Filter
Top Products
●
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 ᕣ, then slide the
attachment into the outlet ᕤ.
2 Turn it both ways until it locks into
place. Then turn the locking screw
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 Switch on ᕥ. 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 ᕦ for a few seconds to
release the clogged food. Unplug
and remove any clogged material.
sausage filler
base plate*
large nozzle* (for thick sausages)
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
1 If you’re using skin, soak it in cold
water for 30 minutes first.
2 Release the locking screw by turning
anticlockwise ᕨ, then slide the
attachment into the outlet ᕩ.
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 µ - 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.
10Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
600g (1
1
⁄2lb) 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.
5
p
q
r