9
Mincing
1.
Insert the feed screw (plastic end first) into the housing. Place the cutter unit on the feed
screw with cutting edges the front. Place a medium or coarse grinding disc on the feed
screw. Make sure the notch of the grinding disc fits on the projections of the mincer head.
Turn the screw ring in the direction of the arrow on the housing until it is securely fastened.
2.
Place the tray on the upright part of the feeder head.
3.
Cut meat into strips that are 4 inches long and 1 inch thick. Removing as much bones, pieces
of tendons and cartilage as much as possible. (DO NOT use frozen meats!)
4.
Put the meat on the tray. Use the pusher to gently push the meat into the feeder head. (For
steak tartar, mince the meat twice with the medium grinding disc.)
5.
Plug the unit in an electrical outlet and switch
/
to "
", then switch ON/0/R to "ON."
After use
，
plug the unit in an outlet and switch
/
to "
" ,then switch ON/0/R to "R."
Making Kebbe
1.
Insert the feed screw, with plastic end first, into the feeder head
and place the sausage ring attachment. (fig. 8)
2.
Then securely screw the ring on the feeder head. (fig. 9) Place the
tray on the upright part of the feeder head.
3.
Feed the prepared kebbe mixture through the Meat Grinder.
(fig. 10) Cut the continuous hollow cylinder into desired length.
Kebbe is a traditional Middle Eastern dish made primarily of lamb and
bulgur wheat which are minced together to form a paste mixture
which is extruded through the kebbe maker and cut into short lengths.
The tubes can then be stuffed with a minced meat mixture, the ends
pinched together and then deep fried.
Making Sausages
1.
Insert the feed screw, with plastic end first, into the feeder head and place the cutting blade
in the cutter housing. (fig. 11) Place the sausage horn on the feeder head and securely
screw the ring on. Place the tray on the upright part of the cutter housing.
2.
Put the ingredients in the tray. Use the pusher to gently push the meat into the feeder head.
3.
Put the sausage skin in lukewarm
water for 10 minutes. Then slide the
wet skin onto the sausage horn.
Push the (seasoned) minced meat
into the feeder head. If the meat
skin gets stuck on the sausage horn,
wet it with water.
