Melissa 646-083 Manual page 24

2. Fit the scroll in the grinder body. Do not fit
the knife or meat screen.
3. Fit the cross pin (8) over the scroll.
4. Fit the grinder body in the appliance
accessory socket and tighten securely by
turning the locking screw.
5. Open the sausage skin by holding it under a
running tap.
6. Hold the sausage adapter (5) under the
running tap and pull the skin over.
7. Hold the sausage adapter up against the
meat grinder opening and screw securely
with the ring nut.
8. Fit the meat tray onto the grinder body, so
that the wide part is positioned over the
motor section of the appliance.
9. Place the ground meat onto the tray.
10. Switch on the appliance by switching the
on/off button to "ON".
11. The meat pieces travel down the feeding
tube. Push down carefully with the tamper.
Do not press too hard, otherwise you may
damage the appliance.
12. Ease the skin off the sausage adapter as it
fills. Do not overfill. Twist the skin to form the
sausages.
Pork Sausage Recipe
100 g dry white bread
600 g lean pork, sliced
1 egg, whisked
1 tsp mixed herbs
salt and pepper
• Soften bread in water Squeeze out excess
water.
• Place the sliced pork in a bowl.
• Add other ingredients and mix thoroughly.
• Use the minced meat as sausage filler to
make sausages as described above.
• Fry, grill or cook the sausages in oven until
golden brown.
Using the kebbe maker
Kebbe is a Middle Eastern dish; deep fried lamb
and bulgar-wheat outercasing with a minced
meat filling.
1. Assemble the appliance as described in the
Grinding Meat section above. Use the fine
meat screen.
2. Grind alternative batches of the meat and
bulgur wheat for the outer casing. Add an
onion before the last portion.
3. Mix thoroughly. Then grind twice more.
4. Fit the kebbe maker (6) onto the grinder
body.
o First, unscrew the ring nut.
o Assemble the two parts of the kebbe
maker as shown in the picture and fit the
maker on the outside of the meat screen.
o Fit the ring nut on the outside of the
kebbe maker.
5. Push down the outer casing dough with the
tamper. The dough exits the kebbe maker as
a tube.
6. Cut the tube into 8 cm-long pieces and put
to one side.
7. Prepare filling.
o Remove the kebbe maker and fit the ring
nut over the meat screen again.
o Grind the meat through the fine meat
screen.
o Chop and onion and fry until golden
brown.
o Add the ground meat and other
ingredients together and fry for 1–2
minutes.
o Remove any excess fat and leave to
cool.
8. Press together one end of the tube to seal it.
Put some filling in the other end, then seal.
9. Fry the kebbe pieces in hot oil (190º) for
approx. 6 minutes or until golden brown.
Kebbe Filling Recipe
Kebbe outer casing
500 g lamb or fat-free mutton, cut into strips
500 g bulgur wheat, washed and drained
1 small onion
Filling
400 g lamb, cut into strips
1 onion
1 tbsp. oil
salt and pepper
Using the biscuit adapter
1. Fit the two washers onto the scroll axle
(thick end). Fit the plastic washer first,
followed by the metal washer.
2. Fit the scroll in the grinder body. Do not fit
the knife or meat screen.
3. Fit the cross pin over the scroll.
4. Fit the round metal holder from the biscuit
adapter (4) onto the scroll connector.
5. Fit the ring nut over the meat holder on the
meat grinder body. Turn clockwise to lock.
The ring nut must hold the metal holder
securely in place. But do not over tighten.
6. Fit the flat patterned metal strip in the metal
holder.
o Push the metal strip back or forward to
select the pattern.
7. Loosen the locking screw on the appliance.
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