During operation, ensure that the blade is placed on the food to be sliced and guided through the food with light pressure. Always cut roasts across the grain. Smaller pieces of roast are best cut crosswise to obtain larger pieces. When cutting meat such as steak, pork loin, chops, leg or ham, please ensure that you only cut up to the bone and then remove slice by slice from the bone with the tip of the blade. It is also advisable to use the fine-toothed knife.
EM 150 - The meat is being ‘shredded’ rather than cut. What can I do?
