MG 3000 Pro - Mincer STEBA - Free user manual and instructions

USER MANUAL MG 3000 Pro STEBA

4. Driving toothed wheel

10. Sausage attachments

11. Kibbe attachment

1. Place the worm housing on the driving toothed wheel and close the release lever

2. Push the worm into the housing with the thicker end first and then put on the

blade. Make sure that the cutting edge of the blade points in the direction of the perforated disc.

3. Put on a perforated disk and then screw the threaded ring tightly onto the

4. Attach the filling tray. With the stodger the meat will be pushed gently into the

worm housing.17 Application For the use of raw or cooked meat, bacon, poultry, fish. Never use deeply frozen meat! Discs: 3, 5, 8mm Cut the food into dices In order to produce tartare, mince the meat twice with the 3mm disc. Do not push too hard with the stodger. Usage ∙ Do not connect the device during assembly! ∙ Connect the device and select the speed at level 1 or 2. o Level 1 (slow): for 8mm perforated disc, for sausage stuffing and kibbe o Level 2 (fast): for perforated discs 5 and 3mm ∙ Use the stodger to gently push the food into the funnel. ∙ Never put fingers or any other gadgets into the filling tube. Only use the provided stodger. Never put any bones, pits, fibres etc. into the device. Only use slightly frozen food, no deeply frozen. If the appliance is blocked, please press revers button. Turn off the device and open the threaded ring and remove the obstacle. Protecting the motor: ∙ Do not operate the device without food ∙ Do not let the device run for more than 5 minutes. ∙ Leave a break of approx. 10 minutes between the work steps. ∙ If the motor is overloaded, the motor protection trips. Wait about 30 minutes and restart the device. Sausage attachment ∙ Unplug the device. ∙ Insert the worm into the worm housing. ∙ Insert the blade and the disc. ∙ Place the desired sausage attachment onto the disc and fasten by using the threa- ded ring. ∙ Place a lukewarm and soaked sausage skin onto the sausage attachment and fill the sausages with minced and seasoned meat. Do not fill too tight.18 Bratwurst recipe 600g lean pork 400g pork belly 20g salt ½ teaspoon nutmeg ½ teaspoon garlic 1 teaspoon marjoram Mince the meat twice with the 5mm perforated disc. Mix in the spices. Place the desired sausage filling attachment on the 3mm perforated disc and screw it tight with the threaded ring. Place a lukewarm and soaked sausage skin onto the sausage attachment and then pour the sausage mixture into the device via the filling tray. Kibbe attachment ∙ For the production of Kibbe, the meat grinder is firstly used with a perforated disk, the Kibbe attachment is used later. Kibbe recipe Wrapping: 450g lean beef

150 - 200g flour for dusting

Salt, chilli, nutmeg to taste Mix the ingredients and mince it twice with the 5mm perforated disc. Then, mince it again with the 3mm disc. Assembly of the Kibbe attachment ∙ Pull out the power plug. ∙ Remove the perforated disc and the blade. ∙ The worm remains in the worm housing. ∙ Do not use the blade or a perforated disk! ∙ Instead, put the kibbe attachment on and fasten ∙ it with the threaded ring. ∙ Mince the meat mixture for the wrapping on level 1 ∙ and cut into approx. 8cm tubes. Close one end of the ∙ the tube and freeze briefly.19 Filling: 100g veal / lamb 1 ½ tbsp olive oil 1 ½ tbsp chopped, fried onion ½ teaspoon of allspice 1 ½ teaspoon flour Spices and salt to taste Mix the ingredients and mince them twice with the 5mm perforated disc. You can fill the prepared wrappings with the filling by using a teaspoon, or you can use the sausage filling attachment. Then also close the second end of the wrapping. Fry the kibbe in the deep fryer at 170 °C for approx. 2 - 3 minutes. Accessories (not included) Shredder for vegetable, fruits, cheese, nuts ∙ Unplug the device. ∙ Place the shredder attachment onto the driving toothed wheel and close the re- lease lever downwards. ∙ Select a desired cutter drum and place it into the shredder. Then, fasten the thread- ed ring tightly.