Gastroback 41403 Design Mincer Plus - Manual (Page 16)

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IMPORTANT: Do not let the motor run permanently for longer then 3 minutes to avoid
overheating. After 3 minutes turn off the appliance and let the motor cool down before
continuing operation.
In the case of overloading the motor, the overheat protection will automatically cut off the
power supply. Act upon the instructions in ›Power switch / overheat protection‹.
6. As soon as the last bit is minced turn the appliance off (ON/OFF button) and disconnect
the appliance from the power outlet.
7. Clean and disassemble the appliance right after use and make sure that no leftover food
dries up on the appliance. Work according to the instructions ›Care and cleaning‹.
Making sausages
1. Prepare the meat according to the instruction ›Operating- Mincing meat‹. Season the
meat as desired.
2. Assemble the sausage attachment according to the instruction ›Assemble for making
sausages‹.
3. Soak the sausage skin for 10 minutes in lukewarm water. Slide the sausage skin over
the sausage attachment.
4. Place the seasoned and minced meat again onto the tray and turn on the appliance
withe the ON/OFF button.
Tip: If the skin gets stuck to the sausage attachment, wet it with some water.
5. As soon as the last bit has run through the appliance turn the appliance off (pressing the
on and off button first and then the power button) and unplug the appliance.
6. Clean and disassemble the appliance right after use and make sure that no leftover food
dries up on the appliance. Work according to the instructions ›Care and cleaning‹.
Making kebbe
Ingredients for the filling:
100 g mutton, once or twice minced with the mincer
1 ½ tablespoon olive oil
1 ½ tablespoon fine chopped onions
1 /
3
teaspoon grounded pimento
½ teaspoon salt
1 ½ tablespoon flour
Ingredients for the wrapping:
at least 450 g fatless meat of mutton, calf or beef
the most 150-200 g flour*
1 teaspoon grounded pimento
1 teaspoon grounded nutmeg
1 pinch of chilli powder
1 pinch of pepper
*The consistency of the wrap is better if you use less flour and more meat.
1. Prepare the filling: Steam the onions. Mince the meat once or twice with the mincer and
then mix the ingredients.