Operation (continued)
Sausage making:
1.Season the ground sausage meat to taste.
2.Soak the sausage skin in tepid water to make it more pliable.
3.Slide the sausage skin onto the end of the Sausage Maker (14) leaving approximately 1/2” to spare.
4.Put the sausage meat into the Feeder Tube (4) and plug in and switch on the unit. Push down on the Pusher (13) gently, letting the motor do the work. Once the meat reaches the end of the Sausage Maker (14), turn off the Meat Grinder.
5.To avoid trapping air in the skin, tie a knot up to the end of the Sausage Maker (14).
6.Turn the unit back on and continue adding ground sausage meat.
Notes: Do not make excessively large sausages as the skins will burst. For easier sausage making work with another person; one to feed the Grinder and the other to hold the sausage skin as it fits on the Grinder.
7.When finished, turn off the grinder and unplug it. Tie a knot in the remaining skin on the Sausage Maker (14), and remove it. Note: Pinching and twisting the skin at the desired length will make the sausage into links.
Maintenance
Before cleaning the Meat Grinder, make sure it is unplugged from the outlet.
Never wash the Grinder in the dishwasher. You may wash the attachments in a dishwasher.
After each use, clean the Meat Grinder thoroughly. Do not submerge the Grinder Drive Unit (1) in the water. Detach parts and wash in mild antibacterial detergent and warm water. Dry parts and
SKU 90262 | Page 6 | REV 05/04 REV 03/05 |