INST RUCT ION
BOOKLET
ELECT RIC KNIFE
CEK-40
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CONT ENT S
FEAT URES
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Introduction. . . . . . . . . . . . . . . . . . . . pg.3
Features & Benefits . . . . . . . . . . . . . . pg.3
Use & Care . . . . . . . . . . . . . . . . . . . . pg.4
Cleaning & Storage . . . . . . . . . . . . . . pg.5
Helpful Hints. . . . . . . . . . . . . . . . . . . pg.5
How To Carve a Turkey. . . . . . . . . . . pg.5
Best Methods of Slicing Bread . . . . . . pg.6
How To Carve Ham on the Bone . . . pg.7
Warranty . . . . . . . . . . . . . . . . . . . . . . pg.7
AND BENEFIT S
1. On/Off Control:
1
One touch pressure activated on/off
trigger control for simple operation.
Convenient for left or right hand use.
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2. Handle:
Elegant ergonomic handle reflects look
and feel of fine cutlery.
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3. Electrical cord:
4 foot cord for maximum flexibility.
2
4. Safety Button:
One touch locks or unlocks the on/off
control for safety. Keep the safety button
locked when knife is not in use.
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INT RODUCT ION
5. Blade Release Buttons:
Easy inserting, removing or
changing blades.
3
10
The Only Way To Slice It!
Whether you are making a large
6. Blades:
Thanksgiving dinner for your friends and
family or slicing bread for early morning
Two full size blades. (A) Carving Blade
and (B) Bread blade.
®
toast, the Cuisinart Electric Knife will
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7. Solid Wood Butcher Block:
Premium unit crafted from hardwood.
For easy, attractive storage on countertop
or in drawer.
serve you well. Its superior cutting
performance, state-of-the-art features
and butcher block storage stand will spoil you
for any other knife. Two full size blades quick-
ly and evenly slice through roasts and bread.
The stainless steel blades provide stay-sharp,
8. Blade Lock:
Safely locks blades to wood block.
®
long term performance. The Cuisinart
9. Cord Storage:
Eliminates countertop clutter.
Electric Knife is built with the same
commitment to the home cook as all other
B
A
10. Base:
®
fine Cuisinart kitchen products.
For countertop storage.
3
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USE AND CARE
Assembling the Butcher Block:
1. Push base toward the underside of butcher
block and insert the tab on the bottom of the
base into the slot on the edge of the block.
2. Stand unit on counter for easy access.
3. Reverse steps 1 and 2 for in-cabinet storage.
Note: Do not use Butcher Block as a
cutting board.
Caution: The blades are very sharp; be careful
2. Attach the blades by inserting the rivet
on one blade into the keyhole of the
other blade.
when handling them.
2. Plug the cord into a standard electrical outlet.
3. Unlock the safety button.
4. Squeeze and hold the trigger button with
your fingers as you cut. Blades should stay
parallel to the cutting surface.
®
Using your Cuisinart Electric Knife:
1. The knife should be unplugged when
fitting the blades. The blades must be
assembled before fitting into knife. The
safety button should be in the locked
position. Achieve this by pushing the small
tab on the side of the trigger button.
(While looking at the underside of handle,
push the tab on the left side to unlock.)
Assembling the Blades:
1. Lift and turn blade lock to a vertical position
to remove blades from base. Remove protec-
tive sleeves. Before first use, separate the
blades and wash them in hot, soapy water or
the dishwasher. CAUT ION: BLADES
ARE SH ARP. H ANDLE WIT H CARE.
Dry thoroughly. (See Cleaning Instructions
on page 4.)
Caution: NEVER place your hand on top of
the blade to support it while operating the
knife as the blades are designed to move back
and forth.
While holding the blades with the serrated
edge away from you, insert blades until you
hear a “click”. The blades may not line up
evenly when properly inserted.
5. Blade automatically stops when trigger
is released.
4
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Bread Blade:
CLEANING AND
ST ORAGE
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.
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 use on bread only.
H OW T O CARVE
A T URKEY
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.
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 posi-
tion.
®
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.
T ip: 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 personal injury.
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. 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.
3. Remove the stuffing.
4. Place turkey on a carving board, breast side
up, with the legs facing you. You’ll need
®
your Cuisinart Electric Knife and a large
H ELPFUL H INT S
carving fork to hold the bird.
Carving Blade:
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.
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.
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Herringbone pattern:
4. Next, hold the drumstick with the fork and
cut at the joint between the drumstick and
thigh to separate the two pieces.
T ip: Some yummy leftovers that can be made
from the smaller pieces of meat near the bones
include: soup, casserole, chili, salad, tacos, etc.
Cutting bread in a herringbone pattern is
more difficult and produces smaller pieces of
bread, although you still control the thickness
of the slice.
5. Slice the meat on the drumstick by cutting
along the bone to get thick slices.
1. To begin, hold the bread firmly yet gently
in one hand and angle the knife across the
corner of one of the smaller ends of the
loaf, making sure the blade is parallel to the
carving board. The slice should start in the
middle of the loaf and angle towards the
outside, cutting off the rounded crust.
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
slices 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.
2. The next slice starts again from the center of
the loaf but angles toward the other side of
the bread, cutting off a larger slice with crust.
BEST MET H ODS OF
SLICING BREAD
9. Repeat on other side to remove leg
and wing.
3. Repeat step one, alternating cutting each
side at an angle.
How to cut bread:
T ip: Cut dark meat first, as it does not dry out
as quickly as the white meat of the breast.
T ip: To cut in the herringbone pattern, you
may need to turn the bread or vary your
stance as you switch cutting sides.
There are several ways to cut bread. Two of
the most popular are to cut straight across, or
in a herringbone pattern, which works only
with rounded loaves of bread.
Carving the breast:
1. Hold the breast with the carving fork, and
starting at the outer side of one breast, cut
slices parallel to the ribcage, from the top of
the breast downward. The slices should be
thin, even and the entire length of the
breast. The slices will get larger as you
work toward the ribcage. Continue slicing
until you reach the bones.
Standard slices:
1. First, to cut the bread straight across, place
the loaf on a carving board.
2. Holding the bread firmly yet gently in one
hand, place the knife over the bread, paral-
lel to the carving board, making sure the tip
of the knife extends past the side of loaf.
2. Repeat on the other side of the breast.
3. Cut slices to preference.
T ip: Angle the knife parallel to the ribcage,
rather than digging into the meat.
®
T ip: The Cuisinart Electric Knife works well
on bread by gently pulling the knife towards
you as it cuts downward through the bread.
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H OW T O CARVE H AM
ON T H E BONE
WARRANT Y
®
The Cuisinart Electric Knife carries a Three
(3) Year Limited Warranty.
Shank End
This warranty is available to consumers only.
®
You are a consumer if you own a Cuisinart
Electric Knife which was purchased at retail for
personal, family or household use. Except as
otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners.
Stifle Joint
Femur Bone
®
We warrant that your Cuisinart Electric Knife
will be free of defects in materials and work-
manship under normal home use for
Ball–and–Socket
Joint
3 years from the date of original purchase.
®
Sirloin End
If your Cuisinart Electric Knife should prove
to be defective within the warranty period, we
will repair it, without charge to you.
7. Rotate the ham so the uncut side is up, and
holding the shank end with your hand, slice
into the ham at the joint, cutting downward
until the meat falls away from bone.
1. Remove the ham from the oven,
cover loosely with foil and let stand for
20 minutes.
To obtain warranty service please call toll-free
1-800-726-0190 or write to Cuisinart, 150
Milford Road, East Windsor, NJ 08520.
2. Place ham on a carving board.
To facilitate the speed and accuracy of your
return, please also enclose $5.00 US (California
residents need only supply a proof of purchase
and should call 1-800-726-0190 for shipping
instructions). Please be sure to include a return
address, description of the product’s problem,
product serial number, and any other informa-
tion pertinent to the product’s return. Please
pay by check or money order.
8. Cut off any large remaining pieces of meat.
Carve the ham in even slices, keeping
your knife parallel to the carving board
and holding the ham securely with a
carving fork.
3. Holding the ham steady with a carving fork,
®
use your Cuisinart Electric Knife to trim
away the excess fat from the outside of
the ham.
4. Next, stand the ham on end, holding the
shank (smaller) end in your hand.
5. Slice into the ham just below the shank, at
the stifle joint, where the ham gets bigger.
This warranty does not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.
6. Cut along the bone, which is curved, and
then around the socket joint at the sirloin
end. The meat will not cut completely away
from the bone yet.
This warranty excludes all incidental or
consequential damages. Some states do not
allow the exclusion or limitation of these dam-
ages, so they may not apply to you.
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© 2000 Cuisinart
®
Cuisinart is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
00CU13138
IB-3770A
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