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21
en
Tips
Tips
Meat mincer
Using the perforated discs
– Perforated disc, medium (4 mm) for:
pork and beef for pâté and Cervelat
sausage
– Perforated disc, coarse (8 mm) for:
roast pork for goulash soup; leftovers
(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).
■ You can add other ingredients
(e.g. onions, spices) directly 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.
Shredding attachment
Using the inserts
– Slicing insert: for carrots, celery,
kohlrabi, courgettes
– Shredding insert (coarse): for carrots,
nuts, hard cheese (e.g. Emmentaler)
– Shredding insert (fine): for nuts, hard
cheese, Parmesan cheese
Disposal
J
Dispose of packaging in an environ-
mentally-friendly manner. This
appliance is labelled in accordance
with European Directive 2012/19/EU
concerning used electrical and
electronic appliances (waste electrical
and electronic equipment – WEEE).
The guideline determines the frame-
work for the return and recycling
of used appliances as applicable
throughout the EU. Please ask your
specialist retailer about current
disposal facilities.
Guarantee
The guarantee conditions for this appliance
are as de ned by our representative in the
country in which it is sold. Details regarding
these conditions can be obtained from
the dealer from whom the appliance was
purchased. The bill of sale or receipt must
be produced when making any claim under
the terms of this guarantee.
Changes reserved.
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