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TO USE THE MINCER
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.
3. Tighten the ring nut manually.
4. Fit the tray. Put the dish/cover under the mincer to catch the
food.
5. Thaw out frozen food thoroughly before mincing. Cut meat
into 2.5cm (1") -wide strips.
6. Press the on off 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 on off button to switch off. If the machine stalls or
jams during use, switch off. Switch off, unplug and remove
any clogged material.
SAUSAGE FILLER
Base plate
Nozzle
Use pig/hog skin on the 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 (11.2lb) 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.
PASTRY NOZZLE
To make biscuits.
Release the locking screw by turning anticlockwise, then slide
the attachment into the outlet .
Turn it both ways until it locks into place. Then turn the locking
screw clockwise to secure.
Fit the scroll inside the mincer body.
Fit the shaper – put the notch over the pin.
Finally after tightening the ring nut you mount the rail with the
shaper for making biscuits.
Insert the dough in the mincer, press down with the pusher.
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.
3. Fit the scroll inside the mincer body.
4. Fit the shaper – put the notch over the pin.
5. Fit the cone.
6. Screw the ring nut on.
7. Fit the tray.
8. Switch on. Using the pusher, gently push your mixture
through. Cut into lengths.
Stuffed kebbe recipe
outer casing
500g (1lb 2oz) lamb or fat-free mutton, cut into strips 500g (1lb
2oz) bulgur wheat, washed and drained
1 small onion
1. Using the fine screen mince alternative batches of meat and
wheat, adding the onion before the last batch.
2. Mix. Then mince twice more.
3. Push through, using the kebbe maker (see above).
Filling
400g (10oz) lamb, cut into strips
15ml (1tbsp) oil
2 medium onions, finely chopped
5-10ml (1-2tsp) ground allspice
15ml (1tbsp) plain flour
salt and pepper
1. Using the fine screen, mince the lamb.
2. Fry the onions until golden brown. Add the lamb.
3. Add the remaining ingredients and cook for 1-2 minutes.
4. Drain off any excess fat and allow to cool.
To finish
1. Push the casing mixture through, using the kebbe maker.
2. Cut into 8cm (3") lengths.
3. Pinch one end of the tube to seal it. Push some filling – not
too much – into the other end, then seal.
4. Deep fry in hot (190°) oil for about 6 minutes or until golden
brown.
CARE AND CLEANING
Power unit
Wipe with a damp cloth and then dry with a dry cloth.
Mincer attachment
1. Loosen the ring nut manually or with the spanner and
dismantle. Wash all the parts in hot soapy water, and then
dry. We don’t recommend dishwasher washing. Never use a
soda solution.
2. Re-assemble.
3. Wipe the screens with vegetable oil, then wrap in
greaseproof paper to prevent discoloring/rusting.
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