Sammic CK-241, Руководство пользователя

Страница: 15 / 72

- 15 -
EN
(D). Repeat the process as many times as required.
- Press “Stop” (14) to finish.
IMPORTANT: Leave the mallet (D) inside the cylindrical hopper when
the latter is not in use.
“Cutter” operating mode. CK-241, K-41 y KE-41.
With the machine disconnected from the mains:
- Place the “Cutter” accessory on the motor block and turn it anticlockwise as
shown in the drawings. The handle must be placed just above the keypad
for the machine to operate. (Fig. 7)
- Fit the “Blade assembly” (N) and close the lid (M) by turning it anticlockwise
until it is engaged and locked. The lid (M) has a hole for inserting the pro-
duct while the machine is running.
- The motor starts when the start (3) button is pressed and will run until the
stop (5) or PULSE (4) button is pressed. It also starts and continues to
operate while the PULSE button (4) is held down.
CLEANING
Cleaning the “Vegetable Cutter” accessory CK-241 and CA-21:
- Unlock the lid (E) by turning it clockwise as shown in the drawing and remove it.
- Remove the disk (A) by turning it clockwise and carefully pulling it upwards.
Remove the screen (G) and the ejector (I) or the discharge ramp (H).
- The plunger (B) and the hinged lid (F) can be removed for cleaning.
WARNING: To remove any product embedded in the screens (G), sim-
ply tap them in the cutting direction with a potato chip or carrot. This
prevents damage to the screen (G). Be careful with the edge of the
screen (G). Never use hard objects to hit the screen (G).
Cleaning the “Cutter” accessory CK-241 and K-41:
- Pour hot water and detergent into the pot and switch the machine on to
soften the residue if the fouling is dry and adheres to the pot and the blades.
- To avoid splashes, once the product has been processed, remove the pot
(O) with the blade (N) inside.
Cleaning the CK motor block:
The outside of the machine must NEVER be cleaned with a direct jet of
water. Use a damp cloth and any common detergent for cleaning. DO
NOT use abrasive detergents (nitric acid solution, neat bleach, etc.) or
non-stainless steel scourers or scrubbers as they may damage and rust
the machine.
“Vegetable Cutter” attachment: Operation of disks (A) and screens (G).
Disks (A):
- Use disks (A) FCS-1 and FCS-2 to cut potatoes chips or thin 1 and 2-mm
slices.
- Disks (A) from FCS-3 to FCS-12 to obtain 3 to 12-mm slices of potatoes,
carrots, beet, cabbage, cucumber, zucchini, onions, radishes, etc.
- SHS-type grater disks (A) 2-7 mm to shred vegetables and grate cheese,
bread, nuts, almonds, etc.
Use disks FCES to cut potato “matchsticks” and shred carrots, celery, bee-
troot, etc.
- Disks (A) SHSF and SHSG to grate bread, cheese, chocolate, etc.
- Disks (A) and screens (G). Possible combinations:
- Disks (A) FCS-8, FCS-10 and FCS-12 combined with screens (G) FFS- 8
and FFS-10 to obtain chip-style potatoes.
- Disks (A) FCS-8, FCS-10 and FCS-12 combined with screens (G) FMS-8,
FMS- 10 and FMS-12 for cubes of potatoes of 8 to 12 mm for omelettes,
cubes of vegetables and fruit for fruit salads, Russian salads, etc.
Ejector (I) and ramp (H).
- Ejector: To extract the cut product at high speed and keep up large-size
production.
- Ramp: The product falls out gradually thanks to the effect of gravity. To
avoid too much damage to the cut product.
“Cutter” attachment
- High ejector: For cutting bulky products such as cabbage, cauliflower,
celery and for grated products such as cheese, carrots, etc.
- Standard ejector: For all other cutting jobs.
“Cutter” attachment
Using the “Cutter” accessory you can:
CHOP: Parsley, garlic, onion, cheese, cooked ham, cooked meat, etc.
SAUCES: Tomato, mayonnaise, tartar, garlic mayonnaise, green sauce,
gazpacho, etc.
PUREES: Pulses, vegetables, spreads, etc. PASTA: Prawns, mussels, oys-
ters, meat, sausages, etc.
SOUPS / CREMES: Seafood, garlic, vegetables, legumes, meat, etc.
FLAVOURED BUTTER: Garlic, parsley, fine herbs, anchovies, etc. Cakes,
desserts and pastry:
CHOP: Almonds, hazelnuts, chocolate, raisins, fruit for fruit salad, etc.
PREPARE: Powdered sugar, almond paste, whip cream; creamed chocola-
te, vanilla, coffee, strawberries and fruit in general, etc.
SHARPENING THE BLADES
WARNING: Disks (A), screens (G) and the blade assembly (N) have very
sharp edges and must be handled with extreme care.
The disc blades (A) and blade assembly (N) can be removed easily for sha-
rpening. Always use soft stone to avoid damaging the blades’ cutting angle.