Gastroback 41401 Mincer - Manual (Page 5)

Operating - Mincing meat
The mincer operates absolutely dependently and clean. If any problems should occur while
operating act upon instructions ´Trouble shooting`.
WARNING: For the case that liquid runs over the mincer while operating turn the mincer
OFF immediately and pull the plug. Clean and dry the appliance according to the
instructions ´Care and cleaning`.
TIP: If you use special mince-recipes you can mix the ingredients (for example steamed
onions or spices) with the meat before mincing. This way the ingredients get mixed really
well.
IMPORTANT: The mincer can not mince hard or stingily ingredients (for example: bones,
nuts, ginger). If you use hard ingredients like onions or carrots, you have to steam them before
adding them to the meet. Place a dry towel beside the mincer to dry off overrunning liquids.
1. Cut the meat into small pieces that will fit in the feed funnel and remove hard parts like
bones, shells or stems.
2. Assemble the appliance as described and place a plate or dish in front of the mincer head.
WARNING: Always make sure that the mincer is turned OFF before plugging in the power supply.
3. Plug the power supply cable into a mains socket and switch on the mincer.
WARNING: Never hold your face or other body parts over the feed funnel when the motor is
running because little pieces of food could be thrown out of the feed funnel. Never push the
food into the feed funnel with your fingers or put foreign substances (hair, towels, cutlery) into
the feed funnel. Always use the feedstick for this purpose!
4. Slowly feed the meat pieces into the feed funnel and push down
with the feedstick (see fig. 6). Do not apply excessive force when
pushing down the feedstick. Use only the feedstick to press down
the meat. Never use the fingers!
5. Switch off the mincer after use and disconnect the power
supply cable from the mains socket.
The mincer will easily continuously mince up to 30 kg of meat
(raw, cooked, different kinds of meat). 5 kg of raw meat are minced in 15 minutes max.
IMPORTANT: Operate in a slow and constant pace. Do not try to rush the procedure by
pushing down the meat with force. This way the worm might gets blocked and stops operating.
Only use the feedstick to slowly push down food through the feed funnel. If no meet is coming
out the mincer head eventhough there is still meat in the feed funnel turn the mincer OFF and work
according to the instructions ´Trouble shooting guide`.
6. As soon as the last bit is minced turn the appliance OFF and pull the plug.
7. Clean and disassemble the appliance right after use and make sure that no leftover
food desiccate on the appliance. Work according to the instructions ´Care and cleaning`.
Sausage filler - Chopper attachments
Ingredients for the filling:
100 g mutton, once or twice minced with the mincer
1 1/2 tablespoon olive oil
1 1/2 tablespoon fine chopped onions
1/3
teaspoon grounded pimento
1/2 teaspoon salt
1 1/2 tablespoon flour
Ingredients for the wrapping:
at least 450 g fatless meet of mutton, calf or beef
the most 150-200 g flour*
1
teaspoon grounded pimento
1 teaspoon grounded nutmeg
1 pinch of chillipowder
1 pinch of pepper
*The consistency of the wrap is better if you use less flour and more meet.
1. Prepare the filling: Steam the onions. Mince the meet once or twice with the mincer and then
mix the ingredients.
2. Prepare the wrapping: Mince the meet for the wrapping 3 times in total. For the first minc-
ing procedure use the mincer plate – 8 mm then use the mincer plate – 5mm. After mix-
ing all the ingredients for the wrapping mince it one more time with the 5 mm mincer
plate.
3. Unscrew the closing ring and take out the mincer plate and crossed-blade knife. Operate
according to the instructions ´disassembling` the appliance.
WARNING: Do not cut yourself removing the crossed-blade knife
4. Assemble the appliance this time with the chopper attachments.
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