Loading ...
Loading ...
Loading ...
14
en Storage
In Fig. I you will find a summary of how to
clean the individual parts.
Cleaning the bevel gear
Wipe the outside of the bevel gear with
a soft, damp cloth and dry off.
Cleaning the attachments
Dismantle the attachments used into
their individual parts. To do so, proceed
in in reverse order, as described under
“Preparation” for the relevant attachment.
Remove the lid of the pusher before
cleaning and take out any accessories
inside.
Clean all accessories with a detergent
solution and a soft cloth/sponge or with
a soft brush.
Allow all parts to dry.
Please note:
– Some parts can also be washed in the
dishwasher. X Fig. I
– Immediately rub metal parts dry and
apply a little cooking oil to protect them
from rust.
– When processing food such as carrots,
plastic parts may become discoloured.
This can be removed with a few drops of
cooking oil.
Storage
X Fig. J
The pusher includes a storage compartment
for the parts of the sausage filler and kebbe
insert as well as for the perforated discs.
Place the parts in the pusher as shown and
close with the lid.
Overload protection
To prevent serious damage to your appliance
if it is overloaded, the agitator paddle has
a notch on the worm gear ( predetermined
breaking point). If overloading occurs, the
agitator paddle will break at this point. A new
agitator paddle is available from customer
service (No. 10001090). Spare parts with
a pre determined breaking point are not
covered by our warranty obligations.
Replace agitator paddle
X Fig. K
1. Release the screw in the agitator paddle
with a screwdriver (PH2) and remove the
faulty paddle.
2. Insert a new agitator paddle and screw
tight again.
Tips
Meat mincer
Using the perforated discs
– Perforated disc, fine for:
cooked chicken / pork / beef, cooked
liver, cooked fish for soups; raw pork and
beef for meat loaf; raw liver, meat and
bacon for liverwurst; pork for mettwurst
– Perforated disc, medium for:
pork and beef for pâté and cervelat
sausage;
– Perforated disc, coarse for:
roast pork for goulash soup; leftovers
(e.g. joint, sausage) for bakes
If you require a finer consistence to your
processed food, process it several times
or use different perforated discs one after
the other (coarse, medium, fine).
Other ingredients (e.g. onions, spices)
can be directly added during processing.
This ensures all ingredients are mixed
together thoroughly.
Sausage filler
Soak natural casing in lukewarm water
for about 10 minutes before processing.
Do not stuff casings too full or the
sausages may burst during boiling or
frying.
Loading ...
Loading ...
Loading ...