2|Bron Professional Stainless Mandolin Model 20638CHB
cutting plate (3) completely. Failure to do so may result
in damage to the fluted cutting plate.
- Neutralize the central cutting plate (2) by adjusting the
main plate (1) to the same level as the central cutting
plate, so that the vegetable does not catch on the blade.
- NOTE: The safety guard cannot be used to slice using
the fluted cutting plate (3).
See below for additional safety precautions.
Adjusting for cutting straight slices...
To make potato crisps, soufflé potatoes, gratin dauphinois, Vichy carrots, making slices from 0.3 mm. to 10
mm. thick:
- Having set up the slicer as above, neutralize the fluted
cutting plate (3) by dropping it to the same level as the
central cutting plate (2) by means of its lever (8), so that
the vegetable does not catch on it. This is especially
important when using the safety guard during slicing
operations.
- Raise the main plate (1) to its maximum height by
using the lever (7).
- Disengage the set of cutters (5) by pulling the crank
handle (6) off its resting rivet and allowing it to hang
freely.
- Adjust to the desired thickness of cut by lowering the
main plate (1) by using the lever (7).
- Cut the vegetables at their widest point in order to
obtain well shaped slices.
Adjusting for cutting small sticks...
To make French fries, straw potatoes, matchstick potatoes, julienne vegetables, etc.
- Raise the main plate (1) to its maximum height by
using the lever (7).
- Pull out the crank handle (6), turn it up or down to
expose the blades for the desired size cut, locking it onto
its resting bolt. (If the main plate (1) is not raised to its
maximum height, the blades will not turn to the desired
position without incurring possible damage.)
- Adjust the thickness of cut by lowering the main plate
(1) by raising or lowering its lever (7).
Adjusting for fluted cuts...
To make lace-cut potatoes, crinkle-cut potato slices, scalloped slices, etc.
- With the main plate (1) raised to its maximum height,
neutralize the set of cutters (5) by pulling the crank
handle (6) off its resting bolt and allowing it to hang
freely.
- Neutralize the central cutting plate (2) by adjusting the
main plate (1) to the same level as the central cutting
plate, so that the vegetable does not catch on the blade.
- Adjust the fluted cutting plate (3) to the desired
thickness of cut by raising or lowering its lever (8).
- Lace-cut potatoes can be made by adjusting the fluted
cutting plate (3) to about 3 mm. (3/32") above the
central cutting plate (2).
- First make a cut, then turn the vegetable a quarter of a
turn (90º) to make the second cut, which will produce a
perforated cross-cut pattern. Continue turning a quarter
turn with each cut.
- If the slice tears (too thin), raise the fluted cutting plate
(3).
- If the slice is not perforated (too thick), lower the fluted
cutting plate (3).
- The pattern of perforations may be altered by varying
the amount of turn give to the vegetable between cuts.
- Crinkle-cut potatoes are made by cutting slices in the
same direction, on the fluted cutting plate (3).
Adjusting for varied and decorative cuts...
To make grooves, wavy-cut sticks, lace-cut slices, etc.
