IMPORTANT NOTICE. Mandoline Model:

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IMPORTANT NOTICE If you have any problems with this unit - contact Consumer Relations for service. E-mail: customerservice@miufrance.com Please read operating instructions before using this product.

1 IMPORTANT NOTICE If you have any problems with this unit - contact Consumer Relations for service. customerservice@miufrance.com 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 All rights reserved. Bon Appétit is a registered trademark of Advance Magazine Publishers Inc. Used under license. Mandoline Model:

2 Introduction Your Bon Appétit Collection mandoline features built-in blades with variable 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. 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. 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 studied and understand these instructions. Failure to do so may result in injury to yourself or damage the mandoline. 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. 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

3 Roasted Domino Potatoes 8 SERVINGS Before Your First Use 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 Carefully unpack your mandoline and wash thoroughly according to the Care and Cleaning section of this manual. See page 13 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

4 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

5 Scalloped Potatoes & Fennel 12 SERVINGS Table of Contents 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. Introduction 1 Before Your First Use 2 Know Your Mandoline 5 Assembling Your Mandoline Using Your Mandoline Straight Slicing Using Your Mandoline Serrated Slicing Using Your Mandoline Julienne Cuts Care and Cleaning 13 Limited Warranty 14 Parts Ordering 14 Contact Information Back Page 27 Page 4

6 Know Your Mandoline Figure 1 Top with remaining potato slices in overlapping concentric circles. Season lightly with salt and pepper. Press with a Rubberized non-slip grip handle Built-in small and large julienne blades spatula to make compact. Foldable legs High carbon stainless steel serrated blade for crinkle and waffle cuts 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, 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. Hand guard Thickness and julienne blade control dial for easy adjustments Replaceable straight slicing blade Non-slip leg Page 5 Page 26

7 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. Assembling 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 surface. 3. Using the control dial, press in the outer ring towards the mandoline 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 mandoline. 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 25 Page 6

Using Your Mandoline Figure 2 Figure 3 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

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.

However, the blade works best on firm vegetables and fruits. Overly soft vegetables and fruits will tend to tear, rather than slice cleanly.

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.

8 Using Your Mandoline Figure 2 Figure 3 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 proceed 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 slicing 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. Heat 3 Tbsp. oil in each of 2 large skillets over mediumhigh 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. The straight slicing blade was created for many cycles of usage, and there may come a time when it does need to be replaced or sharpen. The blade can be removed as show in Figure 4. Figure 4 Note: The blade is extremely sharp. Be very careful when removing and handling the blade. Page 7 Page 24

Potato-Wrapped Halibut with Sautéed Spinach 6 SERVINGS 6 4-oz.

3ʺ-long Yukon Gold potatoes, unpeeled, scrubbed 8 Tbsp.

fresh baby spinach leaves (about 16 cups loosely packed) Using Your

with varying thickness. Pat fish dry; season with salt and pepper.

Set 5 6 slices on the parchment sheet in a row, overlapping on the long

Make another row that overlaps the short ends of the first row, forming a

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

10 Using 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 requires 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 9 Page 22

Celery, Apple & Fennel Slaw 4 6 SERVINGS 3 celery stalks plus ¼ cup (loosely packed) celery

chopped fennel fronds 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), cored

coarsely chopped fresh tarragon 2 tsp. fresh lemon juice ¼ tsp.

this page was cut using the serrated blade Crinkle cut potatoes Using the mandoline, cut

Using the julienne attachment, cut apple into ⅛ʺ julienne.

11 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 Kosher salt and freshly ground black pepper Using Your Mandoline cont d The food on this page was cut using the serrated blade Crinkle cut potatoes 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. Granny Smith apples Waffle Fries or Gaufrette cut Page 21 Page 10

12 Using Your Mandoline Figure 5 Figure 6 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 variety 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 vegetables and fruits will tend to tear, rather than julienne cleanly. 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. Figure 7 The small julienne blade is ideal for creating 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 mandoline. Always use the included safety food holder. Page 11 Page 20

13 Shaved Root Vegetable Salad 4 SERVINGS Using Your Mandoline cont d 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 1 medium golden beet, peeled 1 small turnip, peeled 1 carrot, peeled 2 radishes, trimmed ¼ cup (loosely packed) flat-leaf parsley Carrot sticks (large julienne blade) 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. French fries (large julienne) Carrot shreds (small julienne blade) Page 19 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.

14 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. 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 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 mandoline. 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. 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 13 Page 18

15 Shaved Zucchini Salad with Parmesan & Pine Nuts 6 SERVINGS ⅓ cup extra-virgin olive oil 2 Tbsp. fresh lemon juice 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 Warranty This warranty covers all defects in workmanship or materials in the mechanical 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. 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. Replacement Parts Replacement parts are available for purchase. Please check our website for up to date parts list and prices. Additional Instruction Additional instructions such as video demonstrations can be found on our website at Page 17 Page 14

16 Salt-and-Vinegar Potato Chips RECIPES Following is an assortment of recipes for your mandoline. 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. Page 15 Page 16

PEEL AWAY PEELER Instruction Manual

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