DASH Safe Slice Mandoline Slicer User Guide

DASH Safe Slice Mandoline Slicer

IMPORTANT SAFEGUARDS

• Read all instructions.
• Remove all bags and packaging from the Mandoline before use.
• Make sure the Mandoline is cleaned thoroughly before using.
• Never leave the Mandoline unattended when in use.
• Do not use the Mandoline for other than its intended use. For household use only. Do not use outdoors.
• Close supervision is necessary when any Mandoline is used by or near children.
• Never touch moving parts.
• This Mandoline uses sharp blades. Exercise extreme caution when using and cleaning the Mandoline to avoid personal injury.
• Never touch the blades while in use.
• Never add ingredients while the Mandoline is operating.
• Never use hot ingredients.

PARTS & FEATURES

THICKNESS ADJUSTMENT

• The Thickness Adjuster ranges from 0-8 millimeters and makes thick/thin slices, julienne, matchstick and dice cuts
  

  thickness chart
  0	<1mm
  1                   1mm
  2	2mm
  3               3mm (1/8″)
  4	4mm
  5                   5mm
  6	6mm (1/4″)
  7                   7mm
  8	8mm

BEFORE FIRST USE

1. Before using your SafeSlice™ Mandoline, make sure the Main Stand is pulled all the way out or the Ingredient Container will not sit properly (photo A).
2. Both sides of the stand should click securely into place (photo B).

Setting up YOUR SafeSlice™ Mandoline

NOTE: Some larger ingredients like sweet potatoes may require that you slice them in half before placing in the Ingredient Chute.

1. Insert the Ingredient Chute by first pressing upward on the three little white bars that represent the tab that lifts the Chute Release (photo A)
2. With the Chute Release lifted, you can insert the Ingredient Chute with the rounded end closest to the Chute Release. Always insert the Ingredient Chute by first aligning the lower flat end closest to the Blade (photo B)

Guide to cuts & slices

• THIN & THICK SLICES
• The Thickness Adjuster ranges from 0-8 millimeters. Slice fruits and vegetables for chopped salads, vegetarian lasagna, and more delicious recipes. Use the Thickness Adjuster on your Mandoline to set how thick or thin you would like your slices.
• DICE
• Dicing vegetables involves cutting your ingredient into small blocks or “dice”. Dicing allows for better flavor and texture when you’re cooking. A small dice is usually about ¼” cube.

Slicing

1. Start by setting up your SafeSlice™ Mandoline according to the instructions on pages 10 to 13. Set your Thickness Adjuster for your preferred slice size. Higher numbers correspond to thicker slices. Place your chosen ingredient in the Ingredient Chute and use the Ingredient Pusher to push your ingredient against the Blade. Push down on the Handle to slice and then release (photo A).
2. Continue to use the Ingredient Pusher to guide your ingredients against the Blade while you press and release the Handle to slice. Repeat until your ingredients are sliced to your liking (photo B).

Matchstick

1. Start by setting up your SafeSlice™ Mandoline according to the instructions on pages 10 to 13. Set your Thickness Adjuster to 7 (photo A).
2. Unsnap Knob 1 (the Knob may stick) and rotate the Knob a full 360°. Snap the Knob back into place (photo B).

Julienne

1. Start by setting up your SafeSlice™ Mandoline according to the instructions on pages 10-13. Set the Thickness Adjuster to from 1-3 mm (photo A).
2. Unsnap Knob 1 (the Knob may stick) and rotate the Knob a full 360° (photo B).

Dice

1. Start by cutting flat slices according to the instructions for Slicing (page 16) (photo A).
2. Set the Thickness Adjuster from 6-8 mm (photo B).

Cleaning & maintenance

• Your SafeSlice™ Mandoline is top-rack dishwasher safe. To clean the Blade of your Mandoline, use the included Cleaning Brush to dislodge pieces of food. Use extreme caution when using the Cleaning Brush.
• Always use the Cleaning Brush when you clean the appliance. Never put your fingers near the Blade. Colorful, juicy foods like beets may cause staining on the appliance.
• To clean, wipe down gently with cooking oil to remove the stain. Softer fruits and vegetables may not slice evenly and/or get stuck on the blades, making the Mandoline difficult to clean. Use harder vegetables for more consistent slicing.

Troubleshooting

RECIPE GUIDE

Potato gratin

Ingredients:

• 1 cup milk
• 3 lbs Yukon Gold potatoes
• ¼ lb Gruyère cheese grated
• ¼ lb Parmigiano-Reggiano cheese, grated
• 2 cloves garlic pressed or minced
• 10 sprigs of fresh thyme, leaves separated
• 2 tsp salt black pepper

Directions:

1. Preheat the oven to 400°F. In a large bowl, combine the heavy cream and milk.
2. Using your Mandoline, slice the potatoes very thinly. As you finish slicing each potato, place it into the cream/milk mixture. When the potatoes are all sliced, add the Gruyère and Parmigiano-Reggiano cheese to the bowl, along with the garlic, thyme leaves, salt, and a few cracks of black pepper. Toss well.
3. Pour the potatoes and cream into a baking dish, then cover the dish tightly with aluminum foil. Place the baking dish on a sheet pan, then bake for 1 hour.
4. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top

Apple tart

Ingredients:

• Pastry
• 2 cups all-purpose flour
• ½ tsp kosher salt
• 1 tbsp sugar
• 12 tbsp cold, unsalted butter, diced (do not use your Mandoline for this part)
• ½ cup ice water
• Apples 4 granny smith apples
• ½ cup sugar
• 3 tbsp (½ stick) cold unsalted butter, small diced
• ½ cup apricot jelly
• 2 tbsp water

Directions

1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10×14″. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores. Slice the apples thinly using your Mandoline. Place overlapping slices of apples down the middle of the tart and continue making rows on both sides of the first row until the pastry is covered with apple slices.
3. Sprinkle with the ½ cup of sugar and dot with the butter. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart’s done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Allow to cool and serve warm or at room temperature.

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DASH Safe Slice Mandoline Slicer-FAQs