SEVERIN FW 3782 Instructions For Use Manual page 11

foods as steak tartare.
- The coarse disc is suitable for coarse-
mincing meat, e.g. for larger frying
sausages or 'Thuringer' steak mince.
- Fit and hand-tighten the locking ring by
turning it clockwise.
- Fit the worm-drive housing to the main
unit.
- Attach the feeder tray to the feeder
chute.
- Cut the raw meat, which should be well
chilled (but not frozen), into 2 cm cubes;
this facilitates feeding the meat into the
feeder tray opening.
- Remove bones, cartilage and tendon
from the meat so far as possible.
- Fill the feeder tray and feeder chute with
the meat cubes.
- Place a suitable collection container
underneath the outlet.
- Insert the plug into a nearby wall socket
and switch the appliance on, choosing the
higher speed setting.
- When feeding meat down the chute, use
the pestle at all times. Never use your
hands: there is a danger of serious injury.
- Do not exert too much pressure on the
meat during mincing; this prevents the
temperature of the meat from increasing
and therefore helps to minimise the
possible build-up of bacteria.
- To prevent the 4-bladed knife from
becoming blunt, ensure that the machine
is not allowed to run empty by switching
it off in good time.
- Switch off the unit after use and remove
the plug from the wall socket.
- Immediately after use, all attachments
and accessories must be thoroughly
cleaned as described in the section
General Care and Cleaning.
B. Making sausages
Sausage casings
- When making smaller sausages, natural
casings (i.e. from the pig's intestinal tract)
should be used, since they are digestible.
Before use, however, they need to be
soaked for approximately 3 hours in
lukewarm water.
- Artificial, i.e. non-edible, fibrous casings
are generally used for slicing-sausage
types. For artificial casings, a soaking
period of 30 minutes is usually sufficient.
For the large sausage filling cone, an
artificial casing with a diameter of
roughly 35 mm is needed.
- When choosing the appropriate casing,
please also refer to the information
available from your butcher's or any
store specialising in butcher's supplies.
Using the mincer
- Slide the worm drive into its housing
drive-wheel first.
- Fit the adapter to the worm drive,
ensuring that the protruding lug in the
housing is correctly aligned with the
corresponding recess on the adapter.
- Fit the filling cone in front of the adapter.
- Fit and hand-tighten the locking ring by
turning it clockwise.
- Fit the worm-drive housing to the main
unit.
- Attach the feeder tray to the feeder
chute.
- For small sausages, cut off a length of
approximately 1m from the well-soaked
casing.
- Any remaining water in the casing
should be removed by smoothing it out
flat.
- For small sausages, push the whole casing
on to the small cone leaving about 5 cm
clear at the end.
When making large sausages, use an
artificial casing and push it all the way on
to the larger cone, so that the pre-tied
end is positioned as close as possible to
the cone outlet.
- Fill the feeder chute and tray with the
prepared, well-chilled meat.
- Insert the plug into a nearby wall socket
and switch the appliance on, choosing the
higher speed setting.
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