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TYPE OF
FOOD SAWING
Cutting the
Adjust the blade guard, leaving only the segment
ossobuco in
that you need to cut the veal shank exposed. Turn
slices
the machine on and saw the knee, keeping your
hands far from the blade. Proceed then to cut the
"big leg" into slices, us ing the thickness regulator
and the bone pusher or the bone pusher alone,
being careful to keep the blade at safe distance
from the hand you are hoding the piece with. When
this is not possible, scrap the last piece.
Central division
Adjust the blade guard, leaving only the segment
of chops and
that you need to cut the veal shank exposed. Turn
slicing them into
the machine on and push the piece against the
smaller pieces
blade, keeping your hands away from the tool. Take
up the cut pieces and overlap them, then resume
cutting the overlapped pieces, being careful to keep
your hands at a safe distance from the blade.
Cutting hoofs
To cut this piece, you must use the bone pusher
into pieces
device. Turn on the machine and first clean the
ends, then proceed to cut the hoofs, holding the
piece with the free hand that you are not using to
hold the pusher. When this is not possible, scrap
the last piece. Always keep your hand at a safe
distance from the blade.
Cutting the
Adjust the blade guard, leaving only the segment
boiled in large
that you need to cut the piece exposed. Turn the
pieces
machine on and push the boiled meat against the
blade, keeping your hands at a safe distance from
the blade.
Cutting the thigh
To cut this piece, you must use the bone pusher
-bone into
device. Turn the machine on and first cut the
pieces
heads of the thigh-bone and then the bone down
its length. Cut the piece holding it still wtih the free
hand, while the other hand is busy holding the
bone pusher. When this is not possible, scrap the
piece. Always keep your hands at a safe distance
from the blade.
SAFETY INSTRUCTIONS CUT PRODUCT
24
OSSOBUCO
(SLICEDVEAL SHANK)
R
O
S
T
C I
C
A I
N
A
P (
O
R
RIB CHOPS)
H
O
O
F
S
B
O
L I
E
D
M
E
A
T
W
T I
BONE
S
T
E
E
R
B
O
N
E
T (
H
G I
K
H
) H
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