Meat Grinder - Russell Hobbs 20355-56 Instructions Manual

41 Pull the sieve out of the body.
42 Pull the shaft out of the body.

#3 MEAT GRINDER

43 This tool can be used for grinding meat, making sausages, or making kebbe.
44 Push the shaft into the body.
45 Fit the blade to the front of the shaft.
46 The flat side of the blade should be towards the screen.
47 Fit the screen you want to use.
48 The slot in the edge of the screen fits over the lug inside the front of the body.
49 Fit the ring nut to the front of the body and tighten it by hand.
C GRINDING
50 Cut meat into strips 25mm square, and not more than 50mm long.
51 If you want an even finer grind, put the meat twice through the fine screen.
52 When you've finished, run scraps of bread through the grinder to clear the screen.
C SAUSAGES
53 Push the shaft into the body.
54 Fit the sausage backplate.
55 Put the front of the sausage nozzle through the centre of the ring nut.
56 Align the rear of the sausage nozzle with the front of the backplate.
57 Fit the ring nut to the front of the body and tighten it by hand.
58 Soak sausage skins in water for at least 10 minutes before using.
59 Slide the sausage skin over the outside of the sausage nozzle till almost all the skin is on the
nozzle.
60 Tie a knot in the free end of the skin.
61 Hold the skin with one hand.
62 Run the appliance, to force meat into the skin.
63 Tighten or loosen your grip on the skin, to regulate the thickness of the sausage.
64 When you have filled a length of sausage, pinch and twist the skin every 120mm or so to
make individual sausages.
C KEBBE
65 Kebbe is an outer casing made from 50% ground meat and 50% bulgur wheat, stuffed with
spiced meat and/or vegetables, sealed at the ends, then baked/fried.
66 Use the fine screen.
67 Grind the meat.
68 Soak the bulgur wheat in water, drain, and grind.
69 Mix the ground meat and bulgur wheat.
70 Grind the mixture twice.
71 Switch off, unplug, then remove the screen and blade.
72 Push the shaft into the body.
73 Fit the kebbe backplate.
74 Put the front of the kebbe nozzle through the centre of the ring nut.
75 Align the rear of the kebbe nozzle with the front of the backplate.
76 Fit the ring nut to the front of the body and tighten it by hand.
77 Run the appliance till you have a short (80-100mm) hosepipe of meat.
78 Crimp the free end of the hosepipe.
79 Cut the other end from the appliance.
80 Fill with your chosen filling, then crimp the other end of the hosepipe.
81 Repeat till all the wheat/meat mixture is used up.
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