Mincer; Making Kebbe - Rotel U485CH1 Mode D'emploi

 MINCER
o
Insert the worm shaft into the cutter housing.
o
Place the cutter unit onto the worm shaft. The cutting edges should be at the front.
o
Place the medium grinding disc or coarse grinding disc (depending on the consistency
you prefer) onto the worm shaft.
o
Make sure the notches of the grinding disc fit onto the projections of the mincer
head.
o
Turn the screw ring in the direction of the arrow on the cutter housing until it is
properly fastened.
o
Attach the cutter housing to the motor unit.
o
Place the tray on the upright part of the cutter housing.
o
Now the appliance is ready for mincing.
o
Cut the meat into 10cm-long, 2cm-thick strips. Remove bones, pieces of gristle and
sinews as much as possible. Never use frozen meat!
o
Put the meat in the tray. Use the pusher to gently push the meat into the cutter hous-
ing.
o
For steak tartare, mince the meat with the medium grinding disc twice.
 MAKING KEBBE
Kebbe is a traditional Middle Eastern dish made primarily of lamb and
bulgur wheat which are minced together to form a paste. The mixture is
extruded through the kebbe maker and cut into short lengths. The tubes
can then be stuffed with a minced meat mixture, the ends pinched to-
gether and then deep fried.
o
Insert the worm shaft into the cutter housing (fig.8).
o
Place the cone in the cutter housing.
o
Place the kebbe maker on the cutter housing and screw the ring
on the cutter housing (fig.9).
o
Attach the cutter housing to the motor unit.
o
Place the tray on the upright part of the cutter housing.
o
Now the appliance is ready for making kebbe (fig.10).
Feed the prepared kebbe mixture through the kebbe maker. Cut the con-
tinuous hollow cylinder into the desired lengths and use as required.
Gebrauchsanweisung ○ Mode d'emploi ○ Istruzioni per l'uso ○ Instructions for use
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