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IMPORTANT NOTICEIMPORTANT NOTICEIMPORTANT NOTICEIMPORTANT 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.

MandolineMandolineMandolineMandoline

Model: 196900Model: 196900Model: 196900Model: 196900

IntroductionIntroductionIntroductionIntroduction

Your Bon Appétit Collection mandoline features built-in blades with vari-

able thickness adjustments which make it one of the most versatile

kitchen tools available for slicing and cutting vegetables and fruits. By

switching blades and adjusting the thickness of each cut, this mandoline

can produce various cut styles including French fry, julienne, paper-thin,

crinkle, and waffle cuts.

Warning: Blades are extremely sharp. Always use the included hand

guard and please read all instructions and use with care and caution.

Always hold the rubberized hand guard on top of the mandoline when

cutting food. Use extreme caution when handling blades as they are very

sharp. Do not attempt to use this mandoline until you have carefully stud-

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.

Re-form slices from each potato into a stack. Place in prepared

dish, fanning apart slightly like a deck of cards. Insert bay leaves

between potato slices at even intervals. Season with kosher salt

and drizzle with remaining 4 Tbsp. butter.

Bake potatoes, rotating dish halfway through cooking, until the

edges are crisp and golden and the centers are tender, about 1

hour. Sprinkle with fleur de sel.

Page 30

Roasted Domino Potatoes 8 SERVINGS

6 Tbsp. (¾ stick) unsalted butter, melted, divided

3½ lb. Idaho potatoes (4–6 large)

24 (approx.) fresh or dried bay leaves

Kosher salt and fleur de sel

INGREDIENT INFO: Fleur de sel, a type of sea salt, is available

at specialty foods stores and some supermarkets.

Preheat oven to 425°. Brush a 13x9x2ʺ 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 ⅛ʺ slices, keeping

slices in stacks as best you can.

Page 29 Page 2

Before Your First UseBefore Your First UseBefore Your First UseBefore Your First Use

Carefully unpack your mandoline and wash thoroughly according to the

Care and Cleaning section of this manual. See page 13

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 28

Scalloped Potatoes & Fennel

12 SERVINGS

¼ cup (½ stick) unsalted butter, cut into ½" cubes, plus

more for baking dish

6 garlic cloves, smashed

4 2" sprigs rosemary

2¼ cups heavy cream

2½ tsp. kosher salt

¾ tsp. freshly ground white pepper

2 large fennel bulbs, trimmed, plus fennel fronds, finely

chopped, chilled

3½ lb. medium russet potatoes

Arrange a rack in middle of oven and preheat to 350°. Butter

a 13x9x2ʺ baking dish. Place garlic and rosemary sprigs in

baking dish. Combine cream, salt, and pepper in a large

bowl.

Page 27 Page 4

Table of Contents

Introduction 1

Before Your First Use 2

Know Your Mandoline 5

Assembling Your Man-

doline 6

Using Your Mandoline

Straight Slicing 7 - 8


Serrated Slicing 9 - 10

Limited Warranty 14

Parts Ordering 14

Contact Information Back


Julienne Cuts 11 - 12

Care and Cleaning 13

Know Your MandolineKnow Your MandolineKnow Your MandolineKnow Your Mandoline

High carbon stainless

steel serrated blade

for crinkle and waffle

cuts

Non-slip leg

Built-in small and large

julienne blades

Thickness and julienne

blade control dial for

easy adjustments

Rubberized non-slip

grip handle

Hand guard

Foldable

legs

Replaceable straight

slicing blade

Figure 1

Top with remaining potato slices in overlapping concentric

circles. Season lightly with salt and pepper. Press with a

spatula to make compact.

Preheat oven to 400°. Cook vegetables over medium heat

for 5 minutes. Reduce heat to medium-low; cover and cook

until bottom layer is golden, about 25 minutes. Uncover and

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.

Page 26

Root Vegetables Anna 6 SERVINGS

Nonstick vegetable oil spray

6 Tbsp. (¾ stick) unsalted butter, melted, divided

1¼ lb. russet potatoes (about 2 medium), peeled

½ 3" diameter celery root (celeriac), trimmed,

peeled

1 medium turnip, trimmed, peeled, halved

Kosher salt and freshly ground black pepper

1 tsp. chopped fresh rosemary

Coat a 9½ʺ diameter nonstick ovenproof skillet with

nonstick spray; add 2 Tbsp. melted butter. Using the

mandoline, cut potatoes, celery root, and turnip crosswise

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

Assembling Your MandolineAssembling Your MandolineAssembling Your MandolineAssembling Your Mandoline

1. Unfold the leg. Ensure that the leg clicks into place.

2. Place your mandoline right-side-up and place it on a sturdy sur-

face.

3. Using the control dial, press in the outer ring towards the man-

doline to unlock the dial. Then proceed to select the type of cut

you desire.

4. Place food to be processed into the hand guard. Press down and

move back and forth across the blades to cut food.

Note: For best results, keep the hand guard parallel to the man-

doline. Proceed with slicing the food without stopping until

you’ve reached the bottom of the mandoline.

Keep a good slicing pace, as the momentum from top to

bottom helps make slicing much easier.

Keep your hands on top of the hand guard at all times while using the

mandoline to prevent injury. Do not use without the hand guard as

the blades are extremely sharp.

Page 6

Using Your MandolineUsing Your MandolineUsing Your MandolineUsing Your Mandoline

Adjusting the thickness for straight

slicing

From the “0” position, where the upper

plate is slightly above the straight cutting

blade (Figure 2), press in the control dial’s

outer ring to unlock the dial. Then pro-

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

looking down the top of the gliding plate,

the gap between the upper plate and the

blade is actually the thickness of the cut.

(Figure 3)

This straight cutting blade is ideal for slic-

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

very careful when removing and handling

the blade.

Figure 2

Figure 3

Figure 4

Heat 3 Tbsp. oil in each of 2 large skillets over medium-

high heat. Set 3 wrapped fillets, seam side down, in each

skillet. Cook until golden on bottom, about 3 minutes. Turn

and cook until fish is opaque in the center, 2–3 minutes

longer. Transfer to plates; cover to keep warm.

Add remaining 2 Tbsp. oil to 1 skillet. Add garlic; cook,

stirring, for 1 minute. Add ⅓ of spinach; toss with tongs until

spinach begins to wilt. Add remaining spinach in 2

additions, stirring until just beginning to wilt. Season to taste

with salt and pepper. Divide spinach among plates with fish.

Page 24

Potato-Wrapped Halibut with Sautéed Spinach

6 SERVINGS

6 4-oz. halibut fillets (½ʺ–¾ʺ thick)


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 ¹⁄16ʺ 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

Using Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’d

The food on this page was cut using the straight slice with varying thickness.

Using Your MandolineUsing Your MandolineUsing Your MandolineUsing Your Mandoline Serrated Blade (Crinkle & Waffle Cuts)

The reversible removable blade has two sides. One is the straight, the

other serrated.

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

the height of the upper plate so that the slices you are creating are very

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

the serrated blade to complete the waffle cuts. See the next page for an

example

Carrot, Cilantro & Chile Slaw 4-6 SERVINGS

12 oz. carrots, preferably assorted colors, peeled

2 Tbsp. vegetable oil or grapeseed oil

1 Tbsp. fresh lime juice

1½ tsp. sugar

½ tsp. kosher salt plus more for seasoning

2 jalapeños, seeded, minced

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 22

Celery, Apple & Fennel Slaw

4–6 SERVINGS

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

1½ Tbsp. coarsely chopped fresh tarragon

2 tsp. fresh lemon juice

¼ tsp. sugar


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. Whisk oil and next 4

ingredients in a medium bowl. Add celery and celery leaves,

fennel and fennel fronds, and apple; toss to coat. Season to

taste with salt and pepper.

Page 21 Page 10

Using Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’d

The food on this page was cut using the serrated blade

Crinkle cut potatoes

Granny Smith apples

Waffle Fries or Gaufrette cut

Using Your MandolineUsing Your MandolineUsing Your MandolineUsing Your Mandoline

Selecting for Julienne Cuts

Press in the control dial’s outer ring to

unlock the dial. (Figure 5) Then proceed

to select either the large (Figure 6) or

small (Figure 7) julienne blade. You

should be able to feel the control dial click

at the desire selection. When holding the

mandoline and looking down the top of the

gliding plate, you will be able to see your

selection.

This large julienne blade is ideal for a vari-

ety of foods, such as carrot sticks, potato

french fries, zucchini sticks and much

more. The blades works best on firm

vegetables and fruits. Overly soft vegeta-

bles and fruits will tend to tear, rather than

julienne cleanly.

The small julienne blade is ideal for creat-

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.

Figure 5

Figure 6

Figure 7

Using the mandoline, cut beets, turnip, carrot, and radishes

into ¹⁄16ʺ slices. Place red beet slices in another small bowl

and remaining vegetables and parsley in a medium bowl.

Spoon 3 Tbsp. vinaigrette over red beets; pour remaining

vinaigrette over vegetables in medium bowl. Toss each to

coat. Season with salt and pepper.

Arrange red beets on a platter; spoon over any vinaigrette from

bowl. Top red beets with remaining vegetables. Drizzle salad

with any remaining vinaigrette from bowl; garnish with remaining

2 Tbsp. hazelnuts.

Page 20

Shaved Root Vegetable Salad

4 SERVINGS

4 Tbsp. hazelnuts, divided

¼ cup fresh orange juice

1 Tbsp. fresh lemon juice

2 Tbsp. vegetable oil

2 tsp. hazelnut oil


1 medium red beet, peeled

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

juices, vegetable oil, and hazelnut oil. Season

vinaigrette to taste with salt and pepper.

Page 19

Using Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’dUsing Your Mandoline cont’d The food on this page was cut with the julienne blades

Carrot sticks (large julienne blade)

French fries (large julienne)

Carrot shreds (small julienne blade)

Page 12

Care and Cleaning

The mandoline is designed to require only minimal maintenance. The

body and the blades are dishwasher safe, but hand washing is always

preferred to extend product life. The built-in straight slicing blade can be

removed for sharpening or replacement. See this manual for instructions

on removal of this blade. When storing the unit, always turn the control

dial to the “0” position to prevent accidental cuts.

Warning! Do not attempt to clean blade while it is locked into the man-

doline. Always remove blade before cleaning.

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

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

require any lubricating greases or oils.

This mandoline is not designed for slicing proteins like meat or

cheese.

Burrata Cheese with Shaved Vegetable Salad

4 SERVINGS

2 celery stalks plus 1 cup pale-green and yellow inner

celery leaves (from about 1 large bunch)

1 fennel bulb, trimmed

2 heads of Belgian endive, thinly sliced crosswise

4 Tbsp. extra-virgin olive oil, divided



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

INGREDIENT INFO: Burrata, a soft, fresh Italian cheese made

from mozzarella and cream, is available at specialty foods

stores, Italian markets, and some supermarkets.

Using the mandoline, very thinly cut celery stalks and fennel

crosswise into ⅛ʺ slices. Combine sliced vegetables, endive,

and celery leaves in a medium bowl. Add 3 Tbsp. oil and lemon

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 18

Shaved Zucchini Salad with Parmesan & Pine Nuts

6 SERVINGS

⅓ cup extra-virgin olive oil


1 tsp. kosher salt plus more for seasoning

½ tsp. freshly ground black pepper plus more for

seasoning

¼ tsp. crushed red pepper flakes

2 lb. medium zucchini, trimmed

½ cup coarsely chopped fresh basil

¼ cup toasted pine nuts

Small wedge of Parmesan

Whisk oil, lemon juice, 1 tsp. salt, ½ tsp. black pepper, and

red pepper flakes in a small bowl. Set dressing aside.

Using the mandoline, cut zucchini lengthwise into ¹⁄16ʺ 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 peeler, shave strips

of Parmesan over.

Page 17 Page 14

Warranty

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

period of 12 months from the date of purchase provided you are able to

present a valid proof of purchase. A valid proof of purchase is a receipt

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

intended for household use only. Any commercial use voids the warranty.

This warranty covers the original retail purchaser or gift recipient. During

the applicable warranty period within normal household use, we will repair

or replace, at our discretion, any mechanical part which proves defective,

or replace unit with a comparable model.

THIS WARRANTY COVERS UNITS PURCHASED AND USED WITHIN

THE UNITED STATES AND DOES NOT COVER:

• Damages from improper installation

• Defects other than manufacturing defects

• Damages from misuse, abuse, accident, alteration, lack of proper

care and maintenance

• Damage from service by other than an authorized dealer or service

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.

Replacement Parts

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

RECIPESRECIPESRECIPESRECIPES

Following is an assortment of recipes for

your mandoline.

Page 15

Salt-and-Vinegar Potato Chips

6–8 SERVINGS

5 Yukon Gold potatoes (about 1¾ lb.), unpeeled

Vegetable oil (for frying)

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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