Vitek VT-3618 [5/32] English
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Vitek VT-3618 [5/32] English

Vitek VT-3618 [5/32] English
5
ENGLISH
•
To remove the meat grinder head (3), press the
release button (5), turn the meat grinder head
(3) clockwise and remove it.
•
To disassemble the meat grinder head, unscrew
the nut (12) and take out the installed plate (10
or 11), the blade (9) and the screw (8) from the
meat grinder head body.
Filling sausages
– Prepare minced meat.
– Press and hold the meat grinder head lock but-
ton (5), insert the meat grinder head (3) into
its installation place (4), and turn the meat
grinder head (3) counterclockwise until bump-
ing, release the button (5) (fig. 1, 2).
– Install the screw (8) into the meat grinder head
(3) body (fig. 3).
– Install the crossed blade (9) (fig. 4).
– Select one required plate (10 or 11) and set it
over the blade (9) (fig. 5), matching the ledges
on the plate with the grooves on the meat grinder
head (3) body, tighten the nut (12) (fig. 6).
– Install the food tray (2).
– Place the prepared minced meat on the food
tray (2).
– Use natural sausage casing for sausage filling,
having put it beforehand into a bowl with warm
water for 10 minutes.
– Pull the softened casing on the attachment (13)
and tie a knot on the casing end (fig. 1).
– Insert the power plug into the mains socket.
– Switch the meat grinder on, by pressing the
«ON» switch button (7).
– Use the pusher (1) to feed the minced meat,
as the casing is filled up, slide it off the attach-
ment (13) as necessary, wet the casing if it
becomes dry.
– When you are finished, switch the meat grinder
off by pressing the «OFF» switch button (7),
unplug it from the mains, at which point you can
proceed to disassemble it.
– To remove the meat grinder head (3), press the
lock button (5), turn the meat grinder head (3)
clockwise and remove it.
– To disassemble the meat grinder head, unscrew
the nut (12) and remove the installed plate (10
or 11), the crossed blade (9), and the screw (8)
from the meat grinder head body.
Using “kebbe” attachments
Kebbe is a traditional Middle Eastern dish cooked
of lamb meat, wheat flour, and spices chopped
together to prepare the base for hollow rolls. Rolls
are filled and deep fried.
You can make different delicacies trying various
fillings.
Prepare the casing base.
– Press and hold the meat grinder head lock but-
ton (5), insert the meat grinder head (3) into
its installation place (4), and turn the meat
grinder head (3) counterclockwise until bump-
ing, release the button (5) (fig. 1, 2).
– Insert the screw (8) into the meat grinder head
(3) body, install the kebbe attachment (14) on
the screw (fig. 8), and the kebbe attachment
(14) fixator over it, install the meat grinder head
nut (12) over the fixator (14) (fig. 9), and tighten
it clockwise.
– Install the food tray (2) (fig. 10).
– Place the prepared casing base on the food
tray (2).
– Insert the power cord plug into the mains socket.
– Switch the meat grinder on, by pressing the
«ON» switch button (7).
– Use the pusher (1) to supply the base for the
casing.
– Cut off rolls of the required length.
– When you are finished, switch the meat grinder
off by pressing the «OFF» switch button (7),
unplug it from the mains, at which point you can
proceed to disassemble it.
– To remove the meat grinder head (3), press the
lock button (5), turn the meat grinder head (3)
clockwise and remove it.
– To disassemble the meat grinder head, unscrew
the nut (12) and remove the installed plate (10
or 11), the crossed blade (9), and the screw (8)
from the meat grinder head body.
RECIPE
Filling
Lamb meat 100 g
Olive oil 1,5 table spoon
Onion (minced) 1,5 table spoon
Spice to taste
Salt 1/4 tea spoon
Flour 1 table spoon or 1/2 table spoon
•
Mince the lamb meat once or twice.
•
Fry onion in oil until it gets gold color, and then
add minced lamb meat, spice, salt and flour.
Casing
Lean meat 450 g
Flour 150-200 g
Spice 1 tea spoon (to taste)
Nutmeg 1 pc.
Ground chilli pepper (to taste)
Pepper (to taste)
•
Mince the meat thrice, mince nutmeg, and mix
the components.
•
More meat and less flour in a casing provide bet-
ter consistency and taste of the prepared dish.

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