetables 
  • Onions 
  • Celery 
  • Cheese
  • Seafood
  • Firm Fruit
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    Gazpacho

    1          large tomato, diced 1  large pepper, diced 
    1          large cucumber, chopped, # 2 cone 
    1          large white onion, chopped # 2 cone   
    1          teaspoon cayenne pepper  
    3          garlic cloves, minced  
    2          tablespoons fresh lemon juice  
    3          tablespoons vinegar  
    8          ounces light sour cream  
    1          bunch green onions, chopped  
    3          tablespoons fresh basil, chopped 
    1          46-once can V-8® vegetables juice, no added salt 
    1          tablespoon Worcestershire sauce

    Combine all ingredients in 4 quart saucepan. Cover and chill one hour before serving.


    Cone 3

    Chopping

    Prepares perfect French Fries every time! It’s so quick and easy you’ll want to serve them often. Wash and drain potatoes. Remove skin blemishes if any. Do not peel. Place potato into hopper, pres potato firmly and turn crank. That’s all there is to cutting perfect French Fries.

     

    Cone 4

    Plain Slicing Uses:  

  • Potatoes Chip
  • Radishes
  • Pickles 
  • Carrots
  • Nut Meats
  • Onions 
  • Sauerkraut

    • Salmon Surprise Salad

    1          cup sliced, red apple # 4 cone  1        tablespoon lemon juice  
    1          cup sliced celery # 4 cone  
    1          15 ½ oz can salmon  
    ½         cup salted peanuts  
    ½         cup mayonnaise  

    Slice apple and toss with lemon juice. Add sliced celery. Remove skin and bones from drained salmon and separate into chunks. Combine all ingredients and toss lightly. Serve in lettuce cup. Serves 4.  

     

    Cone 5 

    Rippled Slicing 
    Uses:  

  • Potatoes 
  • Cucumbers 
  • Cabbage 
  • Beets Carrots 
  • Apples Bananas

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    Zucchini (Courgette) Italian Style

  • medium onion, peeled # 4 cone 
  • ¼   cup cooking oil
  • 2    lbs zucchini # 5 cone
  • 1    clove garlic, minced
  • 4    tomatoes, cut into sixths
  • 1   green pepper
  • salt and pepper
  • Parmesan cheese

    • Slice onion into frying pan. Add oil and cook until golden over medium heat. Add all other ingredients except cheese. Cover and cook until tender. About 10 minutes. Sprinkle with grated cheese just before serving. Serves 6.