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Slicing
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• Use to slice bread, meat,
vegetables and to cut cakes.
• Always place food to be
sliced on a stable wooden
or plastic cutting board. Do
not slice food on crockery,
or on metal, or bench tops
as scratching may occur.
• Gently guide blades
through food. A sawing
action is not necessary.
Do not force blades
through food.
• To maintain sharpness of
blades, do not cut through
frozen foods, bones, fruit
pips and stones or any other
hard substances.
• For best results when
carving meat and poultry,
allow cooked meat to stand
for 10–15 minutes before
slicing. This allows the
juices to set and makes
carving easier and neater.
• Before carving meat or
chicken, remove any
skewers.
• A carving fork is
recommended for steadying
meat and assists in carving
even slices.
• Do not attempt to sharpen
blades.
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