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8. Press the ON/OFF Switch to turn the Meat Slicer ON. The power ON indicator light
will illuminate.
9. WARNING: To prevent the motor from overheating, do not operate the Meat Slicer
for more than 10 minutes at a time.Allow 30 minutes for the Meat Slicer to cool down.
10. While the blade is rotating, push the sliding feed table towards the blade.
Move the table steadily back and forth. Press food gently against the thickness guide
to ensure even slices.
11. Press the ON/OFF Switch to turn the Meat Slicer OFF when slicing is finished.
The power ON indicator light will turn off.
12. Following the instructions described above, additional foods may be added to the sliding
feed table for slicing.
13. For safety and to protect the serrated blade, when slicing is complete, turn the thickness
adjustment knob to the minimum thickness setting to align the thickness guide
with the blade. Then unplug the Meat Slicer.
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 300º F for 30 minutes.
CHEESE
1. Chill thoroughly before slicing.
2. Cover with foil to keep moist.
3. Before serving, let the cheese reach room temperature to enhance its natural flavor.
COLD CUTS
1. Remove any plastic or hard casing before slicing.
2. Cold cuts can be kept longer and retain their flavor if they are sliced as needed.
For best results, chill first.
3. Use a constant, gentle pressure for uniform slices.
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