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manual abstract
Always ensure bones and rind etc are removed from the meat before mincing. . When mincing nuts only feed a few down at a time and allow the scroll to pick them up before adding any more. Always unplug: . before fitting or removing parts . after use . before cleaning. . Always use the pusher supplied. Never put your fingers or utensils in the feed tube. . Warning - the cutting blade is sharp, handle with care both in use and cleaning. . Ensure the attachment is secured in position before switching on. . To avoid electric shocks, never let the power unit, cord or plug get wet. . Never use a damaged mincer. Get it checked or repaired: see ‘Service’. . Never use an unauthorised attachment. . Never let the cord hang down where a child could grab it - wrap excess cord around the backet at the back of the machine. . This mincer is not intended for use by young children or infirm persons without supervision. . Young children should be supervised to ensure they do not play with the appliance. . Only use the machine for its intended domestic use. before plugging in . Make sure your electricity supply is the same as the one shown on the underside of your machine. . This machine complies with European Economic Community Directive 89/336/EEC. before using for the first time 1 Remove all packaging. 2 Wash the parts see ‘care and cleaning’ 3 Wrap excess cord around the bracket at the back of the mincer. mincer power unit attachment outlet locking screw on/off switch screen storage reverse switch bracket for excess cord spanner ring nut mincer screens: fine, medium, coarse cutter scroll mincer body tray pusher pusher lid dish/cover to assemblekmlbcdefghijnopqa 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 . Put the notch 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; nuts; vegetables; hard cheese; or peel or dried fruit for puddings and marmalade. 4 Loosely fit the ring nut. 4 to use the mincer to use the sausage filler 1 Release the locking screw by turning anticlockwise , 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 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 r s t 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. 1 If you’re using skin, soak it in cold water for 30 minutes first. 2 Release the locking screw by turning anticlockwise , then slide the attachment into the outlet . 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 . 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 (11.2lb) pork, lean and fat, cut 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. 5 kebbe maker u shaper* cone* * Stored in the pusher Kebbe is a traditional Middle Eastern dish: deep-fried lamb-and-bulgurwheat parcels with a minced meat filling. to use the kebbe maker 1 Release the locking screw by turning anticlockwise , 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 – put the notch over the pin. 5 Fit the cone . 6 Screw the ring nut on. 7 Fit the tray. 8 Switch on. Using the pusher, gently push your mixture through. Cut...