TEFAL HV8 NE608138 Manual Del Usuario página 33

CAUTION: the safety precautions are part of the appliance. Read them
carefully before using your new appliance for the first time. Keep them
in a place where you can find and refer to them later on.
bEFORE UsING ThE aPPlIaNCE FOR ThE FIRsT TIME
Wash all accessories in warm water and washing up liquid. Rinse and dry carefully. Do not
put these parts into the dishwasher.
The screen and blades must be kept lubricated. Apply a little culinary oil to them.
Do not run the appliance empty if the screen has not been oiled.
WARNING! Handle the drums carefully as the blades are extremely sharp.
UsE: MINCER hEaD
1.1 - 1.2 - 2 - 3 - 4 - 5
Prepare all the food you wish to mince, removing any bones, cartilage or nerves. Thaw frozen
food completely before mincing.
Cut the meat into pieces (approximately 2 cm x 2 cm).
Tip:
When you have finished mincing put a few pieces of bread through the mincer
to push out all the meat.
What should you do in the event of a blockage?
Stop the mincer by pressing the "0" position on the start/stop button A.
Then press the "Reverse" button B for a few seconds in order to clear the blocked food.
Press position "I" on the start/stop button A to continue mincing.
saUsaGE NOZZlE
6 - 7 - 8 - 9 - 10 - 11
Ease the casing along as it fills. Do not overfill the sausages as this will stretch the casing.
NB : this operation is easier if two people do it together, one feeding the mince into the
mincer and the other holding the casing in position as it fills.
Make sausages of the desired length by pinching the casing and twisting it where
appropriate.
For the best results take care to prevent air becoming trapped in the casing during filling
and make sausages 10 cm to 15 cm in length (separate the sausages by tying a knot round
the casing).
Purchasing sausage skin casings (for UK only)
If your local butcher is unable to sell you some sausage skins suitable for thick sausages, we
suggest contacting some of the following companies (information correct at March 2012):
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