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Ustensiles
Art de la table
Petits électroménager
Pâtisserie
Librairie
37
PREPARING KIBBE:
1.- Firstly, chop the meat very fine, removing all traces of tendons, cartilage and fibres.
2.- Unscrew the nut (13) and remove the perforated disc and the cutting blade (9).
3.- Position the KIBBE accessory (16) and attach the set to the T tube (7) with the nut (13).
4.- Take the pusher (5), turn on the machine by pressing the "ON/OFF/REVERSE" button (1),
and push the previously ground meat into the T tube (7). The meat will start to come out in
the shape of a hollow cylinder.
5.- Press the ON/OFF button (1) to stop the unit when the length of the meat reaches
approximately 10 cm.
6.- Insert the prepared filling mixture into the cylinder and close the ends with your hand to
shape it.
7.- The KIBBE is now ready for the frying process.
If a lot of strength is required to grind the meat, the motor is over run or no ground meat comes
out the screw, press the "REVERSE" button to change the rotation direction. This allows you to
unblock the jam within the screw. If this does not work, turn off the machine, remove the perfo-
rated disk, cutting knife and rotating screw and clean the meat, tendons, cartilage and fibre
remains that may have blocked the screw.
