Cuisinart CEK-30 Owner Manual - Page 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 running 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 stomachs. 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. 4