Руководство Zelmer ZMM4045W Мясорубка

Руководство

19

Homemade sausage

Semi fat pork meat 4,5 kg, pork fat 0,5 kg, bone stock –

1 glass, salt 6-7 teaspoons, saltpetre 1 at teaspoon, pepper

1 teaspoon (ground pepper), allspice 12-15 grains (grind),

garlic 5-6 cloves (mince), sausage intestine 7 m.

Mince the meat using the strainer with 8 mm holes. Mix

the salt with the saltpetre and spices, and add them to the

minced meat, and mix them, gradually adding the bone

stock. Put it in a cool place for 24 hours. Place the sausage

stuffer on the mincing chamber. Fill in the intestine, about

1 m long, forming segments, which are 30–40cm long. Pay

special attention not to cover the venting holes within the

attachment.

Dry the sausage for about 6 hours. Smoke with warm smoke

for about 14 hours or hot smoke for about 2,5 hours.

Red cabbage fresh salad

40 dag of red cabbage, 20 dag of apples, 2 teaspoons of oil,

lemon juice, salt and sugar.

Clean the red cabbage and slice it in a shredder, using

the drum for slicing or thick chips. Mix the sliced cabbage

with mashed apples, adding oil lemon juice, salt and sugar,

according to one’s own taste.

Celery salad

40 dag of celery, 20 dag of apples, 2 spoons of oil or cream,

lemon juice, salt, pepper.

Slice the celery into small chips. Add cream or oil according

to one’s own taste. Add sugar, lemon juice and salt.

Disposal

Dispose of packaging in an environmentally-

friendly manner. This appliance is labelled

in accordance with European Directive

2012/19/EU concerning used electrical and

electronic appliances (waste electrical and

electronic equipment – WEEE). The guideline

determines the framework for the return and recycling

of used appliances as applicable throughout the EU.

Please ask your specialist retailer about current disposal

facilities.

2

Press the safety lock and turn the mincing set or the

grating chamber into right and take it off.

3

Take apart all the elements of the mincing set, the

chamber with the sausage stuffer or the shredder.

Put the cord as well as cleaned and dried parts into the

storage compartment.

4

Putting the coupling in the storage compartment.

5

Putting the screen in the storage compartment.

6

Hiding the whole power cord.

Cleaning and maintenance

●

Clean the drive with a wet cloth, with an addition of

dishwashing liquid.

●

Wash the plastic parts in warm water, with addition of the

dishwashing liquid.

●

Wash the metal parts in hot water, with addition of the

dishwashing liquid.

●

Carefully dry the washed elements.

●

Wash all accessories in warm water and washing up

liquid. Rinse and dry carefully.

●

The screens and double-side cutter must be kept

lubricated. Apply a little culinary oil to them before using.

●

Assemble the dry parts of the mincing chamber or the

shredder.

Meat, vegetable and fruit dishes

In order to maintain the most of the nutrition value of the

vegetable and fruit dishes, familiarise yourself with the

methods of preparing them. Do not hold vegetables or fruits

in water and mash them just before serving and eating.

Minced pork chops

50 dag of pork meat, 6 dag of stale bread, 5 dag of onion,

2 dag of fat, 1 egg, 4 dag of crumbs, oil for frying, salt and

pepper.

Soak the bread in water and drain.

Cut the onion in slices, fry until it reaches a golden colour.

Rinse the meat with water, cut into pieces.

Mince bread, onion and meat twice in the meat mincer, using

the screen with 4 mm holes. Add the egg, salt, pepper and

carefully mix into unied mass. Form 8 oval pork chops,

1,5 cm thick, which then cover with crumbs. Fry on hot oil.

Pâté made of mixed meat

50 dag of pork meat, 50 dag of veal, 40 dag of pork fat,

50 dag of liver, 30 dag of onion, 20 dag of wheat bun, 4 eggs,

salt and pepper, nutmeg.

Braise the meat with pork fat and onion. Clean the liver,

peel the membranes off, dice. When the meat is soft, add

the liver, bun and braise together for a short time. Let the

ingredients cool down and mince them twice in the meat

mincer, using the strainer with 4 mm holes. To the prepared

mass add eggs, salt, peppr, nutmeg and carefully mix.

Grease the form with lard, put the pâté into the form and

bake for abour 40 minutes.

The manufacturer does not accept any liability for any damages

resulting from unintended use or improper operation of the appliance.

The manufacturer reserves the right to modify the product at any time,

without prior notice, in order to adjust it to legal regulations, standards

and directives or due to constructional, commercial, aesthetic and

other reasons.

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