Sinbo SMS 5605 [11/43] Cleaning

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CLEANING

• For easier cleaning, remove all parts in order shown. Wash as directed. Replace in reverse

sequence.

FOOD CARRIAGE: Slide food pusher off and lift food carriage from platform.

PLATFORM: Fold up platform. Push the hinge handle to left and pull out the platform from

base.

STAINLISS BLADE: Unplug slicer. Turn blade lock counter clockwise and lift out carefully. To

replace. Align both tabs of blade lock with slots of motor housing and turn clockwise to secure.

Be sure gears engage. (fig. 3)

Note: Always align thickness guide with blade for safety and blade protection during storage.

NON-SLIP FEET: Clean with any grease-removing cleanser, such as alcohol or window cleaner.

STORAGE

1. Align thickness guide with blade.

2. Fold up platform . Wrap cord in storage area on bottom of slicer. (fig. 4)

USE YOUR FOOD SLICER

FOR BEST RESULT

• To slice meats wafer thin, chill thoroughly before slicing.

• Meats should be boneless. Fruits should be free of seeds.

• Foods with an uneven texture - like fish and thin steaks - are often difficult to slice. Partially

freeze before slicing.

• At canning time, use the slicer to quickly cut cucumbers and onions for attractive pickles…

apples for pies… vegetables for the freezer.

HOT ROASTS: Beef,Pork,Lamb,Turkey,Ham

When slicing warm boneless roasts, remove from over and let set 15 to 20 minutes before

slicing. They will retain more natural juices and slice evenly without crumbling. 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 over night 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 drippings. Heat in 150˚C oven for 30 minutes.

Fig. 3 Fig. 4