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4. VUE DÉTAILLÉE
1. Plateau
2. Bloc moteur
3. Interrupteur marche/arrêt
4. Bouton sens de marche
(droite ou gauche)
5. Voyant lumineux
6. Bouton d’éjection
7. Poussoir
8. Ouverture de remplissage
9. Vis sans fin
10. Disque pour hacher fin
11. Disque pour hacher gros
12. Disque pour hacher très gros
13. Écrou à collerette
14. Lame
15. Accessoire à saucisses
16. Accessoires à kebbe
5. UTILISATION
Hacher de la viande
Insérez l’ouverture de remplissage sur le
bloc moteur (1). Tournez l’ouverture de
remplissage vers la gauche (2). Insérez la vis
sans fin dans l’ouverture de remplissage (3).
Insérez la lame avec le côté tranchant vers
l’extérieur (4). Mettez un disque pour hacher
sur la vis sans fin (5).
Assurez-vous que la rainure du disque pour
hacher s’adapte à la partie supérieure de
la vis sans fin. Tournez l’écrou à collerette
vers la droite sur l’ouverture de remplissage
jusqu’à le fixer correctement (6). Placez le
plateau sur la partie verticale de l’ouverture
de remplissage (7). L’appareil est maintenant
prêt à hacher.
Coupez la viande en morceaux de 10 cm de
long et 2 cm d’épaisseur. Retirez tous
les os, morceaux de cartilage et les nerfs.
N’utilisez jamais de viande congelée.
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