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5
SUGGESTED USAGE AND TIPS (continued)
OTHER TIPS
1. Always use the food holder when slicing.
2. Using a mandoline takes some practice. You may not get
perfect results right away, but after a few tries you will be
slicing like a pro.
3. To prevent foods from sticking to the mandoline surface
when cutting, lightly grease the mandoline with a little
cooking oil.
4. Differentfoodsrequiredifferentpressureswhencutting.
Softerfoods,suchastomatoes,requirelesspressure,
whileharderfoodssuchasbutternutsquashcallformore
pressure.
5. It is easiest to cut foods that are flat on the bottom. Trim
rounded edges so they are flush with the cutting surface.
6. Use the slice thickness measurement markings on the
control knob as a guide, but enjoy the freedom of
unmarked in-between sizes for more cutting options.
7. Prepareaquicksaladorstir-frywithamixofjulienned
and sliced vegetables.
SUGGESTED
FOODS
STRAIGHT EDGE
BLADE
CRINKLE CUT
BLADE
FINE JULIENNE
BLADE
THICK JULIENNE
BLADE
RECIPE IDEAS
Oranges
Parsnips Don't stop with potatoes – parsnips and other root vegetables make great french fries.
Pears
Peppers Slice up a variety of bell peppers on the ³∕
8
-inch setting to grill on the barbecue.
Potatoes
Radicchio Slice and mix into coleslaw for some added crunch and color.
Radishes
Rutabaga
Summer Squash Summer squash and other summer vegetables look beautiful when julienned on the ¼-inch setting.
Toss with pasta or grains.
Tomatoes
The ¹∕
8
-inch setting on the straight edge blade is best for slicing tomatoes for salads, pizza or
sandwiches.
Turnips
Yams Follow our instructions on page 3 for making waffle fries. Yams make a great alternative chip!
Zucchini
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