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 posi-
tion.
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
CEK-40 / IB-3700A 3/4/04 6:15 PM Page 5
