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Željeno dolžino klobas oblikujete tako, da črevo stisnete in ga zavijete.
Da bi dosegli kakovostno pripravo klobas poskrbite, da pri polnjenju ni prlo do zrnih mehurčkov, zato naj
bo velikost klobas od 10 do 15 cm (klobase med seboj lite s pomočjo vezi in vozlja).
Nastavek za pripravo nadeva kebbe (Glejte sl. 3.1 in 3.2)
Uporabni nasvet:
Za pripravo drobno mlete nadeva kebbe ali kefta meso potisnite 2-3 krat skozi rezalno glavo, dokler ne dobite
željene debeline nadeva.
Nastavek za pripravo peciva (Glejte sl. 4.1 in 4.2)
Pripravite nadev. Najbole rezultate boste dobili, če je nadev rahlo mehak. Motiv izberite tako, da pčica
ustrezno kaže na izbrano obliko. Polnite toliko časa, dokler ne dobite željene koline nadeva.
Nastavek za pripravo zrezkov (Glejte sl. 5)
Nastavek za stiskanje agrumov (Glejte sl. 6.1 in 6.2)
Nastavek za pripravo omak (Glejte sl. 7)
Uporaba: Za zbiranje soka namestite posodo pod lijak za iztok soka K5 in za zbiranje odpadkov namestite
drugo posodo pod filter. Za pripravo omak in soka morate uporabiti zgolj sveže sadje. Odvisno od letnega časa
in kakovosti sadja vam priporočamo, da pulpo stisnete dvakrat, saj boste tako stisnili večjo kolino omake ali
soka.
Sok: Uporabite filter K3.
Omaka: Uporabite filter K4.
Rezanje zelenjave (Glejte sl. od 8.1 do 8.6 / sl. 10)
Za vsako vrsto živila izberite priporeni stožec: Glejte tabelo/sl. 10.
Nasveti, ki pomagajo doseči dobre rezultate:
Za doseganje željenih rezultatov morajo biti živila, ki jih uporabljate, čvrsta in pazite, da se izognete
kopičenju živil v shranjevalniku. Naprave ne uporabljajte za strganje ali rezanje na rezine prvrstih živil, kot
so denimo sladkor ali kosi mesa.
Čiščenje (Glejte sl. od 9.1 do 9.6)
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