Elite Products HA-3433A - Manual (Page 4)

HOW TO USE THE SAUSAGE STUFFER:
• You will need sausage casings, either natural or synthetic, which can be purchased
from your local meat market. If purchased dry, casings should be soaked briefly in a
mixture of 2 cups of water to 1 tablespoon of vinegar.
• Meats must be ground and seasoned before making sausage links.
ATTACH SAUSAGE STUFFER
1) Insert the feed screw into the
grinder tube.
2) Place the coarse cutting disc onto
the feed screw. This provides a
bearing to position end of feed
screw.
3) Place sausage stuffer through screw ring. Securely attach screw ring to grinder
tube.
4) Insert the grinder tube into the main motor unit and tighten locking knob to secure.
TO STUFF THE CASINGS:
1) Cut casing into 2 or 3 feet lengths. Prick
with a pin to allow air to escape while
stuffing.
2) Pull and gather the casing, except the last
four inches, over the stuffer attachment.
3) Stuff casing loosely as the meat will
expand slightly when cooking it.
4) As the casing begins to fill, tie the end
securely with a string.
5) Twist the casing into desired link size and shape as the meat fills it.
6) You can also twist and knot the casing directly, without using a string.
HINTS FOR BEST USE:
•
Salt may affect the flavor of sausage stored for long periods in the freezer. If salt
is added, plan to use sausage within a short time. Without salt, it may be stored
for as long as six months in the freezer.
• Sausage made from fresh pork (not pre-cooked or smoked) should be stored
under refrigeration in an air tight canister or a maximum of 2 days. It should
always be thoroughly cooked before serving. To freeze sausage, wrap carefully
in moisture and vapor-proof paper and use within two-three months.
HOW TO USE THE KEBBE ATTACHMENT:
**WHAT IS KEBBE?
Kebbe (also Kibbeh, kibbee, kubba), is a dish of minced meat with bulgur and spices
with many variants, both raw and cooked. It is a popular dish in the Levant, sometimes
considered the national dish of Lebanon, Syria, Iraq, and Turkey. In its most common
form, it consists of minced lamb mixed with bulgur and spices, stuffed inside a bulgur
pastry crust and grilled, boiled or fried. The shape, size and ingredients vary between
different types of kebbe and between the recipes traditional in different areas. The mix of
spices changes as does the composition of the crust.
• The Kebbe maker attachment (Q) has two parts, the shaper and the cone. Follow the
assembly instructions (see assembly of grinding attachments) up until the worm screw
is fitted onto the motor shaft inside the grinding head (Figure 1).
• Insert the kebbe maker with the rounded side facing out. Insert the securing cone and
tighten the ring nut onto the head (Figure 2).
• Feed the kebbe mixture through the food funnel using the food pusher. The mince
will roll out as a hollow cylinder into the bowl (Figure 3).
• Cut the continuous hollow cylinder into the desired lengths while it flows out.
• The kebbe mixture is prepared by mincing meat and then passing the mince meat
with the ingredients, wheat & onions. Repeat this till you reach the desired
consistency.
CARE & CLEANING ...
• Always unplug the main motor unit when the appliance is not in use, before inserting or
removing parts, and before cleaning.
• Never immerse the main motor unit in water or other liquids.
• Wash all parts except the main motor unit, in hot soapy water, using care when handling
the sharp blades.
• Rinse these parts with clear hot water and dry thoroughly. DO NOT wash parts in a
dishwasher.
• Wipe the main motor unit with a damp cloth. Do not use harsh abrasive cleaners.
• The cutting blade and cutting disc should be thinly coated with cooking oil after washing to
keep them lubricated and rust free.
TIPS & HINTS:
•
Cut food into strips or cubes slightly smaller than the opening on the feeding tube.
• Make sure food is free of bone, tough tendons, nut shells, etc. before grinding.
• Raw meat or fish should be thoroughly chilled (not frozen) before grinding to reduce the
loss of juices.
• Freshly ground meat should be refrigerated and cooked within 24 hours.
• During extended grinding, fats from meats can build up inside the grinder tube slowing
down grinding efficiency and straining the motor. If this happens, you should stop the
grinder, wash parts in hot water and reassemble. When possible, alternate stale bread with
the mat. This helps keep the feed screw clean.