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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.
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