Recipes – Weston V-Slice Mandoline Slicer User Manual

Page 5

7. Stab the food to be sliced onto the spikes

of the

Food Pusher (Figure E).

ALWAYS use the Food Pusher! NEVER

use your fingers, hands or other objects

to push the food on the

Slicer! The Food

Pusher is designed so that it will not touch

the

Blades as you slide it up and down the

face of the

Slicer.

NOTE: A small flat edge may need to be

sliced on the top of the food so there is a

stable area for the

Food Pusher to hold

on to.

8. To adjust the thickness of the slices, pull

out and turn the

Depth Adjustment Knob

and turn it clockwise. This will lower the

Depth Plate, making thicker slices. Turning

the

Depth Adjustment Knob counter-

clockwise will raise the

Depth Plate, making

thinner slices (Figure F).

9. Hold onto the handle on the

Rear Stand

and using the

Food Pusher with the food

attached. Slide the

Food Pusher downward

to slice (Figure F & G).

10. Maintain constant pressure so that the

spikes of the

Food Pusher continue to hold

the vegetable/fruit.

11. As an alternative, fold the

Rear Stand

up and place the

Slicer on top of a bowl. Be

certain that the bowl edges align with the

notches on the

Slicer, both front and back,

so that the

Slicer remains stable while slicing

(Figure H).

12. For julienne slicing, pull out and turn

the

Julienne Blade Knob to expose either

the 1/4” (0.64 cm) or the 3/8” (0.375 cm)

Julienne Blades (Figure I).

Figure G

Figure E

Figure H

Figure I

Spikes

Rear Stand

Handle

Figure F

Depth

Plate

Depth

Adjustment Knob

Notches

on Slicer

Julienne

Blade Knob

Julienne

Blades

RECIPES

CLASSIC MACARONI & CHEESE

12 oz dried elbow macaroni

1 1/2 cups milk

1/4 cup butter, melted

1/2 tsp ground white pepper

1/4 tsp salt

8 oz American cheese

8 oz sharp cheddar cheese

2 oz mozzarella cheese

20 buttery crackers, crushed

Shred the American, cheddar and mozzarella cheese with the

Coarse Shredder Blade

and the

V-Slice Mandoline Vegetable Slicer

Preheat oven to 350

F (177

In a large pot cook macaroni according to package directions; drain, return to pot

Add milk, melted butter, pepper and salt

Stir in cheeses

Transfer to a greased 2-quart casserole

Bake, uncovered, for 15 minutes

Carefully stir

Sprinkle with crushed crackers

Bake 5 minutes more or until crackers are browned and mixture is just heated through (don’t

overheat or mixture will curdle)

Let stand 10 minutes before serving

CUCUMBER SANDWICHES

1 cup fresh cilantro leaves, finely chopped 1/2 cup fresh mint leaves, finely chopped

1 Tbsp lime juice

1 clove garlic, finely chopped

Fresh Parmesan cheese

4 slices whole wheat bread

2 Tbsp butter, softened

Provolone cheese

1/2 cucumber

Slice the cucumber with the

Flat Slicer Blade and the V-Slice Mandoline Vegetable Slicer

Grate the Parmesan cheese with the

Grater Blade and the V-Slice Mandoline Vegetable Slicer

Shred the provolone cheese with the

Coarse Shredder Blade and the V-Slice Mandoline

Vegetable Slicer

Combine cilantro, mint, lime juice and garlic

Stir in Parmesan cheese

Remove crusts from bread

Spread one side of each bread slice with softened butter

Distribute the cucumber slices onto two of the buttered sides of the bread

Carefully top the cucumbers with all of the cilantro mixture

Sprinkle the provolone cheese onto the cucumbers

Buttered side down, place the remaining slices of bread on top of the cucumbers & cheese

to form a sandwich

Cut sandwiches in half, serve immediately

Food

Pusher