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MEAT GRINDER ACCESSORY
Using the accessory to “stuff ” (making sausages)
The use of this accessory allows to prepare delicious sausages and salamis in gen-
eral, directly at home.
•
Prepare the appliance as described in the “USE AS MEAT GRINDER” (fig. G).
•
Place the sausage and salamis cone (17) on the refuelling duct (19) ( fig. M).
•
Secure everything by fastening the seal (21) (tightening it with your hands) (fig.
M).
•
Complete the assembly operating as described in USE AS MEAT GRINDER sec-
tion
•
Prepare the meat to be minced and stuffed, together with possible spices to
add, removing bones and cartilage.
•
Cut the meat into stripes of about 2 x 2 x 6cm.
•
Wet the skin with warm water to give it more flexibility.
•
Slide the skin onto the sausage and sausage cone (17), allowing it to move
forward about 5 cm
•
Make sure that the switch (9) is in “0” position
•
Connect the power plug to the power socket
•
Start the appliance at minimum speed, then increased it if necessary.
•
Progressively insert the meat in the refuelling duct (19) and push it downward
using the appropriate tamper (22) .
•
Do not insert fingers, tools and metallic objects in the refuelling duct (19) to
press foods. Use only the tamper (22) (fig. N).
•
When the sausage is full, turn off the appliance.
•
Tie a knot in the 5cm skin left-overs and push it downward to ensure that
there’s no air left.
•
Restart the appliance and keep adding meat until obtaining the desired sau-
sage.
Useful tips
•
Do not let the appliance work continuously for more than 7-8 minutes and allow
10 minute cooling time between sessions
•
To keep the skin from“exploding”, try not to make too large sausages.
•
The processing will be easier if two people perform it (one inserting the meat in
the machine and the other holding the skin).
•
When all of the meat has been used, turn off the machine, disconnect the plug
from the socket and remove the parts left inside.
•
To make sausages of the desired length, hold and twist the skin in the appropri-
ate points.
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