Types Of Slices - Weston MANDOLINE VEGETABLE 01-0006 Mode D'emploi

TYPES OF SLICES

JULIENNE BLADES
The three Julienne Blades that come with the Vegetable Slicer have the
following thicknesses – 3/16", 5/16", and 7/16". The more teeth on the Blade, the
THINNER the sticks of vegetable/fruit will be. The less teeth on the Blade, the
THICKER the sticks of vegetable/fruit will be .
Only use the Julienne Blades with the Straight Edge Slicing Blade. Do not use
them with the Waffle Blade.
• Cut the vegetables/fruit in sections corresponding to the desired
length of the julienne strips (approximately 3"-6" (7.6 - 15.2 cm) long).
• Place the vegetable/fruit lengthwise onto the Food Pusher Spikes.
SMOOTH BLADE
This is the Vegetable Slicer's main Blade and features a straight edge for basic
slicing.
The straight edge of the Smooth Blade is ideal for slicing a variety of foods from
carrots and cabbage to lemons and potatoes.
• For straight cuts, place the vegetable/fruit either endwise or
lengthwise onto the Food Pusher Spikes.
WAFFLE BLADE
The Waffle Blade creates crinkle and waffle cuts, and is easy to use with any fruit/
vegetable. A crinkle cut requires only one pass over the Blade.
WAFFLE CUTS
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 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
Blade.
• Next, rotate the vegetable/fruit 90
over the Blade to complete the cut. This rotation will create an
opposing crinkle cut on each side of the vegetable/fruit.
and make a second pass
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