Deni 3301 manual How To Make Sausage, Cutting Plates

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6.Plug in and turn “R/ON” switch to “ON”. Turn the “ON/OFF/R switch to “ON”. The ground meat will come out through the grinding plate in the head. Note: The grinder must be ON BEFORE adding food.

7.Place food in the hopper tray and use the food pusher to feed food into the hopper opening. CAUTION: DO NOT USE YOUR FINGERS TO FEED FOOD THROUGH THE HOPPER. NOTE: The grinder head may rotate slightly during use, but it is normal. Do not over tighten to stop this movement. It may cause damage. (Figure 8)

8.Turn the unit OFF when complete.

Cutting Plates

■Fine: used for breakfast sausages, spreads, pâtés, baby food, and hamburgers.

■Medium: used for Polish and Italian style sausages, ground meat in soups or relishes.

■Coarse: used for salami and larger style sausages, ground meat for chili or with vegetables.

How To Make Sausage

1.Prepare natural casing by running it under cool water. Soak casing in a bowl of cool water for a half hour.

2.Rinse the casing again under cool water and let the water run through the casing by holding one end of the casing open under the faucet.

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3.Soak the casing again, adding one tablespoon of white vinegar for each cup of water in the bowl. Leave the casing in the vinegar solution until you are ready to stuff it, then rinse and drain.

NOTE: Vinegar softens the casing and makes it more transparent. This makes the finished sausage look better.

4.Cut meat into one inch cubes and put in freezer for half hour to firm up.

5.Measure the seasonings for the recipe you are using and combine in a small bowl. Set aside.

6.Grind the meat, following the basic operating instructions.

7.Assemble the meat grinder with the sausage stuffer following the instructions on page 4.

8.Test the sausage. Fry up a small amount of the sausage mixture. Adjust seasonings to taste.

9.Pull the entire sausage casing over the stuffing tube so that the end of the casing is even with the tube opening.

10.Slowly feed the meat, with the pusher, into the hopper opening. When the ground meat is flush with the opening of the stuffing tube, pull off 2 inches of casing and tie into a knot.

11.Continue feeding meat into the hopper opening and stuffing the sausage casing. Pack the casing firmly but not to the bursting point. Maintain an even thickness throughout the length of casing.

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Contents Instructions Important Safeguards Functions Features How To Operate AssemblingHow To Make Sausage Cutting PlatesCleaning Sausage Making TipsTroubleshooting Hints and TipsRecipes Classic Italian SausageCajun Style Chicken Sausage with Monterey Jack Cheese Mini Italian Sausage Links Breakfast Sausage Beef BurgersBBQ Cocktail Meat Balls Stuffed Savoy Cabbage RollsHam Salad Stuffed Banana PeppersMeat Loaf Lemon and Port Wine Poached Fig TartsDENI-VAC Hache-viande Hache-viande Conservez CES Instructions Caractéristiques Mode d’utilisation AssemblagePlaques de coupe Conseils pour la préparation des saucisses Problèmes et solutions Saucisses italiennes classiquesSaucisses au poulet à la Cajun avec fromage Monterey Jack Mini saucisses italiennes Saucisses pour le déjeunerBurgers au boeuf Boulettes de viande BBQ pour cocktailCigares au chou de Savoie farcis Salade de jambonPiment banana farci Pain de viandeTartelettes aux figues pochées au citron et au vin Service À LA Clientèle

3301 specifications

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