4
USE AND CARE
Assembling the Blade:
1.
Remove protective sleeves.
Before first use, wash blade in hot, soapy
water or the dishwasher.
CAUTION:
BLADE IS SHARP. HANDLE WITH
CARE.
Dry thoroughly.
Using your Cuisinart
®
Electric Knife:
1.
The knife should be unplugged when
fitting the blade.
While holding the blade with the serrated
edge away from you, insert blade in handle
until you hear a click.
Caution:
The blade is very sharp; be careful
when handling it.
2.
Plug the cord into a standard
electrical outlet.
3.
Squeeze and hold the trigger button with
your fingers as you cut.
Caution:
NEVER place your hand on top of
the blade to support it while operating the
knife, as the blade is designed to move back
and forth.
4.
Blade automatically stops when trigger
is released.
CLEANING, STORAGE
AND MAINTENANCE
1.
To remove the blade, unplug the knife.
Squeeze the Blade Release Button and
grasp the blade with the cutting edge
away from you. Slowly pull blade out from
knife handle.
2.
Wash blade in hot, soapy water or the
dishwasher and dry thoroughly.
3.
Clean the handle with a slightly damp cloth
and wipe dry.
Caution:
Do not clean handle with blade
in place. Do not immerse the appliance
in water or other liquids or place it under run-
ning water.
Maintenance:
Any other servicing should
be performed by an authorized service
representative.
HELPFUL HINTS
This blade is very versatile. In addition to
slicing meats such as turkey, chicken, salami,
ham and roasts, it can also be used to cut
fruits like melon and pineapple, vegetables
such as squash, eggplant and zucchini, as
well as medium hard cheeses.
It also glides through loaves of bread for
consistent, even slicing. It can also be used
to slice bagels and sandwich rolls.
HOW TO CARVE
A TURKEY
Carving a large bird, especially in front of
hungry guests, can be a daunting task—the
watering mouths, critical eyes, rumbling stom-
achs. With the Cuisinart
®
Electric Knife, a little
guidance and some helpful hints...we hope to
make this task a pleasurable experience.
Tip:
Cut dark meat first, as it does not dry out
as quickly as the white meat of the breast.
Preparation:
1.
Remove the turkey from the oven.
2.
Cover loosely with foil and let stand
15–30 minutes to let the juices set and the
meat firm up. The turkey will be more
moist, easier to carve, and the slices will
hold together better.
3.
Remove the stuffing.
4.
Place turkey on a carving board, breast
side up, with the legs facing you. You’ll
need your Cuisinart
®
Electric Knife and a
large carving fork to hold the bird.
