5. Screw the fixing ring into place until tight. Do not over tighten. Place the hopper plate on the mincing tube and fix into position. Set the unit on the firm
surface. The air passage at the bottom and the side on the motor housing should be kept free and not blocked.
GRINDING MEAT
6. Prepare the meat to be minced. Remove any bones and gristle.
- Cut the meat into strips of roughly 2 x 2 x 6 cm.
- Place a container under the mincing tube.
- Plug the appliance in and press On switch.
- Progressively press the meat through the feeding tube using the pusher. Never push the meat down with your fingers.
- When all the meat has been minced, pass a few pieces of bread through the meat grinder to remove the remaining minced meat from the appliance.
- Turn off the appliance by using Off switch.
NOTE: The grinder head may rotate slightly during the use, but it is normal. Do not over tighten the knob to stop the movement. It may cause damage.
KEBBE MAKER
Kebbe is a traditional Middle East dish. It is usually prepared of lamb and bulgur minced together to smooth paste. Paste is formed to hollow tubes, stuffed with mixture of
meat and spices and then deep-fried.
ASSEMBLING
- Disassemble the appliance by reversing the steps from 5-3.
7. Place the Kebbe attachments A and B onto the feed screw shaft together, fitting protrusions in the slots.
8. Screw the fixing ring into the place until tight. Do not over tighten.
9. Following the same steps as in 5-6 make the cylindrical outer cover.
Form kebbe as illustrated below and deep fry.
NOTE: neither the grille nor the cutting blade can be used with this attachment.
Recipe for kebbe
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