Rival 1101E - Slicing Applications and Ideas; Slicing Meats and Cheese

GOOD TASTE begins with
your RIVAL SLICER
Hot Roasts: Beef, Pork, Lamb, Turkey, Ham
When slicing warm boneless roasts, remove from oven and let set 15 to
20 minutes before slicing. They will retain more natural juices and slice
evenly without crumbling.
Cut the roast, if necessary, to fit on Food Tray. Use foil to catch slices and
juices.
Slices
should
be
about 2"
thick.
If roast is
tied,
remove
strings
one
at a time as strings near blade. (Be sure motor is off.)
Extra-Thin
Sliced
Corned
Beef
or
Fresh
Beef
Brisket
Chill cooked brisket overnight in cooking liquid. Before slicing, drain
brisket from liquid and pat dry with paper towels. Remove excess fat.
Slice well-chilled brisket to desired thickness. To serve hot, place
slices on heatproof platter and moisten with small amount of cooking
liquid.
Heat
in
300°
oven
for 30
minutes.
Bulk Bacon
Chill thoroughly before slicing. Some types of smoked bacon should
have the rind removed; chill well and remove with asharp knife. You can
use the rind as a "flavor dividend" for seasoning beans and soups.
Cut the bacon slab to fit on Food Tray. Place fat side down. Slice to
desired thickness-about s" slices cook nicely.
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