User's Manual

HOW TO USE YOUR ELECTRIC KNIFE
IMPORTANT: CLEAN BEFORE USING THE FIRST TIME!
See the CARE AND CLEANING section for more information.
USING YOUR ELECTRIC KNIFE
Be sure the electric cord is not connected to the outlet when
inserting or removing the knife blades.
1. Pick up the knife blades by drip
guards, holding the blades between
the thumb and forefinger. Avoid
touching the sharp, scalloped edges
of the blades. (Figure 1)
2. Insert the raised rivet on one blade
into the key-hole slot on the other
blade. This locks the ends of the
blades. (Figure 2)
3. Holding both blades with the drip
guards between the thumb and
forefinger, and with the scalloped
edges of the blades facing away
from the hand, slide the ends of
the blades into the opening on the
front of power handle. DO NOT PRESS
THE BLADE RELEASE BUTTON WHEN
INSERTING THE BLADES.
4. Push gently on each drip guard
towards the electric knife until
the blades “click” into place. Make
sure the blades are firmly engaged.
Cutting edges of the blades should
Figure 1
Figure 2
Figure 3
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be facing downward, away from the
handle. (Figure 3)
5. Plug the electrical cord into an
electrical outlet. Use only voltage
specified on bottom of the unit.
6. Press and hold the On-Off switch
located on top of the handle
to activate the knife and begin
carving. (Figure 4)
7. Guide the knife blades through the food to be sliced, pressing
down lightly. A back and forth sawing motion is unnecessary.
The movement of the blades slices the food for you.
8. When slicing is complete, release the On-Off switch to stop the
blade action. Unplug the cord from the electrical outlet.
TIPS FOR CARvING WITH THE ELECTRIC KNIFE
Use a carving board to avoid scratching china, metal platters or
countertops.
Allow a roast to stand 15 to 20 minutes after roasting. Keep in a
warm place. The meat will be easier to carve. Use a fork to hold
meat when carving.
Remove all skewers from the meat before carving.
CARvING A STANDING RIB ROAST OF BEEF
Suggestions: Have your butcher remove the backbone of the roast
and cut the rib bones short.
Arrange the roast on a cutting board with the largest end of the
roast down and the rib side to your left. The small end of the
roast is nearest the carver. Insert a carving fork between the two
top ribs.
Slice across the roast from the fat edge of the rib bone. Free the
slice from the bone using the special “trimming tip” of the knife.
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Figure 4
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