Cuisinart CEK-30 Owner Manual - Page 5

Cutting the legs and wings: 1. Hold the tip of one drumstick with your fingers and gently pull the leg away from the body of the turkey. 2. Holding the turkey steady with a carving fork, cut the skin between the thigh and the breast. 3. Pull the leg out farther to expose the joint where the thigh connects, and cut through joint with the knife to remove the leg. 4. Next, hold the drumstick with the fork and cut at the joint between the drumstick and thigh to separate the two pieces. 5. Slice the meat on the drumstick by cutting along the bone to get thick slices. 6. Turn the drumstick and continue slicing along the bone until all of the meat is removed. 7. To remove meat from the thigh, cut thick slices to the bone. If the turkey is small, the drumstick and thigh may be served whole. 8. Using the fork, hold the wing away from the body and cut through the joint. The wing can be served as is. 9. Repeat on other side to remove leg and wing. Tip: The key to carving the thighs, legs, and wings is to cut through the joints, and not through the bones. We do not recommend using your Cuisinart® Electric Knife on bones as it could cause damage to the knife or personal injury. Carving the breast: 1. Hold the breast with the carving fork, and starting at the outer side of one breast, cut slices parallel to the rib cage, from the top of the breast downward. The slices should be thin, even and the entire length of the breast. The slices will get larger as you work toward the rib cage. Continue slicing until you reach the bones. 2. Repeat on the other side of the breast. Tip: Angle the knife parallel to the rib cage, rather than digging into the meat. Tip: Some yummy leftovers that can be made from the smaller pieces of meat near the bones include: soup, casserole, chili, salad, tacos, etc. BEST METHODS OF SLICING BREAD How to cut bread: There are several ways to cut bread. Two of the most popular are to cut straight across, or in a herringbone pattern, which works only with rounded loaves of bread. Standard slices: 1. First, to cut the bread straight across, place the loaf on a carving board. 2. Holding the bread firmly yet gently in one hand, place the knife over the bread, parallel to the carving board, making sure the tip of the knife extends past the side of loaf. 3. Cut slices to preference. Tip: The Cuisinart® Electric Knife works well on bread by gently pulling the knife toward you as it cuts downward through the bread. Herringbone pattern: Cutting bread in a herringbone pattern is more difficult and produces smaller pieces of bread, although you still control the thickness of the slice. 1. To begin, hold the bread firmly yet gently in one hand and angle the knife across the corner of one of the smaller ends of the loaf, making sure the blade is parallel to the carving board. The slice should start in the middle of the loaf and angle toward the outside, cutting off the rounded crust. 2. The next slice starts again from the center of the loaf, but angles toward the other side of the bread, cutting off a larger slice with crust. 3. Repeat step 1, alternating cutting each side at an angle. Tip: To cut in the herringbone pattern, you may need to turn the bread or vary your stance as you switch cutting sides. HOW TO CARVE HAM ON THE BONE 1. Remove the ham from the oven, cover loosely with foil and let stand for 20 minutes. 2. Place ham on a carving board. 3. Holding the ham steady with a carving fork, use your Cuisinart® Electric Knife to trim away the excess fat from the outside of the ham. 5