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Professional Food Slicer
Hot Roasts—Beef, Pork, Lamb, Turkey, Ham
■ When slicing boneless roasts, remove from oven and
allow to cool for 15-20 minutes before slicing. The
meat will retain its natural juices and slice without
crumbling.
■ Cut the roast, if necessary, to fit on the platform.
■ Place foil underneath the platform table to catch
juices and crumbs for easy cleanup.
■ For rolled or tied roast, remove strings one at a time
as the strings become closer to the blade (make sure
the motor is off).
Cheese
■ Slice while well chilled.
■ Before serving, allow cheese to reach room
temperature. This will enhance the natural flavor.
■ Some process cheese may stick to blade. When
necessary, turn motor off and wipe blade with a
damp cloth. This moisture will help prevent the
blade from sticking.
■ Some hard cheeses like cheddar will not slice
properly.
Bulk Bacon
■ Chill thoroughly before slicing. Some types of
smoked bacon should have the rind removed.
Cold Cuts, Sandwiches
■ Cold cuts of meat will keep longer and will retain
flavor longer if sliced when needed.
■ For best results, chill first.
■ Remove any plastic or hard casing before slicing.
■ Use a constant, gentle pressure for uniform slices.
Fruits and Vegetables
■ Slice potatoes for thick or thin chips.
■ Slice cabbage for slaw.
■ Slice carrots lengthwise in very thin strips. Soak in
ice water to curl.
■ Slice zucchini, eggplant and squash.
■ Peeled and cored pineapple can be easily sliced.