You can use the meat mincer to mince meat and to make sausages.
Screw the screw cap onto the motor unit (Fig. 32).
Place the gear housing on the motor unit (1) and turn it clockwise to fix it (2)
('click') (Fig. 33).
Place the cutter housing on the gear housing (1) and turn it anticlockwise to fix it
(2) (Fig. 34).
Insert the worm shaft into the cutter housing (Fig. 35).
Place the cutter unit onto the worm shaft. The cutting edges have to point outwards (Fig. 36).
Place the medium grinding disc or coarse grinding disc (depending on the consistency you
prefer) onto the worm shaft (Fig. 37).
Make sure the holes of the grinding disc fit around the projections of the cutter housing.
Place the screw ring on the cutter housing (1) and turn it clockwise to fix it (2) (Fig. 38).
Place the tray on the upright part of the cutter housing (Fig. 39).
Cut the meat into 10cm-long, 2cm-thick strips.
Use lean meat. Remove bones, pieces of gristle and sinews as much as possible.
Never use frozen meat!
Select speed 1 to switch on the appliance.
Put the meat in the tray. Use the pusher to gently push the meat into the cutter
housing (Fig. 40).
For steak tartare, mince the meat twice with the medium grinding disc.
Mince the meat.
Unplug the appliance and remove the screw ring after you have finished mincing.
Remove grinding disc and the cutter unit.
Note: Leave the worm shaft in the cutter housing.
Place the separator onto the worm shaft (Fig. 41).
Place the sausage horn on the cutter housing (1) and screw the screw ring clockwise onto
the cutter housing (2) (Fig. 42).
The appliance is now ready for making sausages.
Put the sausage skin in lukewarm water for 10 minutes. Then slide the wet skin onto the sausage
horn. Push the (seasoned) minced meat into the cutter housing.
If the skin gets stuck onto the sausage horn, wet it with some water.
Cleaning (Fig. 43)
Note: The cleaning table at the front of this booklet gives an overview of how all parts of the appliance
have to be cleaned.
Make sure the appliance is switched off and unplugged.