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KASUTAMINE
KASUTAMINE: HAKKLIHA VALMISTAMISE OTSIK
JOON. 1.1 KUNI 1.6
Peske kõik tarvikud seebiveega puhtaks.Loputage ja kuivatage neid kohe
pärast pesemist hoolikalt.
Võrestik ja lõiketera peavad jääma õlisteks.Määrige neid õliga.
Kuivade võrede korral ei ole lubatud seadet tühjalt käima lülitada.
TÄHELEPANU: Käsitsege riive ja lõikureid ettevaatlikult! Koonuste terad on
väga teravad.
Valmistage ette kõik hakitavad toiduained, eemaldage luud, kõõlused ja
närvid.
Lõigake liha tükkideks (umbes 2 x 2 cm).
Mida teha ummistumise korral?
Peatage hakkihamasin, vajutades selleks seadme sisse- ja väljalülitamise
nupp A asendisse „0“.
Seejärel vajutage mõne sekundi jooksul nupule „Reverse” B. Toiduained
suunatakse eemale.
Hakkliha valmistamise jätkamiseks suunake sisse- ja väljalülitamise nupp
A asendisse „I“.
Seadmega on kaasas ohutusjuhiste voldik LS-123456.
TÄHELEPANU: ohutusabinõud kuuluvad seadme juurde. Lugege
need enne uue seadme esimest kasutamist hoolikalt läbi. Hoidke
neid hiljem kasutamiseks hõlpsasti leitavas kohas.
KIRJELDUS
1. Toitenupp / Tagasi
2. Mootoriosa
3. Hakkliha valmistamise otsiku
vabastusnupp
4. Tõukur
5. Eemaldatav plastikalus
6. Hakkliha valmistamise otsik
7. Kruvi
8. Tera
9. Väikese auguga perforeeritud
plaat (peene tekstuuriga hakkliha)
10. Keskmise auguga perforeeritud
plaat (keskmise tekstuuriga
hakkliha)
11. Alumiiniummutter
12. Vorsti valmistamise tarvik
13. Riivi trumli tarvik*
14. Riivi koonuse tarvik*
17


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