Back to Basics PEEL AWAY PEELER Bedienungsanleitung

PEEL AWAY™PEELER

Instruction Manual

www.focuselectrics.com

Assembling Your Apple Peeler ................................................................................ 2

Aligning Your Apple Peeler ...................................................................................... 3

Using Your Apple Peeler ......................................................................................... 4

Cleaning Your Apple Peeler ..................................................................................... 5

Recipes ................................................................................................................... 6

Warranty ................................................................................................................ 11

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

www.focuselectrics.com

CONGRATULATIONS! You now own the world’s finest apple/potato peeler – the

Peel Away™Peeler. You’ll save time and effort when making apple sauce, apple

pies, shoestring potatoes, and scores of other apple and potato dishes. The Peel

Away™Peeler is the next best thing to having someone do the work for you.

We want you to get the most out of your new Peel Away™ Peeler. Before plunging

right in and peeling a bushel of apples or a bag of potatoes, you will want to get

acquainted with how this product works. It’s designed to save you time and effort by

performing several tasks at once. The Peel Away™ Peeler always gives you the

choice of leaving the peel on or taking it off. With the turn of a handle you can:

•Peel, core, and slice apples.

•Peel apples or potatoes.

•Slice and core apples without peeling.

•Make shoestring potatoes.

ASSEMBLING YOUR APPLE PEELER

Before using, wash all parts of the apple peeler with warm, soapy water. Rinse and

dry thoroughly.

CAUTION: Blades are sharp, handle very carefully.

The handle and fork have been removed from your Peel Away™ Peeler. To attach

them, set the peeler on a table or counter top with the vacuum lever toward you.

Screw the handle onto the right end of the shaft, and the fork onto the left end of the

shaft.

Coring/Slicing

Blade Fork Shaft Handle Arm

Handle

Peeling Blade

Thumb Screw

Shaft Lever

Spring

Shaft Lever

Coring/Slicing

Blade Thumb

Screw

Peeler Body

Peeling Arm

Lock Lever Base

Suction

Base

Peeling Arm

Adjustment

Screw

Peeling Arm Tension Spring Vacuum Lever

Clamp-on Style Vacuum-grip Style

TO SECURE THE VACUUM GRIP MODEL

Place the rubber base on a smooth, dry table or counter top with the vacuum lever

toward you and turn the lever from right to left to engage the vacuum grip.

TO SECURE THE CLAMP-ON MODEL

Slide the peeler onto a table, counter top, or bread board and tighten the clamp

using your fingers only. Make sure it is tight enough to be held securely in place.

CAUTION: Using hand tools, such as pliers, may damage your peeler and will void

the warranty.

ALIGNING YOUR APPLE PEELER

With your Peel Away™ Peeler assembled, you need to align the peeling and cutting

blades. You will want to realign the blades on your peeler from time to time. To

adjust the peeling arm you will need a screwdriver.

CORING/SLICING BLADE

To check the adjustment of the coring/slicing blade, push down the shaft lever and

pull the shaft to the right, so the fork passes through the coring ring on the

coring/slicing blade. If the fork does not pass cleanly through the coring ring, loosen

the thumb screw on the coring/slicing blade, adjust the blade until the fork passes

cleanly through it, then tighten the thumb screw.

PEELING BLADE

The peeling blade should be centered on the peeling arm and protrude about ⅛inch

past the head of the peeling arm. To adjust the peeling blade, loosen the peeling

blade thumb screw, move the blade to the proper position, and tighten the thumb

screw.

PEELING ARM

The peeling arm has been adjusted to have approximately a ¼ inch clearance

between the peeling blade and the widest part of the fork base. To adjust the

position of the peeling arm, use a screw driver to either tighten or loosen the peeling

arm adjustment screw.

USING YOUR APPLE PEELER

•Blades are sharp, handle very carefully.

•Apples and potatoes that are firm, blemish free, and symmetrically shaped work

best.

START POSITION

To set the shaft in the proper start position, push down the shaft lever and pull the

shaft all the way to the right.

PEEL, OR CORE & SLICE, OR ALL THREE

You are currently set up to peel, core, and slice. Apples peeled, cored, and sliced

are perfect for use in apple pies, chunky style applesauce, dehydrating, or other

apple snacks.

You may want to reposition the blades to just core and slice or to just peel. If you

just want to peel, without slicing or coring, loosen the thumb screw on the

coring/slicing blade, swing the blade forward out of the way, and retighten the thumb

screw.

If you want to slice and core without peeling, pull the peeling arm back and drop the

lock lever down so that it holds the peeling arm away from the shaft.

LOADING FRUIT

With the shaft pulled all the way to the right, you are ready to load fruit. Note: For

best results use only fresh, firm fruit. Soft fruit will not work as well.

Simply center the top, stem end of an apple or end of a potato, on the fork and firmly

press it all the way to the base of the fork.

When loading large fruit, you may want to lock back the peeling arm while loading

the fruit, and then release it before peeling. To lock back the blade, pull the peeling

arm back and drop the lock lever down so that it holds the peeling arm away from

the shaft.

A very large potato may need to be cut in half before loading. Load the cut end onto

the fork.

PROCESSING FRUIT

With the desired blades in place and the fruit loaded, crank the handle in a forward

(clockwise) motion to process the apple or potato.

Continue turning the handle until finished. Slide the apple spiral from the core. To

remove the core, push in the shaft lever and pull the handle to the right. The core

will be ejected by the coring slicing blade.

To make the spiral into individual rings, use a knife to slice through one side of the

apple spiral.

THICKER OR THINNER PEEL

To get a thicker peel, loosen the thumb screw on the peeling blade and move the

blade closer to the shaft to increase the gap between the blade and the head of the

peeling arm.

To get a thinner peel, loosen the thumb screw on the peeling blade and move the

blade away from the shaft to decrease the gap between the blade and the head of

the peeling arm. Note: The blade may not peel at all if this gap is much less than ⅛

inch.

CLEANING YOUR APPLE PEELER

After each use, wash the apple peeler and all parts in warm, soapy water. Rinse and

dry thoroughly.

RECIPES

EASY APPLE PIE

CRUST

2 cups Sifted flour

1½ tsp. Salt

½ cup + 2 tbs. Vegetable oil

¼ cup + 2 tbs. Cold milk

Mix together the sifted flour and salt. Combine in a measuring cup the vegetable oil

and cold milk. Pour the liquid mixture into the flour and stir lightly until mixed.

Makes enough dough for 2 pastry shells.

FILLING

6 cups Sliced apples

1 tbs. Butter

1½ tbs. Cornstarch

¾ cup Sugar

1 tsp. Ground cinnamon

Spread one of the pastry shells in the bottom of a pie pan. Heap the apples into the

pastry shell. They should be well above the edge of the pie pan. Combine the

cornstarch, sugar, and cinnamon in a small bowl. Take 1 tbs. of this mixture and set

aside. Sprinkle the remaining mixture over the apples. Dot the top with the butter.

Cover with the remaining pastry shell and seal the edges. Sprinkle the top pastry

shell with the remaining cinnamon. Cut small ventilation holes in the crust. Bake at

375° F (190°C) for 35 minutes. Lower heat to 325°F (163°C) and bake for another

25 minutes.

SHOESTRING POTATOES

1. Loosen the coring/slicing blade thumb screw. Swing the blade forward out of

the way and tighten the thumb screw.

2. Adjust the peeling blade as far toward the shaft as possible so that it cuts deep

into the potato.

3. Turn the handle and peel the potato.

4. When the full length of the potato has been peeled, pull the peeling arm back

toward you and swing the peeling arm locking lever down into an engaged

position (the peeling arm/blade should not touch the potato). Next, press and

hold the shaft lever and pull back the steel shaft to the right. Finally, release the

shaft lever, unlock the peeling arm so the blade is in contact with the potato, and

turn the shaft clockwise for a second pass.

5. Repeat step 4 until the peeling blade no longer cuts the potato.

WHOLE WHEAT APPLE BREAD

2 cup Oil

2 cups Sugar

3 Eggs, well beaten

3 cups Whole wheat flour

1 tsp. Salt

1 tsp. Baking soda

2 cups Chopped apples

1 cup Pecans or black walnuts

2 tsp. Vanilla

Combine oil, sugar, and eggs and set aside. Combine flour, salt, and baking soda.

Add these ingredients to the oil mixture and mix well. Add apples, nuts, and vanilla.

Pour into 2 greased 9” x 5” bread pans. Bake at 350° F (177°C) for 1½ hours.

EASY APPLE PANCAKES

Simply mix apples slices into a pancake batter. Or, prepare a pancake topping by

warming a generous amount of apple slices in a sauce pan with brown sugar and

butter.

BAKED SQUASH AND APPLE CASSEROLE

1 Small butternut squash (2lbs. or less)

¼ cup Cold margarine

1 tbs. Flour

2 Apples (peeled, cored, and sliced)

½ cup Brown sugar

1 tsp. Salt

¼ tsp. Cinnamon

¼ tsp. Nutmeg

Pare, seed, and cut the squash into small slices. Place the squash and apple slices

in an oblong 7” x 11” baking dish. Blend the rest of the ingredients together until

crumbly. Sprinkle over the squash and apples. Cover and bake at 350° F (177°C)

for 45 to 50 minutes.

PULL APART APPLE RINGS

½ cup Apple jelly

¼ cup Chopped nuts

½ cup Brown sugar

2 – 10 oz. Cans of refrigerated biscuits

¼ tsp. Cinnamon

¼ cup Butter, melted

1 Large apple (peeled, cored, and sliced)

Grease a 12 cup fluted tube pan. Spoon jelly over the bottom and sprinkle with nuts.

In a small bowl, mix the sugar and cinnamon together. Cut the apple rings into

thirds. Separate the dough into 20 pieces. Wrap 1 biscuit around each apple slice

third. Pinch the edges to seal and completely cover each apple slice. Dip in butter

and roll in the sugar mix. Stand biscuits on end in the pan. Drizzle with the

remaining butter and sugar mixture. Bake at 350° F (177°C) for 30 to 40 minutes or

until golden brown. Cool upright in pan for 8 minutes. Invert on a plate. Spoon

additional topping over the apple ring. Serve warm. Serves 10.

CREAMY APPLE SQUARES

1 pkg. Yellow cake mix

½ cup Soft margarine

¼ cup Brown sugar

½ tsp. Cinnamon

2 Apples (peeled, cored, and sliced)

1 cup Sour cream

1 Egg

Combine the cake mix and margarine. Mix until crumbly. Set aside ⅔cup for the

topping. Add brown sugar and cinnamon to the reserved topping. Mix well and set

aside. Press the remaining mixture into the bottom of an ungreased 9” x 13” pan.

Arrange the apple slices in the pan. Blend the sour cream and egg together.

Spread evenly over the apples. Sprinkle the reserved topping over this. Bake at

350° F (177°C) for 25 to 30 minutes. Serve warm.

APPLE CRISP

5-6 Apples, (peeled, cored, and sliced)

¾ cup Unsweetened apple juice concentrate, thawed

2 tbs. Flour

½ cup Rolled oats

¼ cup All purpose flour

½ cup Brown Sugar

¼ tsp. Cinnamon

¼ tsp. Nutmeg

¼ cup Margarine or butter

¼ cup Chopped nuts (optional)

Filling: In a 9” x 13” baking dish, stir together the apples, apple juice concentrate,

and 2 tbs. flour. Topping: In a bowl, mix together the remaining ingredients.

Sprinkle the topping over the filling mixture. Bake at 375° F (190°C) for 35 to 40

minutes. Serve warm with ice cream or whipped cream.

COUNTRY STYLE HASH-BROWNS

4 Medium shoestring cut potatoes

½ cup Chopped onion

¼ cup Chopped green peppers

1 tbs. Fresh snipped parsley (or ½ tsp. dried parsley)

⅛tsp. Onion salt

⅛tsp. Garlic salt

1 tbs. Olive or canola oil

Pepper to taste

Microwave the potato strings for 2 minutes or bake at 400° F (204°C) for 15 minutes.

In a frying pan, heat oil and brown onions. Then add potatoes and all other

ingredients except parsley. Cook over medium heat, stirring occasionally until the

potatoes are crispy on the outside. Add parsley just before serving.

MOLDED CRANBERRY-APPLE SALAD

2 cups Fresh cranberries, ground or finely chopped

1 tsp. Grated orange rind

1 cup Sugar

1 – 3 oz. Package lemon gelatin

1 cup Boiling water

½ cup Cold Water

½ cup Diced celery

2 Apples, diced

Lettuce leaves

Combine cranberries with orange rind and sugar. Let stand for 30 minutes. Dissolve

gelatin in boiling water, then add cold water. Refrigerate until slightly thickened. Add

cranberries, celery, and apples. Pour into a 2 quart ring mold. Refrigerate several

hours until set. Remove from ring mold onto the lettuce leaves. Serve chilled.

Inhaltsverzeichnis

Andere Back to Basics Küchengerät Handbücher

Back to Basics

Back to Basics Stir Crazy PC17589 Bedienungsanleitung

Back to Basics

Back to Basics Iced Tea Makers Bedienungsanleitung

Back to Basics

Back to Basics PCALINST Bedienungsanleitung

Back to Basics

Back to Basics Iced Tea Maker Bedienungsanleitung

Back to Basics

Back to Basics Grain Mill Bedienungsanleitung

Back to Basics

Back to Basics AUTOSERVE SMOOTHIE MAKER Bedienungsanleitung

Back to Basics

Back to Basics AutoServe SR1000 Bedienungsanleitung

Back to Basics

Back to Basics SMOOTHIE SPLASH Bedienungsanleitung

Back to Basics

Back to Basics NUTRI-STEAMER Bedienungsanleitung

Back to Basics

Back to Basics Smoothie Plus Bedienungsanleitung

Back to Basics

Back to Basics SMOOTHIE VIBE Bedienungsanleitung

Back to Basics

Back to Basics CHERRY STONER Bedienungsanleitung

Back to Basics

Back to Basics SMOOTHIE CLASSIC Bedienungsanleitung

Back to Basics

Back to Basics WATER BATH CANNER Bedienungsanleitung

Back to Basics

Back to Basics FD-600 Bedienungsanleitung

Back to Basics

Back to Basics PC17553 Bedienungsanleitung

Back to Basics

Back to Basics Smoothie Swirl Bedienungsanleitung

Back to Basics

Back to Basics Steam Canner Bedienungsanleitung

Back to Basics

Back to Basics COTTON CANDY MAKER Bedienungsanleitung

Back to Basics

Back to Basics Chris Freytag Bedienungsanleitung

Back to Basics

Back to Basics MICROWAVE POPCORN POPPER Bedienungsanleitung

Back to Basics

Back to Basics Slushie Express Bedienungsanleitung

Back to Basics

Back to Basics PC17585 Bedienungsanleitung

Back to Basics

Back to Basics Milkshake Maker Bedienungsanleitung

Beliebte Küchengerät Handbücher anderer Marken

Tayama

Tayama TYG-35AF Bedienungsanleitung

AEG

AEG 43172V-MN Bedienungsanleitung

REBER

REBER Professional 40 Benutzerhandbuch

North American

North American BB12482G / TR-F-04-B-NCT-1 Bedienungsanleitung

Presto

Presto fountain popper Bedienungsanleitung

Westmark

Westmark 1035 2260 Bedienungsanleitung

Zanussi

Zanussi ZCG64396XA Bedienungsanleitung

HOFFEN

HOFFEN SM-9302M Bedienungsanleitung

Philips

Philips HD3133 Bedienungsanleitung

Ronco

Ronco Beef Jerky Bedienungsanleitung

Hendi

Hendi 470411 Bedienungsanleitung

Livoo

Livoo MEN386 Bedienungsanleitung

croydon

croydon WR-10313-700 Bedienungsanleitung

Chefman

Chefman RJ43-SQ Series Bedienungsanleitung

Vacmaster

Vacmaster VP680 Bedienungsanleitung

Jetmaster

Jetmaster 900HG Bedienungsanleitung

Küppersbusch

Küppersbusch EEH 610.0 Kurzanleitung zur Einrichtung

HURAKAN

HURAKAN HKN-F10 Bedienungsanleitung