MF Profi Plus - Preparing Meat Pies;Kibbeh; Using the Shortbread Attachment

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EN
▪ Select the desired speed setting via the display (5) by pressing the touch button for speed adjust-
ment (e) -->
Select the desired speed setting via the display (5) by pressing the touch button for speed adjust-
. See the section “Operating the control panel”.
▪ Note: Switch off the appliance briefl y or use the soft function
. See the section “Operating the control panel”.
, if the sausage mass comes out
too quickly.
▪ Only use the stopper (8) for replenishing.
Note: Do not apply excessive force to push the food down.
▪ Roll out the sausage in a spiral shape onto a moistened baking tray/into a moistened container.
▪ After use, set the control knob to “0”.
Preparing meat pies/kibbeh with the mincer
First mince the meat as described under “Mincing and mixing meat with the mincer”. Note: To make
meat pies, it is best to mince the meat three times in succession (fi rst with the medium grate (14) and
then twice with the fi ne grate (15).
Unscrew the threaded ring (6) and remove the grate (13, 14 or 15) and the cross blade (17).
Caution! The cross blade (17) is very sharp. There is a risk of injury when handling it!
Assemble the kibbeh attachment (21) as described under “Assembling the kibbeh attachment”.
Next steps:
▪ Place a suitable container (ideally a large plate) below the mincer outlet to catch the sausages.
▪ Now insert the mains plug into the socket.
▪ Add the processed sausage mass to the fi lling bowl (4).
▪ Turn the control knob to “I”.
▪ Select the desired speed level via the display (5) by pressing the touch button for speed adjustment
(e) -->
. See the section “Operating the control panel”.
Note: Switch off the appliance briefl y or use the soft function
, if the meat mass comes out too
quickly.
▪ Only use the stopper (8) for replenishing.
Note: Do not apply excessive force to push the food down.
▪ Cut the meat into pieces of the desired length.
▪ Note: Freeze the meat briefl y so that the meat pies can be fi lled more easily.
▪ After use, turn the control knob to “0”.
Using the shortbread biscuit attachment
Assemble the shortbread biscuit attachment (23) as described under “Assembling the shortbread
biscuit attachment”.
Next steps:
▪ Prepare the shortbread dough and place it in the fi lling bowl .
▪ Select the required shape on the shortbread biscuit attachment.
▪ Now insert the mains plug into the socket.
▪ Turn the control knob to “I”.
▪ Select the desired speed setting via the display (5) by pressing the touch button for speed adjust-
ment (e) -->
. See the section “Operating the control panel”.
▪ Only use the stopper (8) for replenishing.
Note: Do not apply excessive force to push the food down.
Note: Switch off the appliance briefl y or use the soft function
so that the meat mass does not
come out too quickly.
▪ Use a chopping board, for example, to catch the shaped dough.
▪ After use, turn the control knob to “0”.
Recipe
Chocolate Sticks
Ingredients for 30-40 pieces
▪ 250 g soft butter
▪ 1 generous pinch of salt
▪ 250 g fi ne sugar
▪ 1 egg (size M)
▪ 400 g fl our
▪ 1 level tsp. baking powder
▪ Approx. 75 g dark chocolate
couverture
▪ Approx. 75 g milk chocolate
couverture
Place the butter and salt in a mixing bowl and whip until a pale
cream colour using a food processor or hand mixer with whisk.
Gradually stir in the sugar and stir everything until pale cream.
Thoroughly stir in the egg. Sift the fl our and baking powder.
Knead everything briefl y until smooth. Divide the dough into
2 to 3 portions and place in foil in a cool place for about 10
minutes until needed again.
Preheat the oven to 200°C top/bottom heat. Line 2 to 3 baking
sheets with baking parchment. Insert the dough portions one
after another into the biscuit attachment and press them
through on the soft speed setting.
Divide the mixture into even pieces about 6 -7 cm long. Place
the strips of dough on the trays. Bake the trays one after
another in the hot oven for around 10 -12 minutes until golden
brown. Leave to cool on a cake rack.
Break up the two chocolate couvertures separately and melt
them in bowls over a hot bain-marie. Dip half of each biscuit
stick into the couverture or pipe the couverture into stripes.
Allow to set on a cake rack or on baking parchment.