Making Cookies - Gastroback DESIGN MINCER PLUS Operating Instructions Manual

Ingredients for the wrapping:
at least 450 g fatless meat of mutton, calf or beef
the most 150-200 g flour*
1 teaspoon grounded pimento
1 teaspoon grounded nutmeg
1 pinch of chilli powder
1 pinch of pepper
*The consistency of the wrap is better if you use less flour and more meat.
1. Prepare the filling: Steam the onions. Mince the meat once or twice with the min-
cer and then mix the ingredients.
2. Prepare the wrapping: Mince the meat for the wrapping 3 times in total. For the
first mincing procedure use the medium grinding disc then use the fine grinding
disc. After mixing all the ingredients for the wrapping mince it one more time with
the medium grinding disc.
3. Unscrew the closing ring and take out the grinding disc and crossed-blade knife.
Operate according to the instructions ›disassembling‹ the appliance.
WARNING!
4. Assemble the appliance this time using the kebbe attachments (Refer to ›Assemb-
ling for making kebbe‹).
ATTENTION:
Never assemble the appliance with the kebbe attachment and the
crossed blade knife with the grinding disc.
5. Process the wrapping mixture in the mincer with the attached chopper attach-
ments. The finished product will be one long wrapping. Cut the wrapping into
convenient seize.
6. Freeze the wrapping shortly.
7. Fill the wrapping with the filling mixture and fry the wraps with some olive oil until
it has the favoured browning.

MAKING COOKIES

1. Prepare the pastry for your cookies according to your recipe. Possibly, place the
pastry in the refrigerator for about ½ hour.
2. Assemble the mincer for making cookies with separator disc, cookie attachment,
Do not cut yourself removing the crossed-blade knife.
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