Kalorik USK MGR 25959 Manual De Instrucciones página 7

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
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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.
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Cut the meat into pieces of approximately 30 to 40 mm and put
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these pieces on the filling tray.
Plug in the appliance and switch it on with the ON/OFF switch.
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Put a tray or a plate under the filling neck to collect the minced
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meat.
Drop the pieces of meat in the filling neck and press with the
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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
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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
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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
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facing the disc (contrary to previously).
Assemble the perforated disc (7 mm, the biggest one) on the
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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 sausage-filling funnel through the
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sealing ring and screw on the sealing ring. When screwing we
advise you to press the sausage filling funnel against the disc so
that its arresting pins stay in the right position.
Place the filling tray on the filling neck.
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Steep the sausage skin in lukewarm water for 30 minutes to make
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it smooth.
7
Assembly page 7/24
USK MGR 25959 - 080630