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to use the mincer
1 Release the locking screw by turning
anticlockwise
attachment into the outlet
2 Turn it both ways until it locks into
place. Then turn the locking screw
clockwise to secure.
3 Tighten the ring nut manually.
4 Fit the tray. Put the dish/cover under
the mincer to catch the food.
5 Thaw frozen food thoroughly
before mincing. Cut meat into
2.5cm (1") -wide strips.
6 Switch on
. Using the pusher,
gently push the food through, one
piece at a time. Don't push hard
– you could damage your
mincer.
If the machine stalls or jams during
use, switch off. Depress the reverse
switch
for a few seconds to
release the clogged food. Unplug
and remove any clogged material.
sausage filler
base plate*
large nozzle* (for thick sausages)
small nozzle* (for thin sausages)
* Stored in the pusher
Ask your butcher for sausage skin or
mail order from the Natural Casing
Company Ltd, PO Box 133,
Farnham, Surrey GU10 5HT,
England. Use pig/hog skin on the
large nozzle and sheep/lamb skin on
the small nozzle. Or, instead of using
skin, roll in breadcrumbs or
seasoned flour before cooking.
to use the sausage filler
1 If you're using skin, soak it in cold
water for 30 minutes first.
2 Release the locking screw by turning
anticlockwise º, then slide the
attachment into the outlet ¾.
3 Turn it both ways until it locks into
place. Then turn the locking screw
clockwise to secure.
4 Fit the scroll inside the mincer body.
5 Fit the base plate µ - put the notch
over the pin.
, then slide the
.
6 If you're using skin, open it up with a
jet of water. Then put your chosen
nozzle under a running tap and pull
the skin onto the nozzle.
7 Hold the nozzle on the mincer and
screw the ring nut on ¸.
8 Fit the tray.
9 Switch on. Using the pusher, push
the food through. Don't push
hard – you could damage your
mincer. Ease the skin off the nozzle
as it fills. Don't overfill.
10Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
⁄
600g (1
lb) pork, lean and fat, cut
2
into strips
1 egg, beaten
5ml (1tsp) mixed herbs
salt and pepper
1 Soak the bread in water, then
squeeze.
2 Mince the pork into a bowl.
3 Add the remaining ingredients and
mix well.
4 Make into sausages (see above).
5 Fry, grill or bake until golden brown.
kebbe maker
shaper*
cone*
* Stored in the pusher
Kebbe is a traditional Middle Eastern
dish: deep-fried lamb-and-bulgur-
wheat parcels with a minced meat
filling.
to use the kebbe maker
1 Release the locking screw by turning
anticlockwise ¹, then slide the
attachment into the outlet
2 Turn it both ways until it locks into
place. Then turn the locking screw
clockwise to secure.
3 Fit the scroll inside the mincer body.
4 Fit the shaper
over the pin.
5 Fit the cone
6 Screw the ring nut on.
7 Fit the tray.
4
.
– put the notch
.
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