Eldom nitt Bedienungsanleitung Seite 12

FIG. 4.1
THE BUTCHER'S SET (FOR SAUSAGES)
The order of installation in the grinding chamber (5): the auger (6), the separator (11) and the butcher's
•
attachment (10) and the nut (9): see fig. 4.1.
• Install the complete unit in the body (15): see fig. 4.2. Make sure that the chamber (5) is locked.
• Attach the pan (2) on the hopper (4): see fig. 4.3.
Insert the pusher (1) in the hopper (4): see fig. 4.4T.
•
Soak sausage skin in lukewarm water (ca. 10 min.).
•
• Place the stuffing on the pan (2) and use the pusher (1) to gently push it into the hopper (4).
• Place moist skin on the attachment (10).
• Connect the appliance to the mains of the parameters compatible with those stated above and start it with
the button (14): position "ON".
• Fill in the sausage skin and form sections as needed.
NOTE
STUFFING SHOULD NOT BE TOO THIN.
FIG. 5.1
KEBBE SET
Kebbe is a traditional meal from Near East, made mostly of lamb and bulgur groats.
• The order of installation in the grinding chamber (5): the auger (6), the kebbe attachment (13) and the stop
(12) and the nut (9): see fig. 5.1.
Install the complete unit in the body (15): see fig. 5.2. Make sure that the chamber (5) is locked.
•
• Attach the pan (2) on the hopper (4): see fig. 5.3.
• Insert the pusher (1) in the hopper (4): see fig. 5.4.
•
12 EN
FIG. 4.2
FIG. 5.2
FIG. 4.3
FIG. 5.3 FIG. 5.4
FIG. 4.4