Hamilton Beach A950 Manual de usuario

263 Yadkin Road

Southern Pines, NC 28387 4602/1

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Before reading, please unfold front page showing the illustrations

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be followed including the following:

1. Read all instructions.

2. Close supervision is necessary when any appliance is used by or

near children.

3. Unplug from outlet when not in use before putting on or taking off

parts and before cleaning.

4. Do not use more than one attachment at a time.

5. Never leave your Food Preparation Machine unattended while it is

operating.

6. For household use only.

7. Avoid contacting moving parts.

8. Never feed food by hand - always use food pusher.

9. Do not use fingers to scrape food away from discharge screens

while appliance is operating. Cut type injury may result.

10. The use of attachments not recommended or sold by the

manufacturer may cause fire, electric shock or injury.

SAVE THESE

INSTRUCTIONS

A950 Hamilton Beach Eng/Fr 10/1/02 8:15 am Page 8

before using for the first time

●Wash the parts see ‘care and

cleaning’

mincer

Spanner

Ring nut

Mincer screens: fine, medium,

coarse

Cutter

Scroll

Mincer body

Tray

Pusher

Pusher lid

Dish/cover

to assemble

1 Fit the scroll inside the mincer body.

2 Fit the cutter – cutting side

outermost . Ensure it’s seated

properly – otherwise you could

damage your mincer.

3 Fit a mincer screen . Put the notch

over the pin.

●Use the fine screen for raw meat;

fish; small nuts; or cooked meat for

shepherd’s pie or meat loaves.

●Use the medium and coarse screens

for raw meat; fish; nuts; vegetables;

hard cheese; or peel or dried fruit for

puddings and marmalade.

4 Loosely fit the ring nut.

to use the mincer

1 Pull the catch and remove the

slow speed outlet cover .

2 Hold the catch back and insert the

mincer. Turn it both ways until it

locks into place.

3 Tighten the ring nut manually.

4 Fit the tray . Put the dish/cover

under the mincer to catch the food.

5Thaw frozen food thoroughly

before mincing. Cut meat into

2.5cm (1”) -wide strips.

6 Switch to speed 4. Using the pusher,

gently push the food through, one

piece at a time. Don’t push hard

– you could damage your mincer.

sausage filler

Base plate

Large nozzle (for thick sausages)

Small nozzle (for thin sausages)

Use pig/hog skin on the large nozzle

and sheep/lamb skin on the small

nozzle. Or, instead of using skin, roll

in breadcrumbs or seasoned flour

before cooking.

to use the sausage filler

1 If you’re using skin, soak it in cold

water for 30 minutes first.

2 Pull the catch , and remove the

slow speed outlet cover .

3 Hold the catch back and insert the

mincer body. Turn it both ways until

it locks into place.

4 Fit the scroll inside the mincer body.

5 Fit the base plate - put the notch

over the pin.

6 If you’re using skin, open it up with a

jet of water. Then put your chosen

nozzle under a running tap and pull

the skin onto the nozzle.

7 Hold the nozzle on the mincer and

screw the ring nut on .

8 Fit the tray .

9 Switch to speed 3 or 4. Using the

pusher, push the food through.

Don’t push hard – you could

damage your mincer. Ease the skin

off the nozzle as it fills. Don’t overfill.

10Twist the skin to form sausages.

pork sausage recipe

100g (4oz) dry bread

600g (11⁄2lb) pork, lean and fat, cut

into strips

1 egg, beaten

A950 Hamilton Beach Eng/Fr 10/1/02 8:15 am Page 9

5ml (1tsp) mixed herbs

salt and pepper

1 Soak the bread in water, then

squeeze.

2 Mince the pork into a bowl.

3 Add the remaining ingredients and

mix well.

4 Make into sausages (see above).

5 Fry, grill or bake until golden brown.

kebbe maker

Shaper

Cone

Kebbe is a traditional Middle Eastern

dish: deep-fried lamb-and-bulgur-

wheat parcels with a minced meat

filling.

to use the kebbe maker

1 Pull the catch , and remove the

slow speed outlet cover .

2 Hold the catch back and insert the

mincer. Turn it both ways until it

locks into place.

3 Fit the scroll inside the mincer body.

4 Fit the shaper – put the notch

over the pin.

5 Fit the cone .

6 Screw the ring nut on.

7 Fit the tray .

8 Switch to speed 1. Using the pusher,

gently push your mixture through.

Cut into lengths.

stuffed kebbe recipe

outer casing

500g (1lb 2oz) lamb or fat-free

mutton, cut into strips

500g (1lb 2oz) bulgur wheat,

washed and drained

1 small onion

1 Using the fine screen, mince

alternative batches of meat and

wheat, adding the onion before the

last batch.

2 Mix. Then mince twice more.

3 Push through, using the kebbe

maker (see above).

Filling

400g (10oz) lamb, cut into strips

15ml (1tbsp) oil

2 medium onions, finely chopped

5-10ml (1-2tsp) ground allspice

15ml (1tbsp) plain flour

salt and pepper

1 Using the fine screen, mince the

lamb.

2 Fry the onions until golden brown.

Add the lamb.

3 Add the remaining ingredients and

cook for 1-2 minutes.

4 Drain off any excess fat and allow to

cool.

To finish

1 Push the casing mixture through,

using the kebbe maker.

2 Cut into 8cm (3”) lengths.

3 Pinch one end of the tube to seal it.

Push some filling – not too much –

into the other end, then seal.

4 Deep fry in hot (190˚) oil for about 6

minutes or until golden brown.

care and cleaning

1 Loosen the ring nut manually or with

the spanner and dismantle. Wash

all the parts in hot soapy water, then

dry. We don’t recommend

dishwasher washing. Never use a

soda solution.

2 Re-assemble.

3 Wipe the screens with vegetable oil,

then wrap in greaseproof paper to

prevent discolouring/rusting.

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.

A950 Hamilton Beach Eng/Fr 10/1/02 8:15 am Page 10

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