ECG MG 1310 Simply, Instruction Manual

Page: 9 / 100

English
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Meat preparation
Cut the meat into strips 10 cm long and about 2 cm thick.
Remove bones, cartilage, bristles and tendons. (Never grind
frozen meat!)
Put the meat in the bowl of the grinder. Using the pusher,
gently push the meat into the grinder's funnel. (Grind the meat
twice for tartar steak.)
Preparation of kibbe
Kibbe is a traditional Middle Eastern dish prepared primarily
from ground lamb and bulgur, from which stuffed dumplings
are formed. You can fill the roll created by the grinder with
minced meat, close it and fry it.
1.
Insert the conveyor screw in the machine (Fig. 8). Place the
kibbe attachment on the screw shaft. Make sure that it fits
into the protrusions on the machine and tighten it with
the locking ring (Fig. 9).
2. Place the meat bowl on the funnel of the grinder.
3. The appliance is now ready to make kibbe (Fig. 10)
Gently push the bulgur mixture into the funnel of the machine
with the pusher. Fill the resulting hollow roll of the mixture
with ground meat and divide as required.
Making sausages
1. Grind the meat and prepare the mixture for the sausages.
Place the separator on the screw shaft. Make sure that it
fits into the protrusions on the machine, then insert the
sausage attachment and tighten it with the locking ring
(Fig. 11).
2. Insert the meat bowl on the funnel of the grinder.
3. The appliance is now ready to make sausages.
Prepare the mixture on the grinder bowl. Gently push the
mixture into the grinder's funnel with a pusher.
Soak the sausage casing in lukewarm water for 10 minutes.
Then insert the moist casing onto the sausage filling attachment. Close the casing and press the prepared
(spiced) mixture into it using the grinder. If the casing sticks to the attachment, moisten it with water.
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