Food Safety; Making Sausages - George Foreman GFMG700 Instructions Manual

TIPS ON GRINDING
• Cut the food into strips or cubes slightly smaller than the opening on the
feeding tube.
• Make sure the food is free of bone or tough tendons before grinding.
• Raw meat or fish should be well chilled (not frozen) before grinding to
reduce the loss of juices.
• When grinding large quantities of meat, fats from the meat can build up in
the grinder tube, slowing down the grinding efficiency and slowing the
motor. If this happens, stop the grinder, disassemble, wash the parts in hot
water and reassemble.

FOOD SAFETY

• Keep raw meats and their juices away from other food. Wash your hands,
counters, and other surfaces in hot soapy water after handling raw meat.
Don't let raw meat juices touch ready-to-eat foods.
• Freshly ground meat should be refrigerated and cooked within 48 hours.
Ground meats can be frozen up to 4 months.

MAKING SAUSAGES

You can make homemade sausages using the sausage stuffing attachment. All you
need is a batch of seasoned ground meat (see recipe book for ideas) and sausage
casings. You can purchase either natural or synthetic casings from your local meat
market. If purchased dry, soak in water for 1 hour, changing water several times to
remove salt; rinse thoroughly. Running water through the casings will indicate if
there are any holes in the casings.
TO ATTACH THE SAUSAGE STUFFER
1.Insert Feed Screw into Grinder Tube with the long end of the Spindle first.
2.Place Sausage Separator onto the Feed Screw.
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