Moulinex HV7 PLUS, Manual

Page: 11 / 66

17 16
EN
Caution: safety instruction booklet LS-123456
is supplied with the appliance.
Before using your appliance for the first time, read
the booklet carefully and keep it in a safe place.
DESCRIPTION
1
Motor unit
2 Mincer head release button
3
Button
3a On
3b Off
3c
Reverse
4 Handle
5
Removable meat mincer head
6 Removable tray
7 Meat pusher
8
Feed screw
9 Self-sharpening stainless steel blade
10
Small hole perforated plate*
11 Medium hole perforated plate*
12
large hole perforated plate*
13 Fixing ring
14
Sausage attachment*
15 Kebbe attachment*
15a Kebbe ring
15b
Kebbe
16 Shredder drums*
16a
Pusher
16b Slicer
16c Grater
16d
Shredder
17 Storage box cover
18
Storage box
*Depends on model
BEFORE FIRST USE
• Wash all accessories in warm water and washing up liquid. Rinse, and carefully dry them
straight away.
• The perforated plate and the blade must remain greased. Coat them with cooking oil.
• Do not switch on the appliance when it is empty or if the mincer plates are not greased.
ATTENTION: The blades and shedder drums are extremely sharp; handle the blades with
great care.
USE: MEAT GRINDER HEAD (FIG. 1-9)
• Prepare the entire quantity of food to be minced, remove any bones, gristle and tendons.
Cut the meat into pieces. (approx. 2 cm x 2 cm)
• Press the On button (3a) to start the appliance (Fig.8).
Tip: At the end of operation, you can pass a few pieces of bread through the grinder in order
to extract all the ground meat.
Notes:
- Only use your appliance for mincing raw meat. Do not mince cooked meat.
- Do not use your appliance for more than 10 minutes.
- Only use the meat pusher (7) to push meat into the removable meat mincer head (5)
What should you do if the machine is clogged?
• Stop the meat mincer by pressing Off button (3b) and press the Reverse button (3c) for a few
seconds to release meat.
• Press the On button (3a) continue mincing.
USE: SAUSAGE ACCESSORY (FIG. 10-15)
Important: this accessory can only be used after the meat has been minced, seasoned and
the preparation has been well mixed.
• After leaving the skin to soak in warm water to regain its elasticity, slide it onto the funnel and
let it overhang by around 5 cm (which you will seal by tying a knot with a link).
• Press the On button (3a) (Fig.15) to start the appliance and feed the mince through the
mincer, following the skin as it fills.
Note: this work will be done more easily with two people, one to feed the mince through
and the other to take care of filling the skin.
• Give the sausages the required length by clamping and twisting the skin. For a quality sausage,
take care to avoid trapping air during filling and make sausages that are 10 to 15 cm long
(separate the sausages by making a link and tying a knot with the link).
USE: KEBBE ACCESSORY (FIG. 16-17)
• To realize kebbe, press the On button (3a) (Fig.17).
Practical tip:
To make a fine Kebbe or Kefta paste, run the meat through the mincer two or three times until
you obtain the desired smoothness.
USE: VEGETABLE CHOPPER (FIG. 18-20)
• To shred, press the On button (3a) (Fig.20).
Useful tips for best results:
The ingredients that you use must be firm to obtain satisfactory results and to avoid the
accumulation of food in the compartment.
Do not use the appliance to grate or cut food products that are too hard such as sugar cubes
or pieces of meat.
RECIPE
Bolognaise sauce
• Dash of olive oil
• 1 onion, peeled and chopped
• 500 g beef fillet
• 800 g tomatoes, de-seeded and diced
• 500 g crushed tomatoes
• 1 clove of garlic, peeled and chopped
• 1 tsp herbes de Provence