Klarstein 10040835 Mandoline Food Slicer User Manual

Klarstein 10040835 Mandoline Food Slicer

Dear Customer
Congratulations on purchasing this device. Please read the following instructions carefully and follow them to prevent possible damage. We assume no liability for damage caused by disregard of the instructions and improper use. Scan the QR code to get access to the latest user manual and more product information.

SAFETY

Your Mandoline Food Slicer comes with a food safety holder, a blade guard specially designed for your mandoline, and a pair of cut-resistant gloves. Always use the included food safety holder and/or cut-resistant gloves when actively slicing food. For cleaning and storage, make sure the blade guard is in place to protect your hands.

GETTING STARTED

Tips for getting a clean cut every time!

1. Cut your vegetable in half.
2. Attach the food safety holder to the rounded end of your vegetable, using the food safety holder plunger to press the food into the holder.
3. Place the cut end on the cutting runway. This will ensure your food sits securely on the cutting surface and will ensure neat, clean cuts every time.
4. Once your vegetable is attached to your food safety holder, quickly and firmly slide your food down the runway and across the blade, following the arrows embossed on the food safety holder.
5. Each time you make a cut, make sure to use even pressure to keep the cuts as uniform as possible.
6. As you go, press firmly on the food safety holder plunger. This will push the vegetable down to keep it in contact with the cutting runway and blade.

Experiment, be creative, and have fun

Invest in a few potatoes and experiment with the built-in dial settings that control the way your Mandoline Food Slicer will cut your food. The standard cuts are paper-thin slices, a little thicker slices (like potato chips), thicker slices (make great grilled zucchini!), thin julienne (for perfect salad toppings), and thick julienne (can anyone say french fries?).

A little experimentation with the various dial settings will make you most comfortable with what setting is appropriate for which delectable meal you have in mind. To use the blade dial, push the outer ring of the dial in and turn clockwise to select the correct slicing or julienne setting.

CLEANING

• For best results, clean the slicer immediately after use. Just use warm, soapy water to rinse off the unit. Do not submerge the unit in water. ALWAYS USE CAUTION WHEN CLEANING.
• Once the blade has been rinsed, attach the blade guard while cleaning the rest of the unit.
• To clean the blade cylinder, turn the knob to 3 mm and lift the knob. This will detach the blade cylinder and allow you to clean the blade cylinder separately using hot soapy water. ALWAYS USE CAUTION WHEN HANDLING THE BLADE CYLINDER.
• Remove blade guard and carefully dry the entire unit before storing.
• When unit is dry, replace the blade guard for storage.
• The food safety holder is also top-rack dishwasher safe.

RECIPES

Fennel, arugula, and peach salad

Ingredients

1. 2 tablespoons balsamic vinegar
2. Half a medium red onion
3. 3 tablespoons olive oil
4. 140 g arugula
5. 1 fennel bulb, halved
6. 2 peaches, pitted and halved
7. 1/4 cup sliced almonds
8. 28 g parmesan cheese
9. Salt and pepper

• Using your Mandoline Food Slicer, thinly slice fennel, peaches and red onions.
• Gradually whisk vinegar into oil. Season to taste with salt and pepper.
• Place arugula on a plate. Add the thinly sliced fennel, peaches and red onions on top of the bed of arugula. Sprinkle sliced almonds on the top. Drizzle dressing and crumble parmesan cheese over the top.

Easy potato chips

Ingredients

1. 2 medium potatoes (Yukon gold work great for this recipe. Or for a twist, use a sweet potato!)
2. Vegetable oil, for frying
3. Salt & pepper

• Fill a high-sided sautee pan or Dutch Oven with 1 to 2 inches of vegetable oil. Heat oil to 200 °C.
• Using your Mandoline Food Slicer, slice your potatoes thinly to your preference – you can choose between super-thin to a little thicker for a kettle-cooked style potato chip. Keep slices in ice water as you work to keep them from going brown.
• Dry slices and drop them into a single layer in the heated oil, being careful not to overfill the pan or splatter the hot oil. They will fry very quickly, so have a slotted spatula ready to stir them and to remove them quickly as they reach a medium golden brown.
• Set aside to cool on a paper towel-covered plate to dry any excess oil. Season with salt and pepper to taste.

Zucchini pasta

Ingredients

1. 1 long zucchini
2. Your favorite pasta sauce

• Cut zucchini in half length-wise and peel. Remove seeds with a spoon. Attach to food safety holder length-wise, fixing zucchini to the two indentions on each side of the food safety holder so zucchini fits snugly into the guard.
• Select a smaller julienne blade. Run the zucchini length-wise down the cutting ramp and across the blade.
• Heat your favorite pasta sauce in a pot on the stove, and set it aside. Heat a tablespoon of olive oil in a skillet.
• Briefly toss the julienned zucchini in a skillet on the stove in hot water, just long enough to heat.
• Season with salt and pepper to taste. Add to pasta sauce and serve immediately.

References

• Klarstein | Your home. Your kitchen. Your style.

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