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using your electric knife
The blades are very sharp. Never touch the serrated edge of the blades. To prevent
injury, take care when assembling, disassembling and cleaning.
ALWAYS ensure your electric knife is switched off and unplugged from the mains supply
socket before assembling, disassembling or cleaning.
Never operate your electric knife without the blades correctly fitted to the motor
handle.
Keep hands, fingers, hair, clothing, the power cord and other utensils away from the
moving blades during operation to prevent injury to yourself and damage to your
electric knife.
Because the blades move backwards and forwards, never place your hand on top of the
blade to support it while using your electric knife.
1.
Assemble the blades and fit them to the motor handle (see page 8).
.
Plug the power cord into the mains supply and switch on.
.
Hold the motor handle securely and position the blade near the food to be sliced.
.
To operate, press and hold the on/off button. Slice food in a downwards or crossways
motion, keeping the blade away from your fingers and body. Guide the knife blades through
the food to be sliced, pressing down lightly. There is no need to use a sawing motion with
your knife.
.
To stop your electric knife, release the on/off button.
6.
After use, switch off and unplug your electric knife from the mains supply socket. Remove the
blades from the motor handle (see page 8).
In the unlikely event of the blades getting stuck in operation, switch off and unplug your electric
knife from the mains supply socket. Do not try and release the blades while your electric knife is
plugged in and switched on.
carving poultry
Chickens and turkeys are carved in much the same way, although with large turkeys the breast is
usually carved first and the legs are removed afterwards. Before carving allow the meat to rest for
about 1 minutes. This will allow for the juices to redistribute and the meat will be more tender,
and easier to carve.
1.
Place the chicken/turkey, breast side up on a carving board and steady with a carving fork.
Using the Electric knife, cut the skin between the thighs and breast.
Bend the thigh outwards and cut straight through the hip joint, removing the whole leg.
Separate the thigh from the drumstick. Remove the wings in a similar way.
.
Starting at the neck cavity, begin to carve the breast meat evenly.
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