UG0214

IMPORTANT
If any recommendaon is not applicable to your equipment, please ignore it .
IMPORTANT
Any change in the protecon systems and safety devices will during operaon,
create serious risks to the operator physical integrity
7. GENERAL SAFETY PRACTICES
The following safety instrucons are addressed to both the operator of the machine as
well as the person in charge of maintenance.
The machine has to be delivered only in perfect condions of use by the Distributor to the
user. The user shall operate the machine only aer being well acquainted with the safety
procedures described in the present manual. READ THIS MANUAL WITH ATTENTION.
7.1 Basic Operaon Procedures
7.1.1 Dangers
Some areas of the electric device have parts that are connected or have parts connected
to high voltage. These parts when touched may cause severe electrical shocks or even be
lethal.
given for each operaon step. Every step of the operaon shall be taken only if a sign has
been made and responded.
7.1.3 Advices
* In case of power shortage, immediately switch the machine off.* Use recommended or
equivalent lubricants, oils or greases.
* Avoid mechanical shocks, once they may cause damages or bad funconing.
* Avoid water, dirt or dust contact to the mechanical and electrical components of the
machine.
* DO NOT change the standard characteriscs of the machine.
* DO NOT remove, tear off or maculate any safety or idenficaon labels stuck on the
machine. If any labels have been removed or are no longer legible, contact your nearest
dealer for replacement.
7.2 Safety Procedures and Notes before Switching the Machine ON
Cold cuts: Cold cuts keep longer and retain flavor if sliced as needed. For best results,
chill to approx.:40°- 48°. Remove any plasc or hard casings before slicing. Use a constant,
gentle pressure for even slicing. See "IMPORTANT" for best slicing results.
Cheese: Cheese can be difficult to slice (especially so cheeses). A ny amount of Mineral
Oil can be lightly applied to blade with a paper towel, to keep the cheese from scking
during slicing. Cauon -Blade sharp. Chill cheese thoroughly to approx. 40° - 48° before
slicing. Before serving, allow cheese to reach room temperature.
IMPORTANT: If cheese is (scking 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 #12 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 temp) before slicing. They will retain
more natural juices and slice evenly without crumbling. Cut the roast if necessary, to fit on
6. CLEANING YOUR MEAT SLICER
6.1 To Disassemble Slicer
1. The slicer should be cleaned aer every use as perishable food scraps could accumulate
on the slicer or behind cung Blade #8.
2. Do not use steel wool or abrasives to clean any part of Meat Slicer.
3. Rotate the Thickness Adjustment Knob #2 all the way to the "O" posion.
4. To remove the Sliding Food Carriage #5 and Food Pusher Arm #12 unscrew the Carriage
Knob #4 underneath the Sliding Food Carriage #5 counterclockwise and li the food tray in
an slight upward and out moon. (Fig. 3)
WARNING
Before cleaning, assembling or disassembling the MEAT SLICER, make sure POWER is OFF &
PLUG IS REMOVED from the outlet/power source!
WARNING
BLADE SHARP! Handle Carefully!