Bedienungsanleitung ProfiCook FW 1172 (Seite 38 von 66) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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Unpacking the Appliance

1. Remove the appliance from its packaging.

2. Remove all packaging material such as plastic lms, ller

material, cable ties and cardboard packaging.

3. Check the content for any missing parts.

4. In the event that the packaging content should be incom-

plete or if damages are noticeable, do not operate the

appliance. Return it to the dealer immediately.

NOTE:

There may be dust and production residue on the

appliance. We recommend cleaning the appliance as

described under “Cleaning”.

Overview of the Components /

Scope of Delivery

1 Filling tray

2 Switch ON / / R (Forward / Off / Return)

3 Function switch ON / R (On / Return)

4 Motor

5 Screw

6 Spiral housing

7 Tamper

Illustrations A - C

8 Spiral

9 Knife

10 3 perforated disks (ne, medium, coarse)

11 Plug

12 Sausage attachment

13 2-part “Kebbe” attachment

Intended Use

This appliance serves

• Cut up foodstuff.

• You can shape noodles or dough with different attach-

ments.

It is intended for the use in private households and similar

applications.

It may only be used in the manner described in these oper-

ating instructions.

You may not use the appliance for commercial purposes.

Use for any other purpose is considered improper and not

for the intended purpose and can result in damage to prop-

erty and personal injury.

The manufacturer shall not be liable for damages caused by

not intended use.

Notes for Use

• Do not mince any hard objects, such as bones or shells.

• Cut the meat into 2.5 cm pieces. Ensure that there are no

bones or tendons in the meat.

• To shred the meat coarsely, use the disc with the largest

holes.

• In a second step, select the disc with the ner or centre

holes. Depending on how nely you want to shred the

meat.

• Before you start, lightly coat the sieves with vegetable

fat.

• If you mince meat, place a container under the outlet.

• With the help of the “Kebbe” attachment (13) tubes of

meat or dough can be formed.

Making Sausage

• You can use both natural and synthetic casings.

• If you have opted for a natural casing, soak this casing

some time in water before using it.

• Tie a knot at one end of the casing.

• Slide the casing over the sausage attachment.

• Feed the sausage meat through the sausage attachment

and ll the sausage casing.

• Make sure that the sausage meat is “loosely” stuffed into

the casing as the sausage expands in volume during

cooking or frying and may cause the casing to burst

open.

• When the rst sausage reaches the desired length,

squeeze the sausage at the end of the sausage attach-

ment together with your ngers.

• Turn the sausage once or twice around its own axis.

• Until you have established some exercise routine, you

can turn off the appliance after each sausage length.

Preparation

Please see the overviews on pages 3 and 4.

1. Open the xture for the spiral housing with the screw (5)

on the appliance.

2. Place the spiral housing (6) with the ller neck facing up-

wards into the spiral drive and turn the screw clockwise

until it is closed.

3. Place the lling tray on to the ller neck in such a way

that the xture for the tray is above the motor block.

4. Push the spiral (8) into the horizontal section of the spiral

housing until the axle locks in place.

Assembly of the accessories is described by the following

sections. Prepare the mincer according to your require-

ments.

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ProfiCook FW 1172 Seite 38

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