Salton GR1649 Instruction Booklet

food grinder
& sausage maker
Instruction Booklet
Model: GR1649
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 hazards, do not immerse cord, plugs, or the appliance in water or other liquid.
3. Close supervision is necessary when any appliance is used by or near children. Do not allow children to play with the appliance. This appliances is not recommended for children.
4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities or lack of experience and knowledge, unless they have been given supervision or instruction concerning the use of the appliance by a person responsible for their safety.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.
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 manufacturer for examination, repair or adjustment. See Warranty.
7. The use of accessories or attachments not recommended by the manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Place the Grinder securely in the center of the counter or work space on a flat surface.
10.Do not let cord hang over edge of table or counter, or touch hot surfaces.
11.Avoid contacting moving parts. Never feed food by hand. Always use food pusher. Keep hair, hands, clothing and utensils away from moving parts while operating to reduce the risk of personal injury and/
or damage to the Grinder.
12.To avoid a cutting injury, do not use fingers to scrape food away from
grinding die while appliance is operating. CAUTION: DO NOT PUT YOUR FINGERS NEAR THE HOPPER OR CUTTER HOUSING WHILE IN OPERATION.
13.WARNING: The cutting blade is sharp. Handle with care when using and cleaning.
14.Do not place on or near a hot gas or electric burner, or in a heated oven.
15.Always attach plug to appliance first, then plug cord into the wall
outlet. To disconnect, turn any control to ‘OFF’, then remove
2
plug from wall outlet. Do not pull on the power cord to disconnect,
always pull on the plug.
16.Do not use appliance for other than intended use.
17.Do not leave unit unattended while in use.
18.If the motor stalls, turn off the Grinder immediately and unplug from
the wall outlet. To avoid injury, first detach Cutter Housing then
disassemble and remove clogged pieces.’
19.The Grinder should always be in the “OFF’ position before inserting
or removing the plug from the wall outlet. Before plugging in, ensure
the ‘ON/OFF/R’ switch is in the ‘OFF’ position.
20.To avoid jamming, do not use excessive pressure.
21.When carrying the Grinder, be sure to hold the motor housing with
both hands. Do not carry the unit by holding only the Food Tray or
Cutter Housing.
22.Do not grind hard foods such as bones, etc. Do not grind ginger and
other materials with hard fiber.
23.The Grinder should not be run for more than 10 minutes. Allow it to
rest and cool down for 10 minutes before reusing.
24.The reverse function should not be used while the appliance is
operating. Wait until the Grinder has come to a complete stop
otherwise it will cause an abnormal noise, vibration or an electric
spark. This could damage the Grinder.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
POLARIZED PLUG
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 fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the
plug in any way.
INTRODUCTION
Your Food Grinder is a compact, easy to use grinder that will grind and
chop food using a minimum of time, energy and effort. You can surprise
your family and friends with a variety of fresh, homemade delectables
such as chunky sandwich spread, savory appetizers, hearty soups,
relishes, homemade sausage and other meat dishes. You can control
your intake of fats, salts and/or additives for a healthier diet.
3
There are many uses you will discover for your Food Grinder.
DESCRIPTION OF PARTS
1. Power Unit
2. Food Pusher
3. Food Tray
4. Cutter Housing
5. Feed Screw
6. Cutting Blade
7. Grinding Dies
Coarse, Medium and Fine
8. Cutter Housing Ring Nut
9. Sausage Adaptor
10.Kebbe Maker (2 part)
11.On/Reverse Switch
12.Operating Button
ON
OFF
7
REVERSE
13.Lock Button
2
3
4
6
13
12
11
5
8
1
9
10
BEFORE FIRST USE
Disassemble the Cutter Housing. Wash the Pusher, Food Tray, Cutter
Housing, Feed Screw, Grinding Dies, Cutting Blade, Cutter Housing Ring
Nut, Kebbe Maker and Sausage Adaptor in warm soapy water. NOTE:
Handle the Cutting Blade with care, it is extremely sharp.
4
ASSEMBLY
How to Assemble for Grinding
1. Ensure that the power cord is unplugged from the wall outlet.
2. Hold the Cutter Housing in one hand and place it into the unit at a
slight angle toward you. (Ill. 1) Slowly rotate away from you until it
clicks in the upright position. (Ill. 2)
3. Place the Feed Screw inside the Cutter Housing, turning until it locks
in place. (Ill. 3)
4. Place the Cutting Blade onto the Feed Screw with the cutting edges
facing out. (Ill. 4) NOTE: The square hole in the Cutting Blade must
be fitted around the square on the Feed Screw. 5. Place the Grinding Die over the Cutting Blade. (Ill. 5) Turn until the
Grinding Die tabs fit into the notched edge on the Cutter Housing.
6. Screw on the Cutter Housing Ring Nut until tight against the Grinding
Die. (Ill. 6 & 7)
7. Place the Food Tray on top of the Cutter Housing Assembly. (Ill. 8)
How to Assemble for Sausage Making
1.Ensure that the power cord is unplugged from the wall outlet.
2.Hold the Cutter Housing in one hand and place it into the unit at as
light angle toward you. (Ill. 1) Slowly rotate away from you until it clicks
in the upright position. (Ill. 2)
3.Place the Feed Screw inside the Cutter Housing, turning until it locks in
place. (Ill. 3)
4.Place the Cutting Blade onto the Feed Screw with the cutting edges
facing out. (Ill. 4)NOTE: The square hole in the Cutting Blade must be
fitted around the square on the Feed Screw. 5.Place the Grinding Die over the Cutting Blade. (Ill. 5) Turn until the
Grinding Die tabs fit into the notched edge on the Cutter Housing.
6.Place the Sausage Adaptor over the Grinding Die. (Ill. 9) Screw the
Cutter Housing Ring Nut onto Cutter Housing. (Ill. 10)
5
9
10
How to Assemble the Kebbe Maker
1.Ensure that the power cord is unplugged from the wall outlet.
2.Remove the grinding die and cutting blade by turning the Cutter
Housing Ring Nut. Remove the Grinding Die and Cutting Blade. Be
careful, the Cutting Blade is sharp.
3.Install the 2 part Kebbe Maker attachment. Ensure that the tabs on
part B fit into the notches on the Cutter Housing. (Ill. 11) Place part A over part B then lock into place by screwing the Cutter Housing Ring
Nut until it is tight against the Kebbe Maker. (Ill. 12)
11
12
HOW TO USE
How to Grind
1.Place the unit on a sturdy work surface so the air-vents at the bottom
are not blocked.
2.Ensure that the unit is in the OFF (O) position.
3.Place a shallow wide bowl under the Cutter Housing to catch food.
4.Prepare food in advance by cutting into strips or cubes approximately
¾ x ¾ x 2” (2 x 2 x 5cm) to fit the Feed Tube.
5.Plug unit into 120 Volt A.C. wall outlet. Press the R/ON switch to the
ON position. Press the ON/OFF/R switch to the ON position. Feed
the food into the Cutter Housing opening slowly and evenly using the
6
Food Pusher. Most food will feed into the Grinder without force. If
pressure is required, use the Food Pusher. Push gently – do not force.
NOTE: NEVER PUSH FOOD WITH ANYTHING EXCEPT THE FOOD
PUSHER.
• The Grinder head may rotate slightly during use, this is normal.
• Do not over tighten to stop this movement. It may cause damage.
6.Turn the unit OFF when complete.
NOTE: Do not operate the unit for more than 10 minutes without
stopping for 10 minutes.
7.If the Food Grinder is jammed and there is no food coming out of the
Grinding Die, press the ON/OFF/R Button to ‘OFF’ (O). Wait 5 – 10 seconds so that the motor has stopped completely.
8.Press the ON/R Button to Reverse (R). Press the ON/OFF/R Button to
Reverse (R) to clear the jam. This should only take a few seconds.
9.Press the ON/OFF/R button to OFF (O). Press the ON/R Button to
ON. Wait 5 – 10 seconds before pressing the ON/OFF/R Button to the
ON position.
10.Repeat #7 to 9 if necessary.
11.When finished, switch the unit ‘Off’ (O) and unplug from the wall outlet.
IMPORTANT NOTE:
If the Meat Grinder shuts off or no meat is coming out, the unit may be
jammed. Shut it Off and allow the motor to stop. Press the R button
on both switches to clear the jam. The reverse operation will continue
for as long as the R is pressed in the Operating Button. If the jam does
not dislodge follow the directions in the Care and Cleaning section to
disassemble the grinder.
Helpful Hints for Grinding
1.Grinding Dies:
- Fine: used for breakfast sausages, spreads, pâtés, baby food and
hamburgers
- Medium: used for Polish and Italian style sausages and soups or
relishes
- Coarse: used for salami and larger style sausages, ground meat for
chili and soups, nut and vegetables
2.Raw meat and fish will have a minimum loss of juices if thoroughly
chilled before grinding. When grinding larger quantities, fats from
meats can build up inside Cutter Housing, loading the grinder motor
and decreasing grinder efficiency. If this occurs, stop the grinder,
unplug from the wall outlet and remove the Cutter Housing. Wash
parts in hot, sudsy water, dry and reassemble. Whenever possible,
alternate bread with meat or other foods to keep Cutter Housing clean.
7
After grinding meat, you can clean Feed Screw by grinding one slice of
bread.
3.Food should be free of bones, tough tendons, nut shells, etc. before
grinding.
4.Nuts may bind the Cutter Knife if the Medium Cutter is used. Use the
Coarse Cutter and feed nuts into the Cutter Housing slowly. Whenever
possible, alternate with other ingredients, such as dried fruit.
5.When making bread crumbs it is best to use dry or toasted bread.
Cutter Housing and parts should be completely dry before grinding
bread, nuts or dry foods.
6.Freshly ground meat should be refrigerated and cooked within 24
hours.
7.Handle ground meat lightly to avoid packing. Good quality beef needs
only light shaping. You can season meat before grinding by putting
spices on meat chunks. After grinding, work spices into the ground
meat or sprinkle spices on while cooking.
8.Do not flatten beef patties in pan with a spatula as this forces desirable
juices out of meat.
9.When cooking extra-lean meat, a little fat or liquid (such as eggs or
evaporated milk) will increase the meat flavour and juiciness and
make it more tender. Proportions: 2 eggs or 4 tablespoons (60 ml) of
evaporated milk for each pound of ground meat.
10.For chili, use the Coarse Die to grind the beef. Flavour and texture of
chili, as well as hamburger casseroles and soups, are greatly improved
by using coarsely ground meat.
How To Make Sausages
1.Meats must be ground and seasoned before making sausage links.
Follow the directions in the How to Grind Section.
2.Test the sausage meat by frying up a small amount and adjust the
seasonings, if necessary.
3.To make link sausages, you will need casings (either natural or
synthetic), which may be purchased from your local butcher. If
purchased dry, casings should be soaked briefly in a mixture of 2 cups
(500 ml) of water and 1 tablespoon (15 ml) of vinegar.
4.Cut casing into 2 – 3 foot lengths.
5.Pull and gather all of casing over Sausage Adaptor, except the last four
inches.
6.Turn the unit On then place seasoned ground meat in Cutter Housing
and Food Tray. With Food Pusher, press mixture through Grinder.
7.When meat is even with the end of the Sausage Adaptor, pull a few
inches of the casing off the Sausage Adaptor and tie in a knot in the
end or use kitchen string to tie off. Pack the casing firmly but not to
8
the bursting point, trying to maintain an even thickness throughout the
sausage.
8.Distribute meat through the casing and twist into links as it fills to obtain
desired size and shape.
3 Ways to Cook Sausage
PAN FRYING: Place sausage in cold pan with 1/4 – 1/2 cup (60 – 125
ml) of water. Cover and simmer 5 minutes. Drain. Remove cover and
brown sausages until well cooked.
BAKING: Arrange sausages in shallow baking pan. Bake in 350°F
(175°C) oven until browned and well done.
GRILLING: Cover sausage links with water in a skillet. Bring water
to a boil; remove from heat. Let stand 10 minutes. Brush with butter
or margarine. Cook links over well-burned-down charcoals, turning
frequently until browned and well done.
Helpful Hints for Making Sausage
1.Make sure the meat is as cold as possible, without being frozen, before
you grind it. Cold meat is easier to grind and the fat doesn’t clog up
the grinding die.
2.When you finish stuffing, grind some fat to avoid leaving meat in stuffer.
3.Pork butt is a good selection for sausage because of its ideal
proportions of fat and lean.
4.Salt may affect flavour of sausage stored for long periods in freezer. If
salt is added, plan to use sausage within a short time. Without salt it
may be stored for as long as 6 months in your freezer.
5.Prick casing with a pin to allow air to escape while stuffing.
6.Sausage made from fresh pork (not pre-cooked or smoked) should be
stored under refrigeration in an air tight container for a maximum of 2
days. It should always be thoroughly cooked before serving. To freeze
sausage, wrap carefully in moisture and vapour-proof paper and use
within 2 to 3 months.
How To Make Kebbe
1.To make Kebbe the meat that will pass through the Kebbe maker must
first be ground 3 times using either of the 3 Grinding Dies. Follow the
directions in the How to Grind Section.
2.Season the ground meat in a bowl before forming the Kebbe. Test the
meat mixture by frying up a small amount and adjust the seasonings, if
necessary.
9
3.Follow the directions in the How to Assemble the Kebbe Maker.
4.Plug the Grinder into the wall outlet and turn on. Place the seasoned
ground meat in the Feed Tube and Food Tray. Press the meat mixture
through the Grinder using the Food Pusher.
5.When meat is the desired length break the meat tube away from the
Grinder. (Ill. 13)
6.When you are finished making the Kebbe tubes they can be stuffed
with filling.
13
CARE AND CLEANING
1.Press the Operating Button to the Off position then unplug Power Unit.
Ensure that the motor has stopped completely then disassemble the
unit.
2.Press the Lock Button and remove Cutter Housing by turning
clockwise. Pull Cutter Housing out from Power Unit.
3.Unscrew the Cutter Housing Ring Nut and remove all of the internal
parts, including the Feed Screw.
4.Wash all of these removable parts in hot, soapy water.
NEVER immerse the Power Unit in water. Wipe with a damp cloth
only.
CAUTION: Blade is sharp.
NOTE: Do not wash any parts in the dishwasher or use abrasive
cleaning solutions.
5.After cleaning, coat the Feed Screw, Grinding Dies and Cutting Blade
with vegetable oil to keep the parts lubricated.
6.All servicing other than cleaning should be performed by an authorized
service representative. See Warranty section.
NOTE: The motor of the food grinder is permanently lubricated and will
not require any oil.
10
HELPFUL HINTS
1.Make sure all parts are tightly assembled. Loose parts will cause food
to get caught and clog up the grinder.
2.Always turn the unit On before inserting food.
3.Process a small amount of fat from the meat through the meat grinder
before grinding to lubricate the grinding mechanism.
4.Cut food into strips or cubes slightly smaller than the opening on the
feed tube.
5.Do not grind hard foods such as bones.
6.Do not grind ginger and other materials with fibers.
7.Do not use the unit for more than 10 minutes without interruption. If
longer use is necessary, allow the unit to cool down for 10 minutes
before reusing.
8.To avoid jamming, do not apply excessive pressure while operating.
9.Grinding bread pieces may help to remove food residue left in the meat
grinder after use.
10.Chill meat before grinding to reduce the loss of juices.
11.Refrigerate ground meat immediately and cook within 24 hours.
12.Make sure food is free of bone, tough tendons, nutshells etc. before
grinding.
13.Do not use the food pusher on bread crumbs. They will feed
themselves.
14.When making bread crumbs, only use the coarse grinding die.
15.When switching from On to Off then to Reverse or vice versa,
wait about 7 – 10 seconds to ensure that the motor has stopped
completely.
RECIPES
Meat Loaf
2 3/4 cup (180 ml)
2 - 3 slices 1/4 cup (60 ml)
2 tbsp. (30 ml) 1 tsp. (5 ml) 1/8 tsp. (.5 ml)
1/2 tsp. (3 ml) 1-1/2 lbs. (675g)
1/4 cup (60 ml) 2 tbsp. (30 ml) 1 tsp. (5 ml) eggs - beaten
milk
day old bread
finely chopped onion
snipped parsley
salt
pepper
ground sage
boneless chuck beef roast
catsup
brown sugar
dry mustard
11
1. Preheat oven to 350°F (175°C).
2. Follow the directions in the How to Grind section to grind the bread
and the beef separately.
3.Combine eggs and milk then stir in bread crumbs, onion, parsley, salt,
pepper and sage. Add beef and mix well.
4.Pat mixture into an 8x4x2 inch (20 x 10 x 5 cm) loaf pan. Bake for
1-1/4 hours. Spoon off excess fat.
5.Combine catsup, brown sugar, and mustard; spread over meat. Bake
an additional 10-15 minutes.
Yield - 6 servings.
Old-Fashioned Sausage
2-4 tbsp. (30 – 60 ml) 1-1/2-2 tbsp. (28 – 30 ml)
1-2 tbsp. (15 – 30 ml) 2-3 tsp. (10 – 15 ml) Sausage casings 3/4-1 tsp. ( 4 – 5 ml) 1/8-1/4 tsp. (.5 – 1.5 ml)
10 lbs. (4.5 kg) salt
freshly ground pepper
sage
thyme
(enough for 10 pounds of sausage).
crushed red pepper
finely ground red pepper
fresh pork (cubed with 20-25% fat)
1.Cut pork to fit the Feed Tube. 2.Mix thoroughly with spices.
3.Grind with the medium or coarse Grinding Dies following the directions
in the How to Grind section.
4.Follow the directions in the How to Make Sausage section, twisting into
links of desired lengths.
Italian Sausage
2 2 tsp. (10 ml) 1 tbsp. (15 ml) 1/2 tsp. (3 ml) 1 tsp. (5 ml)
peppers
2 lbs. (900 g) 1 lb. (450 g) cloves garlic, minced
fennel seeds
salt
fresh ground pepper
finely chopped or crushed red chili
lean pork
fat pork
1.Crush garlic cloves and fennel seeds and blend with salt and ground
pepper.
2.Add to meat along with red pepper and mix thoroughly.
3.Follow the directions in the How to Grind section to grind the pork and
fat.
12
4.Follow the directions in the How to Make Sausage section, twisting into
links of desired lengths.
Beef Burgers
1 lb. (450g)
1/2 cup (125 ml)
1/2 cup (125 ml)
1/2 cup (125 ml)
3 tbsp. (45 ml) 2 tsp. (10 ml) 2 tsp. (10 ml) 1 tsp. (5 ml) beef chuck
oatmeal
diced onion
chopped parsley
ketchup
Worcestershire sauce
salt
black pepper
1.Follow the directions in the How to Grind section alternating meat,
oatmeal, onion and parsley.
2.Add the ketchup, Worcestershire sauce, salt and black pepper. Ensure
that the mixture is evenly mixed.
3.Shape into 4 patties and grill to desired doneness.
Kebbe
Filling:
1/2 lb. (225g) 1 medium
1 tbsp. (15 ml)
1/2 tsp. (3 ml)
1/4 tsp. (1.5 ml)
1/3 cup (85 ml) lean beef
onion, finely chopped
olive oil
allspice
cinnamon
Salt and pepper to taste
pine nuts, toasted
1.Grind beef. Follow the directions in the How to Grind section.
2.In a large skillet, over medium high heat, sauté onions until soft, about
5 min.
3.Add the ground beef breaking it apart with a wooden spoon as it cooks.
Cook until browned, about 5 minutes.
4.Once browned, season with salt and pepper, allspice and cinnamon
and continue cooking until tender, 5 more minutes.
5.Remove from heat and stir in the pine nuts.
Meat Dough
1-1/2 lbs (675g)
1-1/2 cups (375 ml)
lean beef, ground
fine bulgur wheat
13
2 cups (500 ml) 1 large 2 tsp. (10 ml) 1/2 tsp. (3 ml) water
onion, grated
cumin
all spice
Salt and pepper to taste
Vegetable oil for frying
1.Grind beef 3 times, using the fine, medium or coarse grinding die. Follow the directions in the How to Grind section.
2.In a medium sized bowl, cover the bulgur wheat with 2 cups of warm
water. Let it sit for 30 minutes and then drain the excess water in a
strainer, squeezing the wheat to get rid of excess water.
3.Add the bulgur wheat, the onion, spices and the ground beef in a bowl
and mix/knead until thoroughly combined.
4.Follow the directions in the How to Make Kebbe section.
5.In a large saucepan, or Dutch oven, heat oil over medium heat until a
deep fry thermometer reads 360°F (180°C).
6.Work in batches and fry the Kebbe until browned, 4 to 5 minutes.
Remove with a slotted spoon and transfer to a plate lined with paper
towels, to remove the excess oil.
7.Serve hot or at room temperature!
Cranberry Orange Relish
2 medium oranges, unpeeled
and cut into chunks
1 lb. (450 g) fresh whole cranberries
1-1/2 cups (375 ml) sugar
1.Remove seeds from oranges.
2.Grind fruits into a bowl using the Fine or Medium Grinding Dies.
Alternate cranberries with orange chunks.
3.Stir in sugar and chill thoroughly before serving.
4.Makes 4 cups (1L).
14
A short supply cord is provided to reduce the hazards of becoming
entangled in or tripping over a long cord. Extension cords may be used
if care is exercised in their use. If an extension cord is used, the marked
electrical rating of the detachable power-supply cord or extension cord
should be at least as great as the electrical rating of the appliance. If
the appliance is of the grounded type, the extension cord should be a
grounded 3-wire cord. The extension cord should be arranged so that
it will not drape over the counter top or table top, where it can be pulled
on by children or tripped over.
LIMITED WARRANTY
**The original sales receipt is the only acceptable proof of purchase**
Salton Canada warrants that this appliance shall be free from defects in material
and workmanship for a period of two (2) years from the date of original purchase.
Salton Canada, at its sole discretion during this warranty period, will repair or
replace a defective product or issue a refund. Any refund to the purchaser will
be at a pro-rated value based on the remaining period of the warranty. All liability
is limited to the amount of the purchase price. This warranty covers normal
domestic usage and does not cover damage which occurs in shipment or failure
which results from alteration, accident, misuse, abuse, glass breakage, neglect,
improper maintenance, use contrary to the operating instructions or commercial
use. This warranty is not available to retailers or other commercial purchasers or
owners.
This warranty does not include the cost of shipping, which is to be borne by the
customer.
15
Salton_2yrWarranty_E.indd 1
13-02-12 4:08 PM
TO OBTAIN PROMPT WARRANTY SERVICE:
Contact one of our many Service Centers found on our website
www.salton.com/customer-care
or
Securely package and return the appliance to us. Please enclose:
• Original proof of purchase
• The completed form below with a $12.50 Return Shipping & Handling fee –
either a cheque, money order or credit card (A personal cheque will delay return
shipping by 2-3 weeks)
For added protection, we suggest that you use an insured delivery service with
tracking information when returning your product. Salton Canada will not be held
responsible for in-transit damage or for packages that are not received.
This warranty does not include the cost of shipping, which is to be borne by the
customer.
Name
Address
City
Prov/State
Daytime Phone No.
Postal/Zip Code
Email
Product defect:
Type of payment
Name on card
Cheque/Money Order
□
Visa
□
Expiry Date
MasterCard
□
CSV No
Card No.
To contact our Customer Service Department:
SALTON CANADA
81A Brunswick,
Dollard-des-Ormeaux, Quebec H9B 2J5
Canada
Salton_2yrWarranty_E.indd 2
Telephone: 514-685-3660 (Ext. 226)
E-mail: [email protected]
Fax: 514-685-8300
www.salton.com
13-02-12 4:08 PM