A real helper with mincing meat
We bought Kenwood MG510 PRO 1600 rather spontaneously, looking for absolutely different models of other firms. First we were choosing among Brown Multiquick 5 G1500, Philips HR 2727/50, Moulinex HV8 ME6251. The main requirement was capacity, and we’d like the price to be reasonable too. We bought Kenwood on sale (there were 30% discounts on household appliances of this firm),so we couldn’t help buying.
The first thing we liked was the body made of stainless steel. It looks stylish and more reliable than plastic appliances.
The second advantage is metal internals. The manufacturer claims that all the details are made of metal.
There are three grates in the set – for coarse (chopped) minced meat, mean and small. They can be easily replaced. The fixing and clutching screws are quite big, with a special spanner (which can be found in the set) you can easily unscrew the nut, no matter how tough it was tightened while working.
In the set there is also a special nozzle for kebbi (it is a small sausage with the meaty external part and it is also stuffed with meat, but of other type, for instance, lamb is stuffed with pork). Of course, the stuffing can be different – we often put carrot with onion or cabbage into the beef. The instruction explains clearly and precisely how to do it. By the way, these nozzles are kept in a handle-pusher, for all this while using the mincer (when you shove the meat in) it’s absolutely optional to take all these things out of the pusher.
The grates and the pusher are kept in a special transparent plastic container. If there is no bowl ready at hand, it can be used as a container for the stuffing.
When buying the mincer, the shop assistant told us about the following characteristic which is absent in the instruction. While processing succulent products (such as tomatoes or marrows) some juice can get inside the mincer through the hole where the auger (the mincer screw) is fixed, it will cause a defect. So, in order to avoid it, you should definitely use a reticulum with large holes while mincing such products. The tomatoes should be put in gradually and in small portions, this will let the juice flow through the reticulum.
There is one more thing I’d like to mention. Our friends after having minced the meat, get the stuffing not just warm, but even hot here and there. In Kenwood the stuffing doesn’t heat at all.
If the contents have stuck inside and the knives failed to cope with it, the mincer has the reverse button available. We’ve activated it twice – both purely of curiosity, as this gadget copes even with sinewy horse meat.
After you have finished the process of mincing, there is just a little meat left inside the mincer.
Beneath the mincer there are rubberized stems, it doesn’t leap and move around the table while working, but the vibration is rather strong.
There is nothing we could complain about so far. Well, except the noise. It really makes as much noise as a crusher. When I mince the stuffing, everyone leaves the kitchen. But, to my mind, it is not that horrible. You can easily stand it for 10-15 minutes.
There was a gift recipe-book attached. The pictures in it make your mouth water, but by content it’s useless for us, we’ve cooked nothing by it.
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