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7
EN
USE: SAUSAGE ACCESSORY (FIG. 10-15)
Important: this accessory can only be used after the meat has been minced, seasoned and
the preparation has been well mixed.
• After leaving the skin to soak in warm water to regain its elasticity, slide it onto the funnel and
let it overhang by around 5 cm (which you will seal by tying a knot with a link).
• Press the on/off button (3a) (Fig.15) to start the appliance and feed the mince through the
mincer, following the skin as it fills.
Note: this work will be done more easily with two people, one to feed the mince through
and the other to take care of filling the skin.
• Give the sausages the required length by clamping and twisting the skin. For a quality sausage,
take care to avoid trapping air during filling and make sausages that are 10 to 15 cm long
(separate the sausages by making a link and tying a knot with the link).
CLEANING (FIG. 21)
USE: KEBBE ACCESSORY (FIG. 16-20)
• To make kebbe, press the O/1 button (3a) to position I (Fig.20).
Practical tip:
To make a fine Kebbe or Kefta paste, run the meat through the mincer two or three times until
you obtain the desired smoothness.
Содержание HV3
Страница 2: ...1 1 2 3 4 5 6 R R 7 8 9...
Страница 3: ...R R R 10 11 12 13 14 15...
Страница 4: ...20 R R 16 17 18 19 21...
Страница 21: ...19 AR 15 10 5 15 3a 15 10 21 20 16 20 I O 1 a3...
Страница 23: ...21 AR...
Страница 24: ...22 8 8 8...
Страница 25: ...23 FA 15 10 5 3a 15 21 20 16 20 I O 1 3a Kefta...
Страница 26: ...24 9 1 8 3a 3 1 1 2 2 3 3 3a 3 3b 3 R 4 4 5 5 6 6 7 7 8 8 9 9 10 1 11 1 12 1 13 1 14 1 15 1 15a 1 15b 1...
Страница 27: ...25 FA...
Страница 28: ...26 8 8 8...