568694

OK OMS 103 Manual

13
Zoom out
Zoom in
Previous page
1/50
Next page
13
EN
INTENDED USE
The product is intended for the cutting of food, like bread, sausage and meat only. Any other use may
result in damage to product or injuries.
This product is not suitable for cutting bones, meat with bones, foods with cores, hard, inedible parts
of foods frozen foods or frozen cheese.
COMPONENTS
The product may be available in dierent colors.
A. Thickness adjusting knob
B. Safety Button
C. On/O Button
D. Non-slippery feet
E. Food holder with hand rest
F. Sliding feed table
G. Blade assembly tool (stick on user manual)
H. Platform
I. Power cable with plug
J. Cutting blade
K. Blade assembly knob
L. Thumb guard
BEFORE FIRST TIME USE
Remove the product and accessories carefully from the original packaging. Inspect the delivery contents
for completeness and damages. Should the delivery contents be incomplete or damaged, contact your
sales outlet immediately.
USING THE MEAT SLICER
1
Place the slicer on an even surface and unfold the platform.
2
Assemble the thumb guard with the sliding feed table.
3
Align and place the sliding feed table on the platform. To ensure correctly engaged, the sliding feed
table must be tted into the guide slot
and pit .
4
Slide the sliding feed table away from the blade
. Slide the food holder on the sliding feed table .
5
Set the thickness of the cutting with the adjusting knob.
6
Connect the power plug to a suitable power outlet.
7
Put the food on the sliding feed table.
8
Press the food holder lightly in the direction of the cutting blade.
9
Put your right hand on the food holder and use the left hand to press the On/O and safety button.
10
To operate the slicer, rst press and hold the safety button. Then press the On/O button.
11
Move the sliding feed table with slight pressure back and forth in even movements. The sliced food
can fall onto the plate, placed beside the slicer.
CAUTION: Risk of Injury! Only remove the sliced food when the cutting blade is at a complete
standstill and both safety and on/o buttons are released.
Do not cut:
 bone
 meat with bones
 foods with cores
 hard, inedible parts of foods
 frozen foods
 frozen cheese.
IM_OMS103_140805_V05_HR.indb 13 5/8/14 10:59 AM
… 13 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for OK OMS 103 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of OK OMS 103 in the language / languages: English, German, Dutch, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish as an attachment in your email.

The manual is 3,41 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info