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Clean the preserving grill
8
in a mild soapy
solution and rinse it with clear water.
Cleaning the pouring tap
To clean the pouring tap
4
thoroughly, you can
unscrew the pouring lever
3
.
• Dismantle the pouring lever
3
.
• Place the pouring lever
3
in a mild soapy solution
and swirl it back and forth.
• Rinse it off with clear water.
• To clean the pouring tap
4
, allow a mild soapy
solution to flow through it. Should there be stubborn
soiling on the inside of the pouring tap
4
use a
pipe cleaner or similar to remove it.
• Afterwards, rinse the pouring tap
4
through
with clear water.
• Re-assemble the pouring lever
3
back on to the
pouring tap.
Scale removal
Deposits of scale on the bottom of the appliance
lead to increased energy consumption and reduce
the service life of the appliance.
Descale the appliance as soon as scale deposits
become apparent.
• Use a standard commercial descaling product.
Proceed as described in the instructions for usage
of the descaler.
• After descaling, rinse the appliance with lots of
clean and clear water.
Storage
Wind the cable around the cable retainer
5
and
insert the plug into the plug holder in the middle of
the appliance base.
Store the fruit preserver at a cool and dry location.
Recipe
Coarse Liver Sausage
2 kg Pork belly with rind
500 g Pork liver
500 g Onions
100 g Pork drippings
2 Tsp crushed Pimento
1 Tbsp Thyme and Marjoram, dried
1 Tsp white Pepper
1 Tbsp Salt
Preparation
Cook the pork belly for 1.5 hours in salted water
then leave it to cool in there. When cool, grind it
through a medium sized grinding disc.Grind the li-
ver through a fine disc.
Cube the onions and braise them in the dripping un-
til glassy. Then add the meat, liver, spices and a
1/4 Liter of the pork belly broth and stir it vigorous-
ly. Immediately fill the mixture into prepared glas-
ses. Fill the glasses up to 1/3 only!
Cook the glasses for ca. 2 hours at ca. 98°C.
This recipe can be varied in many different ways:
for example, by the addition of various herbs, garlic
or cubes of ham.
IB_KH1135_E2246_LB3 26.02.2008 12:02 Uhr Seite 6