Cuisinart Kitchen Utensil CTG 00 MAN User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Cuisinart® Mandoline  
CTG-00-MAN Series  
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2. Unfold legs to stand unit up.  
3.  
4.  
PARTS  
3. Loosen runway adjuster knobs to properly  
position runway. Slide and drop runway  
into the upper position for julienne or the  
lower position for slicing and shredding.  
Tighten knobs to lock runway in place.  
This package contains a Cuisinart® Mandoline and the  
following components:  
lower  
upper  
1. Mandoline Body  
2. Food Holder  
4. Insert desired blade into opening on side  
of mandoline; it will snap into place. NOTE:  
Be sure desired cutting edge is facing the  
top of mandoline, toward the handle.  
3. Straight Edge/Crinkle Cut Blade  
4. Shredding Blade  
5. Fine Julienne Blade  
6. Thick Julienne Blade  
7. Cut-resistant Glove  
5. To adjust the thickness of the slice, slide  
lever to desired position. NOTE: Shredding  
blade only works on the 116-inch setting.  
5.  
CONTENTS  
6. Push prongs of food holder into food to  
hold it securely.  
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Special Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Parts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Straight Edge/Crinkle Cut and Shredding Blades. . . . . . 3  
Fine Julienne and Thick Julienne Blades. . . . . . . . . . . . . 3  
Waffle Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Suggested Usage and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
7. Hold the mandoline's handle firmly with one  
hand. Wearing the cut-resitant glove on the  
other hand, grip the food holder and slide  
it down the runway and over the blade in a  
smooth, even movement. Repeat.  
6.  
CAUTION: NEVER USE YOUR HAND  
TO GUIDE FOOD  
8. Squeeze side grips to lower food while guiding it into the  
cutting blade.  
9. Always engage safety cover and store blades in unit when  
not in use.  
OPERATING INSTRUCTIONS  
1. Before first use, hand-wash body of mandoline and all  
components.  
7.  
8.  
9.  
2
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1. Turn food holder 90 degrees, and run food over blade  
again. This creates a waffle-cut slice.  
USING STRAIGHT EDGE/CRINKLE CUT AND  
SHREDDING BLADES  
Place runway in the lower position.  
2. Repeat the process, cutting first one way and then the  
other, squeezing push pads to lower food onto blade.  
Follow Operating Instructions on page 2.  
3. REMEMBER: Never use your hands to guide the food.  
NOTE: Shredding blade only works on the 116-inch setting.  
USING FINE AND THICK JULIENNE BLADES  
1. Place runway in the upper position.  
2. Unfold legs to stand unit up.  
1.  
2.  
3. Push straight edge/crinkle cut blade into opening on side  
of unit with desired edge facing the top of mandoline,  
toward the handle.  
EASY TO CLEAN  
1. To remove blades, push plastic end of blade to release,  
and pull. Hold blade by plastic ends; never touch  
blades directly.  
4. Carefully remove the fine or thick julienne cutting blade  
from its storage slot on side of mandoline by pushing one  
end to release the snap.  
2. Put blades and food holder into dishwasher.  
5. Insert julienne blade into triangular slot on top of the  
straight edge blade; push firmly to snap into place.  
3. To clean runway, loosen knobs and pull out long pin that  
connects them. Lift off runway and place in dishwasher to  
clean. To reattach, return runway to unit, inserting pin  
through side of unit and then through runway until it  
protrudes from the other side of unit. Attach and tighten  
second knob.  
3.  
4.  
5.  
4. Mandoline body is hand washable only.  
5. Cut-resistant glove is machine washable.  
6. Follow steps 5 to 8 in Operating Instructions.  
CREATING WAFFLE CUTS  
Place runway in the lower position.  
SAFE AND EASY TO STORE  
1. Carefully replace thoroughly dry blades in storage slots.  
2. Close safety cover.  
Use the straight edge/crinkle cut blade, with the crinkle cut  
edge facing the handle, to create waffle-cut fries and  
veggies. Follow steps 2 to 7 in Operating Instructions, then  
continue as follows:  
3. Collapse legs for easy storage.  
3
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SUGGESTED USAGE AND TIPS  
SUGGESTED  
FOODS  
STRAIGHT EDGE  
BLADE  
SHREDDING  
BLADE  
CRINKLE CUT FINE JULIENNE  
BLADE BLADE  
THICK JULIENNE  
BLADE  
RECIPE IDEAS  
Apple  
With the straight edge, use the ¹∕16-inch setting for apple chips, or ¼-inch  
setting for perfect slices for an apple pie.  
Beet  
With the straight edge, use the ¹∕16-inch setting for beautiful beet chips. The  
largest setting is not recommended.  
Bok Choy  
Broccoli Stalk  
Brussels Sprouts  
Butternut Squash  
Slicing comes easiest with butternut squash, and other harder foods, when  
using the middle three thickness settings.  
Cabbage  
Carrot  
Shred on a ¹∕16-inch setting for homemade carrot cake.  
Shred on a ¹∕16-inch setting  
Cauliflower  
Cheese  
Cucumber  
Daikon  
Eggplant  
Endive  
Use the ³∕8-inch setting to slice for eggplant Parmesan.  
Fennel  
Sliced fennel adds some great flavor, whether it is roasted with other  
vegetables or part of our Root Vegetable Gratin (page 8).  
Ginger  
Horseradish  
Iceberg Lettuce  
Lemon  
Mushroom  
Onion  
Perfect onion rings can be achieved when slicing on the ³∕16-inch setting.  
Orange  
Parsnip  
Don't stop with potatoes – parsnips and other root vegetables make for  
some great french fries.  
4
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SUGGESTED USAGE AND TIPS (continued)  
SUGGESTED  
FOODS  
STRAIGHT EDGE  
BLADE  
SHREDDING  
BLADE  
CRINKLE CUT FINE JULIENNE  
BLADE BLADE  
THICK JULIENNE  
BLADE  
RECIPE IDEAS  
Pear  
Peppers  
Slice up a variety of bell peppers on the ³∕8-inch setting to grill on the  
barbecue.  
Potato  
Shred on ¹∕16-inch setting for perfect latkes.  
Radicchio  
Radish  
Slice and mix into coleslaw for some added crunch and color.  
Rutabaga  
Summer Squash  
Summer squash and other summer vegetables look beautiful when julienned  
on the ¼-inch setting. Toss with pasta or grains.  
Tomato  
The ¹∕8-inch setting on the straight edge blade is best for slicing tomatoes  
for salads, pizza or sandwiches.  
Turnip  
Yam  
Follow our instructions on page 3 for making waffle fries. Yams make a  
great alternative chip!  
Zucchini  
Shred on a ¹∕16-inch setting for homemade zucchini bread.  
5. It is easiest to cut foods that are flat on the bottom. Trim  
rounded edges so they are flush with the cutting surface.  
OTHER TIPS  
1. Always use the food holder and wear the cut-  
6. Use our measurement markings as a guide, but enjoy the  
freedom of the in-between measurements – which are not  
marked – to allow more cutting options.  
resistant glove when slicing. Do not use glove with  
moving or serrated blades.  
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.  
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 house  
guests.  
3. To prevent foods from sticking to the mandoline surface  
when cutting, lightly grease the mandoline with a little  
cooking oil.  
9. For coleslaw in a minute, set the thickness adjustor to  
18-inch. Slice a mix of cabbages and julienne carrots to  
make a colorful salad tossed with your favorite dressing.  
4. Different foods require different pressures when cutting.  
Softer foods, such as tomatoes, require less pressure  
while harder foods such as butternut squash call for more  
consistent pressure.  
5
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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.  
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 also enclose $10.00 for  
shipping and handling of the product, along with the original  
proof of purchase. 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. 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.  
CALIFORNIA RESIDENTS ONLY  
California residents need only supply original proof of  
purchase and 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.  
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  
6
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2. Adjust the runway of the Cuisinart® Mandoline to the upper  
position and fit with the fine julienne blade set to the 18-inch  
setting. Julienne the radishes and broccoli; reserve in a large  
mixing bowl.  
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.  
3. Remove the julienne blade and replace with the shredding blade  
set to the 116-inch setting. Adjust the runway to the lower  
position. Shred the carrots and reserve in a bowl with the  
radishes and broccoli. Keeping the mandoline at the 18-inch  
setting, slice the remaining vegetables (except cilantro) with the  
straight edge blade 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.)  
Makes 8 to 10 servings  
Dressing:  
1
1
1
1
2
1
2
garlic clove, peeled  
½-inch piece ginger, peeled  
tablespoon natural-style peanut butter, chunky or creamy  
tablespoon rice vinegar  
tablespoons soy sauce (reduced-sodium works well)  
tablespoon honey  
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 spicy)  
Nutritional information per serving (based on 10 servings):  
Calories 81 (47% from fat) • carb. 9g • pro. 2g • fat 5g • sat. fat 1g  
• chol. 0mg • sod. 162mg • calc. 45mg • fiber 2g  
Mixed Potato Pancakes (Latkes)  
This no-fail recipe is great for the holidays, or any time of the year.  
Makes twelve 3-inch pancakes  
Salad:  
6
1
small to medium red radishes, trimmed  
broccoli stalk (florets trimmed and reserved for another  
use)  
2
2
medium carrots, peeled and halved to fit the safety guard  
medium stalks bok choy (greens trimmed and reserved for  
another use)  
small to medium green cabbage  
small to medium red cabbage  
small radicchio  
½
½
pound russet potatoes (about 1 medium-large potato),  
peeled  
pound sweet potatoes (about 1 medium-large potato),  
peeled  
medium onion, peeled  
tablespoons unbleached, all-purpose flour (you may use  
matzo meal)  
½
¼
½
¼
½
2
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.  
1
1
¼
1
tablespoon chopped parsley (lightly packed)  
teaspoon sea or kosher salt  
teaspoon freshly ground black pepper  
large egg, lightly beaten  
4 to 6 tablespoons extra virgin olive oil, divided  
7
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1. Adjust the runway of the Cuisinart® Mandoline to the lower  
position and fit with the shredding blade set to the 116-inch  
setting.  
½
¼
½
teaspoon sea or kosher salt, divided  
teaspoon freshly ground black pepper, divided  
teaspoon fresh thyme leaves (about 2 average stems; or  
use ¼ teaspoon dried thyme)  
pinch freshly grated nutmeg  
cup heavy cream  
2. Cut potatoes in half lengthwise. Secure the potato with the food  
holder on the uncut side and shred the potatoes on the  
mandoline. Shred the onion in the same fashion.  
1
2
3. Squeeze all excess liquid out of the potatoes and onion by  
wrapping them in a clean towel and gently wringing. Place in a  
bowl; add the flour, parsley, salt and pepper; toss to mix  
thoroughly. Stir in the egg.  
ounces Gruyère, shredded  
1. Preheat oven to 400°F.  
2. Adjust the runway of the Cuisinart® Mandoline to the lower  
position and fit with the straight edge blade set to the 18-inch  
setting and slice the vegetables. Reserve.  
4. Set a large skillet over medium-high heat. Add 2 to 3  
tablespoons oil and swirl to coat the inside of the pan. Form  
pancake mixture into scant ¼-cup amounts, continuing to  
squeeze out any excess liquid. Place no more than 4 cakes  
evenly spaced in skillet. Press down on top to flatten to about  
¼-inch thickness. Cook for about 4 to 5 minutes, carefully  
flipping halfway through, or until crispy and light brown.  
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∕ , until  
3
thickened slightly.  
5. Repeat with remaining pancake mixture, adding more oil as  
needed (you want to use plenty of oil, being sure that the pan is  
never dry, or your pancakes will burn).  
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  
and pepper. Pour half of the cream mixture on top, then top with  
½ of the cheese. Repeat with remaining ingredients.  
6. Transfer to a paper-towel-lined tray or plate. You may also keep  
pancakes warm on a rack in a 200ºF oven until ready to serve.  
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.  
Nutritional information per pancake (based on 12 pancakes):  
Calories 83 (54% from fat) • carb. 8g • pro. 1g • fat 5g • sat. fat 1g  
• chol. 16mg • sod. 214mg • calc. 15mg • fiber 1g  
6. Let gratin rest for at least 15 minutes before serving.  
Root Vegetable Gratin  
A delicious alternative to the traditional potato gratin.  
Makes 8 to 10 servings  
Nutritional information per serving (based on 10 servings):  
Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g  
• chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g  
2
pounds mixed root vegetables (a colorful mix of peeled  
white and sweet potatoes, yams, rutabaga, turnips,  
butternut squash and fennel works well)  
tablespoon extra virgin olive oil or unsalted butter, plus  
more for baking pan and foil  
1
1
small shallot, peeled and sliced  
8
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Perfect French Fries  
The Cuisinart® Mandoline makes cutting perfect french fries a breeze!  
Makes about 2 to 3 servings  
Pommes Anna  
Pommes Anna is a classic French side dish – what could be better  
than potatoes and butter?  
Makes about 12 servings  
vegetable or peanut oil for frying  
½
2
¾
¼
cup (1 stick) unsalted butter  
pounds russet potatoes, peeled and stored in cold water  
teaspoon kosher salt  
1
pound russet potatoes*  
kosher salt and freshly ground pepper to taste  
1. Heat oil in Cuisinart® Compact Deep Fryer to 325°F.  
teaspoon freshly ground black pepper  
2. Scrub potatoes well or peel if preferred.  
1. Preheat oven to 400°F.  
3. Adjust the runway of the Cuisinart® Mandoline to the upper  
position and fit with the thick julienne blade set to the 38-inch  
setting on either the crinkle or straight edge blade.  
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. Once melted pour  
butter 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.  
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.  
3. Adjust the runway of the Cuisinart® Mandoline to the lower  
position and fit with the straight edge blade set to the 18-inch  
setting. Slice potatoes using the food holder and cover with fresh  
cold water.  
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.  
Tip: Potatoes slice more easily if cut in half – this way the potato  
can run smoothly across the mandoline with the straight edge  
surface.  
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.  
4. Place a Cuisinart® French Classic 10-inch 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 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.  
*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):  
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.  
Calories 332 (64% from fat) • carb. 27g • pro. 3g • fat 24g • sat. fat 4g  
• chol. 0mg • sod. 52mg • calc. 20mg • fiber 2g  
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  
9
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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.  
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.  
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.  
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, replace the straight edge blade with the  
shredding blade and shred the Gruyère; reserve. Lightly toast the  
baguette slices under a broiler, and reserve.  
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  
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.  
French Onion Soup  
A timeless bistro classic.  
Nutritional information per serving:  
Makes six 1-cup servings  
Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g  
• chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g  
3
½
1
1
2
4
2
2
6
1
8
pounds yellow onions, peeled  
cup (1 stick) unsalted butter  
teaspoon kosher salt, divided  
teaspoon freshly ground black pepper, divided  
tablespoons unbleached, all-purpose flour  
ounces dry sherry or brandy, divided  
stems fresh thyme  
bay leaves  
cups beef or veal stock or broth  
small baguette, cut into ½-inch slices  
ounces Gruyère  
1. Adjust the runway of the Cuisinart® Mandoline to the lower  
position. Fit with the straight edge blade set to the 316 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  
10  
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Ice Cream  
Makers  
Cookware  
Toaster Ovens  
Wafflemakers  
Coffeemakers  
Food  
Processors  
Cuisinart offers an extensive assortment of top quality products to make life in the  
kitchen easier than ever. Try some of our other countertop appliances and  
cookware, and Savor the Good Life®.  
©2011 Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
11CT122044  
IB-10960  
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