Weston V-Slice Mandoline Slicer - Manual (Page 4)

ASSEMBLY & USE INSTRUCTIONS
It is recommended that the Slicer be
thoroughly cleaned prior to use! Refer to
Cleaning Instructions in this booklet.
1. Make certain the
Julienne Blades are
locked down inside the Slicer by pulling out
on the Julienne Blade Knob and turning
it. Check that the Blade Cover is securely
closed (Figure A & B).
2. Make certain the Depth Plate is in the
highest position by pulling out on the Depth
Adjustment Knob and turning it counter-
clockwise until it is fully raised (Figure A & B).
3. Using a flat and sturdy work surface,
unfold the Rear Stand of the Slicer Body.
Position the Slicer with the Rear Stand
furthest from you.
4. To insert your Blade of choice, carefully
remove the Blade from Blade Box, holding
it by the plastic portion, away from the sharp
blade.
5. Insert the posts of the Blade into
the notches on the Slicer Body (Figure
D1 & D).
6. Push down on the plastic portion of
the Blade to snap into place.
-4- -5-
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended
whenever handling
the Blades!
Figure A
Figure B
Underside of Slicer
Figure D1
Figure D
Julienne
Blade Knob
Depth
Adjustment Knob
Blade Cover
Julienne Blades
Blade
Thumbslot
Figure C
Rear Stand
Julienne
Blades
Depth
Plate
CAUTION SHARP!
CAUTION SHARP!
Posts
of Blade
CHICKEN OR BEEF STIR FRY
1 lb boneless, skinless chicken breast -or- 1 lb lean steak, cut into strips
1/2 cup stir fry sauce 1 Tbsp vegetable oil
carrots, cleaned broccoli, cut
cauliflower, cut 1 medium sizes, sweet red pepper
1 small red onion 1 Tbsp cornstarch
white rice
.
Cut the carrots and red pepper into strips using the Julienne Slicer Blades and the
V-Slice Mandoline Vegetable Slicer .
Slice the onion using the Flat Slicer Blade and the V-Slice Mandoline Vegetable Slicer .
In a medium-size bowl, combine chicken and stir-fry sauce; set aside .
In a large nonstick skillet, heat vegetable oil over medium-high heat until very hot .
Add carrots, broccoli, cauliflower, pepper and onion .
Cook 8 minutes or until slightly tender, stirring frequently .
Remove from skillet and set aside .
Add chicken mixture to skillet and cook about 4 minutes or until cooked through, stirring frequently .
Return vegetables to skillet with chicken .
Stir together about 1/3 cup water and cornstarch and add to skillet, let cook about 1 minute
to heat through .
Serve over white rice
SWEET POTATO SALAD WITH APPLE AND AVOCADO
1 lb sweet potatoes, peeled and cut into 1/2” (1.27 cm) cubes
2 ears corn, husked 1/4 cup unsalted pepitas
1 medium apple, cored 1/2 small onion
1/4 cup cilantro, chopped 1/4 cup lime juice
2 Tbsp olive oil 1/2 avocado, finely diced
.
Remove the kernels from the corn using the Flat Slicer Blade and the V-Slice Mandoline
Vegetable Slicer .
Slice the apple with the Wavy Slicer Blade and the V-Slice Mandoline Vegetable Slicer .
Slice the onion using the Flat Slicer Blade and the V-Slice Mandoline Vegetable Slicer .
Place sweet potatoes in large saucepan, and cover with water, bring to a boil, and cook 3 minutes .
Add corn, and cook 1 to 2 minutes more, or until potatoes are tender .
Drain in colander and rinse under cold water to cool, drain well .
Toast pepitas in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop .
Transfer to plate, and cool .
Combine apple, onion, cilantro and lime juice in large bowl .
Stir in sweet potatoes, corn, oil .
Season with salt and pepper .
Stir in avocado and toasted pumpkin seeds just before serving
COCONUT CREAMED CORN
4 ears corn, husked 1 cup lite coconut milk
1/4 tsp salt 2 Tbsp fresh cilantro, chopped
1 Tbsp lime juice 1/4 tsp crushed red pepper
.
Remove the kernels from the corn using the Flat Slicer Blade and the V-Slice Mandoline
Vegetable Slicer .
Combine corn kernels, coconut milk and salt in a medium saucepan .
Bring to a boil, then adjust the heat to maintain an active simmer .
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes .
Stir in cilantro, lime juice and crushed red pepper