Lenoxx Healthy Choice MM23 User manual

Model no: MM23
Batch no: PR3727
This appliance is intended for household use only.
Please read and retain these instructions for future reference.

IMPORTANT SAFETY INFO:
• This appliance is intended to be used in household and similar applications such as:
-staff kitchen areas in shops, offices and other working environments;
-farm houses;
-by clients in hotels, motels and other residential type environments;
-bed and breakfast type environments.
• Unplug when assembling and disassembling the appliance.
• When carrying the appliance be sure to hold the body with both hands. Never carry the appliance
by the front attachments.
• Do not fix the cutting blade and cutting plate when using kibbeh attachment.
• Never push products by hand, only use food pusher.
• Do not grind hard food such as bones, nuts, etc.
• Do not grind ginger and other materials with hard fiber.
• Continuous running of the meat mincer must not exceed more than 10 minutes.
• Operate the unit from “ ” to “REV” or from “REV” to “ ” after the previous working condition
stops more than 30 seconds, or it may cause some abnormal case such as moving up and down.
• To avoid jamming, do not force the appliance with excessive pressure.
• When the circuit breaker activates, do not switch on.
• Close supervision is necessary when any appliance is used near children.
• Children should be supervised to ensure that they do not play with the appliance.
• Keep the appliance and the power cord out of reach from children.
• This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliance by a person responsible for their
safety.
• Do not operate this appliance if the cord, plug or the appliance itself is damaged. It must be
repaired or replaced by a qualified service technician.
• Never try to replace the parts and repair the unit by yourself.
• Never immerse the appliance in water or rinse it under a tap.
• To prevent electric shock, do not let any water enter the appliance.
FIRST USE:
• Check that the voltage indicated on the rating label corresponds with the mains voltage in your
home before you connect the appliance.
• Wash all parts except the housing body in warm, soapy water.
• Ensure the REV/•/ switch is in • (OFF) position before it is connected to the mains power.

PARTS:
1) Hopper plate
2) Lock button
3) Power switch
4) Housing body
5) Inlet
6) Kibbeh A attachment
7) Kibbeh B attachment
8) Sausage attachment
9) Cutting plate (coarse)
10) Fixing ring
11) Blade
12) Cutting plate (medium)
13) Feeding screw
14) Cutting plate (fine)
15) Food pusher
16) Head

ASSEMBLY AND USE:
ASSEMBLING
1. Press and hold down the lock button.
2. Hold the head and insert it into the inlet (when
inserting the head, it must be angled to the
3’oclock position). Then move the head
anticlockwise so that the head is inserted tightly
(fig.2). Release the lock button.
3. Place the feeding screw into the grinding head,
long end first, and turn to feed the screw slightly
until it is set into the motor housing (fig.3).
4. Place the blade onto the feeding screw shaft
with the grooves on the blade facing outwards as
illustrated (fig.4). If it is not fitted properly, the
meat will not mince.
5. Place the desired cutting plate (fine, medium or
coarse) after the blade, fitting the protrusions in
the slots (fig.5).
6. Support or press the centre of the cutting plate
with one finger then screw the fixing ring tight
with another hand (fig.6). Do not over tighten.
7. Place the hopper plate on the head and fix it into
position.
8. Locate the appliance on a firm and stable
benchtop or table.
MINCING MEAT
1. Cut the meat (sinew-less, boneless and lean meat is recommended) into 2 centimetre cubes that
will easily fit into the hopper opening.
2. Plug in the appliance and press the REV/•/ switch to (ON).
3. Use the food pusher to feed the meat cubes through the hopper plate (fig.7).
4. After use, switch the appliance to • (OFF) and unplug it from the power supply.
Note: Firm fruits, vegetables and cheeses can also be minced.
REVERSE
In case of jamming, switch the appliance to • (OFF) and then press REV (REVERSE).
• The feeding screw will be rotating in the opposite direction, and the head will empty.
• If the jamming persists, switch the appliance to • (OFF) and unplug it from the power supply
before disassembling and cleaning it.

MAKING KIBBEH:
Kibbeh is a Middle Eastern dish which uses your choice of lean meat, lamb and spices to make small
meat stuffed croquettes which can be deep fried or baked.
Kibbeh Recipe
Filling:
• 100g lamb - minced
• 1 and a half tablespoons of olive oil
• 1 and a half tablespoons of finely diced onion
• Spices to your taste (eg: nutmeg, allspice, cinnamon)
• Salt to your taste
• 1 and a half tablespoons of flour
How to make the filling:
1. Mince the lamb once or twice.
2. Fry the onion in the olive oil and fry until brown. Add the lamb mince and cook it over a medium
heat. Stir occasionally until the meat is fully browned. Add the spices, salt and flour and stir well to
combine.
3. Remove from the heat and set aside to cool.
Kibbeh (outer shell of the croquettes):
• 450g lean meat (you could use beef, lamb or goat)
• 175g flour
• Spices to your taste (eg: nutmeg, allspice, cinnamon, paprika)
• Salt and pepper to your taste
How to make the kibbeh:
1. Mix all the ingredients together in a bowl.
2. Grind the mixture through the mincer three times.
3. Disassemble the mincer by reversing the assembly steps to remove the
cutting plate and blade, keeping the feeding screw inside the head.
4. Place the kibbeh attachments (A and B) onto the feeding screw
together, fitting the protrusions in the slots (fig.8).
5. Screw the cap into place until it fits firmly. Do not over tighten (fig.9).
6. Use the food pusher to feed the kibbeh mixture through the hopper
plate, forming tubes (fig.10). Cut the tubes at 7 centimetre intervals
and place on a tray.
7. To make the stu ffe d c roque ttes , s eal o ne e nd of e ach t ube b y
squeezing it tightly to seal. Press in 1 teaspoon of the filling inside each
tube and then seal the ends.
8. Repeat until all the croquettes are filled and sealed.
9. Chill the kibbeh in the fridge for 1 hour before cooking.

Baking kibbeh:
• Pre-heat the oven to 200 degrees Celsius.
• Line a baking tray with baking paper and place the kibbeh onto the baking tray, evenly spaced out
about 4 centimetres apart.
• Lightly brush the kibbeh with cooking oil.
• Bake for 25 minutes or until they are golden brown.
Deep frying kibbeh:
• Heat vegetable oil in a saucepan so that it is hot enough that you can see some gentle bubbling.
• Deep fry for 4 minutes or until golden brown.
• Deep fry in batches so that the saucepan is not crowded.
Serving kibbeh:
Serve hot or at room temperature with tzatziki sauce, Greek yoghurt and salad.
MAKING SAUSAGES:
Making homemade sausages requires no more than your chosen meat, seasonings, casings and the
meat mincer. Create delicious combinations by mixing different herbs and spices.
1. Assemble the sausage attachment (fig.11).
2. Place the sausage casing around the sausage attachment. Tie the first end of the sausage casing
and then use the food pusher to push the minced meat through. Minced meat must be used, not
meat cubes.
• Sausage casings can be purchased through butcher shops.
3. Once all the minced meat has run through the sausage casing, snip the sausage with scissors and
then tie off the sausage casing at the other end. Use a rolling motion to help easily tie the sausage
casings.
4. Roll and tie individual sections to desired sausage lengths, making sure to remove any air bubbles.
Allow the sausage to rest for 60 – 90 minutes. For best results, refrigerate overnight before
cooking the sausages.

Stovetop sausages:
• Fry in an oiled pan on medium-low heat. Keep them rolling for 20 minutes or until cooked.
Grilling sausages:
• Preheat the grill to a medium flame, place the sausages on the grill and cook for 8-12 minutes.
CLEANING:
DISASSEMBLING
1. Ensure the motor has stopped completely and switch the appliance to • (OFF) and unplug it from
the power supply before disassembling and cleaning it.
2. Disassemble by reversing the assembly steps from 1 – 7.
3. If needed, use a screwdriver (not included) to help remove the
blade from the head. Place the screwdriver between the plate
and the head to separate them (fig.12).
4. Press and hold down the lock button, then while holding the
tube on the head, turn it clockwise to the three o’clock position
to unlock (fig 13).
5. Release the lock button.
CLEANING
1. Remove any leftover meat scraps from the parts.
2. Wash each part in warm soapy water.
3. Do not clean with bleach, thinners or petrol.
4. The housing body must only be wiped with a slightly damp
cloth. Do not immerse the housing body in water.
5. Ensure all parts are dry before they are packed away for storage.

RECIPES:
Here are some hand-picked recipes to help get you started once you have minced your meat in the
Meat Mincer.
Pork Sausages
• 1 kg pork shoulder – minced in the Meat Mincer
• Sausage casing
• 2 tbsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 2 tsp chilli flakes
• 1 tbsp minced garlic
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
1. Place the minced pork into a bowl. Sprinkle the sea salt, black pepper, cumin, chilli flakes, minced
garlic, balsamic vinegar, brown sugar and smoked paprika onto the meat.
2. Then using your hands, gently mix all the ingredients together until they are combined. Do not
over-knead the ingredients.
3. Run the pork mixture through the Meat Mincer.
4. Secure the sausage attachments onto the Meat Mincer. Fit the sausage casing onto the sausage
attachment. Tie the end of the sausage casing.
5. Turn on the Meat Mincer and then use the food pusher to push the minced pork through. Keep
the casing on the sausage attachment secured and allow the minced pork to feed into the casing.
When all the pork has gone into the casing, turn off the Meat Mincer.
6. Slide the remaining casing off of the sausage attachment. Snip the pork sausage with scissors and
then tie off the sausage casing at the other end. Use a rolling motion to help easily tie the sausage
casings. Cut and tie off the sausages into smaller sections, pushing the pork to the tied end and
tying a knot in the open end, each time.
7. Allow the pork sausages to rest for 60 – 90 minutes at room temperature to settle. For best
results, refrigerate overnight before cooking them.
8. Fry in an oiled pan on medium-low heat. Keep them rolling for 20 minutes or until cooked.

Chicken Meatballs
• 1 kg chicken thigh or breast - minced in the Meat Mincer
• 1 cup breadcrumbs
• 2 lightly beaten eggs
• 2 tbsp powdered chicken stock
• 2 tbsp cumin
• 2 tbsp minced garlic
1. Put the minced chicken into a bowl. Add the breadcrumbs, lightly beaten eggs, powdered chicken
stock, cumin and minced garlic.
2. Then using your hands, gently mix all the ingredients together until they are combined.
3. Roll the chicken mixture into small balls.
4. Fry in an oiled pan on medium-low heat. Cook for 3 – 5 minutes or until cooked through.
5. Cook in a tomato-based pasta sauce and serve with cooked pasta.
Lamb Burgers
• 500g lamb – minced in the Meat Mincer
• 1 tbsp minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• Pinch of chilli flakes
• Pinch of sea salt
• Pinch of black pepper
• 1 beaten egg
1. Put the minced lamb into a bowl. Add the minced garlic, cumin, coriander, oregano, chilli flakes,
sea salt and pepper.
2. Then using your hands, gently mix all the ingredients together until they are combined. Add the
beaten egg and mix until incorporated.
3. Shape the lamb mixture into burger patties.
4. Fry in an oiled pan on medium-low heat. Cook for 4 – 5 minutes on each side.
5. Serve on hamburger rolls with desired toppings.

Classic Meatloaf
Meatloaf:
• 750g beef chuck steak – minced in the Meat Mincer
• 1 cup breadcrumbs
• 2 brown onions – diced
• 1 tbsp parsley
• 1 tbsp minced garlic
• 1 lightly beaten egg
• ½ cup tomato sauce
• 1 tbsp Worcestershire sauce
Sauce:
• 2 tbsp brown sugar
• ½ cup tomato sauce
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
1. Pre-heat the oven to 180° C.
2. Put the minced beef into a bowl. Add the breadcrumbs, onion, parsley, minced garlic, lightly
beaten egg, tomato sauce and Worcestershire sauce.
3. Then using your hands, gently mix all the ingredients together until they are combined.
4. Grease a loaf pan. Spoon the beef mixture into the greased loaf pan. Use a spoon to level the top.
5. In a separate bowl, combine the brown sugar, tomato sauce, yellow mustard and Worcestershire
sauce. Mix the sauce mixture well and pour it over the meatloaf in the pan.
6. Bake the meatloaf for 55 – 60 minutes. Drain the excess oil from the pan after baking.
7. Serve with mashed potatoes.