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Assembly (diagram 6)
Insert the feed screw A2 into the body A1 of the mincer head.
Place the screw feeder J locating the lug in the notch on the body A1 .
Place the filler tube L and then the nut A5 and tighten it fully. Fit the assembled
mincer head on the motor unit H.
Using
Important: this attachment should only be used after you have minced the meat,
added the seasoning and thoroughly mixed the filling.
After soaking the sausage skin in tepid water to make it supple, thread it onto the
filler tube L leaving about 5 cm hanging over the end.
Fill the feed tube of the body A1 of the mincer head A with your prepared sausage
meat; start the appliance and press down with the pusher C until the meat shows at
the end of the filler tube. Stop the appliance.
Make a knot in the 5 cm overhanging end of the sausage skin. Push the knot up
against the end of the filler tube to avoid any air being trapped in the sausage skin.
Start the appliance again and keep up the supply of sausage meat. The sausage skin
will fill with meat. To avoid overstretching the sausage skin, do not make your
sausages too fat.
Note: This job is more easily done by two people, one to feed the meat and the
other to support and control the sausage skin.
Set the length of your sausages by pinching and twisting the skin at the desired
intervals.
To make a good quality sausage, take care to avoid trapping air when filling and
make the sausages 10 to 15 cm long (separate the sausages by using a tie to make a
knot).
RECIPES
N. B.: For recipes requiring high power, do not use the appliance for more than
20 seconds at a time.
Example recipe (with medium-hole screen 4.7 mm A4b):
KIBBE BI LABAN
(kibbe meatballs with yoghurt)
Serves 6 - Preparation: 1 h Rest: 1 hr in refrigerator
12
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