Venga VG MGR 1 Gebrauchsanleitung Seite 12

MAKING KEBBE
RECIPE
STUFFING
Mutton
Olive oil
Onion (cut finely)
Spices
Salt
Flour
Mince mutton once or twice.
Fry onion until brown and add minced mutton,
allspice, salt and flour.
OUTLET COVER
Lean meat
Flour
Spices
Nutmeg (cut finely)
Powdered red pepper
Pepper
Mince meat three times and mix all ingredients
together in a bowl. More meat and less flour for
outlet cover creates better consistency and taste.
Grind the mixture three times.
Disassemble by reversing the steps from 5-3 to
remove the cutting plate and cutting blade.
Place kebbe attachments onto the feed screw shaft
together, fitting protrusions into the slots (fig. 8).
Screw the fixing ring into place until tight. Do not
overtighten (fig. 9).
Make the cylindrical outlet cover (fig. 10).
Form kebbe as illustrated below and deep-fry.
Copies of the I/B. Please reproduce them without any changes except
under special instruction from Team International BELGIUM. The page
must be reproduced and folded in order to obtain a booklet A5 (+/-
148.5 mm width x 210 mm height). The page must be folded in order to
keep the good numbering when you turn the page of the I/B. Don't
change the page numbering. Keep the language integrity.
100g
1 ½ tablespoons
1 ½ tablespoons
to your taste
to your taste
1 ½ tablespoons
450g
150-200g
to your taste
1
to your taste
to your taste
12
Assembly page 12/44
VG MGR 1 - 101213