Troubleshooting - Chefman RJ25-C Quick Start Manual

TROUBLESHOOTING

Problem
The Meat Grinder is not turning on. 1. There could be possible damage
to the Power Cord, or the outlet is
not working.
2. Back Switch or Side Switch is
not on.
The Chute is jammed. 1. Warm fat can sometimes cause
the Chute to jam.
2. Pieces that are loosely assembled
onto the Meat Grinder will cause
meat to get caught and clog the
grinder.
Kibbeh is not forming properly. A not-quite-ground piece of meat
is stuck, causing ground kibbeh
meat to emerge only partially.
Kibbeh mixture may also not be
chilled enough or mixed with
enough bulgur.
My sausages have air bubbles. Sausage casings were not pricked
to create small holes before
stuffing.
The meat is not coming out in a The Blade could be assembled
consistent texture. backwards.
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Cause Solution
1. Check to see if there is any visible
damage to the Power Cord. If there is,
do not operate the Meat Grinder. Instead,
contact Chefman Customer Service at
888-315-6553 or email customerservice@
chefman.com.
2. Check that the Back and Side Switches
are turned on.
1. Use the Reverse function on the switch
to release anything that may be jamming
the Chute. Refer to step 16 in Operating
instructions on page 6 for directions.
2. Fully turn off and unplug the grinder.
Check that all parts are tightly assembled.
Turn off and unplug the Meat Grinder and
check the Chute for stuck pieces.
Use the tip of your knife to carefully create
tiny holes in casings; these holes will allow
air to escape as the casings are filled.
Turn off and unplug Meat Grinder.
Disassemble and turn Blade around. The
curved, smooth side should face away from
you towards the Auger.
COOKING TIPS
TYPES OF SAUSAGE CASINGS:
Sausage casings come in many shapes and sizes. Some are synthetic, others are natural. Below is a
breakdown of the most commonly used casings and how to use them. Casings can be purchased
at stores, local farmers' markets, online or at local specialty butcher shops.
Collagen Casings- Natural product made from beef protein; come in edible and non-edible forms.
Variations include:
• Fresh Casings, most tender.
• Commonly used for brats and breakfast sausages.
• No soaking needed; can use right out of the package.
• Best Cooked: Broiled, grilled or fried.
• Smoked/Processed Casings, second most tender.
• Commonly used for hot dogs, smoked and cured bratwurst.
• No soaking needed; can use right out of the package.
• Best Cooked: These casings are made stronger to be hung in a smoker but can be
cooked in an oven or dehydrator.
• Snack Stick Casings, least tender.
• Used for snack sticks, jerky and breakfast sausages.
• No soaking needed; can use right out of the package.
• Best Cooked: These are also made stronger to be hung in a smoker but can be
cooked in oven.
Old Fashioned Collagen Middles (Non-Edible)- Made of beef protein; eliminates the loose,
wrinkled look you get with fibrous casings. These casings usually come string tied.
Variations include:
• Collagen Rounds
• Commonly used for summer sausages.
• Soak in non-iodized salted water for 3 to 5 minutes before using.
• Best Cooked: In a smoker, or cooked in an oven until the internal temperature
reaches 165°F.
• Shrinks with the meat to prevent wrinkling.
• These casings will curve when stuffed.
• Since casings are not edible, peel off casings after cooking and before consuming.
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