GVA FS05, Инструкция по эксплуатации

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Guidance and tips
• To slice meats wafer thin, freeze thoroughly for only 2 to 4 hours
before slicing.
• Meats should be boneless. Fruit should be free of seeds.
• Foods with an uneven texture-like fish and thin steaks –are often difficult to slice.
Freeze for 2 to 4 hours before slicing.
• At canning time, using slicer can quickly cut cucumbers, onions or other fruit for
delicious pickles…apples pies…vegetable.
Hot roasts: beet, pork, lamb, ham ect
• 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.
• 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 150°C 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.