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MEAT GRINDER ACCESSORY
Using the accessory to “stuff ” (making sausages)
The use of this accessory allows to prepare delicious sausages and salamis in gen-
eral, directly at home.
• Prepare the appliance as described in the “USE AS MEAT GRINDER” (fig. G).
• Place the sausage and salamis cone (17) on the refuelling duct (19) ( fig. M).
• Secure everything by fastening the seal (21) (tightening it with your hands) (fig.
M).
• Complete the assembly operating as described in USE AS MEAT GRINDER sec-
tion
• Prepare the meat to be minced and stuffed, together with possible spices to
add, removing bones and cartilage.
• Cut the meat into stripes of about 2 x 2 x 6cm.
• Wet the skin with warm water to give it more flexibility.
• Slide the skin onto the sausage and sausage cone (17), allowing it to move
forward about 5 cm
• Make sure that the switch (9) is in “0” position
• Connect the power plug to the power socket
• Start the appliance at minimum speed, then increased it if necessary.
• Progressively insert the meat in the refuelling duct (19) and push it downward
using the appropriate tamper (22) .
• Do not insert fingers, tools and metallic objects in the refuelling duct (19) to
press foods. Use only the tamper (22) (fig. N).
• When the sausage is full, turn off the appliance.
• Tie a knot in the 5cm skin left-overs and push it downward to ensure that
there’s no air left.
• Restart the appliance and keep adding meat until obtaining the desired sau-
sage.
Useful tips
• Do not let the appliance work continuously for more than 7-8 minutes and allow
10 minute cooling time between sessions
• To keep the skin from“exploding”, try not to make too large sausages.
• The processing will be easier if two people perform it (one inserting the meat in
the machine and the other holding the skin).
• When all of the meat has been used, turn off the machine, disconnect the plug
from the socket and remove the parts left inside.
• To make sausages of the desired length, hold and twist the skin in the appropri-
ate points.
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