Meat slicers are one of the most important tools in any kitchen where non-vegetarian dishes are prepared. Regardless of the size, every meat slicer tends to operate using the same principles. You have to keep meat onto a sliding tray, pass it on a razor blade that is rotating, and cut out a thin slice from the meat.
It can be dangerous to work with meat slicers, given that you have to work with a large sized rotating blade. However, it is not tough to learn how to use them. With proper techniques and precautions, you can effectively and safely use a meat slicer.
Wash and sanitize the hands
Thoroughly wash the hands, and use a paper towel to dry them. Wear a pair of gloves made of plastic, to ensure hygienic holding of foods.
Put the meat onto the tray
Elevate and swing the clamp arm from the slicer’s surface. Put the chunk of meat onto the tray / carriage and swing back the clamp arm on the surface and then down over the chunk. It will keep the meat chunk securely in position on the surface of the tray / carriage.
Pick the thickness you want
Turn the knob of the adjuster to choose how thick you would like your meat slices to be. Put a strip of deli tissue or wax paper onto the slicer bottom to get your meat sliced.
Cut a slice
Turn your slicer’s switch to “On”. Push the handle over the tray to have the meat chunk moved over the rotating table. Cut a slice of meat and look at the thickness of the sample to determine whether it is as desired. In case your slice sample is too thin or too thick, adjust the dial.
Cut more slices
If you are satisfied with the slicing, use one hand to push the tray back and forth over your rotating blade. The other hand should be used to help catch the meat slices on a paper.
Stop and store
Once you have sliced enough meat, turn the slicer off. Use plastic wrap to wrap the rest of the meat and keep it stored in your fridge. It is important to store sliced meat pieces in a cool spot.
Clean the equipment components
Finally, you need to wipe down all the parts of your slicer – including the blade, bottom level and tray – thoroughly and with a lot of care. Turn its dial and adjust its thickness to “0” so that the next one to use the slicer does not end up cutting himself. Before you use a commercial meat slicer, it is important to get trained on how to use it.
All such slicers come with a proper operating manual. You have to read this with care, or have a qualified and skilled person tell all the points to you. It is a good idea to have a talk with your employer to know more, if you will be operating the slicer in an eatery, butcher shop or a similar commercial establishment.