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1. Roasts: Beef, pork, poultry and lamb -- Allow roasts to stand for 20 minutes after
removing from oven.
2. Bulk Bacon -- With a sharp knife, remove rind from “thoroughly chilled” bacon. Trim
bacon to fit securely on food tray, fat side down.
3. Cheese and cold cuts -- Slice as needed to retain flavor. Remove the plastic or hard
casting from “well chilled” food before slicing. Use gentle pressure for uniform slices.
4. When you are going to slice very thin food, unplug the unit and moisten the blade
with a damp cloth; this helps to prevent sticking. If cheese builds up on blade or
under blade cover, unplug the slicer and wipe blade clean with a damp cloth.
5. When slicing food that is not uniform in size, always slice with the largest side first.
6. Vegetables and fruits -- Slice potatoes, tomatoes, carrots, cucumbers, cabbage, lettuce,
eggplant, squash and zucchini in a matter of minutes.
7. Breads – Do not use excessive pressure or squeeze the loaf. Trim or cut bread to fit
comfortably on feeder. Move the loaf of bread smoothly through the blade with
continuous “gentle” pressure on the loaf.
HINTS FOR USING FOOD SLICER
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