fish; small nuts; or cooked meat for
shepherd’s pie or meat loaves.
l
Use the medium and coarse
screens for raw meat; fish and
nuts.
4 Loosely fit the ring nut.
to use the mincer
1 With the mincer attachment in the
position shown
3
, locate in the
outlet. Rotate the mincer body so
that the feed tube is upright.
2 Tighten the ring nut firmly by hand.
l
If you experience poor results
when mincing meat, switch off and
unplug the machine. Dismantle
and clean the attachment, then re-
assemble the attachment and refit
to the power unit. Tighten the ring
nut using the spanner provided
4
.
3 Fit the tray. Put the dish/cover
under the mincer to catch the food.
4
Thaw frozen food thoroughly
before mincing.
Cut meat into
2.5cm (1”) -wide strips.
5 Switch to speed 2. Using the
pusher, gently push the food down
the feed tube, one piece at a time.
Don’t push hard – you could
damage your mincer.
Note:
Speed 1 is for extruding sausages,
kebbe and for use with the optional
attachments.
l
To prolong the life of your meat
grinder, never operate the
appliance for longer than 20
minutes, (allow a rest period of 10
minutes between batches).
l
If the machine stalls or overheats
during use, it will stop mincing
and emit a quiet humming noise.
In the case of a stall, switch the
machine off, then turn the control
to R (reverse) for a few seconds to
release the clogged food. Switch
off and unplug the machine and
remove any clogged material.
However, if the machine overheats,
switch the machine off and allow
it to cool down for 1 hour before
continuing the mincing operation.
l
When selecting reverse, always
wait until the machine stops
operating before turning the speed
control to the reverse (R) position.
6 Switch off and unplug after use.
7 Loosen the ring nut. If necessay
use the spanner provided.
8 Move the locking lever towards the
back of the unit, then rotate the
feed tube towards the front of the
machine, then pull free.
sausage filler
base plate
large nozzle (for thick sausages)
small nozzle (for thin sausages)
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. Then
open it up with a jet of water and
place your chosen nozzle under a
running tap and pull the skin onto
the nozzle.
2 Fit the scroll inside the mincer
body.
3 Fit the base plate
5
- put the
notch over the pin.
4 Hold the nozzle on the mincer
attachment and loosely screw the
ring nut on.
5 With the mincer attachment in the
position shown
6
, locate in the
outlet. Rotate the mincer body so
that the feed tube is upright.
6 Tighten the ring nut firmly by hand.
7 Fit the tray.
8 Switch on to speed 1. Using the
pusher, push the food down the
feed tube.
Don’t push hard
–
you could damage your
mincer.
Ease the skin off the
nozzle as it fills. Don’t overfill.
9 Twist the skin to form sausages.
6
19618 Iss 5 MG700 multilingual.indd 6
19618 Iss 5 MG700 multilingual.indd 6
28/07/2022 10:25
28/07/2022 10:25
