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clockwise to secure.
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 Press the green button to switch on
. Using the pusher, gently push
the food through, one
piece at a time.
Don’t push hard
– you could damage your
mincer.
7 Press the red button to switch
off
.
●
If the machine stalls or jams during
use, switch off. Press the reverse
button
for a few seconds to
release the clogged food. Switch off,
unplug and remove any clogged
material.
●
Your mincer incorporates a safety
device and should the power to the
mincer be interrupted, it will not start
until the green start button is
pressed.
sausage filler
Base plate
Large nozzle (for thick sausages)
Small nozzle (for thin sausages)
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 Release the locking screw by turning
anticlockwise
, then slide the
attachment into the outlet .
3 Turn 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 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 on. 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.
10 Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
600g (1
1
⁄
2
lb) pork, lean and fat, 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
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 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.
5
q
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s
t
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