Silvercrest SFW 350 E5 Operating Instructions Manual page 13

4) Then insert the plug into a mains power socket.
5) Press the button "I" i to start the appliance.
WARNING! RISK OF INJURY!
Push the foodstuff into the feeding shaft ONLY with the round stodger 2 –
►
NEVER with one's fingers, forks, spoons or similar objects. That could lead
to physical injury and also damage the appliance.
CAUTION - PROPERTY DAMAGE!
► Do not ever press so hard that the motor gets audibly slower. This could
overburden the machine and damage it.
Processing meat
1) Use pieces of meat that fit easily into the feeding funnel. If necessary, cut the
meat to size beforehand. Check that the meat does not have any bones and
or tendons.
WARNING!
► Minced meat is very prone to bacterial contamination. Therefore take care
to maintain good hygiene when processing meat. If you do not, it may
cause serious health problems.
2) When you have read and understood all of the instructions on the topic
"Meat", you can now use the appliance as described in the chapter
"Operating the appliance".
Processing sausage meat
1) Pass meat through the meat grinder twice before using it as sausage stuffing.
2) To make sausage stuffing, add some chopped onions, spices and other
ingredients to the minced meat, as per your recipe, and knead the mixture
well. Refrigerate this for 30 minutes before processing it further.
3) Pull one end of the sausage skin (natural or artificial sausage skin) onto the
sausage stuffer attachment w and tie a knot in the other end. For 1 kg of the
filling, you will need approximately 1.60 m of sausage skin.
TIP!
Soak the natural sausage skin in lukewarm water for about 3 hours before
using it and wring it out before attaching it. This will make the natural sau-
sage skin more elastic. Natural sausage skins are available from butcher
suppliers close to slaughter houses or from your family butcher.
4) The sausage mixture will be pressed into the sausage skin by the sausage
stuffer attachment w. When it is long enough switch the appliance off, press
the sausage together at the ends and rotate it a couple of times along its
longitudinal axis.
│ GB │ IE
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SFW 350 E5