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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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