- low-vibration motor
- main switch with safety circuit
- smooth-running release of the blades
- usable blade length: 17.5 cm
- simple handling
- hanging loop
- both blade sets are dishwasher-proof
- including: - stainless steel blades with fine teeth for normal food - stainless steel blades with rough teeth for frozen food - each with finger protection
Rommelsbacher’s electric knife cuts easily bread and pastry but also meat and poultry. The blades with fine teeth are perfectly suitable for cutting most sensitive food like cream tarts and pies into pieces. The powerful motor and the additional blades with rough teeth make it possible to cut up frozen food into portions. Due to the hanging loop, the appliance can be stored safely and always handy. The long cord, the safety circuit, the smooth-running release and the finger protection ensure a safe operation. Both blade sets are dishwasher-proof.
||230 V 120 W
||49,00 x 5,50 x 6,50 cm
||stainless steel blad set with fine and rough teeth, incl. finger protection
Here you will find a selection of suitable recipes:
The device in action - can be seen at:
What foods can be cut with this electric knife?
A lot of things can be cut with this knife. There are two blades for different foods included in the scope of delivery. With the regular pair of blades you can cut meat, poultry (not the bones), sausages and cheese with a slice thickness from approx. 4 mm (except hard cheese), fruit, vegetables, salad, bread (also sandwiches), cakes, especially cream cake and ice-cream cakes, etc. With the rough teethed pair of blades you can also cut frozen (slightly defrosted) foods.
When I try to cut meat it gets more shredded than cut. What can I do?
During usage make sure to place the knife on the food and let it cut through applying slight pressure. When cutting a roast, make sure to cut across the fibers. Cut smaller roasts diagonally to get bigger pieces. Please make sure to only cut until the bone is reached while cutting meat like steak, chops, drumsticks or ham. Then remove the meat piece by piece from the bone using the tip of the knife.