Zelmer 686, Manual

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Cleaning and maintenance
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Clean the drive with a wet cloth, with an addition of dishwashing liquid.
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Wash the plastic parts in warm water, with addition of the dishwashing liquid.
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Wash the metal parts in hot water, with addition of the dishwashing liquid.
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Carefully dry the washed elements.
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Grease the screens and the cutter knife with edible oil in order to secure them against rusting.
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Assemble the dry parts of the mincing chamber or the 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.
Homemade sausage
Semi fat pork meat 4,5 kg, pork fat 0,5 kg, bone stock – 1 glass, salt 6-7
teaspoons, saltpetre 1 flat teaspoon, pepper 1 teaspoon (ground pepper),
allspice 12-15 grains (grind), garlic 5-6 cloves (mince), sausage intestine
7 m.
Mince the meat using the strainer with 8 mm holes. Mix the salt with the
saltpetre and spices, and add them to the minced meat, and mix them,
gradually adding the bone stock. Put it in a cool place for 24 hours. Place
the sausage stuffer on the mincing chamber. Fill in the intestine, about
1 m long, forming segments, which are 30–40cm long. Pay special
attention not to cover the venting holes within the attachment.
Dry the sausage for about 6 hours. Smoke with warm smoke for about 14
hours or hot smoke for about 2,5 hours.
Red cabbage fresh salad
40 dag of red cabbage, 20 dag of apples, 2 teaspoons of oil, lemon juice,
salt and sugar.
Clean the red cabbage and slice it in a shredder, using the drum for
slicing or thick chips. Mix the sliced cabbage with mashed apples, adding
oil lemon juice, salt and sugar, according to one’s own taste.
Celery salad
40 dag of celery, 20 dag of apples, 2 spoons of oil or cream, lemon juice,
salt, pepper.
Slice the celery into small chips. Add cream or oil according to one’s own
taste. Add sugar, lemon juice and salt.