Manual Melissa 646034 (page 15 of 22) (English, German, Danish, Polish, Swedish, Norwegian, Finnish)

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TO USE THE MINCER

1. Release the locking screw by turning anticlockwise, 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. Tighten the ring nut manually.

4. Fit the tray. Put the dish/cover under the mincer to catch the

food.

5. Thaw out frozen food thoroughly before mincing. Cut meat

into 2.5cm (1") -wide strips.

6. Press the on off button to switch on. Using the pusher,

gently push the food through, one piece at a time. Don’t

push hard– you could damage your mincer.

7. Press the on off button to switch off. If the machine stalls or

jams during use, switch off. Switch off, unplug and remove

any clogged material.

SAUSAGE FILLER

Base plate

Nozzle

Use pig/hog skin on the 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 , then

slide 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.

6. Fit the base plate - put the notch over the pin.

7. 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.

8. Hold the nozzle on the mincer and screw the ring nut on.

9. Fit the tray.

10. 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.

11. Twist the skin to form sausages

PORK SAUSAGE RECIPE

100g (4oz) dry bread

600g (11.2lb) pork, lean and fat, cut 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.

PASTRY NOZZLE

To make biscuits.

Release the locking screw by turning anticlockwise, then slide

the attachment into the outlet .

Turn it both ways until it locks into place. Then turn the locking

screw clockwise to secure.

Fit the scroll inside the mincer body.

Fit the shaper – put the notch over the pin.

Finally after tightening the ring nut you mount the rail with the

shaper for making biscuits.

Insert the dough in the mincer, press down with the pusher.

KEBBE MAKER

Shaper

Cone

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, 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 – put the notch over the pin.

5. Fit the cone.

6. Screw the ring nut on.

7. Fit the tray.

8. Switch on. Using the pusher, gently push your mixture

through. Cut into lengths.

Stuffed kebbe recipe

outer casing

500g (1lb 2oz) lamb or fat-free mutton, cut into strips 500g (1lb

2oz) bulgur wheat, washed and drained

1 small onion

1. Using the fine screen mince alternative batches of meat and

wheat, adding the onion before the last batch.

2. Mix. Then mince twice more.

3. Push through, using the kebbe maker (see above).

Filling

400g (10oz) lamb, cut into strips

15ml (1tbsp) oil

2 medium onions, finely chopped

5-10ml (1-2tsp) ground allspice

15ml (1tbsp) plain flour

salt and pepper

1. Using the fine screen, mince the lamb.

2. Fry the onions until golden brown. Add the lamb.

3. Add the remaining ingredients and cook for 1-2 minutes.

4. Drain off any excess fat and allow to cool.

To finish

1. Push the casing mixture through, using the kebbe maker.

2. Cut into 8cm (3") lengths.

3. Pinch one end of the tube to seal it. Push some filling – not

too much – into the other end, then seal.

4. Deep fry in hot (190°) oil for about 6 minutes or until golden

brown.

CARE AND CLEANING

The meat chopper's parts are not dishwasher safe.

Power unit

Wipe with a damp cloth and then dry with a dry cloth.

Mincer attachment

1. Loosen the ring nut manually or with the spanner and

dismantle. Wash all the parts in hot soapy water, and then

dry. We don’t recommend dishwasher washing. Never use a

soda solution.

2. Re-assemble.

3. Wipe the screens with vegetable oil, then wrap in

greaseproof paper to prevent discoloring/rusting.

5. Fit the cross pin over the scroll.

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Melissa 646034 Manual

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