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Graef 188 Master Manual

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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 nicht mehr sicher gehalten werden kann, muss der Restehalter (3) benutzt
werden. Dieser wird auf die Schlittenrückwand gesetzt. Schneidgut mit Restehalter (3) gegen die Anschlagplatte
(2) drücken. (Bild 5) Maschine darf nicht ohne Resthalter benutzt werden, es sei denn, Größe und Form des
Schneidgutes lässt deren Gebrauch nicht zu.
Schneidguthalteleiste zum Schneiden von kleinkalibrigen Schneidgut auf den Schlitten klemmen.
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. 5). To be
on the safe side, never use the machine without the extension unless the size and shape of the pieces of food do
not permit it to be used.
Clamp the food holding bar to the carriage for cutting narrow products.
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 salami,
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 (3) (ill. 5). La machine ne doit pas être utilisée sans le poussoir protège-doigts à
moins que la forme et la taille de la denrée à trancher ne permettent pas son utilisation.
Fixer la barre de retenue du produit sur le chariot pour couper le produit à trancher en petit calibre.
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 pres-
samerce contro la parete esterna del carrello. Premere la merce con l’aiuto del pressamerce contro la piastra
d’arresto di fine corsa (2). (ill. 5) Togliere il pressamerce solo nel caso in cui le dimensioni e la forma della merce
da affettare non permettano di impiegare il pressamerce.
Fissare sul carrello la barra di bloccaggio del prodotto per il taglio di prodotti di piccolo calibro.
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 schu-
iven. 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. 5). De machine mag niet zonder restenhouder worden gebruikt, behalve
wanneer de vorm en grootte van het te snijden voedsel het gebruik ervan niet toelaat.
Producthouder voor het snijden van producten met een klein kaliber op de slede vastklemmen.
Skæring
Det materiale, der skal skæres, trykkes let imod anslagspladen (2), og slæden føres jævnt mod kniven. Blødt
materiale - så som skinke eller ost - kan bedst skæres, når det er koldt. Slæden føres langsomt imod kniven. Hårdt
materiale - 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 5).
Maskinen må ikke benyttes uden resteholderen, medmindre størrelsen og formen på det, som skal skæres, ikke
tillader at bruge den.
Klem stykkeholderlisten til skæring af små stykker på slæden.
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