STX International STX-4000-TB2, Инструкция по эксплуатации

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HOW TO GRIND MEAT
1. Choose which grinding plate you wish to use and install it into the
grinding head (see Grinding Head Assembly on page 4).
2. Cube or strip your chilled meat and put the meat into the meat
hopper on the top of the assembled grinder.
3. Use the meat pusher to direct the meat into the feed chute of
the grinding head. DO NOT apply excessive force with the meat
pusher (referred to as Hogging the grinder). Once the meat
engages the auger, it will be carried forward to the cutting blade/
grinding plate and the ground meat will extrude from the front
of the grinder. The cut of meat that you are grinding often will
determine how much pressure you will need to apply with the
meat pusher.
TIPS:
• Attempting to grind to a very fine level or excessive grinding may
produce a mushy textured result.
• Many consumers Double Grind for a better mix of lean and fatter
meat. For example, if you want to make hamburger out of chuck
roast, you might want to grind the meat initially with the wagon
wheel, then regrind using one of the smaller diameter plates
(4mm or 7mm).
• REMEMBER TO KEEP THE TEMPERATURE OF THE MEAT AS
CLOSE TO 34°F AS POSSIBLE DURING THESE PROCESSES.
• It may be necessary to re-chill meat prior to an additional grind.
• Typically an 80 – 20 mix (80% lean - 20% fat) or an 85 - 15 mix
(85% lean – 15% fat) are the two best mixes for grilling
hamburger on your outdoor grill. When you are grilling at high
temperatures, you will normally lose between 5 - 10% of the fat
content of your meat.
• If you are grinding your meat for something like chili where you
are not cooking all of the fat out, then you might wish to increase
the lean meat content and not add as much fat to your mix.
• A single grind with the Wagon Wheel grinding plate is often
preferred for making Polish Sausage, Italian Sausage or Kielbasa
Sausage.