Dyras MGR-828C - Manual (Page 10)

MGR-828C
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5. This appliance must only be used to prepare small batches of meat. After 10 minutes of continuous operation
it should be allowed to ‘rest’ for at least 20 minutes so that the motor can cool down. If the mincer becomes
jammed or is struggling to mince, do not attempt to continue. Switch the appliance off by using the 3-way
main switch (part no.2), reverse the direction by setting the reverse switch (part no.1) to ‘R’, then set the
main switch to ‘R’ for a short while. This will attempt to loosen any meat stuck in the mincing head. Now try
to use the mincer normally again. If it still doesn’t work, switch off and unplug the appliance, then dismantle
it to remove the food that’s stuck inside.
6. When you’ve finished mincing, any remaining meat can be removed from the appliance by feeding in a piece
of damp bread.
7. Switch off and unplug the mincer as soon as you’ve finished using it. The mincing mechanism should be
cleaned as soon as possible to prevent contamination.
Warning! This appliance is only designed for mincing meat and for preparing products using
minced meat. Do not put any other type of food into the head unit. (The only exception is when
cleaning the mincer with damp bread).
Using the sausage attachment (part no.15)
1. When preparing to make sausages, first prepare and mince the filling.
2. Assemble the mincer as previously described in the assembly instructions except that the sausage filling
attachment should be fitted after you’ve inserted the cutting disc (and before you’ve screwed on the
clamping ring).
3. Take a length of sausage skin and pull it onto the nozzle of the sausage attachment (part no.15). Take care
not to puncture or rip the skin!
4. Put the prepared sausage filling on the feed tray.
5. Switch on the mincer and feed the filling into the head by using the pressing tool.
6. Carry on filling sausages until you run out of sausage skin.
Kibbe preparation (recipe)
Kibbe is a popular Middle-Eastern spiced meat dish that can be prepared as follows:
Preparing the stuffing
Ingredients:
100g lamb
1.5 tbsp olive oil
1.5 tbsp finely chopped onion
1.5 tbsp flour
Salt and spices to suit your taste
1) Mince the lamb twice, ensuring it’s finely chopped.
2) Brown the onion slightly then add the chopped lamb, spices, salt and flour.
User'sManual MGR-828C.indd 10 User'sManual MGR-828C.indd 10 2012.11.14. 15:22:49 2012.11.14. 15:22:49