ECG MG 2510 Power, Instruction Manual, Page: 10 / 120

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10
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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