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HINTS AND TIPS FOR USING YOUR SLICER
1.Roasts: Beef, Pork, Poultry, and Lamb
When slicing warm boneless roasts, remove from oven and let set
2.Bulk Bacon:
Chill thoroughly before slicing. Some types of bacon should have the rind removed; chill well and remove with a sharp knife. You can use the rind as a "flavor dividend" for seasoning beans or soups. Trim bacon to fit securely on the food tray, fatty side down. Slice to desired thickness – about 1/8" cooks nicely.
3.Cheese and Cold Cuts:
Slice as needed to retain flavor. Remove the plastic or hard casing from the
4.Very Thin Cheese:
Use caution when you are slicing very thin food. It is best to unplug the unit and moisten the Blade with a damp cloth. This will help prevent the food from sticking to the Blade. If cheese builds up on the Blade or under the Blade Nut, unplug Slicer, and wipe blade clean with a damp cloth.
5.Very Thin Corned Beef or Fresh Beef Brisket:
Chill cooked brisket overnight in cooking liquid. Before slicing, drain brisket from liquid and pat dry with paper towels. Remove excess fat.
6.Large Foods:
When slicing food that is not uniform in size, always slice with the largest side first.
7.Vegetables:
It is very easy to slice potatoes, tomatoes, zucchini, carrots, cucumbers, cabbage (for slaw), eggplant, and squash in minutes. Just set thickness setting and slice. Potatoes may be sliced thick or thin for chips.
HOW TO USE YOUR SLICER (CONTINUED)
9.To use the Cutting Board, remove from storage slot on the bottom left side of the unit.
NOTE: Use Caution when slicing, always slice food with the Feeder and Press Plate.
CAUTION: To avoid overloading the Slicer or damaging the Blade, do not use the Slicer to cut frozen foods or bones. We also do not recommend slicing
Figure 4
