Prodomus
21
Processing meat
Remove bones and gristles and cut into pieces which are smaller than the filling opening.
Do not process too big, or hard meat (like air dried ham) with the appliance otherwise it can
induce a mechanical engine breakdown.
Always put a collecting tray under the opening of the meat grinder.
Put the food to be minced into the filling tray.
Switch the big silver switch into position „OFF“ (medium position) to ensure that the
appliance is switched OFF.
Then plug in.
Now switch the ON/R switch into position “ON” and push the big silver switch to the left to
start operation. Note that the appliance will run in permanent operation and must be
switched off manually then.
CAUTION: Danger of injury! Always use the pusher to push the food into the filling
shaft – never use fingers, forks, Spoons or other objects! Otherwise there is extreme
risk of injury and the appliance could get damaged.
CAUTION: Never push the pusher down so strong that the motor gets slower.
Otherwise it can induce a mechanical engine breakdown and the appliance can
get damaged.
Note:
Minced meat is very prone to microbial contamination. See that the meat to be
minced is always perfectly fresh and keep perfect hygienic while processing meat.
When you have read all details of chapter „Processing meat“ you can use the appliance
as described above.
Positions ON/OFF and REV switch:
Position ON
= Forward (ON/OFF switch must be in Position ON
Position REV = activates the momentary switch for reverse
Use the momentary switch for backward running when the gear is blocked by jamming food.
(see „Trouble shooting“).
Positions ON/OFF and REV reverse switch:
OFF = Press left button for ON, press again for OFF
REV = Press right button
Processing Sausage
First press the meat through the desired mincing disc for two times (as described under
„Processing meat“) before you start to make sausage of it.
For the sausage filling add for example onions cut into small pieces, spices and the
ingredients you will find in special recipes and knead the mixture well. Now put the mixture
into the fridge for 30 minutes to get it cool.
NOTE: Sausage filling can be used raw and cooked
(see also sausage recipes in usual
sausage recipe books).
Put the sausage gut (natural or artificial gut, available in the specialized trade) over the
sausage filling attachment and knot the other end of the sausage gut . For 1 kg of filling
material calculate 1,60 metres of sausage gut..
TIP:
Insert
natural gut for approx. 3 hours into luke warm water and wring it out well before
you put onto the sausage filler. The natural gut will get elastically again by doing so.
Natural guts you will get at the specialized butchery trade near slaughterhouses or you
can order it at your butcher shop.
Always put a collecting tray under the opening of the meat grinder.
