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IMPORTANT NOTICE If you have any problems with this unit - contact Consumer Relations for service. E-mail: [email protected] Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required. All recipes copyright © Bon Appétit 2012. All rights reserved. Bon Appétit ® is a registered trademark of Advance Magazine Publishers Inc. Used under license. Mandoline Model: 196900 Introduction Your Bon Appétit Collection mandoline features built-in blades with vari- Re-form slices from each potato into a stack. Place in prepared able thickness adjustments which make it one of the most versatile kitchen tools available for slicing and cutting vegetables and fruits. By dish, fanning apart slightly like a deck of cards. Insert bay leaves switching blades and adjusting the thickness of each cut, this mandoline between potato slices at even intervals. Season with kosher salt can produce various cut styles including French fry, julienne, paper-thin, crinkle, and waffle cuts. and drizzle with remaining 4 Tbsp. butter. Warning: Blades are extremely sharp. Always use the included hand guard and please read all instructions and use with care and caution. Bake potatoes, rotating dish halfway through cooking, until the Always hold the rubberized hand guard on top of the mandoline when cutting food. Use extreme caution when handling blades as they are very edges are crisp and golden and the centers are tender, about 1 sharp. Do not attempt to use this mandoline until you have carefully stud- hour. Sprinkle with fleur de sel. ied and understand these instructions. Failure to do so may result in in- jury to yourself or damage the mandoline. All parts of the mandoline are dishwasher safe. The straight blade is for slicing while the serrated blade is mainly used for crinkle or waffle cuts. The julienne blades can create vegetable or fruit sticks of various widths. The stainless steel guiding plate on the Mandoline is for adjusting the thickness of the vegetable or fruit slices. Finally, the hand guard protects your hands from the blade. For use on the kitchen counter, unfold the upper leg. When you want to use the mandoline directly on a container such as mixing bowl, the mandoline should lay flat across the container. Note: For best results, vegetables should be pre-cut into manageable chunks in order to properly fit within the safety holder. Page 1 Page 30 Roasted Domino Potatoes Before Your First Use 8 SERVINGS 6 Tbsp. (¾ stick) unsalted butter, melted, divided Carefully unpack your mandoline and wash thoroughly according to the 3½ lb. Idaho potatoes (4–6 large) Care and Cleaning section of this manual. See page 13 24 (approx.) fresh or dried bay leaves Kosher salt and fleur de sel INGREDIENT INFO: Fleur de sel, a type of sea salt, is a vailable at specialty foods stores and some supermarkets. Preheat oven to 425°. Brush a 13x9x2 ʺ baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using the mandoline, cut potatoes crosswise into ⅛ ʺ slices, keeping slices in stacks as best you can. Page 29 Page 2 Notes Using the mandoline, cut fennel bulbs crosswise into ⅛ʺ slices. Layer half of fennel slices evenly over garlic and rosemary in baking dish. Peel potatoes and place immediately in a large bowl of cold water to prevent discoloration. Using mandoline and working with 1 potato at a time, cut crosswise into ⅛ʺ rounds. Immediately add potatoes to bowl with cream mixture, turning to coat. Remove half of potato slices from cream mixture and arrange evenly over fennel slices in baking dish. Repeat layering with remaining fennel slices, then remaining potato slices. Pour remaining cream mixture over fennel-potato mixture in baking dish. Dot surface with butter cubes. Cover baking dish with foil, doming slightly (do not allow foil to touch potatoes). Bake potatoes and fennel until almost tender when pierced with a knife, about 1¼ hours. Increase oven temperature to 425°. Remove foil and bake, uncovered, until potatoes are tender and top is deep golden brown, about 20 minutes longer. Remove from oven and let rest for 15 minutes. Sprinkle with reserved fennel fronds. Page 3 Page 28 Scalloped Potatoes & Fennel Table of Contents 12 SERVINGS ¼ cup (½ stick) unsalted butter, cut into ½" cubes, plus Introduction 1 more for baking dish 6 garlic cloves, smashed Before Your First Use 2 4 2" sprigs rosemary 2¼ cups heavy cream Know Your Mandoline 5 2½ tsp. kosher salt ¾ tsp. freshly ground white pepper Assembling Your Man- 6 2 large fennel bulbs, trimmed, plus fennel fronds, finely doline chopped, chilled Using Your Mandoline 7 - 8 3½ lb. medium russet potatoes Straight Slicing Using Your Mandoline 9 - 10 Arrange a rack in middle of oven and preheat to 350°. Butter Serrated Slicing a 13x9x2 ʺ baking dish. Place garlic and rosemary sprigs in Using Your Mandoline 11 - 12 baking dish. Combine cream, salt, and pepper in a large Julienne Cuts bowl. Care and Cleaning 13 Limited Warranty 14 Parts Ordering 14 Contact Information Back Page 27 Page 4 Know Your Mandoline Top with remaining potato slices in overlapping concentric Figure 1 circles. Season lightly with salt and pepper. Press with a Rubberized non-slip spatula to make compact. grip handle Built-in small and large julienne blades High carbon stainless Preheat oven to 400°. Cook vegetables over medium heat steel serrated blade for crinkle and waffle for 5 minutes. Reduce heat to medium-low; cover and cook cuts until bottom layer is golden, about 25 minutes. Uncover and Foldable legs drizzle with remaining 2 Tbsp. butter. Transfer skillet to oven; bake until vegetables are very tender and golden, 20–25 minutes. Run a spatula around vegetables to loosen from skillet. Invert a large platter over skillet. Using pot holders, firmly hold skillet and platter together and turn to release vegetables onto platter. Cut into wedges. Thickness and julienne Hand guard blade control dial for Non-slip leg easy adjustments Replaceable straight slicing blade Page 5 Page 26 Root Vegetables Anna Assembling Your Mandoline 6 SERVINGS 1. Unfold the leg. Ensure that the leg clicks into place. Nonstick vegetable oil spray 2. Place your mandoline right-side-up and place it on a sturdy sur- face. 6 Tbsp. (¾ stick) unsalted butter, melted, divided 3. Using the control dial, press in the outer ring towards the man- 1¼ lb. russet potatoes (about 2 medium), peeled doline to unlock the dial. Then proceed to select the type of cut you desire. ½ 3" diameter celery root (celeriac), trimmed, 4. Place food to be processed into the hand guard. Press down and peeled move back and forth across the blades to cut food. 1 medium turnip, trimmed, peeled, halved Kosher salt and freshly ground black pepper Note: For best results, keep the hand guard parallel to the man- doline. Proceed with slicing the food without stopping until 1 tsp. chopped fresh rosemary you’ve reached the bottom of the mandoline. Keep a good slicing pace, as the momentum from top to Coat a 9½ʺ diameter nonstick ovenproof skillet with bottom helps make slicing much easier. nonstick spray; add 2 Tbsp. melted butter. Using the Keep your hands on top of the hand guard at all times while using the mandoline, cut potatoes, celery root, and turnip crosswise mandoline to prevent injury. Do not use without the hand guard as the blades are extremely sharp. into ⅛ʺ slices. Arrange half of potato rounds in skillet, overlapping in concentric circles. Season lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary and season lightly with salt and pepper. Drizzle with 2 Tbsp. butter. Page 25 Page 6 Using Your Mandoline Figure 2 Adjusting the thickness for straight Heat 3 Tbsp. oil in each of 2 large skillets over medium- slicing high heat. Set 3 wrapped fillets, seam side down, in each From the “0” position, where the upper plate is slightly above the straight cutting skillet. Cook until golden on bottom, about 3 minutes. Turn blade (Figure 2), press in the control dial’s and cook until fish is opaque in the center, 2–3 minutes outer ring to unlock the dial. Then pro- ceed to select the thickness you desire. longer. Transfer to plates; cover to keep warm. You will be able to feel the click of each level of thickness when you are turning the dial. When holding the mandoline and Add remaining 2 Tbsp. oil to 1 skillet. Add garlic; cook, looking down the top of the gliding plate, stirring, for 1 minute. Add ⅓ of spinach; toss with tongs until the gap between the upper plate and the blade is actually the thickness of the cut. spinach begins to wilt. Add remaining spinach in 2 Figure 3 (Figure 3) additions, stirring until just beginning to wilt. Season to taste This straight cutting blade is ideal for slic- with salt and pepper. Divide spinach among plates with fish. ing a variety of foods, such as carrots, cabbage, lemons, and potatoes, just to name a few. However, the blade works best on firm vegetables and fruits. Overly soft vegetables and fruits will tend to tear, rather than slice cleanly. The straight blade is especially useful to make paper thin slices. The straight slicing blade was created for many cycles of usage, and there may come a time when it does need to be re- placed or sharpen. The blade can be re- moved as show in Figure 4.

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