Manta MM503, User Manual

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USER’S MANUAL
13
3. Place the tray on the upright part of the cutter ho-
using.
4. Now the appliance is ready for making sausages.
Making sausages:
Put the ingredients in the tray. Use the pusher to gently
push the meat into the cutter housing.
– Put the sausage skin in lukewarm water for 10 minu-
tes. Then slide the wet skin onto the sausage horn.
Push the (seasoned) minced meat into the cutter ho-
using. If the skin gets stuck onto the sausage horn,
wet it with some water.
Making kebbe
1. Insert the worm shaft into the cutter housing, the pla-
stic end first.
Place the cone in the cutter housing.
Place the former on the cutter housing and screw the
ring on the cutter housing.
(Make sure the notches of the separator fit onto the pro-
jections of the mincer head.)
2. Attach the cutter housing to the motor unit.
3. Place the tray on the upright part of the cutter ho-
using.
4. Now the appliance is ready for making kebbe.
Making Kebbe:
Feed the prepared kebbe mixture through the kebbe
maker. Cut the continuous hollow cylinder into the desired
lengths and user as required.
– Bebble is a traditional Middle Eastern dish made
primarily of lamb and bulgur wheat which are min-
ced together to form a paste the mixture 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.
Guide Of Stuffed Kebbe
Outer Casing
– 500g/1lb 2oz lamb, cut into strips
– 500g/1lb 2oz washed and drained bulgur wheat
– 1 small onion
Pass alternate batches of lamb and bulgur wheat
through the mincer fitted with the fine screen, adding the
onion before all the lamb and wheat are minced. Mix the
minced lamb, onion and wheat together then pass back