Valley Sportsman 008858706 Manuel D'instructions page 7

2 . Tum the Handle until the Plunger comes up and out of the Canister.
3 . Pivot the Canister outward, then pull the Canister up to remove the Canister from the Stuffer
Housing.
4 . Unscrew the Plunger from the Plunger Shaft. Disassemble the pressure release valve from the
plunger. Remove the plunger seal from the plunger.
5 . Wash all parts that have come in contact with meat in hot soapy water. BE SURE TO CLEAN THE
PARTS IMMEDIATELY AFTER USE . Rinse and thoroughly dry all parts immediately. Sterilize as
needed.
6 . Fully lubricate the Shaft, Canister, Pressure-Release Valve components and the Front Ring Nut
with a food-grade lubricant before and after each use.
STUFFING INSTRUCTIONS
CAUTION ! When the plunger is pulled out of the Canister, RELEASE THE HANDLE SLOWLY!
Pressure or gravity could
cause the Handle to spin back slightly and cause injury.
NOTE : Apply a food-grade lubricant to the inside of the
Canister before filling with the meat mixture.
1. Tilt out the Canister.
2. Fill the Canister with the meat and seasoning mixture
(figure 8).
3. Press the mixture down into the Canister firmly to
release any trapped air.
4. Pivot the Canister back into the upright position and
snap the Top Brackets onto the Canister Mounts.
5. Turn the Handle until the Plunger comes in contact with
the meat and the mixture is ready to extrude out the end of the Stuffing Funnel.
6 . Slip a casing on the end of the Stuffing Funnel until the entire casing has slid
onto the Funnel (figure 9).
7 . Tie, twist or hog ring the end of the casing to seal it.
8 . Turn the Handle to extrude the mixture into the casing.
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