Please help with Kenwood Chef mincer!!

npsmama

ARGHHH!!!

I've just sepnt about 1.5hrs trying to mince meat thru my Kenwood Chef mincer. It keeps jamming and generally not working :mad: :mad: . It says to dice the meat before putting it thru. I diced it smaller thinking perhaps this was the probelm and although it works better it's still not working. Surely you don'\t have to dice the meat so small that it's almost minced in order to put it thru the mincer??

howalsh

Got an old fashioned manual mincer myself, & that struggles if the meat is fatty or gristley. Could this be the problem?
Having said this, if the meat is chopped up, it should cope.

apprentice_tycoon

Can I ask the obvious - have you put the blade in? sorry for such a daft question but it's a starting point!

mollyjak

I used to have a Kenwood and it was brilliant (unitl I finally killed it off after about 25 years of use!!!)
I didn't cut any meat very small, as long as it went into the top part which fed it into the mincer it worked fine. I had 2 circle things with holes in it I used the bigger holes for meat no idea if that helps???

npsmama

Can I ask the obvious - have you put the blade in? sorry for such a daft question but it's a starting point!

Not daft at all...I don't have the manual so I've guessed when it came to the set up.
Could someone try to explain the right way to put it together please?

Thistle-down

If you look here:

http://www.kenwoodworld.com/datasheets/AT950A--9744iss3%20A950%20Mincer%20Attach%20Multi.pdf

there is a set of instructions with pictures as well. I hope it works.

I was just thinking maybe you have the mincing blade the wrong way around? Or the blade could be really dull? I put big hunks of meat through mine and never have a problem.

HTH

apprentice_tycoon

OK, I'll go from the start -

Put the body of the mincer in the slot in the front end of the Chef, make sure that sits in well.
Then put the spindle in, this sits in firmly too.
Then put the blade in, this is the cross shaped metal thingy.
Then choose the screen, either course or fine, there's a notch that slots into the body to stop it turning around
Lastly put the round end on to hold all the bits in place.

edit - when you have it all set up properly it's dead easy to use but you can lose the last few bits of meat as they get left behind in the spindle, if you break up a slice of bread and push that down the tube it forces the last bit of meat through - this is particularly useful if you make sausages with the Chef, you can get a fair chunk of mixture 'lost' in the tube, this bread technique pushes it out.

You might want to use the minced bread in with the minced meat recipe as an extender

Mr_Proctalgia

When I use mine, (not a Kenwood - but similar) I cut the meat into "fingers" and to get a superb result put it in the freezer first so it is starting to freeze first. Never fails!!!

leonie_2

I use mine when its just starting to freeze too. It makes an easy job of it! Seems like you may have the cutting blade thingy the wrong way round?

maryb

I bought a kenwood mincer thinking it would solve the problem of my mincer getting jammed up just as you described and found it did exactly the same. In the end I realised it was because i wasn't cutting off the connective tissue - that's the stretchy slightly transparent bit. Fat is fine but the connective tissue is very tough and doesn't tear so it just jams up the holes especially with pork (I like to make homemade sausages so pork is what I mostly use). Once I started trimming it very carefully I had no problem at all.

Hope this helps

npsmama

Actually I've solved the problem!!

I was putting the blade the wrong way round....the flat bit needs to face the screen.

Works perfectly now!!