Kenwood A950, Manual

Page: 8 / 59

before using for the first time
●
Wash the parts see ‘care and
cleaning’
mincer
Spanner
Ring nut
Mincer screens: fine, medium,
coarse
Cutter
Scroll
Mincer body
Tray
Pusher
Pusher lid
Dish/cover
to assemble
1 Fit the scroll inside the mincer body.
2 Fit the cutter – cutting side
outermost . Ensure it’s seated
properly – otherwise you could
damage your mincer.
3 Fit a mincer screen . Put the notch
over the pin.
●
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; nuts; vegetables;
hard cheese; or peel or dried fruit for
puddings and marmalade.
4 Loosely fit the ring nut.
to use the mincer
1 Pull the catch and remove the
slow speed outlet cover .
2 Hold the catch back and insert the
mincer. Turn it both ways until it
locks into place.
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 to speed 4. Using the pusher,
gently push the food through, one
piece at a time. Don’t push hard
– you could damage your mincer.
sausage filler
Base plate*
Large nozzle* (for thick sausages)
Small nozzle* (for thin sausages)
* Stored in the pusher
Ask your butcher for sausage skin or
mail order from the Natural Casing
Company Ltd, PO Box 133,
Farnham, Surrey GU10 5HT,
England. 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 Pull the catch , and remove the
slow speed outlet cover .
3 Hold the catch back and insert the
mincer body. Turn it both ways until
it locks into place.
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 to speed 3 or 4. 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 ⁄
2
lb) pork, lean and fat, cut
into strips
1 egg, beaten
English
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