Kenwood MG-470: English
English: Kenwood MG-470
English
before using for the first time
safety
1 Remove all packaging.
●
Always ensure bones and rind etc
2 Wash the parts see ‘care and
are removed from the meat before
cleaning’
mincing.
3 Wrap excess cord around the
●
When mincing nuts only feed a few
bracket at the back of the mincer.
down at a time and allow the scroll
to pick them up before adding any
mincer
more.
power unit
●
Always unplug:
attachment outlet
●●
before fitting or removing parts
locking screw
●●
after use
on/off switch
●●
before cleaning.
a
screen storage
●
Always use the pusher supplied.
b
reverse switch
Never put your fingers or utensils in
c
bracket for excess cord
the feed tube.
d
spanner
●
Warning - the cutting blade is sharp,
e
ring nut
handle with care both in use and
f
mincer screens: fine, medium,
cleaning.
g
coarse
●
Ensure the attachment is secured in
h
cutter
position before switching on.
i
scroll
●
To avoid electric shocks, never let
j
mincer body
the power unit, cord or plug get wet.
tray
●
Never use a damaged mincer. Get it
k
pusher
checked or repaired: see ‘Service’.
l
pusher lid
●
Never use an unauthorised
m
dish/cover
attachment.
n
●
Never let the cord hang down where
o
to assemble
a child could grab it - wrap excess
p
cord around the backet at the back
1 Fit the scroll inside the mincer body.
q
of the machine.
2 Fit the cutter – cutting side
●
This mincer is not intended for use
outermost . Ensure it’s seated
by young children or infirm persons
properly – otherwise you
without supervision.
could damage your mincer.
●
Young children should be supervised
3 Fit a mincer screen . Put the notch
to ensure they do not play with the
over the pin.
appliance.
●
Use the fine screen for raw meat;
●
Only use the machine for its
fish; small nuts; or cooked meat for
intended domestic use.
shepherd’s pie or meat loaves.
before plugging in
●
Use the medium and coarse screens
●
Make sure your electricity supply is
for raw meat; fish; nuts; vegetables;
the same as the one shown on the
hard cheese; or peel or dried fruit for
underside of your machine.
puddings and marmalade.
4 Loosely fit the ring nut.
●
This machine complies with
European Economic Community
Directive 89/336/EEC.
4
to use the mincer
to use the sausage filler
1 Release the locking screw by turning
1 If you’re using skin, soak it in cold
anticlockwise , then slide the
water for 30 minutes first.
attachment into the outlet .
2 Release the locking screw by turning
2 Turn it both ways until it locks into
anticlockwise , then slide the
place. Then turn the locking screw
attachment into the outlet .
clockwise to secure.
3 Turn it both ways until it locks into
3 Tighten the ring nut manually.
place. Then turn the locking screw
4 Fit the tray. Put the dish/cover under
clockwise to secure.
the mincer to catch the food.
4 Fit the scroll inside the mincer body.
5 Thaw frozen food thoroughly
5 Fit the base plate - put the notch
before mincing. Cut meat into
over the pin.
2.5cm (1”) -wide strips.
6 If you’re using skin, open it up with a
6 Switch on . Using the pusher,
jet of water. Then put your chosen
gently push the food through, one
nozzle under a running tap and pull
piece at a time. Don’t push hard
the skin onto the nozzle.
– you could damage your
7 Hold the nozzle on the mincer and
mincer.
screw the ring nut on .
●
If the machine stalls or jams during
8 Fit the tray.
use, switch off. Depress the reverse
9 Switch on. Using the pusher, push
switch for a few seconds to
the food through. Don’t push
release the clogged food. Unplug
hard – you could damage your
and remove any clogged material.
mincer. Ease the skin off the nozzle
as it fills. Don’t overfill.
sausage filler
10Twist the skin to form sausages.
r
base plate*
pork sausage recipe
s
large nozzle* (for thick sausages)
t
small nozzle* (for thin sausages)
100g (4oz) dry bread
1
600g (1
⁄2lb) pork, lean and fat, cut
* Stored in the pusher
into strips
Ask your butcher for sausage skin or
1 egg, beaten
mail order from the Natural Casing
5ml (1tsp) mixed herbs
Company Ltd, PO Box 133,
salt and pepper
Farnham, Surrey GU10 5HT,
1 Soak the bread in water, then
England. Use pig/hog skin on the
squeeze.
large nozzle and sheep/lamb skin on
2 Mince the pork into a bowl.
the small nozzle. Or, instead of using
3 Add the remaining ingredients and
skin, roll in breadcrumbs or
mix well.
seasoned flour before cooking.
4 Make into sausages (see above).
5 Fry, grill or bake until golden brown.
5
Filling
kebbe maker
400g (10oz) lamb, cut into strips
u
shaper*
15ml (1tbsp) oil
v
cone*
2 medium onions, finely chopped
5-10ml (1-2tsp) ground allspice
* Stored in the pusher
15ml (1tbsp) plain flour
Kebbe is a traditional Middle Eastern
salt and pepper
dish: deep-fried lamb-and-bulgur-
1 Using the fine screen, mince the
wheat parcels with a minced meat
lamb.
filling.
2 Fry the onions until golden brown.
Add the lamb.
to use the kebbe maker
3 Add the remaining ingredients and
1 Release the locking screw by turning
cook for 1-2 minutes.
anticlockwise , then slide the
4 Drain off any excess fat and allow to
attachment into the outlet .
cool.
2 Turn it both ways until it locks into
To finish
place. Then turn the locking screw
1 Push the casing mixture through,
clockwise to secure.
using the kebbe maker.
3 Fit the scroll inside the mincer body.
2 Cut into 8cm (3”) lengths.
4 Fit the shaper – put the notch
3 Pinch one end of the tube to seal it.
over the pin.
Push some filling – not too much –
5 Fit the cone .
into the other end, then seal.
6 Screw the ring nut on.
4 Deep fry in hot (190˚) oil for about 6
7 Fit the tray.
minutes or until golden brown.
8 Switch on. Using the pusher, gently
push your mixture through. Cut into
care and cleaning
lengths.
power unit
stuffed kebbe recipe
Wipe with a damp cloth, then dry.
outer casing
mincer attachment
500g (1lb 2oz) lamb or fat-free
1 Loosen the ring nut manually or with
mutton, cut into strips
the spanner and dismantle. Wash
500g (1lb 2oz) bulgur wheat,
all the parts in hot soapy water, then
washed and drained
dry. We don’t recommend
1 small onion
dishwasher washing. Never use a
soda solution.
1 Using the fine screen, mince
2 Re-assemble.
alternative batches of meat and
3 Wipe the screens with vegetable oil,
wheat, adding the onion before the
then wrap in greaseproof paper to
last batch.
prevent discolouring/rusting.
2 Mix. Then mince twice more.
There is storage space for 2 screens
3 Push through, using the kebbe
on the power unit .
maker (see above).
4 If you keep the mincer on the
machine, put the dish/cover on the
tray as a dust-cover.
5 You can pull the lid off the pusher
and store the sausage and kebbe
attachments inside.
6
service and customer
care
●
If the cord is damaged it must, for
safety reasons, be replaced by
Kenwood or an authorised Kenwood
repairer.
If you need help with:
●
using your machine or
●
servicing, spare parts or repairs
Contact the shop where you bought
your machine.
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