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What should you do if the machine is clogged?
• Stop the mincer by pressing position “0” of the On/Off button (D).
• Then press the “Reverse” button (E) for a few seconds to release the jam.
• Press position «I» of the On/Off button (D) to continue mincing.
SAUSAGE ACCESSORY (fig. 3.1 to 3.6)
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). Start the appliance, 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).
KEBBE ACCESSORY (fig. 4.1 and 4.3)
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.
BISCUIT ACCESSORY (fig. 5.1 to 5.3)
Prepare the dough. For best results, use a soft dough.
Choose the design by aligning it with the arrow.
Repeat the process until you have obtained the desired amount of biscuits.
VEGETABLE CHOPPER (fig. 6.1 to 6.3)
Useful tips for best results:
The ingredients that you use must be firm to obtain satisfactory results and to
avoid the accumulation of food in the compartment.
Do not use the device to grate or cut food products that are too hard such as
sugar cubes or pieces of meat.
CLEANING (fig. 7.1 to 7.4)
STORAGE OF ACCESSORIES (fig 8.1 to 8.2)
EN
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