10
ENGLISH
TIPS AND TRICKS
• Do not slice anything that contains bones, large seeds or other extremely hard materials.
• Remove all wrapping material from food before slicing.
• Remove thick crust from food before slicing.
• To slice meats or sh wafer thin, chill before slicing.
• Use the slicer to quickly cut cucumbers, potatoes, courgette, and onions.
• 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 t 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 appliance is off).
HOT ROASTS: BEEF, PORK, LAMB, TURKEY, HAM
• Slice while well chilled.
• Before serving, allow cheese to reach room temperature. This will enhance the natural a-
vour.
• Some processed cheese may stick to the blade. When necessary, turn the appliance off and
remove the plug, wipe the blade with a damp cloth. This moisture will help prevent the blade
from sticking.
CHEESE
• Chill thoroughly before slicing. Some types of smoked bacon should have the crust removed.
BULK BACON
• Cold cuts of meat will keep longer and will retain avour longer if sliced when needed.
• For best results, chill rst.
• Remove any plastic or hard casing before slicing.
• Use a constant, gentle pressure for uniform slices.
COLD CUTS AND SANDWICHES
• Slice potatoes for thick or thin chips.
• Slice carrots lengthwise in very thin strips. Soak in ice water to curl.
• Slice courgette, eggplant and squash.
FRUITS AND VEGETABLES
• Effective with coarse textured breads and cakes.
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