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Nastavak za kobasice
(vidi slike od 2.1 do 2.3)
Važno: ovaj nastavaka možete rabiti nakon što ste samljeli meso, dodali začine i dobro izmiješali
pripremljenu smjesu.
Nakon što ste crijevo za kobasice namočili u mlaku vodu da povrati elastičnost, stavite ga na lijevak,
ostavljajući 5 c m viška (koji će vam trebati da napravite čvor). Uključite uređaj, napunite ga smjesom za
mljevenje i usmjeravajte crijevo sve dok se ne napuni.
Napomena: ovaj posao je lakše raditi udvoje, tako da se jedna osoba brine o punjenju smjesom za
mljevenje, a druga o punjenju crijeva kobasice.
Stezanjem i okretanjem crijeva, napravite kobasice željene duljine. Kako biste napravili kvalitetne
kobasice, pazite da tijekom punjenja izbjegnete nakupljanje zraka te napravite kobasice duljine od 10
do 15 cm (odvojite kobasice ostavljanjem poveznice, pomoću koje možete napraviti čvor).
Nastavak za kibbeh
(vidi slike od 3.1 do 3.2)
Praktični savjet:
Kako biste napravili sitno mljevenu smjesu za Kibbeh ili Keftu, meso stavite 2 do 3 puta u glavu za
mljevenje, sve dok nije usitnjeno po želji.
Sjeckalica povrća
(vidi slike od 4.1 do 4.6)
Koristite bubanj preporučen za svaku vrstu namirnica: (vidi slike) 6.
Savjeti za postizanje dobrih rezultata:
Sastojci koje obrađujete trebaju biti čvrsti kako bi se postigli zadovoljavajući rezultati i kako bi se izbjeglo
bilo kakvo nakupljanje namirnica u spremištu. Uređaj ne rabite za ribanje ili rezanje pretvrdih namirnica,
poput šećera ili komada mesa.
(vidi slike od 5.1 do 5.6)
HR
ČIŠĆENJE
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