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CLEANING AND
MAINTENANCE
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 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.
Any other servicing should be performed 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
consistent, even slicing. It can also be used
to slice bagels and sandwich rolls. Blade is
intended for 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
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
bones as it could cause damage to the
knife or personal injury.
5
®
Electric Knife and
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Electric Knife on
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