Instruction: Extract information from the supporting document to answer the given question.

Input:
Question: what size meat slices can you slice? ie: up to 1 inch?
Document: "I sliced a vidalia onion after setting the machine to the lowest possible thickness; it cut paper-thin slices all the way to the root end. I think there might have been between 1/16 and 1/8 inch left - the necessary gap between the blade and the carriage, anyhow, a VERY thin "heel" and it was pretty easy to control. (Maybe the user who complained about that was trying to slice too fast. )I've wanted a wide-blade slicer for onions, cabbage, cheese, meat and bread, and am convinced this will do everything I want.
My wife and I make about 30 lunches a week so we decided to get our own meat slicer. This one slices meat and cheese no problem. It does bog down a bit with some harder cheeses, but we've had absolutely no problems with it. It's not too loud and the 7 inch blade is the perfect size. We have been thinking about getting a non serrated blade, but the serrated one seems to work really well every time we use it so we don't think it's really necessary! A great buy for around $300.
My use case was very specific: slicing meat for jerky. There's a 1/4&#34; gap between the blade and slider tray that makes trying to slice raw meat an exercise in futility even if the meat is slightly frozen. The meat gets pulled down into that gap and after a few slices you've got a mess.I'm sure that this thing would work ok for cheese, deli meat, or bread.
:)Homemade Carpaccio- Buy an eye of round roast.- Trim the roast really well, removing all the fat, etc. from the outside, but don't cut or slice it. (I actually usually cut the end that is thinner - about 1/3 of the length of the roast- and use that for roast beef, since you can't get full-sized slices from it)- Put the trimmed piece in a plastic bag and leave it in the freezer for at least a few hours so it becomes frozen and firm.- If you left the meat in the freezer for a day or longer, make sure you take it out of the freezer and leave it in one of the fridge drawers for a few hours before preparing the carpaccio so the meat is still frozen and firm but not hard as a rock.- Get a large plate (the larger the better!)
I'm sure we will use this machine every single day (we make a lot of shredded veggie salads). Our mandoline may be relegated to julienne-ing.Cleanup is FAST!! I think it took me all of 3 minutes to disassemble it, wipe down the base and back, and wash the blade, guard, and tray, dry them off and reassemble the slicer.I love the relatively small size.There are a few cons: (1) there are a lot of plastic parts; (2) the included blade is serrated; (3) it's definitely a "home" version of a commercial slicer.
I used the slicer to cut several types of vegetables (carrots, zucchini, etc) and some raw pork loin.#1 concern:  the motor heated up more than I expected during my use. None of the the wonderful reviews addressed that point.#2 concern:  I could not get the slicer to slice raw meat without leaving a "tail". Maybe more experience with the slicer will resolve the issue.#3 concern:  I am not totally pleased with the speed at which the slicer cuts carrots & zucchini.
I think it was a Waring. That one is functional, but its shortcomings have made me appreciate this slicer's features even more. As I see it, the advantages of this model are:1. Heavyweight base. This slicer is not hard to pick up, but it's heavy enough that it doesn't slide around on the counter when you're using it. I can't say that for the Waring.2. Carriage that's long enough to hold large-diameter loaves of bread or cuts of meat. On the Waring, the carriage is too short to accommodate these items (they run into the blade area), so I have to cut them down the middle and/or stand oval-shaped loaves of bread on end to slice them.
I've had this slicer for 30 minutes - love what it did, had to post a review.First, I've read the neg reviews and suspect the users missed something; for example, raw meat should be frozen for 15 minutes before trying to slice it. This procedure is recommended even for knife-slicing of beef, to get really thin slices. The user who didn't like the tilt feature might not have been slicing veggies or bread or cheese. I don't get the "unpredictable heel" comment and I completely disagree about "hard to clean.
Upsides - easy enough to clean; slices cleanly. Downsides - very cheaply built; flimsy plastic parts. This slicer comes with a little plastic tray that is supposed to catch the meat/cheese as you slice it. The tray had already cracked into 4 pieces before I even  opened the box. Sadly, that is indicative of the general quality of this device. The blade actually slices well - I've used it on cheese and prosciutto so far (I ordered a non-serrated blade for those jobs, and you can cut paper-thin slices).
Using the tilt function allows you to slice everything from vegies (including tomatoes) to bread. The pull of gravity allows the slices to continue through to the end of, for example, a slice of bread -- in the non-tilt varieties like our previous unit, that meant everything piling up in the cutter itself. There are still lots of discoveries to be made on this front, but so far, we've LOVED everything....from the bread and tomatoes to the thick/thin/or extra thin deli cuts of meat.I especially like the child protection control on the bottom, on the back of the machine, out of casual reach, and use it religiously.
Answer: The blade can be adjusted to cut up to an inch