Cleaning And Maintenance - Chefman RJ25-C Quick Start Manual

OPERATING INSTRUCTIONS
• Place hand by casing and funnel to catch and guide sausage as it forms.
• Switch dual switches to "On" to begin grinding and making sausage.
• Create separate sausage links by using both hands and twisting sides in opposite
directions. Repeat with each section.
HOW TO MAKE KIBBEH:
Kibbeh is a popular Middle Eastern stuffed sausage made with ground meat, seasonings and
bulgur. The Kibbeh Attachments may be used to make the hollow "meat dough" that will later
be stuffed and cooked.
1. Cut meat into 1-inch to 2-inch cubes. Chill until firm.
2. Grind meat twice using the coarsest Grinding Plate (8mm). Follow Operating Instructions
on page 5.
3. To make the meat mixture for kibbeh, combine the ground meat with soaked and rinsed
bulgur. (A good ratio is 1 ½ lbs ground meat with 1 ½ cups bulgur). Chill mixture for about
30 minutes.
4. When ready to make kibbeh, remove the Blade and Grinding Plate from the Meat Grinder
after initial grinding. Attach the Kibbeh attachment and secure with the Fastening Ring.
5. Fill Loading Tray with chilled, ground meat and bulgur mixture and use the Food Pusher
to load meat down into the Chute. Turn the Meat Grinder on using both switches.
6. The ground mixture will emerge out of the Kibbeh Attachment in a hollow tube shape.
Use one hand to steadily guide it out so the meat tube does not collapse or break.
7. Cut tube into desired length and stuff with desired filling. After stuffing, gently pinch both
sides to seal.
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CLEANING AND MAINTENANCE

Note: Because raw meat is used in this appliance, it is very important to follow proper food
safety and ensure appliance is fully cleaned after each use.
1. Disassemble all parts and attachments from the motorized Main Body.
2. Wipe Main Body with a damp cloth. DO NOT USE ABRASIVE MATERIALS.
3. Clean out the Chute and the Grinding Plates with a bottle brush and warm, soapy water
to remove excess bits of meat out of holes.
4. Wipe Main Body with a damp cloth. Wash all parts of the Meat Grinder except for the
Main Body in warm, soapy water. The sausage and kibbeh attachments, Food Pusher and
Collection Tray are dishwasher safe.
Note: Bleach cleaning solutions containing chlorine will discolor surfaces of the Meat
Grinder.
5. Dry all parts by wiping down with a dry towel. Lay flat on a fresh towel or wire rack to air-
dry any remaining moisture. To avoid rust and oxidation, ensure all parts are completely
dry before storing.
6. (Optional) After fully towel or air-drying, put the Blade, Grinding Plates, Auger and
Fastening Ring in the oven at 170°F for 10-15 minutes to completely remove any moisture.
Note: Cleaning solutions containing chlorine will discolor surfaces.
7. After drying, wipe all cutting parts that were in the Chute (Blade, Grinding Plates, Auger)
with vegetable oil or a food-grade silicone or mineral oil spray to lubricate and prevent
rust. This is especially important if the Meat Grinder pieces and attachments will be stored
in a high-humidity area.
8. Bag dry metal parts individually in a sealable bag with a handful of rice. Then store in
freezer, if possible, or a dry place.
9. If you do not want to freeze parts, place parts in the Collection Tray and cover with the
Loading Tray as a storage container.
10. Do NOT store in a high-moisture environment.
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