Hamilton Beach A950 User manual

263 Yadkin Road
Southern Pines, NC 28387 4602/1
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Before reading, please unfold front page showing the illustrations
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. Close supervision is necessary when any appliance is used by or
near children.
3. Unplug from outlet when not in use before putting on or taking off
parts and before cleaning.
4. Do not use more than one attachment at a time.
5. Never leave your Food Preparation Machine unattended while it is
operating.
6. For household use only.
7. Avoid contacting moving parts.
8. Never feed food by hand - always use food pusher.
9. Do not use fingers to scrape food away from discharge screens
while appliance is operating. Cut type injury may result.
10. The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock or injury.
SAVE THESE
INSTRUCTIONS
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before using for the first time
●Wash the parts see ‘care and
cleaning’
mincer
Spanner
Ring nut
Mincer screens: fine, medium,
coarse
Cutter
Scroll
Mincer body
Tray
Pusher
Pusher lid
Dish/cover
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 . 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.
to use the mincer
1 Pull the catch and remove the
slow speed outlet cover .
2 Hold the catch back and insert the
mincer. Turn it both ways until it
locks into place.
3 Tighten the ring nut manually.
4 Fit the tray . Put the dish/cover
under the mincer to catch the food.
5Thaw frozen food thoroughly
before mincing. Cut meat into
2.5cm (1”) -wide strips.
6 Switch to speed 4. Using the pusher,
gently push the food through, one
piece at a time. Don’t push hard
– you could damage your mincer.
sausage filler
Base plate
Large nozzle (for thick sausages)
Small nozzle (for thin sausages)
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 Pull the catch , and remove the
slow speed outlet cover .
3 Hold the catch back and insert the
mincer body. Turn it both ways until
it locks into place.
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 to speed 3 or 4. 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
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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
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 Pull the catch , and remove the
slow speed outlet cover .
2 Hold the catch back and insert the
mincer. Turn it both ways until it
locks into place.
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 to speed 1. Using the pusher,
gently push your mixture through.
Cut into lengths.
stuffed kebbe recipe
outer casing
500g (1lb 2oz) lamb or fat-free
mutton, cut into strips
500g (1lb 2oz) bulgur wheat,
washed and drained
1 small onion
1 Using the fine screen, mince
alternative batches of meat and
wheat, adding the onion before the
last batch.
2 Mix. Then mince twice more.
3 Push through, using the kebbe
maker (see above).
Filling
400g (10oz) lamb, cut into strips
15ml (1tbsp) oil
2 medium onions, finely chopped
5-10ml (1-2tsp) ground allspice
15ml (1tbsp) plain flour
salt and pepper
1 Using the fine screen, mince the
lamb.
2 Fry the onions until golden brown.
Add the lamb.
3 Add the remaining ingredients and
cook for 1-2 minutes.
4 Drain off any excess fat and allow to
cool.
To finish
1 Push the casing mixture through,
using the kebbe maker.
2 Cut into 8cm (3”) lengths.
3 Pinch one end of the tube to seal it.
Push some filling – not too much –
into the other end, then seal.
4 Deep fry in hot (190˚) oil for about 6
minutes or until golden brown.
care and cleaning
1 Loosen the ring nut manually or with
the spanner and dismantle. Wash
all the parts in hot soapy water, then
dry. We don’t recommend
dishwasher washing. Never use a
soda solution.
2 Re-assemble.
3 Wipe the screens with vegetable oil,
then wrap in greaseproof paper to
prevent discolouring/rusting.
4 If you keep the mincer on the
machine, put the dish/cover on the
tray as a dust-cover.
5 You can pull the lid off the pusher
and store the sausage and kebbe
attachments inside.
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