HINTS FOR BEST RESULTS
1. To slice meats wafer thin, freeze meats for 2 to 4 hours before slicing. NOTE: Meats or foods should not be hard frozen.
If the serrated blade begins to drag, allow food to thaw slightly.
2. Meats should be boneless. Fruit should be free of seeds.
3. Foods with an uneven texture, such as fish and thin steaks, are often difficult to slice. Freeze them for 2 to 4 hours before slicing.
4. The Meat Slicer can quickly cut lettuce, cucumbers, onions or other fruit for delicious pickles, sandwiches, vegetable dishes
or desserts.
HOT ROASTS: BEEF, PORK, LAMB, HAM
1. When slicing warm boneless roast, remove from the oven at least 15 to 20 minutes before slicing. The meat will be juicier
and slice evenly without crumbling.
2. Cut the roast, if necessary, to fit on the sliding feed table. If the roast is tied, press the ON/OFF switch to turn the Meat Slicer OFF.
Then remove the strings one at a time as the strings are near the serrated blade. Continue slicing with strings removed.
EXTRA-THIN SLICED CORNED BEEF OR FRESH BEEF BRISKET
1. Chill cooked brisket overnight in a cooking liquid.
2. Before slicing, drain and preserve meat drippings from the brisket. Pat dry with paper towels. Remove excess fat.
Slice the chilled brisket to desired thickness.
3. To serve hot, place slices on heatproof platter and moisten with a small amount of the reserved meat drippings. Cover and heat in
the oven at 300
0
F for 30 minutes.
CHEESE
1. Chill thoroughly before slicing.
2. Cover with foil to keep moist.
3. Before serving, let the cheese reach mom temperature to enhance its natural flavor.
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