Cut the vegetable/fruit to fit the width of the pusher (3-7/8" max.).

Trim tips and stems for uniformity.

Press the vegetable/fruit onto the pusher so that the spikes pierce it.

To make slices, hold the knob on top of the pusher and slide down the mandolin, over the slicing blades.

Maintain constant pressure on the pusher so that the spikes continue to grab the vegetable/fruit.

Adjusting the Thickness:
The knob on the topside of the mandoline adjusts the thickness. Rotating this knob either raises or lowers the upper guiding plate, creating thinner or thicker slices.

For thinner slices, turn the knob beneath the guiding plate counterclockwise.

For thicker slices, turn the knob beneath the guiding plate clockwise.

The gauge indicator, located on the side of the mandolin frame, allows you to consistently measure the thickness of each cut. 1/8" or 1 mm graduations.

The straight edge of the slicing blade is ideal for slicing a variety of foods from carrots and cabbage to lemons and potatoes.

For straight cuts, place the vegetable/fruit either endwise or lengthwise onto the pusher.

Secure the blade by by applying pressure on the blades end towards the mandoline.

The serrated edge of the slicing blade creates crinkle and waffle cuts, and is easy to use with any vegetable/fruit.

A crinkle cut requires only one pass over the blade.

For a waffle cut, the key is to adjust the height of the guiding plate so that the slices are only slightly thicker than the serrated edge of the slicing blade.

Once you adjust the thickness, make a pass over the blade.

Next, rotate the vegetable/fruit 90° and make a second pass to complete the cut. This rotation will create an opposing crinkle cut on each side.

IMPORTANT: When making waffle cuts, you cannot use the pusher. So we strongly recommend that you...

Work with longer sections of vegetables to keep your hands far away from the slicing blade. As vegetables get short, put them aside for other uses.

Do not attempt to cut too quickly.

Always pay close attention to what you are doing: the blades, including the serrated blade, are very sharp!

-JULIENNE BLADES - The three julienne strips that come with the mandolin have the following thicknesses: 0.25", 0.30" and 0.45". The more "teeth" on the blade, the thinner the sticks.

Only use julienne blades with the straight edge of the slicing blade. Do not use them with the serrated blade.

Always hold the julienne blades by their handle for safety.

First cut the vegetables/fruit in sections corresponding to the desired length of the julienne strips (approximately 3" to 6").

For julienne cuts, place the vegetable/fruit lengthwise into the pusher.

Choose a julienne blade and insert it, teeth side up, into the slot on the mandoline frame.

Be sure to insert it all the way into the slot. You will feel it lock in place.

After use, clean each blade carefully, then place it back in the box for safe storage

Cleaning and Maintenance:
Remove any inserted cutting blade units. Clean mandoline and fluted blade carefully under warm running water with a soft bristle-type scrub brush. Clean the straight blade and cutting blade units in the same way. The frame is dishwasher safe, as the attached fluted blade has been specially treated for this purpose (be sure you remove the straight blade first, as it is not recommended for the dishwasher.

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