Zyliss Easyslice Mandoline Users Manual
safety rail-guided slicer easyslice mandolineTM to the manual d756e879-5ba7-4322-9685-e00037d58158
2015-02-03
: Zyliss Zyliss-Easyslice-Mandoline-Users-Manual-475282 zyliss-easyslice-mandoline-users-manual-475282 zyliss pdf
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Page Count: 12
safety rail-guided slicer
easy slice
mandoline™
use & care guide
with gourmet
recipes
TM
TABLE OF CONTENTS
Mandoline Components ........................................ Page 3
Understanding Your Mandoline ............................ Pages 4 - 7
Food Holder ............................................... Pages 4 - 5
Food Guide .................................................... Page 4
Rail-Guide System ............................................. Page 4
Handle ........................................................ Page 5
V-Shaped Blade ............................................... Page 5
4 Slicing Inserts; 2 Julienne Blades .......................... Page 6
Storage Caddy ................................................ Page 7
Using Your Mandoline ........................................ Page 7
Recipes ................................................... Pages 8 - 11
Cleaning Your Mandoline .................................. Back Cover
INTRODUCTION
The Zyliss® easy slice mandoline™ is based on extensive consumer research and
innovative, state-of-the-art engineering. The Mandoline meets specific ergonomic
needs and provides a functionality that makes the tool both efficient and fun to use.
The Zyliss Mandoline has been created to make its use comfortable and tireless.
The product is ergonomically adapted to body posture and range of motion so that
the user will feel as if the tool were an extension of his/her own hand.
• The Zyliss Mandoline contains a V-Shaped Stainless Steel Blade
for superb slicing of vegetables and fruits.
• Uniformly slices and cuts julienne (strips) vegetables and fruits
• Creates paper thin to thick slices for professional results every time
• Handles large quantities of food efficiently
• Guaranteed to last
2
CAUTION: SHARP BLADES. ALWAYS USE FOOD HOLDER
TO SLICE FOOD. KEEP OUT OF THE REACH OF CHILDREN.
Thin Julienne Insert – 1/8"
(3.5mm) Thick Julienne Insert – 1/4"
(7mm) Slicing Insert – 1/32"
(.75mm)
Slicing Insert – 1/16"
(1.5mm) Slicing Insert – 1/8"
(3mm) Safety Slicing Insert – 1/4"
(7mm)
Storage Caddy
• Slicing Inserts and
Julienne Blade
Inserts Snap into
Storage Caddy for
Safe Keeping.
Food Guide
Food Holder
(Right or Left Hand Use)
Non-Skid
Rubber Feet
Ergonomic
Handle for
Perfect
Balance
Safety Lock
and Release
Button
Safety Slicing
Insert
V-Shaped Blade
Sliding Rail
Sliding Rail
Unit Base
3
SAFETY RAIL-GUIDED MANDOLINE
Storage
Caddy
Inserts Lock
in for Safe
Keeping
4
Food Holder
Accommodates long and thick foods. While guided on rail, one side of Holder
can be lifted into an angled position as needed.
Rail-Guide System
Unique design of Zyliss Mandoline
offers sliding track for safe, easy and
controlled back and forth motion.
Food Guide
Used to push food down
and hold it in place.
It attaches to rail
on either side
of Unit Base
for right or left-
handed use.
Each component of the Zyliss Mandoline is designed
for maximum safety and ease of use.
Food Holder
The receptacle where the user
inserts food to be sliced or cut.
UNDERSTANDING YOUR ZYLISS MANDOLINE
• Ergonomic and Designed for Safe Handling
Food Holder
Diamond-shape allows thin foods to be placed
and held at the edge of the Holder for best
slicing results.
Ergonomic Handle for Perfect Balance
Ergonomically designed handle positioned beneath unit permits full range of slicing motion
and guarantees the utmost safety.
Handle offers two holding positions. User may hold the unit either palm up or palm down,
whichever is more comfortable.
Palm Up Palm Down
Specially Marked Safety Insert
(7mm thickness)
Stores in Unit Base and covers
V-Shaped Blade from the bottom.
In Storage
Slide-on Storage Caddy covers
top of V-Shaped Blade for safe,
compact storage.
Plastic Blade Protector
Packed with product, is reusable
for safe storage.
V-Shaped Stainless Steel Blade
Permanently positioned in the Unit Base.
5
Thin Julienne
Insert – 1/8"
(3.5mm)
Safety Slicing
Insert – 1/4"
(7mm)
Slicing Insert – 1/32"
(.75mm) Slicing Insert – 1/16"
(1.5mm) Slicing Insert – 1/8"
(3mm)
Thick Julienne
Insert – 1/4"
(7mm)
Safety Lock and Release Button
Locks Slicing Insert or Julienne Blade into Unit Base. Allows user to slide
appropriate Insert into place, remove it and replace with another.
6
4 Slicing Inserts
Each Insert is designed to create a different size food slice.
The size of the slice is marked on the top end of each
Insert in type (millimeters) and graphically with a blue bar.
These marks are also visible inside the Storage Caddy,
a convenient feature when selecting Inserts during use.
Safety Slicing Insert - 1/4"
During storage, Safety Slicing Insert remains
in Mandoline to protect V-Shaped Blade from
the bottom.
2 Julienne Blades
Designed to create a different thickness of julienne.
Stores 3 Slicing Inserts and 2 Julienne
Blades. (The Safety Insert remains in
Unit Base to protect V-Shaped Blade
from the bottom.)
Storage Caddy
Compact Storage Caddy locks in and holds Slicing
Inserts and Julienne Blades.
During use, Caddy sits upright on counter, making
Slicing Inserts and Julienne Blades easily
retrievable. Air holes let Inserts drip dry after washing.
In storage, Caddy slides onto Unit Base covering
V-Shaped Blade.
Place food inside
Food Holder.
Select Slicing Insert
or Julienne (Strip)
Blade Insert
depending on need.
Secure Insert by
locking into Unit Base.
Attach Food Holder
to rail on either
side for right or
left-handed use.
Hold food down with
Food Guide and
move Food Holder
back and forth over
V-Shaped Blade.
Create Julienne cuts.
Also slices longer
and thicker
vegetables/fruits.
USING YOUR MANDOLINE
Tip: To make operation even easier, lubricate Unit Base
with a light treatment of water or cooking spray.
7
Non-Skid Rubber Feet
Prevents Zyliss Mandoline from slipping
and holds Unit Base securely on counter.
Indent on Edge of Base
Allows user to securely place and operate
Mandoline on top of a bowl.
8
4 Salmon filets (4 oz)
1 1/2 oz Salad greens
(arugula, sorrel, spinach,
endive or other field greens)
3 Tbsp Olive oil
4 slices Beefsteak tomato
2 1/2 oz Spinach leaves
1/3 oz Shallots
1 Garlic clove (small)
1 1/2 lb Potatoes
3 cups Vegetable or Canola oil
4 Basil leaves
Salt
Pepper
Lemon juice
INGREDIENTS
sautéed salmon with french fries
makes 4 servings
12 oz Pkg. Penne Pasta
1/2 Zucchini (medium) cut in half lengthwise
1/2 Carrot (medium) cut in half lengthwise
1/2 Japanese eggplant, (small) cut in half lengthwise
1/2 Red onion (small) cut in half
1 lb Shrimp (medium) shelled and cooked
1/4 cup Olive oil
3 Tbsp Fresh lemon juice
2 Garlic Cloves, crushed
1/2 tsp Italian herbs (dried)
1/2 cup Fresh basil, shredded
INGREDIENTS
PREPARATION
Cook pasta according to package directions, until al dente. Drain and transfer to a salad bowl.
Slice vegetables using 7mm insert, food holder, and food guide. Oil pan and sauté vegetables in skillet until
lightly brown. Meanwhile, combine olive oil, garlic and Italian herbs. Top pasta with sautéed vegetables and
shrimp. Top with salad dressing, toss lightly and garnish with shredded basil to serve.
May be served warm or chilled.
TIP: A small amount of cooking spray helps vegetables and food guide glide across base.
penne pasta with shrimp
makes 4 - 6 servings
PREPARATION
Marinate filets in lemon juice, salt and pepper. Wash and briefly immerse tomatoes in hot water for about
10 seconds, and then place into cold water: peel, halve and deseed.
Peel the potatoes. Slice potatoes using the thin 3.5mm or thick 7mm julienne insert, food holder, and guide.
Place the julienne potatoes into cold water.
In a pan, brown the filets in olive oil. Steam the spinach, shallots and garlic to desired tenderness.
Dry potatoes and deep-fry in oil. Remove and drain on paper towels, keep warm.
Place a halved tomato on a plate, fill with spinach mixture and top with filet, lettuce leaves, red onions and herbs
to garnish. Cover with remaining tomato half. Arrange french fries around the tomato or serve separately.
TIP: After cutting potatoes place in cold water to keep from browning.
9
julienne vegetables on baby greens
5 oz Bag of Baby Arugula Blend Salad greens
(or favorite blend of: arugula, baby spinach, watercress)
3 cups Mixed Vegetables
(carrots, zucchini, cucumber, jicama, red radishes)
2 Sweet peppers (orange, red, or yellow)
1 Beefsteak tomato
4 oz Gruyere or Parmesan Romano cheese (coarsely grated)
INGREDIENTS
3/4 cup Sour cream
3/4 cup Water
4 Tbsp Fresh Chives, finely chopped
Salt, pepper, paprika to taste
8 sprigs Thyme
DRESSING
makes 4 - 6 servings
PREPARATION
Mix all ingredients for the dressing, adjust seasonings to taste and chill.
Wash and dry salad greens. Wash, peel and cut vegetables for Mandoline use. Wash and slice tomato into 1/4 inch
segments. Julienne vegetables using the 3.5mm julienne insert, food holder, and food guide. Slice the peppers using
the 3mm slicing insert.
In a bowl, toss all vegetables and grated cheese with dressing.
Arrange salad greens on a plate, top with vegetable and cheese mixture. Garnish with thyme.
TIP: Thoroughly dry salad greens to eliminate watered-down dressing.
PREPARATION
Preheat oven broiler to 425 degrees.
Slice lemon, pepper and ginger with 7mm slicing insert, food holder, and food guide. Julienne zucchini, squash and
carrots using the 7mm julienne insert, food holder, and food guide.
Cut heavy duty foil twice the length of salmon enough to enclose it in a pouch-like wrap. Place foil on a baking
sheet, center 1/2 the lemon slices on foil creating first layer. Place salmon filets on top of lemons and layer
remaining lemon slices and rosemary on filets. Pour ponzu sauce over filets. Bend foil edges upward and crimp
edges. Slice foil wrapped filets off baking sheet and into broiler. Broil 15-20 minutes, depending on thickness of
filets. Filets will be opaque throughout when cooked.
Meanwhile heat oil until hot then add peppers and ginger, stir fry 1 minute. Add julienned vegetables and sauté for
2 minutes. Sprinkle soy sauce and sake over vegetables and toss. Cover pan and cook for an additional 3 minutes.
TIP: Substitute cooking sherry for sake if desired.
broiled salmon with stir fry vegetables
1 1/2 lb Salmon filets
1 Lemon
2 Sprigs Rosemary
1/3 cup Ponzu sauce
(citrus flavored soy sauce)
2 Zucchini (small)
2 Yellow squash (small)
2 Carrots (medium)
1 Red bell pepper (large)
1 cup Snow peas (sliced)
1 Tbsp Fresh ginger
1 Tbsp Olive oil
2 Tbsp Soy sauce (low sodium)
1/2 oz Sake (optional)
INGREDIENTS makes 4 servings
10
japanese noodle salad
3.5 oz pkg Japanese (potato) Starch Noodles
2 Cucumbers
1 Head Lettuce
6 oz Honey baked ham
2 Tbsp Sesame seeds
1/2 tsp Wasabi (Japanese horseradish powder)
4 Tbsp Rice wine vinegar
2 Tbsp Soy sauce (low sodium)
2 Tbsp Sesame oil
1/4 tsp Black pepper
INGREDIENTS
6 Potatoes (medium)
3 cups Milk
3 Tbsp Flour
3 Tbsp Unsalted butter
3/4 tsp Sea salt
1/4 tsp Black pepper
Shortening
INGREDIENTS
PREPARATION
Wash and dry cucumbers and lettuce. Peel and remove cucumber seeds. Julienne cucumber, lettuce and ham using
the thin 3.5mm julienne insert, food holder, and food guide. Boil noodles for 5 minutes, drain and rinse in cold
water. In a large bowl, combine oil, vinegar, soy sauce and Wasabi, stir in noodles. Toss remaining ingredients
together. Chill until served.
TIP: Substitute horseradish powder for the Wasabi.
makes 8 servings
PREPARATION
Preheat oven to 350 degrees. Grease 3 quart pan with shortening. Slice potatoes using the 1.5 mm slicing insert,
food holder, and food guide. Layer pan with 2 sliced potatoes, sprinkle with 1/4 tsp salt and top with 1 Tbsp flour.
Repeat this process twice more. Pour milk over layers. Bake 1 hour 15 minutes covered. Uncover and bake 15-20
additional minutes to brown.
TIP: Top with shredded cheese to make au gratin potatoes.
scalloped potatoes
makes 8 servings
10-12 Firm Roma Tomatoes
1 lb Caprese Mozzarella Cheese
1/4 cup Green onions finely sliced
1/4 cup Italian basil finely sliced
1/3 cup Olive oil
1/2 tsp Oregano leaves crushed
INGREDIENTS
PREPARATION
Unwrap and slice the mozzarella using the 7mm slicing insert, food guide and holder. Wash and slice tomatoes
using the 7mm slicing insert, food guide and holder. Mince garlic, slice basil and onions. Combine all dressing
ingredients; garlic, vinegar, oil and oregano leaves.
On a platter alternate tomatoes and cheese, drizzle with dressing and sprinkle with basil and green onions.
TIP: Partially freeze cheese for easier slicing.
caprese salad
makes 6 - 8 servings
2 cloves Garlic minced
1/4 cup Balsamic vinegar
DRESSING
11
Wash fruits. Cut and de-stone peach. Slice fruits using the 3mm slicing insert, food holder, and food guide.
In a punch bowl combine orange and lemon juices with sugar. Add remaining ingredients. Add ice as desired.
Garnish glasses with a mint leaf.
fruity sangria
1 Orange
1 Lemon
1 Peach
1/2 cup Superfine Sugar
1/2 cup Lemon juice
1/2 cup Orange juice
16 oz Lemon-lime carbonated beverage
(Sprite or 7-Up)
4/5 qt Cabernet Sauvignon wine (optional)
1 bunch Fresh mint leaves
INGREDIENTS
PREPARATION
TIP: Substitute equal parts of white and purple grape juice for wine.
makes 9 servings (6 oz cups)
lemon kiwi tartlets
4 Eggs
1 tsp Grated lemon peel
1/2 cup Superfine sugar
1/2 cup Fresh lemon juice
1/2 cup Unsalted butter
1/4 cup Heavy whipping cream
4 Kiwis
1 Pint Strawberries
6 oz Raspberries
6 4-inch prepared crust
Whipped Cream
INGREDIENTS makes 6 servings
TIP: Brush top of fruit with warmed apricot jam for a nice glaze.
Preheat oven to 325 degrees.
Peel and slice Kiwis with the .75mm slicing insert, food holder, and food guide. In a 2 quart sauce pan, over low
heat, whisk together lemon peel and sugar. Add lemon juice, butter and cream. Continue to whisk and cook about
10 minutes until filling is thick.
Spoon filling into prepared crust. Bake for 15 minutes, until filling is slightly brown. Cool completely. Decorate
with kiwis, strawberries and raspberries. Chill and garnish with whipped cream just before serving.
TIP: Substitute coconut milk for Malibu Rum.
PREPARATION
caribbean fruit dream
2 Apples
1 Kiwi
1 cup Watermelon
1 Mango
1 Peach
1/2 cup Fresh lemon juice
3 Tbsp Malibu Rum (optional)
4 Slices Lemon
4 Strawberries
4 Cherries
4 Wooden skewers
Granulated sugar
INGREDIENTS makes 4 servings
Clean and dry fruits.
Halve and remove apple seeds and de-stone the peach. Peel the kiwi, mango, and halve the watermelon.
Julienne fruits using 7mm julienne insert, food holder, and food guide. Marinate fruits in rum and lemon juice.
Spear the lemon slices, strawberries and ground cherries onto skewers.
Wet the rim of a glass with water and dip into granulated sugar.
Fill glass with julienne fruit and garnish with spears.
PREPARATION
CLEANING YOUR MANDOLINE
All parts are dishwasher safe, top rack.
For optimum blade performance, it is recommended that you do not
put Unit Base with V-Shaped Blade or Julienne Blades in
dishwasher. High heat and severe environment will dull blades over
time. It is best to wash the Unit Base with V-Shaped Blade and
Julienne Blades in warm water with mild detergent.
Should the components become stained by certain foods during use, you may
clean them with vegetable oil. You may also remove stains by rubbing with a
fresh lemon or by soaking components in warm water with lemon juice.
(Cover photo)
Finished dish you can create with your
Zyliss® easy slice mandoline.™
Zyliss USA
Foothill Ranch, CA 92610
(888) 794-7623
www.zylissusa.com
PATENT PENDING
© 2004 Zyliss USA. All rights reserved.
Zyliss Switzerland is a registered trademark.
Use and Care Manual Item # 11700.4
CAUTION: THE V-SHAPED BLADE AND JULIENNE BLADES
ARE VERY SHARP. ALWAYS OPERATE THE UNIT ACCORDING
TO INSTRUCTIONS TO AVOID INJURY.
