Oster 2805 Instruction Manual page 4

C S
A RV I N G A TA N D I N G
Suggestions: Have your butcher remove the backbone of the roast and cut the rib bones
short.
Arrange the roast on a platter or a cutting board with the largest end of the roast down and
the rib side to your left. The small end of the roast is nearest the carver. Insert a carving
fork between the two top ribs.
Slice across the roast from the fat edge of the rib bone. Free the slice from the bone using
the special "trimming tip" of the knife.
C W H
A RV I N G A H O L E
Place the leg of lamb or whole ham on the carving board with the shank end to the right
of the carver. For a ham, turn the scored, fat-side up. For the leg of lamb, place the roast
so that the meaty section faces away from the carver.
Insert a meat fork into the heavy part of the meat and cut several lengthwise slices
from the less meaty side.
Turn the ham or leg of lamb so that it rests upright on the cut surface. Cut a wedge from
the shank end by starting at the base of the bulge and slicing down to the leg bone.
Then, make another cut at an angle to this, close to the shank end. Lift out the wedge.
Starting at the shank end, cut thin, uniform slices down to the leg bone.
To release the slices, run the electric knife under the slices, parallel to the leg bone.
R R B
I B OAST O F E E F
R L L
A M O R OAST EG O F
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Arrange the turkey or chicken on a carving board with the legs facing right. Starting at the
side facing the carver, cut the leg from the body by grasping the leg with your left hand,
pulling gently while cutting through the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to sever the thigh bone from
the drumstick. Slice the meat from the leg and thigh, carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body. Sever the wing from the body
by carving through the joint.
Start carving the breast just above the joint where the wing was removed. Cut thin slices
of white meat, carving downward and cutting parallel to the breast bone.
A M B
S
LICING A
To avoid crushing a fresh loaf of bread or sponge-type cakes, gently guide the electric
knife through the bread or cake, cutting slices as thin as desired.
R T
A RV I N G A OAST U R K E Y O R
L B ,
OAF OF READ
C S
HIFFON OR PONGE
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H I C K E N
A F ,
AN NGEL OOD
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AKE