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All manuals and user guides at all-guides.com
Before reading, please unfold front page showing the illustrations
before using for the first time
G
Wash the parts see 'care and
cleaning'
mincer
a
Spanner
b
Ring nut
c
Mincer screens: fine, medium,
coarse
Cutter
d
e
Scroll
f
Mincer body
g
Tray
h
Pusher
i
Pusher lid
j
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.
G
Use the fine screen for raw meat;
fish; small nuts; or cooked meat for
shepherd's pie or meat loaves.
G
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.
5 Thaw 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
English
piece at a time. Don't push hard
– you could damage your mincer.
sausage filler
Base plate*
k
l
Large nozzle* (for thick sausages)
m
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.
to use the sausage filler
1 If you're using skin, soak it in cold
water for 30 minutes first.
2 Pull the catch
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
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
1
⁄
600g (1
lb) pork, lean and fat, cut
2
into strips
1 egg, beaten
4
, and remove the
.
- put the notch
.
10
.
11
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