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Nasvet: po končanem sekljanju mesa lahko sesekljate še nekaj kosov kruha, da iz naprave odstranite
vse delce mesa.
Dodatek za izdelavo klobas
(sglejte slike od 2.1 do 2.3))
Pomembno: ta dodatek lahko uporabite šele potem, ko meso sesekljate, dodate začimbe in vse skupaj
dobro zmešate.
Pustite črevo, da se namaka v mlačni vodi, da postane spet elastično, nato pa ga nadenite na stožčasti
nastavek.
Pri tem pustite 5 cm (da boste črevo lahko z vrvico zavezali v vozel in ga tako zaprli). Vklopite napravo,
dodajte mešanico mletega mesa v sekljalnik in začnite previdno polniti črevo.
Opomba: to delo najlažje opravljata dve osebi, prva poskrbi, da ne zmanjka mletega mesa, druga
pa polni črevo.
Klobase razdelite na želeno dolžino, tako da stisnete in obrnete črevo.
Za kakovostne klobase morate biti pri polnjenju previdni, da v črevo ne pride zrak.
Klobase naj bodo dolge od 10 do 15 cm (ločite jih tako, da črevo ovijete z vrvico in nato zavežete vozel).
Dodatek za pripravo mesnih kroglic kebbe
(glejte sliki 3.1 in 3.2)
Praktični napotki:
za izdelavo podolgovatih kroglic kebbe ali kefta mora biti meso res drobno mleto, zato ga dajte v
mesoreznico 2-krat ali 3-krat, da boste dobili želeno teksturo.
Dodatki za rezanje zelenjave
(glejte slike od 4.1 do 4.6)
Uporabljajte primeren stožec glede na vrsto živila: glejte tabelo na sliki 6
Napotki za najboljše rezultate:
sestavine, ki jih uporabljate, morajo biti trdne, saj boste le tako dosegli zadovoljive rezultate in se izognili
kopičenju živil v ohišju za stožce. Naprave ne uporabljajte za ribanje ali rezanje pretrdih živil,
kot so na primer sladkor ali koščki mesa.
(glejte slike od 5.1 do 5.6)
SL
ČIŠČENJE
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