Bron Rouet

Set-up for Use

Prior to first use, wash the Rouet in warm water and allow to dry. To avoid injury, note where the straight blade (1), circular blade (2), and removable cutter block (3, if in place) are positioned. Place the Rouet on a counter-top surface so that the suction-cupped feet (4) are firmly planted. Positioned with the crank handle (5) on the right (if you are right-handed; vice-versa if left-handed).

Shaping Garlands

The straight blade (1) and the circular blade (2), which is permanently fixed to the blade holder (6), are used for making garlands. Center and push one end of the vegetable onto the circular blade (2) and slide the carriage (7) to meet the other end of the vegetable, centered on the prongs of the vegetable holder (8).

Turn the crank handle (5) clockwise and push the sliding carriage (7), advancing it into the cut. Adjust the thickness of the cut with the knurled knob (9) located on the back of the blade holder (6).

Cutting Strands

Choose a blade cutter block (3) for making vegetable strands in angel hair (1mm), spaghetti (2mm), or tagliatelle (4mm) shapes. On the back of the blade holder (6), check that the fastener clip (10) is not blocking the cutter blade slot. Hold a cutter block (3) with the "+"symbol on the backside pointing up, and push all the way in to the slot. Flip the fastener clip (10) clockwise to lock cutter in place.

Place vegetable and continue cutting operation as described in previous garland cut instructions, also adjusting the thickness by turning the knob (9).

Remove the blade (3) by moving the fastener clip counter clockwise and pulling the cutter block (3) straight out, grasping it at the two rounded cutouts on the blade slot (11).

Special Vegetables

Leaf vegetables such as red or green cabbage and onions, should always be cut without a cutter block attached. If block is left in, a vegetable mush will result. Because these vegetables are naturally formed in a series of layers, strand shapes will form using just the straight and circular blade set-up.

Cleaning and Maintenance

The Rouet can be cleaned easily by holding the unit under running water and scrubbing away any residues with a soft brush. Wash the cutter blades separately, also under running water. A soft bristled toothbrush works fine for cleaning in between the blades. The Rouet can also be cleaned in the dishwasher if necessary. Remove the cutter blade block before machine-washing the unit. The straight blade can be sharpened on a fine whetstone. Remove the blade using an allen wrench and sharpen on the beveled edge.

A Few Tips

• Use firm, fresh, evenly shaped vegetables for best results with less waste.
• For more decorative shapes, cut grooves or channels into sides of vegetables before cutting on the Rouet.
• For hard vegetables, firmly push the carriage while turning the handle. For softer vegetables apply less pressure.
• To give better shape to cut vegetables, place decorative strands in ice water for about 15 minutes prior to use.
• Slide carriage by pushing at its base (attached to carriage rails)