INSTRUCTION AND
RECIPE BOOKLET
Cuisinart® Mandoline
CTG-00-MAN Series
2. Unfold legs to stand unit up.
3.
4.
PARTS
3. Loosen runway adjuster knobs to properly
position runway. Slide and drop runway
into the upper position for julienne or the
lower position for slicing and shredding.
Tighten knobs to lock runway in place.
This package contains a Cuisinart® Mandoline and the
following components:
lower
upper
1. Mandoline Body
2. Food Holder
4. Insert desired blade into opening on side
of mandoline; it will snap into place. NOTE:
Be sure desired cutting edge is facing the
top of mandoline, toward the handle.
3. Straight Edge/Crinkle Cut Blade
4. Shredding Blade
5. Fine Julienne Blade
6. Thick Julienne Blade
7. Cut-resistant Glove
5. To adjust the thickness of the slice, slide
lever to desired position. NOTE: Shredding
blade only works on the 1∕16-inch setting.
5.
CONTENTS
6. Push prongs of food holder into food to
hold it securely.
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Special Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Parts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Straight Edge/Crinkle Cut and Shredding Blades. . . . . . 3
Fine Julienne and Thick Julienne Blades. . . . . . . . . . . . . 3
Waffle Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Suggested Usage and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . 4
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
7. Hold the mandoline's handle firmly with one
hand. Wearing the cut-resitant glove on the
other hand, grip the food holder and slide
it down the runway and over the blade in a
smooth, even movement. Repeat.
6.
CAUTION: NEVER USE YOUR HAND
TO GUIDE FOOD
8. Squeeze side grips to lower food while guiding it into the
cutting blade.
9. Always engage safety cover and store blades in unit when
not in use.
OPERATING INSTRUCTIONS
1. Before first use, hand-wash body of mandoline and all
components.
7.
8.
9.
2
1. Turn food holder 90 degrees, and run food over blade
again. This creates a waffle-cut slice.
USING STRAIGHT EDGE/CRINKLE CUT AND
SHREDDING BLADES
Place runway in the lower position.
2. Repeat the process, cutting first one way and then the
other, squeezing push pads to lower food onto blade.
Follow Operating Instructions on page 2.
3. REMEMBER: Never use your hands to guide the food.
NOTE: Shredding blade only works on the 1∕16-inch setting.
USING FINE AND THICK JULIENNE BLADES
1. Place runway in the upper position.
2. Unfold legs to stand unit up.
1.
2.
3. Push straight edge/crinkle cut blade into opening on side
of unit with desired edge facing the top of mandoline,
toward the handle.
EASY TO CLEAN
1. To remove blades, push plastic end of blade to release,
and pull. Hold blade by plastic ends; never touch
blades directly.
4. Carefully remove the fine or thick julienne cutting blade
from its storage slot on side of mandoline by pushing one
end to release the snap.
2. Put blades and food holder into dishwasher.
5. Insert julienne blade into triangular slot on top of the
straight edge blade; push firmly to snap into place.
3. To clean runway, loosen knobs and pull out long pin that
connects them. Lift off runway and place in dishwasher to
clean. To reattach, return runway to unit, inserting pin
through side of unit and then through runway until it
protrudes from the other side of unit. Attach and tighten
second knob.
3.
4.
5.
4. Mandoline body is hand washable only.
5. Cut-resistant glove is machine washable.
6. Follow steps 5 to 8 in Operating Instructions.
CREATING WAFFLE CUTS
Place runway in the lower position.
SAFE AND EASY TO STORE
1. Carefully replace thoroughly dry blades in storage slots.
2. Close safety cover.
Use the straight edge/crinkle cut blade, with the crinkle cut
edge facing the handle, to create waffle-cut fries and
veggies. Follow steps 2 to 7 in Operating Instructions, then
continue as follows:
3. Collapse legs for easy storage.
3
SUGGESTED USAGE AND TIPS
SUGGESTED
FOODS
STRAIGHT EDGE
BLADE
SHREDDING
BLADE
CRINKLE CUT FINE JULIENNE
BLADE BLADE
THICK JULIENNE
BLADE
RECIPE IDEAS
Apple
With the straight edge, use the ¹∕16-inch setting for apple chips, or ¼-inch
setting for perfect slices for an apple pie.
Beet
With the straight edge, use the ¹∕16-inch setting for beautiful beet chips. The
largest setting is not recommended.
Bok Choy
Broccoli Stalk
Brussels Sprouts
Butternut Squash
Slicing comes easiest with butternut squash, and other harder foods, when
using the middle three thickness settings.
Cabbage
Carrot
Shred on a ¹∕16-inch setting for homemade carrot cake.
Shred on a ¹∕16-inch setting
Cauliflower
Cheese
Cucumber
Daikon
Eggplant
Endive
Use the ³∕8-inch setting to slice for eggplant Parmesan.
Fennel
Sliced fennel adds some great flavor, whether it is roasted with other
vegetables or part of our Root Vegetable Gratin (page 8).
Ginger
Horseradish
Iceberg Lettuce
Lemon
Mushroom
Onion
Perfect onion rings can be achieved when slicing on the ³∕16-inch setting.
Orange
Parsnip
Don't stop with potatoes – parsnips and other root vegetables make for
some great french fries.
4
SUGGESTED USAGE AND TIPS (continued)
SUGGESTED
FOODS
STRAIGHT EDGE
BLADE
SHREDDING
BLADE
CRINKLE CUT FINE JULIENNE
BLADE BLADE
THICK JULIENNE
BLADE
RECIPE IDEAS
Pear
Peppers
Slice up a variety of bell peppers on the ³∕8-inch setting to grill on the
barbecue.
Potato
Shred on ¹∕16-inch setting for perfect latkes.
Radicchio
Radish
Slice and mix into coleslaw for some added crunch and color.
Rutabaga
Summer Squash
Summer squash and other summer vegetables look beautiful when julienned
on the ¼-inch setting. Toss with pasta or grains.
Tomato
The ¹∕8-inch setting on the straight edge blade is best for slicing tomatoes
for salads, pizza or sandwiches.
Turnip
Yam
Follow our instructions on page 3 for making waffle fries. Yams make a
great alternative chip!
Zucchini
Shred on a ¹∕16-inch setting for homemade zucchini bread.
5. It is easiest to cut foods that are flat on the bottom. Trim
rounded edges so they are flush with the cutting surface.
OTHER TIPS
1. Always use the food holder and wear the cut-
6. Use our measurement markings as a guide, but enjoy the
freedom of the in-between measurements – which are not
marked – to allow more cutting options.
resistant glove when slicing. Do not use glove with
moving or serrated blades.
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.
7. Prepare a quick salad or stir-fry with a mix of julienned
and sliced vegetables.
8. Prepare fruit or vegetable platters in a flash for your house
guests.
3. To prevent foods from sticking to the mandoline surface
when cutting, lightly grease the mandoline with a little
cooking oil.
9. For coleslaw in a minute, set the thickness adjustor to
1∕8-inch. Slice a mix of cabbages and julienne carrots to
make a colorful salad tossed with your favorite dressing.
4. Different foods require different pressures when cutting.
Softer foods, such as tomatoes, require less pressure
while harder foods such as butternut squash call for more
consistent pressure.
5
original proof of purchase in order to obtain the warranty
benefits. In the event that you do not have proof of purchase
date, the purchase date for purposes of this warranty will be
the date of manufacture.
WARRANTY
LIFETIME WARRANTY
Cuisinart® Tools & Gadgets are warranted to be free of
defects in material and workmanship under normal home use
from the date of original purchase throughout the original
purchaser’s lifetime. If your tool/gadget should prove to be
defective within your lifetime, we will repair it (or, if we think it
necessary, replace it) without charge to you, except for
shipping and handling. To obtain warranty service, please
call our Consumer Service Center toll-free at 1-800-726-
0190, or write to Consumer Service Center, Cuisinart, 150
Milford Road, East Windsor, NJ 08520. To facilitate the speed
and accuracy of your return, please also enclose $10.00 for
shipping and handling of the product, along with the original
proof of purchase. Be sure to include a return address,
description of the product problem, phone number, and any
other information pertinent to the product’s return. Please
pay by check or money order. This warranty excludes
damage caused by accident, misuse or abuse, including
damage caused by overheating, and it does not apply to
scratches, stains, discoloration or other damage to external
or internal surfaces that does not impair the functional utility
of the tool/gadget. This warranty also expressly excludes all
incidental or consequential damages. Some states do not
allow the exclusion or limitation of incidental or consequential
damages, so the foregoing limitation or exclusion may not
apply to you. This warranty gives you specific legal rights,
and you may also have other rights, which vary from state to
state.
CALIFORNIA RESIDENTS ONLY
California residents need only supply original proof of
purchase and should call 1-800-726-0190 for shipping
instructions. Cuisinart will be responsible for the cost of the
repair, replacement, and shipping and handling of such
nonconforming products under warranty.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to complete
your product registration. However, product registration does
not eliminate the need for the consumer to maintain the
6
2. Adjust the runway of the Cuisinart® Mandoline to the upper
position and fit with the fine julienne blade set to the 1∕8-inch
setting. Julienne the radishes and broccoli; reserve in a large
mixing bowl.
RECIPES
Asian Slaw with Ginger-Sesame Dressing
The Cuisinart® Mandoline makes homemade coleslaw possible.
Here is a delicious Asian-flavor-inspired version. This colorful side
dish goes beautifully with grilled fish or chicken.
3. Remove the julienne blade and replace with the shredding blade
set to the 1∕16-inch setting. Adjust the runway to the lower
position. Shred the carrots and reserve in a bowl with the
radishes and broccoli. Keeping the mandoline at the 1∕8-inch
setting, slice the remaining vegetables (except cilantro) with the
straight edge blade and add to the mixing bowl with the other
vegetables. Add the chopped cilantro and toss – using tongs
works best – to fully combine. Right before serving, add the
reserved dressing and toss to fully coat. (NOTE: It is important
not to add dressing until immediately before serving, otherwise
the salad will not be as bright in color and vegetables will not be
as crisp.)
Makes 8 to 10 servings
Dressing:
1
1
1
1
2
1
2
garlic clove, peeled
½-inch piece ginger, peeled
tablespoon natural-style peanut butter, chunky or creamy
tablespoon rice vinegar
tablespoons soy sauce (reduced-sodium works well)
tablespoon honey
tablespoons sesame oil (we recommend hot sesame oil,
but it may be a bit too spicy for some. If so, use half regular
sesame oil and half spicy)
Nutritional information per serving (based on 10 servings):
Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g
Mixed Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes
Salad:
6
1
small to medium red radishes, trimmed
broccoli stalk (florets trimmed and reserved for another
use)
2
2
medium carrots, peeled and halved to fit the safety guard
medium stalks bok choy (greens trimmed and reserved for
another use)
small to medium green cabbage
small to medium red cabbage
small radicchio
½
½
pound russet potatoes (about 1 medium-large potato),
peeled
pound sweet potatoes (about 1 medium-large potato),
peeled
medium onion, peeled
tablespoons unbleached, all-purpose flour (you may use
matzo meal)
½
¼
½
¼
½
2
cup chopped cilantro
1. Put the garlic and ginger in a Cuisinart® Food Processor fitted
with the metal blade. Process until finely chopped. Add the
peanut butter, rice vinegar, soy sauce and honey. Process until
fully combined. With the unit running, add the oil through the
drizzle hole in the feed tube and process until emulsified.
Reserve.
1
1
¼
1
tablespoon chopped parsley (lightly packed)
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
large egg, lightly beaten
4 to 6 tablespoons extra virgin olive oil, divided
7
1. Adjust the runway of the Cuisinart® Mandoline to the lower
position and fit with the shredding blade set to the 1∕16-inch
setting.
½
¼
½
teaspoon sea or kosher salt, divided
teaspoon freshly ground black pepper, divided
teaspoon fresh thyme leaves (about 2 average stems; or
use ¼ teaspoon dried thyme)
pinch freshly grated nutmeg
cup heavy cream
2. Cut potatoes in half lengthwise. Secure the potato with the food
holder on the uncut side and shred the potatoes on the
mandoline. Shred the onion in the same fashion.
1
2
3. Squeeze all excess liquid out of the potatoes and onion by
wrapping them in a clean towel and gently wringing. Place in a
bowl; add the flour, parsley, salt and pepper; toss to mix
thoroughly. Stir in the egg.
ounces Gruyère, shredded
1. Preheat oven to 400°F.
2. Adjust the runway of the Cuisinart® Mandoline to the lower
position and fit with the straight edge blade set to the 1∕8-inch
setting and slice the vegetables. Reserve.
4. Set a large skillet over medium-high heat. Add 2 to 3
tablespoons oil and swirl to coat the inside of the pan. Form
pancake mixture into scant ¼-cup amounts, continuing to
squeeze out any excess liquid. Place no more than 4 cakes
evenly spaced in skillet. Press down on top to flatten to about
¼-inch thickness. Cook for about 4 to 5 minutes, carefully
flipping halfway through, or until crispy and light brown.
3. Put the tablespoon of olive oil/butter in a medium sauté pan set
over medium heat. Once hot, add the shallot with a pinch each of
the salt and pepper. Sauté until softened. Add the thyme, nutmeg
and cream. Bring to a simmer and reduce by about 1∕ , until
3
thickened slightly.
5. Repeat with remaining pancake mixture, adding more oil as
needed (you want to use plenty of oil, being sure that the pan is
never dry, or your pancakes will burn).
4. Brush a 9-inch round or square pan with oil/butter. Layer half of
the sliced vegetables, then sprinkle with half of the remaining salt
and pepper. Pour half of the cream mixture on top, then top with
½ of the cheese. Repeat with remaining ingredients.
6. Transfer to a paper-towel-lined tray or plate. You may also keep
pancakes warm on a rack in a 200ºF oven until ready to serve.
5. Butter a sheet of foil and press the buttered side onto the top
layer of vegetables. Put in the preheated oven and let bake for 30
minutes. Uncover and then bake for an additional 20 minutes, or
until golden on top.
Nutritional information per pancake (based on 12 pancakes):
Calories 83 (54% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 1g
• chol. 16mg • sod. 214mg • calc. 15mg • fiber 1g
6. Let gratin rest for at least 15 minutes before serving.
Root Vegetable Gratin
A delicious alternative to the traditional potato gratin.
Makes 8 to 10 servings
Nutritional information per serving (based on 10 servings):
Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g
2
pounds mixed root vegetables (a colorful mix of peeled
white and sweet potatoes, yams, rutabaga, turnips,
butternut squash and fennel works well)
tablespoon extra virgin olive oil or unsalted butter, plus
more for baking pan and foil
1
1
small shallot, peeled and sliced
8
Perfect French Fries
The Cuisinart® Mandoline makes cutting perfect french fries a breeze!
Makes about 2 to 3 servings
Pommes Anna
Pommes Anna is a classic French side dish – what could be better
than potatoes and butter?
Makes about 12 servings
vegetable or peanut oil for frying
½
2
¾
¼
cup (1 stick) unsalted butter
pounds russet potatoes, peeled and stored in cold water
teaspoon kosher salt
1
pound russet potatoes*
kosher salt and freshly ground pepper to taste
1. Heat oil in Cuisinart® Compact Deep Fryer to 325°F.
teaspoon freshly ground black pepper
2. Scrub potatoes well or peel if preferred.
1. Preheat oven to 400°F.
3. Adjust the runway of the Cuisinart® Mandoline to the upper
position and fit with the thick julienne blade set to the 3∕8-inch
setting on either the crinkle or straight edge blade.
2. Melt butter in a small saucepan. Allow to bubble slightly until a
white foam appears on the surface. Carefully skim off the white
foam then pour into a separate container. Once melted pour
butter into a separate container, being careful to not pour in any
white solids – strain through a cheesecloth if necessary,
discarding the white solids. This is called clarified butter and can
be heated to higher temperatures without burning.
4. Cut potatoes in half lengthwise. Secure the potato with the food
holder on the uncut side and slice the potatoes on the
mandoline. As you slice, put the french fries into a bowl of ice
water to keep them from turning brown.
3. Adjust the runway of the Cuisinart® Mandoline to the lower
position and fit with the straight edge blade set to the 1∕8-inch
setting. Slice potatoes using the food holder and cover with fresh
cold water.
5. Once oil is ready, drain and dry the french fries completely and
thoroughly in batches. If they are wet at all, the oil will spatter
and spit. Fry the potatoes in small batches. Cook for about 3
minutes, remove and drain on a tray lined with a wire cooling
rack, or on layers of paper towels.
Tip: Potatoes slice more easily if cut in half – this way the potato
can run smoothly across the mandoline with the straight edge
surface.
6. Increase the oil temperature to 375°F. In small batches again, fry
the potatoes for a second time, this time about 4 minutes, until
golden and crispy. Drain on fresh layers of paper towels. Season
with salt and pepper to taste when hot and serve immediately.
4. Place a Cuisinart® French Classic 10-inch skillet over medium to
medium-low heat and brush well with plenty of butter. Working in
batches, dry the potato slices very well with paper towels.
Working in concentric circles, start placing potato slices in the
buttered skillet, starting in the center and overlapping them to
create a solid potato layer in the pan. Brush the layer well with
butter and sprinkle with some of the salt and pepper.
*Don’t forget sweet potatoes and other root vegetables, as they
make tasty fries as well.
Note: French fries can be fried once in 375°F until golden brown.
Frying them twice makes them extra crispy!
Nutritional information per serving (based on 3 servings):
5. Continue making layers in the same fashion – butter and season
each one. There should be six layers total, depending on the size
of the potatoes.
Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g
• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g
6. Butter a sheet of foil and press the buttered side onto the top
layer of potatoes – place pie weights or dried beans on the foil to
9
weigh down the potatoes. Place in the top third of the preheated
oven and bake for 30 minutes. Remove foil and continue baking
for an additional 30 minutes until golden brown.
thyme and bay leaves and cook for a few minutes to reduce the
wine slightly. Add the stock and increase the temperature to
medium-high and bring the mixture just to a boil.
7. To serve: Carefully scrape a silicone spatula underneath the
bottom layers of potatoes so that they can be easily removed in
one piece. Invert onto a serving platter or cutting board and slice
into wedges to serve.
4. Reduce the heat to maintain a simmer for about 50 minutes. Stir
in remaining sherry, salt and pepper. Taste and adjust
seasonings if necessary.
5. While soup is cooking, replace the straight edge blade with the
shredding blade and shred the Gruyère; reserve. Lightly toast the
baguette slices under a broiler, and reserve.
Nutritional information per serving:
Calories 121 (57% from fat) • carb. 12g • pro. 1g • fat 8g • sat. fat 5g
• chol. 20mg • sod. 94mg • calc. 9mg • fiber 2g
6. Once soup has finished simmering ladle it into individual
ovenproof crocks. Top the soup with bread slices, then shredded
Gruyère. Broil until the cheese is completely melted and
browned. Serve immediately.
French Onion Soup
A timeless bistro classic.
Nutritional information per serving:
Makes six 1-cup servings
Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g
• chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g
3
½
1
1
2
4
2
2
6
1
8
pounds yellow onions, peeled
cup (1 stick) unsalted butter
teaspoon kosher salt, divided
teaspoon freshly ground black pepper, divided
tablespoons unbleached, all-purpose flour
ounces dry sherry or brandy, divided
stems fresh thyme
bay leaves
cups beef or veal stock or broth
small baguette, cut into ½-inch slices
ounces Gruyère
1. Adjust the runway of the Cuisinart® Mandoline to the lower
position. Fit with the straight edge blade set to the 3∕16 inch
position and slice the onions.
2. Melt the butter in a stockpot over medium heat. Once butter has
melted, add the onions, ½ teaspoon of the salt and ¼ teaspoon
of the pepper. Cook over medium-low to medium heat until
caramelized, about 45 minutes to 1 hour.
3. Once onions have cooked, stir in the flour and cook for about 1
to 2 minutes. Stir in 2 ounces of the sherry or brandy with the
10
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©2011 Cuisinart
150 Milford Road
East Windsor, NJ 08520
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IB-10960
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