Breville Antony Worrall Thompson MG1 User manual

MEAT GRINDER
BY

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My meat grinder is a really easy to use product made for real people.
I’m passionate about simple, honest home cooked food. So I’ve developed a range of products to
help you to make great food—just like mum used to.
Packed with clever little features, my products take all the guesswork out of cooking.
My meat grinder will help you to release your inner chef and some of your spare time! Enjoy!
welcome

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Successful home cooking is all about balancing speed with great results. My meat grinder is ideal
for producing professional results fast. With your meat grinder you control the ingredients. You
control the amounts of fats, salts and other ingredients, for a healthier diet.
My meat grinder is versatile too. You can:
Make your own mince
Make homemade burgers
Make delicious patés and spreads
Create delicious, healthy sausages to suit every taste
what you can do with this product

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contents
Welcome .......................................................................................................................................... 3
What you can do with this product................................................................................................... 4
Understanding all the parts ...............................................................................................................6
Using your meat grinder.................................................................................................................... 8
Before first use .......................................................................................................................... 8
Assembling................................................................................................................................. 8
Important notes....................................................................................................................... 10
Making sausages....................................................................................................................... 12
Tips.......................................................................................................................................... 14
Care and cleaning ............................................................................................................................ 15
Guarantee........................................................................................................................................ 16
Important safety instructions........................................................................................................... 17
Recipes
Pork sausages .................................................................................................................................. 18
Italian sausages................................................................................................................................. 19
Chorizos .......................................................................................................................................... 20
Homemade frankfurters.................................................................................................................. 21
Chopped steak with pinenuts and sultanas .....................................................................................22
Inverted cheeseburger .................................................................................................................... 23
Mainstay mince................................................................................................................................ 24
Mini meatballs in red wine sauce..................................................................................................... 25
Connection to the mains supply...................................................................................................... 26
After sales service............................................................................................................................ 27

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understanding all the parts
1. Food pusher
To safely push food into your meat grinder.
2. Sausage nozzle
Used when making sausages.
3. Securing ring
Fits over the end of the grinding head to secure the internal components.
4. Grinding plate
The interchangeable cutting plates supplied give you three grinding sizes—coarse, medium
and fine.
Fine – for finely ground texture, such as for spreads, patés, baby food, and hamburgers.
Medium – for ground meat to use in various recipes.
Coarse – for a coarsely ground texture, such as when grinding beef for chilli, or for nuts and
vegetables.
5. Cutting blade
6. Feed screw
Feeds the ingrediets throught the cutter and grinding plate.
7. Grinding head
8. Locking knob
Securely locks the grinding head to the grinder body.
9. Grinder body
Houses the powerful 550W motor.
10. On/off/reverse switch
11. Feed tray

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using your meat grinder
before first use
The cutter is very sharp. To prevent injury, exercise caution when assembling,
disassembling and cleaning the cutter.
Do not immerse the grinder motor unit in water or any other liquid.
Do not use harsh abrasives, chemicals or oven cleaners.
Always unplug from the mains supply when not in use, before inserting or removing parts,
and before cleaning.
Clean the exterior surface with a damp cloth and then polish with a soft dry cloth. Do not use
steel wool pads or harsh/abrasive cleaners.
Wash the food pusher, feed tray, grinder head, securing ring, grinding plates, cutter, feed
screw and sausage nozzle in warm, soapy water. Rinse and dry all parts thoroughly.
Coat the cutter and grinding plates in cooking oil after washing and drying to prevent them
from rusting.
assembling
Always make sure the appliance is switched off and unplugged from the mains supply
before assembling or disassembling.
Insert the shaft of the feed screw into the grinding head.
Position the cutter onto the square end of the feed screw. The cutter has a rounded side and
a sharpened side. The sharpened side must face outwards (away from the feed screw).
Position the desired grinding plate onto the feed screw spindle. Locate the lugs on either side
of the grinding plate into the two slots of the grinding head.
Screw the securing ring firmly onto the grinding head.
Loosen the locking knob and insert the assembled grinding head into the motor unit opening.
You may need to rotate it slightly until it is seated correctly within the motor unit. Tighten the
locking knob securely.
Slot the feed tray into the grinding head.
Insert the food pusher into the opening of the grinding head.
Your meat grinder is now assembled and ready for use.
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using your meat grinder
WARNING Always make sure the appliance is switched off and unplugged from the
mains supply socket before assembling or disassembling.
Ensure that your meat grinder has been assembled correctly and check that the on/off
reverse switch is in the off position. Plug your meat grinder in to the mains supply socket.
If necessary, cut the food into pieces that will fit easily into the feed head and place it onto the
feed tray. Make sure that meat does not contain any bones.
Place a suitable container under the grinder to catch the minced food.
Switch on the grinder by setting the switch to the on position.
Use the food pusher to gently push the food into the feed tube.
Never feed food into the appliance by hand. ALWAYS use the food pusher.
important notes
When your meat grinder is operated for the first time, there may be a slight burning odour.
This represents no danger to the user and does not indicate a defect in your meat grinder.
The odour will soon disappear.
The grinder must ALWAYS be switched on before adding food.
If the motor slows or stops, this may be due to jammed food. Immediately switch the grinder
off, then set the switch to the reverse position to push the food in the opposite direction.
If this does not cure the problem, switch off the grinder and disconnect it from the mains
supply. Disassemble the grinding head and clean the internal parts.
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using your meat grinder
making sausages
For sausages, you will need casings (either natural or synthetic). For beginners, we recommend
that you use 30mm Hog casing. Meats must be ground and seasoned before making into sausages.
Always keep the meat in the fridge until you are ready to use it.
Insert the shaft of the feed screw into the grinding head.
Position the cutter onto the square end of the feed screw. The cutter has a rounded side and
a sharpened side. The sharpened side must face outwards (away from the feed screw).
Position the coarse grinding plate onto the feed screw spindle. Locate the lugs on either side
of the cutting plate into the two slots of the grinding head.
Insert the sausage nozzle through the securing ring and screw the securing ring onto the
grinding head.
Loosen the locking knob and insert the grinding head into the motor unit opening. You may
need to rotate it slightly until it is seated fully in the motor unit. Tighten the locking knob
securely.
Slot the feed tray into the grinding head.
Insert the food pusher into the opening of the grinding head.
To stuff the casings, first cut the casings into approximately 60cm/122cm (2 or 3 foot) lengths.
Prick the casing with a pin to allow air to escape while stuffing. Gather all of the casing over the
sausage nozzle except for the last four inches. Place the ground and seasoned meat into the
grinder.
Stuff the casing loosely as some casings will expand during cooking. As the casings begin to fill, tie
securely at the end. Distribute the meat through the casing and twist into links as it fills to obtain
the desired size and shape.
Pork shoulder is good to use because of its ideal proportions of fat and lean. Salt may affect the
flavour of sausages stored for long periods in the freezer. If salt is added, plan to use the sausages
within a short time. Without salt, they may be stored in your freezer for up to 2-3 months.
Fresh sausages should be kept tightly wrapped and stored under refrigeration in an airtight
container for a maximum of 2 days. They should always be thoroughly cooked before serving. To
freeze sausages, wrap them carefully and use within 2-3 months.
Home making sausage supplies can be purchased from:
W. Weschenfelder & Sons Ltd.
North Road
Middlesborough
TS2 1DD
Order on line at www.weschenfelder.co.uk or by phone on 01642 247524. When ordering please
ensure you state the product and code: “Breville (Antony Worral Thompson), Meat Grinder MG1“
If ordering sausage skins, you need to request Hog Casings which will fit the nozzle supplied
with this meat grinder. Hog casings are the skins used to produce the slightly thiker Cumberland,
Lincoln and B.B.Q style sausages.
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tips
Raw meat and fish will lose less juices if thoroughly chilled before grinding. When grinding
larger quantities, fats from meats can build up inside the cutter housing, decreasing your
grinder’s efficiency. If this occurs, simply disassemble, wash parts in hot soapy water and
reassemble.
Make sure the food is free of bone, tough tendons, nut shells, etc. before grinding.
You can season meat while grinding (sprinkle onto meat chunks), after grinding (mix into the
meat), or while cooking. When grinding meat for making into sausages, it is best to add the
seasoning to the meat before you grind it, to ensure it is thoroughly mixed through the meat.
Handle meat lightly to avoid it compacting. Good quality beef only needs light shaping. Beef
patties should not be flattened in the pan, as this forces desirable juices out of the meat.
When cooking extra-lean meat, a little fat or liquid (such as suet, eggs or evaporated milk)
will increase the meat flavour and juiciness and make it more tender. Proportions: 2 eggs, 4
tablespoons of evaporated milk or ground suet for each 450g (1 lb)of ground meat
Refrigerate ground meats immediately and cook within 24 hours for better food safety.
After grinding meat, you can clean the feed screw prior to washing by grinding a slice of stale
bread.
ALWAYS wash the grinder thoroughly after grinding raw meat before using your grinder
again.
Breadcrumbs are best made using dry or toasted bread. Make sure all parts of the grinder are
free of moisture before starting.
There are lots of variations for sausages - pork, beef, lamb, venison, pheasant, duck, fish,
seafood and vegetarian.
By making your own sausages at home you can ensure that only the best ingredients and
spices are used, as well as controlling the fat content.
Sausages with a low amount of fat can taste dry. Adding fruits such as chopped apple or raisins
will add moisture back. Alternatively, try onions and mushrooms.
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using your meat grinder

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The cutter is very sharp. To prevent injury, exercise caution when assembling,
disassembling and cleaning the cutter.
Do not immerse the grinder motor unit in water or any other liquid.
Do not use harsh abrasives, chemicals or oven cleaners.
Always unplug from the mains supply when not in use, before inserting or removing parts,
and before cleaning.
Clean the exterior surface with a damp cloth and then polish with a soft dry cloth. Do not use
steel wool pads or harsh/abrasive cleaners.
Wash the food pusher, feed tray, grinder head, securing ring, grinding plates, cutter, feed
screw and sausage nozzle in warm, soapy water. Rinse and dry all parts thoroughly.
Coat the cutter and grinding plates in cooking oil after washing and drying to prevent them
from rusting.
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care and cleaning

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guarantee
This product is guaranteed for a period of 1 year from the date of purchase against mechanical and
electrical defects.
This guarantee is only valid if the appliance is used solely for domestic purposes in accordance with
the instructions provided, that it is not connected to an unsuitable electricity supply, dismantled
or interfered with in any way or damaged through misuse. Under this guarantee we undertake to
repair or replace free of charge any parts found to be defective.
Nothing in this guarantee or the instructions relating to the product excludes, restricts or
otherwise affects your statutory rights.
In line with our policy of continuous development, we reserve the right to change this product,
packaging and documentation without notice.

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Please read these instructions before operating this appliance and retain for future use.
This product is not suitable for use by children, and may not be suitable for persons requiring
supervision unless they receive instruction by a competent person on how to safely use the
product.
important safety instructions
Always ensure hands are dry before handling
the plug or switching on the appliance.
Always use the appliance on a secure, dry
level surface.
Always ensure all parts are assembled
correctly before plugging in and using.
Always avoid contact with moving parts whilst
product is in operation. Keep hands, hair and
clothing as well as other utensils away from
moving parts during operation.
Always switch off, unplug and allow moving
parts to stop before removing or replacing
attachments.
Always switch off and unplug when not in use
and before cleaning and storing.
Always remove all attachments before
cleaning.
Always ensure that all parts of the appliance
and attachments in contact with food products
are washed and cleaned thoroughly.
Always take care when handling the cutting
blades as they are sharp and may cause injury.
Extra care is needed during cleaning.
Always carry out regular checks of the
supply cord to ensure no damage is evident.
Should there be any signs that the cord is
damaged in any way, the entire appliance
should be returned to the Customer Service
Department.
Always return the appliance after a
malfunction, or if it has been damaged in any
manner to the Customer Service Department
for examination, repair or adjustment as
special purpose tool are required.
Never use this appliance outdoors.
Never use the appliance or attachments for
anything other than its intended use. This
appliance is for household use only.
Never immerse the motor body, cordset and
plug in water or any other liquid to protect
against electrical hazards.
Never use harsh, abrasive or caustic cleaners
to clean this appliance.
Never wash removable parts in a dishwasher.
Never allow children to use this appliance.
Close supervision is necessary when the
appliance is near children.
Never place your hand or utensils other than
the food pusher down the food chute whilst
it is in operation, always switch off and unplug
first.
Never attempt to remove or replace
any attachment whilst the appliance is in
operation.
Never let the power cord hang over the edge
of a table or counter, touch hot surfaces or
become knotted.
Never place this appliance on or near a hot
gas or electric burner or where it could touch
a heated oven or microwave oven.
Never use this appliance with a damaged cord
or plug, after an appliance malfunction or if it
has been damaged in any manner.
Never use any attachment not recommended
for, or supplied with the appliance.
Never attempt to grind bones, nuts or other
hard items.

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Approximately 91cm (3 feet) hog casings
500g (1 lb) lean pork, such as shoulder
250g (8oz) pork fat – which can be obtained
from butcher shops
Salt & pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground mace
¼ tsp thyme
25-50g (1-2oz) fresh breadcrumbs
2 egg yolks
ingredients method
pork sausages
1. Process the lean pork and pork fat
through the fine grinding plate. Season
with the salt, pepper, nutmeg, cloves,
mace and thyme.
2. Add the breadcrumbs and egg yolks and
mix well.
3. Refrigerate the mixture for about an
hour, and then process the meat through
the fine grinding plate for one final time.
4. Stuff the casings with the seasoned meat,
twisting them off at approximately 15cm
(6 inch) links.

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ingredientsmethod
italian sausages
1. Crush garlic cloves and fennel seeds and
blend with the salt and pepper. Add to
the meat and pork fat, along with the
crushed chills and mix thoroughly.
2. Grind the seasoned meat and pork fat
with the medium grinding plate.
3. Refrigerate the mixture for about
an hour, and then process the meat
through the medium grinding plate.
4. Stuff the casings with the seasoned
meat, twisting them off at approximately
15cm (6 inch) links.
Approximately 91cm (3 feet) hog casings
900g (2 lbs) lean pork
450g (1 lb) pork fat
2 garlic cloves
2 tsp fennel seeds
1 tbsp salt
½ tsp freshly ground black pepper
1 tsp crushed chillies

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1. Place the ground pork in a glass or
ceramic bowl. Add the cider vinegar
and coarse salt, cover and refrigerate
overnight.
2. Grind the meat with the fine grinding
plate. Add the garlic, chilli powder,
paprika and cumin to the pork and stir
well. Leave the mixture to marinate
for 1 hour or more. Process the meat
through the fine grinding plate for one
final time.
3. Stuff the casings with the seasoned
meat, twisting them off at approximately
15cm (6 inch) links.
Approximately 91cm (3 feet) hog casings
450g (1 lb) ground pork
120 ml cider vinegar
1 tbsp coarse salt
1 tbsp minced garlic
1½ tbsp chilli powder
1½ tbsp ground cumin
2 tsp ground smoked paprika
ingredients method
chorizos