202100 ma en 2017.09
*202.100
MANDOLINE -
MANUAL
1/6
CHEF’S MANDOLINE INSTRUCTIONS (TO BE READ CAREFULLY)
The CHEF’S MANDOLINE, thanks to its wonderful blade quality, is able to cut a great variety of shapes,
such as chips, “vichy carrots”, souffle potatoes, gratins, vegetable rings, onion rings or slices, matchstick
potatoes, “allumettes”, julienne, lacecut potatoes, among others. The CHEF’S MANDOLINE consists of:
• A rigid frame with 2 handles and a non-skid (8) reversible stand.
• A bearing plate adjustable in depth with the lever provided.
• A smooth blade (2) adjustable with a knurled know (3).
• Four removable “comb” Cutting block units with respectively 2, 4, 7 and 10 mm spaces between the
multiple blades (4).
• A guard (safety device) (7).
IMPORTANT:
Do not attempt to use the CHEF’S MANDOLINE until you have studied these instructions carefully.
Failure to do so may result in damage to the various cutting edges.
BEFORE FIRST USE:
Before using for the first time, it is recommended to wash the mandoline in hot water.
INSTRUCTIONS:
Before use, be sure that the smooth blade’s cutting edge is firmly held under the 2 lugs on each side of the
mandoline.
TO INSTALL THE CUTTING BLOCK UNIT (4)
at the rear of the mandoline, it’s advisable to unscrew half turn the knurled knob, to move back the smooth
blade at the most (opposite the wavy blade) and then to solidly screw back again the knurled knob.
Place the unit blade cutting pointing side by side the 2 crosses (1 cross on the block and 1 cross on the
support slide) and sit this unit on the 2 lugs located on the 2 edges of the mandoline.
Fold-back the small “holding tongue” (5).
REMOVAL OF AN UNIT BLADE CUTTING
Slide back the small “holding tongue” (5) to uncover completely the “comb” Cutting block unit (4).
Then you can remove the “comb” cutting unit. Store the “comb” cutting units in the storage box delivered
with the mandoline. In this way, the blades will not be damaged.
HOW TO MAKE STRAIGHT AND WAVY SLIECES
Make sure that the stand (8) of the mandoline is completely unfolded and in a stable position on the work
surface. Remove the “comb” cutting unit if one is mounted in the mandoline. Take off the unit blade cutting if
equipped. Unscrew half turn the knurled knob and bring forward the straigh blade closer to the wavy blade,
then highly screw back again the knurled knob. Adjust the thickness of the cut thanks to the lever (6) located
at the rear of the mandoline. Now you can slice your vegetables, always using the guard (7) to hold and
push your vegetables towards the blade.
HOW TO CUT INTO STICKS:
Install the unit blade cutting (see above explanations), adjust the thickness of the cut thanks to the lever (6).
Now you can cut the vegetables always using the guard (7). The dimensions of the sticks or “batonnets”
that you cut are generated by, on the one hand the choice of dimension of the “comb” cutting block unit
(2, 4, 7 or 10 mm intervals), and on the other by the height of the slice that you take (adjustment of the
bearing plate.)
HOW TO MAKE GAUFRETTES:
Remove the “comb“ cutting unit if one is mounted in the mandoline. Move the smooth blade (2) as close as
possible to the bearing plate (1) and block it by tightening the knurled knob (3). The gaufrettes are cut on the
waffled blade. Adjust the thickness of the cut to about 2 mm with the lever (6). Slice your vegetable using the
guard then turn the guard (about 1/4 of a rotation) and slice again and so on. Turn the guard at each slice.
Adjust the thickness of the cut to obtain perfect holes in the slices: thicker if the slice falls to bits and thinner if
the holes are not properly shaped.