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Spectre
 
 
 
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  • Review count
    1
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  • First review
    November 16, 2013
  • Last review
    November 16, 2013
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Spectre's Reviews
 
Chef'sChoice VariTilt Slicer 632 : The stainless-steel serrated blade slices precisely from paper-thin to 5/8" thick. Key parts constructed of cast aluminum and stainless steel. Powered by a vigorous 100-watt with an auto-feed and cantilevered design that makes smooth work out of the toughest tasks. Wipe clean. Made in Germany. Model: 632. 14"L x 12"W x 11"H Product Features Made from durable, heavy duty cast aluminum and stainless steel Powerful, high quality gear drive motor for smooth, quiet operation Multi-purpose stainless steel blade slices meat, cheese, bread, vegetables, etc. Cartridge design for easy blade removal and cleaning Precision slice control with "sure-grip" thickness control knob - slices from deli-thin to 5/8" thick Cantilevered design allows for a variety of trays and platters Surefooted design ensures excellent stability Generous capacity food carriage retracts fully for extra large roasts, hams and other foods Features convenient pulse and continuous on/off switch Parts remove easily for cleaning Operates in true gravity feed mode for quickly slicing vegetables, fruits and breads, or upright position for meats and cheeses where visibility is key Photographic instruction booklet included 1 year limited warranty
 
Overall ratingĀ 
5 / 5
5 / 5
Great Slicer
PostedNovember 16, 2013
Customer avatar
Spectre
fromWashington, USA
My Cooking Level:Advanced
Cooking Idol/Inspiration:Mom
I have had my slicer for a couple of years now and really enjoy using it. I primarily use it for slicing ham, turkey, salami, pepperoni, or leftover roasts or London Broil. It's saved me a bundle of money since I buy a small ham , turkey breast, or whole salami from Costco's for less than 1/2 the cost of going to a deli and buying it sliced. I'll slice what I need then vacuum seal the remaining meats until the next time. Works great on things like eggplant since I can make all the slices uniform so they cook evenly when I make eggplant parmigiana.
+1point
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