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Koristan savjet: Na kraju rada, možete ubaciti nekoliko komada hljeba kako bi izašlo svo samljeveno
meso.
Nastavak za kobasice
(slika br. 2.1 do 2.3)
Važno: ovaj pribor se koristi samo nakon što se samelje meso, dodaju začini i dobro promiješa smjesa.
Nakon što ostavite crijevo da se namoči u toploj vodi tako da zadrži svoju elastičnost, stavite ga u lijevak
tako da ostane viška 5 cm (zatvorit ćete ga povezivanjem u čvor). Pokrenite aparat,
napunite prostor za mljevenje i pratite crijevo postupno dok se puni.
Ovaj posao se lakše radi u dvoje, jedna osoba će puniti prostor mljevenim mesom, a druga crijevo.
Odredite željenu dužinu kobasica štipajući i okrećući crijevo. Da biste dobili kvalitetne kobasice, vodite
računa da se izbjegne stvaranje zraka kod punjenja i napravite kobasice duljine od 10 do 15 cm (razdvojite
kobasice tako da ih povežete u čvor).
Nastavak za čevapćiće
(slika br. 3.1 do 3.2)
Praktičan savjet:
Da biste dobili finu smjesu za čevapćiće ili pljeskavice, sameljite meso 2 do 3 puta kroz odvojivu glavu
za mljevenje dok ne postignete željenu finoću smjese.
Rezanje povrća
(slika br. 4.1 do 4.6)
Upotrebljavajte preporučeni nastavak za svaku vrstu namirnice: tabela na slici br. 6.
Savjeti za postizanje dobrih rezultata:
Sastojci koje koristite moraju biti čvrsti kako biste postigli zadovoljavajuće rezultate i spriječili skupljanje
namirnica u magacinu. Nemojte koristiti aparat za rendanje ili sjeckanje suviše tvrdih namirnica kao što
su šećer ili meso.
(slika br. 5.1 do 5.6)
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