Included in your pack is the Maccheroni rigati die. To purchase any of the additional dies, please call 0870 241 3653 or contact the shop where you purchased the attachment.
001 Miccheroni Rigati
006 Spaghetti Quadri
014 Biscuit Maker
Loosen the ring nut manually or with the spanner and dismantle. Wash all the parts in hot soapy water, then dry. Don’t wash any part in the dishwasher. Never use a soda solution.
Wipe the screens with vegetable oil, then wrap in greaseproof paper to prevent discolouring/rusting.
Place the mincer in the storage box and cover with the tray.
You can pull the lid off the pusher and store the sausage and kebbe attachments inside.
Loosen the ring nut manually or with the spanner and dismantle.
Use the cleaning tool to remove all dough. Allow the dough to dry in the screens before using the cleaning tool.
Wash in hot, soapy water or on the top rack of your dishwasher
Dismantle the attachment. Wash all parts in hot soapy water, then dry. Do not wash in a dishwasher.
Cook macaroni and rigatoni within 4 hours. Otherwise they become brittle and snap.
Ask your butcher for sausage skin or mail order from the Natural Casing Company Ltd, PO Box 133, Farnham, Surrey GU10 5HT, England. Use pig/hog skin on the large nozzle and sheep/lamb skin on the small nozzle. Or, instead of using skin, roll the extruded sausages in breadcrumbs or seasoned flour before cooking.
If you’re using skin, soak it in cold water for 30 minutes first, then open it up with a jet of water. Put your chosen nozzle under a running tap and pull the skin onto the nozzle.
If the feed tube becomes clogged, use the end of the spanner/pusher handle to push the mix onto the scroll. Don’t use anything other than the spanner handle and don’t push too hard. Never let the feed tube fill up.
This is normal. The first batch will come out curly but the second batch will be straighter. You can re-process the first batch.
There should be four drums with your attachment, numbered one to four.
1 = Fine shredding
2 = Thick shredding
3 = Fine slicing
4 = Course shredding
Kebbe is a traditional Middle Eastern dish: deep-fried lamb-and-bulgur wheat parcels with a minced meat filling. It can be made with a Meat Grinder.
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.