Moulinex HV8 PRO 9IN1 Manual De Instrucciones página 24

Note: Safety instruction booklet LS-123456 is supplied with the appliance.
Before using your appliance for the first time, read the booklet carefully and keep it in a safe
place.
BEFORE FIRST USE
• Wash all accessories in warm water and washing up liquid. Rinse, and carefully dry them
straight away.
• The perforated plate and the cutter must remain greased. Coat them with cooking oil.
• Do not switch on the appliance when it is empty or if the mincer plates are not greased.
ATTENTION: The blades of the cones are extremely sharp; handle the cones with great care,
always holding them by the plastic parts.
EN
USE: MEAT GRINDER HEAD (FIG. 1.1 TO 1.6)
Prepare the entire quantity of food to be minced, remove any bones, gristle and tendons. Cut the
meat into pieces. (approx. 2 cm x 2 cm)
Tip: At the end of operation, you can pass a few pieces of bread through the grinder in order
to extract all the ground meat.
Notes:
- Only use your appliance for mincing raw meat. Do not mince cooked meat.
- Do not use your appliance for more than 14 minutes.
What should you do if the machine is clogged?
• Stop the mincer by pressing position "0" of the On/Off button (G).
• Then press the "Reverse" button (F) for a few seconds to release the jam.
• Press position "I" of the On/Off button (G) to continue mincing.
USE: SAUSAGE ACCESSORY (FIG. 2.1 TO 2.6)
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).
USE: KEBBE ACCESSORY (FIG. 3.1 TO 3.3)
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.
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