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• Meats should be boneless. Fruit should be free of seeds.
• Foods with an uneven texture-like fish and thin steaks –are often difficult
to slice. Freeze for 2 to 4 hours before slicing.
•
At canning time, using slicer can quickly cut cucumbers, onions or other
fruit for delicious pickles...apples pies...vegetable.
HOT ROASTS: BEET, PORK, LAMB, HAM
When slicing warm boneless roast, remove them from oven at least 15 to 20
minutes before slicing. They will return more nature juice and slice evenly
without crumbing.
Cut the roast, if necessary, to fit on food tray. If roast is tied, turn off motor and
remove strings one at a time as strings near blade.
EXTRA-THIN SLICED CORNED BEEF OR FRESH BEEF BRISKET
Chill cooked brisket overnight in cooking liquid. Before slicing, drain and reserve
meat drippings from brisket. Pat dry with paper towels. Remove excess fat.
Slice well chilled brisket to desired thickness. To serve hot, place slices on
heatproof platter and moisten with small amount of reserved meat dripping.
Heat in the oven.
CHEESE
Chill thoroughly before slicing. Cover with foil to keep moist. Before serving, let
cheese reach the room temperature-this enhances the natural flavor.
COLD CUTS
Cold cuts keep longer and retain flavor if sliced as needed. For best results, chill
first. Remove any plastic or hard casing before slicing. Use a constant, gentle
pressure for uniform slices.
VEGETABLE AND FRUIT
Your slicer is "made to order" for slicing many vegetables and fruits including
potatoes, tomatoes, carrots, cabbage ( for slaw), eggplant, squash and zucchini.
Potato may be sliced thick for casseroles or thin for chips. Fresh pineapple may
be sliced neatly. Cut off top and slice to order.
BREADS, CAKES AND COOKES
Freshly baked bread should be cooled before slicing. Use day-old or slightly
stale bread for extra-thin sliced for toasting. Your slicer is ideal for all types of
party breads, pound cake and fruit cake. For wafer-like ice box cookies or chill
dough in refrigerator, slice as desired.
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