Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The page must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). The page must be folded in order to keep the good numbering when you turn the page of the I/B . Don’t change the page numbering. Keep the language integrity.
•Firmly screw on the sealing ring by turning it clockwise to tighten the worm, blade and disc together. (Fig. 5). When screwing the sealing ring, we advise you to press the disc to make sure that its arresting pins stay in the right position.
•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
•Place the filling tray on the filling neck.
•Steep the sausage skin in lukewarm water for 30 minutes to make it smooth.
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