Deni 14352 Hot Roasts-Beef, Pork, Lamb, Turkey, Ham, Cheese, Bulk Bacon, Cold Cuts, Sandwiches

Professional Food Slicer

Hot Roasts—Beef, Pork, Lamb, Turkey, Ham

■When slicing boneless roasts, remove from oven and allow to cool for 15-20 minutes before slicing. The meat will retain its natural juices and slice without crumbling.

■Cut the roast, if necessary, to fit on the platform.

■Place foil underneath the platform table to catch juices and crumbs for easy cleanup.

■For rolled or tied roast, remove strings one at a time as the strings become closer to the blade (make sure the motor is off).

Cheese

■Slice while well chilled.

■Before serving, allow cheese to reach room temperature. This will enhance the natural flavor.

■Some process cheese may stick to blade. When necessary, turn motor off and wipe blade with a damp cloth. This moisture will help prevent the blade from sticking.

■Some hard cheeses like cheddar will not slice properly.

Bulk Bacon

■Chill thoroughly before slicing. Some types of smoked bacon should have the rind removed.

Cold Cuts, Sandwiches

■Cold cuts of meat will keep longer and will retain flavor longer if sliced when needed.

■For best results, chill first.

■Remove any plastic or hard casing before slicing.

■Use a constant, gentle pressure for uniform slices.

Fruits and Vegetables

■Slice potatoes for thick or thin chips.

■Slice cabbage for slaw.

■Slice carrots lengthwise in very thin strips. Soak in ice water to curl.

■Slice zucchini, eggplant and squash.

■Peeled and cored pineapple can be easily sliced.

7