Weston V-Slice Mandoline Slicer - Manual (Page 6)

CLEANING INSTRUCTIONS
Cleaning the Slicer should be done immediately
after use to prevent food from drying on the
parts. The Slicer Body should be washed by
hand in warm soapy water, rinsed, then dried
immediately.
The Blades and the Food Pusher can be
washed in the top rack of a dishwasher.
Carefully position these pieces where they won’t
cut or damage other utensils.
1. When finished slicing, remove any
remaining food debris from the Food Pusher
and all Blades with a brush.
CAUTION! KEEP FINGERS CLEAR of the
Blade at all times. NEVER remove debris from
the Blade with your hands
2. Pull out and turn the Depth Adjustment
Knob counter-clockwise to raise the Depth
Plate completely up.
3. Pull out and turn the Julienne Blade Knob
to lower the Julienne Blades to the position
under the Slicer Base.
4. Remove the Slicing Blade pulling up and
out on the Blade from the thumb slot. Grasp
only the plastic portion of the Blade.
CAUTION: Once the Blades are removed, DO
NOT immerse them in water! Blades should be
washed either in a top rack of the dishwasher or
by holding onto the plastic portion of the Blade.
With a soapy towel, wipe AWAY from the Blade
edges. To rinse Blade, hold by the Handle and
wipe with a clean, damp towel, or hold under
running water. Dry thoroughly.
4. Store the Blades in the accompanying
Blade Box. Return the Slicer and all parts to the
original box. Store in a cool, dry area. BE SURE
TO STORE OUT OF REACH OF CHILDREN!
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended
whenever handling
the Blades!
Blade
Thumbslot
Figure Q
Depth
Adjustment
Knob
Julienne
Blade
Knob
Julienne
Blades
Depth
Plate
TYPES OF SLICES
Julienne Blades
There are 2 Julienne Blade Sets, 1/4” (0.64 cm)
(14 Blades) or 3/8” (0.375 cm) (10 Blades).The
more teeth on the Blade result in thinner sticks/
slices. Fewer teeth on the Blade result in thicker
sticks/slices.
For julienne slicing, pull out and turn the
Julienne Blade Knob to expose either the
Julienne Blades (Figure J & K).
• Use the Julienne Blades in conjunction
with the Flat Slicer Blade.
• Cut the food in sections corresponding
to the desired length of the julienne strips
(approximately 3”-6” (7.6 - 15.2 cm) long).
• Place the food lengthwise onto the Food
Pusher Spikes.
Flat Slicer Blade (Figure L)
This is the Slicer’s main Blade and features a
straight edge for basic slicing. The straight edge
is ideal for slicing a variety of foods from carrots
and cabbage to lemons and potatoes.
Wavy/Waffle Slicer Blade (Figure M)
The Wavy/Waffle Slicer Blade creates crinkle
and waffle cuts, and is easy to use with any
food. A wavy cut requires only one pass over
the Blade.
For a waffle cut, the key is to adjust the height of
the Depth Adjustment Plate so that the slices
are only slightly thicker than the serrated edge of
the Wavy/Waffle Slicer Blade.
• Once you adjust the thickness of the
Depth Adjustment Plate, place the food
onto the Food Pusher Spikes and make
a pass over the Wavy/Waffle Slicer Blade.
• Next, rotate the food 90 o and make a
second pass over the Blade to complete
the cut. This rotation will create an
opposing crinkle cut on each side of the
food.
Grater Blade (Figure N)
The Grater Blade is great for grating hard
cheeses & chocolate.
Fine & Coarse Shredder Blades
(Figure O & P)
The Fine & Coarse Shredder Blades are used
for shredding cheeses, fruits and vegetables.
WARNING
SHARP BLADES!
Protective/cut-resistant
Kevlar Gloves are
recommended
whenever handling
the Blades!
Figure J
Figure K
Figure L Figure M
Figure N
Figure O Figure P
Julienne
Blade Knob
Julienne
Blades