NAUMANN NM300 TRADITION, Instruction Manual

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Mincer
1. Insert the worm shaft into the cutter housing, the plastic end first.
Place the cutter unit onto the worm shaft. (The cutting edges should
be at the front) Place the medium grinding disc or coarse grinding
disc (depending on the consistency you prefer) onto the worm shaft.
(Make sure the notch of the grinding disc fit onto the projections of
the mincer head.) Turn the screw ring in the direction of the arrow on
the cutter housing until it is properly fastened.
2. Attach the cutter housing to the motor unit.
3. Place the tray on the upright part of the cutter housing.
4. Now the appliance is ready for mincing.
Cut the meat into 10cm-long, 2cm-thick strips. Remove bones, pieces of
gristle and sinews as much as possible. (Never use frozen meat!)
Put the meat in the tray. Use the pusher to gently push the meat into the
cutter hosing. (For steak tartar, mince the meat with the medium grinding
disc twice.)
Making kebab
1. Insert the worm shaft into the cutter housing,
the plastic end first.(fig.8)
Place the cone in the cutter housing.
Place the former on the cutter housing and screw
the ring on the cutter housing.(fig.9)
2. Attach the cutter housing to the motor unit.
3. Place the tray on the upright part of the cutter
housing.
4. Now the appliance is ready for making
kebbe.(fig.10)
Feed the prepared kebbe mixture through the
kebbe maker. Cut the continuous hollow cylinder
into the desired lengths and user as required.
Kebbe is a traditional Middle Eastern dish made
primarily of lamp and bulgur wheat which are