Bosch MFW6 Serie Instrucciones De Uso página 17

Recipes and tips
Mincer attachment
Perforated disc, fine (3 mm/3.8 mm):
cooked chicken, pork, beef, cooked liver,
cooked fish for soups; raw pork and beef
for meat loaf; raw liver, meat and bacon
for liverwurst; pork for Mettwurst
Perforated disc, medium (4.8 mm):
Pork and beef for pâté and Cervelat sausage;
Perforated disc, coarse (8 mm):
roast pork for goulash soup; leftovers
(joint, sausage, ...) for casserole
Bread dumplings
Mincer Type CNFW5
Using the perforated disc 8 mm
300 g of fresh white bread
40 g of butter or margarine
200 ml of milk
2 eggs
1 tbs. of finely chopped onions
Parsley, salt
A little flour
Mincer Type CNFW6, 7, 8
Using the perforated disc 4.8 mm
300 g of fresh white bread
40 g of butter or margarine
200 ml of milk
2 eggs
1 tbs. of finely chopped onions
Parsley, salt
A little flour
Proccessing ingredients
Using the mincer, chop up the white

bread (Type CNFW5, 6, 7) for approx.
1 minute and (Type CNFW8) for approx.
½
minute.
Add the finely chopped onions, a little

parsley and butter and mix.
Whisk eggs, milk and salt and mix into

the bread dough.
Leave the dough to prove for several

minutes. Then knead again.
Shape the dumplings with wet hands.

Roll dumplings in flour.
Place dumplings in boiling water and

leave to simmer for approx. 20 minutes.
Do not bring to the boil!
Robert Bosch Hausgeräte GmbH
Sausage filler attachment
Soak natural casing in lukewarm water

for approx. 10 minutes before processing.
Do not overfill sausages, otherwise the

sausages may burst while they are being
boiled or fried.
The nozzles can also be used without

casings! Coat sausage meat with
breadcrumbs and then fry.
Kebbe attachment
Recipe for stuffed kebbe
Dough pocket:
500 g of lamb, cut into strips
500 g of bulgur wheat, washed and drained
1 small onion, chopped
Pass lamb and wheat alternately through

the fine perforated disc of the mincer
attachment.
Mix the dough thoroughly, mix in the

onion.
Pass the mixture twice more through

the mincer attachment.
Filling:
400 g of lamb, cut into strips
2 medium-sized onions, chopped
1 tablespoon of oil
1 tablespoon of flour
2 teaspoons of pimento
Salt and pepper
Pass lamb through the fine perforated

disc of the mincer attachment.
Fry onions until golden brown.

Add lamb and fry until well done.

Add remaining ingredients.

Braise everything for approx.
1–2 minutes.
Pour off excess fat.

Leave the filling to cool down.

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