8167652
V 1.32
for any technical questions, please call 1-800-665-8685
6
MAintEnAncE
1. Grinding stale bread pieces may help remove food residue left in the electric meat grinder after use.
2. always unplug the motor when not in use, before inserting or removing parts, and before cleaning.
3. never immerse the motor in water or other liquid.
4. wash all parts except the motor unit in hot soapy water, be careful when handling the sharp blades.
5. rinse these parts with clear hot water, then dry. Do not any of the grinder's components in a dishwasher.
6. wipe the motor unit with a damp cloth. Do not use harsh or abrasive cleaners.
7. cutting blades and cutting plates should be coated with cooking oil after washing and then wrapped
in grease-proof paper to keep them lubricated and rust-free. Only use non-toxic lubricants such as
cooking oil or food-grade mineral oil to lubricate this tool.
rEcipE
italian fennel sausaGe
makes 4 pounds (1.8 kg) sausage
4 pounds (1.8 kg) pork butt
•
6 cloves of garlic, peeled and minced
•
1/4 cup (50 ml) italian parsley leaves, packed
•
1-1/2 tablespoons (25 ml) fennel seeds, crushed
•
1/2 tablespoon (7 ml) oregano
•
2 teaspoons (10 ml) kosher sale
•
2 teaspoons (10 ml) freshly ground pepper
•
remove any gristle from the meat. Cut into 1" (2.5 cm) cubes. Place meat in a large bowl and combine with
remaining ingredients. Cover and refrigerate for at least 8 and up to 24 hours for best flavour.
assemble the electric meat Grinder with fine or medium cutting Plate. Grind sausage. Stuff sausage into
prepared casings, form into patties or leave loose as needed. Fresh sausage should be cooked within 24 hours or
double wrapped and frozen. Cook thoroughly before serving – internal temperature should reach 160ºF (71º C).
pArts list
# description
1 On switch
2 Off/Reverse switch
3 Motor housing
4 Attachment opening
5 Food pusher
6 Die-cast hopper
7 Grinder/Feeder head
8 Feed screw
9 Cutting blade
10 Cutting plate (fine)
11 Cutting plate (medium)
12 Cutting plate (coarse)
13 Sausage attachment (small)
14 Sausage attachment (large)
15 Screwing ring
13
14
12
10
15
11
9
8
7
4
3
1&2
6
5
