Heinner HMG-1500XMC, Руководство пользователя

Страница: 20 / 57

www.heinner.com 1500W, 50-60Hz, 220-240V
19
VII. 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 tartare, mince the meat with the medium grinding disc twice.)
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)
VIII. MAKING KEBBE
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 minced together to form a paste the mixture is extruded through the kebbe maker and
cut into short lengths. The tubes can then be stuffed with a minced meat mixture, the ends
pinched together and then deep fried.