Assembling The Sausage Attachment - WMF Profi Plus Instrucciones De Uso

Assembling the sausage attachment

Use: For fi lling artifi cial and natural casings with sausage meat.
Note: The parts of the mincer attachment (2) without grate (13, 14, 15) and without cross blade (17)
are required.
▪ Place the cutting disc (18) on the roll blade (16).
Note: The recess on the cutting disc (18) must sit in the designated notch on the casing.
▪ Place the large sausage attachment (19) or the narrow sausage attachment (20) on the cutting
disc.
▪ To lock it in place, tighten the threaded ring (6) on the casing.
Lock the threaded ring (6) by turning it clockwise.
Caution! Do not overturn or overtighten the threaded ring (6)!
▪ Place the fi lling bowl (4) on the mincer attachment (2).
Kibbeh attachment assembly
Use: For forming dough tubes with meat fi lling.
Note: The parts of the mincer attachment (4) without grate (13, 14, 15) and without cross blade (17)
are required.
▪ Place the kibbeh attachment (21) on the mincer attachment (16).
Note: The recess on the cutting disc (18) must sit in the designated notch on the casing.
▪ To lock it in place, tighten the threaded ring (6) on the casing.
Lock the threaded ring (6) by turning it clockwise. Caution! Do not overturn or overtighten the
threaded ring (6)!
▪ Place the fi lling bowl (4) on the mincer attachment (2).
Assembling the shortbread biscuit attachment
Note: The parts of the mincer attachment (2) without grate (13, 14, 15) and without cross blade (17)
are required.
▪ First place the cutting disc for shortbread (24) on the roll blade (16).
▪ Attach the shortbread biscuit attachment (23).
▪ To lock it in place, tighten the threaded ring (6) on the casing.
▪ Now insert the moulded tray from the shortbread biscuit attachment through the opening pro-
vided: see fi gure J.
▪ Select the desired shape of the dough by moving the moulded tray; see fi gure K.
J
▪ Place the fi lling bowl (4) on the mincer attachment (2).
K
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Using the mincer
Mincing and mixing meat with the mincer
Assemble the mincer as described in the section "Assembling the mincer".
Next steps:
▪ Cut the meat or the respective food into strips measuring approx. 10 cm long and 2 cm thick so
that they fi t into the fi lling opening and can be optimally processed by the feeding screw.
Note: Remove any bones, tendons or cartilage etc. before mincing the meat.
Place the food in the fi lling bowl (see also "Our tips below will help you get the best possible use
out of your mincer and achieve optimum results").
▪ Place a suitable container below the mincer outlet to catch the minced meat.
▪ Now insert the mains plug into the socket.
▪ Add the processed ingredients to the fi lling bowl (4).
▪ Turn the control knob to "I".
▪ Select the desired speed setting via the display (5) by pressing the touch button for speed adjust- Select the desired speed setting via the display (5) by pressing the touch button for speed adjust-
ment (e) --> . See the section "Operating the control panel".
Caution! The mincer must never be operated in empty mode, i.e. without meat in the unit!
This leads to overheating of the grate and the cross blade and thus promotes wear of these parts!
▪ Only use the stopper (8) for replenishing food.
Note: Do not apply excessive force to push the food down.
▪ Note: When preparing tartar, you can repeat the mincing process a second time with the medium
grate to obtain the ideal consistency.
▪ After use, set the control knob to "0".
Using the mincer to make sausages
First mince the meat as described under "Mincing and mixing meat with the mincer".
Unscrew the threaded ring (6) and remove the grate (13, 14 or 15) and the cross blade (17).
Caution! The cross blade (17) is very sharp. There is a risk of injury when handling it!
Assemble the sausage attachment (19 or 20) as described under "Assembling the sausage attachment".
Note: To make sausages you will need natural or artifi cial casings, which you can obtain from butchers
and specialist shops.
Note: The ingredients, especially meat, must always be kept well chilled (approx. 4°C).
Next steps:
▪ Prepare the sausage mixture according to the recipe.
▪ Note: Soak the sausage casing in lukewarm water for approx. 10 to 15 minutes to make it more
elastic and to make it easier to guide it onto the sausage attachment (19, 20).
▪ Slide the sausage casing over the funnel of the sausage attachment (19, 20) and tie the end
together so that the meat mass cannot escape during fi lling.
▪ Place a suitable container, such as a moistened baking tray below the mincer outlet to catch the
minced meat.
▪ Now insert the mains plug into the socket.
▪ Add the processed sausage mass to the fi lling bowl (4).
▪ Turn the control knob to "I".
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