Kenwood MG510 serie Manual De Instrucciones página 8

to use the mincer
1 Release the locking screw by
turning anticlockwise
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 frozen food thoroughly
before mincing. Cut meat into
2.5cm (1") -wide strips.
6 Switch on . Using the pusher,
gently push the food through, one
piece at a time. Don't push
hard – you could damage
your mincer.
If the machine stalls or jams during
use, switch off. Depress the
reverse switch
seconds to release the clogged
food. Unplug and remove any
clogged material.
sausage filler
base plate*
large nozzle* (for thick sausages)
small nozzle* (for thin sausages)
* Stored in the pusher
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 Release the locking screw by
turning anticlockwise
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 µ - put the
notch over the pin.
, then slide
.
for a few
, then slide
.
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.
10Twist the skin to form sausages.
pork sausage recipe
100g (4oz) dry bread
⁄
600g (1 lb) pork, lean and fat, cut
2
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.
kebbe maker
shaper*
cone*
* Stored in the pusher
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 ¹, 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
over the pin.
6
.
– put the notch