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Ustensiles
Art de la table
Petits électroménager
Pâtisserie
Librairie
36
OPERATION
Follow the instructions below for grinding meat:
1.- Unscrew the fastening knob (2) by turning it counter-clockwise and position the T tube (7)
vertically. In order to secure the T tube (7), insert the fastening knob (2) and turn it clockwise
until it is firmly held in place.
2.- Insert the rotating spindle (8) into the T tube (7) and align it with the motor shaft (4).
3.- Attach the cutting blade (9) leaving the cutting edge facing the inside of the T tube (7).
4.- Select your desired perforated disc:
4.1 Thin perforated disc (10)
4.2 Medium perforated disc (11)
4.3 Thick perforated disc (12)
Position it so that the tabs are fitted inside the T tube (7) support.
5.- Tighten the nut (13) by turning it clockwise until the entire block is securely in place.
6.- Cut the meat into pieces, removing, where possible, the remaining tendons, cartilage and
veins from the meat. Place the pieces on the tray; when you have enough, insert them into the
hole in the T tube (7).
7.- Take the pusher (5), turn on the machine by pressing the "ON/OFF/REVERSE" button (1) and
push the first pieces of meat into the T tube (7). As the ground meat comes out of the nut (13)
area, you may grind it again if you wish by re-inserting it into the hole in the T tube (7).
PREPARING SAUSAGES
1.- Firstly, chop the meat very fine, removing all traces of tendons, cartilage and fibres.
2.- Unscrew the nut (13) and remove the perforated disc and the cutting blade (9).
3.- Position the desired sausage accessory (15) inside the insert (14) and attach the set to the
T tube (7) with the nut (13).
4.- Soak the tubular sausage casing in lukewarm water and place it in the selected plastic tube.
5.- Start the machine and use the pusher (5) to push the meat and make the sausage.
6.- Press the ON/OFF/REVERSE button to stop the unit when you reach the desired length.
