Pyle PKESPR26 Instruction Manual - Page 5
the vegetable, they may need to be patted dry with kitchen paper, drained
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• Large vegetables such as butternut squash, swede etc. need to be trimmed to fit into the feed tube. • Try to choose other vegetables and fruit so that they fit down the Feeder Tube without the need for trimming. • When using courgettes, try to choose straight ones rather than those that are curved. • Courgette seeds should be discarded after spiralising because of their high water content. • Spiralised fruit such as apples and pears should be mixed with a little lemon juice to prevent browning once the surface has been cut. • Prepared potatoes and parsnips also discolour in air if not used immediately so to avoid this prepare these items just before you want to serve them. • The Food Plunger needs to be pressed firmly into fruit and vegetables. It is easier to fit the Food Plunger into the widest part of the food. • Your Spiraliser produces long strands of fruit and vegetables. In most instances these need to be cut into manageable lengths with scissors to make the food easier to cook, serve and eat. • Remove spiralised food from the Beaker and if not using immediately, place in a covered container and refrigerate. • Spiralised vegetables may be eaten raw, oven cooked, dry fried without oil or added to a sauce to warm through. Depending on the water content of the vegetable, they may need to be patted dry with kitchen paper, drained well and not left to sit in sauce before serving or too much liquid is produced. • The vegetable cone left over after spiralising, together with any vegetable trimmings could be used to make soup. • The amount of raw spiralised vegetables required for two portions is a bit more than the equivalent of pasta. When using vegetables as an alternative to pasta, a wok is very useful for heat transfer because the pan is full at the outset but reduces as the vegetables begin to soften and warm through. • Use tongs to serve spiralised vegetables www.NutriChefKitchen.com 5
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