Cutting Meat; Hygiene/Cleaning; Cleaning Procedure - Hendi 267240 Mode D'emploi

5. CUTTING MEAT

Meat is grilled from the outside to the inside. The inside
meat is still raw.
Cutting thicknesses of 0.5 mm to 8 mm can be set.
• In order to do so, turn the adjusting screw to the
left (larger) or right (smaller).
WARNING: Risk of injury!
• Check that the knife protector is correctly seated
• Ensure a secure stand
• Always work from top to bottom
• Only cut grilled meat
• Only turn the kebab knife on when it has been ap-
plied to the kebab.

6. HYGIENE/CLEANING

6.1 HYGIENE INSTRUCTIONS
General hygiene instructions
• Wash hands before and after contact with food
• Cover open wounds with a waterproof plaster
• Avoid touching food with naked hands
• Clean and disinfect all devices daily
6.2 CLEANING
Detergent
• Boiling water
• Dishwashing detergent
• Fat solvents
• Disinfectant

6.3 CLEANING PROCEDURE

WARNING: Risk of death
Due to unintended starting up of the kebab knife!
• Disconnect the knife from the power supply
Handing food
• Heat meat through to at least 70ºC
• Store meat at below 5ºC or freeze (below-18ºC)
• Avoid contact between raw and cooked food
WARNING: Electric shock, device damage!
Moisture damages the electric unit in the kebab
knife. This can result in injury from electric shock.
• Do not clean the kebab knife in the dishwasher
WARNING Risk of death
The knife is sharp. Deep cuts can be caused.
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