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to assemble
1 Fit the scroll inside the mincer body.
2 Fit the cutter – cutting side
outermost
. Ensure it's seated
properly – otherwise you
could damage your mincer.
3 Fit a mincer screen
over the pin.
Use the fine screen for raw meat;
fish; small nuts; or cooked meat for
shepherd's pie or meat loaves.
Use the medium and coarse screens
for raw meat; fish and nuts.
4 Loosely fit the ring nut.
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
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.
. Put the notch
, then slide the
.
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
attachment into the outlet µ.
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 ¸ - put the notch
over the pin.
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 ¹.
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.
4
, then slide the
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