Using The Kebbe Adapter - gourmetmaxx AMG31B-100 Mode D'emploi

6. Turn the device on by setting the RÜCKWÄRTS / AUS / AN (Reverse / Off / On) button
to the AN (On) position.
7. Add the meat you would like to process in the fi ll chute. Use the plunger to gradually
push the food through the fi ll chute. ATTENTION Risk of injury! Never use your
hand or objects other than the enclosed plunger to push foods into the fi ll chute!
8. Let the sausage skin with the fi lling fall off of the sausage nozzle. Make sure that you
do not overfi ll the sausage skin.
9. If the device jams while in operation, set the RÜCKWÄRTS / AUS / AN (Rever-
se / Off / On) button to the RÜCKWÄRTS (reverse operation) position to remove food
that is causing the conveyor spiral to jam. ATTENTION Risk of injury! Never reach
into the fi ll chute or the blade head to remove food while the device is connected to
the power supply! Always switch off the device and disconnect the mains plug from
the socket before taking the device apart!
Never set the RÜCKWÄRTS / AUS / AN (Reverse / Off / On) button to the
RÜCKWÄRTS (reverse) position during operation. Always set the button to
the AUS (Off) position fi rst and wait until the motor has come to a full stop
before moving the button to the RÜCKWÄRTS (reverse) position.
10. Finish by twisting the sausage skin in order to form individual sausages.
11. After use, turn the device off by setting the RÜCKWÄRTS / AUS / AN (Rever-
se / Off / On) button to the AUS (OFF) position.
12. Disconnect the mains plug from the socket after use.
13. Clean the device and accessories after every use as described in the chapter
"Cleaning and storage".

Using the kebbe adapter

Kebbe is a traditional dish from the Middle East: Fried pockets made with lamb and
bulgur wheat fi lled with minced meat. You can fi nd a sample recipe for making kebbe
below:
Preparing the dough pocket
Ingredients:
500 g lamb or fat-free mutton, cut into strips
500 g bulgur wheat, washed and drained
1 small fi nely chopped onion
Preparation:
Important! Always process the bulgur wheat immediately after draining it. Dried bulgur
could overload the mincer and damage it.
1. Place the fi ne perforated disc in the mincer (see section "Using the mincer adapter").
2. Alternate between feeding meat and bulgur through the fi ne perforated disc.
3. Mix the meat and bulgur well in a bowl.
4. Run the meat-bulgur mixture through the fi ne perforated disc another two times.
5. Add the onion to the mixture and mix everything again.
Preparing the fi lling
Ingredients:
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