INSTRUCTION AND
RECIPE BOOKLET
STAINLESS STEEL
MANDOLINE
CTG-00-SSMAN
1
The Cuisinart® Stainless Steel Mandoline is the perfect tool for preparing many culinary delights. It is designed to cut and slice food
safely and easily, with a food guide and holder assembly and a variety of stainless steel blades. Precision cutting performance and
user-friendly features give our mandoline an edge in more ways than one! With four cutting options and a simple rotary control knob
to adjust slice thickness, you may find yourself using your Cuisinart® Mandoline every day.
FEATURES
1. Soft-grip handle for comfortable hold
2. Collapsible stand for easy storage
3. Nonslip feet to hold mandoline in place
4. Straight edge/crinkle cut blade, and fine and thick julienne
blades
5. Safe blade storage prevents injuries from exposed sharp
edges
• Straight blade/crinkle cut blade stores in case
• Turning control dial to SAFE setting safely stores julienne
blades under runway
6. Control knob adjusts slice thickness from 1∕8" to 3∕8"
7. Food guide and holder assembly with built-in spring-load
food pusher that lowers food into cutting position
8. Stainless steel cutting runway – grooved to help guide food
onto blade
SAVE THESE
INSTRUCTIONS
CAUTION
SPECIAL INSTRUCTIONS
The Cuisinart® Mandoline’s stainless steel blades are
extremely sharp. Please handle with care. Keep fingers
and hands away from blades when using, cleaning,
assembling or reassembling unit.
A L W A Y S use food holder to guide food properly onto the
cutting blade and to prevent injuries.
Never use your hands instead of the food holder to
guide food.
Prongs and pins are very sharp; always use caution when
placing food onto or removing it from food holder.
Always set control knob to the "0" position for safe storage.
Keep this product and its components away from
children.
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8.
2
PARTS
This package contains a Cuisinart® Stainless Steel Mandoline
and the following components:
1. Mandoline Body
2. Food Guide and Holder Assembly
3. Fine and Thick Julienne Drum/Slicing Thickness Adjuster
4. Cut-Resistant Glove
CONTENTS
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Special Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Mandoline Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Straight Slicing Adjustments . . . . . . . . . . . . . . . . . . . . . . 2
Serrated Blade (Crinkle & Waffle Cut) . . . . . . . . . . . . . . . 3
Julienne Cut Adjustments . . . . . . . . . . . . . . . . . . . . . . . . 3
Mandoline Care & Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . 3
Suggested Usage and Tips . . . . . . . . . . . . . . . . . . . . . . . 4–5
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7–10
OPERATING INSTRUCTIONS
1. Before first use, wash body of mandoline and all
components by hand or on top shelf of dishwasher.
2. Turn mandoline upside down and unfold legs.
Be sure that the legs are in their open position.
Once legs are in place, turn mandoline over
and set on secure surface before using.
3. Press the outer ring of the control dial inward to
unlock the dial. Select the desired type of cut
by rotating dial.
4. Place food items to be sliced into the food
safety holder. Press downward on safety
holder against mandoline top and move back
and forth across cutting blades, guiding the
food down the length of the mandoline. For
best results, slice at a good pace, this will
make slicing easier.
5. To avoid injury keep your hands on top of the
safety holder at all times when mandoline is in
use. Never use your mandoline without the
safety food holder, as blades are extremely
sharp.
CAUTION: NEVER USE YOUR HAND TO GUIDE FOOD
MANDOLINE USE
STRAIGHT SLICING ADJUSTMENTS
1. The Straight Slicing adjustments are built into the body of
the mandoline. Press in the outer ring of the control dial to
unlock dial. Rotate dial to select the thickness of desired cut.
You will feel the dial click into each thickness-setting
position.
2. The straight-edge cut blade is ideal for slicing food items
such as cabbage, carrots, potatoes, peppers, etc. The
straight blade is capable of paper-thin slicing, working best
with firm food items. Softer foods may tear rather than slice.
3. Although your mandoline is equipped with high-quality
blades designed for long life, there will come a time when
they will need to be changed. The blades are held in place
by four bolts located on the sides of your mandoline.
4. Loosen the four 7mm bolts and nuts, carefully remove and
replace the straight blades. Use caution when handling
blades due to their extreme sharpness.
3.
2.
4.
3
SERRATED BLADE (CRINKLE & WAFFLE CUT)
1. The serrated blade is built into the body of the mandoline.
Adjustments are made via the lever located on the bottomside of the mandoline.
2. Set bottom lower dial to desired thickness for use.
3. The serrated blade is perfect for crinkle and waffle cuts. To
produce a crinkle cut, it is necessary to pass over the blade
only once. To produce a waffle cut the blade must be
adjusted to a thin setting. After passing over the blade the
first time, you must rotate the food and food safety holder 90
degrees and make a second pass over the serrated blade.
JULIENNE CUT ADJUSTMENTS
1. The Julienne cut adjustments are built into the body of the
mandoline. Press in the outer ring of the control dial to
unlock dial. Rotate dial to choose either large or small
julienne blades. The dial should click into desired setting.
2. The large julienne blade is ideal for slicing food items such
as carrot sticks, french fries and much more. The blade
works best with firm food items. Softer foods may tear rather
than julienne. The smaller julienne blade is perfect for thin
cuts such as cabbage, hash browns and salad toppings.
3. Confirm that the lever on the bottom of the mandolin is in the
lower position so that the blades do not stick up on the top
surface. The blades are extremely sharp so use caution
when using your mandoline. Always use the safety food
holder.
MANDOLINE CARE & CLEANING
This mandoline is built of quality stainless steel and is designed
for low maintenance and long product life. It is dishwasher safe,
but we recommend hand-washing to prolong the life of the
mandolin even further.
The built-in straight blades may be removed for sharpening and/
or replacing. (See this manual for complete instructions.) When
storing your mandoline be sure dial is set to "0."
Wash your mandoline in hot water before using for the first time
in hot water. Clean with soap and water in the sink or
dishwasher. Rinse with hot water and then carefully towel-dry or
let air-dry. Never clean your mandoline with chemicals or
cleaning pads that may damage the edges of the blades or the
mandoline surface. Your mandoline does not need to be
lubricated and lubricants can be unsafe for human
consumption.
SAFE AND EASY TO STORE
1. Be sure mandoline and all parts are washed and thoroughly
dry.
2. Always turn the top control knob to "0" position so blades
are not exposed before storing.
3. Fold stand down for easy storage.
4
SUGGESTED
FOODS
STRA IGHT EDGE
BLADE
CRINKLE CUT
BLADE
FINE JULIENNE
BLADE
THICK J ULIENNE
BLADE
RECIPE IDEAS
Apples With the straight edge, use the ¹∕8-inch setting for apple chips, or ¼-inch setting for perfec t slices
for an apple pie.
Beets
With the straight edge, use the ¹∕8-inch setting for beautiful beet chips. The largest setting is not
recommended.
Bok Choy
Broccoli Stalks
Brussels Sprouts
Butternut Squash Slicing comes easiest with butternut squash, and other harder foods, when using the ¹∕8-inch and
¼-inch settings.
Cabbage
Carrots
Cauliflower
Cucumbers
Daikon
Eggplant Use the ³∕8-inch setting to slice for Eggplant Parmesan.
Endive
Fennel Sliced fennel adds some great flavor, whether it is roasted with other vegetables or part of our Root
Vegetable Gratin ( page 8).
Ginger
Iceberg Lettuce
Lemons
Mushrooms
Onions Per fect onion rings can be achieved when slicing on the ³∕8-inch setting.
SUGGESTED USAGE AND TIPS
5
SUGGESTED USAGE AND TIPS (continued)
OTHER TIPS
1. Always use the food holder when slicing.
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.
3. To prevent foods from sticking to the mandoline surface
when cutting, lightly grease the mandoline with a little
cooking oil.
4. Different foods require different pressure when cutting.
Softer foods, such as tomatoes, require less pressure, while
harder foods, such as butternut squash, call for more
pressure.
5. It is easiest to cut foods that are flat on the bottom. Trim
rounded edges so they are flush with the cutting surface.
6. Use the slice thickness measurement markings on the
control knob as a guide, but enjoy the freedom of unmarked
in-between sizes for more cutting options.
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
houseguests.
9. For coleslaw in a minute, set the control knob to 1∕8 inch.
Slice a mix of cabbages and julienned carrots to make a
colorful salad tossed with your favorite dressing.
SUGGESTED
FOODS
STRA IGHT EDGE
BLADE
CRINKLE CUT
BLADE
FINE JULIENNE
BLADE
THICK J ULIENNE
BLADE
RECIPE IDEAS
Oranges
Parsnips Don't stop with potatoes – parsnips and other root vegetables make great french fries.
Pears
Peppers Slice up a variety of bell peppers on the ³∕8-inch setting to grill on the barbecue.
Potatoes
Radicchio Slice and mix into coleslaw for some added crunch and color.
Radishes
Rutabaga
Summer Squash Summer squash and other summer vegetables look beautiful when julienned on the ¼-inch set ting.
Toss with pasta or grains.
Toma toe s The ¹∕8-inch setting on the straight edge blade is best for slicing tomatoes for salads, pizza or
sandwiches.
Tur nips
Yams Follow our instruc tions on page 3 for making waffle fries. Yams make a great alternative chip!
Zucchini
6
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 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®. 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.
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 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.
CALIFORNIA RESIDENTS ONLY
California residents 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.
7
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.
Makes 8 to 10 servings
Dressing:
1 garlic clove, peeled
1 ½-inch piece ginger, peeled
1 tablespoon natural-style peanut butter, chunky or creamy
1 tablespoon rice vinegar
2 tablespoons soy sauce (reduced sodium works well)
1 tablespoon honey
2 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 hot)
Salad:
6 small to medium red radishes, trimmed
1 broccoli stalk (florets trimmed and reserved for another
use)
2 medium carrots, peeled and halved to fit the safety guard
2 medium stalks bok choy (greens trimmed and reserved for
another use)
½ small to medium green cabbage
¼ small to medium red cabbage
½ small radicchio
¼ 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.
2. Adjust the Cuisinart® Mandoline to the fine julienne setting.
Julienne the radishes, broccoli and carrots; reserve in a large
mixing bowl.
3. Slice the remaining vegetables (except cilantro) with the straightedge blade set to 1∕8-inch setting 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.)
Nutritional information per serving (based on 10 servi ngs):
Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g
Pissaladière
This Provence-inspired pizza has such rich,
delicious flavor – it is a must-try recipe!
Makes 10 to 12 servings
Dough:
1 package active dry yeast (2¼ teaspoons)
1 teaspoon granulated sugar
1¼ cups warm water (105°F to 115°F)
3¹∕³ cups unbleached, all-purpose flour
½ tablespoon kosher salt
2 teaspoons extra virgin olive oil, plus more for the bowl
“Pizza”:
2 pounds onions, trimmed
3 tablespoons unsalted butter
½ teaspoon kosher salt
Pinch freshly ground black pepper
½ teaspoon granulated sugar
½ teaspoon fresh thyme leaves (you may substitute
¼ teaspoon dried thyme)
8
1 tin anchovies (about 8 anchovies), drained, rinsed
and divided
1 tablespoon extra virgin olive oil
¹∕³ cup pitted niçoise olives, halved (while niçoise olives are
traditional for this dish, any olives will do if you cannot find
them)
1. Prepare the dough: In a 2-cup liquid measure, dissolve yeast and
sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
Insert the dough blade into the work bowl of a Cuisinart® Food
Processor and add the flour and salt. With the machine running,
pour the liquid slowly through the small feed tube as fast as the
flour will absorb it. Once a dough ball forms and cleans the sides
of the work bowl, add the oil and then process for an additional
30 seconds to knead dough. Dough may be slightly sticky.
Transfer dough to a lightly oiled mixing bowl or re-sealable bag;
cover or seal bag. Let dough rise in a warm place for about 45
minutes.
2. While dough is rising, prepare other ingredients. Adjust the
Cuisinart® Mandoline to the straight-edge blade set to the
1∕8-inch setting and slice the onions. Put the butter in a large
12-inch sauté pan or skillet over low heat. Once melted, stir in
the sliced onions, salt, pepper, sugar and thyme. Cook over low
heat, stirring occasionally until onions are soft and melted,
approximately 50 to 60 minutes. It is important to maintain low
heat so the onions stay light in color.
3. While the onions are cooking, preheat oven to 425°F. Finely chop
three of the anchovies and mix with the tablespoon of olive oil;
reserve.
4. Once the onions have finished cooking, punch down the dough
into two equal pieces (reserve one for another use, or freeze).
Take one half of the dough and roll into a 12-inch circle. Place on
either a pizza screen or a cornmeal-dusted, parchment-lined
baking sheet. Brush the entire surface of the dough with the
anchovy oil. Top with onions, leaving a 1-inch border around the
outer edge. Place the olives halves evenly over the onions. Top
with remaining anchovies.
5. Bake in preheated oven until dough is golden and crisp, about 20
to 25 minutes. Remove from oven and allow to cool for a few
minutes before cutting into slices
Nutritional information per slice (based on 12 ser vings):
Calories 152 (34% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 2g
• chol. 11mg • sod. 354mg • calc. 29mg • fiber 2g
Root Vegetable Gratin
A delicious alternative to the traditional potato gratin.
Makes 8 to 10 servings
2 pounds mixed root vegetables (a colorful mix of peeled
white and sweet potatoes, yams, rutabaga, turnips,
butternut squash and fennel works well)
1 tablespoon extra virgin olive oil or unsalted butter, plus
more for baking pan and foil
1 small shallot, peeled and sliced
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
½ teaspoon fresh thyme leaves (about 2 average stems; or
use ¼ teaspoon dried thyme)
Pinch freshly grated nutmeg
1 cup heavy cream
2 ounces Gruyère, shredded
1. Preheat oven to 400°F.
2. Adjust the Cuisinart® Mandoline to the straight-edge blade set to
the 1∕8-inch setting and slice the vegetables. Reserve.
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∕3, until
thickened slightly.
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
9
and pepper. Pour half of the cream mixture on top, then top with
½ of the cheese. Repeat with remaining ingredients.
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.
6. Let gratin rest for at least 15 minutes before serving.
Nutritional information per serving (based on 10 servi ngs):
Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g
• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g
Perfect French Fries
The Cuisinart® Mandoline makes cutting perfect french fries a breeze!
Makes about 2 to 3 servings
Vegetable or peanut oil for frying
1 pound russet potatoes*
Kosher salt and freshly ground pepper to taste
1. Heat oil in a Cuisinart® Compact Deep Fryer to 325°F.
2. Scrub potatoes well or peel if preferred.
3. Adjust the Cuisinart® Mandoline to the thick julienne setting.
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.
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.
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.
*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):
Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g
• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g
Pommes Anna
Pommes Anna is a classic French side dish – what could be better
than potatoes and butter?
Makes about 12 servings
½ cup (1 stick) unsalted butter
2 pounds russet potatoes, peeled and stored in cold water
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 400°F.
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, 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.
3. Adjust the Cuisinart® Mandoline to the straight-edge blade set to
the 1∕8-inch setting. Slice potatoes using the food holder and
cover with fresh cold water.
Tip: Potatoes slice more easily if cut in half – this way the potato
can run smoothly across the mandoline with the straight edge
surface.
4. Place a 10-inch oven safe 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
10
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.
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.
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
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.
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.
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
French Onion Soup
A timeless bistro classic.
Makes six 1-cup servings
3 pounds yellow onions, peeled
½ cup (1 stick) unsalted butter
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons unbleached, all-purpose flour
4 ounces dry sherry or brandy, divided
2 stems fresh thyme
2 bay leaves
6 cups beef or veal stock or broth
1 small baguette, cut into ½-inch slices
8 ounces Gruyère, shredded
1. Adjust the Cuisinart® Mandoline to the straight-edge blade set to
the 1∕8-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
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.
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, lightly toast the baguette slices under a
broiler, and reserve.
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.
Nutritional information per serving:
Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g
• chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g
©2015 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
14CT002070
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