8
with warm soapy water and completely dry them before reas-
sembling. Do not use strong and abrasive detergents. All ac-
cessories are dishwasher proof.
6. For cleaning of perforated disks
(11)
use cleaning disk
(17)
.
7 . After washing the appliance, carefully dry all metal
parts to prevent corrosion.
8. The exterior surfaces of the grinder can be cleaned with a
slightly damp soft lint free cloth. Do not immerse the housing
(1)
of the appliance into water.
9. Sausage and kebbe attachments can be put inside the pusher
(7)
for handy storage.
Note:
Do not use spirits, gasoline and any other similar
substances to clean the appliance.
Regularly lubricate the perforated disk and the cross-
shaped cutters with vegetable oil to prevent corrosion.
When the appliance is not used, store it in a safe, dry
place out of reach of children.
USEFUL TIPS
Making Kebbe
How to make the kebbe casings:
450 g
lean lamb meat, veal or beef*
150-200 g flour*
1 tsp ground cloves
1 tsp nutmeg
1 pinch chili powder
1 pinch black ground pepper
*
Use of larger quantity of meat and lesser quantity of flour will
improve the texture and taste of the dish.
Mince the meat three times (the first time using the perforated
disk with medium holes, and the next two times – using the disk
with small holes) and mix it with the other ingredients. Mince the
mixture three times as well.
Fix the kebbe attachment to the tip of the screw and make the
kebbe outer casings then slightly freeze them. Then fill them with
the following ingredients and fry them in olive oil.
Meat stuffing:
100 g lamb meat
1.5 tbsp olive oil
1.5 tbsp finely chopped onion
1/3 tsp ground cloves
1/2 tsp salt
1.5 tbsp flour
Fry the lamb meat to brown it and mix in all other ingredients,
fill the kebbe casings with this mixture and fry.
