- silent low-vibration motor
- simple and safe handling
- convenient ON switch
- easy-running release button
- usable blade length: ca. 15 cm
- blade sets are dishwasher proof
- inclusive: - stainless steel blade, fine toothed - stainless steel blade, rough toothed - each with finger guards
The convenient electric knife by Rommelsbacher facilitates the daily work while cutting bread, cakes, meat and poultry. Due to the ergonomic handle, the appliance is easy and comfortable in use. The fine toothed blades are ideal to cut even sensitive food like cream cakes perfectly. The powerful motor and the additional rough toothed blades even allow the cutting of slightly thawed food. A long power cord, the easy-running release and blades with finger guards provide a safe handling. And cleaning is made easy – because both blade sets are suitable for the dishwasher.
||230 V 120 W
||43,00 x 6,00 x 10,50 cm
||ca. 15 cm
||incl. blade 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.