Onions (yellow, red, white)
Potatoes (for chips or scalloped dishes)
Cucumbers (for pickles or salads)
Zucchini or summer squash
Apples (for pies or snacks)
Carrots (if not too thick)
⚠️ Avoid: Soft fruits (bananas, tomatoes), very hard roots (sweet potatoes, beets), or anything with a tough core.
🧼 How to Use It Safely & Effectively
Place slicer on a stable surface (non-slip mat helps).
Trim ends off vegetable so it sits flat.
Press firmly and evenly through the blades—use a pusher or the heel of your hand.
Rinse immediately after use—food gets stuck between blades quickly.
Dry thoroughly to prevent rust (if metal) or odor buildup (if plastic).
💡 Pro Tip: Sprinkle sliced onions with a pinch of salt to reduce sharpness and enhance sweetness.
♻️ Thrift Store Find? Clean It Well!
If you got yours secondhand:
Soak in warm, soapy water
Use an old toothbrush to scrub between blades
Sanitize with vinegar or diluted bleach solution
Check for rust or dull blades—if damaged, recycle it safely
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
