Genius Nicer Dicer Fusion Mode D'emploi page 9

3.3 Blade insert for cutting into quarters and eighths

 To open the collecting container and remove the cut food, simply remove the complete cutting lid as
described previously.
i
Information
Non-slip feet on the bottom of the Nicer Dicer Fusion collecting container ensure it remains firmly in place
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on your work surface.
To store the chopped food, you can seal the collecting container with the practical stay-fresh lid. The collecting
„
container can therefore be used to keep food fresh – chop now, use later!
Caution!
When inserting the blade, ensure that the slightly rounded narrow sides fit flush with the cutting base,
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as they will bend otherwise.
The blades are extremely sharp to provide the optimal cutting results. Please ensure that you do not
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touch the blades during use.
The stamp for cutting into eighths is ONLY to be used with the blade for cutting into quarters and eighths.
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If you wish to cut with a different blade, do NOT use the stamp for cutting into eighths and always re-
move it once it has been used.
Please take note that the cutting insert is not suitable for cutting rigid food such as stone-fruits etc. Cut
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apples, pears, peaches, apricots, etc. only cored or without stone. Cut bananas, pineapples, melons, pa-
paya, mango, etc. only without skin.
When using the cutting inserts (especially the XXL cutting insert), take care not to use too much food,
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otherwise the blades in the insert can be overloaded and get damaged.
Tips
To cut food into dice, lay it flat on the cutting surface. For potato soup, for example, first cut the potatoes
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into slices. To dice, place several slices on top of one another on the blade. You can use the same method
for cucumbers, courgettes, etc.
To cut into batons, to make chips for example, place the potatoes upright on the blade. Delicious batons
„
of cucumber, apple, etc. for dipping can also be cut in this way.
Ingredients with a skin such as peppers, apples or pears can be processed more easily if they are positi-
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oned with the skin on top when they are on the blade (cut side on the cutting surface).
Cutting made easy with the right technique: Place your stronger hand (left hand if you are left-handed,
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right hand if you are right-handed) on the outside of the cutting top. Then press down - with the support
of your weaker hand. In this way, you will save time and effort!
Before starting work, dip the blades in water. Wet blades cut more quickly and require less force. During
„
cutting, the blades are kept moist by the moisture in the food that is being cut.
Insert the blade as described under 3.1.
Then fix the cutting stamp to the inside of the cutting top (see "Using the
detachable pin block or cutting stamp").
Note: This blade must always be inserted in such a way that the surface
for cutting into eighths is in position 2 (see 3.1. "Blade insert with 2 dif-
ferent cutting surfaces").
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