Weston Multi-Chopper - Manual (Page 4)

GENERAL SAFETY RULES
5. The Manufacturer declines any
responsibility in the case of improper use of
this unit.
6. Be sure the Multi-Chopper is stable during
use. The Base should be on a level, sturdy,
work surface, and the Multi-Chopper should
not move during the cutting process.
7. DO NOT USE this Multi-Chopper for
frozen foods, meat, fish, fruits or vegetable
with pits, nuts, cheese or anything other
than food stuffs. The Multi-Chopper is not
suitable to cut hard items.
8. DO NOT USE the Multi-Chopper while
under the influence of drugs or alcohol.
WARNING!
1. KEEP FINGERS CLEAR of the Blade at
all times. NEVER hold the product with your
hands in line of the Blade. Failure to keep
fingers and hands away from the Blade may
result in personal injury.
2. KEEP CHILDREN AWAY. NEVER LEAVE
THE MULTI-CHOPPER UNATTENDED. The
Multi-Chopper is not a toy.
3. CHECK FOR DAMAGED PARTS. Before
using the Multi-Chopper, check that all parts
are operating properly, and perform the
intended functions. Check for alignment
of moving parts, binding of moving parts,
mounting and any other conditions that may
affect the operation.
4. When handling the Blade, it is HIGHLY
RECOMMENDED to wear cut-resistant
Kevlar gloves.
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS MACHINE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL
SAFETY IS YOUR RESPONSIBILITY!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
-4- -9-
CAUTION! Use extreme care when handling the Blades! The Blades are
extremely SHARP! It is suggested that you wear Kevlar Cut-Resistant Gloves
when handling the Blades.
TOMATO-CUCUMBER SALAD
1/4 cup light mayonnaise 1/4 cup reduced-fat sour cream
1/4 cup seasoned rice-wine vinegar 1 Tbsp fresh lime juice
3 Tbsp fresh dill 1/4 cup chopped fresh cilantro
2 pints cherry tomatoes 1 small seedless cucumber
3 Tbsp finely chopped scallions
. Whisk mayonnaise, sour cream, vinegar, lime juice, dill and cilantro together in a large bowl
until blended
. Chop the cucumber and tomatoes using the 1/2” (1.3 cm) Blade of the Multi-Chopper.
NOTE: It is optional to peel the cucumber prior to chopping
. Chop the scallions using the 1/4” (0.6 cm) Blade of the Multi-Chopper
. Mix the dressing mixture with the cucumber, tomatoes and scallions
. Serve chilled
MANGO SALSA
2 ripe mangoes ½ white onion
2 fresh red Fresno chiles, roasted, stemmed and seeded
½ cup fresh cilantro, chopped grated zest and juice from 1 lime
. Roast chiles over an open flame of a gas burner until the skins blister and darken, being
careful not to let the flesh burn
. Place the roasted chiles in a zip lock freezer bag for 20 minutes to steam
. Chop the mango using the 1/2” (1.3 cm) Blade of the Multi-Chopper NOTE: Peel the
mango prior to slicing with the Multi-Chopper
. Remove chiles from the bag, carefully peel off the skins, cut off the stems, then slit the chiles
and scrape out the seeds
.
Chop the onion using the 1/4” (0.6 cm) Blade of the Multi-Chopper
. Add the onion and the chopped cilantro to the diced mango
. Chop the chile flesh finely and add it to the onion, cilantro and mango
. Stir in the lime zest and lime juice
.
Cover and chill for at least 1 hour before serving
NANNY’S POTATO SALAD
2 hard-cooked eggs 3/4 cup mayonnaise 1 tsp yellow mustard
6 potatoes (about 1-1/2 lb) 1/2 cup sliced celery, chopped
1/2 cup frozen peas, thawed 1/4 cup onion 1/2 tsp salt
1/4 tsp pepper
. Peel and chop the eggs using the 1/2” (1.3 cm) or the 1/4” (0.6 cm) Blade of the Multi-
Chopper, according to preference
. Peel and chop the potatoes using the 1/2” (1.3 cm) Blade of the Multi-Chopper
. Boil the potatoes over medium heat until tender then drain
. Mix the mayonnaise and mustard in large bowl
. Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly
. Cover and chill several hours or overnight before serving