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Using the grinding unit
• Attach the parts to the grinding chamber in the following
order:
- place the worm shaft inside
- put the cutter (with blades towards the grinding disc) on
the worm shaft
- place the grinding disc so that its groove fits the protrusion
of the grinding chamber.
• Screw all parts of the grinding unit together (to the limit).
• Attach the assembled grinding unit (1) to the motor unit
(2) and turn until it clicks into place.
• Install the tray on the grinding chamber.
Using the sausage horn
• Attach the parts to the grinding chamber in the following
order:
- place the worm shaft inside
- put the separator on the worm shaft
- install the sausage horn.
• Screw all parts together (to the limit).
• Place sausage casing (intestine) on the sausage horn,
making sure vent holes are not covered.
Meat stuffed inside the intestine cannot be too thin. If there
is too much liquid it may leak and penetrate the appliance.
After use
- Switch the appliance off and remove power cord from the
socket.
- Remove the pusher and detach the tray from the grinding
chamber.
- Push the release lever (1), turn the grinding unit (2) to the
right and detach it.
- Disassemble the grinding unit – the grinding chamber and
the sausage horn.
Cleaning and maintenance
- Wipe the motor unit using a cloth dampened with dish-
washing liquid.
- Wash plastic parts in warm water with dishwashing liquid.
- Wash metal parts in hot water with dishwashing liquid.
- Dry the washed parts thoroughly.
- Grease the grinding discs and the cutter using edible oil to
protect it from rust.
- Assemble dry parts of the grinding chamber.
MEAT, VEGETABLE AND FRUIT DISHES
Read the cooking instructions to retain maximum nutritional
value of vegetable and fruit dishes.
Do not leave vegetables and fruit in water. Shred them just
before consumption.
Pork rissoles
500 g pork, 60 g stale roll, 50 g onion, 20 g fat, 1 egg,
40 g breadcrumbs, frying oil, salt and pepper.
Soak roll in water and then drain.
Cut onion into rings and fry light golden. Rinse meat and cut
into pieces.
Grind roll, onion and meat twice in the grinder with a 5 mm
grinding disc. Add egg, salt and pepper. Knead thoroughly to
obtain a uniform mass. Wet hands and make 8 round ris-
soles (about 1.5 cm thick). Coat them in breadcrumbs. Fry
in hot oil/fat.
Mixed pate
500 g port, 500 g veal, 400 g pork fat, 500 g pork liver,
300 g onion, 200 g wheat roll, 4 eggs, salt, pepper and nut-
meg.
The groove on the grinding disc must fit
the protrusion of the grinding chamber
Attach and turn
ring nut
sausage
horn
separator
worm
shaft
grinding
chamber
Press and turn
the grinding chamber
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