Ocultar thumbs Ver también para MUZ9HA1:
Tabla de contenido

Publicidad

Idiomas disponibles
  • ES

Idiomas disponibles

  • ESPAÑOL, página 62
en
Storage 
In Fig. I you will find a summary of how to 
clean the individual parts.
Cleaning the bevel gear
  ■ Wipe the outside of the bevel gear with 
a soft, damp cloth and dry off.
Cleaning the attachments
  ■ Dismantle the attachments used into 
their individual parts. To do so, proceed 
in in reverse order, as described under 
"Preparation" for the relevant attachment. 
  ■ Remove the lid of the pusher before 
cleaning and take out any accessories 
inside.
  ■ Clean all accessories with a detergent 
solution and a soft cloth/sponge or with 
a soft brush.
  ■ Allow all parts to dry.
Please note: 
  – Some parts can also be washed in the 
dishwasher. X Fig. I
  – Immediately rub metal parts dry and 
apply a little cooking oil to protect them 
from rust.
  – When processing food such as carrots, 
plastic parts may become discoloured. 
This can be removed with a few drops of 
cooking oil.
Storage
X Fig. J
The pusher includes a storage compartment 
for the parts of the sausage filler and kebbe 
insert as well as for the perforated discs. 
Place the parts in the pusher as shown and 
close with the lid.

Overload protection

To prevent serious damage to your appliance 
if it is overloaded, the agitator paddle has 
a notch on the worm gear (  p redetermined 
breaking point). If   o verloading occurs, the 
agitator paddle will break at this point. A new 
agitator paddle is available from customer 
service (No. 10001090). Spare parts with 
a pre  d etermined breaking point are not 
covered by our warranty obligations.
14 
Replace agitator paddle
X Fig. K
1. Release the screw in the agitator paddle 
with a screwdriver (PH2) and remove the 
faulty paddle.
2. Insert a new agitator paddle and screw 
tight again.
Tips
Meat mincer
Using the perforated discs
  – Perforated disc, fine for:  
cooked chicken / pork / beef, cooked 
liver, cooked fish for soups; raw pork and 
beef for meat loaf; raw liver, meat and 
bacon for liverwurst; pork for mettwurst
  – Perforated disc, medium for:  
pork and beef for pâté and cervelat 
sausage;
  – Perforated disc, coarse for:  
roast pork for goulash soup; leftovers 
(e.g. joint, sausage) for bakes
  ■ If you require a finer consistence to your 
processed food, process it several times 
or use different perforated discs one after 
the other (coarse, medium, fine). 
  ■ Other ingredients (e.g. onions, spices) 
can be directly added during processing. 
This ensures all ingredients are mixed 
together thoroughly. 
Sausage filler
  ■ Soak natural casing in lukewarm water 
for about 10 minutes before processing.
  ■ Do not stuff casings too full or the 
  s ausages may burst during boiling or 
frying. 

Publicidad

Tabla de contenido
loading

Este manual también es adecuado para:

Muz9fw1

Tabla de contenido