Westfalia 86 02 74 Originalanleitung Seite 23

2. Prepare the sausage meat with the desired ingredients and seasons and
place the meat on the tray (1). Soak the casing for approx. 10 minutes in
lukewarm water.
Hints: Calculate approx. 1.60 m casing for each kilo of sausage filling. You
can use natural casing or artificial casing. Ask your butcher.
3. Slide the soaked casing on the sausage horn (14). Tie the end of the casing
and after filling a section; turn the sausage for some turns to produce an
empty section of casing and to tie the sausage.
4. Switch on the electric grinder and use the pusher only to gently push the
seasoned meat into the filling tube. If the casing gets stuck on the sausage
horn, wet it warm tepid water.
5. After finishing, switch OFF the appliance and unplug it from power mains.
Preparation of Kibbe
1. First, insert the two-piece adaptor for
Kibbe former (15) directly on the worm
shaft (8).
2. Tighten the parts with the lock ring (11).
Do not overtighten the lock ring.
3. Switch ON the grinder and push the
prepared dough through the filling tube
only by using the pusher (8). The dough
is extruded as a tube. For filling the tubes
attach the sausage horn (14) to the meat
grinder.
4. After finishing, switch OFF the appliance
and unplug it from power mains.
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