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ENGLISH
•
Put the ingredients in the tray (5). Use the pusher (7) 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 (13).
Push the (seasoned) minced meat into the cutter
housing.
Making Kebbe (Fig. F1 - F2)
•
Insert the worm shaft (8) into the cutter housing (6), the
plastic end first.
•
Place the former (16) into the cutter housing.
•
Place the cone (14) into the cutter housing and screw
the screw ring (12) clockwise onto the cutter housing (6).
•
Attach the cutter housing (6) to the motor unit (1).
•
Place the tray (5) on the upright part of the cutter
housing (6).
•
Now the appliance is ready for making kebbe.
•
Feed the prepared kebbe mixture through the kebbe
maker.
•
Cut the continuous hollow cylinder into the desired
lengths and use as required.
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 together and then
deep fried.
Recipe for stuffed Kebbe
Outer Casing
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500g/1lb 2oz lamb, cut into strips.
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500g/1lb 2oz washed and drained bulgur wheat.
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small onion.
Pass alternate batches of lamb and bulgur wheat through
the mincer fitted with the fine mincing disc (11), adding the
onion before all the lamb and wheat are minced. Mix the
minced lamb, onion and wheat together then pass back
through the mincer a second time. Mince the mixture for a
third time. The mixture is now ready to extrude through the
kebab maker attachment.
Filling
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400 g/14 oz lamb, cut into strips
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15 ml/1 tbsp oil
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2 medium onions, finely chopped
•
5-10 ml/ 1-2 tsp allspice
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15 ml/1 tbsp plain flour
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Salt and pepper
6
(Original instructions)
To make the filling, mince the lamb using the fine mincing
disc, fry the onion in the oil until golden brown, add the lamb
and allow to brown and cook.
Add the remaining ingredients and cook for 1-2 minutes.
Drain off any excess fat if necessary and allow to cool.
Extrude the casing mixture through the kebab maker and cut
into approximately 7 1/2cm lengths. Pinch one end of the
tube together, and then carefully fill with the stuffing mixture
leaving a small gap at the open end which can be pinched
together to seal. Deep fry the kebab in batches in hot oil
190C/375F for approximately 6 minutes of until golden brown
and the filling piping hot
Cleaning and maintenance
Warning! Before cleaning and maintenance, switch the
appliance off and remove the plug from the socket.
Warning! Allow the unit to thoroughly cool down before
attempting to clean it.
Warning! Do not immerse motor housing in water or any
other liquid. Motor must always be kept dry.
•
The appliance is easier to clean if you do so immediately
after use.
•
Do not use abrasive cleaning agents, scourers, acetone,
alcohol etc. to clean the appliance.
•
All detachable plastic parts are dishwasher-safe.
•
Place the detachable plastic parts on the top tray of the
dishwasher. Make sure they are placed well away from
the heating element.
•
Clean the motor unit with a damp cloth.
•
Never immerse the motor unit in water nor rinse it under
the tap.
Mains plug replacement
If a new mains plug needs to be fitted:
•
Safely dispose of the old plug.
•
Connect the brown lead to the live terminal in the new
plug.
•
Connect the blue lead to the neutral terminal.
•
If the product is class I (earthed), connect the
green/yellow lead to the earth terminal
Note: If your product is class II double insulated (only 2 wires
in the cord set), no connection is to be made to the earth
terminal.
Follow the fitting instructions supplied with good quality plugs.
Any replacement fuse must be of the same rating as the
original fuse supplied with the product.
Warning! The above section on mains plug replacement is
for authorized service centre persons.
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