Sunbeam FG5600 User's Manual
Contents
1. for a further 10 minutes or until the meatballs are cooked through Serve in long crusty bread rolls as a sub sandwich or with pasta Serves 6 8 19 Recipes continued Kebbe Outer casing 500g fine cracked wheat burghul 500g lean lamb loin cubed 1 small onion roughly chopped 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 tablespoon sea salt Filling 350g lamb leg steak cubed 20g butter 25g pinenuts 1 medium onion chopped finely 2 tablespoons chopped fresh mint Jo teaspoon ground black pepper L teaspoon ground white pepper 1 teaspoon sea salt OUTER CASING 1 Place cracked wheat in a large bowl and cover with cold water Allow to soak for minimum of 30 minutes drain and reserve 2 Assemble MultiMincer with the blade and fine disc 3 Turn MultiMincer on and mince lamb add the onion before the last batch 4 Ina large bowl combine the meat with the cracked wheat pepper and salt Mix by hand until thoroughly combined 5 Remove fine mincing disc and blade and insert medium disc without blade Place lamb and cracked wheat mixture through mincer Refrigerate for 1 hour FILLING 1 Assemble MultiMincer with the blade and medium disc 2 Turn MultiMincer on and slowly add lamb pieces into the chute using the food pusher 3 Heat butter in a large frying pan over medium heat Add pine nuts and cook 2 3 minutes or until golden Remove and set aside 4 Fry o2. onions until translucent 4 Place bread in a bowl of water and remove immediately Gently squeeze out some of the water 5 Combine the onions bread herbs sauce salt pepper and mince Mix until well combined 6 Place sausage mince into a piping bag fitted with a wide round nozzle Cut pastry in half and pipe a line of mince down the centre of each pastry half Roll to enclose 7 Cut pastry in 4 sausage rolls and place onto baking trays seam side down Brush with egg and sprinkle with sesame seeds Bake in hot oven for about 15 20 minutes or until golden brown Tip For a different flavour you can replace lamb with pork neck For party size sausage rolls simply cut into smaller rolls Recipes continued Bolognaise Serves 6 1kg topside steak diced into 5cm cubes 2 tablespoons olive oil 1 medium onion chopped finely 1 clove garlic crushed 2 teaspoons dried basil 280g tomato paste 1 x 800g can peeled chopped tomatoes 2 cups water Salt and pepper 1 Assemble MultiMincer with the blade and medium disc 2 Turn MultiMincer on and slowly add beef pieces into the chute using the food pusher Reserve and set aside 3 Heat oil in a large pan over medium high heat add onion and garlic and cook 2 3 minutes or until onion has softened 4 Add dried basil and mince cook stirring frequently for 4 5 minutes or until mince is brown and crumbly 5 Stir in tomato paste and cook for 1 minute add choppe
3. over the nozzle and loosely secure by screwing on the fastening dial See Figure 3 6 Align chute into the mincer body using arrows as a guide Press the lock unlock button and twist to lock into place 8 10 11 12 13 Tighten the fastening dial using the spanner to ensure all elements are securely in place Place the food catcher underneath the fastening dial for sausage collection and place the feeder tray on top of the chute See Fig 4 Figure 4 If using fresh sausage skins soak it in cold water for approximately 30 minutes before using on the nozzle attachment Plug the power cord into a 230 240V AC power outlet and turn the power ON Switch on mincer Using the pusher push the sausage mixture into the chute As the mixture comes through the nozzle ease the skin off as it fills Twist the skin at the desired length to form individual Sausages once all of the casings are filled See tips on sausage making on page 12 for further information on sausage making Using your Sunbeam MultiMincer continued Fitting and using the Kebbe attachments 1 Place the mincer body facing you on a level dry surface Fit the mincing screw inside the chute Fit the kebbe shaper Fit the kebbe cone over the shaper Ol Oe I Secure the kebbe attachments with the fastening dial Loosely secure with fastening dial do not use spanner until chute is locked into mincer body See figure
4. person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance e Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recom
5. temperatures must reach 70 75 c Intentional piercing of sausage skin releases much needed moisture but prevents the sausage from possibly splitting and being disfigured Thing to look for when making sausages e Choose good quality ingredients e Fat to meat ratio 30 70 e Spices and seasoning should be combined in amounts that compliment the type of meat in the sausage Casings can be purchased from the butcher that have supplied you with your fresh meat If preserved in salt it should be soaked in lukewarm water for up to 30 minutes before use Flush skins with cold water to expel excess salt Unused fresh casings must be drained covered with salt and frozen Sausages should be stored in an air tight container or sealed with cling film in the refrigerator A good way to make sure that all the sausage mince has come through the mincer is to break up 1 2 slices of bread and push though mincer this will force any remaining mixture into the casing Gentle cooking over medium heat prevents interior from boiling which in turn bursts the skin leaking out moisture and flavour This then produces a hard textured product Care and Cleaning When you have completed mincing unplug the mincer from the power outlet Ensure that all accessories and attachments are washed thoroughly with hot soapy water To remove meat that is stuck in the fine and medium discs align the holes of the mincing disc with the cleaning dis
6. 5 Figure 5 ep 6 Align chute into the mincer body using arrows as a guide Press and hold the lock unlock button to twist and lock into place Use the spanner to tighten the fastening dial to ensure all elements are securely in place 7 Place the feeder tray on top of the chute See Fig 6 Figure 6 8 Plug the power cord into a 230 240V AC power outlet and turn the power ON 9 Switch on mincer 10 Using the pusher push the kebbe mixture into the chute 11 Cut kebbe into desired lengths Tip For full kebbe recipe and suggestions see page 20 Storing your Sunbeam MultiMincer The Sunbeam MultiMincer was designed so that all attachments can be stored in two unique storage components 1 Attachments can be stored inside the food pusher as shown below lt 0 400 2 Storage of food pusher cleaning disc spanner and food pusher in Food catcher Feeder tray 3 Cord Storage The power cord can be stored by pushing it into the back of the motor base 10 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 minc
7. Sunbeam MultiMincer Instruction and Recipe Booklet FG5600 Please read these instructions carefully and retain for future reference Contents Sunbeam s Safety Precautions Features of your Sunbeam MultiMincer Attachments for your Sunbeam MultiMincer Using your Sunbeam MultiMincer Storing your Sunbeam MultiMincer Handy Hints for Mincing Handy Hints for Sausage Making Care and Cleaning Recipes OO A Ww 11 12 13 14 Important instructions retain for future use adhe Fyi Le Maul olla sai yo Shs aa TRATES LARS ebe Assurez vous que les pr cautions ci dessus relatives a la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen verstanden werden BeBaldvete nwo ol napan vw mpopuAd eic aopasiag yivovtat KaTavont c Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere LRORERREK lt b s REENER CSL Yeepete ce peka norope CrlomMeHaTuTe Mepkn Ha npetnaanusect ce 7o6po pas6paHn Aseg rese de que las precauciones de seguridad precedentes sean bien comprendidas Dyin dhs Laia YL Glablital aS AE gS EN b DN a CA A dasuulen Aner 2eZntGg ae 2mlage nrfuadn D kabel Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki m chac rang nh ng bi n ph p l m an to n k tr n duge hi u r Sunbeam s Safety Precaut
8. c Push the cleaning disc into the mincing disc As shown in figure 1 Any meat stuck in the mincing disc will be pushed out Any remaining meat that is still in the mincing disc should be washed off using a soft sponge and hot soapy water To remove foods from the coarse disc rinse disc under cold running water to force meat from holes Any remaining meat stuck on the mincing disc should be washed off using a soft sponge and hot soapy water Ensure that all attachments and discs are dried thoroughly before storing If discs are not dried rust may occur on the discs Tip To store mincing discs we recommend rubbing a little vegetable oil on the outside of the discs Warning Take care in washing all attachment components to ensure that there is no food particles left in around the mincing discs sausage kebbe making attachments blade and mincing screw We do not recommend dishwashing any of the mincing attachments Note Always unplug the mincer to clean Do not wash immerse the mincer body in water clean this part only by wiping using a damp cloth Figure 1 Cleaning disc 13 Recipes Breakfast Sausages Makes approx 1kg 700g pork neck diced into 5cm pieces 400g chuck steak diced into 5cm pieces 2 teaspoons onion powder 2 teaspoons salt Jo teaspoon ground white pepper 2 tablespoons rice flour 1 3 cup cold water 1 Assemble MultiMincer with the blade and medium disc 2 Turn MultiMin
9. cer on and slowly add beef pieces into the chute using the food pusher 3 Place mince into large bowl 4 Whisk remaining ingredients until smooth pour flour mixture over the beef and mix through thoroughly 5 Remove blade and disk and attach base plate and the thin or thick sausage making attachment 6 Thread sausage casing onto nozzle Tip For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle 7 Turn Multimincer on and add the sausage mixture into the chute Once the mixture starts to come through the nozzle hold the casing at the tip of the nozzle to ensure that the mixture evenly comes through the casing Tip The type of meat can be varied to your choice 14 Italian Sausages Makes approx 1kg 1 1kg pork neck diced into 5cm pieces 2 tablespoons finely chopped parsley 1 clove garlic crushed 2 tablespoons rice flour 2 teaspoons salt 1 teaspoon ground black pepper L teaspoon cayenne pepper L teaspoon chilli flakes IG cup red or white wine 1 Assemble MultiMincer with the blade and coarse disc 2 Turn MultiMincer on and slowly add pork pieces into the chute using the food pusher 3 In a large bowl combine pork mince parsley and garlic 4 Whisk remaining ingredients until smooth pour over the beef mix and stir through thoroughly 5 Remove blade and disc and attach base plate and the thin or thick sausage making at
10. d tomatoes and water and bring to the boil Reduce heat to medium cover and simmer 20 minutes or until mixture has reduced and thickened Quick Lasagne Serves 8 10 1 quantity bolognaise mixture 375g large instant lasagne sheets 500g blend grated mozzarella cheddar and parmesan cheese 350g fresh ricotta 1 Preheat oven to 200 c 2 Lightly grease a 40cm x 22cm approx size deep baking dish Spoon enough meat sauce on base to just cover Place a layer of lasagne sheets to cover base 3 Spoon about one third of the remaining meat sauce over the lasagne sheets to cover well Sprinkle about one third of the blended cheese only over the meat Place another layer of lasagne sheets on top 4 Spoon another one third meat sauce over the lasagne sheets then spoon the fresh ricotta over the meat sauce Top with more lasagne sheets Repeat with the remaining meat sauce and another one third of the cheese Top with the last layer of lasagne sheets and sprinkle with the remaining cheese 5 Loosely cover lasagne with aluminium foil and bake for 40 minutes Remove foil and bake uncovered for a further 20 minutes or until the top is golden and the lasagne sheets are cooked To test place a small sharp knife through the lasagne if soft the sheets are cooked 17 Recipes continued Sang Choi Bow Serves 4 as an entr e You will need approximately 400g of chicken breast for this recipe Pork can be substituted in this reci
11. dium and stir in coconut milk sugar and fish sauce 3 Add chicken and capsicum and simmer for about 3 minutes or until chicken is just cooked Stir through bamboo shoots and sugar snap peas and simmer a further 1 2 minutes 4 Serve hot with steamed jasmine rice and fresh coriander leaves Tip If using store bought curry paste use 2 3 tablespoons to taste Matt s Meatballs T 3kg lean beef 7 3 cup packaged breadcrumbs 3 2 2 1 2 eggs tablespoons Worcestershire sauce teaspoons dried sweet basil teaspoon dried oregano cloves garlic crushed salt and pepper 2 tablespoons olive oil Sauce 1 onion sliced 2 cloves garlic crushed 2 tablespoons tomato paste green capsicum sliced 1 red capsicum sliced litre bottled tomato sauce 1 Assemble MultiMincer with the blade and fine disc Turn MultiMincer on and slowly add beef pieces into the chute using the food pusher Combine meatball ingredients roll into balls slightly smaller than golf balls Heat half of the oil in a frying pan over a medium heat Cook meatballs in batches until browned all over Remove from pan Heat remaining oil in frying pan cook onions and garlic stirring until the onions are translucent Add tomato paste and cook for about 1 2 minutes or until fragrant Add capsicums cook stirring occasionally until tender Add sauce and cook for 10 minutes Reduce heat add meatballs and cook covered
12. ed onto the chute Food catcher Place underneath chute for mince and sausage collection Also doubles as a storage unit to store attachments use the feeder tray as the lid Wu Attachments for your Sunbeam MultiMincer Fine disc Sausage making attachment Thick nozzle thin nozzle base plate Feeder tray Food catcher Kebbe making attachments Kebbe cone kebbe shaper db Spanner Using your Sunbeam MultiMincer Before using your Mincer Wash all attachments in warm soapy water using a mild detergent Dry each part thoroughly before use Before you assemble the mincer ensure that the power cord is unplugged NOTE All attachments must be firmly in place before using the appliance Ensure that the mincing screw and blade are firmly in place inside the mincer body and the mincer discs or sausage maker attachments are secured with the fastening dial Fitting and using the mincing discs 1 Place the mincer body facing you on a level dry surface 2 Fit the mincing screw inside the chute 3 Fit the blade over the mincing screw ensuring that the flat smooth side of the blade faces the mincing screw away from the mincing disc 4 Fit the disc depending on the type of mince your require this will either be a fine medium or coarse disc 5 The fastening dial then fits over the disc and screws into place Do not tighten this fastening dial ye
13. er 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 Il Handy Hints for Sausage Making Salt is an important component of sausage making It is responsible for the control of growth of micro organisms It also aids in dissolving the myosin protein out of the muscle fibres which then acts as a glue to bind the meat together Freshly made sausages are better when allowed to sit in the refrigerator for a minimum of 12 hours and for up to 24 hours Fresh sausages are highly perishable products as they do not contain the preservatives that are present in most store bought sausages They should be cooked within 2 3 days of being made or frozen Ideally sausages should contain up to 30 fat content to provide a tender and moist product Sausages should be thoroughly cooked to kill all microbes Internal
14. iander root Y4 cup chopped red shallots 1 3 cup chopped fresh garlic 1 Preheat a grill on High Wrap shrimp paste in aluminium foil and place onto a baking tray Grill 1 2 minutes and turn over and repeat Alternatively place onto a hot barbeque hot plate and cook 1 2 minutes each side Remove and set aside to cool 2 Remove stalks and seeds from chillies place in a bowl Pour over boiling water to cover and soak for 20 minutes or until softened Drain chillies and roughly chop Place chillies into a bowl with remaining ingredients mix well 3 Assemble MultiMincer with the blade and fine disc 4 Turn MultMincer on and slowly add paste ingredients into the chute using the food pusher Repeat once or twice more depending on the fineness of paste you require 5 Store paste in an airtight container for up to 3 days Alternatively freeze for up to 6 months Recipes continued Thai Chicken Red Curry 1 tablespoon vegetable oil 1 onion cut into thin wedges 1 portion home made red curry paste 1 x 400ml can coconut milk 2 teaspoons sugar 1 tablespoon fish sauce 750g chicken breast fillet sliced thinly 1 red capsicum deseeded and sliced 230g can bamboo shoots drained 100g sugar snap peas Coriander leaves to serve Serves 4 1 Heat oil in a wok over high heat add onion and cook 1 2 minutes stirring frequently or until softened 2 Add red curry paste and cook 1 minute Reduce heat to me
15. ions SAFETY PRECAUTIONS FOR YOUR SUNBEAM MULTIMINCER Always use extreme care when handling the blade and discs Unplug from power outlet when not in use before putting on or taking off attachments and before cleaning Only use the pusher that is supplied with this mincer Do not put your fingers or any utensil into the feeder chute Do not contact moving parts at all times Do not put hot meat into the mincer All discs and attachments should be removed with care before cleaning Only use the attachments and accessories provided and recommended by Sunbeam Do not overload the mincer Do not operate for more than 1 minute at a time while mincing heavy loads This does not apply to any of the recipes in this booklet Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service
16. is defective advise you on how to obtain a replacement or refund Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear Similarly your 12 Month Replacement Guarantee does not cover freight or any other costs incurred in making a claim Please retain your receipt as proof of purchase The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the appliance Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Should your appliance require repair or service after the guarantee period contact your nearest Sunbeam service centre For a complete list of Sunbeam s authorised service centres visit our website or call Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam co nz 0800 786 232 26 Vestey Drive Mt Wellington Auckland New Zealand Need help with your appliance Contact our customer service team or visit
17. ld the casing at the tip of the nozzle to ensure that the mixture evenly comes through the casing Merguez North African Sausages 1 1kg lamb shoulder diced into 5cm cubes Makes approx 1kg 1 tablespoon finely chopped mint leaves 2 cloves garlic crushed 2 tablespoons rice flour 1 tablespoon sweet paprika 1 tablespoon ground cumin seed 2 teaspoons salt IG cup cold water 1 Assemble MultiMincer with the blade and coarse disc 2 Turn MultiMincer on and slowly add lamb pieces into the chute using the food pusher 3 In a large bowl combine the lamb mince mint and garlic 4 Whisk remaining ingredients until smooth pour mixture over the beef mix amp stir through thoroughly 5 Remove blade and disc and attach base plate and the thin or thick sausage making attachment 6 Thread sausage casing onto nozzle Tip For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle 7 Turn MultiMincer on and add the sausage mixture into the chute Once the mixture starts to come through the nozzle hold the casing at the tip of the nozzle to ensure that the mixture comes through the casing evenly 15 Recipes continued Chicken Lemon Pepper and Tarragon Sausages 1 1kg Chicken Thigh Fillets roughly chopped 2 tablespoons coarsely chopped fresh tarragon Jo teaspoon ground white pepper 2 teaspoons lemon pepper seasoning 1 teaspoon salt 2 tablespoon
18. mended Appliances are not intended to be operated by means of an external timer or separate remote control system This appliance is intended to be used in household and similar applications such as Staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood Features of your Sunbeam MultiMincer Feeder tray Use the Feeder Tray to hold food ready for mincing Mincer body Houses the powerful 600 watt motor 1500W Locked Rotar Delivers high torque at low speeds to grind and mince through the toughest meat cuts Non slip rubber feet Makes the unit sturdy preventing it from slipping or scratching the benchtop Food pusher Guides meat safely through the chute to hit the mincing screw for Superior mincing results Chute The chute houses the mincing screw and blade Use the food pusher to direct food through the chute to the mincing screw and blade Mincing screw Blade Mincing discs Fine Medium and Coarse Fastening dial Locks the mincing discs sausage and kebbe attachments firmly into place Use the spanner to ensure it is firmly screw
19. nion in same pan until golden 5 Add lamb mince and cook for 5 6 minutes or until browned do not overcook Season with salt and pepper Stir through mint and pine nuts Allow to cool completely TO ASSEMBLE 1 Assemble MultiMincer with the kebbe making attachments 2 Turn MultiMincer on and push the casing mixture through the chute using the food pusher 3 Cut into 8cm 3 inch lengths 4 Pinch one end of the tube to seal it Spoon a little filling into the other end then seal 5 Deep fry in hot oil for about 6 minutes or until golden brown Tip Kebbe can be frozen Kebbe can be cooked fresh or straight from the freezer This will take approximately 3 4 minutes fresh or 4 6 minutes from frozen Please be careful when frying as oil may spatter Kebbe recipe courtesy of Chemouni Elsayed Notes Notes Simnbeam 12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase 3 months commercial use due to faulty materials or manufacture we will replace it for you free of charge Should you experience any difficulties with your appliance please phone our customer service line for advice on 1300 881 861 in Australia or 0800 786 232 in New Zealand Alternatively you can send a written claim to Sunbeam at the address listed below On receipt of your claim Sunbeam will seek to resolve your difficulties or if the appliance
20. our website for information and tips on getting the most from your appliance In Australia Visit www sunbeam com au Or call 1300 881 861 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 IML is a registered trademark Sunbeam MultiMincer is a registered trademark of Sunbeam Corporation ade in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 2011 ABN 45 000 006 771 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia Unit 3 Building D 26 Vestey Drive t Wellington Auckland ew Zealand Sunbeam Corporation is a division of GUD Holdings Ltd 8 11
21. pe We recommend using the medium disc 3 green onions 1 tablespoon peanut oil 1 clove garlic crushed Y teaspoon grated fresh ginger 6 fresh shitake mushrooms chopped finely 350g chicken mince 4 lettuce leaves to serve 2 teaspoons sesame seeds toasted Sauce 1 tablespoon shao hsing wine 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 teaspoon sesame oil 1 teaspoon white sugar 1 Separate white and greens parts of onions Finely chop the white parts and thinly slice the green Keep separate and set aside 2 Heat oil in a wok over high heat add garlic ginger mushrooms and white parts of green onions and cook stirring frequently for 1 minute 3 Add chicken mince and cook 3 4 minutes or until golden and crumbly 4 Combine sauce ingredients in a separate bowl mix well Pour into chicken mince and stir fry 3 minutes or until chicken mince is cooked and sauce has thickened Stir through green parts of green onions 5 Spoon into lettuce cups sprinkle with sesame seeds and serve immediately Tip Shoa Hsing wine oyster sauce hoisin sauce and sesame oil are all available in Asian supermarkets 18 Red Curry Paste Makes approx 1 cup 2 teaspoons shrimp paste 16 20 dried long red chillies 2 teaspoons salt 2 tablespoons chopped galangal 4 tablespoons chopped lemongrass 6 kaffir lime leaves stems removed and sliced thinly 2 teaspoons scraped and chopped cor
22. s rice flour 3 cup cold water 1 Assemble MultiMincer with the blade and coarse disc Makes approx 1kg 2 Turn MultiMincer on and slowly add chicken pieces into the chute using the food pusher 3 In a large bowl combine the chicken tarragon lemon and white pepper 4 Whisk remaining ingredients until smooth pour mixture over the chicken mix and stir through thoroughly 5 Remove blade and disc and attach base plate and the thin or thick sausage making attachment 6 Thread sausage casing onto nozzle Tip For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle 7 Turn Multimincer on and add the sausage mixture into the chute Once the mixture starts to come through the nozzle hold the casing at the tip of the nozzle to ensure that the mixture evenly comes through the casing 16 Sausage rolls Makes 24 350g blade or chuck steak diced into 5cm cubes 350g lamb shoulder diced into 5cm cubes 1 tablespoon oil 1 onion chopped finely 3 slices bread crusts removed L teaspoon dried oregano L teaspoon dried basil 2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire sauce Salt and pepper 3 sheets puff pastry 1 egg beaten sesame seeds optional 1 Assemble MultiMincer with the blade and fine disc 2 Turn MultiMincer on and slowly add beef and lamb pieces into the chute using the food pusher 3 Heat oil in a skillet and cook
23. t as it will be harder to lock into the mincer body See Fig 1 Figure 1 6 Align chute into the mincer body using arrows as a guide Press and hold the lock unlock button to twist and lock into place 7 Once the mincer body is in place tighten the fastening dial using the spanner to ensure all elements are securely in place See figure 2 8 Place the food catcher underneath the fastening dial for mince collection and the feeder tray on top of the mincer chute See figure 2 Figure 2 9 Place prepared meat in feeder tray Plug the power cord into a 230 240V AC power outlet and turn the power ON 10 Switch the mincer on by pressing ON button Using the food pusher gently push meat through the chute NOTE Do not use excessive force to push meat through the mincing chute as it could damage the appliance CAUTION Do not use anything else apart from the pusher supplied with this mincer to push meat through the chute NEVER use your hands fingers to push meat through the chute Using your Sunbeam MultiMincer continued Fitting and using the Sausage attachments 1 Place the mincer body facing you on a level dry surface Fit the mincing screw inside the Chute 3 Fit the base plate over the mincing screw Figure 3 so the dome is facing outwards Fit either the thick or thin sausage nozzle over the base plate While holding the sausage nozzle in place screw the fastening dial
24. tachment 6 Thread sausage casing onto nozzle Tip For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle 7 Turn Multmincer on and add the sausage mixture into the chute Once the mixture starts to come through the nozzle hold the casing at the tip of the nozzle to ensure that the mixture comes through the casing evenly Recipes continued Chicken Spinach and Pine nut Sausages 1 1kg chicken thigh fillets roughly chopped Makes approx 1kg 1 cup firmly packed finely chopped silverbeet green part only 13 cup toasted pine nuts L teaspoon celery salt 1 teaspoon salt Jo teaspoon ground white pepper 2 tablespoons rice flour 13 cup cold water 1 Assemble MultiMincer with the blade and coarse disc 2 Turn MultiMincer on and slowly add chicken pieces into the chute using the food pusher 3 In a large bowl combine the chicken silverbeet and nuts 4 Whisk remaining ingredients until smooth pour mixture over the chicken mix amp stir through thoroughly 5 Remove blade and disc and attach base plate and the thin or thick sausage making attachment 6 Thread sausage casing onto nozzle Tip For thin sausages use a thin casing and the thin nozzle or for a thick sausage use a thick casing and the thick nozzle 7 Turn Multimincer on and add the sausage mixture into the chute Once the mixture starts to come through the nozzle ho
Download Pdf Manuals
Related Search