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Dodatak za ćevap (pogledajte fig. 3.1 i 3.2)
Praktičan savet:
Da biste dobili funu smesu za ćevape ili ćufte, propustite meso 2 do 3 puta kroz glavu mlina za mlevenje, dok
ne dobijete željenu finoću.
Dodatak za keks (pogledajte fig. 4.1 i 4.2)
Pripremite testo. Dobićete najbolje rezultate sa mekšim testom. Odaberite uzorak koji odgovara odabranom
obliku sa strelicom. Dodajte testo dok ne dobijete željenu kolinu keksa.
Dodatak za stek (pogledajte fig. 5)
Presa za citrusno voće (pogledajte fig. 6.1 i 6.2)
Dodatak za kašu/pire (pogledajte fig. 7)
Upotreba: Postavite sud u koji ćete da sakupljate sok kroz dodatak za sok K5, i još jedan na izlazu filtera, kako
biste prikupljali otpad. Kod pripreme voćnog pirea i soka, obavezno koristite samo sveže voće. U zavisnosti od
sezone i kvaliteta va, savetujemo Vam da pulpu protisnete i drugi put, da biste dobili maksimalnu kolinu
voćnog pirea ili soka.
Sok: Koristite filter K3
Voćni pire: Koristite filter K4
Seckalica za povrće (vidi fig. 8.1 do 8.6 / fig.10)
Koristite konus predven za svaku vrstu hrane: pogledajte tabelu fig.10.
Saveti za dobre rezultate:
Sastojci koje koristite moraju da budu zatvoreni, da bi se postigli zadovoljavajući rezultati i izbeglo
eventualno nakupljanje hrane u prostoru za konuse. Nemojte da koristite aparat zarendanje i seckanje preve
tvrde hrane, poput šera ili komada mesa.
Čišćenje (pogledajte fig. 9.1 à 9.6)
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