7
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 1-2
days. Freeze uncooked mince that will not
be used within this time frame.
• Mince can be frozen for 2-3 months
• 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.
