Manual Gastroback 41408 (page 49 of 56) (English, German)

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1. Immediately unplug the appliance and press the power switch and ON/OFF button

to turn off the appliance.

2. Let the appliance cool down, then clean the appliance (see: Care and Cleaning).

3. Wait 60 minutes.

4. Insert the mains plug in the power socket.

5. Now you can operate the appliance as usual. However, if the appliance will not

work again, send the complete appliance to an authorized service centre for exami-

nation and repair.

Slow down your work-speed and use smaller portions. Regularly, switch OFF the appli-

ance in between times for 15 minutes. Please contact you vendor or an authorized ser-

vice centre, if the overheat protection is activated too often, anyhow.

RECIPE

STUFFED KEBBE

Kebbe (Bebble) is a traditional Middle Eastern dish made primarily of lamb and bulgur wheat,

which are minced together to form a paste. This mixture is extruded through a Kebbe maker and

cut into short tubes that can be stuffed with a minced meat mixture, the ends pressed together and

then fried.

Outer Sleeves

» 500 g lamb meat, cut into strips

» 500 g washed and drained bulgur wheat

» 1 small onion

Process alternate batches of lamb and bulgur

wheat through the mincer fitted with the medium

grinding disc, adding the onion before all the

lamb and wheat are minced. Mix the minced

lamb, onion and wheat thoroughly. Then process

in the mincer a second and third time using the

fine grinding disc. The mixture is now ready to

extrude through the Kebbe tool.

Filling

» 400 g lamb meat, cut into strips

» 15 ml (= 1 tablespoon) of oil

» 2 medium onions, finely chopped

» 5-10 ml (= 1-2 tablespoons) of allspice,

grinded

» 15 ml (= 1 tablespoon) of plain flour

» Salt and pepper

To make the filling:

Mince the lamb meat using the medium grin-

ding disc, fry the onion in the oil until it is golden

brown, add the lamb meat and allow to brown

until it is done. Add the remaining ingredients and

cook for 1-2 minutes. Drain off any excess fat if

necessary and allow cooling.

Making the sleeves:

Process the sleeve mixture through the Kebbe

tool and cut into pieces (approximately 7-8 cm

in length). Press one end of the tubes together,

and then carefully fill up with the filling, leaving

a small gap at the open end, which can be

pressed together to seal. Fry the Kebbe in bat-

ches in hot oil (at ca. 190°C) for approximately

6 minutes, until it is golden brown and the filling

piping hot.

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Gastroback 41408 Manual - German - 2 pages

Gastroback 41408 User Manual - German - 25 pages

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