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LIMBING
• Limb a tree only after it is cut down.
• Leave the larger limbs underneath
the felled tree to support the tree as
you work.
• Start at the base of the felled tree
and work toward the top, cutting
branches and limbs. Remove small
limbs with one cut.
• Keep the tree between you and the
chain.
• Remove larger branches with the
cutting techniques described in
BUCKING WITHOUT A SUPPORT.
• Always use an overcut to cut small
and freely hanging limbs. Undercut-
ting could cause limbs to fail and
pinch the saw.
PRUNING
_kWARNING: Limit pruning to limbs
shoulder height or below. Do not cut if
branches are higher than your shoul-
der. Get a professional to do the job.
• Make your first cut 1/3of the way
through the bottom of the limb. This
cut will make the limb sag so that it
falls easily on the second cut.
• Next make the second cut an over-
cut all the way through the limb.
• Finish the pruning operation by using
an overcut so that the stump of the
limb protrudes 1 to 2 inches from the
trunk of the tree.
k __FSeC_ndcut
irst cut
1/3 of way
_ _ Third cut 1 to 2
inches from trunk
of tree
CUSTOMER RESPONSIBILITIES
_I_WARNING: Disconnect the spark plug before performing maintenance
except for carburetor adjustments.
Fill in dates as you complete Before After Even Every Service
regularservice Use Use 5hrs 25hrs. Yearly Dates
Check for damaged/worn parts _,
Check for loose fasteners/parts _"
Check chain tension _"
Check chain sharpness _'
Check guide bar _'
Check fuel mixture level _'
Check guide bar and chain oil _'
Inspect and clean unit & decals _'
Check chain brake _"
Clean guide bar groove _'
Clean air filter _"
Clean/inspect muffler and spark
arresting screen _'
Replace spark plug and fuel filter _,
GENERAL RECOMMENDATIONS
The warranty on this unit does not cov-
er items that have been subjected to
operator abuse or negligence. To re-
ceive full value from the warranty, the
operator must maintain unit as instruct-
ed in this manual. Various adjustments
will need to be made periodically to
properly maintain your unit.
13
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