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EN
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USE
USE : MEAT MINCER HEAD (FIG.1.1 TO 1.6)
USE : SAUSAGE ACCESSORY (FIG.2.1 TO 2.6)
Wash all accessories in warm water and washing up liquid. Rinse and dry
carefully. Do not put these parts into the dishwasher.
The screen and blades must be kept lubricated. Apply a little culinary oil
to them.
Do not run the appliance empty if the screen has not been oiled.
WARNING! Handle the drums carefully as the blades are extremely sharp.
Prepare all the food you wish to mince, removing any bones, cartilage or
nerves. Thaw frozen food completely before mincing.
Cut the meat into pieces (approximately 2 cm x 2 cm).
What should you do in the event of a blockage?
Stop the mincer by pressing the “0” position on the start/stop button (G).
Then press the “Reverse” button (F) for a few seconds in order to clear
the blocked food.
Press position “I” on the start/stop button (G). to continue mincing.
Important: this accessory can only be used after the meat has been
minced, seasoned and the preparation has been well mixed.
Ease the casing along as it fills. Do not overfill the sausages as this will
stretch the casing.
NB : this operation is easier if two people do it together, one feeding the
mince into the mincer and the other holding the casing in position as it fills.
Make sausages of the desired length by pinching the casing and twisting
it where appropriate.
For the best results take care to prevent air becoming trapped in the casing
during filling and make sausages 10 cm to 15 cm in length (separate the
sausages by tying a knot round the casing).
Purchasing sausage skin casings (for UK only)
Safety instruction booklet LS-123456 is supplied with the appliance.
CAUTION: the safety precautions are part of the appliance. Read them
carefully before using your new appliance for the first time. Keep them
in a place where you can find and refer to them later on.
USE : KEBBE ACCESSORY (FIG.3.1 TO 3.3)
USE : BISCUIT ACCESSORY (FIG.4.1 TO 4.3)
USE : VEGETABLE CHOPPER (FIG.5.1 TO 5.10)
If your local butcher is unable to sell you some sausage skins suitable for
thick sausages, we suggest contacting some of the following companies
(information correct at March 2012):
Ascott Smallholding Supplies Ltd
Units 21/22
Whitewalls - Easton Grey - Malmesbury
Wiltshire SN16 0RD
United Kingdom
Tel: 0845 130 6285 - Fax: 01666 826931
e-mail:sales@asc ott.biz
www.ascott.biz
Scobie & Junor (Estd. 1919) Ltd,
1 Singer Road,
East Kilbride,
Glasgow G75 0XS
Scotland
Tel: 0800 783 7331 (free phone)
Tel: 01355 237041
Fax: 01355 576343
e-mail: [email protected]
www.scobiesdirect.com
W Weschenfelder and Sons Ltd,
2–4 North Road
Middlesborough
TS2 1DD
United Kingdom
Tel: 01642 247524
e-mail: via contact us section on website
HYPERLINK “ http://www.weschenfelder. co.uk”
www.weschenfelder. co.uk
Designa Sausage
15 Buxton Road
Disley
Stockport
Cheshire SK12 2DZ
United Kingdom
Tel: 01663 733499
e-mail: via contact us section on website
HYPERLINK “ http://www.designasausage.com”
www.designasausage.com
Practical tip:
To make extra fine Kebbe or Kefta mince, pass the meat through the
mincer 2 or 3 times until it has the right consistency.
Prepare the dough. Results will be better if the dough is not too stiff.
Choose the design by pointing the arrow to the shape you want. Keep
adding dough until you have made the desired number of biscuits.
Useful tips for best results:
For best results the ingredients you use should be firm. Do not allow food
remains to build up inside the unit. Do not use the appliance to grate
or mince substances which are too hard, such as sugar or large pieces
