After the work has been finished
●
Turn off the unit and unplug it.
1
Remove the pusher
(8)
and remove the food tray
off the mincing chamber
(2)
or the shredder chamber.
2
Press the safety lock
(1b)
and turn the mincing set
or the grating chamber into right and take it off.
3
Take apart all the elements of the mincing set, the
chamber with the sausage stuffer or the shredder.
Cleaning and maintenance
Always unplug the appliance before
cleaning.
●
Clean the drive with a wet cloth, with an addition of
dishwashing liquid.
●
Wash the plastic parts in warm water, with addition
of the dishwashing liquid.
●
Wash the metal parts in hot water, with addition of
the dishwashing liquid.
●
Carefully dry the washed elements.
●
Grease the screens and the cutter knife with edible
oil in order to secure them against rusting.
●
Assemble the dry parts of the mincing chamber or
the shredder.
Meat, vegetable and fruit dishes
In order to maintain the most of the nutrition value
of the vegetable and fruit dishes, familiarise yourself
with the methods of preparing them. Do not hold
vegetables or fruits in water and mash them just before
serving and eating.
Minced pork chops
50 dag of pork meat, 6 dag of stale bread, 5 dag of
onion, 2 dag of fat, 1 egg, 4 dag of crumbs, oil for frying,
salt and pepper.
Soak the bread in water and drain.
Cut the onion in slices, fry until it reaches a golden
colour. Rinse the meat with water, cut into pieces.
Mince bread, onion and meat twice in the meat mincer,
using the screen with 4 mm holes. Add the egg, salt,
pepper and carefully mix into unified mass. Form
8 oval pork chops, 1,5 cm thick, which then cover with
crumbs. Fry on hot oil.
E
Pâté made of mixed meat
50 dag of pork meat, 50 dag of veal, 40 dag of pork
fat, 50 dag of liver, 30 dag of onion, 20 dag of wheat
bun, 4 eggs, salt and pepper, nutmeg.
Braise the meat with pork fat and onion. Clean the liver,
peel the membranes off, dice. When the meat is soft,
add the liver, bun and braise together for a short time.
Let the ingredients cool down and mince them twice in
the meat mincer, using the strainer with 4 mm holes.
To the prepared mass add eggs, salt, peppr, nutmeg
and carefully mix.
Grease the form with lard, put the pâté into the form
and bake for abour 40 minutes.
Homemade sausage
Semi fat pork meat 4,5 kg, pork fat 0,5 kg, bone stock
– 1 glass, salt 6-7 teaspoons, saltpetre 1 flat teaspoon,
pepper 1 teaspoon (ground pepper), allspice 12-15 grains
(grind), garlic 5-6 cloves (mince), sausage intestine 7 m.
Mince the meat using the strainer with 8 mm holes.
Mix the salt with the saltpetre and spices, and add them
to the minced meat, and mix them, gradually adding
the bone stock. Put it in a cool place for 24 hours. Place
the sausage stuffer on the mincing chamber. Fill in the
intestine, about 1 m long, forming segments, which are
30–40 cm long. Pay special attention not to cover the
venting holes within the attachment.
Dry the sausage for about 6 hours. Smoke with warm
smoke for about 14 hours or hot smoke for about 2,5 hours.
Red cabbage fresh salad
40 dag of red cabbage, 20 dag of apples, 2 teaspoons
of oil, lemon juice, salt and sugar.
Clean the red cabbage and slice it in a shredder, using
the drum for slicing or thick chips. Mix the sliced
cabbage with mashed apples, adding oil lemon juice,
salt and sugar, according to one’s own taste.
Celery salad
40 dag of celery, 20 dag of apples, 2 spoons of oil or
cream, lemon juice, salt, pepper.
Slice the celery into small chips. Add cream or oil according
to one’s own taste. Add sugar, lemon juice and salt.
Disposal
Dispose of packaging in an environmentally-
friendly manner. Our goods come in optimised
packaging. This basically consists in using non-
contaminating materials which should be handed over
to the local waste disposal service as secondary raw
materials.
