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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
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I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
Meat Grinder
Molino de Carne
MGR 38593
www.KALORIK.com
120V~60Hz – 400W
Front cover page (first page)
Assembly page 1/36
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except under special instruction from Team International USA. The
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A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
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I/B. Don’t change the page numbering. Keep the language integrity.
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS.
2. To protect against electrical shock do not immerse cord, plug, or
the appliance in water or other liquids.
3. Close supervision is necessary when the appliance is used by or
near children. This appliance is not recommended for use by
children.
4. Please keep out of reach of children and pets. This product is not
intended for use by children, by persons with reduced physical,
sensory, or mental capabilities, or lacking experience or
knowledge, unless they have been given supervision or instruction
concerning the use of the product, by a person responsible for
their safety. Extra caution is always necessary when using this
product.
5. Do not leave the appliance unattended while it is running.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return appliance to the nearest authorized service
facility for examination, repair, or adjustment.
7. Unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
8. Check that the control is set to OFF before plugging the cord into
the wall outlet. To disconnect, turn the control to OFF, then
remove plug from wall outlet.
9. Do not let the cord hang over the edges of tables or counters,
contact sharp edges, or touch hot surfaces.
10. Do not pull on the power cord to disconnect. Use the plug.
11. Never move the appliance by pulling on the cord and never
hang it by the cord. Make sure the cord cannot get caught in
any way. Do not wind the cord around the appliance and do
not bend it.
12. Never put the unit near a hot burner, in an oven, or in a
dishwasher.
2
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MGR 38593 - 141121
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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.
13. Avoid contact with moving parts.
14. Never feed food into the appliance by hand; always use the
pusher. Keep hands, hair, clothing, and utensils away from
moving parts during operation to reduce the risk of personal injury
and/or damage to the appliance.
15. NEVER PUT YOUR FINGERS NEAR THE FOOD CHUTE WHILE THE
GRINDER IS IN OPERATION.
16. Do not use fingers to scrape food away from the cutting blade
while the appliance is in operation. Cut type injury may result.
17. Do not use outdoors or use for other than intended use.
18. Warning: the cutting blade is sharp; handle with care both when
using and when cleaning.
19. Only use the appliance for domestic purposes and in the way
indicated in these instructions. Follow the instructions concerning
the assembly of the accessories before starting the appliance.
20. Never immerse the appliance in water or any other liquid for any
reason whatsoever.
21. Never use the appliance outdoors and always place it in a dry
environment. Never plug the appliance in where water may
flood the area.
22. Stand the appliance on a sturdy and stable surface. Ensure that
the appliance is not placed near the surface’s edges where it
can be pushed off or fall.
23. Only use the unit when it is completely assembled.
24. This kind of appliance cannot function continuously; it is not a
professional type of appliance. It is necessary to make temporary
stops. Check the section « Important information » in the
instruction manual.
25. You must keep this appliance clean, as it is in direct contact with
food.
26. Never use abrasive cleaning agents or abrasive cloths when
cleaning the unit.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
3
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except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
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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.
POLARIZED PLUG INSTRUCTIONS
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug will fit in a
polarized outlet only one way. If the plug does not fit the outlet
perfectly, reverse the plug. If it should still not fit, contact a qualified
electrician. Do not modify the plug in any way.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in, or tripping over a longer cord.
Extension cords may be used if care is exercised in their use.
• The electrical rating of the extension cord should be at least
that of the appliance. If the electrical rating of the extension
cord is too low, it could overheat and burn.
• The resulting extended cord should be arranged so that it will
not drape over the counter top or tabletop where it can be
pulled on by children or tripped over.
IMPORTANT INFORMATION
This appliance is not for professional use. You should follow the
requested breaks. Failure to follow this instruction carefully may result
in damage to the motor. Please refer to the rating label for the
maximum continuous usage time (KB xx min where xx is the maximum
usage time). The appliance in this case shall not be used
continuously for more than 10 minutes. The break should last at least
30 minutes after 10-minutes of continuous use.
4
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MGR 38593 - 141121
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PART DESCRIPTION
1
2
3
4
5
6
7
8
Reverse knob + ON / OFF switch
Head release knob / locking
latch
Motor housing
Head inlet
Pusher with lid
Filling tray / Hopper
Head
Worm / Feed screw
9
10
11
12
13
14
15
16
Star-shaped cutting blade
Cutting plate (fine)
Cutting plate (medium)
Cutting plate (large)
Sausage attachment (Large)
Sausage attachment (Thin)
Sausage ring attachment
Sealing ring
Note: the cutting plates and other attachments are stored in the
food pusher!
BEFORE THE FIRST USE
It is necessary to clean all accessories (see paragraph "Cleaning and
care") and to pat them dry. Caution: blades are sharp! Do not
immerse the motor housing in water!
5
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MGR 38593 - 141121
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page must be reproduced and folded in order to obtain a booklet
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I/B. Don’t change the page numbering. Keep the language integrity.
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ASSEMBLY OF THE ACCESSORIES AND OPERATION
Make sure that the power cord is unplugged and that the ON/OFF
switch is in the OFF position before assembling the accessories. This
should be observed each time you assemble or replace the
accessories.
•
•
•
•
Place the head (7) into the head inlet (4) with the vertical
feeding tube of the head placed at an angle.
Press the locking latch (2) and, while holding the head with one
hand, lock it tightly in place by turning clockwise.
Insert the feed screw (8) into the horizontal tube, inserting the
geared part first. Turn it slightly, if needed, until it is completely
inserted into the horizontal tube of the head (7).
Position the star shaped cutting blade (9) on the feed screw’s
shaft.
Caution! It is very important to place the star-shaped blade in the
right position! The flat side shall be facing out, while the rounded
polished side shall be towards the feed screw. Failure to properly
position the star shaped blade will damage your appliance, the feed
screw, or the cutting plate!
Incorrect Way!
Correct Way
•
Assemble the cutting plate of your choosing (10) (11) or (12).
According to the disc/plate you choose, you can mince meat
either coarsely or finely. Attach one of the 3 discs supplied onto
the blade, making sure that its pin locks precisely into the
corresponding notch on the head.
6
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MGR 38593 - 141121
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except under special instruction from Team International USA. The
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•
•
Then firmly screw on the sealing ring (16) by turning it clockwise
to tighten the feed screw (8), blade (9), and cutting plate (10)
(11) or (12) together. When screwing on the sealing ring, we
advise that you press the disc to make sure that its securing pin
stays in the right position.
Put the filling tray / hopper on the vertical feeding tube.
HOW TO GRIND FOOD
•
•
•
•
•
Cut the meat into pieces approximately 1” to 1 ½” in size and
put these pieces on the filling tray.
Plug the appliance into a wall outlet and switch it on with the
ON/OFF switch. The unit always needs to be on before adding
food!
Put a tray, a shallow plate, or a large bowl under the head to
collect the minced meat.
Place the meat in the food tray. Use pusher to feed the meat in
the tube, one piece at a time, and press when needed.
The pusher allows you to press the pieces of meat towards the
feed screw in order to lead the food towards the blade.
Note: Do NOT press too strongly, as you might block the appliance. If
this happens, see instructions below in paragraph “IN CASE THE
MOTOR IS BLOCKED OR CANNOT BE SWITCHED ON”.
Note: during use, tighten the sealing ring regularly as necessary.
•
•
Once all the meat has gone through the grinder, turn the unit off,
unplug it. Remove the screw ring, the cutting plate, and the
cutting blade.
Depending on the type of meat, we advise that you let the
machine rest for approximately 30 minutes after each continuous
operation cycle of 10 minutes. The meat grinder can mince up 4
lb. of raw meat per minute (results may vary depending on the
type of meat and the cutting plate used).
7
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MGR 38593 - 141121
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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.
CUTTING PLATES
Fine Cutting Plate: great for spreads, pates, baby food, and
hamburgers.
Medium Cutting Plate: great for ground meat used in soups or for
relishes, or sausages.
Coarse Cutting Plate: Great for ground meat used in chili, or terrines
or for vegetables, onions, etc.
Do NOT clean the plates in the dishwasher! Hand-wash only!
HOW TO MAKE SAUSAGES
The sausage attachments allow you to blend ground meat and
spices for delicious and fresh homemade sausages.
•
•
•
•
•
Prepare the meat by grinding it first. Season to taste.
Assemble the meat grinder as previously, until you reach the step
where you place the star-shaped cutting blade (9).
Instead of the metallic cutting plate, place the plastic sausage
ring attachment (15) immediately after the blade (9), making
sure that the notch on the ring locks in with the pin on the
grinding head.
Place one of the sausage tube attachments on the ring (large
(13) or small (14)).
Firmly screw on the sealing ring by turning it clockwise to lock all
parts in place.
Note: When using the large sausage attachment, it is not necessary
to use the sausage-making ring (15).
8
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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 9/36
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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.
IN CASE THE MOTOR IS BLOCKED OR CANNOT BE
SWITCHED ON
In the event that the motor slows down or stops, it is possible that
meat is blocking the grinder. In this case, immediately stop the
appliance and use the reverse (REV) switch. To do so, first switch off
the meat grinder (0 position), then press the reverse switch, 3
consecutive times. The feed screw will start rotating in the other
direction; the meat will move in the other direction as well,
sometimes back up into the feeding tube and release the clog. To
stop the reverse function, simply release the reverse switch. You can
now press the on/off switch again and resume normal operation.
Should the motor still be blocked, unplug the appliance and
disassemble its attachments. Be very careful when handling the
blade, as it is very sharp.
IMPORTANT! If the motor overheats after a long usage or because of
a motor jam, it will switch off automatically and the control switches
will become unresponsive. If this happens, let the motor cool down
completely, for 30 minutes at least. Then press on the “RESET” button
underneath the appliance to reset the safety circuit breaker that
protects your appliance. This will enable normal operation again.
10
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MGR 38593 - 141121
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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.
HELPFUL HINTS
•
•
•
•
•
•
•
•
•
Grinding dry bread pieces may help remove most of the food
residue left in the appliance after use.
Cut food into strips or cubes slightly smaller than the opening on
the large die-cast hopper.
Make sure the food is free of bone, tough tendons, nutshells, etc.
before grinding.
Raw meat and fish should be thoroughly chilled (not frozen)
before grinding to reduce the loss of juices and to ensure a better
consistency.
Freshly ground meat should be refrigerated and cooked within 24
hours.
During extended grinding, fats from meats can build up inside the
grinder tube, slowing down grinding and straining the motor. If this
happens, you should stop the appliance, wash the parts in hot
water, and reassemble. When possible, alternate bread with
meat. This helps keep the feed screw clean.
Trim a handful of fat from meat. Process the fat through the
hopper to lubricate the grinding mechanism first, for better
processing results.
For best cooking results, prepare sausages a day or two prior to
cooking.
Meats can be seasoned before or after grinding.
CLEANING AND CARE
•
•
•
•
•
•
As it is in direct contact with food, it is necessary to clean the
appliance thoroughly after each use!
Always switch the appliance off and let it cool down before
cleaning it.
Clean the motor part with a soft, damp cloth.
Never use harsh or abrasive cleaners.
Clean all the accessories and attachments with lukewarm water
and mild detergent, rinse, and dry. REMOVABLE PARTS ARE NOT
DISHWASHER SAFE!
Use extreme caution when handling the blade and the cutting
plates!
11
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MGR 38593 - 141121
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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.
•
•
•
The cutting blade and cutting plates should be coated with
cooking oil after washing and then wrapped in grease-proof
paper to keep them lubricated and rust-free.
Never immerse the motor unit in water or other liquid.
The pusher has a lid. You can store all the attachments (the
sausage tubes, ring and the cutting plates) in the pusher!
RECIPES
Chicken, Feta and Spinach Sausage
Makes 5 pounds of sausage:
3
pounds boneless, skinless chicken thighs
1
pound boneless, skinless chicken breasts
8
ounces crumbled feta
4
garlic cloves, peeled and minced
1
tablespoon oregano
2
teaspoons basil
1
teaspoon chopped lemon zest
2
teaspoons kosher salt
1
teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4
ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the chicken,
and cut into 1-inch cubes. Place chicken in a large bowl. Add feta cheese,
garlic, oregano, basil, lemon zest, salt, pepper, and pepper flakes to the
chicken. Stir to combine. Just before grinding, stir shredded spinach into
chicken mixture. Mixture can be ground immediately, or covered and
refrigerated for up to 24 hours for a more intense flavor. Assemble the appliance
with the medium cutting plate. Grind the chicken mixture with the medium
cutting plate. Assemble unit for sausage making (follow “To make sausages”
instructions on page 6). Sausage may be stuffed into prepared casings or
shaped into patties for cooking. Fresh sausage should be cooked within 24
hours or double wrapped and frozen. Cook thoroughly before serving - internal
temperature should register 170。F / 75 C when tested with an instant-read
thermometer.
Nutritional information per 4 oz. serving:
Calories 213 (46% from fat)·carb. 1g·pro. 27g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 341mg·calc. 81mg·fiber 0g
12
Assembly page 12/36
MGR 38593 - 141121
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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.
Italian Fennel Sausage
Makes 4 pounds sausage
4
pounds Boston butt
6
garlic cloves, peeled and minced
1/4 cup Italian parsley leaves, packed
1 ½ tablespoons fennel seeds, crushed
½
tablespoons oregano
2
teaspoons kosher salt
2
teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large
bowl and combine with remaining ingredients. Cover and refrigerate for at least
8 and up to 24 hours for best flavor. Assemble the appliance with the fine or
medium cutting plate. Grind meats. Assemble the unit for sausage making
(follow “To make sausages” instructions on page 6). Stuff sausage into the
prepared casings, form into patties, or leave loose as needed. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving-internal temperature should register 160。F when
tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 183 (48% from fat)·carb. 1g·pro. 22g·fat 9g·sat. fat 3g
·chol. 73mg·sod. 244·calc.39mg·fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional Andouille sausage is a staple of Cajun
cookery and an important ingredient in jambalayas and gumbos. The
unsmoked version is made in smaller links and is known as Andouillette.
Makes 3 pounds of sausage
3
4-6
1
2
2
1/2-1
1
2
1/2
1/2
1/2
1/8
pounds boneless Boston butt (or half turkey for a lighter sausage)
large garlic cloves, peeled and minced
teaspoon browning sauce such as Gravy MasterTM
teaspoons kosher salt
tablespoons sweet paprika
tablespoon cayenne pepper, to taste
tablespoon onion powder
teaspoons dry thyme
teaspoon freshly ground black pepper
teaspoon crushed red pepper
teaspoon rubbed sage
teaspoon allspice
13
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MGR 38593 - 141121
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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.
Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large
bowl and combine with remaining ingredients. Cover and refrigerate for at least
12 and up to 24 hours for best flavor. Assemble appliance with the medium or
large cutting plate. Assemble the unit for sausage making (follow “To make
sausages” instructions on page 6). Grind meats. Stuff sausage into prepared
casings, tying off links into desired lengths. Sausage may then be smoked in a
home-style smoker. The recommended smoking temperature is 175。-200。F and
smoking time should be 4 to 6 hours. Suggested woods for smoking Andouille
are pecan or hickory. Cook thoroughly before serving - internal temperature
should register 160。F when tested with an instant-read thermometer. The
Andouille may then be used as is, sliced thinly as a hors d’oeuvre, or as an
ingredient in jambalaya, gumbo, or other Cajun dish. Smoked Andouille may be
frozen.
Nutritional information per 4 oz. serving:
Calories 339 (66% from fat)·carb. 2g·pro. 27g·fat 24g·sat. fat 9g
·chol. 68mg·sod. 300mg·calc. 25mg·fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little lighter.
Makes 4 pounds of sausage
2
pounds boneless, skinless turkey thighs
2
pounds boneless pork butt
1
tablespoon browning sauce, such as Gravy MasterTM
1
teaspoon kosher salt
1½
tablespoons rubbed sage
3
teaspoons freshly ground black pepper
1
teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients. Stir well to
combine. Cover and refrigerate for at least 8 and up to 24 hours.
Assemble the appliance with the medium cutting plate. Grind the meat, mixing
the turkey and pork evenly while grinding. Assemble the unit for sausage
making (follow “To make sausages” instructions on page 6). Ground sausage
may be stuffed into prepared casings or formed into patties. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving - internal temperature should register 170。F when
tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 225 (45% from fat)·carb. 0g·pro. 30g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 173mg·calc. 14mg·fiber 0g
14
Assembly page 14/36
MGR 38593 - 141121
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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.
Spicy Venison Sausage
Adding some Boston butt makes the sausage a little moister. You may create
these sausages using only venison, if desired.
Makes 4 pounds of sausage
3
1
1
1½
1½
2
1
1
½
½
pounds venison
pound Boston butt
garlic cloves, peeled and minced
tablespoons kosher salt
tablespoons freshly ground pepper
teaspoons sweet paprika
teaspoon honey
teaspoon cayenne pepper
teaspoon rubbed sage
teaspoon thyme
Remove any visible gristle from meat. Cut meats into 1-inch cubes. Place meats
in a large bowl and add the remaining ingredients. Stir well to combine. Cover
and refrigerate for at least 8 and up to 24 hours.
Assemble the appliance with the medium cutting plate. Grind the meat, mixing
the venison and pork evenly while grinding. Assemble the unit for sausage
making (follow “To make sausages” instructions on page 6). Ground sausage
may be stuffed into prepared casings or formed into patties. Fresh sausage
should be cooked within 24 hours or double wrapped and frozen. Cook
thoroughly before serving—internal temperature should register 160。F when
tested with an instant-read thermometer. Venison sausage may also be smoked
in a home-style smoker. Use wood flavor of your choice, suggestions would
include hickory or mesquite. Recommended smoking temperature is 175。-200。F
and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly
before serving—internal temperature should register 160。F when tested with an
instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 1170 (33% from fat)·carb. 1g·pro. 27g·fat 6g·sat. fat 2g
·chol. 97mg·sod. 431·calc. 14mg·fiber 0g
15
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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.
WARRANTY
We suggest that you complete and return the enclosed Product
Registration Card promptly to facilitate verification of the date of
original purchase. However, return of the Product Registration Card is
not a condition of these warranties. You can also fill out this warranty
card online, at the following address: www.KALORIK.com
This KALORIK product is warranted in the U.S.A. for 1 year from the
date of purchase against defects in material and workmanship. This
warranty is not transferable. Keep the original sales receipt. Proof of
purchase is required to obtain warranty performance.
During this period, if the KALORIK product, upon inspection by
KALORIK, is proven defective, it will be repaired or replaced, at
Kalorik’s option, without charge to the customer. If a replacement
product is sent, it will carry the remaining warranty of the original
product.
This warranty does not apply to any defect arising from a buyer's or
user's misuse of the product, negligence, failure to follow KALORIK
instructions noted in the user’s manual, use on current or voltage
other than that stamped on the product, wear and tear, alteration
or repair not authorized by KALORIK, or use for commercial purposes.
There is no warranty for glass parts, glass containers, filter basket,
blades and agitators, and accessories in general. There is also no
warranty for parts lost by the user.
ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO
THIS PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY
PERIOD.
Some states do not allow limitation on how long an implied warranty
lasts or do not allow the exclusion of incidental or consequential
damages, so the above limitations may not apply to you. This
warranty gives you specific legal rights, and you may also have other
rights which vary from state to state.
16
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MGR 38593 - 141121
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.
If the appliance should become defective within the warranty
period and more than 30 days after date of purchase, do not return
the appliance to the store: often, our Customer Service
Representatives can help solve the problem without having the
product serviced. If servicing is needed, a Representative can
confirm whether the product is under warranty and direct you to the
nearest service location.
If this is the case, bring the product, or send it, postage prepaid by
the user (all Kalorik customers are responsible for the initial shipment
back to the warranty center), along with proof of purchase and a
return authorization number indicated on the outer package, given
by our Customer Service Representatives. Send to the authorized
KALORIK Service Center (please visit our website at
www.KALORIK.com or call our Customer Service Department for the
address of our authorized KALORIK Service Center).
When sending the product, please include a letter explaining the
nature of the claimed defect.
If you have additional questions, please call our Customer Service
Department (please see below for complete contact information),
Monday through Thursday from 9:00am - 5:00pm (EST) and Friday
from 9:00am - 4:00pm (EST). Please note hours are subject to change.
If you would like to write, please send your letter to:
KALORIK Customer Service Department
Team International Group of America Inc.
1400 N.W 159th Street, Suite 102
Miami Gardens, FL 33169 USA
Or call:
Toll Free: +1 888-521-TEAM / +1 888-KALORIK
Only letters can be accepted at this address above. Shipments and
packages that do not have a return authorization number will be
refused.
17
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MGR 38593 - 141121
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.
PRECAUCIONES IMPORTANTES
Al usar aparatos eléctricos, se deben tener en cuenta medidas de
precaución básicas, incluyendo las siguientes:
1. LEA TODAS LAS INSTRUCCIONES.
2. Para evitar el riesgo de descargas de corriente eléctrica no
sumerja el cable, el enchufe, o el aparato en agua ni en ningún
otro líquido.
3. Es necesario prestar mucha atención y vigilancia cuando el
aparato sea utilizado por niños o cerca de ellos. No se
recomienda que este aparato sea utilizado por niños.
4. Por favor, manténgalo lejos del alcance de los niños y de las
mascotas. Este producto no ha sido fabricado para ser utilizado
por niños, por personas minusválidas, ya sea con incapacidad
física, sensorial o mental, o faltas de experiencia y/o
conocimiento, salvo que hayan recibido supervisión o instrucción
con respecto al uso de este producto por parte de una persona
responsable de su seguridad. El uso de este producto exige suma
atención y cuidado.
5. Nunca deje de prestar atención al aparato mientras esté en
funcionamiento.
6. No utilice la unidad si su cable o enchufe están dañados. Si el
aparato no funciona debidamente, o si se ha caído, dañado, si
ha sido dejado afuera, o si se cayó en el agua, devuélvalo al
centro de servicio del fabricante.
7. Desconéctelo antes de sacar o colocar partes, y antes de
limpiarlo.
8. Verifique que el control esté en OFF antes de conectarlo en el
toma-corriente. Para desconectar, ponga el control en posición
OFF, luego desconéctelo del toma-corriente.
9. No permita que el cable cuelgue de los bordes de mesas o
mesadas, ni que entre en contacto con bordes filosos, o con
superficies calientes.
10. No tire del cable para desconectarlo. Utilice el enchufe.
11. Nunca mueva el aparato tirando del cable ni lo sostenga
colgando del cable. Verifique que el cable no se enganche. No
enrosque el cable alrededor del aparato y no lo doble.
18
Assembly page 18/36
MGR 38593 - 141121
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.
12. Nunca ponga la unidad cerca de una hornalla caliente, ni
dentro de un horno, ni un lavaplatos.
13. Evite el contacto con las partes móviles.
14. Nunca coloque comida dentro del aparato a mano; siempre
utilice el empujador. Mantenga sus manos, su cabello, su ropa,
y/o utensilios lejos de las partes móviles durante el
funcionamiento para evitar el riesgo de daños personales y/o del
aparato.
15. NUNCA ACERQUE SUS DEDOS AL CONDUCTO DE COMIDA
MIENTRAS LA PICADORA ESTÉ EN FUNCIONAMIENTO.
16. No utilice sus dedos para quitar comida de la cuchilla cuando el
aparato esté en funcionamiento. Si lo hace podría sufrir cortes.
17. No lo utilice en el exterior; debe utilizarlo solamente según las
instrucciones.
18. Advertencia: la cuchilla es filosa; manéjela con cuidado tanto al
utilizarla como cuando la limpie.
19. El aparato es exclusivamente de uso doméstico, y debe utilizarse
siguiendo estas instrucciones. Siga las indicaciones concernientes
al ensamblaje de los accesorios antes de poner el aparato en
funcionamiento.
20. Nunca sumerja el aparato en el agua ni en ningún otro líquido,
sea cual fuere la razón.
21. Nunca lo use en el exterior y siempre manténgalo en un lugar
seco. Nunca conecte el aparato en áreas donde pueda haber
inundaciones.
22. Coloque el aparato en una superficie uniforme y estable.
Asegúrese de colocarlo lejos de los bordes de una superficie de
la cual podría caerse.
23. Utilice el aparato solamente cuando estén todas sus partes
perfectamente ensambladas.
24. Dado que este aparato no es de tipo profesional, no puede
funcionar continuamente. Es necesario interrumpir su
funcionamiento de tanto en tanto. Vea la sección "Información
Importante" en el manual de instrucciones.
25. El aparato debe estar siempre limpio, dado que está en
contacto con comida.
26. Nunca utilice productos de limpieza abrasivos ni trapos con
abrasivos para limpiar la unidad.
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MGR 38593 - 141121
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.
CUIDE ESTAS INSTRUCCIONES
EXCLUSIVAMENTE PARA USO DOMÉSTICO
INSTRUCCIONES PARA ENCHUFES POLARIZADOS
Este aparato tiene un enchufe polarizado (una varilla es más ancha
que la otra). Para evitar el riesgo de shock eléctrico, el enchufe
entrará en un toma-corriente polarizado solamente de una manera.
Si el enchufe no entra o no encaja perfectamente en el tomacorriente, invierta el enchufe. Si aun así no encaja, consulte a un
electricista certificado. No trate de modificar el enchufe de ninguna
forma.
INSTRUCCIONES PARA CABLE CORTO
El aparato incluye un cable eléctrico corto para evitar los
accidentes que pudieran ocurrir al engancharse o al tropezar con
un cable largo. Se pueden utilizar extensiones de cables siempre y
cuando se tomen las precauciones necesarias.
• El voltaje de la extensión de cable deberá ser como mínimo
el del aparato. Si el voltaje de la extensión es demasiado
bajo, el cable podría calentarse y quemarse.
• La extensión de cable deberá acomodarse de modo tal que
no esté colgando de la mesada o de la mesa, ya que podría
ser tirado por niños o causar tropezones.
INFORMACIÓN IMPORTANTE
Este no es un aparato para uso profesional. Usted debe seguir
estrictamente las indicaciones en cuanto a interrumpir el
funcionamiento. No respetar las instrucciones atentamente podría
causar daños en el motor. Por favor vea la etiqueta de voltaje para
el tiempo máximo de uso continuo (KB xx minutos, en donde xx
indica el tiempo máximo de uso.). En este caso, el aparato no
deberá usarse sin interrupción por más de 10 minutos. El intervalo
deberá durar hasta 30 minutos después de 10 minutos de uso
continuo.
20
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MGR 38593 - 141121
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.
DESCRIPCIÓN DE LAS PARTES
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
PERILLA + CONTROL ON / OFF
PERILLA PARA DESPRENDER EL
CABEZAL- PESTILLO
CARCASA DEL MOTOR
ENTRADA DEL CABEZAL
EMPUJADOR CON TAPA
BANDEJA DE ALIMENTOS/TOLVA
CABEZA
TUERCA DE ALIMENTACIÓN/GUSANO
CUCHILLA EN FORMA DE ESTRELLA
DISCO CORTADOR (fino)
DISCO CORTADOR (mediano)
DISCO CORTADOR (grueso)
ACCESORIO PARA SALCHICHAS
(Grueso)
ACCESORIO PARA SALCHICHAS (Fino)
ARO PARA SALCHICHAS
ARO AJUSTADOR
21
Assembly page 21/36
MGR 38593 - 141121
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.
Nota: los discos cortadores/picadores y otros accesorios están
almacenados dentro del empujador de comida.
ANTES DE USAR POR PRIMERA VEZ
Es necesario limpiar todos los accesorios (ver párrafo “Limpieza y
Cuidado”) y asegurarse que estén bien secas. Advertencia: ¡las
cuchillas son filosas! ¡No sumerja la carcasa del motor en el agua!
22
Assembly page 22/36
MGR 38593 - 141121
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.
ENSAMBLAJE DE LOS ACCESORIOS Y OPERACIÓN
Asegúrese que el cable esté desconectado y que el control ON/OFF
esté en la posición OFF antes de ensamblar los accesorios. Esto
debe ser tomado en consideración cada vez que usted ensamble o
reemplace los accesorios.
•
•
•
•
Coloque el cabezal (7) en la entrada del cabezal (4) con el tubo
vertical de alimentación del cabezal colocado en un ángulo.
Presione el pestillo (2) and, sosteniendo al mismo tiempo el
cabezal con una mano, ajústelo firmemente en su lugar girando
en el sentido de las agujas del reloj.
Introduzca la tuerca de alimentación (8) dentro del tubo
horizontal, comenzando por la parte dentada. Gírelo levemente,
si es necesario, hasta que esté completamente insertado dentro
del tubo horizontal del cabezal (7).
Coloque la cuchilla en forma de estrella (9) en el orificio para
tornillo de alimentación.
¡Cuidado! ¡Es muy importante colocar la cuchilla en forma de
estrella en la posición correcta! El lado plano debe quedar hacia
afuera, mientras que el lado pulido redondeado debe quedar
hacia la tuerca de alimentación. Si la cuchilla en forma de estrella
es colocada incorrectamente, ¡ésta podría dañar el aparato, la
tuerca de alimentación, o el disco cortador!
¡Forma incorrecta!
Forma correcta
23
Assembly page 23/36
MGR 38593 - 141121
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.
•
•
•
Inserte la cuchilla que usted desee (10), (11) o (12). Dependiendo
de la cuchilla que utilice, el picado de la carne será grueso o
fino. Inserte uno de los tres discos dentro de la cuchilla,
asegurándose de que el perno se ajuste exactamente en la
muesca correspondiente del cabezal.
Luego atornille en el aro ajustador (16) girando en dirección de
las agujas del reloj para apretar la tuerca de alimentación (8), la
cuchilla (9), y el disco cortador que usted desee (10, 11 o 12).
Recomendamos apretar el disco para asegurarse de que su
perno de seguridad esté en la posición correcta.
Coloque la bandeja de alimentos tolva en el tubo de
alimentación vertical.
CÓMO PICAR CARNE
•
•
•
•
•
Corte la carne en trozos pequeños de aproximadamente 1” o 1
½” y ponga los trozos en la bandeja de alimentos.
Conecte el aparato en el tomacorriente y mueva el control
“On/Off” a la posición ON. La unidad debe estar siempre en ON
antes de colocar comida en la misma.
Ponga una bandeja, o un plato hondo, o un bol grande debajo
del cabezal para recoger la carne que va a ser picada.
Coloque la carne picada en la bandeja de alimentos. Utilice el
empujador para introducir la carne en el tubo, uno por uno
cada trozo, y presione cuando sea necesario.
El empujador le permite empujar los trozos de carne hacia la
tuerca de alimentación a fin de conducir la comida hacia la
cuchilla.
Nota: No presione con demasiada fuerza, porque esto podría
bloquear el aparato. Si esto ocurre, vea las instrucciones que se dan
más abajo en la sección “EN CASO DE QUE EL MOTOR ESTÉ
BLOQUEADO O NO PUEDA SER ENCENDIDO”.
Nota: durante el uso, ajuste de vez en cuando el aro ajustador si es
necesario.
•
Una vez que la carne haya pasado por la picadora, lleve a la
posición OFF y desconéctela. Retire la tuerca, el disco cortador, y
la cuchilla.
24
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MGR 38593 - 141121
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.
•
Dependiendo del tipo de carne, recomendamos que deje la
máquina descansar por aproximadamente 30 minutos luego de
cada operación continua de 10 minutos. La picadora puede
picar hasta 4 libras de carne cruda por minuto (los resultados
pueden variar según el tipo de carne y el disco cortador que se
utilice.)
DISCOS CORTADORES
Disco de Picado Fino: excelente para comidas de untar, patés,
comida de bebés y hamburguesas.
Disco de Picado Mediano: excelente para carne picada utilizada en
sopas o salsa de pepinillos, o salchichas
Disco de Picado Grueso: excelente para carne picada usada en
chile, o terrinas o para vegetales, cebollas, etc.
¡NUNCA lave los discos en el lavaplatos! ¡Lávelos SIEMPRE a mano!
CÓMO HACER SALCHICHAS
Los accesorios para salchichas le permiten picar carne y especias
para obtener unas deliciosas y frescas salchichas caseras.
•
•
•
•
•
Tenga preparada la carne picada. Sazónela a gusto.
Coloque las partes de la picadora según los pasos que se
explicaron previamente, hasta el momento de colocar la
cuchilla en forma de estrella (9).
En lugar del disco metálico cortador, coloque el aro plástico
accesorio (15) inmediatamente luego de la cuchilla (9),
asegurando que la muesca del aro se ajuste con el perno del
cabezal de picado.
Coloque uno de los tubos para salchichas accesorios en el aro
(grande (13) o pequeño (14)).
Atornille firmemente en el aro ajustador girando en dirección de
las agujas del reloj todas las partes para que estén en su lugar.
Nota: Al usar el accesorio para salchichas grande, no es necesario
utilizar el aro fabricador de salchichas (15).
25
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MGR 38593 - 141121
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.
Tuerca
Aro fabricador
de salchichas
Picadora / Cabezal
de Alimentación
Accesorio para
Salchichas
•
•
•
•
•
Deslice la cubierta para
salchichas, húmeda
(“piel”) hasta el final del
accesorio para
salchichas, dejando
aproximadamente 2”
por sobre el extremo del
accesorio.
Cubierta
Coloque la carne
picada y sazonada en la
tolva de fundición y
encienda la unidad
(ON). Empuje la carne
dentro de la tolva
utilizando el empujador, hasta que la mezcla aparezca al final
del accesorio para salchichas. Apague la unidad (OFF), y haga
un nudo al final de la cubierta.
Encienda la unidad nuevamente (ON), y comience a llenar la
cubierta lentamente, formando una salchicha grande.
Mantenga la cubierta de la salchicha húmeda frecuentemente
utilizando agua. Continúe llenando la cubierta, hasta que toda
la carne haya sido utilizada o hasta que la cubierta esté a
aproximadamente 2” de su llenado total.
Una vez que la salchicha esté completamente formada, apague
la unidad (OFF), y haga un nudo al final de la cubierta.
Las salchichas pueden ser hechas del largo deseado,
enroscando la cubierta a intervalos regulares, para obtener las
uniones.
26
Assembly page 26/36
MGR 38593 - 141121
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.
Nota: Para evitar que la cubierta se estire demasiado y se rompa, no
haga las salchichas demasiado gruesas. Mantenga las cubiertas
húmedas, mojándolas frecuentemente. La mezcla de la carne se
expandirá levemente durante la cocción, por lo tanto no las llene
las cubiertas excesivamente.
EN CASO DE QUE EL MOTOR ESTÉ BLOQUEADO O NO
PUEDA SER ENCENDERSE
En el caso en que el motor funcione lentamente, o deje de
funcionar, es posible que la carne esté bloqueando la picadora. En
este caso, detenga la marcha de la unidad inmediatamente, y use
la opción marcha atrás (REV). Para ello, primeramente apague
(OFF) la picadora (posición 0), luego presione el control de marcha
atrás 3 veces consecutivas. La tuerca de alimentación comenzará
a girar en la otra dirección; la carne también se moverá en la otra
dirección, a veces volviendo al tubo de alimentación, y
desbloqueando entonces la picadora. Para parar la función
marcha atrás, simplemente libere el control marcha atrás. Ahora
puede oprimir el control on/off de nuevo y continuar con la
operación normal.
Si el motor aún continúa bloqueado, desconecte la unidad y
desarme los accesorios. Tenga mucho cuidado al manejar la
cuchilla, ya que ésta es muy filosa.
¡IMPORTANTE! Si el motor se recalienta luego de un uso prolongado o
por un bloqueo del motor, la unidad se detendrá automáticamente
y los controles no responderán a los comandos. Si esto ocurre, deje
que el motor se enfríe completamente, por lo menos por 30 minutos.
Luego oprima el botón “REINICIAR” (Reset), que se encuentra
debajo del aparato (ver figura) para reiniciar el circuito que protege
su aparato. Esto permitirá volver al funcionamiento normal
nuevamente.
27
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MGR 38593 - 141121
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.
Botón de Reinicio
CONSEJOS ÚTILES
•
•
•
•
•
•
•
•
•
Los residuos de comida depositados en el aparato después de su
uso pueden quitarse picando trozos de pan seco.
Corte la comida en lonjas o cubos levemente más pequeños
que la apertura de la tolva de fundición.
Asegúrese de que la comida no tenga huesos, tendones rígidos,
cáscaras de nueces, etc. antes de proceder al picado,
Carnes y pescados crudos deben estar fríos en su totalidad (no
congelados) antes de picarlos para reducir la pérdida de jugos y
para asegurar que tengan mejor consistencia.
La carne recién picada debe ser refrigerada y cocinada dentro
de las 24 horas.
Durante un proceso extenso de picado, las grasas de las carnes
pueden acumularse dentro del tubo de picado, retrasando el
proceso del picado y forzando el motor. Si esto ocurre, apague
el aparato, lave las partes con agua caliente, y vuelva a colocar
las partes. Si es posible, alterne el pan con la carne. Esto ayudará
a que la tuerca de alimentación se mantenga limpia.
Corte un trozo de grasa de la carne. Procese esa grasa en la
tolva para lubricar primero el mecanismo de picado, y obtener
así mejores resultados.
Para obtener una cocción óptima, prepare las salchichas uno o
dos días antes de su cocción.
Las carnes pueden ser condimentadas antes o después de ser
picadas.
28
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MGR 38593 - 141121
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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.
CUIDADOS Y LIMPIEZA
•
•
•
•
•
•
•
•
•
Dado que está en contacto directo con la comida, ¡es necesario
limpiar el aparato minuciosamente después de cada uso!
Siempre apague el aparato (OFF) y déjelo enfriar antes de
limpiarlo.
Limpie el motor con un trapo suave húmedo.
Nunca utilice limpiadores ásperos o abrasivos.
Limpie todos los accesorios con agua tibia y detergente,
enjuáguelos, y séquelos. LAS PARTES REMOVIBLES NO DEBEN
LAVARSE EN EL LAVAPLATOS
¡Tenga sumo cuidado al manejar la cuchilla y/o los discos
cortadores!
La cuchilla y los discos cortadores deben ser untados con aceite
de cocina luego de lavarlos y luego envueltos en papel
encerado para mantenerlos lubricados y sin óxido.
Nunca sumerja el motor en agua ni en ningún otro líquido.
El empujador tiene una tapa. ¡Usted puede guardar todos los
accesorios (tubos para salchichas, aro y discos cortadores) en el
empujador!
29
Assembly page 29/36
MGR 38593 - 141121
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.
RECETAS
Salchichas de Pollo, Feta y Espinaca
Para 2,3 kg de salchichas:
1,3 kg de muslos de pollo, deshuesados y sin piel
500g de pechuga de pollo, deshuesada y sin piel.
225g de queso feta rallado
4
dientes de ajo, pelados y picados
1
cucharada de orégano
2
cucharaditas de albahaca
1
cucharadita de ralladura de cáscara de limón
1
cucharadita de sal Kosher
2
cucharaditas de pimienta fresca molida
1/2
cucharadita de ají molido
120g de espinaca fresca, rallada/picada
Quite los nervios, cartílagos y los excesos de grasa del pollo, y córtelo en cubos
de 2,5cm. Coloque el pollo en un bol grande. Agregue el queso feta, el ajo, el
orégano, la albahaca, la ralladura de limón, la sal, la pimienta y el ají molido al
pollo. Mezcle para incorporar todo. Antes de picar agregue al pollo la
espinaca rallada en la mezcla del pollo. La mezcla puede ser picada
inmediatamente, o cubierta y refrigerada durante 24 horas para intensificar el
sabor. Coloque en el aparato el disco cortador mediano. Pique la mezcla de
pollo. Prepare el aparato con los accesorios para salchichas (siguiendo las
instrucciones “Cómo preparar salchichas”, página 6). La mezcla puede ser
colocada en las cubiertas para salchichas, o también armarla como para
hacer hamburguesas. La mezcla debe ser cocinada dentro de las 24 horas, o
envolverlas con papel doble y congelarlas. Cocinar bien antes de servir- la
temperatura interna debe indicar 75。C al introducir un termómetro de cocina,
de lectura instantánea.
Datos de Nutrición de una ración de 115g:
Calorías 213 (46% proveniente de la grasa)· Carb. 1g·pro. 27g·grasa 11g· Grasa
sat.4g· colesterol 94mg·sodio. 341mg·calcio. 81mg·fibrar 0g
30
Assembly page 30/36
MGR 38593 - 141121
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.
Salchichas Italianas de Hinojo
Para 1,8 kg de salchichas
1,8 kg de paleta de cerdo “Boston”
6
dientes de ajo, pelados y picados
1/4 taza de hojas de perejil italiano, en paquete
1 ½ cucharadas de semillas de hinojo, molidas
½
cucharadas de orégano
3
cucharaditas de sal Kosher
2
cucharaditas de pimienta fresca molida
Quite todos los cartílagos de la carne. Corte la carne en cubos de 2,5cm.
Coloque la carne en un bol grande y combine con todos los ingredientes.
Cubra y refrigere como mínimo por 8 horas, y hasta 24 horas para incrementar
el sabor. Coloque en el aparato el disco cortador fino o el mediano. Pique las
carnes. Coloque los accesorios para salchichas (siguiendo las instrucciones
“Cómo preparar salchichas”, página 6). Coloque la mezcla en las cubiertas,
forme las hamburguesas o déjelo suelto si es necesario. Las salchichas frescas
deben ser cocinadas dentro de las 24 horas, o envueltas en papel doble y
congeladas. Cocine bien antes de servir. La temperatura interna debe señalar
70。C al utilizar el termómetro de cocina de lectura instantánea.
Datos de Nutrición de una ración de 115g:
Calorías 183 (48% de la grasa)·carb. 1g·pro. 22g·grasa 9g·
grasa sat 3g
·colesterol. 73mg·sodio. 244·calcio.39mg·fibra 0g
31
Assembly page 31/36
MGR 38593 - 141121
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.
Salchichas Andouille
Con su consabido gusto ahumado, la tradicional salchicha Andouille es una
comida esencial de la cocina Cajun y un ingrediente realmente importante en
jambalayas y gumbas. La versión no ahumada se hace en uniones más
peque1as y se la conoce como Andouillette.
Para preparar 1,3 kg de salchichas
1,3
kg de paleta de cerdo “Boston” deshuesadas (o medio pavo para
obtener salchichas más livianas)
4-6 dientes de ajo grandes, pelados y picados
1
cucharita de salsa colorante tipo Gravy MasterTM
2
cucharitas de sal kosher
2
cucharadas de paprika dulce
1/2-1 cucharada de pimienta cayenne, para dar sabor
1
cucharada de polvo de cebolla
2
cucharitas de tomillo seco
1/2 cucharita de pimienta negra recién molida
1/2 cucharita de ají molido
1/2 cucharita de salvia para frotar
1/8 cucharita de pimienta inglesa/pimienta de Jamaica
Quitarle a la carne todos los cartílagos. Corte la carne en cubos de 2,5cm.
Coloque la carne en un bol grande y combínela con el resto de los
ingredientes. Cubra y deje en el refrigerador durante un mínimo de 12 horas y
hasta un máximo de 24 para obtener más sabor. Armar el aparato con el disco
cortador mediano o grande. Preparar el aparato como para hacer salchichas
(siga las instrucciones “Para preparar salchichas”; las instrucciones están en la
página 6). Muela las carnes. Colocar la preparación de salchichas dentro de
las cubiertas, haciendo las uniones según el largo que usted desee. Luego la
salchicha debe ser ahumada en un horno para ahumar carnes, estilo casero.
La temperatura recomendad para ahumar es 80。-95。C, y el tiempo de
ahumado debe ser de 4 a 6 horas. Las maderas sugeridas para ahumar
Andouille son nogal o pacana. Cocine en forma pareja antes de servir –la
temperatura interna debe registrar 70。C al medirla con un termómetro de
lectura instantánea. La preparación Andouille se usará así como está,
cortándola en rodajas finas como un fiambre, o como ingrediente en paella
de Luisiana [jambalaya], quingombó [gumbo], o cualquier otro plato Cajun. La
salchicha ahumada Andouille puede ser congelada.
Datos de Nutrición de una ración de 115g:
Calorías 339 (66% provenientes de grasa)·carb. 2g·pro. 27g·grasa 24g·grasa sat
9g
·colesterol 68mg·sodio. 300mg·calcio. 25mg·fibra 0g
32
Assembly page 32/36
MGR 38593 - 141121
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.
Salchichas Desayuno Campestre
Puerco y pavo son combinados para obtener salchichas de desayuno un poco
más livianas.
Para preparar 1,8kg de salchicha
900
g de muslos de pavo, deshuesado y sin piel.
900
g de nalgas de pollo deshuesado
1
cucharadas de salsa acaramelada, como Gravy MasterTM
1
cucharitas de sal kosher
1½
cucharita de salvia para frotar
4
cucharitas de pimienta negra fresca molida
1
Cucharita de ají molido (opcional)
Quite todos los cartílagos de la carne. Corte el pavo y el pollo en cubos de 2,5
cm. Coloque las carnes en un bol grande y agregue el resto de los
ingredientes. Mezcle para combinar. Cubra y lleve al refrigerador durante 8 a
24 horas.
Coloque en el aparato el disco cortador mediano. Muela la carne, mezclando
en forma pareja el pollo y el pavo a medida que lo muela. Preparar el aparato
como para hacer salchichas (siga las instrucciones “Para preparar salchichas”;
las instrucciones están en la página 6). La salchicha molida puede ser
colocada en las cubiertas preparadas o en forma de hamburguesas. La carne
ya molida debe ser cocinada dentro de las 24 horas, o envuelta en papel
doble y congelada. Cocine en forma pareja antes de servir. La temperatura
interna debe registrar 75。C al medirla con un termómetro de lectura
instantánea.
Datos de Nutrición de una ración de 115g:
Calorías 225 (45% provenientes de grasa)· carb. 0g·pro. 30g·grasa 11g
·grasa sat 4g
·colesterol 94mg·sodio. 173mg·calcio. 14mg·fibra 0g
33
Assembly page 33/36
MGR 38593 - 141121
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.
Salchichas Picantes Venison
Agregarle paleta de cerdo Boston hace que la salchicha sea un poco más
húmeda. Usted puede crear estas salchichas solamente utilizando venison, si lo
desea.
1,3kg
450g
1
1½
1½
2
1
1
½
½
de venison
de paleta de cerdo “Boston”
Diente de ajo, pelado y picado
cucharitas de sal kosher
cucharas de pimienta fresca molida
cucharitas de paprika dulce
Cucharita de miel
Cucharita de pimienta cayenne
cucharita de salvia para frotar
cucharita de tomillo
Quite todos los cartílagos de la carne. Corte el venison y la paleta en cubos de
2,5 cm. Coloque las carnes en un bol grande y agregue el resto de los
ingredientes. Mezcle para combinar. Cubra y lleve al refrigerador durante 8 a
24 horas.
Armar la unidad con el disco cortador mediano. Muela la carne, mezclando el
venison y el puerco en forma pareja, a medida que lo vaya moliendo. Preparar
el aparato como para hacer salchichas (siga las instrucciones “Para preparar
salchichas”; las instrucciones están en la página 6). La salchicha molida puede
ser colocada en las cubiertas preparadas o en forma de hamburguesas. La
carne ya molida debe ser cocinada dentro de las 24 horas, o envuelta en
papel doble y congelada. Cocine en forma pareja antes de servir. La
temperatura interna debe registrar 70。C al medirla con un termómetro de
lectura instantánea. La salchicha Venison puede ser ahumada en un horno
para ahumar estilo casero. Utilice el aroma de madera que usted desee, y
sugerimos mezquita o pacana. La temperatura de ahumado recomendada es
80。-95。C y el tiempo de ahumado debe ser de 4 a 6 horas. Cocine o ahúme la
salchicha de un modo parejo antes de servir –la temperatura interna de be ser
70。C al verificarla con un termómetro de lectura instantánea.
Datos de Nutrición de una ración de 115g:
Calorías 1170 (33% provenientes de grasa)· carb. 1g·pro. 27g·grasa 6g·
grasa sat 4g
·colesterol 97mg·sodio. 431mg·calcio. 14mg·fibra 0g
34
Assembly page 34/36
MGR 38593 - 141121
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.
NOTES :
35
Assembly page 35/36
MGR 38593 - 141121
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.
MOLINO DE CARNE
MARCA:
KALORIK
MODELO:
MGR 38593 BK
IMPORTADOR
TIENDAS SORIANA S.A. DE C.V.
ALEJANDRO DE RODAS # 3102-A
COL CUMBRES 8° SECTOR C.P. 64610
MONTERREY, NUEVO LEON, MEXICO
R.F.C. TSO991022PB6
HECHO EN
CHINA
TEL: 01800 8329200
ESPECIFICACIONES ELECTRICAS:
120 V ~ 60 Hz 400 W
SI EL CORDÓN DE ALIMENTACIÓN ES DAÑADO,
ESTE DEBE SER REEMPLAZADO POR EL FABRICANTE,
SU AGENTE DE SERVICIO O POR EL PERSONAL
CALIFICADO PARA EVITAR EL RIESGO.
Este aparato no se destina para utilizarse por personas (incluyendo
niños) cuyas capacidades físicas, sensoriales o mentales sean
diferentes o estén reducidas o carezcan de experiencia o
conocimiento a menos que dichas personas reciban una supervisión
o capacitación para el funcionamiento del aparato por una persona
responsable de su seguridad.
Los niños deben de supervisarse para asegurar que ellos no
empleen los aparatos como juguete.
LEA ESTE INSTRUCTIVO ANTES DE UTILIZAR EL PRODUCTO
Check for updates at
www.KALORIK.com
36
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MGR 38593 - 141121