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Idiomas disponibles
Idiomas disponibles
4. OPERATION
Grinding meat
1.
Make sure it is correctly mounted and on a flat, firm, and stable surface.
2. Place the meat on the tray. Using the pusher, slowly push the meat into the upper hole of
the head.
Important
Cut the meat into strips 10 cm long and 2 cm thick. Bone the meat and remove the tenderloin
and tendons as far as possible. Never use frozen meat.
Using the Kibbe accessory Fig. 3
1.
Insert the auger at the longer end into the grinder head. Then place the Kibbe accessory on
the auger shaft. First the truncated cone and then the convex relief circle.
2. Tighten the adjusting nut until the assembly is securely fastened. Attach the grinder
housing to the motor unit.
3. Position the tray so that it is aligned with the top of the grinder housing. The device would
be ready to prepare "Kibbe".
-
Pass the meat mixture to prepare "Kibbe" through the hole in the tray. While the meat is
coming out of the nozzle, cut the hollow sausages into desired lengths.
-
Kibbe is a traditional Middle Eastern dish made mainly from lamb and bulgur wheat, which
are minced together into a paste that is then passed through the Kibbe attachment and cut
into small pieces. This kind of hollow sausage is stuffed with a mixture of minced meat,
then the ends are folded over and deep-fried.
Using the sausage accessory Fig. 4
1.
Insert the auger at the longer end into the grinder head. Fit the blade and the cutting disc.
Then fit the funnel and screw on the adjusting nut until the assembly is securely fastened.
(Make sure that the flanges of the cutting disc are correctly engaged in the grooves of the
grinder head).
2. Attach the grinder housing to the motor unit. Position the tray so that it is aligned with the
top of the grinder housing. The device would be ready to prepare sausages.
-
Place the ingredients on the tray. Using the pusher, slowly push the meat into the upper
hole of the head.
ENGLISH
CRUSHER 1400
29
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