Zelmer 586, User Manual

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Operating the sausage stuffer (Fig. E)
Put the following elements into the mincing chamber:
feed screw with the coupling towards the middle,
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separator on the feed screw end,
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the sausage stuffer,
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tighten all the elements of the mincing set – until home.
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Before placing the sausage intestine (intestine wrapper)
soak it in warm water for about 10 minutes.
Put the wet sausage intestine onto the sausage stuffer,
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paying attention not to cover the venting holes within the
sausage stuffer.
The meat mass filling the intestine cannot be “too rare”. Large
amount of fluids can cause their leakage and permeating to
the interior of the mincing machine.
Shredder (Fig. F)
1 Fine grating disc
2 Coarse grating disc
3 Slicing disc
4 Pureeing disc
5 Locking tab
6 Body
7 Tray
8 Pusher
The shredder is equipped with two drums to grate into small
and bigger chips (cheese, carrot, celery, baked beetroots,
etc.). The third grating drum (slicing drum) is used to grate
vegetables (potatoes, onion, cucumbers, etc.). The fourth
grating drum (pulping drum) is used to mash vegetables
(potatoes, beetroots, etc) and fruit.
Operating the shredder (Fig. G)
1 Recline the catch and put one of the drums with the
clutch facing the middle of the chamber.
2 Snap the catch.
3 Assemble the chamber of the shredder just as like
mincing chamber.
Cut large products into smaller elements, which you can
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easily put into the mincing chamber.
Do not mash soft fruits containing stones.
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When the work is finished pull the power cord out from
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the network supply socket.
Remove the food remaining in the shredder chamber or
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on the grater with a wooden spoon.
Blades of the drums do not require any regeneration.
After the work has been finished (Fig. H)
Turn the meat mincer off and pull the power cord out
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from the network supply socket,
1 Remove the pusher and remove the food tray off the
mincing chamber or the shredder chamber.
2 Press the safety lock and turn the mincing set or the
grating chamber into right and take it off.
3
Take apart all the elements of the mincing set, the
chamber with the sausage stuffer or the shredder.
Cleaning and maintenance
Clean the drive with a wet cloth, with an addition of
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dishwashing liquid.
Wash the plastic parts in warm water, with addition of the
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dishwashing liquid.
Wash the metal parts in hot water, with addition of the
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dishwashing liquid.
Carefully dry the washed elements.
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Grease the screens and the cutter knife with edible oil in
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order to secure them against rusting.
Assemble the dry parts of the mincing chamber or the
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shredder.
Meat, vegetable and fruit dishes
In order to maintain the most of the nutrition value of the
vegetable and fruit dishes, familiarise yourself with the
methods of preparing them. Do not hold vegetables or fruits
in water and mash them just before serving and eating.
Minced pork chops
50 dag of pork meat, 6 dag of stale bread, 5 dag of onion,
2 dag of fat, 1 egg, 4 dag of crumbs, oil for frying, salt and
pepper.
Soak the bread in water and drain.
Cut the onion in slices, fry until it reaches a golden colour.
Rinse the meat with water, cut into pieces.
Mince bread, onion and meat twice in the meat mincer, using
the screen with 4 mm holes. Add the egg, salt, pepper and
carefully mix into unified mass. Form 8 oval pork chops,
1,5 cm thick, which then cover with crumbs. Fry on hot oil.
Pâté made of mixed meat
50 dag of pork meat, 50 dag of veal, 40 dag of pork fat,
50 dag of liver, 30 dag of onion, 20 dag of wheat bun, 4 eggs,
salt and pepper, nutmeg.
Braise the meat with pork fat and onion. Clean the liver, peel
the membranes off, dice. When the meat is soft, add the liver,
bun and braise together for a short time. Let the ingredients
cool down and mince them twice in the meat mincer, using
the strainer with 4 mm holes. To the prepared mass add
eggs, salt, peppr, nutmeg and carefully mix.
Grease the form with lard, put the pâté into the form and
bake for abour 40 minutes.