RONDELL RDE-1451 Betriebsanweisung Seite 6

ENGLISH
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Place the food tray (2) on the mouth of the meat grinder
head (3).
•
Switch the meat grinder on by pressing the switch but-
ton (7) «ON».
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During the operation use only the pusher (1) (pic. 7).
Notes:
– For better meat processing, slice it in cubes or stripes.
Defrost frozen meat thoroughly.
– During the operation use only the pusher (1) supplied with
the unit; do not use any other objects, do not push meat
with your hands.
•
As soon as you finish operation, switch the meat grinder off
by pressing the switch button (7) «OFF», unplug it from the
mains, at which point you can proceed to disassemble it.
•
To detach the meat grinder head (3), turn the lock (19)
upwards and remove the meat grinder head (3).
•
To disassemble the meat grinder head, unscrew the
retaining ring (5) and take out the installed plate (10, 11,
or 12), cutting blade (9), and screw (8) from the body of
the meat grinder head.
Making sausages
– Prepare minced meat.
– Install the meat grinder head (3) into the setting place (4),
fix the head (3) with the lock (19).
– Install the screw (8) into the body of the meat grinder
(3), install the cutting blade (9) onto the screw (8), then
install one of the plates (10, 11, or 12), one of the sausage
filling attachments (14, 15, 16), and the sausage filling
attachment fixator (13) atop of it (fig. 8), install the retain-
ing ring (5) atop the fixator (13) and tighten it by rotating
clockwise.
– Install the food tray (2).
– Put the minced meat on the food tray (2).
– Use natural sausage casing for sausage making, hav-
ing put it beforehand into a bowl with warm water for 10
minutes.
– Pull the softened casing onto the chosen attachment (14,
15, 16) and tie a knot on the casing end.
– Insert the power plug into the mains socket.
– Turn the meat grinder on, by pressing the switch button
(7) «ON».
– Use the pusher (1) to feed the minced meat, as the casing
is filled up, slide it off the chosen attachment (14, 15, 16)
as necessary, damp the casing with water if it becomes dry.
– As soon as you finish operation, switch the meat grinder
off by pressing the switch button (7) «OFF», unplug it
from the mains, at which point you can proceed to dis-
assemble it.
– To detach the meat grinder head (3), turn the lock (19)
upwards and remove the meat grinder head (3).
– To disassemble the meat grinder head, unscrew the
retaining ring (5) and take out the installed plate (10, 11,
or 12), cutting blade (9), and screw (8) from the body of
the meat grinder head.
Using the «kebbe» attachment
Kebbe is a traditional Middle Eastern dish cooked of lamb
meat, wheat flour and spices chopped together to prepare
the base for hollow rolls. The rolls are filled and deep fried.
You can make different delicacies trying various fillings.
Prepare the casing base.
– Install the meat grinder head (3) into the setting place (4),
fix the head (3) with the lock (19).
– Install the screw (8) into the Body of the meat grinder head
(3), install the kebbe attachment (18) onto the screw; and
the kebbe attachment fixator (17) atop of it, install the
retaining ring (5) onto the fixator (17) and tighten it by
rotating clockwise (fig. 9).
– Install the food pan (2).
– Put the prepared casing meat on the food pan (2).
– Insert the power cord (22) plug into the mains socket.
– Turn the meat grinder on, by pressing the switch button
(7) «ON».
– Use the pusher (1) to push the meat for the casing.
– Cut off rolls of the required length.
– As soon as you finish operation, switch the meat grinder
off by pressing the switch button (7) «OFF», unplug it
from the mains, at which point you can proceed to dis-
assemble it.
– To detach the meat grinder head (3), turn the lock (19)
upwards and remove the meat grinder head (3).
– To disassemble the meat grinder head (3), unscrew the
retaining ring (5) and take out the installed plate (10, 11, or
12), cutting blade (9), and screw (8) from the body of the
meat grinder head.
RECIPE
Filling
Lamb meat 100 g
Olive oil 1,5 table spoon
Onion (minced) 1,5 table spoon
Spice to taste
Salt 1/4 tea spoon
Flour 1 table spoon or 1/2 table spoon
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Mince the lamb meat once or twice.
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Fry onion in oil until it gets gold color, and then add minced
lamb meat, spice, salt and flour.
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