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Detailed instructions for use are in the User's Guide.
[. . . ] - The appliance must be switched off before replacing any accessories or attachments which move during the machine`s operation. - Machine is only suitable for slicing foods. - When swinging the machine, pull the swivel lever (16) forcefully all the way to the way to the limit stop until it audibly locks into place. [. . . ] To engage the machine in the bolt (17), push the back of the frame (7). De 188 MASTER is een kantelbare allessnijder en kan gebruikt worden als rechtsnijder van hesp, zachte worst en kaas als schuinsijder voor het snijden van brood, harde worst en groenten. Place the food to be sliced on the carriage and hold insuch a way that your thumb rests on the safety button (4). lightly press the safety button (4) to switch the motor on. When slicing, press thumb against the safety button (4) (Fig. The motor switches off as soon as the thumb is removed from the safety button. Switch for continuous operation (model 188 only) the machine is also outfitted with a switch for continuous operation (A), which is used when tomatoes, carrots, cucumbers, etc. Or large quantities of food are being sliced. to operate the machine in a diagonal position , slide the switch (A) to the right. To switch the machine off, press the ON/OFF switch (B), which unlocks the switch. Slicing Press the food to be sliced lightly against the stop plate (2) and guidee the carriage evenly against the blade. Soft foods - such as ham, cheese - can be best sliced when cooled. guide the carriage slowly against the blade. Hard foods such as salami, bread, cucumbers, and so on - can be sliced quicker. Important use the rest holder (3) as soon as the food to be sliced has become smaller. it is placed on the carriage rear section. [. . . ] With this product you have purchased an approved high-quality product of German make. Thank you very much for purchasing our product. Starting on the day of purchase we accept a warranty of 120 months for defects which can be traced back to manufacturing or material defects. [. . . ]
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