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 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 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 , 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 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- longer. Transfer to plates; cover to keep warm. ceed to select the thickness you desire. 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.

Note: The blade is extremely sharp. Be Figure 4 very careful when removing and handling the blade.

Page 7 Page 24 Potato -Wrapped Halibut with Sautéed Spinach Using Your Mandoline cont’d 6 SERVINGS The food on this page was cut using the straight slice with varying thickness.

6 4-oz. halibut fillets (½ʺ–¾ʺ thick) Kosher salt and freshly ground black pepper 4 3ʺ-long Yukon Gold potatoes, unpeeled, scrubbed 8 Tbsp. extra-virgin olive oil, divided 6 garlic cloves, very thinly sliced 10 oz. fresh baby spinach leaves (about 16 cups loosely packed)

Pat fish dry; season with salt and pepper. Place a large sheet of parchment paper on a work surface. Halve each potato lengthwise. Using the mandoline, cut each potato half lengthwise into ¹⁄16 ʺ slices. Set 5–6 slices on the parchment sheet in a row, overlapping on the long sides. Make another row that overlaps the short ends of the first row, forming a 6x5ʺ rectangle. Season with salt and pepper. Place 1 fish fillet across overlapping short ends of slices. Fold sides of potato rectangle to enclose fish. Press to adhere. Season with salt and pepper. Repeat with remaining potato slices and fillets.

Page 23 Page 8 Carrot, Cilantro & Chile Slaw Using Your Mandoline 4-6 SERVINGS Serrated Blade (Crinkle & Waffle Cuts) The reversible removable blade has two sides. One is the straight, the other serrated. 12 oz. carrots, preferably assorted colors, peeled

2 Tbsp. vegetable oil or grapeseed oil The serrated blade is ideal for crinkle and waffle cuts. A crinkle cut re- quires only one pass over the blade. For waffle cuts, you have to adjust 1 Tbsp. fresh lime juice the height of the upper plate so that the slices you are creating are very 1½ tsp. sugar thin. First, you make one slicing pass with the serrated blade. Next, you rotate the food safety holder 90 degrees, and make a second pass over ½ tsp. kosher salt plus more for seasoning the serrated blade to complete the waffle cuts. See the next page for an 2 jalapeños, seeded, minced example ½ cup (loosely packed) fresh cilantro leaves ¾ tsp. ground coriander Freshly ground black pepper

Using the julienne attachment on the mandoline, cut carrots into ⅛ʺ julienne. Toss carrots, oil, lime juice, sugar, ½ tsp. salt, and jalapeños in a large bowl. Let marinate, tossing occasionally, for 15 minutes.

Add cilantro and coriander; toss to incorporate. Season to taste with salt and pepper.

Page 9 Page 22 Celery, Apple & Fennel Slaw Using Your Mandoline cont’d 4–6 SERVINGS The food on this page was cut using the serrated blade

3 celery stalks plus ¼ cup (loosely packed) celery leaves 2 small fennel bulbs, trimmed, plus 1 Tbsp. chopped fennel fronds 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), cored 3 Tbsp. extra-virgin olive oil 2½ Tbsp. apple cider vinegar Crinkle cut potatoes 1½ Tbsp. coarsely chopped fresh tarragon 2 tsp. fresh lemon juice ¼ tsp. sugar Kosher salt and freshly ground black pepper

Using the mandoline, cut celery stalks on a diagonal into ⅛ʺ slices and cut fennel bulbs into ⅛ʺ slices. Using the julienne attachment, cut apple into ⅛ʺ julienne. oil and next 4 ingredients in a medium bowl. Add celery and celery leaves, Granny Smith apples fennel and fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Waffle Fries or Gaufrette cut Page 21 Page 10 Using Your Mandoline Figure 5 Selecting for Julienne Cuts Press in the control dial’s outer ring to unlock the dial. (Figure 5) Then proceed Using the mandoline, cut beets, turnip, carrot, and radishes to select either the large (Figure 6) or

small (Figure 7) julienne blade. You into ¹⁄ 16 ʺ slices. Place red beet slices in another small bowl should be able to feel the control dial click and remaining vegetables and parsley in a medium bowl. at the desire selection. When holding the mandoline and looking down the top of the Spoon 3 Tbsp. vinaigrette over red beets; pour remaining gliding plate, you will be able to see your vinaigrette over vegetables in medium bowl. Toss each to selection. Figure 6 coat. Season with salt and pepper. This large julienne blade is ideal for a vari- ety of foods, such as carrot sticks, potato french fries, zucchini sticks and much Arrange red beets on a platter; spoon over any vinaigrette from more. The blades works best on firm vegetables and fruits. Overly soft vegeta- bowl. Top red beets with remaining vegetables. Drizzle salad bles and fruits will tend to tear, rather than with any remaining vinaigrette from bowl; garnish with r emaining julienne cleanly. 2 Tbsp. hazelnuts. The small julienne blade is ideal for creat-

Figure 7 ing thin carrot cuts such as those used on salads, in slaws, cucumber shreds, for potato hash, etc. Again, firm fruits and vegetables work best.

Be sure that the lower plate with the built in serrated cut is in the closed position so that it does not protrude. By doing so, your food item will glide easily over that blade.

Note: The blades are extremely sharp. Be very careful when working with the man- doline. Always use the included safety food holder.

Page 11 Page 20 Shaved Root Vegetable Salad Using Your Mandoline cont’d 4 SERVINGS The food on this page was cut with the julienne blades

4 Tbsp. hazelnuts, divided ¼ cup fresh orange juice 1 Tbsp. fresh lemon juice 2 Tbsp. vegetable oil 2 tsp. hazelnut oil Kosher salt and freshly ground black pepper

1 medium red beet, peeled Carrot sticks (large julienne blade) 1 medium golden beet, peeled 1 small turnip, peeled 1 carrot, peeled 2 radishes, trimmed ¼ cup (loosely packed) flat-leaf parsley

Using the back of a fork, crush 2 Tbsp. hazelnuts; place in a small bowl. Whisk in orange and lemon French fries (large julienne) juices, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.

Carrot shreds (small julienne blade)

Page 19 Page 12 Care and Cleaning Burrata Cheese with Shaved Vegetable Salad 4 SERVINGS The mandoline is designed to require only minimal maintenance. The body and the blades are dishwasher safe, but hand washing is always 2 celery stalks plus 1 cup pale-green and yellow inner preferred to extend product life. The built-in straight slicing blade can be removed for sharpening or replacement. See this manual for instructions celery leaves (from about 1 large bunch) on removal of this blade. When storing the unit, always turn the control 1 fennel bulb, trimmed dial to the “0” position to prevent accidental cuts. 2 heads of Belgian endive, thinly sliced crosswise 4 Tbsp. extra-virgin olive oil, divided

2 Tbsp. fresh lemon juice Kosher salt and freshly ground black pepper

2 4-oz. rounds burrata, cut into 6 wedges each

Warning! Do not attempt to clean blade while it is locked into the man- doline. Always remove blade before cleaning. INGREDIENT INFO: Burrata, a soft, fresh Italian cheese made from mozzarella and cream, is available at specialty foods We recommend washing the mandoline in hot water before use. It should also be washed after every use, with hot soapy water in the sink or in the stores, Italian markets, and some supermarkets. dishwasher. Rinse with hot water in order to flush out vegetable residues.

You may then towel and/or air dry. Do not clean the mandoline with any too that might damage the edge of the blades. The mandoline does not Using the mandoline, very thinly cut celery stalks and fennel require any lubricating greases or oils. crosswise into ⅛ʺ slices. Combine sliced vegetables, endive, This mandoline is not designed for slicing proteins like meat or and celery leaves in a medium bowl. Add 3 Tbsp. oil and lemon cheese. juice and toss to coat. Season salad with salt and pepper.

Divide salad among plates. Top each with 3 cheese wedges. Drizzle remaining 1 Tbsp. oil over cheese; season with pepper.

Page 13 Page 18 Shaved Zucchini Salad with Parmesan & Pine Nuts Warranty 6 SERVINGS This warranty covers all defects in workmanship or materials in the me- chanical parts, arising under normal usage and care, in this product for a ⅓ cup extra-virgin olive oil period of 12 months from the date of purchase provided you are able to 2 Tbsp. fresh lemon juice present a valid proof of purchase. A valid proof of purchase is a receipt 1 tsp. kosher salt plus more for seasoning specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptable proof of purchase. Product is ½ tsp. freshly ground black pepper plus more for intended for household use only. Any commercial use voids the warranty. seasoning This warranty covers the original retail purchaser or gift recipient. During ¼ tsp. crushed red pepper flakes the applicable warranty period within normal household use, we will repair 2 lb. medium zucchini, trimmed or replace, at our discretion, any mechanical part which proves defective, or replace unit with a comparable model. ½ cup coarsely chopped fresh basil ¼ cup toasted pine nuts THIS WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER: Small wedge of Parmesan • Damages from improper installation • Defects other than manufacturing defects • Damages from misuse, abuse, accident, alteration, lack of proper Whisk oil, lemon juice, 1 tsp. salt, ½ tsp. black pepper, and care and maintenance • Damage from service by other than an authorized dealer or service red pepper flakes in a small bowl. Set dressing aside. center.

This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state to state. Using the mandoline, cut zucchini lengthwise into ¹⁄ 16 ʺ thick ribbons. Place ribbons in a large bowl. Add basil and pine nuts and drizzle with dressing; toss to coat. Season to taste with salt and pepper. Using a vegetable , shave strips Replacement Parts of Parmesan over. Replacement parts are available for purchase. Please check our website for up to date parts list and prices. http://www.mandoline.com/parts.htm Additional Instruction

Additional instructions such as video demonstrations can be found on our website at http://www.mandoline.com/support.html Page 17 Page 14 Salt-and-Vinegar Potato Chips

6–8 SERVINGS RECIPES

5 Yukon Gold potatoes (about 1¾ lb.), unpeeled Following is an assortment of recipes for Vegetable oil (for frying) your mandoline. Kosher salt 1 Tbsp. (approx.) vinegar powder

INGREDIENT INFO: Vinegar powder can be found at specialty foods stores.

SPECIAL EQUIPMENT: A deep-fry thermometer

Using the mandoline, cut potatoes into ⅛ʺ slices. Place in a large bowl; pour in warm water to cover and let soak for 5 minutes. Drain; repeat. Pat potatoes very dry.

Meanwhile, pour oil into a large pot to a depth of 1½ʺ. Heat oil over medium heat until deep-fry thermometer registers 320°.

Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and ¼ tsp. vinegar powder.

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