NAUMANN NM12, Instruction Manual

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6
Making kebbe (meatballs)
Kebbe is a traditional Middle Eastern dish made primarily of lamp
and bulgur wheat which are minced together to form a paste. Τhe
mixture is extruded through the kebbe maker and cut into short
lengths. The tubes can then be stuffed with a minced meat mix-
ture, the ends pinched together and then deep fried.
1. Follow the guidelines described in section Assembly above,
and place the cone and the shaper from the kebbe acces-
sories on the cutting system (fig.8) and then screw the ring
on the cutting system (fig.9).
2. Place the hopper plate on the upright part of the cutting sys-
tem. Now the appliance is ready for making kebbe (fig.10).
3. Feed the prepared kebbe mixture through the kebbe maker.
Cut the continuous hollow cylinder into the desired lengths.
Making sausages
1. Follow the guidelines described in section Assembly above, and then mince the meat.
2. Place the sausage accessory on the cutting system and make sure that the notch of the
cutting blade fits onto the projections of the feeding tube. Turn the fixing ring until it is fas-
tened.
3. Attach the cutting system to the motor unit.
4. Place the hopper plate on the upright part of the cutting system. Now the appliance is ready
for making sausages (fig.11).
5. Put the ingredients in the hopper plate. Use the pusher to gently push the meat into the cut-
ting system.
6. Put the sausage skin in lukewarm water for 10 minutes. Then slide the wet skin onto the
sausage accessory. Push the (seasoned) minced meat into the cutting system. If the skin
gets stuck onto the sausage accessory, wet it with some water.
ENGLISH