Bestron AMG600 Mode D'emploi page 20

5. H old the head with a single hand and position it into the crevice in the device (see figure 5), use your
other hand to stick the locking knob (part number 10) into the hole on the side of the housing (see
figure 6). Turn it clockwise to secure the head.
6. P lace the feeding tray on top of the head.
function - Grinding meat
• Only use the presser (part number 4) supplied with the device to push food into the device
• C ut all the food into pieces that'll easily fit into the opening. Sinewless, boneless and fatless meat
is recommended.
• N ever use the appliance for longer than 3 minutes. Switch it off and wait a few minutes to allow it
to cool before continuing use.
1. P ut the plug into the socket. Push the "R/ON" switch (part number 11) into the "ON" position. Put the
"ON/OFF/Reverse" switch (part number 12) in the "ON" position (this is the position where the switch
remains pressed). The device is now turned on.
2. Use the presser to push food from the feeding tray (part number 1) into the opening (see figure 8).
3. Shut the device down after use and pull he plug from the socket.
function - "reverse" function
When the device jams, set the the "R/ON" switch into the "R" position. Put the "ON/OFF/Reverse switch in
the "Reverse" position (this is the position where you need to keep pressing down the switch). The grinding
cilinder will run in the opposite direction, allowing you to dislodge the blocking element,
I f you can not manage to remove the blocking element by utilizing the "Reverse" function you need to
shut down the device, disassemble the head and clean it.
function - Making kibbeh
For the stuffing of kibbeh, an oriental meat dish, sheep meat is recommended.
For every 100 grams of meat add a tablespoon of olive oil, a table spoon of
finely cut onion and a tablespoon of flour. Season the meat according to taste.
1. Grind the meat once or twice.
2. Fry the onion until it's brown and add the rest of the ingredients.
For the casing of kibbeh you should use 450 grams of lean meat, 150 to 200
grams of flour and one finely cut or ground piece of nutmeg. Season according
to taste.
1. Grind the meat three times and add all the ingredients together in a bowl.
2. Grind the mixture three additional times.
Remove the spinning blades and the grinding disc from the head.
1. P lace the inner part of the Kibbeh attachment (A) and subsequently the
outer part (B) onto the grinding cilinder with the protruding parts fitting into
the appropriate slots in the head (see figure 9).
2. P lace the locking ring (see figure 10). Do not turn the ring any further than
necessary.
3. P ush the mixture through the opening in the feeding tray (see figure 11). The
device will create the kibbeh-casing.
4. Fill the casing with the stuffing you made earlier.
20
user's instructions