Bedienungsanleitung Zelmer mincer 686 (Seite 56 von 58) (Englisch, Polnisch)

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Operating the sausage stuer (Fig. E)

Put the following elements into the mincing chamber:

feed screw with the coupling towards the middle,

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separator on the feed screw end,

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the sausage stuffer,

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tighten all the elements of the mincing set – until home.

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Before placing the sausage intestine (intestine wrapper)

soak it in warm water for about 10 minutes.

Put the wet sausage intestine onto the sausage stuffer,

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paying attention not to cover the venting holes within the

sausage stuffer.

The meat mass lling the intestine cannot be “too rare”. Large

amount of uids can cause their leakage and permeating to

the interior of the mincing machine.

Shredder (Fig. F)

Fine grating disc

Coarse grating disc

Slicing disc

Pureeing disc

Locking tab

Body

Tray

Pusher

The shredder is equipped with two drums to grate into small

and bigger chips (cheese, carrot, celery, baked beetroots,

etc.). The third grating drum (slicing drum) is used to grate

vegetables (potatoes, onion, cucumbers, etc.). The fourth

grating drum (pulping drum) is used to mash vegetables

(potatoes, beetroots, etc) and fruit.

Operating the shredder (Fig. G)

Recline the catch and put one of the drums with the

clutch facing the middle of the chamber.

Snap the catch.

Assemble the chamber of the shredder just as like

mincing chamber.

Cut large products into smaller elements, which you can

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easily put into the mincing chamber.

Do not mash soft fruits containing stones.

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When the work is nished pull the power cord out from

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the network supply socket.

Remove the food remaining in the shredder chamber or

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on the grater with a wooden spoon.

Blades of the drums do not require any regeneration.

After the work has been nished (Fig. H)

Turn the meat mincer off and pull the power cord out

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from the network supply socket,

Remove the pusher and remove the food tray off the

mincing chamber or the shredder chamber.

Press the safety lock and turn the mincing set or the

grating chamber into right and take it off.

Take apart all the elements of the mincing set, the

chamber with the sausage stuffer or the shredder.

Cleaning and maintenance

Clean the drive with a wet cloth, with an addition of

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dishwashing liquid.

Wash the plastic parts in warm water, with addition of the

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dishwashing liquid.

Wash the metal parts in hot water, with addition of the

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dishwashing liquid.

Carefully dry the washed elements.

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Grease the screens and the cutter knife with edible oil in

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order to secure them against rusting.

Assemble the dry parts of the mincing chamber or the

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shredder.

Meat, vegetable and fruit dishes

In order to maintain the most of the nutrition value of the

vegetable and fruit dishes, familiarise yourself with the

methods of preparing them. Do not hold vegetables or fruits

in water and mash them just before serving and eating.

Minced pork chops

50 dag of pork meat, 6 dag of stale bread, 5 dag of onion,

2 dag of fat, 1 egg, 4 dag of crumbs, oil for frying, salt and

pepper.

Soak the bread in water and drain.

Cut the onion in slices, fry until it reaches a golden colour.

Rinse the meat with water, cut into pieces.

Mince bread, onion and meat twice in the meat mincer, using

the screen with 4 mm holes. Add the egg, salt, pepper and

carefully mix into unied mass. Form 8 oval pork chops,

1,5 cm thick, which then cover with crumbs. Fry on hot oil.

Pâté made of mixed meat

50 dag of pork meat, 50 dag of veal, 40 dag of pork fat,

50 dag of liver, 30 dag of onion, 20 dag of wheat bun, 4 eggs,

salt and pepper, nutmeg.

Braise the meat with pork fat and onion. Clean the liver, peel

the membranes off, dice. When the meat is soft, add the liver,

bun and braise together for a short time. Let the ingredients

cool down and mince them twice in the meat mincer, using

the strainer with 4 mm holes. To the prepared mass add

eggs, salt, peppr, nutmeg and carefully mix.

Grease the form with lard, put the pâté into the form and

bake for abour 40 minutes.

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