Set Up For Use

Turn your mandoline upside down to expose the folding stand (4) with rubber feet at one end.Grab the crossbar at the end with the rubber feet and pull it up to about a 45 degree angle.Then grab the other crossbar and pull it out, inserting it into the lip (9) on the top of your mandoline. (CAUTION: Be careful of the set of cutters just to the side of this crossbar.) You are forming an upside down "V" with the folding stand. Turn your mandoline over, resting the rubber feet on your working surface.Your mandoline should now look like a small ramp.

When using the mandoline, we prefer to have it facing away from us when slicing and we like to grip the stand with our free hand to help stabilize it.Also, we place a small plate underneath to catch our slices.

The Adjustments

All cuts are made by adjusting three key parts of your mandoline - the main plate (1), the fluted cutting plate (3), and the set of cutters (5) at the center back of the mandoline.

The main plate and the fluted cutting plate are raised and lowered by their respective levers (7 & 8) that are directly below each plate.You may notice that the levers are somewhat stiff; it is important that they remain so.Try moving the levers up and down to see how they adjust the blades.

The set of cutters is adjusted by the crank handle (6). You will see that the set of cutters has two sides. One side has the blades spaced 1/8" apart, the other 3/8".The crank handle is used to switch sides.When using the set of cutters, you should lock the crank handle by pushing it onto one of the two pins (10). IMPORTANT:The main plate must be raised all the way every time you switch sides in order to avoid damaging the set of cutters.

The Basic/Straight Cut

Straight slices are made using the central cutting plate (2), which has a razor sharp edge. The fluted cutting plate (3) should be lowered and the crank handle should be disengaged from the pins and allowed to dangle straight down. (This will ensure neither gets damaged.)Raising and lowering the main plate (1) controls the thickness of your slices. The lower the main plate, the thicker the slices.(If it is too low, you will see that it interferes with the set of cutters). Now you can place the hand guard on its rails making sure the arrow on its handle is pointing down the ramp.Place your vegetable in the hand guard’s hopper and begin slicing.

Matchstick, Julienne And French-Fry Cuts

These cuts are made by the set of cutters (5).First raise the main plate (1) completely.Then select your cut; for matchstick (or julienne) cuts, use the 1/8" spacing, for french-fry use the 3/8" spacing.Be sure to push the crank handle into one of the two pins to hold the set of cutters in place.Now lower the main plate to get your desired thickness.

Place the hand guard on its rails, making sure the arrow on its handle is pointing down the ramp.Place your vegetable in the hand guard's hopper and begin slicing.Please Note: Because there are many cutting surfaces engaging the vegetable, it will be harder to push the vegetable through the set of cutters than to prepare simple slices.You will need to apply more pressure on the hand guard; push quickly and vigorously.

Crinkle Aand Gufrette (Lattice) Cuts

Remove the hand guard - it is not used with the fluted cutting plate (3).Take the set of cutters (5) off-line by first raising the main plate and then disengaging the crank-handle and letting it hang straight down. Now completely lower the main plate (1) so that vegetables can freely slide over it without being sliced.

Raise the plate with the fluted cutting blade (3) until it clears the level of the central cutting plate.Pressure and motion will be applied to the vegetable by hand. The safest way is to "palm" the vegetable with fingers extended.

For gaufrettes (lattice cut), after slicing the vegetable across the fluted blade for the first slice, turn the vegetable 90 degrees for the second.Keep turning the vegetable at a 90 degree angle before each new slice. If your slices tear, you are cutting too thin and you should raise the fluted blade; if they have no lace-pattern, then you are cutting too thick and you should lower the blade. Various patterns can be achieved according to the degree of turn.

Since the hand guard is not used for these cuts, we strongly advise you to use a safety glove that is highly cut-resistant. The glove will provide protection and peace of mind when you use the fluted blade, which will help you make faster, more confident cuts.Gloves are available at PCD.

Cleaning and Maintenance

Disengage the set of cutters, lower the fluted blade, and drop the main plate even with the central cutter. Hold the Mandoline firmly and rinse and clean under warm water with a bristle-type scrub brush. Be sure to remove any large pieces in the set of cutters with the brush. Your Bron Mandoline is dishwasher safe.However, frequent cleaning this way can contribute to the dulling of the cutting edges.From time to time, check the tightness of the nuts.