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Operating Instructions (continued)
MAKING SAUSAGES:
1. Insert the Auger into the Grinding Head, the
plastic end first.
2. Place the separator in the grinding head.
3. Place the sausage horn on the grinding head
and loosely screw the ring on the grinding head.
(Make sure the notches of the separator fit onto
the projections of the grinding head.)
4. Attach the grinding head to the base. Tilt
barrel to the right, insert and turn clockwise to
lock. Barrel will be in straight upright position.
5. Tighten Ring nut securely.
6. Place the tray on the upright part of the
grinding head.
STUFFING SAUSAGES:
1. Place seasoned meat into Food Hopper and
depress Switch "ON" (I).
2. Use Pushrod to push seasoned meat into
Grinder Head. As you push mix through the
Grinder, it will stuff your casing. NOTE: Stuff
casing loosely, as some sausages will expand
during cooking.
3. As casing begins to fill, tie-off the end with
string.
4. Distribute meat through casing and twist
into links as it fills to obtain the desired size and
shape.
5. When finished or casing is full, press Switch
"OFF" (O).
6. Unplug unit from electrical outlet and clean
thoroughly by following cleaning instructions
given in this book.
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