TM easy slice mandoline safety rail-guided slicer use & care guide with gourmet recipes ™
TABLE OF CONTENTS Mandoline Components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3 Understanding Your Mandoline . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pages 4 - 7 Food Holder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pages 4 - 5 Food Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4 Rail-Guide System . . . . . . . . . . . . . . . .
SAFETY RAIL-GUIDED MANDOLINE Food Guide Storage Caddy • Slicing Inserts and Julienne Blade Storage Inserts Snap into Caddy Storage Inserts LockCaddy for inSafe for Keeping. Safe Keeping Food Holder (Right or Left Hand Use) Safety Slicing Insert Safety Lock and Release Button Sliding Rail Unit Base V-Shaped Blade Non -Skid Rubber Feet Ergonomic Handle for Perfect Balance Sliding Rail Thin Julienne Insert – 1/8" (3.5mm) Thick Julienne Insert – 1/4" (7mm) Slicing Insert – 1/32" (.
UNDERSTANDING YOUR ZYLISS MANDOLINE • Ergonomic and Designed for Safe Handling Each component of the Zyliss Mandoline is designed for maximum safety and ease of use. Food Holder The receptacle where the user inserts food to be sliced or cut. It attaches to rail on either side of Unit Base for right or lefthanded use. Food Guide Used to push food down and hold it in place. Rail-Guide System Unique design of Zyliss Mandoline offers sliding track for safe, easy and controlled back and forth motion.
Food Holder Diamond-shape allows thin foods to be placed and held at the edge of the Holder for best slicing results. Ergonomic Handle for Perfect Balance Ergonomically designed handle positioned beneath unit permits full range of slicing motion and guarantees the utmost safety. Handle offers two holding positions. User may hold the unit either palm up or palm down, whichever is more comfortable. Palm Up V-Shaped Stainless Steel Blade Permanently positioned in the Unit Base.
4 Slicing Inserts Each Insert is designed to create a different size food slice. The size of the slice is marked on the top end of each Insert in type (millimeters) and graphically with a blue bar. These marks are also visible inside the Storage Caddy, a convenient feature when selecting Inserts during use. Slicing Insert – 1/32" (.75mm) Slicing Insert – 1/16" (1.5mm) Safety Slicing Insert - 1/4" During storage, Safety Slicing Insert remains in Mandoline to protect V-Shaped Blade from the bottom.
Storage Caddy Compact Storage Caddy locks in and holds Slicing Inserts and Julienne Blades. During use, Caddy sits upright on counter, making Slicing Inserts and Julienne Blades easily retrievable. Air holes let Inserts drip dry after washing. In storage, Caddy slides onto Unit Base covering V-Shaped Blade. Stores 3 Slicing Inserts and 2 Julienne Blades. (The Safety Insert remains in Unit Base to protect V-Shaped Blade from the bottom.
sautéed salmon with french fries makes 4 servings INGREDIENTS 4 Salmon filets (4 oz) 1 1/2 oz Salad greens (arugula, sorrel, spinach, endive or other field greens) 3 Tbsp Olive oil 4 slices Beefsteak tomato 2 1/2 oz Spinach leaves 1/3 oz Shallots 1 Garlic clove (small) 1 1/2 lb Potatoes 3 cups Vegetable or Canola oil 4 Basil leaves Salt Pepper Lemon juice PREPARATION Marinate filets in lemon juice, salt and pepper.
julienne vegetables on baby greens makes 4 - 6 servings INGREDIENTS 5 oz Bag of Baby Arugula Blend Salad greens (or favorite blend of: arugula, baby spinach, watercress) 3 cups Mixed Vegetables (carrots, zucchini, cucumber, jicama, red radishes) 2 Sweet peppers (orange, red, or yellow) 1 Beefsteak tomato 4 oz Gruyere or Parmesan Romano cheese (coarsely grated) DRESSING 3/4 cup Sour cream 3/4 cup Water Salt, pepper, paprika to taste 8 sprigs Thyme 4 Tbsp Fresh Chives, finely chopped PREPARATION Mix all ing
caprese salad makes 6 - 8 servings INGREDIENTS 10-12 Firm Roma Tomatoes 1 lb Caprese Mozzarella Cheese 1/4 cup Green onions finely sliced 1/4 cup Italian basil finely sliced DRESSING 2 cloves Garlic minced 1/4 cup Balsamic vinegar 1/3 cup Olive oil 1/2 tsp Oregano leaves crushed PREPARATION Unwrap and slice the mozzarella using the 7mm slicing insert, food guide and holder. Wash and slice tomatoes using the 7mm slicing insert, food guide and holder. Mince garlic, slice basil and onions.
fruity sangria INGREDIENTS 1 Orange 1 Lemon 1 Peach 1/2 cup Superfine Sugar 1/2 cup Lemon juice makes 9 servings (6 oz cups) 1/ 2 cup Orange juice 16 oz Lemon-lime carbonated beverage (Sprite or 7-Up) 4/ 5 qt Cabernet Sauvignon wine (optional) 1 bunch Fresh mint leaves PREPARATION Wash fruits. Cut and de-stone peach. Slice fruits using the 3mm slicing insert, food holder, and food guide. In a punch bowl combine orange and lemon juices with sugar. Add remaining ingredients. Add ice as desired.
CLEANING YOUR MANDOLINE All parts are dishwasher safe, top rack. For optimum blade performance, it is recommended that you do not put Unit Base with V-Shaped Blade or Julienne Blades in dishwasher. High heat and severe environment will dull blades over time. It is best to wash the Unit Base with V-Shaped Blade and Julienne Blades in warm water with mild detergent. Should the components become stained by certain foods during use, you may clean them with vegetable oil.
