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Rommelsbacher EM150 Manual

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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.
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 cannot
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.
Cutting bread, cakes and gateaus
Especially soft sorts can be cut, which otherwise would be mashed easily. Bread or sandwiches may be divided
without squeezing the filling.
For gateaus it is important that the knife is switched on before positioning the blades, because the upper layer
might shift due to the start-up vibrations.
Cutting ice cream and ice tarts
Ice cream out of family-sized packs as well as ice tarts can be cut easily.
Cutting frozen food
Before cutting frozen food, please defrost the food for a few minutes. Position the frozen-food 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.
Tips for cutting
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