Making Kebbe; Making Sausages; Mince The Meat - Heinner MG-2100RD Manual

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VIII. MAKING KEBBE
1. Insert the worm shaft into the cutter housing, the plastic end first.(fig.8)
Place the cone in the cutter housing.
Place the former on the cutter housing and screw the ring on the cutter housing.(fig.9)
2. Attach the cutter housing to the motor unit.
3. Place the tray on the upright part of the cutter housing.
4. Now the appliance is ready for making kebbe.(fig.10)
5.
IX. MAKING SAUSAGES
1.

Mince the meat

Insert the worm shaft into the cutter housing, the plastic end first.(fig.11)
Place the separator in the cutter housing.
Place the sausage horn on the cutter housing and screw the ring on the cutter
housing.
(Make sure the notches of the separator fit onto the projections of the mincer
head.)
2. Attach the cutter housing to the motor unit.
3. Place the tray on the upright part of the cutter housing.
4. Now the appliance is ready for making sausages.
Put the ingredients in the tray. Use the pusher to gently push the meat into the
cutter housing.
Put the sausage skin in lukewarm water for 10 minutes. Then slide the wet skin onto
the sausage horn. Push the (seasoned) minced meat into the cutter housing. If the
skin gets stuck onto the sausage horn, wet it with some water.
Feed the prepared kebbe mixture through the kebbe maker. Cut the
continuous hollow cylinder into the desired lengths and user as
required.
Kebbe is a traditional Middle Eastern dish made primarily of lamp 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 together and then deep fried.
2100W, 50/60Hz, 220-240V
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