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USK MGR 25959 - 080630
• Put the filling tray on the filling neck.
• Cut the meat into pieces of approximately 30 to 40 mm and put
these pieces on the filling tray.
• Plug in the appliance and switch it on with the ON/OFF switch.
• Put a tray or a plate under the filling neck to collect the minced
meat.
• Drop the pieces of meat in the filling neck and press with the
pusher. Do not press too strongly, as you might block the
appliance. If this happens, do not try to use any accessory to
release the blocking pieces but stop the appliance, remove the
power cord from the mains and disassemble the part leading to
the blocked pieces.
• The pusher allows you to press the pieces of meat towards the
worm in order to lead them to the blade (Fig. 6). Note: during
use, tighten the sealing ring regularly if necessary.
• Depending on the kind of meat, we advise you to insert a break
of approximately 30 minutes after each continuous operation of
15 minutes. The meat grinder minces 5 kg of raw meat within a
maximum of 10 minutes.
B) Sausage filling funnel
• Place the blade on the shaft of the worm, with the rounded side
facing the disc (contrary to previously).
• Assemble the perforated disc (7 mm, the biggest one) on the
shaft of the worm and insert the two arresting pins precisely into
the corresponding recesses on the edge of the filling neck (fig.
4).
• Lead the narrow end of the sausage-filling funnel through the
sealing ring and screw on the sealing ring. When screwing we
advise you to press the sausage filling funnel against the disc so
that its arresting pins stay in the right position.
• Place the filling tray on the filling neck.
• Steep the sausage skin in lukewarm water for 30 minutes to make
it smooth.
• Then slip the sausage skin over the sausage-filling funnel.
• The pusher will allow you to push the sausage preparation
towards the worm. (fig. 6)
C) "Kebbe" attachment