to assemble
1 Fit the scroll inside the mincer body.
2 Fit the cutter – cutting side
outermost . Ensure it’s seated
properly – ot erwise you
could damage your mincer.
3Fit a mincer screen . Put the notch
over the pin.
lUse the ine screen or raw meat;
ish; small nuts; or cooked meat or
shepherd’s pie or meat loaves.
lUse the medium and coarse screens
or raw meat; ish and nuts.
4 Loosely it the ring nut.
to use the mincer
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 ood.
5T aw frozen food t oroug ly
before mincing. Cut meat into
2.5cm (1”) -wide strips.
6 Switch on . Using the pusher,
gently push the ood through, one
piece at a time. Don’t pus ard
– you could damage your
mincer.
lI the machine stalls or jams during
use, switch o . Depress the reverse
switch or a ew seconds to
release the clogged ood. Unplug
and remove any clogged material.
sausage filler
base plate*
large nozzle* ( or thick sausages)
small nozzle* ( or thin sausages)
* Stored in the pusher
Use pig/hog skin on the large nozzle
and sheep/lamb skin on the small
nozzle. Or, instead o using skin, roll
in breadcrumbs or seasoned lour
be ore cooking.
to use the sausage iller
1 I you’re using skin, soak it in cold
water or 30 minutes irst.
2Release the locking screw by turning
anticlockwise , then slide the
attachment into the outlet .
3Turn 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 I you’re using skin, open it up with a
jet o 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 ood through. Don’t pus
ard – you could damage your
mincer. Ease the skin o the nozzle
as it ills. Don’t over ill.
10Twist the skin to orm sausages.
pork sausage recipe
100g (4oz) dry bread
600g (11⁄2lb) pork, lean and at, 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.
kebbe maker
shaper*
cone*
* Stored in the pusher
Kebbe is a traditional Middle Eastern
dish: deep- ried lamb-and-bulgur-
wheat parcels with a minced meat
illing.
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