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Mincing meat - tips and warnings
•
Make sure the cutting edges of the cutter unit are
pointing outwards.
•
Make sure the notch of the grinding disc fits
onto the projection of the cutter housing.
•
Never use frozen meat!
•
Do not overload the appliance during use by
pushing too much meat into the cutter housing.
•
Cut the meat into 10cm-long, 2cm-thick strips.
•
Remove bones, gristles and sinews as much as
possible.
•
Put the prepared meat on the feeding tray.
•
Press the on/off button to switch the appliance
on.
•
Use the pusher to gently push the meat into the
cutter housing.
•
For steak tartare, mince the meat with the
medium grinding disc twice.
Making sausages - tips and warnings
Always mince the meat first.
•
Let the sausage skin soak in lukewarm water for
10 minutes. Then slide the wet skin onto the
sausage horn. Do not block the air outlet
grooves of the horn.
•
Put the minced meat of the feeding tray. Press
Speed control switch to the appliance on.
•
If the skin gets stuck on the sausage horn, wet it
with some later.
Making cookies - tips and warnings
Cut the dough into approx. 3cm-wide strips.
Make sure the notch of the cookie separator fits
onto the projection of the cutter housing.
Place one strip of dough on the feeding tray.
Press the on/off button to switch the appliance on.
Push the dough gently into the cutter housing with
the pusher.
Guide the dough sausage coming out of the
appliance onto a baking plate. Then cut the
sausage into slices or strips and distribute them
over the baking plate.
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