MEAT GRINDER

BY

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My meat grinder is a really easy to use product made for real people.

I’m passionate about simple, honest home cooked food. So I’ve developed a range of products to help you to make great food—just like mum used to.

Packed with clever little features, my products take all the guesswork out of cooking.

My meat grinder will help you to release your inner chef and some of your spare time! Enjoy!

welcome

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Successful home cooking is all about balancing speed with great results. My meat grinder is ideal for producing professional results fast. With your meat grinder you control the ingredients. You control the amounts of fats, salts and other ingredients, for a healthier diet.

My meat grinder is versatile too. You can:

Make your own mince Make homemade burgers Make delicious patés and spreads Create delicious, healthy sausages to suit every taste

what you can do with this product

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contents

Welcome .......................................................................................................................................... �

What you can do with this product ................................................................................................... �

Understanding all the parts ............................................................................................................... 6

Using your meat grinder .................................................................................................................... 8

Before first use .......................................................................................................................... 8

Assembling ................................................................................................................................. 8

Important notes ....................................................................................................................... 10

Making sausages ....................................................................................................................... 1�

Tips .......................................................................................................................................... 1�

Care and cleaning ............................................................................................................................ 1�

Guarantee ........................................................................................................................................ 16

Important safety instructions ........................................................................................................... 17

Recipes

Pork sausages .................................................................................................................................. 18

Italian sausages ................................................................................................................................. 19

Chorizos .......................................................................................................................................... �0

Homemade frankfurters .................................................................................................................. �1

Chopped steak with pinenuts and sultanas ..................................................................................... ��

Inverted cheeseburger .................................................................................................................... ��

Mainstay mince ................................................................................................................................ ��

Mini meatballs in red wine sauce ..................................................................................................... ��

Connection to the mains supply ...................................................................................................... �6

After sales service ............................................................................................................................ �7

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understanding all the parts

1. Foodpusher To safely push food into your meat grinder.

2. Sausagenozzle Used when making sausages.

3. Securingring

Fits over the end of the grinding head to secure the internal components.

4. Grindingplate The interchangeable cutting plates supplied give you three grinding sizes—coarse, medium

and fine.

Fine – for finely ground texture, such as for spreads, patés, baby food, and hamburgers. Medium – for ground meat to use in various recipes. Coarse – for a coarsely ground texture, such as when grinding beef for chilli, or for nuts and

vegetables.5. Cuttingblade

6. Feedscrew Feeds the ingrediets throught the cutter and grinding plate.

7. Grindinghead

8. Lockingknob Securely locks the grinding head to the grinder body.

9. Grinderbody Houses the powerful ��0W motor.

10. On/off/reverseswitch

11. Feedtray

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using your meat grinder

before first useThecutterisverysharp.Topreventinjury,exercisecautionwhenassembling,

disassemblingandcleaningthecutter.

Donotimmersethegrindermotorunitinwateroranyotherliquid.

Donotuseharshabrasives,chemicalsorovencleaners.

Always unplug from the mains supply when not in use, before inserting or removing parts, and before cleaning.

Clean the exterior surface with a damp cloth and then polish with a soft dry cloth. Do not use steel wool pads or harsh/abrasive cleaners.

Wash the food pusher, feed tray, grinder head, securing ring, grinding plates, cutter, feed screw and sausage nozzle in warm, soapy water. Rinse and dry all parts thoroughly.

Coat the cutter and grinding plates in cooking oil after washing and drying to prevent them from rusting.

assemblingAlwaysmakesuretheapplianceisswitchedoffandunpluggedfromthemainssupply

beforeassemblingordisassembling.

Insert the shaft of the feed screw into the grinding head.

Position the cutter onto the square end of the feed screw. The cutter has a rounded side and a sharpened side. The sharpened side must face outwards (away from the feed screw).

Position the desired grinding plate onto the feed screw spindle. Locate the lugs on either side of the grinding plate into the two slots of the grinding head.

Screw the securing ring firmly onto the grinding head.

Loosen the locking knob and insert the assembled grinding head into the motor unit opening. You may need to rotate it slightly until it is seated correctly within the motor unit. Tighten the locking knob securely.

Slot the feed tray into the grinding head.

Insert the food pusher into the opening of the grinding head.

Your meat grinder is now assembled and ready for use.

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using your meat grinder

WARNINGAlwaysmakesuretheapplianceisswitchedoffandunpluggedfromthemainssupplysocketbeforeassemblingordisassembling.

Ensure that your meat grinder has been assembled correctly and check that the on/off reverse switch is in the offposition. Plug your meat grinder in to the mains supply socket.

If necessary, cut the food into pieces that will fit easily into the feed head and place it onto the feed tray. Make sure that meat does not contain any bones.

Place a suitable container under the grinder to catch the minced food.

Switch on the grinder by setting the switch to the onposition.

Use the food pusher to gently push the food into the feed tube.

Neverfeedfoodintotheappliancebyhand.ALWAYSusethefoodpusher.

important notesWhen your meat grinder is operated for the first time, there may be a slight burning odour. This represents no danger to the user and does not indicate a defect in your meat grinder. The odour will soon disappear.

The grinder must ALWAYS be switched on before adding food.

If the motor slows or stops, this may be due to jammed food. Immediately switch the grinder off, then set the switch to the reverseposition to push the food in the opposite direction.

If this does not cure the problem, switch off the grinder and disconnect it from the mains supply. Disassemble the grinding head and clean the internal parts.

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using your meat grinder

making sausagesFor sausages, you will need casings (either natural or synthetic). For beginners, we recommend that you use �0mm Hog casing. Meats must be ground and seasoned before making into sausages. Always keep the meat in the fridge until you are ready to use it.

Insert the shaft of the feed screw into the grinding head.

Position the cutter onto the square end of the feed screw. The cutter has a rounded side and a sharpened side. The sharpened side must face outwards (away from the feed screw).

Position the coarse grinding plate onto the feed screw spindle. Locate the lugs on either side of the cutting plate into the two slots of the grinding head.

Insert the sausage nozzle through the securing ring and screw the securing ring onto the grinding head.

Loosen the locking knob and insert the grinding head into the motor unit opening. You may need to rotate it slightly until it is seated fully in the motor unit. Tighten the locking knob securely.

Slot the feed tray into the grinding head.

Insert the food pusher into the opening of the grinding head.

To stuff the casings, first cut the casings into approximately 60cm/1��cm (� or � foot) lengths. Prick the casing with a pin to allow air to escape while stuffing. Gather all of the casing over the sausage nozzle except for the last four inches. Place the ground and seasoned meat into the grinder.

Stuff the casing loosely as some casings will expand during cooking. As the casings begin to fill, tie securely at the end. Distribute the meat through the casing and twist into links as it fills to obtain the desired size and shape.

Pork shoulder is good to use because of its ideal proportions of fat and lean. Salt may affect the flavour of sausages stored for long periods in the freezer. If salt is added, plan to use the sausages within a short time. Without salt, they may be stored in your freezer for up to �-� months.

Fresh sausages should be kept tightly wrapped and stored under refrigeration in an airtight container for a maximum of � days. They should always be thoroughly cooked before serving. To freeze sausages, wrap them carefully and use within �-� months.

Home making sausage supplies can be purchased from:

W. Weschenfelder & Sons Ltd.North RoadMiddlesboroughTS� 1DDOrder on line at www.weschenfelder.co.uk or by phone on 016�� ��7���. When ordering please ensure you state the product and code: “Breville (Antony Worral Thompson), Meat Grinder MG1“

If ordering sausage skins, you need to request Hog Casings which will fit the nozzle supplied with this meat grinder. Hog casings are the skins used to produce the slightly thiker Cumberland, Lincoln and B.B.Q style sausages.

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tipsRaw meat and fish will lose less juices if thoroughly chilled before grinding. When grinding larger quantities, fats from meats can build up inside the cutter housing, decreasing your grinder’s efficiency. If this occurs, simply disassemble, wash parts in hot soapy water and reassemble.

Make sure the food is free of bone, tough tendons, nut shells, etc. before grinding.

You can season meat while grinding (sprinkle onto meat chunks), after grinding (mix into the meat), or while cooking. When grinding meat for making into sausages, it is best to add the seasoning to the meat before you grind it, to ensure it is thoroughly mixed through the meat.

Handle meat lightly to avoid it compacting. Good quality beef only needs light shaping. Beef patties should not be flattened in the pan, as this forces desirable juices out of the meat.

When cooking extra-lean meat, a little fat or liquid (such as suet, eggs or evaporated milk) will increase the meat flavour and juiciness and make it more tender. Proportions: � eggs, � tablespoons of evaporated milk or ground suet for each ��0g (1 lb)of ground meat

Refrigerate ground meats immediately and cook within �� hours for better food safety.

After grinding meat, you can clean the feed screw prior to washing by grinding a slice of stale bread.

ALWAYS wash the grinder thoroughly after grinding raw meat before using your grinder again.

Breadcrumbs are best made using dry or toasted bread. Make sure all parts of the grinder are free of moisture before starting.

There are lots of variations for sausages - pork, beef, lamb, venison, pheasant, duck, fish, seafood and vegetarian.

By making your own sausages at home you can ensure that only the best ingredients and spices are used, as well as controlling the fat content.

Sausages with a low amount of fat can taste dry. Adding fruits such as chopped apple or raisins will add moisture back. Alternatively, try onions and mushrooms.

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using your meat grinder

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Thecutterisverysharp.Topreventinjury,exercisecautionwhenassembling,disassemblingandcleaningthecutter.

Donotimmersethegrindermotorunitinwateroranyotherliquid.

Donotuseharshabrasives,chemicalsorovencleaners.

Always unplug from the mains supply when not in use, before inserting or removing parts, and before cleaning.

Clean the exterior surface with a damp cloth and then polish with a soft dry cloth. Do not use steel wool pads or harsh/abrasive cleaners.

Wash the food pusher, feed tray, grinder head, securing ring, grinding plates, cutter, feed screw and sausage nozzle in warm, soapy water. Rinse and dry all parts thoroughly.

Coat the cutter and grinding plates in cooking oil after washing and drying to prevent them from rusting.

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care and cleaning

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guarantee

This product is guaranteed for a period of 1 year from the date of purchase against mechanical and electrical defects.

This guarantee is only valid if the appliance is used solely for domestic purposes in accordance with the instructions provided, that it is not connected to an unsuitable electricity supply, dismantled or interfered with in any way or damaged through misuse. Under this guarantee we undertake to repair or replace free of charge any parts found to be defective.

Nothing in this guarantee or the instructions relating to the product excludes, restricts or otherwise affects your statutory rights.

In line with our policy of continuous development, we reserve the right to change this product, packaging and documentation without notice.

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Please read these instructions before operating this appliance and retain for future use.

This product is not suitable for use by children, and may not be suitable for persons requiring supervision unless they receive instruction by a competent person on how to safely use the product.

important safety instructions

Always ensure hands are dry before handling the plug or switching on the appliance.

Always use the appliance on a secure, dry level surface.

Always ensure all parts are assembled correctly before plugging in and using.

Always avoid contact with moving parts whilst product is in operation. Keep hands, hair and clothing as well as other utensils away from moving parts during operation.

Always switch off, unplug and allow moving parts to stop before removing or replacing attachments.

Always switch off and unplug when not in use and before cleaning and storing.

Always remove all attachments before cleaning.

Always ensure that all parts of the appliance and attachments in contact with food products are washed and cleaned thoroughly.

Always take care when handling the cutting blades as they are sharp and may cause injury. Extra care is needed during cleaning.

Always carry out regular checks of the supply cord to ensure no damage is evident. Should there be any signs that the cord is damaged in any way, the entire appliance should be returned to the Customer Service Department.

Always return the appliance after a malfunction, or if it has been damaged in any manner to the Customer Service Department for examination, repair or adjustment as special purpose tool are required.

Never use this appliance outdoors.

Never use the appliance or attachments for anything other than its intended use. This appliance is for household use only.

Never immerse the motor body, cordset and plug in water or any other liquid to protect against electrical hazards.

Never use harsh, abrasive or caustic cleaners to clean this appliance.

Never wash removable parts in a dishwasher.

Never allow children to use this appliance. Close supervision is necessary when the appliance is near children.

Never place your hand or utensils other than the food pusher down the food chute whilst it is in operation, always switch off and unplug first.

Never attempt to remove or replace any attachment whilst the appliance is in operation.

Never let the power cord hang over the edge of a table or counter, touch hot surfaces or become knotted.

Never place this appliance on or near a hot gas or electric burner or where it could touch a heated oven or microwave oven.

Never use this appliance with a damaged cord or plug, after an appliance malfunction or if it has been damaged in any manner.

Never use any attachment not recommended for, or supplied with the appliance.

Never attempt to grind bones, nuts or other hard items.

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Approximately 91cm (� feet) hog casings

�00g (1 lb) lean pork, such as shoulder

��0g (8oz) pork fat – which can be obtained from butcher shops

Salt & pepper

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground mace

¼ tsp thyme

��-�0g (1-�oz) fresh breadcrumbs

� egg yolks

ingredients method

pork sausages

1. Process the lean pork and pork fat through the fine grinding plate. Season with the salt, pepper, nutmeg, cloves, mace and thyme.

�. Add the breadcrumbs and egg yolks and mix well.

�. Refrigerate the mixture for about an hour, and then process the meat through the fine grinding plate for one final time.

�. Stuff the casings with the seasoned meat, twisting them off at approximately 1�cm (6 inch) links.

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ingredientsmethod

italian sausages

1. Crush garlic cloves and fennel seeds and blend with the salt and pepper. Add to the meat and pork fat, along with the crushed chills and mix thoroughly.

�. Grind the seasoned meat and pork fat with the medium grinding plate.

�. Refrigerate the mixture for about an hour, and then process the meat through the medium grinding plate.

�. Stuff the casings with the seasoned meat, twisting them off at approximately 1�cm (6 inch) links.

Approximately 91cm (� feet) hog casings

900g (� lbs) lean pork

��0g (1 lb) pork fat

� garlic cloves

� tsp fennel seeds

1 tbsp salt

½ tsp freshly ground black pepper

1 tsp crushed chillies

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1. Place the ground pork in a glass or ceramic bowl. Add the cider vinegar and coarse salt, cover and refrigerate overnight.

�. Grind the meat with the fine grinding plate. Add the garlic, chilli powder, paprika and cumin to the pork and stir well. Leave the mixture to marinate for 1 hour or more. Process the meat through the fine grinding plate for one final time.

�. Stuff the casings with the seasoned meat, twisting them off at approximately 1�cm (6 inch) links.

Approximately 91cm (� feet) hog casings

��0g (1 lb) ground pork

1�0 ml cider vinegar

1 tbsp coarse salt

1 tbsp minced garlic

1½ tbsp chilli powder

1½ tbsp ground cumin

� tsp ground smoked paprika

ingredients method

chorizos

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ingredientsmethod

homemade frankfurters

1. In a blender or food processor, blend the very fine minced onion, garlic, coriander, marjoram, mace, mustard seed and paprika.

�. Add the pepper, egg white, sugar, salt and milk and mix thoroughly.

�. Grind the pork, beef and fat cubes separately through the fine grinding plate. Mix together and grind again.

�. Mix the blended seasonings into the meat mixture, and then chill the mixture for �0 minutes. Process the meat through the fine grinding plate for one final time.

�. Stuff the casings with the seasoned meat, twisting them off at approximately 1�cm (6 inch) links.

7. Part boil the links (without separating them) in gently simmering water for �0 minutes. Place them into a bowl of iced water and chill thoroughly.

8. Remove, pat dry, and refrigerate Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Approximately 91cm (� feet) hog casings

��0g (1 lb) lean pork, cubed

��0g (¾ lbs) lean beef, cubed

1��g (¼ lb) pork fat, cubed

11�g (� ½oz ) very fine minced onion

1 small clove of garlic, finely chopped

1 tsp finely ground coriander

¼ tsp dried marjoram

¼ tsp ground mace

½ tsp ground mustard seed

1 tsp sweet paprika

1 tsp finely ground white pepper

1 egg white

1½ tsp sugar

1 tsp salt

��ml (� fl.oz) milk

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�0g (� oz) unsalted butter

1 onion, finely chopped

1 clove garlic, mashed to a paste with a little salt

��0g (1� oz) sirloin steak with fat, (ground with the medium cutting plate)

½ tsp sweet paprika

� slices of day-old white bread, soaked in milk for �0 minutes then squeezed dry

1 tsp Parmesan cheese, grated

1 egg yolk, lightly beaten

1 tbsp tasted pinenuts, roughly chopped

1 tbsp sultanas

1 tbsp fresh flat-leaf parsley, chopped

½ tsp Dijon mustard

½ tsp finely ground black pepper

½ tsp Sea Salt

1 tbsp olive oil

8 sage leaves

1. Heat half the butter in a frying pan and cook the onion and garlic slowly until soft but not brown. Remove the onions and garlic and set aside to cook. Leave the cooking juices in the pan.

�. Combine the cooked onions and garlic with the steak, paprika, bread, Paramsan, egg yolk, pinenuts, sultans, parsley, mustard, pepper and slat.

�. Form into � large or 8 small patties. Refrigerate until ready to cook.

�. Add the remaining butter to the frying pan with the oil and sage leaves, place over a medium-high heat, then add the patties and seal them all over.

�. Reduce the heat and cook the patties to your liking: �-� minutes each side for medium-rare; � minutes each side for well-done. Serve with chips.

ingredients method

chopped steak with pinenuts and

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ingredientsmethod

inverted cheeseburger

1 head (bulb) garlic, unpeeled

� tsp olive oil

�0g (�oz) Roquefort cheese

�0g (�oz) unsalted butter

1 tbsp fresh chives, chopped

6�0g (1 lb 7oz) minced beef (18 per cent fat – ground with the fine grinding plate)

1 tbsp Dijon mustard

� tbsp coarsely ground black pepper

salt

to serve

� burger buns

�0g (�oz) Parmesan cheese shavings

Baby Gem lettuce

� tomatoes, sliced

a few red onion rings

a few slices of sweet pickled cucumbers sliced lengthways

1. Preheat the oven to 180°C/��0°F/Gas Mark �. Cut 1cm (½”) off the top of the head of garlic, dribble the cut surface with a little olive oil, wrap in foil and bake in the oven for �0-�0 minutes until soft. Allow to cool, then separate the cloves and push out the garlic pulp using the back of a knife. Place the pulp in a bowl, dribble with olive oil and set aside until needed.

�. Mash together the Roquefort cheese, butter and chives and set aside. Combine � teaspoons of the garlic pulp with the minced beef (ground with the fine grinding plate) and mustard and mix thoroughly. Divide the beef into � then form into �.�cm (1”) thick burgers.

�. Divide the cheese butter into �. Make a deep indentation in each of the burgers and place a nugget of butter into each, folding the beef back around the butter until it is totally sealed. Sprinkle 1 teaspoon of pepper over each burger and refrigerate until ready to cook.

�. Grill, pan-fry or barbeque the burgers to your liking: � minutes each side for rare; 6 minutes each side for medium-rare; 8-9 minutes each side for well-done. Season with salt.

6. To serve, toast the cut sides of the burger buns under a grill. Place some lettuce, tomato slices, onion rings and pickled cucumber slices, then the burger on top and some shavings of parmesan. Serve with thin-cut chips.

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���g (8oz) (9-10 slices) streaky bacon, cut into small pieces.

17�-�00 ml (6-7 fl. oz) olive oil

� onions, finely diced

� celery stalks, finely slices

� carrots, peeled and finely sliced

� cloves garlic, peeled and crushed with a little salt

� tsp fresh soft thyme leaves

� bay leaves

� tsp dried oregano

� x �00g (1� oz) cans chopped tomatoes

� tbsp tomato puree

1 tbsp anchovy essence (extract)

� tbsp Worcestershire sauce

1.8kg (� lb) minced (ground) beef (ground with the fine cutting plate)

��0g (9 oz) fresh chicken livers, finely chopped

1 bottle dry red wine

1.7 litres (� pints) chicken, beef or lamb stock

salt and freshly ground black pepper

ingredients method

mainstay mince

1. In a large heavy-based saucepan, fry the bacon in � tablespoons of olive oil over a medium-high heat. When the bacon is crisp and has released some natural fats, add the onion, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the canned tomatoes, tomato puree, anchovy essence and Worcestershire sauce. Stir to combine.

�. Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince (ground with the fine cutting plate) in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix.

�. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine mixture, the remaining wine and the stock into the meat pot.

�. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about � hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender. Allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches.

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ingredientsmethod

mini meatballs in red wine sauce

� tbsp red wine

�-� tbsp double cream

6 tbsp fresh breadcrumbs

�0g (�oz) unsalted butter

1 onion, finely chopped

1 egg

��0g (1 lb) minced or ground beef (processed with the fine grinding plate)

1 tbsp fresh chives, chopped

Salt

pinch ground cloves

white pepper

� tbsp fresh parsley, chopped to serve

fresh Parmesan cheese, grated, to serve

red wine sauce

��g (1oz) white flour

��0ml (9 fl. oz) beef stock

��0 ml (9 fl. oz) red wine

��0 ml (9 fl. oz) fresh cream

salt and freshly ground black pepper

1. Put the red wine and cream in a bowl, add the breadcrumbs and soak for �0 minutes. Heat half the butter in a non-stick frying pan. Add the onion and pan-fry over a low heat for about 8 minutes until soft and translucent. Remove from the pan and allow to cool.

�. In a separate bowl, mix the onion and soaked breadcrumbs with the egg, minced beef (ground with the fine cutting plate) and chives and season with salt, cloves and pepper. With wet hands, form the mixture into little balls, about 1cm (½ inch) in diameter.

�. Heat the remaining butter in a large non-stick frying pan and fry the meatballs until a dark golden colour on all sides. Remove from the pan with a slotted spoon and keep warm.

�. For the red wine sauce, stir the flour into the fat in the meatball frying pan and brown it a little. Stir in the stock and red wine and whisk to combine. Add the cream and allow the sauce to cook, covered, for approximately 10 minutes. Season to taste.

�. Add the meatballs and simmer gently for �� minutes, or until the sauce has thickened and the meatballs are thoroughly cooked and tender. Serve over buttered pasta and scatter with chopped parsley and grated Parmesan.

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connection to the mains supply

This appliance is fitted with either a moulded or rewirable BS1�6�, 1� amp plug. The fuse should be rated at � amps and be ASTA approved to BS1�6�.

If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted.

If the plug is unsuitable, it should be dismantled and removed from the supply cord and an appropriate plug fitted as detailed below. If you remove the plug it must not be connected to a 1� amp socket and the plug must be disposed of immediately.

The wires of the mains lead are coloured in accordance with the following code:

BLUE–NEUTRALBROWN–LIVE

The wire which is coloured Blue, must be connected to the terminal which is marked with the letter N or coloured Black.

The wire which is coloured Brown, must be connected to the terminal which is marked with the letter L or coloured Red.

If any other plug is used, a � amp fuse must be fitted either in the plug or adaptor or at the distribution board.

CAUTION: DO NOT CONNECT EITHER WIRE TO THE EARTH TERMINAL IN THE PLUG WHICH IS MARKED E OR WITH THE EARTH SYMBOL ( ) OR COLOURED GREEN OR GREEN AND YELLOW.

This symbol indicates that this unit is a Class II appliance and therefore an earth connection is not required.

Plug should be BS1363/A approved Fit a 5 Amp Fuse

Ensure that the outer sheath of the cable is firmly held by the clamp

BROWN (Live)

5 Amp Fuse

BLUE (Neutral)

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after sales service

These appliances are built to the very highest of standards. There are no user serviceable parts. Follow these steps if the unit fails to operate:

Check that the instructions have been followed correctly.

Check the fuse has not blown.

Check that the mains supply is functional.

If the appliance will still not operate return the appliance to the place it was purchased for a replacement.

To return the appliance to Breville Customer Service Department, follow the steps below:

Pack it carefully, preferably in the original carton. Ensure unit is clean.

Enclose your name and address and quote the model number on all correspondence.

Give the reason why you are returning it.

If within the guarantee period, state when and where it was purchased and include proof of purchase (e.g. till receipt).

Send it to our Customer Service Department at the address below:

CustomerServiceDepartmentPulseHomeProductsLimitedMiddletonRoad,Royton,Oldham,0L25LN,U.K.Telephone:01616216900Fax:01616260391E-mail:info@pulse-uk.co.uk

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Vine Mill, Middleton Road, Royton, Oldham OL� �LN, UKwww.breville.co.uk

Breville is a registered trademark of Pulse Home Products Limited© Pulse Home Products Limited

92363-4MG1_Iss_4 04/10