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Slide the blades as far as possible into the power handle to
ensure that the blades are fully engaged. You should hear a
"click" sound as each blade is locked in position.
Plug the cord into a wall outlet.
Be sure to remove the blade safety sheath from the blades.
Hold the food firmly in place with the supplied carving fork.
Place the blade near the food to cut, and press on the on-off
switch on the underside of the power handle.
Always cut through the food carefully, from top to bottom; cut
with only little pressure on the knife's power handle.
To stop the blades, simply release the on-off switch.
Be careful not to cut into bones; otherwise your blades might
become blunt.
After use, unplug the appliance immediately from the wall outlet.
Note: During operation, be sure to position your hand away from the
moving blades, and behind the blades release switch, to avoid
accidentally disengaging the blades.
Note: If the knife is held incorrectly and if the blades disengage
during operation, the electric knife may stall and not cut correctly.

HELPFUL HINTS

Carve preferably on a wooden board, since metal or china may
get scratched and damaged by any knife.
For best results when cutting through thick crusts, hold the knife at
a slight angle while cutting the crust. Once you have cut through
the crust, finish slicing the bread with the knife blade straight with
the bread.
Before carving cooked meats, allow meat to stand for 10 minutes
after removal from the oven, to set juices. This makes for an easier
and cleaner slicing.
Do not cut through frozen foods.
Slice down and around the bone. Do not attempt to slice through
the bone!
Copies of the I/B. Please reproduce them without any
changes
except
under
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
5
Assembly page 5/24
special
instruction
from
Team
Print only
EM 41258 - 120501

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