Bosch MFW 3710B - Инструкция по эксплуатации - Страница 20

20 

en

Recipes 

Caution!

– Do not use any cleaning agents 

containing alcohol or spirits.

– Do not use any sharp, pointed or metal 

objects.

– Do not use abrasive cloths or cleaning 

agents.

Fig.

J

 gives an overview of how to clean 

the individual parts.

■

Wipe the outside of the base unit with a 

soft, damp cloth and dry off.

■

Dismantle the attachments used in 

reverse order (see „Preparation“ for the 

relevant attachment).

■ Clean all accessories with a detergent 

solution and a soft cloth/sponge or with 

a soft brush.

■

Allow all parts to dry.

Notes:

– Immediately rub metal parts dry and 

apply a little cooking oil to protect them 

from rust.

– Discolouration of plastic parts may occur 

when processing foods such as carrots. 

This can be removed with a few drops of 

cooking oil.

Recipes

Bread dumplings

– 300 g fresh white bread

– 20 ml milk

– 40 g butter or margarine

– 3 eggs

– 1 tbsp finely chopped onions

– Parsley

– A little flour

– Salt and pepper

■ Cut the bread into slices 10 mm thick 

and halve lengthways. Add 20 ml of milk 

and soak.

■

Process the moistened bread for 

approx. 50 secs with the meat mincer 

(perforated disc, medium).

■

Add the finely chopped onions, parsley 

and melted butter and mix.

■

Add the whisked eggs, salt and pepper 

and mix into the bread dough.

■

Leave the dough to prove for several 

minutes. Then knead again.

■

Shape the dumplings with wet hands. 

Roll the dumplings in flour.

■

Place dumplings in boiling water and 

leave to simmer for approx. 20 minutes. 

Do not bring to the boil!

Kebbe

Dough pockets:

– 500 g lamb, cut into strips

– 500 g bulgur wheat, washed and 

drained

– 1 small onion, chopped

■

Process the lamb and wheat with the 

meat mincer, alternating between the 

two (perforated disc, fine).

■

Mix the dough thoroughly and mix in the 

onion.

■

Process the mixture another two times 

with the meat mincer.

Filling:

– 400 g lamb, cut into strips

– 2 medium-sized onions, chopped

– 1 tablespoon of oil

– 1 tablespoon of flour

– 2 teaspoons of pimento

– Salt and pepper

■

Process the lamb with the meat mincer 

(perforated disc, fine).

■

Fry the onions until golden brown.

■

Add the lamb and fry until well done.

■

Add the remaining ingredients.

■

Fry everything gently for about 

1-2 minutes.

■

Pour off the excess fat.

■

Leave the filling to cool down.

Prepare the kebbe:

■

Use the kebbe maker to process the 

mixture for dough pockets.

■ Cut off pieces 7.5 cm in length from the 

hollow strand of dough.

■

Press one end of the dough pocket to 

seal.

■

Insert a little filling in the opening and also 

seal the other end of the dough pocket.

■ Heat the oil (approx. 180 °C) and 

deep-fry the dough pockets for about 

6 minutes until golden brown.