INSTRUCTION AND RECIPE BOOKLET Cuisinart® Mandoline CTG-00-MAN Series
The Cuisinart® Mandoline is the perfect tool for preparing many culinary delights. It is designed to cut and slice food easily, with a uniquely designed food holder and interchangeable stainless steel blades. Blades are made using the same technology as the legendary Cuisinart® Food Processor blades, giving our mandoline an edge in more ways than one! With five cutting options and a simple slide lever to adjust thickness, you may find yourself using your Cuisinart® Mandoline every day.
PARTS 2. Unfold legs to stand unit up. 3. 3. Loosen runway adjuster knobs to properly position runway. Slide and drop runway into the upper position for julienne or the lower position for slicing and shredding. Tighten knobs to lock runway in place. This package contains a Cuisinart® Mandoline and the following components: 1. Mandoline Body 2. Food Holder lower upper 4. 4. Insert desired blade into opening on side of mandoline; it will snap into place.
USING STRAIGHT EDGE/CRINKLE CUT AND SHREDDING BLADES 1. Turn food holder 90 degrees, and run food over blade again. This creates a waffle-cut slice. Place runway in the lower position. 2. Repeat the process, cutting first one way and then the other, squeezing push pads to lower food onto blade. Follow Operating Instructions on page 2. 3. REMEMBER: Never use your hands to guide the food. NOTE: Shredding blade only works on the ¹∕16-inch setting. USING FINE AND THICK JULIENNE BLADES 1.
SUGGESTED USAGE AND TIPS SUGGESTED FOODS STRAIGHT EDGE BLADE SHREDDING BLADE CRINKLE CUT FINE JULIENNE BLADE BLADE THICK JULIENNE BLADE Apple RECIPE IDEAS With the straight edge, use the ¹∕16-inch setting for apple chips, or ¼-inch setting for perfect slices for an apple pie. With the straight edge, use the ¹∕16-inch setting for beautiful beet chips. The largest setting is not recommended.
SUGGESTED USAGE AND TIPS (continued) SUGGESTED FOODS STRAIGHT EDGE BLADE SHREDDING BLADE CRINKLE CUT FINE JULIENNE BLADE BLADE THICK JULIENNE BLADE RECIPE IDEAS Pear Peppers Potato Slice up a variety of bell peppers on the ³∕8 -inch setting to grill on the barbecue. Shred on ¹∕16-inch setting for perfect latkes. Radicchio Slice and mix into coleslaw for some added crunch and color.
WARRANTY original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture. LIFETIME WARRANTY Cuisinart® Tools & Gadgets are warranted to be free of defects in material and workmanship under normal home use from the date of original purchase throughout the original purchaser’s lifetime.
RECIPES 2. Adjust the runway of the Cuisinart® Mandoline to the upper position and fit with the fine julienne blade set to the ¹∕8 -inch setting. Julienne the radishes and broccoli; reserve in a large mixing bowl. Asian Slaw with Ginger-Sesame Dressing The Cuisinart® Mandoline makes homemade coleslaw possible. Here is a delicious Asian-flavor-inspired version. This colorful side dish goes beautifully with grilled fish or chicken. 3.
½ teaspoon sea or kosher salt, divided ¼ teaspoon freshly ground black pepper, divided ½ teaspoon fresh thyme leaves (about 2 average stems; or use ¼ teaspoon dried thyme) pinch freshly grated nutmeg 1 cup heavy cream 2 ounces Gruyère, shredded 1. Adjust the runway of the Cuisinart® Mandoline to the lower position and fit with the shredding blade set to the ¹∕16 -inch setting. 2. Cut potatoes in half lengthwise.
Perfect French Fries Pommes Anna The Cuisinart Mandoline makes cutting perfect french fries a breeze! Pommes Anna is a classic French side dish – what could be better than potatoes and butter? ® Makes about 2 to 3 servings 1 Makes about 12 servings vegetable or peanut oil for frying pound russet potatoes* kosher salt and freshly ground pepper to taste ½ 2 ¾ ¼ 1. Heat oil in Cuisinart® Compact Deep Fryer to 325°F. 2. Scrub potatoes well or peel if preferred.
weigh down the potatoes. Place in the top third of the preheated oven and bake for 30 minutes. Remove foil and continue baking for an additional 30 minutes until golden brown. thyme and bay leaves and cook for a few minutes to reduce the wine slightly. Add the stock and increase the temperature to medium-high and bring the mixture just to a boil. 7. To serve: Carefully scrape a silicone spatula underneath the bottom layers of potatoes so that they can be easily removed in one piece.
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