●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 and nuts.
4 Loosely fit the ring nut.
to use the mincer
1 Release the locking screw by turning anticlockwise , then slide the attachment into the outlet .
2Turn it both ways until it locks into place. Then turn the locking screw clockwise to secure.
3 Tighten the ring nut manually.
4Fit 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”)
6 Switch on . Using the pusher, gently push the food through, one piece at a time. Don’t push hard
– you could damage your mincer.
●If the machine stalls or jams during use, switch off. Depress the reverse
switch for a few seconds to release the clogged food. Unplug and remove any clogged material.
sausage filler
pbase plate*
qlarge nozzle* (for thick sausages) r small nozzle* (for thin sausages)
* Stored in the pusher
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
1If 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 .
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.
6If 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.
9Switch 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.
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
5ml (1tsp) mixed herbs salt and pepper
1Soak 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.
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