Homend MEATBOX Benutzerhandbuch Seite 23

Mincer
1. Insert the worm shaft into the
cutter housing, the plastic end first.
2. Place the cutter unit onto the
worm shaft. (The cutting edges
should be at the front).
3. Place the medium grinding disc
or coarse grinding disc (depending
on the consistency you prefer) onto
the worm shaft. (Make sure the
notch of the grinding disc fit onto
the projections of the mincer head.)
4. Turn the screw ring in the
direction of the arrow on the cutter
housing until it is properly fastened.
5. Attach the cutter housing to the
motor unit.
6. Place the tray on the upright part
of the cutter housing.
7. Now the appliance is ready for
mincing.
8. Cut the meat into 10cm-long,
2cm-thick strips. Remove bones,
pieces of gristle and sinews as
much as possible. (Never use frozen
meat!)
9. Put the meat in the tray.
10. Use the pusher to gently push
the meat into the cutter hosing. (For
steak tartare , mince the meat with
the medium grinding disc twice. )
Making kebbe
Insert the worm shaft into the cutter
housing, the
1. plastic end first.(fig.8)
2. Place the cone in the cutter
housing.
3. Place the former on the cutter
housing and screw
the ring on the cutter housing.
(fig.9)
4. Attach the cutter housing to the
motor unit.
5. Place the tray on the upright part
of the cutter housing.
6. Now the appliance is ready for
making kebbe.(fig.10)
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.