Moulinex ME301132, Manual

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17
EN
USE
DESCRIPTION
Wash all accessories in warm water and washing up liquid. Rinse and dry carefully. Do not put
these parts into the dishwasher.
The perforated plates and blades must be kept lubricated. Apply a little cooking oil to them.
Do not run the appliance empty or if the perforated plates have not been oiled.
WARNING! Handle the drums and cones carefully as the blades are extremely sharp.
1. ON/OFF/REVERSE button
2. Motor unit
a Handle*
3. Mincer head release button
4. Pusher
5. Removable plastic tray
6. Meat mincer head
7. Screw
8. Blade
9. Small-hole perforated plate (fine mincing)
10. Medium-hole perforated plate (medium
mincing)
11. Fixing ring
12. Sausage accessory
* depending on model
USE : MEAT MINCER HEAD (FIG.1 TO 9)
Prepare all the food you wish to mince, removing any bones, cartilage, skin or nerves. Thaw frozen
food completely before mincing.
Cut the meat into pieces (approximately 2 cm x 2 cm).
Tip:
When you have finished mincing, put a few pieces of bread into the appliance to get all of the
mince out.
What should you do in the event of a blockage?
Stop the mincer by pressing position “R” on the ON/OFF button(1) one time. Then press the same
position “R” on the ON/OFF button for a few seconds in order to clear the blocked food.
Press position “I” on the start/stop button (1). to continue mincing.
USE : SAUSAGE ACCESSORY (FIG. 10 TO 15)
N.B.: this accessory should only be used after having minced, seasoned and mixed the food.
Put the sausage casing in warm water to make it elastic again, then place it on the funnel and let
it overhang by around 5 cm (which you will seal by tying a knot with a clip). Turn on the appliance,
fill up the mincer with mince and hold on to the casing in order for it to fill up properly.
N.B.: it is easier to carry out this task with two people - one person can fill up the mincer and the
other person can take care of filling the casing.
Make the sausages as long as you want by pinching and turning the casing. To prepare quality
sausages, ensure there is no air in the casings when filling them and make 10-15 cm sausages
(separate the sausages by placing a clip and tying a knot).
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