Graef Sliced Kitchen CLASSIC C15, Operating Instructions Manual

17

DE
EN

• Either press the thumb against the 

quick action switch or turn the switch 
for continuous cutting clockwise up to 
stop.

• Press the slicing material lightly to 

stop.

• Evenly move the slide towards the 

blade.

• Remove the thumb from the quick-ac-

tion switch or turn the switch for con-
tinuous cutting counter-clockwise to 
end the cutting process.

TIP

: Soft slicing material (such as cheese 

or ham) can be cut best when chilled. 
Soft slicing material can be cut better 
when moved forward slowly. 

IMPORTANT!

After a continuous operation of 10 
minutes, let the motor cool down for 
an hour.

MINISLICE ATTACHMENT (B)

• Place the MiniSlice attachment on to 

the slide.

• Place the slicing material like cucum-

ber, carrot, tomatos, mushrooms etc. 
into the hopper.

• Set the requested cutting thickness.
• Place a tablet or plate under the blade.
• Either press the thumb against the 

quick action switch or turn the switch 
for continuous cutting clockwise up to 
stop.

• Evenly move the slide towards the 

blade.

• Remove the thumb from the quick-ac-

tion switch or turn the switch for con-
tinuous cutting counter-clockwise to 
end the cutting process.

• For cleaning, you can put the Mini-

Slice attachment in the dishwasher.

CLEANING OUTSIDE

CAUTION!

Watch the following safety instruc-
tions before starting to clean the 
unit:
• Switch the unit off before cleaning 

and pull the power cord from the 
electric socket.

• Let the unit cool down before 

cleaning.

• Do not use any aggressive or abra-

sive detergents and no solvents.

• Do not scratch off stubborn soiling 

with hard objects.

• Do not put the unit in the dish-

washer and do not use it under 
running water.

Use a soft and moist cloth to clean the 
outer surfaces of the unit. Use a mild de-
tergent in case of heavy soiling.

VALUE PRESERVATION OF THE 
BLADES

For long-lasting sharpness and value re-
tention of your Graef blade, werecom-
mend to clean it in regular intervals, es-
pecially after cutting up salted meat and/
or ham. These foodstuffs contain salts, 
when they stay on the surface of the 
blade for a longer period of time, may 
even  form  a  rust  film  (even  on  “stain-
less” steel). When cutting up slicing 
material which contains a lot of water, 
such as tomatoes or cucumbers, lacking 
or wrong (too “wet”) cleaning may also 
lead to a rust film on the blade surface. 
For this reason we recommend to use 
a moist cloth, and if necessary some 
washing-up liquid, to clean the blade 
directly after use. From time to time, 
unscrew the blade and clean the unit 
on the inside, especially, when “juicy” 
slicing material (vegetables, fruit, roasts,