Vegetable Cutting Guide using FCE, FCC & FCO Slicing Discs
Following the previous post about the different types of cuts of the FC blades, we will now show you the cuts with discs FCE, julienne discs, for french fries, strips or batons of potato, discs FCO, rippled slicing disc and discs FCC, curved slicing discs for slicing tomatoes, oranges, lemons, bananas, apples, etc. and are specially designed for soft products. Also obtained by using commercial food processors CA-301, CA-401, CA-601 and CK-301 and CK-401 combi processor & mixers.
A reminder that all the different cuts listed below can also be obtained with the vegetable slicer CA-300 (discontinued model) and with the cutter-grater attachment, the CR-143, that can be used with aluminum potato peelers and with food mixers with combined option.
CUTTING GUIDE
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Julienne beet (matchsticks) Shoestring potatoes or “straw” potatoes |
FCE-2+ (2mm)(5/64") julienne discs
FCE-2+ (2mm)(5/64") julienne discs |
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Julienne cabbage (matchsticks) Julienne vegetables for wok (matchsticks) |
FCE-4+ (4mm)(5/32") julienne disc
FCE-4+ (4mm)(5/32") julienne disc |
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"French fries" |
FCE-8+ (8mm)(5/16") julienne disc |
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Zucchini and carrot |
FCO-2+ (2mm)(5/64") slicing disc FCO-3+ (3mm)(1/8") slicing disc FCO-6+ (6mm)(1/4") slicing disc |
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Onion slices |
FCC-2+ (2mm)(5/64") slicing disc (special soft products) |
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Orange slices |
FCC-3+ (3mm)(1/8") slicing disc (special soft products) |
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Sliced tomatoes |
FCC-5+ (5mm)(3/16") slicing disc (special soft products) |
