4
E
nglish
Operating Instructions
GRINDING MEAT:
1. Insert the Auger into the Grinding Head, the plastic end first.
2. Place the cutter unit onto the auger shaft. (The cutting edges should
be at the front)
3. Place the grinding disc onto the auger shaft. (Make sure the notch of
the grinding disc fit onto the projections of the grinding head.).
4. Turn the ring nut in the direction of the arrow on the grinding head
until it is secure.
5. Attach the grinding head to the base and turn to left to lock in
upright position.
6. Place the tray on the upright part of the grinding head.
Now the appliance is ready for grinding
GRINDING:
Cut the meat into 4 inch long x 3/4 inch thick strips. Remove bones,
pieces of gristle and sinews as much as possible. (Never use frozen
meat!) Put the meat in the tray. Use the pusher to gently push the meat
into the grinder head.
Operating Instructions (continued)
MAKING SAUSAGES:
1. Grind the meat.
2. Insert the Auger into the Grinding Head, the plastic end first.
3. Place the separator in the grinding head.
4. Place the sausage horn on the grinding head and screw the ring on
the grinding head. (Make sure the notches of the separator fit onto the
projections of the grinding head.)
5. Attach the grinding head to the base and turn to left to lock in
upright position
6. Place the tray on the upright part of the cutter housing.
Now the appliance is ready for making sausages.
Making sausages:
Put the ingredients in the tray. Use the pusher to gently push the meat
into the grinding head.
Put the sausage skin in lukewarm water for 10 minutes. Then slide the
wet skin onto the sausage horn. Push the (seasoned) minced meat into
the cutter housing. If the skin gets stuck onto the sausage horn, wet it
with water.
