Duronic MG301, Руководство пользователя, Страница: 6 / 33

10 11
Mincing Meat
1) Cut all meat into pieces roughly 2cm so that they can fit into the hopper opening. We
recommend using boneless, fatless meat with no sinews.
2) Place some diced meat into the hopper, using the food pusher to push the meat into the
opening.
3) To start mincing the meat press the ‘ON’ button which will switch on the power and make the
machine start to grind.
4) Continue to add meat into the hopper as and when required, using only the food pusher. DO
NOT use your fingers.
5) After you have finished grinding meat, press the ‘OFF’ button to stop the machine. Then unplug
from the mains socket.
REVERSE FUNCTION
If the machine becomes blocked press the ‘REV’ button to reverse the direction of the blades to
loosen up the blockage. After unblocking, unplug the machine from the mains socket and clean the
food out from the head.
If you wish to use the sausage or kibbe attachments, put into place after the cutting
plate,ensuring that the fixing ring is fitted last over the top of the attachment.
Making Kibbe
Kibbe Filling
100g
1 tbsp
1 tbsp
1 onion
Kibbe Dough Shell
450g
150-200g
1 tsp
Step 1: Get the machine ready for grinding meat, as shown above
• Place the feed screw(11) into the head, long end first, then turn slightly until it set into place
inside the machine.
• Place the cutting blade(10) onto the feed screw(11) with the blade facing the front as illustrated. If it is not fitted
properly, meat will not be grinded.
• Place the desired cutting plate(6 / 8 / 9) over the cutting blade(10) ensuring that the slots are correctly inserted.
• Support/press the centre of the cutting plate with one finger, then screw the fixing ring(7) on tightly with the
other hand. Do not over-tighten.
• Place the hopper plate(20) onto the head(12) and fix it into position.
Step 2: Make the filling
Mince the mushrooms once or twice. Add them to minced mushrooms to a bowl and add the other ingredients,
mixing well to create a stuffing. If the mixture is too loose, add some more flour to thicken it.
Step 3: Make the outer shell
Mince the meat three times to ensure a smooth consistency. Add to a separate bowl from the stuffing mix, and
mix all ingredients together thoroughly until you get a dough-like consistency. More meat and less flour will
create a better consistency and taste. Add the mixture back into the grinder and grind three more times.
Step 4: Making the kibbes
Step 5: Place the desired cutting
plate(6 / 8 / 9) over the cutting
blade(10) ensuring that the slots
are correctly inserted.
Step 6: Support/press the centre
of the cutting plate with one finger,
then screw the fixing ring(7) on
tightly with the other hand.
Do not over-tighten.
Step 7: Place a bowl or pan
underneath the head to catch
the mince/sausage/kibbe you’ve
made.
Disassemble the attachments on
the grinder by removing the cutting
plate and cutting blade. Leave the
feed screw in place. Place the kibbe
attachments (1) & (2) onto the feed
screw(11) together, fitting the parts
so that the slots align.
Screw the fixing ring(7) into place to
hold the attachments securely. Do
not over-tighten.
Place a baking tray nearby to place
your formed kibbe onto.
Using the feed pusher(21), insert
the shell mixture into the grinder
and switch it on to re-grind the
mixture allowing it to pass through
the kibbe attachments. Cut the
dough tube every 7-8cm, placing
each cut piece onto a baking tray.
Step 5: Filling the kibbe
Close the end of each tube by squeezing it with your
fingers. Stuff the kibbe tubes with the mushroom
stuffing, and squeeze the other ends to close them.
Use your hands to shape the kibbe as illustrated,
into lemon shaped pieces.
Step 6: Cook the kibbe
Deep-fry the kibbes in cooking oil for roughly 10 minutes or until golden brown.
mushrooms
olive oil
plain flour
onion (finely chopped)
Salt and pepper to your preferred taste
lean meat
plain flour
ground nutmeg
Salt and pepper to your preferred taste
Spices to your taste:
try cumin, coriander, allspice or paprika.