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Idiomas disponibles
Idiomas disponibles
17.1 Before first use
Clean the device, see "cleaning".
17.2 Operation of the mincer
Prepare the meat to pieces. Remove all bones, gristle, sinews. Do not use frozen meat.
Let frozen meat thaw completely.Enter the meat in the fillilng bowl. Slide the meat gently
with the pusher into the head tube. If you want to produce tartare, you should mince the
meat 2 times by using the medium cutting plade.
17.3 Making sausage
h) You need the sausage accessory (13). Place the snake (8) as usual with the thicker end
first into the head tube (7). Insert the blade (9) with cutting plate (10, 11 or 15) on the
snake (8). Then place the sausage accessory (13) on blade (9) and cutting plate (10, 11
or 15). Tigthen the fixing ring (12). Enter your already minces and spices filling for the
sausages on hopper plate (6)and push in gently with pusher (5) into the head tube (7).
Soak the sausage skin in water for at least 10 minutes before you fill them. Clutch the
sausage skin of the sausage accessory (13) and use the device as usual. If sausce skin
gets stuck onto sausace accessory (13) then wet it with some water.
17.4 Processing dough for example spritz biscuit
You need the dough accessory (14). Place the snake (8) as
usual with the thicker end first into the head tube (7). Insert
the blade (9) and cutting plate (10, 11 or 15) on the snake.
i) Place the dough accessory (14) on blade (9) and cutting
plate (10 or 11). Tigthen the fixing ring (12)
j) Slide the pattern for spritz biscuit through the dough
accessory.
k)
Place the hopper
plate (6) as usual on head
tube (7) and use the pusher
(5) to push the dough in the
fead tube.
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