Kalorik MGR 38593 User Manual page 9

Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don't change the page numbering. Keep the language integrity.
Print only what is inside the frame.
Slide the moist sausage
•
casing ("skin") all over
the end of the sausage
attachment, leaving
approximately 2"
overlapping the end of
the attachment.
Place the seasoned
•
meat into the large die
cast hopper and turn the
unit on. Push the meat
into the opening of the
hopper using the pusher,
until the mixture appears
at the end of the
sausage attachment.
Turn off the appliance and tie a knot the end of the casing.
Turn the appliance back on and start filling the casing slowly, into
•
a long sausage. Keep the sausage casing moist by watering
frequently. Continue filling the casing, until all the meat has been
used or until the casing is approximately 2" from being
completely full
When sausage is fully formed, turn the unit off and tie a knot at
•
the end of the casing.
Sausages can be made to the desired length by twisting the
•
casing at regular intervals, to create links.
Note: To avoid over-stretching and splitting the casing, do not make
the sausage too thick. Keep casings moist by moistening them
frequently. The meat mixture will expand slightly during cooking so
do not overfill.
9
Assembly page 9/48
MGR 38593 - 141121