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en Overview of cleaning
16
Setting Use
1-2 Use the kebbe attachment.
1-2 Process dough with the Vien-
nese whirl attachment.
7 Use the pasta discs.
Processing food
→Fig. 30 - 32
Removing the attachment
→Fig. 33 - 35
Tip:Clean all parts immediately after use
so that residues do not dry on.
Processing instructions
Meat mincer attachment
¡ To achieve a finer consistency to your
food, process it several times or use dif-
ferent perforated discs one after the
other (coarse, medium, fine).
¡ To ensure that all ingredients are mixed
together well, add additional food during
processing, e.g. onions and spices.
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
liver sausage; pork for Mettwurst (Ger-
man smoked sausage)
¡ Perforated disc, medium for pork and
beef for pâté and cervelat sausage
¡ Perforated disc, coarse for roast pork
for goulash soup; leftovers, e.g. from
joints or sausage, for bakes
Sausage filler attachment
¡ Soak natural casing in lukewarm water
for 10minutes before processing.
¡ Do not stuff casings too full or the saus-
ages may burst during boiling or frying.
Overview of cleaning
Overview of cleaning
Overview of cleaning
Clean the individual parts as indicated in
the table.
→Fig. 36
Storing individual parts
▶ After cleaning, keep the dried individual
parts in the pusher storage compart-
ment.
→Fig. 37
Recipes
Recipes
Recipes
You can find a selection of recipes specially
developed for your accessories here.
Kebbe
Dough pockets
¡ 500g lamb, cut into strips
¡ 500 g bulgur wheat, washed and
drained
¡ 1 small onion, chopped
Preparation
¡ Process the lamb and wheat with the
meat mincer using the fine perforated
disc, alternating between the two.
¡ Add the onion and mix the dough well.
¡ Process the mixture another two times
with the meat mincer.
Filling
¡ 400g lamb, cut into strips
¡ 2 medium-sized onions, chopped
¡ 1 tablespoon oil
¡ 1 tablespoon flour
¡ 2 teaspoons pimento
¡ Salt and pepper
Preparation
¡ Process the lamb with the meat mincer
using the fine perforated disc.
¡ Fry the onions until golden brown.
¡ Add the lamb and fry until well done.
¡ Add the rest of the ingredients and leave
everything to stew for approx.
1-2minutes.
¡ Pour off any excess fat and leave the
filling to cool.
Preparing the kebbe
¡ Process the mixture for the dough pock-
ets with the kebbe attachment.
¡ Cut off pieces 7.5cm in length from the
hollow strand of dough.
¡ Press one end of the dough pocket to
seal.
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