Mpekere atụrụ anya

1. Meat food must be properly frozen and hardened, generally above “-6°C”, and it is not advisable to over-frozen. If the meat is too tough, it should be thawed first. There must be no bones in the meat, so as not to damage the blade; then press it with a meat press. Adjust the thickness knob to set the desired thickness.

2. The mutton slicer is a kind of food slicer, which is suitable for cutting elastic food such as boneless meat and mustard, cutting raw meat into slices, etc. The thickness of the slices is adjusted by adding or subtracting spacers behind the blade. Drizzle some cooking oil into the chute before use to reduce friction.