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Dodatak za ćevap (pogledajte g. 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 noću.
Dodatak za keks (pogledajte g. 4.1 i 4.2)
Pripremite testo. Dobićete najbolje rezultate sa mekšim testom. Odaberite uzorak koji odgovara odabra-
nom obliku sa strelicom. Dodajte testo dok ne dobijete željenu količinu keksa.
Dodatak za stek (pogledajte g. 5)
Presa za citrusno voće (pogledajte g. 6.1 i 6.2)
Dodatak za kašu/pire (pogledajte g. 7)
Upotreba: Postavite sud u koji ćete da sakupljate sok kroz dodatak za sok K5, i još jedan na izlazu ltera,
kako biste prikupljali otpad. Kod pripreme voćnog pirea i soka, obavezno koristite samo sveže voće. U
zavisnosti od sezone i kvaliteta voća, savetujemo Vam da pulpu protisnete i drugi put, da biste dobili
maksimalnu količinu voćnog pirea ili soka.
Sok: Koristite lter K3
Voćni pire: Koristite lter K4
Seckalica za povrće (vidi g. 8.1 do 8.6 / g.10)
Koristite konus predviđen za svaku vrstu hrane: pogledajte tabelu g.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
previše tvrde hrane, poput šećera ili komada mesa.
Čišćenje (pogledajte g. 9.1 à 9.6)
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