Manual Graef Classic 170 (page 9 of 14) (English, German, Dutch, Danish, French, Italian)

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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 Á 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 5)

Maschine darf nicht ohne Resthalter benutzt werden, es sei denn, Größe und Form des Schneidgutes lässt deren

Gebrauch nicht zu.

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 Á 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.

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 Á 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.

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 Á 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.

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 Á Zo gauw het te snijden voedsel een klein stuk geworden is, moet de restenhouder (3) gebruikt wor-

den. 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.

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 Á 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.

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Graef Classic 170 Manual

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