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4
• Always place food to be sliced on a wooden
or plastic cutting board.
• Do not slice food on china; metal or bench
tops, as scratching may occur.
• Guide blades through food.
• A sawing action is not necessary.
• Do not force blades through food.
• To maintain the sharpness of blades, do
not cut through bones, fruit pips or stones
or any other hard substances.
• For best results when carving meat and
chicken allow cooked meat to stand for
10-15 minutes before slicing, this allows
the juices to set and makes carving easier
and neater.
• Before carving meat or chicken, remove
skewers.
• If desired, string may be left around the
meat whilst carving.
• The use of a carving fork to steady the
meat assists in carving straight, even
slices.
• Do not attempt to sharpen blades.
• We recommend when slicing foods like
bread, a light smear of cooking oil,
margarine or similar, on the inside of the
blades will reduce the friction.
Slicing Hints
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