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Replace agitator paddle
X Fig. J
1. Release the screw in the agitator paddle
with a screwdriver (PH2) and remove the
faulty paddle.
2. Insert a new agitator paddle and screw
tight again.
Tips
Meat mincer
Using the perforated discs
– Perforated disc, fine for:
cooked chicken / pork / beef, cooked
liver, cooked fish for soups; raw pork and
beef for meat loaf; raw liver, meat and
bacon for liverwurst; pork for mettwurst
– Perforated disc, medium for:
pork and beef for pâté and cervelat
sausage;
– Perforated disc, coarse for:
roast pork for goulash soup; leftovers
(e.g. joint, sausage) for bakes
■ If you require a finer consistence to your
processed food, process it several times
or use different perforated discs one after
the other (coarse, medium, fine).
■ Other ingredients (e.g. onions, spices)
can be directly added during processing.
This ensures all ingredients are mixed
together thoroughly.
Sausage filler
■ Soak natural casing in lukewarm water
for about 10 minutes before processing.
■ Do not stuff casings too full or the
s ausages may burst during boiling or
frying.
Whirl maker
■ Place the dough to be processed
in the filling tray.
■ Set the rotary switch to setting 1 or 2.
■ Collect the shaped dough on a chopping
board. If the dough comes out too
quickly, switch the kitchen machine off
briefly.
Recipes
Kebbe
Dough pockets:
– 500 g lamb, cut into strips
– 500 g bulgur wheat, washed and drained
– 1 small onion, chopped
■ Process the lamb and wheat with the
meat mincer, alternating between the two
(perforated disc, fine).
■ Mix the dough thoroughly and mix in the
onion.
■ Process the mixture another two times
with the meat mincer.
Filling:
– 400 g lamb, cut into strips
– 2 mediumsized onions, chopped
– 1 tablespoon of oil
– 1 tablespoon of flour
– 2 teaspoons of pimento
– Salt and pepper
■ Process the lamb with the meat mincer
(perforated disc, fine).
■ Fry the onions until golden brown.
■ Add the lamb and fry until well done.
■ Add the remaining ingredients.
■ Fry everything gently for approx.
12 minutes.
■ Pour off the excess fat.
■ Leave the filling to cool down.
Prepare the kebbe:
■ Use the kebbe maker to process the
mixture for dough pockets.
■ Cut off pieces 7.5 cm in length from the
hollow strand of dough.
■ Press one end of the dough pocket to
seal.
■ Insert a little filling in the opening and
also seal the other end of the dough
pocket.
■ Heat the oil (approx. 180 °C) and
deepfry the dough pockets for about
6 minutes until golden brown.
Subject to change without notice.
Tips
en
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