Klarstein MIGHTY MINCE Mode D'emploi page 22

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22
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Making Minced Meat
1. Insert the worm shaft (8) into the head (7) with the plastic end first. Place the
cutting blade (9) on the worm shaft (the blade should face forward). Attach the
medium or coarse perforated disc (depending on the consistency you want
to get) to the cutting blade (9). Make sure that the notch of the respective
perforated disc fits on the elevations of the head (7). Screw the fastening ring
(13) to the head (7) in the direction of the arrow.
2. Fasten the head (7) in the inlet (4) on the motor housing.
3. Attach the hopper plate (6) to the top of the filler tube.
4. The appliance can now be used to make minced meat.
Cut the meat into 10 cm long and 2 cm thick pieces. Remove bones, pieces of
gristle and sinews as much as possible. Never use frozen meat!
Place the meat in the hopper plate (6). Push the meat into the filler tube with the
food pusher (5).
Note: For steak tartare, grind the meat twice with the middle perforated disc.