Eldom Matt M200, Инструкция по эксплуатации

Страница: 12 / 52

12
•
EN
FIG. 4.1 FIG. 4.2
FIG. 4.3 FIG. 4.4
THE BUTCHER’S SET (FOR SAUSAGES)
• The order of installation in the grinding chamber (5) : the auger (6) , the separator (11) and the butcher’s
attachment
(10)
and the nut
(9)
:
see fig. 4.1
.
• Install the complete unit in the body (15) : see fig. 4.2 . Make sure that the chamber (5) is locked.
• Attach the pan
(2)
on the hopper
(4)
:
see fig. 4.3.
• Insert the pusher
(1)
in the hopper
(4)
:
see fig. 4.4T
.
• Soak sausage skin in lukewarm water (ca. 10 min.) .
• Place the stuffing on the pan
(2)
and use the pusher
(1)
to gently push it into the hopper
(4)
.
• Place moist skin on the attachment (10) .
• Connect the appliance to the mains of the parameters compatible with those stated above and start it with
the button
(14)
: position
"ON"
.
• Fill in the sausage skin and form sections as needed.
NOTE
STUFFING SHOULD NOT BE TOO THIN.
FIG. 5.1 FIG. 5.2 FIG. 5.3 FIG. 5.4
KEBBE SET
Kebbe is a traditional meal from Near East, made mostly of lamb and bulgur groats.
• The order of installation in the grinding chamber (5) : the auger (6) , the kebbe attachment (13) and the stop
(12)
and the nut
(9)
:
see fig. 5.1
.
• Install the complete unit in the body (15) : see fig. 5.2 . Make sure that the chamber (5) is locked.
• Attach the pan (2) on the hopper (4) : see fig. 5.3 .
• Insert the pusher
(1)
in the hopper
(4)
:
see fig. 5.4
.