Assembly & Operating Instructions - Nesco FG-600 Care/Use Manual

Assembly & Operating Instructions
GRINDER PREPARATION FOR SAUSAGE MAKING:
1. Insert the grinding head to the base and lock into place using the head
lock/release lever.
2. Insert the auger into the grinding head, the drive end first.
3. Place the cutting blade and coarse disc onto auger shaft.
4. Place the sausage cone on the grinding head and loosely screw
the ring on the grinding head (Make sure the notches of the sausage-
making attachement fit onto the projections of the grinding head).
5. Attach the ring nut on the grinding head securely.
6 . Place the hopper into the barrel of grinding head.
STUFFING SAUSAGES:
1. Place casing in lukewarm water for 10 minutes. Then slide the wet skin
onto the sausage cone.
2. Place meat mix into hopper and turn the dial to the "1" position.
3. Use the food pusher to push mix into grinder head. As the casing
begins to fill, tie-off the end with string. Evenly distribute meat
through the casing and twist into links as it fills.
4. When finished, turn the dial to the "OFF" position.
5. Unplug the unit from electrical outlet and follow the
cleaning instructions.
KEBBE MAKING:
Kebbe (of Kubbe) is a traditional Middle
Eastern recipe comprised of a cylinder shell
of meat. The center is stuffed with a spiced
lamb filling and the ends are sealed. These
are then breaded and deep-fried. The Kebbe
attachment makes it easier to shape the
cylinder shell.
1. Attach the grinding head to the appliance.
Insert the auger into the grinding head,
with the drive end first. Place the Kebbe
attachments inside the grinding head.
Figure 1
2. Turn the ring nut on the grinding
head and tighten securely. Figure 2
3. Place the hopper into the barrel of the
grinding head. Place kebbe mix into
hopper and turn the dial to the "1"
position. Figure 3
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