To set up your new mandoline for use
Turn mandoline upside down exposing leg assembly (4). Unfold leg assembly
by grasping both cross bars of leg assembly and pulling upwards to form a
"z" shape with the mandoline body. (Be careful with the sharp exposed
blades.)
Insert free end of leg assembly to fit snugly against top lip. (Flip
adjustment lever (8) towards cutting blades if necessary to allow room for
leg assembly.) Turn mandoline over resting rubber feet on table. Make
desired adjustment and you are ready to go. Use guard (Fig. 3) with upper
blade only. Be sure waffle blade (3) is fully lowered when using upper
blade (2) to avoid damage to lower blade.
Safety Guard
- Allows you to slice vegetables in total safety
Before fitting the safety guard, you must
drop the fluted cutting plate (3) below the level of the central cutting
plate (2) and adjust the main plate to the desired thickness of cut.
Engage the safety guard (15), hinged end first, in the runners on either
side of the upper face of the slicer (1).
Place the vegetables to be cut into the safety guard cage, close the lid
and, holding the guard handle (14), slide the guard up and down.
At the bottom of the downward stroke there are safety stops (13), which
prevent the safety guard from going off its tracks.
IMPORTANT: When using the safety guard during
slicing operations, it is essential to neutralize the fluted cutting plate
(3) completely. Failure to do so may result in damage to the fluted
cutting plate. Neutralize the central cutting plate (2) by adjusting the
main plate (1) to the same level as the central cutting plate, so that the
vegetable does not catch on the blade.
NOTE: The safety guard cannot be used to
slice using the fluted cutting plate (3).
See below for additional safety precautions.
Adjusting for cutting
straight slices
To make potato crisps, soufflé potatoes, gratin dauphinois, Vichy carrots,
making slices from 0.3 mm. to 10 mm. thick:
Having set up the slicer as above, neutralize the fluted cutting plate (3)
by dropping it to the same level as the central cutting plate (2) by means
of its lever (8), so that the vegetable does not catch on it. This is
especially important when using the safety guard during slicing
operations.
Raise the main plate (1) to its maximum height by using the lever (7).
Disengage the set of cutters (5) by pulling the crank handle (6) off its
resting rivet and allowing it to hang freely.
Adjust to the desired thickness of cut by lowering the main plate (1) by
using the lever (7).
Cut the vegetables at their widest point in order to obtain well shaped
slices.
Adjusting for cutting small sticks
To make French fries, straw potatoes, matchstick potatoes, julienne
vegetables, etc.
Raise the main plate (1) to its maximum height by using the lever (7).
Pull out the crank handle (6), turn it up or down to expose the blades for
the desired size cut, locking it onto its resting bolt. (If the main plate
(1) is not raised to its maximum height, the blades will not turn to the
desired position without incurring possible damage.)
Adjust the thickness of cut by lowering the main plate (1) by raising or
lowering its lever (7).
Adjusting for fluted cuts
To make lace-cut potatoes, crinkle-cut potato slices, scalloped slices,
etc.
With the main plate (1) raised to its maximum height, neutralize the set
of cutters (5) by pulling the crank handle (6) off its resting bolt and
allowing it to hang freely.
Neutralize the central cutting plate (2) by adjusting the main plate (1)
to the same level as the central cutting plate, so that the vegetable does
not catch on the blade.
Adjust the fluted cutting plate (3) to the desired thickness of cut by
raising or lowering its lever (8).
Lace-cut potatoes can be made by adjusting the fluted cutting plate (3) to
about 3 mm. (3/32") above the central cutting plate (2).
First make a cut, then turn the vegetable a quarter of a turn (90º) to
make the second cut, which will produce a perforated cross-cut pattern.
Continue turning a quarter turn with each cut.
If the slice tears (too thin), raise the fluted cutting plate (3).
If the slice is not perforated (too thick), lower the fluted cutting plate
(3).
The pattern of perforations may be altered by varying the amount of turn
give to the vegetable between cuts.
Crinkle-cut potatoes are made by cutting slices in the same direction, on
the fluted cutting plate (3).
Adjusting for varied
and decorative cuts
To make grooves, wavy-cut sticks, lace-cut slices, etc.
Neutralize the central cutting plate (2) by adjusting the main plate (1)
to the same level as the central cutting plate, so that the vegetable does
not catch on the blade.
These cuts require 2 passes. The first on the fluted cutting plate (3) to
groove the vegetable or to cut thick slices (adjust thickness of cut as
required); and the second on the central cutting plate (2) to obtain
corrugated slices or wavy-cut sticks, for example.
When cutting on one plate, it is important to neutralize the other by
changing the position of its lever.
Adjusting for
grating
to produce fine strands of raw carrots,
beetroot, etc.
Neutralize the central cutting plate (2) by adjusting the main plate (1)
to the same level as the central cutting plate, so that the vegetable does
not catch on the blade.
Raise the fluted cutting plate (3) approximately 1.5-2 mm. (1/32" to
1/16") above the central cutting plate.
Feeding long vegetables, such as carrots, lengthwise into the fluted
cutting edge will produce attractive long, thin strands.
Safety
Whenever possible, use the safety guard, which allows you to operate the
mandoline without danger of cuts from the cutting edges.
Always keep in mind that while this equipment is designed to produce
perfect results, it does require a certain minimum of care and attention
while you are using it.
Keep the mandoline out of the reach of children and people who are not
familiar with its use.
Maintenance
Before using for the first time, neutralize the cutting edges and wash the
mandoline in hot, soapy water. Be careful of all cutting surfaces.
The slicer is designed to require only minimal maintenance. It should,
however, be washed after every use, in running water in order to flush out
vegetable debris and residues, then left to dry.
Before every washing, neutralize the cutting edges by raising the main
plate (1) and lowering the fluted cutting plate (3).
Do not clean the mandoline with any implement which might damage the edge
of the blades.
If the edge of the central cutting blade (2) dulls, carefully use a
sharpening stone. (With care, it can be unscrewed for easier sharpening.)
At regular intervals, check the tightness of all nuts and screws.
When not using the mandoline, store it in a place by itself, preferably
hung up. Avoid wedging it between other heavy items to prevent damage
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