7
EN
USE: SAUSAGE ACCESSORY (FIG. 10-15)
Important: this accessory can only be used after the meat has been minced, seasoned and
the preparation has been well mixed.
• After leaving the skin to soak in warm water to regain its elasticity, slide it onto the funnel and
let it overhang by around 5 cm (which you will seal by tying a knot with a link).
• Press the on/off button (3a) (Fig.15) to start the appliance and feed the mince through the
mincer, following the skin as it fills.
Note: this work will be done more easily with two people, one to feed the mince through
and the other to take care of filling the skin.
• Give the sausages the required length by clamping and twisting the skin. For a quality sausage,
take care to avoid trapping air during filling and make sausages that are 10 to 15 cm long
(separate the sausages by making a link and tying a knot with the link).
CLEANING (FIG. 21)
USE: KEBBE ACCESSORY (FIG. 16-20)
• To make kebbe, press the O/1 button (3a) to position I (Fig.20).
Practical tip:
To make a fine Kebbe or Kefta paste, run the meat through the mincer two or three times until
you obtain the desired smoothness.
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