ARDES AR7440 Mode D'emploi page 13

FIRST USE
Before using the appliance for the first
time, wash the parts in contact with food as
specified in section MAINTENANCE.
Carry out the same operations indicated in
the "Tomato Processor Use" section up to
the illustration in fig. 2.
Position the kibbeh accessory (15) on the
feed channel, aligning the 2 slots in their
respective seats (fig. 10).
Position the conic part of the accessory (fig.
11) and screw on the ring nut while holding
the feed channel steady.
Do not use the blade nor the grinding discs
when preparing kibbeh.
After having prepared the machine, follow the instructions below.
Do not operate the appliance continuously for more than 10 minutes.Do not use the appliance
consecutively for more than 10 minutes. Let it cool before using it again.
Insert the plug into the power outlet and position the switch (18) on "I" (AR 7440 - AR7450) and
the power switch (19) on "ON" (fig. 12-13).
Place the food to be processed into the tray (4) and push it into the feed channel using the
appropriate press (6).
If the worm should block, you must switch off the appliance, position the switch (19) on "II"
(AR 7440 - AR7450) and the power switch (19) on "R".
At this point the appliance can be used again.
FIG.12
Instructions for processing tomatoes (AR 7450 - AR7460).
Cut the tomatoes into pieces before inserting them into the feed channel.
Using the plastic adjusting screw (3A), it is possible to regulate the degree of pressing. Screwing
the adjusting screw in completely obtains the maximum pressing of the tomatoes, producing a
very dry pulp and thus a very concentrated puree. Do not insert tomatoes or other vegetables into
the appliance while they are hot, but wait for them to cool first.
Instructions for processing meat.
Remove the bones and cartilage from the meat to be processed, and then cut the meat into
2x2x6cm pieces. When finished grinding the meat, insert some pieces of bread into the meat
grinder to remove any small parts of meat that may have remained inside the appliance.
Instructions for making sausages.
Remove the bones and cartilage from the meat to be made into sausages, and then cut the meat
into 2x2x6cm pieces.
Wet the skin with lukewarm water in order to give it more elasticity and slide about 5cm of the skin
onto the cone (fig. 14).
Insert the meat with the appropriate press.
When finished making sausages, make a knot on the extra 5cm of skin and push it down in order
to prevent air from remaining inside
FIG.10
Instructions for use
FIG.11
2
15
15
GB
FIG.13
13