12 INSTRUCTION MANUAL
PREPARING MINCED MEAT
1.
Cut the food into pieces. It is not recommended to process meat with tendons, and fish with
large bones. It is recommended to cut the products approximately in the following sizes:
20 mm X 20 mm X 60 mm, so that they fit easily into the tray opening.
2.
Turn the grinder on and press the «on» button
3.
Load the products into the tray using the pusher for feeding.
4.
After use, turn off the grinder by pressing the «OFF» button and disconnect the power cord from
the mains.
THE REVERSE FUNCTION AND LOCK THE SHAFT
If it is difficult to rotate the screw due to blockage of veins and other non-processed products,
turn off the meat grinder by pressing the " off "button and then press and hold the "REVERSE"
button, the screw will rotate in the opposite direction, and the prefix will be released from the
products.
If even in this case, the meat grinder does not work, turn it off, disassemble and clean the knife
and grill. If the screw (shaft) is blocked, the protection is activated and the engine is switched off.
Pressing the «RESET» button disables the lock.
THE USE OF NOZZLES KIBBEH
1. The order of Assembly shown in figure 8.
2. Turn on the meat grinder.
3. Roll the dough into sausages that pass freely into the neck of the meat grinder
attachment; serve the dough evenly using a pusher.
4. After the end of the work, turn off the meat grinder, disassemble, wash the
parts, dry them.
MINCED MEAT
Lamb 100g.
Olive oil 1 tablespoon.
Onion (finely chopped) 1 tablespoon.
Spices according to your taste.
Salt according to your taste.
Flour 1 tablespoon.
If desired, grind the lamb twice.
Fry the onion until Golden and add to the mince along with the spices, salt and flour.
METHOD OF PREPARATION
Minced meat
450 g.
Flour
150-200 g.
Nutmeg (finely chopped)
1 nut
Spices
by taste
Hot pepper
by taste
Pepper
by taste
