Manual Berlinger Haus BH9054 (page 9 of 51) (English, German, Dutch, French)

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1. Place the adapter (21/23) on the axle of the spiral auger.

2. Insert a sausage attachment (22 or 24) into the lock. Attachment 24 is for thick

sausages, attachment 22 for thin sausages.

3. Turn the lock “hand tight” on to the spiral housing.

4. Push the sausage skin (using either real or synthetic skin) over the sausage

skin and knot the end.

5. Repeat steps 2 to 4 as described in “How to use the mincer”.

6. Fill the sausage paste on to the lling tray and into the ller neck.

7. The sausage mixture is pressed through the sausage attachment and lled into

the sausage skin.

8. When the rst sausage has reached the desired length, squeeze it together

with your ngers at the end of the sausage top. Turn the sausage around its

own axis once or twice.

NOTE:

• Cut Levels 1 to 4 are suitable for mincer operation.

• Do not operate the device for more than 10 minutes and then allow it to cool

down for a further 10 minutes.

• You can turn off the device after each single sausage length

until you are more experienced.

• Carry out step 8 as described. Then turn on the meat mincer again.

• If you decide to use real skin, let it soak in water for a while before use.

• Take care that the sausage skin is lled “loosely” as during boiling or frying the

sausage expands and the skin might tear.

14 15 23 24 18

illustration C

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Berlinger Haus BH9054 Manual

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