How
to
Use
To Use the Sausage Attachment
Meat should be ground and seasoned before making sausage links. (See P.6 “To Grind Meat”.)
Attach the coarse cutting plate to the grinder. For finer textured sausages, use the fine cutting plate.
Detach by reversing steps on “To Grind Meat” from 3 -5 to remove the cutting plate and the cutting blade.
1
Place the Kubbe attachment В and the sausage attachment onto the
feed screw shaft together, fitting protrusions in the slots.
Screw the cap into the head firmly.
Place the hopper plate on the head and fix it into position.
Set the unit on a firm surface.
•
The air vents at the bottom and the side of the motor housing
should be kept free and not blocked.
Cut casing into 60 or 90 cm lengths.
Put and gather all of casing over the sausage attachment except the
last 10-15 cm as shown in the illustration.
Plug in, then switch on.
4
• Never push the food mixture into the grinder with your fingers.
Always use the food pusher.
A fter use, switch off and unplug.
Place seasoned meat into the hopper plate and press it through grinder
w ith food pusher. Stuff casing naturally w ith little resistance as the
sausage comes out of the spout. If the meat is forced into the casing
too tightly, the sausage is likely to break immediately. If necessary,
prick tiny holes at the end of the casings to let air escape. To make a
link, pinch at desired length and press the sausage meat back a little.
Then twist 3-4 times. Pinch the next sausage and twist the sausage
in the opposite direction 3-4 times to secure the link.
W hen the casing is filled, tie securely at the end with a string.
8
Summary of Contents for MK-ZG1500
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