Cuisinart CEK 40 CEK-40 Manual - Page 5

CLEANING AND STORAGE 1. To remove the blades, unplug the knife. Lock the safety button. Squeeze the Blade Release Buttons on both sides of the handle and grasp the blades with the cutting edge away from you. Slowly pull blades out from knife handle. 2. To wash, separate the blades by sliding the rivet out of the keyhole. Wash them in hot, soapy water or the dishwasher and dry thoroughly. Return to butcher block tray. Lift and turn blade lock positioning over blades and release to lock blades into position. 3. Clean the handle with a slightly damp cloth and wipe dry. Insert in butcher block and hook into slits on head of handle. Wrap cord around black base area. Caution: Do not clean handle with blades in place. Do not immerse the appliance in water or other liquid or place it under running water. HELPFUL HINTS Carving Blade: The carving 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 hard cheeses. Bread Blade: The bread blade glides through loaves for consistent, even slicing. It can also be used to slice bagels and sandwich rolls. Blade is intended for use on bread only. 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. 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. 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 further to expose the joint where the thigh connects and cut through joint with the knife to remove the leg. 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. 5