User's Manual

CARvING A WHOLE HAM OR ROAST LEG OF LAMB
Place the leg of lamb or whole ham on the carving board with the
shank end to the right of the carver. For a ham, turn the scored,
fat-side up. For the leg of lamb, place the roast so that the meaty
section faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several
lengthwise slices from the less meaty side.
Turn the ham or leg of lamb so that it rests upright on the cut
surface. Cut a wedge from the shank end by starting at the base of
the bulge and slicing down to the leg bone.
Then, make another cut at an angle to this, close to the shank end.
Lift out the wedge. Starting at the shank end, cut thin, uniform
slices down to the leg bone. To release theslices, run the electric
carving knife under the slices, parallel to the leg bone.
CARvING A ROAST TURKEY OR CHICKEN
Arrange the turkey or chicken on a carving board with the legs
facing right. Starting at the side facing the carver, cut the leg from
the body by grasping the leg with your left hand, pulling gently
while cutting through the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to
sever the thigh bone from the drumstick. Slice the meat from the
leg and thigh, carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body.
Sever the wing from the body by carving through the joint.
Start carving the breast just above the joint where the wing was
removed. Cut thin slices of white meat, carving downward and
cutting parallel to the breast bone.
SLICING A LOAF OF BREAD, AN ANGEL FOOD, CHIFFON OR
SPONGE CAKE
To avoid crushing a fresh loaf of bread or sponge-type cakes,
gently guide the electric carving knife through the bread or cake,
cutting slices as thin as desired.
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CARE AND CLEANING
CLEANING INSTRUCTIONS
Release “On-Off” switch and unplug cord from the electrical outlet.
Press the blade eject button and gently remove both blades from
the knife by gripping the drip guards. Slide the blades apart so
the rivet on one blade is disengaged from the keyhole slot on the
other blade.
Hold blades by the drip guards and wash in warm, sudsy water.
Rinse blades and dry thoroughly. Be careful – blades are SHARP.
The blades are dishwasher safe.
Wipe unit with a damp cloth. DO NOT IMMERSE THE UNIT IN
WATER OR OTHER LIQUIDS.
STORAGE
Coil the electrical cord of the knife with a twist fastener. Store
the knife in a clean, dry location such as a cabinet or cupboard
shelf. Slide plastic cover over blades and store blades in a drawer.
MAINTENANCE
Do not attempt to sharpen the knife blades. Under normal use
and care they will provide years of satisfactory use.
The motor of your electric slicing knife has been carefully
lubricated at the factory using selected lubricants. It does not
require any additional oil for the life of the unit.
Other than the recommended cleaning, no further user
maintenance is necessary. Return the electric slicing knife to your
nearest authorized service center for servicing or repairs.
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