THOMSON THMG48609 Manual De Instrucciones página 16

RECIPE FOR THE STUFFING
Mutton
Olive oil
Onion (cut finely)
Spices
Salt
Flour
Before making Kibbe, mince mutton once or twice.

Fry onion until brown and add minced mutton, all spice, salt and flour.

RECIPE FOR THE OUTLET COVER
Lean meat
Flour
Spices
Nutmeg (cut finely)
Powdered red pepper
Pepper
Mince meat three times and mix all ingredients together in a bowl. More meat and less flour for outlet

cover creates better consistency and taste.
Grind the mixture three times.

Disassemble by reversing the steps from 6-3 to remove the cutting plate and cutting blade.

Place kibbe attachments onto the feed screw shaft together, fitting protrusions in the slots (fig.8).

Screw fixing ring into place until tight. Do not over tighten (fig.9).

Make the cylindrical outlet cover (fig.10).

Form kibbe as illustrated below and deep fry.

10
MAKING SAUSAGE
Before starting please assemble sausage attachment as per following (fig.11)
11
100g
1 tablespoons
1 tablespoons
up to your taste
up to your taste
11/ tablespoons
450g
150-200g
up to your taste
1
up to your taste
up to your taste
EN-7