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Figure  4-9.—Electric  meat-slicing  machine. Operating the Meat Slicer Meat slicers may be either manual or automatic feed. To use the slicer, place the meat on the carriage and adjust the clamp to hold the meat firmly. Next, set the dial for the desired thickness of the slices. Set the machine on automatic or manual. Turn on power to the machine. If manual mode was selected, move carriage back and forth with the hand lever. The  meat-slicing  machine  must  be  hardwired (permanently attached) and have a backup electric switch. The switch will be equipped with a guard to prevent accidental starting. The meat slicer is a very dangerous piece of equipment. Never operate it with the blade  guard  off  or  put  your  hands  anywhere  near  the blade while the blade is turning. The blade is very sharp, so extreme caution should be used when sharpening or cleaning it. Care  and  Cleaning The  meat-slicing  machine must be cleaned after each  use.  Before  dismantling  the  slicer,  you  must  make sure  the  electric  power  is  secured.  Remove  all  cutting and  meat-handling  attachments.  Wash  the  attachments with soap and hot water; rinse with hot water. The attachments  may  be  run  through  the  dishwashing machine. Clean the knife and the body of the slicer by following the manufacturer’s recommended cleaning instructions or the instructions posted by the machine. Reassemble the slicer immediately so that the bare blade will not be exposed and apply a thin coating of salad oil on the blade. Do not forget to clean the counter top under the slicer. STEAMERS Steamers are used for steaming fish, fruit, meat, poultry, and vegetables. Most steamers used in the Navy consist  of  a  three  door,  three-compartment  unit.  Each unit has one or two perforated pans or baskets. Operation When operating steamers, you are not limited to the use of pans and baskets furnished with them. If juices are to be saved, you should cook in leakproof solid pans of a suitable size. Pans should not be overloaded; steam circulates best when pans are about three-fourths full. Different  foods  may  be  cooked  in  the  same  steam compartment without mixing flavors or affecting the taste of the different foods. Onions and pudding placed in individual pans may be cooked in the same steam compartment  without  a  transfer  of  flavor. After the food has been placed in the steamer, close the  compartment  door  securely.  (The  door  latch  is linked with the steam supply on most steamers, and the final movement of the lever locks the door and turns on the steam at the same time. Unlocking the door turns off the steam before the door can be opened.) If the steam supply is controlled separately, open the steam   valve   slowly   by   turning   the   valve   wheel counterclockwise  after  the  door  is  latched.  Then observe the middle indicator on the pressure gauge, which should be in the range of 5 to 7 psi. Turn the valve wheel clockwise to reduce steam pressure if it is above 7  psi.  Watch  your  cooking  time  closely  and  avoid spoiling food by overcooking. Less time is required for steam pressure cooking than for boiling food in water; the temperature of steam at 7 psi is 233°F and the boiling temperature of water is 212°F. After  cooking  has  been  completed,  turn  off  the steam supply by turning the valve wheel clockwise on separately  controlled  units,  or  by  unlatching  the compartment  door  of  the  latch-controlled  steam  supply. You can relieve the steam pressure by operating the lever of the safety valve, if one is provided; otherwise, wait 2 minutes before you open the door to the full OPEN position.  The  gauge  should  read  0  psi  before  the  door is  opened. Care and Cleaning Occasionally, when you examine the drainpipe for steam-condensate drip, none will appear after a few minutes  of  steamer  operation.  When  this  is  the  case, turn off the steam supply by unlatching the door or 4-12

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