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Meat slicer: when slicing our pork loin the meat will stick up under the blade at the bottom causing the meat to spin off the slicer?

Posted by wendy cates on

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stargajzer

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  • 79 Answers

The blade may require cleaning in between usage as the oils and sugars are solidifying on the blade from previous usage causing the meats to adhere to the blade when sliced.

Posted on Dec 22, 2013

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5 Related Answers

Anonymous

  • 1 Answer

SOURCE: Globe Meat Slicer Model # 500

Fiber gear on blade hub stripped. deep socket required to remove hub. DON'T CUT YOURSELF!! remove motor, used food safe solvent to clean grease out of housing. Fiber gear held on with snap ring. Replace gear, repack housing, put hub and motor back and start slicing. Routinely check to make sure gear is lubed.

Posted on Dec 24, 2008

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Peter Hampton

  • 193 Answers

SOURCE: The blade on this berkel 827e bogs down to a stop

most times the belt fill slip if you overload it and no they don't have oil holes

Posted on Apr 28, 2010

yosef

  • 250 Answers

SOURCE: OUR PROBLEM IS THAT THE SLICER KEEPS GETTING

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

Posted on May 17, 2010

None

  • 44 Answers

SOURCE: to sharpen the blade of my meat slicer

The stone that sharpens the back bevel is used for more time, but use grind for minimal amount of time, 30-40 seconds sounds extreme to me. The stone for the top surface of the blade is only pressed briefly to remove the slight burrs from sharpening on the back side of the blade.

Posted on May 22, 2010

Frank Lipsky

  • 195 Answers

SOURCE: I have a Select Brands Meat Slicer Model SL-50 and have misplaced the blade retaining screw. Where might I find a replacement?

First of all they have to be stainless , with out taking the hub out I guess you could bring the slicer to the hardware store and try serveral screws till you get the correct ones , I don't recall the size , maybe someone else on here will have the size for you

Posted on Dec 13, 2011

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1 Answer

How long and what temperature do I roast a 12 lb. boneless pork loan roast?


Hi,
If you are after some delicious recipes please feel free to view our Weber recipes for pork via the link, https://www.webernz.co.nz/weber-recipes/
Thanks

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Hi there.
Most recipies suggest 350 degrees for a pork loiin, approx 25-30 mins per pound. Once you are near the end of the cooking time check the center of the roast with a meat thermometer. It should read 170-180 degrees to make sure it's thoughly cooked.
And don't forget to let it rest, covered for about 15 mins before slicing so the juices re-distribute.

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Looking for insstruction manual


e-mail [email protected] give us the slicer model you want a parts manual for and we will see if we can help you

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Globe Meat Slicer Model # 500 motor runs blade not turning


Fiber gear on blade hub stripped. deep socket required to remove hub. DON'T CUT YOURSELF!! remove motor, used food safe solvent to clean grease out of housing. Fiber gear held on with snap ring. Replace gear, repack housing, put hub and motor back and start slicing. Routinely check to make sure gear is lubed.

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