Catler MG 4010, Инструкция по эксплуатации

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TIPS FOR USING MEAT GRINDER
Fine Grinding Disc (3mm)
Fin
e
grinding disc (3mm) is suitable for raw
meat and fi sh if you wish the structure of the
meat mixture to be very smooth. This disc
is suitable for preparation of meat mixture
for sausages, pate, stuffi
ng of light meals
such as stuff ed pasta (e.g. ravioli) etc. The
fi ne grinding disc is also suitable for mincing
cooked meat for lamb or beef kebab.
Medium Grinding Disc (4,8mm)
Medium grinding disc (4,8mm) is suitable
for mincing meat for minced steaks, burgers,
forcemeat. At the same time, using this disc,
you can prepare minced meat for chilli con
carne, musaka or stuffi
ng for Mexican tacos.
This grinding disc is also suitable for mincing
vegetables, hard cheese or nuts.
Coarse Grinding Disc (8mm)
Coarse Grinding Disc (8mm) is suitable for
raw pork meat, livers and onion to prepare
thick meat pate or thick sausages.
This disc is also available for preparation of
candied orange peel or lemon peel, cakes or
jams.
TIPS FOR USING MEAT GRINDER
Selecting the grinding disc, you will be able to prepare minced meat or meat mixture of
diff erent density and structure. Selection of the grinding disc depends on your personal
preferences.