R.G.V. DUETTO plus, Instruction Manual

Page: 39 / 88

39
EN
NE
W DUE
T
T
O PL
US
Useful tips for meat grinding
h1 - Prepare the meat that is to be ground by removing
bone and cartilage.
h2 - Cut the meat into strips of about 2 x 2 x 6cm.
h3 - Gradually put the meat into the tray (D) and push it down
using the tamper (F).
h4 - Once the meat has been ground, put a few pieces of bread into the food processor to
remove small particles of meat that remain in the appliance.
How to prepare “SAUSAGES”
i1 - Prepare the meat that is to be ground and made into sausages, along with any spices
to be added, and remove bones and cartilage.
i2 - Cut the meat into strips of about 2 x 2 x 6cm.
i3 - Moisten the skin with lukewarm water to give it more elasticity.
i4 - Slide the skin (K2g) onto the sausage cone (P), letting it take up about 5 cm.
i5 - Push the switch “ ON ” (V).
i6 - Start the appliance by pushing the “ ON ” power switch (U).
i7 - Gradually put the meat into the tray (B) and push it down using the tamper (F).
F
D
h3
ON R
R
ON
ON R
R
ON
U V
i6 i5
K2
P
“0N”
i4
DO NOT INSERT FINGERS, UTENSILS OR METAL OBJECTS IN THE FEEDING
DUCT (B) IN ORDER TO PRESS FOOD IN. ONLY USE THE TAMPER (F).
i8 - Turn off the appliance by pushing “
0
” (OFF) on the on/off switch (U).
i9 - Tie a knot that leaves 5cm of extra skin and push it down so that there is no remaining
air.
i10 - Restart the appliance and continue adding meat until you get the desired “sausage.”
Do not operate the appliance continuously for more than 10 minutes Alternate periods of
operation with breaks of at least 10 minutes.