8
CLEANING AND MAINTENANCE
• Always unplug motor unit when not in use, before inserting or
removing parts, and before cleaning.
• Never immerse power unit in water or other liquids.
• Wash all parts except motor unit in hot soapy water, using care
when handling the sharp blades.
• Rinse these parts with clear hot water, then dry.
REMOvAbLE PARTS ARE NOT DIShwAShER SAFE!
• Wipe motor unit with a damp cloth. Do not use harsh or
abrasive cleaners.
• Cutting blade and cutting plate should be coated with cooking
oil after washing and then wrapped in grease-proof paper to
keep them lubricated and rust-free.
• Any other servicing should be performed by an authorized
service representative.
• NOTE – Pusher has a lid; you can store sausage attachments
and sausage-making ring inside.
RECIPES
Italian Fennel Sausage
Makes 4 pounds of sausage
4
pounds pork butt
6
garlic cloves, peeled and minced
1
/
4
cup Italian parsley leaves, packed
1
1
/
2
tablespoons fennel seeds, crushed
1
/
2
tablespoon oregano
2
teaspoons kosher salt
2
teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch 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 flavor.
Assemble meat grinder with fine or medium cutting plate. Grind
meat. Assemble unit for sausage making (follow “To make
sausages” instructions on page 5). 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
register 160°F when tested with an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod. 244mg • calc. 39mg • fiber 0g
