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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 prišlo do zračnih mehurčkov, zato
naj bo velikost klobas od 10 do 15 cm (klobase med seboj ločite 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. Najboljše rezultate boste dobili, če je nadev rahlo mehak. Motiv izberite tako, da puščica
ustrezno kaže na izbrano obliko. Polnite toliko časa, dokler ne dobite željene količine 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 lter. 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 količino
omake ali soka.
Sok: Uporabite lter K3.
Omaka: Uporabite lter K4.
Rezanje zelenjave (Glejte sl. od 8.1 do 8.6 / sl. 10)
Za vsako vrsto živila izberite priporočeni 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 prečvrstih živil, kot
so denimo sladkor ali kosi mesa.
Čiščenje (Glejte sl. od 9.1 do 9.6)
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