Manual Graef TENDENZA T10 (page 10 of 14) (English, German, Dutch, Danish, French, Italian, Spanish)

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Schneiden

Schneidgut leicht gegen die Anschlagplatte (2) drücken und den 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 (Abb. 7). Nur

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

wie unter 5.0 beschrieben abnehmen.

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. 7). 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.

Tranchage

Appuyer légèrement la denrée à trancher contre le plateau à butée (2) de fin de course 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 (2) de fin de course à

l’aide du poussoir protège-doigts (3) (ill. 7). N’enlever le chariot, en suivant les indications du paragraphe 5.0, 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 (3) contro la piastra d’arresto (2)

di fine corsa (2) (ill. 7). Togliere il carrello, seguendo le indicazioni riportate al paragrafo 5.0, 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. 7). Alleen wanneer de vorm en grootte van het te snijden voedsel dit niet

toelaat, de plakken zoals onder 5.0 beschreven staat wegpakken.

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 7). Kun

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

som bestkrevet under 5.0.

765

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Graef TENDENZA T10 Manual

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