Useful Tips For Meat Grinding - R.G.V. NEW DUETTO PLUS Manuel D'utilisation

Useful tips for meat grinding

h1 - Prepare the meat that is to be ground by removing
bone and cartilage.
h2 - Cut the meat into strips of about 2 x 2 x 6cm.
h3 - Gradually put the meat into the tray (D) and push it down
using the tamper (F).
h4 - Once the meat has been ground, put a few pieces of bread into the food processor to
remove small particles of meat that remain in the appliance.
How to prepare "SAUSAGES"
i1 - Prepare the meat that is to be ground and made into sausages, along with any spices
to be added, and remove bones and cartilage.
i2 - Cut the meat into strips of about 2 x 2 x 6cm.
i3 - Moisten the skin with lukewarm water to give it more elasticity.
i4 - Slide the skin (K2g) onto the sausage cone (P), letting it take up about 5 cm.
i5 - Push the switch "ON" (V).
i6 - Start the appliance by pushing the "ON" power switch (U).
i7 - Gradually put the meat into the tray (B) and push it down using the tamper (F).
P
K2
i4
DO NOT INSERT FINGERS, UTENSILS OR METAL OBJECTS IN THE FEEDING
DUCT (B) IN ORDER TO PRESS FOOD IN. ONLY USE THE TAMPER (F).
i8 - Turn off the appliance by pushing "0" (OFF) on the on/off switch (U).
i9 - Tie a knot that leaves 5cm of extra skin and push it down so that there is no remaining
air.
i10 - Restart the appliance and continue adding meat until you get the desired "sausage. "
Do not operate the appliance continuously for more than 10 minutes Alternate periods of
operation with breaks of at least 10 minutes.
i5
V U
"0N"
i6
EN
F
D
h3
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