Bedienungsanleitung Zelmer Diana 887 (Seite 28 von 28) (Englisch, Polnisch)

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 887-001_v01

Braise the meat with pork fat and onion. Clean the liver, peel

the membranes off, dice. When the meat is soft, add the liver,

bun and braise together for a short time. Let the ingredients

cool down and mince them twice in the meat mincer, using

the strainer with 4 mm holes. To the prepared mass add

eggs, salt, peppr, nutmeg and carefully mix.

Grease the form with lard, put the pâté into the form and

bake for abour 40 minutes.

Homemade sausage

Semi fat pork meat 4,5 kg, pork fat 0,5 kg, bone stock –

1 glass, salt 6-7 teaspoons, saltpetre 1 at teaspoon, pepper

1 teaspoon (ground pepper), allspice 12-15 grains (grind),

garlic 5-6 cloves (mince), sausage intestine 7 m.

Mince the meat using the strainer with 8 mm holes. Mix

the salt with the saltpetre and spices, and add them to the

minced meat, and mix them, gradually adding the bone

stock. Put it in a cool place for 24 hours. Place the sausage

stuffer on the mincing chamber. Fill in the intestine, about

1 m long, forming segments, which are 30–40cm long. Pay

special attention not to cover the venting holes within the

attachment.

Dry the sausage for about 6 hours. Smoke with warm smoke

for about 14 hours or hot smoke for about 2,5 hours.

Red cabbage fresh salad

40 dag of red cabbage, 20 dag of apples, 2 teaspoons of oil,

lemon juice, salt and sugar.

Clean the red cabbage and slice it in a shredder, using

the drum for slicing or thick chips. Mix the sliced cabbage

with mashed apples, adding oil lemon juice, salt and sugar,

according to one’s own taste.

Celery salad

40 dag of celery, 20 dag of apples, 2 spoons of oil or cream,

lemon juice, salt, pepper.

Slice the celery into small chips. Add cream or oil according

to one’s own taste. Add sugar, lemon juice and salt.

Ecology – Protect the environment

Each user can contribute to protecting the environment. It is

neither difcult nor too expensive. To this end: have the carton

packaging recycled at the recycling centre, put

the plastic bags into the plastic (PE) waste

container. When worn out, bring the appliance

to the appropriate waste collection centre as

some of its components can be hazardous to

the environment.



process, make sure the screen openings are not clogged.

Disconnect the juicer from the drive unit (as in the case

of the mincer body), dismantle the juicer, clean (wash)

the juicer elements. Use the included brush to clean the

appliance, especially the screen.

After the work has been nished

Turn the meat mincer off and pull the power cord out

●

from the network supply socket.

Remove the pusher and remove the food tray off the

mincing chamber or the shredder chamber.

Press the safety lock and turn the mincing set or the

grating chamber into right and take it off.

Take apart all the elements of the mincing set, the

chamber with the sausage stuffer or the shredder.

Put the cord as well as cleaned and dried parts into the

storage compartment.

Putting the coupling in the storage compartment.

Putting the screen in the storage compartment.

Hiding the whole power cord.

Cleaning and maintenance

Clean the drive with a wet cloth, with an addition of

●

dishwashing liquid.

Wash the plastic parts in warm water, with addition of the

●

dishwashing liquid.

Wash the metal parts in hot water, with addition of the

●

dishwashing liquid.

Carefully dry the washed elements.

●

Grease the screens and the cutter knife with edible oil in

●

order to secure them against rusting.

Assemble the dry parts of the mincing chamber or the

●

shredder.

Meat, vegetable and fruit dishes

In order to maintain the most of the nutrition value of the

vegetable and fruit dishes, familiarise yourself with the

methods of preparing them. Do not hold vegetables or fruits

in water and mash them just before serving and eating.

Minced pork chops

50 dag of pork meat, 6 dag of stale bread, 5 dag of onion, 2 dag

of fat, 1 egg, 4 dag of crumbs, oil for frying, salt and pepper.

Soak the bread in water and drain.

Cut the onion in slices, fry until it reaches a golden colour.

Rinse the meat with water, cut into pieces.

Mince bread, onion and meat twice in the meat mincer, using

the screen with 4 mm holes. Add the egg, salt, pepper and

carefully mix into unied mass. Form 8 oval pork chops,

1,5 cm thick, which then cover with crumbs. Fry on hot oil.

Pâté made of mixed meat

50 dag of pork meat, 50 dag of veal, 40 dag of pork fat, 50

dag of liver, 30 dag of onion, 20 dag of wheat bun, 4 eggs,

salt and pepper, nutmeg.

The manufacturer does not accept any liability for any damages

resulting from unintended use or improper operation of the appliance.

The manufacturer reserves the right to modify the product at any time,

without prior notice, in order to adjust it to legal regulations, standards

and directives or due to constructional, commercial, aesthetic and

other reasons.

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