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4. Clean the appliance and the accessories used as described in the section
Cleaning and care (page 18) .
Disassembling the appliance
Proceed as follows:
1. Switch the appliance off.
2. Unplug the mains plug from the socket.
3. Pull the hopper (2) out of the attachment body (21).
4. Keep down the catch (4).
5. Turn the attachment body clockwise and pull it off of the holding fixture (3 )
(Figure E2).
6. Unscrew the ring nut (18).
7. Remove all parts from the attachment body.
Recipe suggestions
Bratwurst
Use the following ingredients for a quantity of about 20:
● 1.5 kg pork
● 500 g raw bacon
● 2 eggs from the refrigerator
● 100 ml cold milk
● 1 large onion
● 1 clove garlic
● Salt, pepper marjoran
Proceed as follows:
1. Mince the pork and bacon in the meat grinder.
2. Add the milk, eggs, finely chopped o n ion, pressed garlic clove and seasonings and mix well.
3. Push the sausage skin over the sausage filling tube (9) and knot the end.
4. Put the mixed sausage meat into the hopper and slowly fill. After about 20 cm, twist the sausage and the continue fillin g evenly.
Tips:
1. The sausages taste best if they are grilled right away.
2. You can freeze the sausages for about 3 weeks.
Meat for the Kebbe shell
Use the following ingredients for a quantity of about 20:
● 250 g bulgur wheat
● 500 g lean beef, mutton or veal
● 2 eggs from the refrigerator
● 1 finely chopped onio n
● Salt
● Pepper
Proceed as follows:
1. The ingredients are mixed until a smooth texture is obtained.
2. Allow the bulgur to soak in water for about 20 minutes and then pour off excess water.
3. Mince the meat repeatedly by putting it through the meat grinder several times.
4. Mix the meat, the bulgur and the finel y chopped onion until it has a smooth texture and season it with salt and pepper.
5. Load the seasoned minced meat into the hopper.
6. Press the minced meat downwards with the pusher until the feeding chute is empty.
7. Cut the hollow meat roll to the desired length.
Tips:
1. Flour (about 200-250 g) can also be used instead of bulgur wheat.
17
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