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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.
Maintenance: Any other servicing should be per-
formed by an authorized service representative.
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 con-
sistent, even slicing. It can also be used to slice
bagels and sandwich rolls.
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
®
little guidance and some helpful hints...we hope
to make this task a pleasurable experience.
Tip: Cut dark meat first, as it does not dry out
as quickly as the white meat of the breast.
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
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
Electric Knife, a
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.
Electric Knife and a large carving
®
5
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 slic-
es 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 per-
sonal injury.
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