Sunbeam FG5600 User manual

Sunbeam MultiMincer

Instruction and Recipe Booklet

FG5600

Please read these instructions carefully

and retain for future reference.

Contents

Important instructions – retain for

future use.

Sunbeam’s Safety Precautions 3

Features of your Sunbeam MultiMincer

Attachments for your Sunbeam MultiMincer

Using your Sunbeam MultiMincer

Storing your Sunbeam MultiMincer

Handy Hints for Mincing 11

Handy Hints for Sausage Making 12

Care and Cleaning 13

Recipes 14

Sunbeam’s Safety Precautions

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.

 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.

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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.

• 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recommended.

•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.

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screwed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.

Heading

Sausage making attachment

(Thick nozzle, thin nozzle, base plate)

Feeder tray

Food catcher

Spanner

Fine disc

Medium disc

Coarse disc

Cleaning disc

Kebbe making attachments

(Kebbe cone, kebbe shaper)

Attachments for your Sunbeam

MultiMincer

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yetasitwillbeharderto

lockintothemincerbody.SeeFig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.

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.

Figure 1

Figure 2

Fitting and using the Sausage attachments

1. Placethemincerbody,facingyouona

level,drysurface.

2. FitthemincingscrewinsidetheChute.

3. Fitthebaseplateoverthemincingscrew,

sothedomeisfacingoutwards.

4. Fiteitherthethickorthinsausagenozzle

overthebaseplate

5. Whileholdingthesausagenozzlein

place,screwthefasteningdial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.

7. Tightenthefasteningdialusingthe

spannertoensureallelementsare

securelyinplace.

8. Placethefoodcatcherunderneaththe

fasteningdialforsausagecollectionand

placethefeedertrayontopofthechute.

SeeFig4.

9. Ifusingfreshsausageskins,soakitin

coldwaterforapproximately30minutes

beforeusingonthenozzleattachment.

10.Plugthepowercordintoa230-240VAC

poweroutletandturnthepower‘ON’.

11.Switchonmincer.

12.Usingthepusher,pushthesausage

mixtureintothechute.

13.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)

Figure 3

Figure 4

Using your Sunbeam MultiMincer

(continued)

Fitting and using the Kebbe attachments

1. Placethemincerbody,facingyouona

level,drysurface.

2. Fitthemincingscrewinsidethechute.

3. Fitthekebbeshaper.

4. Fitthekebbeconeovertheshaper.

5. 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5.

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.

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.

Figure 6

Figure 5

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:

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.

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mincer

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.

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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:

 • Choose good quality ingredients

 • Fat to meat ratio (30:70)

 • 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disc.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

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

¼teaspoongroundwhitepepper

2tablespoonsriceflour

/3cupcoldwater

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.

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.

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

¼teaspooncayennepepper

¼teaspoonchilliflakes

/3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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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.

Chicken, Spinach and Makes approx 1kg

Pine nut Sausages

1.1kgchickenthighfillets,roughlychopped

1cupfirmlypacked,finelychopped

silverbeet–greenpartonly

/3cuptoastedpinenuts

½teaspooncelerysalt

1teaspoonsalt

¼teaspoongroundwhitepepper

2tablespoonsriceflour

/3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&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.

Merguez Makes approx 1kg

(North African Sausages)

1.1kglambshoulder,dicedinto5cmcubes

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

/3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&

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.

Recipes (continued)

Chicken, Lemon Pepper Makes approx 1kg

and Tarragon Sausages

1.1kgChickenThighFillets,roughlychopped

2tablespoonscoarselychoppedfresh

tarragon

¼teaspoongroundwhitepepper

2teaspoonslemonpepperseasoning

1teaspoonsalt

2tablespoonsriceflour

/3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,

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.

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

¼teaspoondriedoregano

¼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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.

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chopped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.

Recipes (continued)

Sang Choi Bow Serves 4 as an entrée

You will need approximately 400g of

chicken breast for this recipe. Pork can be

substituted in this recipe. We recommend

using the medium disc.

3greenonions

1tablespoonpeanutoil

1clovegarlic,crushed

½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.

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coriander

root

¼cupchoppedredshallots

/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.

Thai Chicken Red Curry Serves 4

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

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medium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 Serves 6-8

1.3kgleanbeef

/3cuppackagedbreadcrumbs

3eggs

2tablespoonsWorcestershiresauce

2teaspoonsdriedsweetbasil

1teaspoondriedoregano

2clovesgarlic,crushed

saltandpepper

2tablespoonsoliveoil

Sauce

1onion,sliced

2clovesgarlic,crushed

2tablespoonstomatopaste

1greencapsicum,sliced

1redcapsicum,sliced

1litrebottledtomatosauce

1.AssembleMultiMincerwiththebladeand

finedisc.

2.TurnMultiMinceronandslowlyaddbeef

piecesintothechuteusingthefood

pusher.

3.Combinemeatballingredients;rollinto

ballsslightlysmallerthangolfballs.

4.Heathalfoftheoilinafryingpanovera

mediumheat.Cookmeatballs,inbatches,

untilbrownedallover.Removefrompan.

5.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,forafurther

10minutesoruntilthemeatballsare

cookedthrough.

6.Serveinlongcrustybreadrollsasasub

sandwichorwithpasta.

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

¼teaspoongroundblackpepper

¼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. Ina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onion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

Sunbeam FG5600, MultiMincer FG5600 User manual

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