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Cooked meat and poultry
The food must be very cold. If
possible, use a chunk of food just
large enough to fit the feed tube.
To make julienne strips of ham,
bologna or luncheon meat, stack
slices of them. Then roll or fold
them double and stand them
upright in the feed tube, wedging
in as many rolls as possible. This
technique works better with
square or rectangular pieces than
with round ones.
Uncooked meat and poultry
Cut the food into pieces to fit the
feed tube. Boned, skinned chicken
b r easts will usually fit when cut in
half crosswise. Wrap the pieces in
plastic wrap and put them in the
f re e z e r. They are ready to slice
when they pass this “knife test.”
They are easily pierced with the
tip of a sharp knife although semi-
f rozen and hard to the touch.
Stand them in the feed tube, cut
side down, and slice them a g a i n s t
the grain, using firm pre s s u re on
the pusher. Or lay them flat in the
feed tube, as many as will fit, and
slice w i t h the grain, using firm
p r e s s u re .
Frankfurters, salami and other
sausages
If the sausage is soft, freeze it
until it is hard to the touch but
easily pierced with the tip of a
sharp knife. Hard sausages need
not be frozen. If the sausage is
thin enough to fit in the small
feed tube, use that tube.
Otherwise, cut the sausage into
pieces to fit the large feed tube
completely. Stand the pieces
vertically, packing them in tightly
so they cannot tilt sideways.
S L I C I N G M E A T
A N D P O U L T R Y
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03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 25