Ginnys 757868 Manuale utente
Electric Knife
User Guide
Item: 757868
Ginnys.com • 800-544-1590
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BRAND
TABLE OF CONTENTS
Important Safeguards 3
Get to Know Your Appliance 5
How to Operate 6
Cleaning & Care 7
Recipes 8-11
Warranty 12
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Thank you for purchasing a Ginny’s Brand
Electric Knife. You’ll be amazed how easy it is
to cut angel food cake or fresh bread. This knife
lets you glide easily through your turkey, ham or
roast. Let the knife do all the work, and you can
take all the credit! Happy carving!
2Ginnys.com 800-544-1590
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IMPORTANT SAFEGUARDS
READ CAREFULLY BEFORE USING AND SAVE THESE INSTRUCTIONS!
• FOR HOUSEHOLD USE ONLY. Do not use this appliance for other than its
intended use.
dispose of the packaging materials via the appropriate recycling system,
in an environmentally-friendly manner.
entanglement or tripping. Do not drape the cord over the counter or
tabletop, where it can be pulled on or tripped over. Never wrap the cord
break.
• We do not recommend using an extension cord with this appliance.
CHILDREN. Store out of the reach of children.
• Do not place the appliance or its cord on or near a heated surface, or in a
heated oven.
• This appliance should always be used on a STABLE, DRY SURFACE.
this may cause injury, or damage the appliance.
• Do not use near water. DO NOT USE WITH WET HANDS. If the appliance
is damp or wet, unplug it immediately.
• Do not use outdoors.
THE KNIFE UNATTENDED.
MANNER.
3
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ELECTRICAL SAFETY
SPECIFICATIONS
This appliance is equipped with a polarized plug in which one prong is
wider than the other. This is a safety feature to reduce the risk of electrical
plug in any way. Ginny’s cannot accept any liability for damage or injury
120 V, 60 Hz, 150 W
CORD LENGTH 36”
DIMENSIONS 8.5”L x 2.5”W x 5”H
MODEL SLL-101
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GET TO KNOW YOUR APPLIANCE
5
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6
5
1
2
3
1. Blade Assembly (2 pieces)
5. Safety Trigger
6. Motor Housing
8. Serving Fork (not shown)
9. Storage Case (not shown)
7
HOW TO OPERATE
6
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WARNING: The cung blades are sharp. Handle with extreme care
when cung or cleaning. Before inserng or removing the
blades, always turn o and unplug the knife. Hold the
blades as near to the ends as possible or by the plasc
grips.
1.
the other blade.
3. Insert the plug into an outlet.
work.
CLEANING & CARE
7
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and pull the blades straight out of the housing.
residue.
5. Hand wash the blades and fork in warm, soapy water, or they may be
cleaned in the dishwasher.
6. Wipe the exterior of the housing with a damp cloth.
7. Do not immerse any electrical appliance, its cord, or its plug, into water.
8. Ensure all parts are dried thoroughly before reassembling and using
this appliance.
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RECIPES
Brining is a great way to ensure your turkey stays nice and moist through
immerse the thawed turkey, while the dry brine process is much simpler.
(Yeah!)
Brine ingredients for a 11-13 lb. thawed turkey:
1 cup salt
1 Tbsp. ground sage
1 Tbsp. dried thyme
1 Tbsp. dried rosemary
container in the refrigerator or freezer and use later for stock.)
5. Refrigerate overnight.
F.
7. Rinse the turkey thoroughly. Then rinse it again, inside and out, to make
sure the brine is gone (or you’ll have a very salty turkey).
(
WARNING: Ensure you clean your sink, dishes and countertops
thoroughly with a good disinfecng cleaner (to avoid
contaminaon) once you have your turkey in the oven!
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RECIPES
Ingredients:
brined 11-13 lb turkey
2 cups water (more if needed)
in the oven.
11. Reduce the heat to 350
For planning purposes, when cooking a turkey at 350F, allow
about 13 minutes per lb. (so an 11 lb. turkey will take
approximately 2.5 hours).
to maintain the heat) and baste well with unsalted
water to the pan, if needed. Return the turkey to the oven.
turkey is nicely browned and internal temperature is 165F (check
the breast and the thigh areas.) Cover the breast with aluminum foil,
if needed, to avoid overcooking.
about 30 minutes.
stock.)
RECIPES
10
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Carving a turkey is easier than you think — especially with your new Electric
the wings.
2. Make a cut down along one side of the sternum. Cut down as far as
you can, then angle the knife out to follow the bones of the ribcage.
Carefully remove the breast meat in one piece. Slice against the grain, as
shown in the picture below. Do the same with the other side of the breast.
3. Trim the rest of the meat away from the carcass (or pull apart with your
Indice
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