Important Information About Food For Cutting; Assembly And Disassembly Of Knife Blades - Unold 78815 Instrucciones De Uso

IMPORTANT INFORMATION ABOUT FOOD FOR CUTTING

Bread/pies and layer cakes - serrated blade
1. Let the knife glide through the food, without applying pressure.
2. When cutting layer cakes, make sure that the knife is already
switched on before it touches the cake. Slightly defrosted cakes
are easier to cut than very soft cakes.
Meat - smooth blade
3. Even a very tender roast can easily be sliced using this knife. Let
the cooked meat set about 10 minutes before carving. This allows
some of the juices from the meat to drain off, making it easier to
cut. Always slice crosswise to the meat fibres. It may be helpful
to use a meat fork to hold the roast steady while carving.
4. To get bigger slices, cut the meat at a slight diagonal.
5. To prevent damage to the knife, do not cut through bones or
skewers. If cooking string has been wrapped around the meat, it
can be cut with the knife.

ASSEMBLY AND DISASSEMBLY OF KNIFE BLADES

1. First, both parts of the knife blades have to be connected to each
other. This step is the same for both blades included with the
knife.
Caution: Hold the two knife blades only by the finger guard, to
prevent injuries from the sharp blades.
2. Hold the two blades one in front of the other and insert the metal
pin (a) of the one blade into the slot (b) of the other blade until
the two parts are firmly connected.
3. Push the protective sheath over the knife blade.
4. To separate the knife blades, e.g. for cleaning, offset the two
blades somewhat until the metal pin of the one blade can be
removed from the slot of the other blade.
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