- The Royal Prestige® Food Cutter allows you to slice and grate all types of foods including vegetables, fruits, hard cheeses and sausage
- Manually operated
- Easy to turn, which gives you complete control over the speed of the machine and the size of processed food pieces
- Heavy, chrome plated base and hopper
- It comes with 5 cones, which provide a wide range of food processing ability
- The cutting cones are constructed of Stainless Steel for everlasting beauty and protection
Cutting Cones
For your convenience and ease of use, the cone number is stamped on the base of each cone.
CAUTION: The edges of the cutting cones are very sharp. USE EXTREME CAUTION WHEN HANDLING.
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#1 CONE Shredder-Grater: Use
for fine shredding of hard foods like beets and carrots for salads and
garnishes, shredding turnips or potatoes for Latkes, and for fine
grating of nuts, chocolate, crackers, dry bread, coconut, and hard
cheeses.
Wash
and drain fruits and vegetables before grating or shredding. Do not
peel vitamins and minerals are contained directly under the skins of
most fruits and vegetables. Shredded foods require very little moisture
for cooking the waterless way. The #1 cone is
perfect for preparing fresh fruits and vegetables for babies and soft
foods for special diets. The #1 cone is perfect for grating and
de-stringing celery.
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#2 CONE Julienne-Stringer:
Use for Julienne strips or for stringing potatoes, salad vegetables, to
peel and Julienne onions, chop celery for soups, stews and stir fry,
Julienne hard and soft cheeses and fruits. No need to peel potatoes,
just give them a good scrub and use cone #2 for shoestring potatoes. To
Julienne onions, just cut in quarters from top to bottom, place
lengthwise with skin up away from blade, turn the handle to chop and
peel. Leave the peel on apples to add more color to your dish, cut in
half, and remove the core and stem, and turn skin side to the cone. To
chop and peel fruits and vegetables, with the skin up away from cone.
Julienne style hard and soft cheeses for salads and for quick melting.
For a fine cabbage slaw, quarter cabbage, remove core, place with leaf
side to cutting cone.
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#3 CONE Chopping- Shoe String French fry:
Prepares the perfect French Fries every time (similar in size to
McDonald’s)! It’s so quick and easy, and healthy, you’ll want to serve
them often. Scrub and drain large baking potatoes, remove blemishes on
skin, do not peel. Place potato lengthwise across cutting cone, apply a
slight amount of pressure, and turn the handle quickly. That’s all
there is to cutting perfect French Fries. To cook, deep fry in oil, or
bake on a lightly oiled cookie sheet in 375°F oven 30-45 minutes,
sprinkle with malt vinegar and serve. To chop onions, slice the onion
from top to bottom, trim stems and place in hopper lengthwise, apply a
slight amount of pressure while turning the handle. Out come the peel
and the chopped onions.
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#4 CONE Plain SlicerFor
Slaw, Potato Chips, Radishes, Pickles, Carrots, Nut Meats, Onions,
Yellow and Green Squash, Mushrooms and Sauerkraut. To make potato
chips, give the potatoes a good scrub, drain, do not peel. Place the
end of the potato against the cone or rest against food guide
perpendicular to the cutting cone. Apply a slight amount of pressure
while turning the handle. Onions for hamburgers or sandwiches are best
prepared cut in half, and peeled, place the onion in the hopper, apply
slight pressure while turning handle. Smaller onions slice best. To
slice mushrooms, place sideways in hopper, slice one at a time.
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#5 CONE Rippled – Waffle Slicer: Potatoes,
Cucumbers, Cabbage, Beets, Carrots, Apples, Bananas, Yellow and Green
Squash. Except for bananas, it’s unnecessary to peel fruits and
vegetables. Give them a good scrub, rinse, drain and you’re ready to
cut. Cucumbers and Carrots cut with the #5 cone are beautiful for
salads and garnishes. Also great for canning Cabbage cut with the #5
cone. Quarter cabbage with French Chef Knife; remove the core, place
point leaf side to the cutting cone. Apply a moderate amount of
pressure as you turn the handle, gives cabbage a unique texture for
coleslaw.
