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Slide is very hard to move

When cutting meats the slide is very hard to push

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Hi my name is mark, sounds like you need to lube slide rail under slicer. a spray silicone should be used. do not use vegitable oil it will bind up

Posted on Mar 10, 2009

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Posted on Jan 02, 2017

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How can I tell if meat is freezer burn


Usually looks dry/milky colored and is hard. Sometimes it is also a green tinge. Pork is good for about six months when frozen in a deep freezer with butcher wrap. If you are using a frost freeze refrigerator freezer, in a freezer bag us it in 2-3 months. From your picture they don't look freezer burned, feel the chop, if it is dry and hard, it is, if not probably fine.

Jan 28, 2015 | New York Prime Meat Pork Loin Chops Center...

Tip

Lobster: Cook it, Clean it, Eat it


Lobsters can be scary. They look tough and dangerous, their claws are all but friendly and the fact that they need to be boiled alive makes the whole process of cooking them even less appealing.

Well, here are a few steps to help you enjoy the lobster\'s tender and tasty meat without too much fuss.

First of all fill a large pot with water up to 3/4 and bring the water to boiling, then add some sea salt.
In the meantime the lobsters should be kept on ice. The ice helps calming them down and relaxes them, and also helps keeping the lobster fresh longer.
It is better to cut the rubber bands on their claws before cooking them.
If you rub the lower part of the lobster\'s back for about a minute the lobster will fall asleep.
You then pick up the lobster and set it in the boiling water, head first.
Let it cook for about 9-10 minutes per pound, until it turns bright red and the meat looks white rather than translucent. You can now pull it out with tongs and set it on the table or on a cutting board or big plate.

A way to know if the cooked lobster has expired is by checking the tail. An expired lobster\'s tail will not fold back on its bottom when pulled up.
If the tail of a cooked lobster is limp and has an ammonia odor, the lobster was dead for too long prior to cooking and the quality of the meat has deteriorated.

And now you can get ready to crack, clean and enjoy your lobster.
For these steps you need:
A nutcracker
Butter
Lemon (optional)

Legs:
Legs are small and hold tender and sweet meat. You can just rip them from the body, get rid of the first piece and then put them in your mouth and enjoy the meat.
Another option is setting the leg on the table and rolling a bottle, or anyting that rolls, on the leg towards the opening, so that the meat comes out.

Claws:
Claws are also ripped from the body together with the whole arm (or knuckle). You then separate the knuckle from the claw by pulling them apart and cracking them. You remove the knucke and you crack the claw with the nutcracker. When you open the claw you will see the meat. You can pick it up and dip it in the butter before eating it.

Tail:
The tail has to be snapped from the rest of the body. Then the little hard ends of the tail are ripped out one by one and then you can push the meat out from one side of the tail to the other, with your finger.
Clean it of the sorrounding skin-like layer, by pulling it back, and then either eat it like that or split it in half along the crack and dip it in the butter.
The tail is a taugher meat than the other parts, but it\'s the most celebrated.
Another way to eat the tail is by cutting the top part of the shell with resistant shears so to remove the meat from the top instead of pulling it out with the finger.

Cavity:
Grab the cavity from the hole created by the removal of the tail, and pull the upper and the lower side of the cavity apart, as to open it.
The meat is well hidden in the lower part, near the legs.

You can either eat piece by piece what you pick out of the shell, or gather it all in a plate and enjoy it all together when you are done.
Bon Apetit!

on Oct 14, 2013 | Home

1 Answer

Where can I get a cutting blade for a # 5 meat grinder


http://www.amazon.com/Sunmile-Grinder-Cutting-Strictly-SM-G70/dp/B00M0ST9D4/ref=sr_1_1?ie=UTF8&qid=1417299151&sr=8-1&keywords=Blade+SM-G70%2FG73

Nov 29, 2014 | Sunmile Accessories of Meat Grinder...

1 Answer

Not getting true cuts on sliding miter saw.


Sounds like the blade isn't parallel with the sliding mechanism.

Oct 24, 2014 | Saws

1 Answer

How does a Meat Tenderizer work?


"A meat tenderizer is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat."..."Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.[1] It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner." (Wikipedia)

Oct 17, 2013 | Home

1 Answer

What is a meat tenderizer?


This is used to tenderize meat before you cook it. It makes the meat easier to chew and digest. You can also use it before you boil or fry meat.
You can do this mechanically, with something like a meat mallet that cuts up the meat fibres. You can do it thermally by putting the temperature really high to break down the connective tissue of the meat. The last method is enzymatic and uses enzymes to break down the collagen. This method is either slow with dry-aging the meat or you can use fruit to marinate the meat.

Jan 14, 2013 | Home

1 Answer

CAN I USE A SEARS 12 INCH BAND SAW TO CUT MEAT. WHAT TYPE OF BLADE DO I NEED. DO I CUT THE MEAT FROZEN OR NOT?


That will work with the meat frozen or thawed, but the problem will be that the band saw will be very difficult to clean adequately afterwards. That won't be a big problem until a week after you have cut meat with it the first time. Once it stinks you won't want to use it cut anything! A meat-saw is made to be easier to clean than a wood or metal cutting bandsaw.

Dec 10, 2012 | Saws

1 Answer

OUR PROBLEM IS THAT THE SLICER KEEPS GETTING STIFFER TO PUSH AND THUS MORE DIFFICULT TO SLICE MEATS AND CHEESES


You have to put mineral oil on the bar that the arm slides on otherwise it gets full of junk and stiffens up

Jan 11, 2010 | Berkel 827E Gravity Feed Deli Meat Slicer

1 Answer

Kitchenaid superba refer side by side


its normal for the temperature to stay around 28 degrees farenheight int the bottom drawer. (fresh cut meat keeps better at his temp). you can adj the temp slide near the bottom of the refrig next to the botom drawer to help adj temp. veggies will almost always freeze in the bottom drawer. also adj the temp controls to a little bit warmer to help as well.


Keep in mind the mid point settings on your refrig is just a starting point for you to adj to where it works best for you and your usage..

Dec 17, 2007 | KitchenAid Superba Architect KSCS25INSS...

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