Recipes - Unold 78131 Instrucciones De Uso

3. Detach the mincer head from the motor block by pressing the locking but-
ton. Turn the mincer head towards the user while keeping the button pressed
down and remove it from the motor block. Release the button.
4. Remove the mincer plate and the knife, if not yet done, and pull out the
worm. Remove any meat residues.
5. Wash all removable parts in hot water with a mild detergent. Do not use any
aggressive or abrasive detergents. Dry all parts carefully.
6. The parts are not dishwashersafe.
7. Wipe the motor block with a damp cloth. Do not clean the motor block under
water, nor immerse it into water! Do not use alcohol, benzine, etc.!
8. The tooth wheel at the end of the feeding worm should be greased after each
cleaning with a greasing agent admitted for contact with foodstuff.
9. Grease the mincer plate and knife with salad oil to prevent air corrosion.

RECIPES

You can prepare minced meat from all sorts of meat and use this meat for pre-
paring meat balls, stuffings, pies etc. You may also mince fish (fishbones) for
fish balls. All fresh ingredients must be cooled before processing (approx. 4 °C).
Rabbit pie
250 g rabbit meat (without bones),
250 g belly of pork, 125 g veal meat,
120 g bacon fat, 2 cloves of garlic, 1
tsp black pepper correls, 12 juniper
berries, ¼ tsp nutmeg, 3-4 tbsp fresh
herbs (parsley, thyme, sage), 1 egg, 2
tbsp calvados, 60 ml dry white wine
Mince meat and bacon, crush the
spices in a mortar and add it to the
meat, as well as herbs, egg, calvados
and wine. Fill the mass into a greased,
heat resistant dish and place it into a
deep baking tin filled with water. Bake
in the preheated oven for about 1.5-
2 hours at 160 °C. Remove from the
oven, let the pie cool down, then weigh
down with a tray and a filled tin.
Stand 10.3.2020
Copyright UNOLD AG | www.unold.de
Leave the pie for about 1-2 days in the
refrigerator before serving it.
Liver dumplings (a speciality from
Southern Germany)
250 g of pork liver, 1 clove of garlic,
3 slices of bread, 100 ml warm milk,
½ tsp salt, 1 egg, 1 tbsp of lard
Pass liver and garlic through the minc-
er. Cut the bread into small cubes and
soak it in the milk. Mix liver, bread,
spices, egg and lard. Form meat balls
and let them cook in a meat stock for
about 20 minuntes. Serve the dump-
lings either with the stock or with sau-
erkraut.
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