4.Next, hold the drumstick with the fork and cut at the joint between the drumstick and thigh to separate the two pieces.

5.Slice the meat on the drumstick by cutting along the bone to get thick slices.

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.

9.Repeat on other side to remove leg and wing.

Tip: Cut dark meat first, as it does not dry out as quickly as the white meat of the breast.

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, rather 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, paral- lel 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.

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Cuisinart CEK-40 manual Best Methods of Slicing Bread
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CEK-40 specifications

The Cuisinart CEK-40 is a powerful electric knife that has become a staple in many kitchens, revered for its sleek design and impressive performance. This kitchen tool is ideal for those who enjoy cooking and entertaining. The CEK-40 is specifically designed to tackle a variety of cutting tasks, from slicing bread and meats to preparing fruits and vegetables, making it a versatile addition to any culinary arsenal.

One of the standout features of the Cuisinart CEK-40 is its stainless steel blade, which is not only sharp and durable but also designed for long-lasting performance. The knife includes two interchangeable blades: a serrated blade for bread and a carving blade for meats, empowering users to choose the right tool for their specific needs. This dual-blade functionality enhances its versatility, ensuring that users can achieve the perfect slice every time.

The ergonomic design of the Cuisinart CEK-40 makes it comfortable to hold, even during extended use. The rubberized handle provides a secure grip, offering safety and reducing the likelihood of slips while cutting. Additionally, the safety lock mechanism prevents accidental activation, making it safe to store away when not in use.

Technologically, this electric knife operates using a powerful motor that delivers optimal cutting power, allowing it to slice through even the thickest of roasts with ease. The intelligent design enables the knife to glide through food effortlessly, resulting in clean, precise cuts, which is crucial for presentation during formal dinners or gatherings.

The Cuisinart CEK-40 also comes equipped with a convenient storage tray, making it easy to keep the knife and its blades organized and accessible. This feature not only enhances the longevity of the blades but also ensures that they are safely stored when not in use.

In conclusion, the Cuisinart CEK-40 electric knife is a practical and versatile tool that makes meal preparation faster and more efficient. With its powerful motor, interchangeable blades, ergonomic design, and safety features, it caters to both amateur cooks and seasoned chefs alike. Whether you’re hosting a holiday dinner or simply preparing a weeknight meal, the CEK-40 electric knife promises precision and convenience in every slice.
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