INSTRUCTION AND RECIPE BOOKLET Cuisinart® Mandoline CTG-00-MAN01
The Cuisinart® Mandoline is the perfect tool for preparing many culinary delights. It is designed to cut and slice food safely and easily, with a food guide and holder assembly and a variety of stainless steel blades. Precision cutting performance and userfriendly features give our mandoline an edge in more ways than one! With four cutting options and a simple rotary control knob to adjust slice thickness, you may find yourself using your Cuisinart® Mandoline every day.
PARTS 4. Use control knob to: a. Adjust slice thickness This package contains a Cuisinart® Mandoline and the following components: • W ith control knob in SAFE position, turn counterclockwise to select from 4a. ¹∕8" to ³∕8" slice. NOTE: Turning the knob past the ³∕8" slice thickness mark will expose the thick julienne blade. To lower blade, push in the control knob and turn clockwise. 1. Mandoline Body 2. Food Guide and Holder Assembly 3. Straight Edge/Crinkle Cut Blade 4.
7. A lways store straight edge/crinkle cut blade in case and julienne blade drum in unit when not in use. 5. Repeat the process, cutting first one way and then the other. REMEMBER: Never use your hands to guide the food. 8. A lways set control knob to the SAFE position so julienne blades are not exposed before storing. EASY TO CLEAN 1. Remove food guide and holder assembly from mandoline. USING STRAIGHT EDGE/CRINKLE CUT BLADE Follow Operating Instructions on page 2. 2.
2. Insert straight blade into storage case. 5. Reassemble food guide and holder and slip into side slots. 3. Insert julienne blade drum into the unit. 6. Fold stand down for easy storage. 4. A lways turn control knob to SAFE position so julienne blades are not exposed before storing.
SUGGESTED USAGE AND TIPS (continued) SUGGESTED FOODS STRAIGHT EDGE CRINKLE CUT FINE JULIENNE BLADE BLADE 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.
8. Prepare fruit or vegetable platters in a flash for your houseguests. 9. F or coleslaw in a minute, set the control knob to ¹∕8 inch. Slice a mix of cabbages and julienne carrots to make a colorful salad tossed with your favorite dressing. WARRANTY 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. F it the Cuisinart® Mandoline with the fine julienne blade. Julienne the radishes, broccoli and carrots; reserve in a large mixing bowl. Asian Slaw with Ginger-Sesame Dressing 3. Slice the remaining vegetables (except cilantro) with the straight edge blade set to ¹∕8 -inch setting and add to the mixing bowl with the other vegetables. Add the chopped cilantro and toss – using tongs works best – to fully combine. Right before serving, add the reserved dressing and toss to fully coat.
1 tin anchovies (about 8 anchovies), drained, rinsed and divided 1 tablespoon extra virgin olive oil ¹∕³ cup pitted niçoise olives, halved (while niçoise olives are traditional for this dish, any olives will do if you cannot find them) 5. Bake in preheated oven until dough is golden and crisp, about 20 to 25 minutes. Remove from oven and allow to cool for a few minutes before cutting into slices Nutritional information per slice (based on 12 servings): Calories 152 (34% from fat) • carb. 22g • pro.
golden and crispy. Drain on fresh layers of paper towels. Season with salt and pepper to taste when hot and serve immediately. and pepper. Pour half of the cream mixture on top, then top with ½ of the cheese. Repeat with remaining ingredients. *Don’t forget sweet potatoes and other root vegetables, as they make tasty fries as well. 5. Butter a sheet of foil and press the buttered side onto the top layer of vegetables. Put in the preheated oven and let bake for 30 minutes.
1 8 4. Place a 10-inch skillet over medium to medium-low heat and brush well with plenty of butter. Working in batches, dry the potato slices very well with paper towels. Working in concentric circles, start placing potato slices in the buttered skillet, starting in the center and overlapping them to create a solid potato layer in the pan. Brush the layer well with butter and sprinkle with some of the salt and pepper. 1.
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