Manual Graef 132 ECONOMIC (page 8 of 14) (English, German, Dutch, Danish, French, Italian)

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4.0 Inbetriebnahme

Maschinen auf festen, sauberen Untergrund stellen. Stecker in Steckdose (230 V) stecken, nicht benötigtes

Kabelstück in Kabelfach schieben. Kabel kurz fassen und stückweise einschieben. (Abb. 3) Tablett (8) unter

Maschine stellen. Mit Einstellknopf (6) gewünschte Schnittstärke wählen. (Abb. 4) Schneidgut auf Schlitten legen

und so umfassen, daß Ihr Daumen auf der Schlittenrückwand liegt.

Schalter (1) drücken = Momentbetrieb

Schalter (1) drücken und nach vorn schieben = Dauerbetrieb (Abb. 5)

Betätigung des Schalters (1) nur mit dem Daumen der linken Hand.

4.0 Starting

Stan dthe maschine on a secure and clean base. Plug into the mains (230 V), slide any excess cable into the cable

compartment. Hold the cable short and insert bit by bit (Fig. 3). Place the tray (8) under the machine. Select the

required slice thickness with the setting button (6) (Fig. 4). Place the food to be sliced on the carriage and hold in

such a way that your thumb rests on the rear section of the carriage.

Press switch (1) = momentary operation

Press switch (1) and slide forward = continuous operation (Fig. 5)

Only press the switch (1) with the thumb of the left hand.

4.0 Mise en marche

Placer l’appareil sur un plan solide et propre. Raccorder au courant (230 V), repousser le câble superflu dans le

logement prévu à cet effet en l’y faisant rentrer par petits morceaux (ill. 3). Placer le plateau (8) sous l’appareil.

Sélectionner l’épaisseur de tranchage voulue (ill. 4) à l’aide du bouton de réglage (6). Poser la denrée à trancher

sur le chariot et la tenir de sorte que votre pouce repose sur le dos du chariot.

Appuyer sur le commutateur (1) = Fonctionnement momentané

Appuyer sur le commutateur (1) et le pousser vers l’avant = Fonctionnement continu (ill. 5)

Actionner le commutateur (1) uniquement avec le pouce de la main gauche.

4.0 Messa in funzione

Mettere l’affettatrice su una base stabile e pulita. Infilare la spina nella presa di corrente (230 V). La parte di cavo

non utilizzata viene infilata nel vano apposito spingendolo dentro pian piano. (ill. 3). Mettere il piatto portamerce

(8) sotto l’affettatrice. Scegliere lo spessore di taglio desiderato (ill. 4) utilizzando la manopola di regolazione (6).

Mettere la merce da affettare sul carrello e afferrare quest’ultimo in modo che il pollice si trovi sulla parte poste-

riore del carrello.

Funzionamento istantaneo = premere l’interruttore (1)

Funzionamento continuo = premere l’interruttore (1) e spingerlo in avanti. (ill. 5)

L’interruttore (1) deve essere azionato esclusivamente usando il pollice della mano sinistra.

4.0 Ingebruikname

De snijmachine op een harde, schone ondergrond zetten. Stekker in het stopcontact (230 V) steken en eventue-

el het snoer gedeeltelijk in het daarvoor bedoelde snoeropbergvakje stoppen. Het snoer stukje voor stukje naar

binnen schuiven. Zet het plateau (8) onder de snijmachine (afb. 3). Met de instelknop (6) de gewenste snij-dikte

instellen (afb. 4). de plakjes op de slede leggen en op zo’n manier pakken dat uw duim op de achterwand van

de slede ligt.

Schakelaar (1) indrukken = eenmalig gebruik

Schakelaar (1) indrukken en naar voren schuiven = continu gebruik (afb. 5)

Schakelaar (1) alleen met de linker duim bedienen

4.0 Idriftsættelse

Maskine stilles på en fast, ren undergrund. Stikket sættes i stikkontakten (230 V), det stykke af ledningen, som der

ikke er brug for, skubbes ind i ledningsrummet. Tag ledningen i korte træk og skub den stykkevis ind. (Billede 3).

Bakken (8) stilles under maskinen. Med indstillingsknappen (6) indstilles den ønskede skæretykkelse (Billede 4).

Det materiale, der skal skæres lægges på slæden og man tager således fat på det, at tommelfingeren ligger på

bagsiden af slæden.

Tryk på kontakten (1) = øjebliksdrift

Tryk på kontakten (1) og skub den fremad = kontinuerlig drift (Billede 5)

Kontakten (1) må kin trykkes med venstre hånds tommelfinger

Schneiden

Schneidgut leicht gegen die Anschlagplatte (2) drücken und Schlitten gleichmäßig gegen das Messer führen.

Weiches Schneidgut - wie Schinken, Käse - läßt sich am besten gekühlt schneiden. Schlitten langsam gegen das

Messer führen. Hartes Schneidgut - wie Salami, Brot, Gurken, etc. - kann man schneller schneiden.

Wichtig ➧ Sobald das Schneidgut kleiner geworden ist, muß der Restehalter (3) benutzt werden. Dieser wird auf

die Schlittenrückwand gesetzt. Schneidgut mit Restehalter (3) gegen die Anschlagplatte (2) drücken. (Bild 6) Nur

wenn Form und Größe des Schneidguts Verwendung von Restehalter und Schlitten nicht zulassen, Schlitten wie

unter 5.0 beschrieben abnehmen. (Abb. 7)

Slicing

Press the food to be sliced lightly against the stop plate (2) and guidee the carriage evenly against the blade. Soft

foods - such as ham, cheese - can be best sliced when cooled. Guide the carriage slowly against the blade. Hard

foods such as salami, bread, cucumbers, and so on - can be sliced quicker.

Important ➧ use the rest holder (3) as soon as the food to be sliced has become smaller. It is placed on the

carriage rear section. Press the food to be sliced with the rest holder (3) against the stop plate (2) (Fig. 6). Only when

the size and shape of the food to be sliced does not allow the use of the rest holder and carriage, should the

carriage be removed as described in 5.0 (Fig. 7)

Tranchage

Appuyer légèrement la denrée à trancher contre le plateau à butée de fin de course (2) et faire glisser régulière-

ment le chariot contre la lame. Les denrées molles telles que le jambon ou le fromage sont plus faciles à trancher

lorsqu’elles sont froides. Faire avancer doucement le chariot contre la lame. Les denrées dures telles que le sala-

mi, le pain, les concombres, etc. peuvent être tranchées plus rapidement.

Important ➧ dès que la denrée à trancher a atteint une taille réduite, utiliser le poussoir protège-doigts (3).

Placer la denrée contre la paroi extérieure du chariot. La presser contre le plateau à butée de fin de course (2) à

l’aide du poussoir protège-doigts (ill. 6). N’enlever le chariot, en suivant les indications du paragraphe 5.0 (ill. 7),

que lorsque la forme et la taille de la denrèe à trancher ne permettent pas l’utilisation du poussoir protège-doigts

et du chariot.

Affettatura

Appoggiare leggermente la merce da affettare contro la piastra d’arresto di fine corsa (2) e muovere, con movi-

mento regolare, il carrello contro la lama. La merce molle, come il prosciutto ed il formaggio, si taglia meglio se

fredda. Fare avanzare dolcemente il carrello contro la lama. La merce dura come il salame, il pane, i cetrioli, ecc.

può essere affettata più velocemente.

Importante ➧

quando la merce ha raggiunto piccole dimensioni, utilizzare il pressamerce (3). Porre il pressamerce

contro la parete esterna del carrello. Premere la merce con l’aiuto del pressamerce contro la piastra d’arresto di fine

corsa (2). (ill. 6) Togliere il carrello, seguendo le indicazioni riportate al paragrafo 5.0 (ill. 7), solo nel caso in cui le

dimensioni e la forma della merce da affettare non permettano di impiegare il pressamerce ed il carrello.

Snijden

Het te snijden voedsel licht tegen de aanslagplaat (2) drukken en de slede gelijkmatig langs het mes schuiven.

Zacht voedsel -zoals ham en kaas- kan het beste koud gesneden worden. De slede langzaam langs het mes

schuiven. Hard voedsel -zoals salami, brood en augurkenkunnen sneller gesneden worden.

Belangrijk ➧ Zo gauw het te snijden voedsel een klein stuk geworden is, moet de restenhouder (3) gebruikt

worden. Deze wordt op de achterwand van de slede gezet. Het te snijden voedsel met de restenhouder (3) tegen

de aanslagplaat (2) drukken. (afb. 6). Alleen wanneer de vorm en grootte van het te snijden voedsel dit niet

toelaat, de plakken zoals onder 5.0 beschreven staat wegpakken (afb. 7).

Skæring

Det materiale, der skal skæres, trykkes let imod anslagspladen (2), og slæden føres jævnt mod kniven. Blødt mate-

riale - så som skinke eller ost - kan bedst skæres, når det er koldt. Slæden føres langsomt imod kniven. Hårdt mate-

riale - så som salami, brød, agurker etc. - kan man skære hurtigere.

Vigtigt ➧ Så snart det materiale, som skæres, er blevet mindre, skal resteholderen (3) benyttes.

Denne sættes slædens bagvæg. Materialet trykkes med resteholderen (3) mod anslagspladen (2) (Billede 6). Kun

hvis form og størrelse på det, der skal skæres, unmuliggør brugen af resteholderen og slæden, tages slæden af

som bestkrevet under 5.0 (Billede 7).

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