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FM1700 Meat Mincer
First Use Safety Recommendation
Please read through this booklet for safe and efficient use of the appliance.
We urge you to read the "Do's & Don'ts" section and also follow all detailed
instructions even if you are familiar with a similar appliance.
Keep this guide handy for future reference.
FM1700
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IMPORTANT SAFEGUARDS While using electrical appliances, in order to reduce the risk of fire, electric shock, and / or injury to persons, basic safety precautions should be followed, including the following: • Read all instructions carefully, even if you are familiar with the appliance. • To protect against the risk of electric shock, DO NOT IMMERSE the appliance, cord set or plug in water or other liquids. • To clean, wipe the exterior with a damp cloth. • Close supervision is necessary when
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11 10b 10a 17 Parts Identification 1. Motor unit 13 2. Grinder head with filling shaft 2a. Notch in the metal housing 14 15 16 3. Worm 12 4. Blade 5. Coarse & fine disc 17 5a. Protrusion in the disc 6. Nut 7. Tray 8. Round pusher 7 9. Sausage disc 8 10. Kebbe attachment (10a) Kebbe shaper (10b) Kebbe cone 11. Sausage stuffer 9 2 12. Shredder attachment 2a 3 13. Square pusher 5 6 4 14. Coarse shredder 15. Fine shredder 16. Slicer 5a 17. Bayonet 1 Product Features :- 1700W as locked motor power
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4. Mount the blade on the worm with the round side facing the worm and the smooth side in contact with the disc (Figure 3). NOTE : the meat will not be minced if the blade is mounted with the wrong side facing the screw. 5. Choose and mount the mincer disc on to the blade with the groove fitting perfectly into place Fig. 3 (Figure 4). 6. Tighten nut. Take care to avoid over-tightening (Figure 5). 7. Mount the food tray on top of the filling shaft. How to use your Meat Mincer: Fig. 4 The meat
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How to use your Sausage Attachment: 1. Insert the sausage disc inside the coarse & fine disc in the grinder head. 2. Insert the sausage stuffer into the nut. 3. Fit the assembled mincer head onto the motor unit. 4. Push the sausage skin (using either real or synthetic skin) over the sausage stuffer and knot the end. 5. Repeat the procedure 4 & 5, as mentioned under " How to use your meat mincer". 6. The sausage mixture is pressed through the sausage stuffer and into the sausage skin. 7. When the
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