8
en Recipes and tips
■ Insert the mains plug.
■ Switch on appliance again.
Important information
If the fault cannot be eliminated, please
contact customer service.
Recipes and tips
Mincer attachment
Perforated disc, fine (3 mm):
cooked chicken, pork, beef, cooked liver,
cooked fish for soups; raw pork and beef
for meat loaf; raw liver, meat and bacon for
liverwurst; pork for Mettwurst
Perforated disc, medium (4.8 mm):
Pork and beef for pâté and Cervelat
sausage.
Perforated disc, coarse (8 mm):
roast pork for goulash soup; leftovers (joint,
sausage, ...) for casserole
Bread dumplings
Using the perforated disc 8 mm
– 300 g of fresh white bread
– 40 g of butter or margarine
– 200 ml of milk
– 2 eggs
– 1 tbs. of finely chopped onions
– Parsley, salt
– A little flour
Proccessing ingredients
■ Using the mincer, chop up the white
bread.
■ Add the finely chopped onions, a little
parsley and butter and mix.
■ Whisk eggs, milk and salt and mix into
the bread dough.
■ Leave the dough to prove for several
minutes. Then knead again.
■ Shape the dumplings with wet hands.
Roll dumplings in flour.
■ Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!
Ground cheese
Basic recipe
– 500-600g Gouda cheese
■ To make Gouda cheese easier to
process, cut into cubes, 2.5 x 2.5 x
2.5 cm, and freeze for 24 h to -20 °C
■ Process frozen Gouda using the mincer
(perforated disc, fine).
Operation time: 1 minute
Minced meat rolls with Gouda
Basic recipe
– 500 g beef, cut into strips
– 500 g pork, cut into strips
– 200 g cheese (Gouda)
– 10 g salt
– 2 g freshly ground black pepper
– Garlic (optional)
– Oil for deep frying
■ First process the frozen Gouda
(X “Ground cheese”), followed by
the beef and pork using the mincer
(perforated disc, fine).
■ Add the salt, pepper and garlic
(optional) and mix.
■ Make rolls approx. 10 cm in length
either using your hands or with the
sausage stuffing attachment.
■ Heat a little oil in a frying pan and fry the
minced meat rolls for approx. 5 minutes.
Turn several times until everything is
cooked through.
Sausage filler attachment
■ Soak natural casing in lukewarm
water for approx. 10 minutes before
processing.
■ Do not overfill sausages, otherwise
the sausages may burst while they are
being boiled or fried.
■ The nozzles can also be used without
casings! Coat sausage meat with
breadcrumbs and then fry.
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