24
fruit.
HOT ROASTS: BEET, PORK, LAMB, HAM
z
When slicing warm boneless roast, remove them from oven at least 15 to
20 minutes before slicing. They will return more nature juices and slice
evenly without crumbing.
z
Cut the roast, if necessary, to fit on food tray. If roast is tied, turn off
motor and remove strings one at a time as strings near blade.
EXTRA-THIN SLICED CORNED BEEF OR FRESH BEEF BRISKET
Chill cooked brisket overnight in cooking liquid. Before slicing, drain and
reserve meat drippings from brisket. 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
reserved meat dripping. Heat in 300
℉
oven for 30 minutes.
CHEESE
Chill thoroughly before slicing. Cover with foil to keep moist. Before serving,
let cheese reach the room temperature-this enhances the natural flavor.
COLD CUTS
Cold cuts keep longer and retain flavor if sliced as needed. For best results,
chill first. Remove any plastic or hard casing before slicing. Use a constant,
gentle pressure for uniform slices.
VEGETABLE AND FRUIT
Your slicer is “made to order” for slicing many vegetables and fruits including
potatoes, tomatoes, carrots, cabbage ( for slaw), eggplant, squash and
zucchini. Potato may be sliced thick for casseroles or thin for chips. Fresh
pineapple may be sliced neatly. Cut off top and slice to order.
BREADS, CAKES AND COOKES
Freshly baked bread should be cooled before slicing. Use day-old or slightly
stale bread for extra-thin sliced for toasting. Your slicer is ideal for all types
of party breads, pound cake and fruit cake. For wafer-like ice box cookies or
chill dough in refrigerator, slice as desired.
REMARK: