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AssemBling For mAking sAUsAges
1. Assemble the appliance according to the instructions
›assembling for mincing‹ step 1 and 2.
2. Take the adaptor disc (picture I) and place it on the axis
of the worm. The rounded end has to face away from
the worm when attaching. If necessary turn the adaptor
disc a little bit until the arresting pin of the worm hou-
sing locks precisely into the corresponding recesses of the adaptor disc.
imPortAnt:
If the tools overlap the edges of the worm housing the worm is not
placed all the way inside of the worm housing. Turn the worm a little bit to make it
fit inside but do not use force. If mounted correctly the adaptor disc is flush with the
front of the worm housing and the axis of the worm is visible outside 5 mm of the
adaptor disc.
3. Place the sausage attachment on the worm housing (picture J) and fit the closu-
re ring over the sausage attachment. Firmly screw the closing ring on the worm
housing and tighten by hand.
Attention:
Pay attention not to cant the screw. If the screw cants the screw
thread gets damaged. If the screw does not turn easily use the provided spanner for
help and put some sunflower oil (or other edible oil) on the screw before mounting.
6. Place the feed pan onto the worm housing and place the pusher into the opening
of the feed chute.
The appliance is ready for operation.
oPerAting – mincing meAt
The mincer operates absolutely dependently and clean. If any problems should occur
while operating act upon instructions ›Trouble shooting‹.
wArning:
In the case that liquid runs over the mincer while operating turn the
mincer off immediately and pull the plug. Clean and dry the appliance according to
the instructions ›Care and cleaning‹.
tip:
If you use special mince-recipes you can mix the ingredients (for example steamed
onions or spices) with the meat before mincing. This way the ingredients get mixed
really well. Use the medium grinding disc when making tartar and mince the ingre
-
dients twice.
imPortAnt:
The mincer cannot mince hard or stingily ingredients (for example:
bones, nuts, ginger). If you use hard ingredients like onions or carrots, you have to
I
J
