Handy Hints for Mincing
•Remove all large pieces of fat from meat before mincing.
•For fatty cuts of meat we recommend that you cut meat into 5cm cubes. For lean cuts of meat; cut into strips approximately 15cm long and 5cm thick or into cubes.
•Remove any bones from meat as this may damage the mincer.
•To make sure that all meat has come through mincing, place a 20cm sheet of crushed baking paper into the mincer after the last piece of meat. This will push through any remaining meat and will not damage the mincer.
•If changing mincing discs or changing to another attachment, always ensure that any meat that is around the fastening dial or blade is removed. This will ensure that all parts will reassemble and operate correctly.
•Minced meat should be used within
•Mince can be frozen for
•Thaw mince in refrigerator overnight, DO NOT refreeze uncooked meat.
•When cooking mince it needs to be cooked thoroughly. Mince that has been used for hamburgers or meat patties should be cooked until well done.
11
