Cuisinart CTG-00-MAN01 Instruction And Recipe Booklet page 6

SUGGESTED USAGE AND TIPS (continued)
SUGGESTED STRAIGHT EDGE
FOODS BLADE
Oranges
Parsnips
Pears
Peppers
Potatoes
Radicchio
Radishes
Rutabaga
Summer Squash
Tomatoes
Turnips
Yams
Zucchini
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. D ifferent foods require different pressures when cutting.
Softer foods, such as tomatoes, require less pressure,
while harder foods such as butternut squash call for more
pressure.
CRINKLE CUT FINE JULIENNE
BLADE BLADE
THICK JULIENNE
RECIPE IDEAS
BLADE
Don't stop with potatoes – parsnips and other root vegetables make great french fries.
Slice up a variety of bell peppers on the ³∕
Slice and mix into coleslaw for some added crunch and color.
Summer squash and other summer vegetables look beautiful when julienned on the ¼-inch setting.
Toss with pasta or grains.
The ¹∕ -inch setting on the straight edge blade is best for slicing tomatoes for salads, pizza or
8
sandwiches.
Follow our instructions on page 3 for making waffle fries. Yams make a great alternative chip!
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. P repare a quick salad or stir-fry with a mix of julienned
and sliced vegetables.
5
-inch setting to grill on the barbecue.
8