Instruction and Recipe Booklet
CTG-00-SPIC
FOOD SPIRALIZER
2
CONTENTS
Important Safeguards .............................. 2
Assembly ........................................3
Using the Spiralizer ................................4
Cutting Options ...................................5
Recipes ...................................... 5–8
Warranty......................................... 9
SAVE THESE
INSTRUCTIONS
Please read the following operational information before using the spiralizer.
Important Safeguards
Read and follow operating instructions and warnings to familiarize
yourself with the spiralizer before using. Review instructions and
warnings periodically to maintain awareness.
Before Using
Wash all parts of the spiralizer with hot, soapy water, rinse, and wipe
dry. Use caution when handling the cutting table where the blades are
located – the blades are sharp!
3
Assembly
1. Place the protective cover onto the stainless steel shaft. Screw the
handle clockwise onto the stainless steel shaft to tighten.
2. Insert the shaft into the hole of the protective cover.
3. Screw the food holder to the bottom of the stainless steel shaft so that the
teeth are pointed downward.
4. Set the cutting surface on the collection bowl (as shown in diagram) and
turn clockwise to lock into collection bowl.
Handle knob
Stainless steel shaft
Center pin
Ribbon blade dial
Collection bowl
Julienne blade dial
Food holder
Handle
Protective cover
Cutting surface
4
Using The Food Spiralizer
1. Begin by cutting your fresh, raw food (vegetable/fruit) at least 1”
(2.5cm) in diameter and 1” to 3.5” (2.5-8.9cm) in length. Make sure
the top and bottom ends of your food pieces are cut straight and
flat so that they can be held firmly in place by the teeth on the
holder and the center pin on the cutting surface.
2. Move the Julienne blade dial from “Safe” position to the desired
thick or thin julienne (refer to Cutting Options on page 5). Turn the
Ribbon blade dial marked “Cut” out of safe mode, into the cut
mode, where the blade will be visible.
3. Position one of the flat ends of the food on the center pin of the
cutting surface. Apply enough pressure to stabilize the food item
on the center pin.
4. The center pin keeps your food in place while you adjust the shaft
and position the Cuisinart Food Spiralizer’s food holder so it is
centered over the food item. As you turn the protective cover
clockwise, the teeth of the holder will grip the food, holding it
securely. Turn clockwise until protective cover locks into place.
5. Your food is now securely held in place between the teeth of the
holder and the center pin on the cutting surface.
6. To start your Cuisinart Food Spiralizer, rotate the handle clockwise
while applying downward pressure with the palm of your hand.
WARNING
Please remember to set all blades to the SAFE position (no blades or
teeth will be visible on the cutting surface) before unlocking the
collection bowl to retrieve food or before cleaning the unit.
The Cuisinart Food Spiralizer is not recommended for harder foods,
e.g., butternut squash. Keep food spiralizer blades away from
children.
5
Cutting Options
Ribbon Slice (Figure 1) – Only the flat blade is being used. Adjust the Ribbon
blade dial to Cut. Turn the Julienne blade dial to the Safe position, so that no
julienne blade will be visible.
Thin Julienne (Figure 2) – Turn to the Ribbon blade to the cut position. Turn
the Julienne blade dial so that the thinly spaced blades (teeth) are visible.
Thick Julienne (Figure 3) – Turn the Ribbon blade to the cut position. Turn the
Julienne blade dial so that the widely spaced blades (teeth) are visible.
Use and Care
Dishwasher safe unit and parts.
Recipes
Cucumber Salad with Asian-Style Dressing
The thin and thick julienne settings are perfect for enjoying your favourite
vegetables raw in a delicate salad like this one.
Makes 3 cups (710 ml)
Dressing:
2 tablespoons (30 ml) rice vinegar
2 teaspoons (10 ml) soy sauce
¼ teaspoon (1 ml) fish sauce (optional)
1 2 3
Ribbon blade dial Ribbon blade dial Ribbon blade dial
Julienne
blade
dial
Julienne
blade
dial
Julienne
blade
dial
6
1 teaspoon (5 ml) packed light brown sugar
1 1-inch (2.5 cm) piece fresh ginger, peeled and grated
1 small garlic clove, grated
1
⁄3 cup (75 ml) grapeseed oil
Salad:
2 tablespoons (30 ml) packed fresh cilantro leaves, roughly chopped
2 large carrots
3 medium radishes
1 large seedless cucumber
Pinch of salt, for serving
1. Prepare dressing by combining all the ingredients in a large bowl. Fold in
the cilantro. Set aside.
2. Trim vegetables to fit into spiralizer. Prepare carrots and radishes by
spiralizing on the thin julienne setting. Add to the large bowl with the dressing.
3. Prepare cucumber by spiralizing on the thick julienne setting. Add to the
large bowl with the carrots, radishes and dressing. Toss gently. Sprinkle with
salt before serving.
4. Serve immediately.
Nutritional information per serving (1 cup (237 ml)):
Calories 152 (70% from fat) • carb. 11 g • pro. 1 g • fat 12 g • sat. fat 1 g
chol. 0 mg • sod. 108 mg • calc. 39 mg • fiber 2 g
Crispy Potatoes and Frizzled Onions
This spiralizer isn’t just for the healthy—after all, doesn’t almost everything
taste better fried?
Serves 4 to 6 people
1 russet potato
1 sweet potato
1 medium onion
4 cups (1 L) vegetable or canola oil, for frying
¾ teaspoon (3.75 ml) salt, divided
1. Trim vegetables to fit into spiralizer. Prepare vegetables by spiralizing each
on the thick julienne setting. Set aside.
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2. Put vegetable oil in a medium saucepan*. Heat until oil reaches 375ºF
(190ºC). Add russet potato to oil in two batches. Fry until golden brown,
adjusting the heat as necessary, about 4 minutes per batch. Remove from
oil and drain on a plate set with paper towels. Sprinkle with a pinch of the
salt.
3. When the oil reaches 375ºF (190ºC) again, add the sweet potato. Fry until
golden brown, about 4 minutes. Remove from oil and drain alongside fried
russet potato. Sprinkle with a pinch of salt. Repeat with onion. Taste and
adjust seasoning as desired.
4. Serve immediately.
*Note: When frying, oil should be several inches deep to prevent crowding.
There should also be at least 3 to 4 inches of clearance from the top of the
pot to prevent splattering.
Nutritional information per serving (1 cup (237 ml)):
Calories 333 (73% from fat) • carb. 22 g • pro. 2 g • fat 28 g • sat. fat 48 g
chol. 0 mg • sod. 327 mg • calc. 29 mg • fiber 3 g
Fresh Summer “Spaghetti”
This light, stovetop dish is full of bright flavours and couldn’t be easier to make.
Makes 5 cups (1.18 L)
2 medium zucchini, about 1 pound (454 g) total
1 large carrot (only use wide end of carrot)
2 tablespoons (30 ml) extra virgin olive oil
2 garlic cloves, smashed
¼ teaspoon (1 ml) crushed red pepper
1 pint (473 g) grape tomatoes, halved
¾ teaspoon (3.75 ml) salt
¼ cup (59 ml) packed fresh basil leaves, sliced very thin
1. Trim vegetables to fit into spiralizer. Prepare zucchini by spiralizing on the
thick julienne or ribbon setting. Set aside. Prepare carrot by spiralizing on
the thick julienne setting. Set aside with zucchini.
2. In a large skillet, heat olive oil, garlic and crushed red pepper over
medium-high heat until hot and fragrant, about 5 minutes.
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3. Add tomatoes and ¼ teaspoon (1 ml) salt; cook until blistered about 6 to 8
minutes.
4. Remove skillet from heat. Remove garlic cloves. Stir in zucchini, carrot,
basil and remaining salt. Taste and adjust seasoning as desired.
5. Serve immediately.
Nutritional information per serving (1 cup (237 ml)):
Calories 81 (62% from fat) • carb. 7 g • pro. 2 g • fat 6 g • sat. fat 1 g
chol. 0 mg • sod. 338 mg • calc. 29 mg • fiber 2 g
Pear Chips
With just the right amount of sweetness, these pear chips make
the perfect snack.
Makes about 50 chips
1 pear, firm
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) brown sugar
1 teaspoon (5 ml) granulated sugar
1. Trim pear to fit into spiralizer. Preheat oven to 300ºF (149°C). Prepare 2
baking trays with parchment paper. Set aside. Combine cinnamon and
sugars in a small bowl. Set aside.
2. Prepare pear by spiralizing on ribbon setting. Break large pieces into single
layer rounds and place on prepared baking trays. Sprinkle pears evenly
with 2 teaspoons (10 ml) of cinnamon sugar mixture. Turn pears over and
sprinkle with remaining cinnamon sugar.
3. Bake for 45 minutes, rotating pans halfway through baking. Remove from
oven and let pears cool so they become crunchy, at least 5 minutes.
Nutritional information per serving (10 chips):
Calories 56 (2% from fat) • carb. 14 g • pro. 0 g • fat 0 g • sat. fat 0 g
chol. 0 mg • sod. 1 mg • calc. 8 mg • fiber 2 g
9
WARRANTY
Limited 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 Centre toll-free at 1-800-472-7606, or write
to Consumer Service Centre, Cuisinart Canada, 100 Conair Parkway,
Woodbridge, Ontario, L4H 0L2. To facilitate the speed and accuracy
of your return, please also enclose $10.00 for shipping and handling
of the product. 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 made
payable to Cuisinart Canada. 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.
We recommend that you visit our website, www.cuisinart.ca for a fast,
efficient way to complete your product registration. However, product
registration does not eliminate the need for the consumer to maintain
the original proof of purchase in order to obtain the warranty benefits.
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