HOW TO OPERATE
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10. When done slicing, push the power switch to OFF and unplug the unit.
11. For safety and blade protection, turn the thickness guide dial to 0 (to
align the thickness guide with the blade) when not operating and
before cleaning.
SLICING TIPS
1. Meats:
a. Meats for slicing should be boneless. Cutting into bones will
damage the blade.
b. Meats are easier to slice thinly if they are chilled or partially
frozen, but NOT frozen solid.
c. Meats with an uneven texture, like fish and thin steaks, are easier
to slice when partially frozen, but NOT frozen solid.
d. When slicing warm boneless roasts, remove from oven and let
sit 15 to 20 minutes before slicing. This way, the roast will
retain its natural juices and slice evenly without crumbling. Cut
the roast, if necessary, to fit the feed table. If the roast is tied,
switch off the slicer and remove strings one at a time as they near
the blade for slicing.
e. Cold cuts keep longer and retain flavor better if sliced as needed.
Remove any plastic or hard casing before slicing.
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WARNING:
Do not operate this slicer for more than
10 minutes at a time to avoid
overheating the motor. After using for
10 minutes, switch off and allow the
slicer to rest for 30 minutes. Then, if
needed, resume slicing.
