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with food must be properly disassembled, rinsed, cleaned, sanitised and dried after every use. Turn
power off and remove plug from the socket. Non-removable parts should be cleaned on the machine
and blades can be lightly coated with vegetable oil.
Moving parts will also require liberal lubrication; however, the lubricating oil must not come into
contact with food. To prevent cross contamination do not use the machine to cut different meats
unless it is properly cleaned and sanitised.

Food processors are used to mix, chop, grate, slice, blend and puree food.
Safety considerations include:

• do not overload the machine
• never operate with the lid off

• when feeding food into the machine always use the plunger
• follow manufacturer's instructions for operation and to determine correct food/ liquid levels

• wash, sanitise and dry all movable parts after each use
Knife care and maintenance

Kitchen knives must always be sharp. Blunt knives are dangerous-can cause accidents - and will result
in poor quality work.

Regular maintenance with a honing steel, as well as intermittent sharpening on a stone will keep
knives sharp and useable. There are many ways to use a steel and a stone. This guide offers just one
method for each. Regardless of the technique you use, what is
most important is that you are consistent. Frequent steeling will
keep your knives cutting straight and sharp.
There are many ways to hold a steel, but the easiest way for a
beginner is to hold it vertically with the point down, resting
securely on a towel.

This position allows you to see the angle you are using and
provides excellent control.

You must work the full length of the edge.
You generally want an angle of about 22.5 degrees.

Start with the heel of the blade contacting the steel as close to
the handle as possible with the tip pointing straight out away
from you. Pull the blade back towards you and down the shaft
of the steel.
The motion should end with the tip of the blade in contact with
the steel towards the bottom of the shaft. Switch sides and do
the exact same thing on the other side. If you are holding the
steel vertically you can see that you are using the same angle on
both sides. Repeat about four to five times. Gentle pressure is
all that is needed-do not grind the knife. If you hear an almost
musical sound, the pressure is perfect.

A sharpening stone provides total control over sharpness, and
ensures a consistent edge from tip to heel (an electric sharpener is an alternative, but not all electric
sharpeners are equal, and a poor model can damage the edge on good knives) .
Follow the manufacturer's recommended instructions for preparing/ lubricating your stone (oil,