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Sunbeam FG5600 manual Sunbeam MultiMincer, Instruction and Recipe Booklet

Models: FG5600

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Sunbeam MultiMincer®

Instruction and Recipe Booklet

FG5600

Please read these instructions carefully and retain for future reference.

Page 1

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Sunbeam FG5600 manual Sunbeam MultiMincer, Instruction and Recipe Booklet

Contents

Instruction and Recipe Booklet Sunbeam MultiMincerFG5600 Sunbeam’s Safety Precautions ContentsUsing your Sunbeam MultiMincer Care and CleaningSunbeam is very safety conscious when Sunbeam’s Safety Precautionsfor the safe use of an electrical appliance Always use extreme care when handling the blade and discsFeeder tray Features of your Sunbeam MultiMincerMincer body Chute Food pusherMincing screw Blade Mincing discs Fastening dialAttachments for your Sunbeam MultiMincer Medium disc Coarse disc Feeder tray Cleaning disc Food catcherFine disc Sausage making attachmentBefore using your Mincer Using your Sunbeam MultiMincerFitting and using the mincing discs Fitting and using the Sausage attachments Using your Sunbeam MultiMincer continuedUsing your Sunbeam MultiMincer continued Fitting and using the Kebbe attachmentsStoring your Sunbeam MultiMincer Handy Hints for Mincing Choose good quality ingredients Fat to meat ratio Handy Hints for Sausage MakingCare and Cleaning Breakfast Sausages Recipes700g pork neck, diced into 5cm pieces 400g chuck steak, diced into 5cm pieces 2 teaspoons onion powderChicken, Spinach and Recipes continuedPine nut Sausages 1/3 cup toasted pine nuts ½ teaspoon celery salt 1 teaspoon saltand Tarragon Sausages Chicken, Lemon Pepper1.1kg Chicken Thigh Fillets, roughly chopped 2 tablespoons coarsely chopped fresh tarragon1kg topside steak, diced into 5cm cubes 2 tablespoons olive oil Bolognaise1 medium onion, chopped finely 1 clove garlic, crushed 2 teaspoons dried basil 280g tomato pasteSang Choi Bow substituted in this recipe. We recommend using the medium disc3 green onions 1 tablespoon peanut oil 1 clove garlic, crushed ½ teaspoon grated fresh ginger1 tablespoon vegetable oil 1 onion, cut into thin wedges Thai Chicken Red Curry1 portion home made red curry paste 1 x 400ml can coconut milk 2 teaspoons sugar 1 tablespoon fish sauce500g fine cracked wheat burghul 500g lean lamb loin, cubed Kebbe1 small onion, roughly chopped 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 tablespoon sea saltPage Page 1300 12 Month Replacement Guarantee0800 AustraliaOr call Or call 1300In Australia In New Zealand