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Rommelsbacher EM120 Manual

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• Switch the appliance off.
Release both buttons for switching off.
After the cutting is finished always pull the mains plug out of the power
socket!
Cutting with normal-food blades:
Position the blades on the food to be cut and draw them through it with light pressure.
Cutting with frozen-food blades:
Position the blades on the food to be cut and draw them through with slight pressure and slight
sawing movements. Foods can be cut effortlessly when it is slightly thawed.
Removing the blades
Attention! Hazard of injury: Do not touch the sharp edges of the blades. Handle cut-
ting tools with care to avoid injuries!
• Switch the appliance off.
• Disconnect the mains plug from the power socket!
• Do not push ON button and SAFETY button at the same time!
• Press the release buttons, afterwards grasp the blades at their finger
protection and pull them out of the appliance. Please take care that the
sharp edges of the blades are always facing downwards.
• After cleaning please store them in their blade covers.
Cutting meat
When cutting meat like steaks, smoked pork chop, cutlets, joints or ham please observe: Only
cut down to the bones, afterwards remove the meat slice by slice from the bone using the tip of
the blade. By doing diagonal cuts you may get bigger slices of e. g. steaks. Cut roasts always
across the fibre. Smaller pieces of roast should be sliced up diagonally to get larger slices.
Cutting poultry
During the carving process cut down to the bones, then use poultry shears.
Cutting sausages
Sausages, pastries, meat loafs and aspic may be sliced up easily as of a thickness of 4 mm.
Cutting cheese
All kinds of cheese can be sliced up well, as of a thickness of approximately 4 mm. Only very
hard cheese can not be cut up. Very soft cheese may smear.
Cutting fruits, vegetables and salad
Juicy fruits as well as cucumbers, onions, lettuce leafs, tomatoes etc. can be cut without being
squeezed and without loosing much juice.
Tips for cutting
… 17 …


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