urbo force cadet - MercantileStation2

URBO FORCE CADET
ELECTRIC MEAT GRINDER
by
STX Turboforce Cadet
Electric Meat Grinder
Instructions
SPECIFICATIONS
Model
STX-1200-TFC
Power Supply
110/120 V, 60 Hz
Net/Gross Weight
7.6 lbs. / 9.7 lbs.
Overall Dimensions (L x W x H)
13.7” x 8.4” x 14.6”
PARTS LIST AND PLACEMENT
1. Front Grinding Head Locking Cap (Screw Cap)
2. Grinding Plate (3 included) Hole sizes: 3mm, 5mm, and 8mm
3. Tempered Steel Cutting Blade (3 included)
4. Auger
5. Grinding Head
6. Meat Pan (Meat Hopper or Top Tray)
7. Meat Pusher
8. Main Unit
9. Head Locking Side Knob
-3-
GRINDING HEAD ASSEMBLY
1. Loosen the head locking/side knob enough to insert the grinding
head onto the main unit (see Parts & Placement on page 3). Tighten
the head locking/side knob to stabilize the grinding head.
2. Insert the auger into the front of the grinding head with the short tip of
the auger facing out (Figure 1). When you insert the auger, you may
have to twist it just a little until you feel it set into the motor housing.
3. Mount the cutting blade on the front of the auger (Figure 2).
Note: The flat, sharpened end of the cutting blade MUST be facing
OUT, otherwise IT WILL NOT GRIND PROPERLY, WILL ruin the
grinding head and possibly the main unit! (See Correct/Incorrect
Cutting Blade Assembly photos on pg 5).
4. Mount the grinding plate in front of the cutting blade and make sure
the notch on the side of the grinding plate fits into the slot on the side
of the grinding head (Figure 3). The grinding plate will not sit flush
with the front of the grinding head – it will stick out about 1/16”. This
is the correct position of the grinding plate.
5. Screw the front grinding head screw cap onto the front of the grinding
head – DO NOT OVERTIGHTEN (Figure 4).
Grinding Head Assembly
Figure 1
Figure 2
Figure 3
Figure 4
-4-
Correct/Incorrect Cutting Blade Assembly
CORRECT
INCORRECT
YES!
NO!
PRE-GRINDING MEAT PREPARATION
The temperature of the meat is VERY IMPORTANT. Your meat should
be as COLD AS POSSIBLE without being frozen solid. Most professional
butchers grind their meat at 34°F. The consistency should be crunchy
to the touch – NOT frozen solid. If your meat is not cold enough when
you grind, it may ball-up in the front of the grinding head and may result
in charring of the meat and meat by-products (fat, blood, etc.). The
resulting black char or sludge will need to be cleaned from the grinding
head, cutting blade, and grinding plate. This charring, while unsightly, is
harmless.
Before you begin grinding meat, we suggest that you cube or strip your
meat. To cube your meat, cut it into cubes approximately 1” x 1” x 1” To
strip your meat, cut it into pieces that are 1” x 1” and as long as you like.
If you strip your meat, you will not need to use the meat pusher as much.
GRINDING PLATES
There are 3 sizes of Tempered Steel Grinding Plates The 3 grinding
plates differ by hole diameter and produce finer grinds of meat as the
hole diameter decreases. These 3 grinding plates have hole diameters of
3 mm, 5 mm and 8 mm, respectively.
-5-
HOW TO GRIND MEAT
1. Choose which grinding plate you wish to use and install it into the
grinding head (see Grinding Head Assembly on page 4).
2. Cube or strip your chilled meat and put the meat into the meat
hopper on the top of the assembled grinder.
3. Turn on the grinder. The switch on top should be ON and the bottom
switch will be switched to ON.
4. Use the meat pusher to direct the meat into the feed chute of the
grinding head. DO NOT apply excessive force with the meat pusher
(referred to as Hogging the grinder). Once the meat engages the
auger, it will be carried forward to the cutting blade/grinding plate and
the ground meat will extrude from the front of the grinder. The cut of
meat that you are grinding often will determine how much pressure
you will need to apply with the meat pusher.
Reverse Function - If there is a jam, you can reverse to clear it.
1. Set the bottom switch to O (middle) to stop power.
2. Change the top switch to R (down)
3. Set the bottom switch to R (down) to start the reverse motion.
TIPS:
• Attempting to grind to a very fine level or excessive grinding may
produce a mushy textured result.
• Many consumers Double Grind for a better mix of lean and fatter
meat. For example, if you want to make hamburger out of chuck
roast, you might want to grind the meat initially with the wagon
wheel, then regrind using one of the smaller diameter plates
(4mm or 7mm).
• REMEMBER TO KEEP THE TEMPERATURE OF THE MEAT AS
CLOSE TO 34°F AS POSSIBLE DURING THESE PROCESSES.
• It may be necessary to re-chill meat prior to an additional grind.
• Typically an 80 – 20 mix (80% lean - 20% fat) or an 85 - 15 mix
(85% lean – 15% fat) are the two best mixes for grilling hamburger
on your outdoor grill. When you are grilling at high temperatures, you
will normally lose between 5 - 10% of the fat content of your meat.
• If you are grinding your meat for something like chili where you are
not cooking all of the fat out, then you might wish to increase the
lean meat content and not add as much fat to your mix.
-6-
STUFFING SAUSAGE ASSEMBLY
1. Insert the auger into the front part of the grinding head with the short
tip of the auger facing out (Figure 5). When you insert the auger,
you may have to twist it just little until you feel it set into the motor
housing.
2. Mount the 8mm grinding plate onto the auger (Figure 6).
Note: DO NOT use the cutting blade in the grinding head when using
the grinder for stuffing sausage.
3. Choose the stuffing tube of your choice, insert it into and through the
back of the adapter ring and push it in until it is snug. This unit comes
with 3 Stuffing Tubes (4” Long x 1/2”, 5/8” & 3/4”) and 1 Adapter
Ring. Hold this assembled section to the front of the grinding head
(Figure 7).
4. Screw the head locking screw cap onto the grinding head as shown
(Figure 8). You are now ready to stuff sausage.
NOTE: The stuffing tube assembly may appear loose initially. It will
tighten up once meat begins to protrude from the assembly.
Sausage Stuffing Tube Assembly
Figure 5
Figure 6
Figure 7
Figure 8
-7-
HOW TO STUFF SAUSAGE
1. Grind the meat to the proper consistency you desire for your
sausage (See How to Grind Meat on page 6).
2. Add water and the spices of your choice to the mixture. Mix
thoroughly and chill overnight in the refrigerator.
Note that you do not have to refrigerate the mix prior to stuffing,
however, it will stuff better and easier if you let it set and chill
overnight.
3. Choose the proper sized casing for your sausage. Bunch it up onto
the sausage stuffing tube.
4. Put your sausage mixture into the meat pan and stuff it into the
running grinder using the meat pusher.
5. When the sausage starts filling up the casings, twist the casings off
to your desired length.
NOTE: Meat must be prepped beforehand. You cannot grind
unprocessed meat directly into sausage casings.
TIPS:
• Water content in a sausage mixture is very important. The correct
amount of water for each blend of meats and spices differs
tremendously. Some trial and error may be necessary.
• The amount of salt added to your mixture MAY affect how dry your
mixture becomes if left standing or chilling because salt absorbs
moisture. This may affect how well your mixture will stuff. Adding salt
too soon (for example: letting your mixture set overnight with the salt
added) will make your mixture too thick and will NOT extrude very
well - if at all.
• There are many “How To” books, websites, and YouTube videos on
sausage stuffing for beginners. Some of these sources offer free
recipes and advice. Applying the techniques of professionals learned
through these informative resources will decrease the trial and error
needed and produce a mixture that will satisfy.
• When stuffing, it is a good idea to spray all parts of the grinding head
(wherever the sausage mixture comes in contact) with a cooking
spray like PAM or Food Grade Silicone. This will make your sausage
extrude a lot faster and makes the stuffing process easier.
-8-
KUBBE ATTACHMENT ASSEMBLY
When using the Kubbe Attachment:
• Do not use a cutting blade or a grinding plate.
• The meat must be prepared beforehand, prior to using the Kubbe
Attachment (See How to Grind Meat on page 6).
• You CANNOT grind unprocessed meat directly into the Kubbe
Attachment.
1. Insert the auger into the front part of the grinding head with the short
end of the auger facing out (Figure 9).When you insert the auger,
you may have to twist just a little until you feel it set into the motor
housing.
2. Insert the 1st part of the kubbe maker attachment on the front of the
grinding head (Figure 10).
3. Then insert the 2nd part of the kubbe maker attachment over the 1st
part (Figure 11).
4. Screw the head locking cap onto the front of the grinding head
snuggly (do not overtighten) to hold the kubbe maker attachment
firmly in place (Figure 12).
Kubbe Attachment Assembly
Figure 9
Figure 10
Figure 11
Figure 12
-9-
WHAT IS KUBBE?
Kubbe is a traditional Middle Eastern appetizer comprised of a small
football shaped shell filled with meat (usually bulgur wheat and lamb).
The center section is often stuffed with spiced minced lamb filling and the
ends are sealed. Kubbe is usually deep fried resulting in a crispy outside
with a delicious filling. It is time consuming to make, but well worth the
effort. This delicious treat can be frozen raw and fried straight from the
freezer.
HOW TO MAKE KUBBE
1. Feed the mixture into the meat hopper and let the mixture extrude.
2. Cut or pinch off to your desired length leaving one end open. You
now have the finished outer shell for the kubbe.
3. Stuff the interior of the shell with your choice of meat filling.
4. Seal the open end.
TIPS:
• There are many recipes for Kubbes; we recommend that you search
the web for Kubbe Recipes.
• Kubbe is also spelled Kibbeh, Kibbe, Kubbeh, Kebbeh, and Kubbi.
- 10 -
WASHING INSTRUCTIONS
GENERAL WARNINGS:
• Any type of bleaching solutions containing chlorine will
discolor the aluminum surfaces.
• Thinners and benzenes will crack or change the color of the unit
and should never be used to clean this meat grinder.
• Leaving any parts of this product to air dry after cleaning may
cause corrosion.
• Always wipe off the parts thoroughly with a dry cloth after
cleaning.
MAIN UNIT
1. Wash with a damp towel, liquid dishwashing detergent (like Dawn
dishwashing liquid) and hot water.
Note: Do NOT submerge main unit in water to clean.
GRINDING HEAD
(includes head locking cap, auger, grinding head, and meat pan)
The 4 parts of the grinding head (head locking cap, auger, grinding
head, and meat pan) are made of 100% cast aluminum.
1. Wash these in liquid dishwashing detergent and hot water.
2. Towel dry IMMEDIATELY AND THOROUGHLY.
3. Store for the next use.
Warnings:
• Do NOT soak parts in water. They WILL discolor.
• Do NOT wash parts and lay them flat to air dry. They WILL
discolor.
• Do NOT leave parts to "clean later". They WILL discolor.
• Even the smallest amounts of moisture on the parts will cause
discoloring or rusting.
DO NOT WASH ANY PARTS OF THIS GRINDER
IN THE DISHWASHER!
- 11 -
GRINDING PLATES
The grinding plates are made of tempered steel.
1. Wash these in liquid dishwashing detergent and hot water.
2. Towel dry IMMEDIATELY and THOROUGHLY.
3. Rub them with some cooking oil (or spray).
4. Store them SEPARATELY in plastic bags until the next use to
prevent rusting.
CUTTING BLADES
The cutting blades are tempered steel.
1. Wash these in liquid dishwashing detergent and hot water.
2. Towel dry IMMEDIATELY and THOROUGHLY.
3. Store for next use.
TIP: Many consumers use paper towels to dry these parts as paper
towels are the most absorbent.
- 12 -
SAFETY INSTRUCTIONS
1. Please read all instructions prior to operating this appliance.
Please keep this manual for future reference. Failure to comply with
the safety instructions and/or operating instructions contained in this
manual will void any warranty. The manufacturer/seller accepts no
liability for damages caused by failure to comply with the owner’s
manual or negligent use of this product.
2. The gears of this grinder are greased at the factory. The unit will be
somewhat loud initially until the gears and motor have had time to
mesh or “break in”. This break in period could take 5 to 10 operating
hours.
3. This meat grinder is designed for indoor household use only.
4. Keep out of the reach of children. Never leave this device
unattended.
5. Unplug this appliance from the power source when assembling,
disassembling, and when storing in-between uses.
6. Press the red STOP button to ensure that the motor is not engaged
PRIOR to plugging the unit into a wall outlet or attaching parts to the
main unit.
7. Do NOT imerse the main unit in water.
8. DO NOT WASH ANY OF THE PARTS FOR THIS GRINDER IN A
DISHWASHER. (See washing instructions)
9. Do not operate this unit near an open flame or any hot surface.
10. Do not unplug the unit by pulling on the electrical cord itself. Never
unplug the unit with wet hands.
11. Always use 110/120 Volt power sources. DO NOT USE POWER
CONVERTERS (210/220V).
12. Never add meat products by hand. ALWAYS use the meat pusher
provided. Do NOT use knives, forks, spoons, etc. to push meat down
the grinding head chute.
13. Never carry the unit by the grinding head or meat pan. ALWAYS
carry this grinder by the body of the main unit.
14. Always monitor the grinder during use. Do NOT leave unattended. It
is recommended that after 10-15 minutes of continual use, the unit
should be allowed to cool for a few minutes to prevent overheating.
15. Do not jam (referred to as “Hogging”) meat into the grinder with
excessive force.
16. Allow Auger to completely stop before changing the grinder settings
from ON or Half to Reverse (and vice versa). Rapid changes in auger
direction could damage the motor.
17. Do not plug another high wattage appliance into the same outlet as
this product.
18. Wash all components before using. Refer to: Washing Instructions
section. Do not wash any grinder parts in the dishwasher!
19. Meat preparation and temperature are very important for optimal
performance and results. Read the Pre-Grinding Meat Preparation
section before using.
20. CHECK THAT THE GRINDING BLADE IS INSERTED CORRECTLY
prior to use. See CORRECT/INCORRECT BLADE ASSEMBLY
photos for proper placement.
21. Always check the condition of the power cord prior to use. If there is
any evidence of damage or fraying of the power cord discontinue use
and contact STX International for OEM replacement. (see Contact
Information on the back of this manual) STX International will use
only original OEM parts when/if replacement is necessary.
22. Any alteration of this meat grinder’s components, substitution of
other manufacturer’s components to this unit, or any repairs to
this grinder not completed or authorized by STX International will
immediately void all guarantees/warranties.
- 14 -
                 

3-YEAR
WARRANTY
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 All STX International Products come with a 3-Year Guarantee, valid only
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in the 48 Contiguous United States. If you purchase this product and ship
 it to a destination outside of the 48 Contiguous United States this warranty 
becomes null and void.
The first 30 Days are covered by a Money Back or Replacement
 Guarantee from the date of the receipt of the product. If your product
becomes damaged in shipment or is found to be defective in any way
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during this period, we will replace or issue a complete refund for your
 product upon return. We will pay all shipping involved during this first 30day period.
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 Returns of New/Unused Products
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The remainder of the 3 Years (after the first 30 days) is covered by a
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 the return shipping. PLEASE NOTE: There will be a 10% Restocking Fee
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and original Shipping Costs (if applicable) will not be refunded. Used
 product cannot be returned.
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How To Register Your Warranty
Go to www.STXInternational.com. Click on "Register Your Warranty" tab
and fill out the form. This is a fully secure website. Your information will
never be sold or misused in any way. This registration site is strictly for
order verification that will be used to speed up the process should you
ever need to use your Warranty for service.
STX International
2159 Magnum Circle, Lincoln, NE 68522
Info@STXInternational.com • www.STXInternational.com
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QUESTIONS, PROBLEMS
OR COMPLIMENTS?
Thank You for purchasing this
STX International Product!
We are grateful for your business!
All of our STX International Products are inspected then
sealed with our NEW Product Seal prior to shipment.
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For Any Questions, Problems, or
Compliments please call or email us.
 Toll Free: 844-861-4762
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Our Business Hours are:
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If you would like to shop for other STX International Products
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STX International
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Info@STXInternational.com • www.STXInternational.com
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