1. Place the adapter (15c) on the axle of the spiral auger.
2. Insert a sausage attachment (15a or b) into the lock. Attachment is a for thick sausages, attachment b for
thin sausages.
3. Turn the lock “hand tight” on to the spiral housing.
4. Push the sausage skin (using either real or synthetic skin) over the sausage skin and knot the end.
5. Fill the sausage paste on to the filling tray and into the filler neck.
6. Repeat steps 4 to 7 as described in “Operation Meat Mincer”.
7. The sausage mixture is pressed through the sausage attachment and filled into the sausage skin.
8. When the first sausage has reached the desired length, squeeze it together with your fingers at the end of
the sausage top. Turn the sausage around its own axis once or twice.
NOTE:
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Cut Levels 1 to 4 are suitable for mincer operation.
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Do not operate the device for more than 10 minutes and then allow it to cool down for a further 10
minutes.
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You can turn off the device after each single sausage length until you are more experienced.
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Carry out step 8 as described. Then turn on the meat mincer again.
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If you decide to use real skin, let it soak in water for a while before use.
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Take care that the sausage skin is filled
loosely
“
as during boiling or frying the sausage
expands and the skin might tear.
Содержание KM68
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