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Lisatarvik vorstide valmistamiseks
(vt joonised 2.1 kuni 2.3)
Tähelepanu! Kasutage seda tarvikut ainult pärast liha hakkimist, maitseainete lisamist ning segu
läbisegamist.
Pärast soole leotamist leiges vees, et see muutuks uuesti elastseks, asetage see toruava ümber, jättes
5cm üle ääre (kinnitades soole nööriga). Pange masin tööle, lisage masinasse hakklihasegu ning jälgige,
kuidas sool täitub.
Märkus: seda tööd on kõige parem teha kahekesi, kus üks tegeleb hakkliha lisamisega ning teine jälgib
soole täitumist.
Andke vorstidele soovitud pikkus, soolt pigistades ja pöörates. Kvaliteetsete vorstide saamiseks jälgige,
et soole itmisel ei satuks sinna õhku, ning tehke vorstid 10 kuni 15 cm pikkused (eraldage vorstide
nööriga ning tehke selle abil sõlm).
Lisatarvik kebbe lihapallide valmistamiseks
(vt joonised 3.1 kuni 3.2)
Praktiline nõuanne:
kebbe lihapallide või kefta jaoks peene hakkliha valmistamiseks laske liha 2 või 3 korda läbi
hakkmasina, kuni liha saavutab sobiva tekstuuri.
Juurviljalõikur
(vt joonised 4.1 kuni 4.6)
Kasutage iga toidu jaoks ettenähtud koonust - vt joonise tabelit. 6.
Nõuanded heade tulemuste saavutamiseks:
Rahuldavate tulemuste saavitamiseks peavad kasutatavad koostisained olema tahked ning tuleb vältida
toiduaine kuhjumist salve. Ärge kasutage seadet liiga kõvade toiduainete riivimiseks või viilutamiseks
(nt suhkur või lihatükid).
(vt joonised 5.1 kuni 5.6)
ET
PUHASTAMINE
25


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