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may need to hand-cut the meat into smaller, more manageable pieces
to slice.
Food with an uneven texture, like fish and thin steaks, are often difficult
to slice. Put in freezer for approximately 20 minutes to partially freeze
before attempting to slice.
Cold cuts: Cold cuts keep longer and retain flavor if sliced as needed. For
best results, chill to approximately: 40°- 48°. Remove any plastic or hard
casings before slicing. Use a constant, gentle pressure for even slicing.
Cheese: Cheese can be difficult to slice (especially soft cheeses). A tiny
amount of Mineral Oil can be lightly applied to blade with a paper towel, to
keep the cheese from sticking during slicing. Caution: The blade is sharp.
Do not touch the blade directly. We highly recommend wearing
cut-resistant gloves when applying. Chill cheese thoroughly to approx.
40° - 48° before slicing. Before serving, allow cheese to reach room
temperature.
IMPORTANT: If cheese is (sticking to) binding on the blade when
slicing:
A) Re-chill cheese so it is colder (not frozen).
B) Use less tension on the Food Pusher Handle (Part #11) against the
blade.
C) Use SLOWER slicing strokes.
Breads & Cakes: Freshly baked bread should be cooled to room
temperature before serving.
Use day-old bread for extra thin slices for toast. Your slicer is ideal for all
types of breads, pound cake or fruit cake. Chill breads or cakes to approx.
40° - 48° for easier slicing and to avoid tearing or crumbling.
Hot Roasts: Beef, Pork, Lamb, Turkey, Ham: When slicing warm
boneless roasts, remove from oven and let it set for 20-30 minutes (room
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