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Meat Grinder Use instructions
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 housing.
NB:
To push the meat inside of the housing use ONLY the pusher A.
Pass the meat more than once for a thinner mincing.
MAKING SAUSAGES
Before starting please assembly sausage attachment as per following.
Insert sausage attachment between cutting plate and the fixing ring.
If you use the hose, immerse in cold water for 30 minutes before use. Open them with a water jet
and put it on the sausages attachment.
Connect the cord and press switch on.
Put meat into the tray and push with the pusher A. Do not push strongly.
Release the hose so as to remove it from the sausage attachment as it fills up. Do not overfill the
hose. When finished, twist the hose to form sausages.
MAKING KIBBE
Kibbe is a traditionnal dish from Middle Eastern, meatballs made of lamb (also beef) and wheat.
Before starting please assembly kibbe attachments as per following.
Insert kibbe attachment, with adapter and cone, into the head. Close with the fixing ring.
Connect the cord and press switch ON.
Put meat into the hopper plate and push with the food pusher. Do not push excessively. Cut to the
desired size.
