Professional Food Slicer
Hot Roasts—Beef, Pork, Lamb, Turkey, Ham
■When slicing boneless roasts, remove from oven and allow to cool for
■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.
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