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6
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.
2. Repeat on the other side of the breast.
Tip: Angle the knife parallel to the ribcage, rath-
er than digging into the meat.
Tip: Some yummy leftovers that can be made
from the smaller pieces of meat near the bones
include: soup, casserole, chili, salad, tacos, etc.
BEST METHODS OF
SLICING BREAD
How to cut bread:
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.
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,
parallel to the carving board, making sure the
tip of the knife extends past the side of loaf.
3. Cut slices to preference.
Tip: The Cuisinart
®
Electric Knife works well on
bread by gently pulling the knife towards you as
it cuts downward through the bread.
Herringbone pattern:
Cutting bread in a herringbone pattern is more
difficult and produces smaller pieces of bread,
although you still control the thickness of the slice.
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.
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.
3. Repeat step one, alternating cutting each side
at an angle.
Tip: To cut in the herringbone pattern, you may
need to turn the bread or vary your stance as
you switch cutting sides.
HOW TO CARVE HAM ON
THE BONE
1. Remove the ham from the oven,
cover loosely with foil and let stand for
20 minutes.
2. Place ham on a carving board.
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
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