CucinaPro 265-08 Manuale utente
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265-08
MEAT GRINDER
& SAUSAGE MAKER
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Please read these instructions carefully and retain for future reference.
IMPORTANT SAFEGUARDS
1. Read all instructions.
2. Always ensure bones and rinds etc. are removed from the meat
before mincing.
3. When mincing nuts, only put a few down at a time and allow the
wormscrew to pick them up before adding anymore.
4. Never put your fingers or utensils in the feed tube.
THE CUTTING BLADE IS SHARP;
HANDLE WITH CARE BOTH IN USE AND CLEANING.
THIS GRINDER IS NOT INTENDED FOR USE BY YOUNG
CHILDREN OR INFIRM PERSONS WITHOUT SUPERVISION.
FOOD SAFETY
• Always wash your hands, counter and other surfaces in hot
soapy water after handling raw meats. Keep raw meats and
their juices away from other food and do not let them touch
ready-to-eat foods.
• Freshly ground meat should be refrigerated and cooked within
48 hours. Ground meats can be frozen for up to four months.
• Raw meat or fish should be well chilled (not frozen) before
grinding to reduce the loss of juices.
• When grinding large quantities of meat, fats from the meat can
build up in the grinder, slowing down the grinding efficiency.
If this happens, disassemble the grinder, wash the parts in hot
water and reassemble.
• Always wash your hands with warm water and soap for at least
20 seconds after handling raw meat or poultry. Keep your work
area clean and uncluttered. Wash countertops with a solution of
1 Teaspoon of chlorine bleach to 1 Qt of water. They are the most
effective at getting rid of bacteria.
• Always wash and sanitize cutting boards after using them for
raw foods. Consider using one cutting board only for foods that
will be cooked, such as meats and fish and another only for
vegetables, fruit and breads.
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WHY GRIND YOUR OWN MEAT?
• The best way to cut down on fat and know what you are eating
is to own your own grinder. Your grinder gives you the ability to
manage what you are eating. You will no longer be subjected to what
seasonings and fillers are in the meats that you purchase. A grinder
can help you in your pursuit in living a healthier lifestyle.
• Please check to see that you have all of the above parts plus an extra
disk and a sausage stuffing tube.
• All parts should be washed in hot water with detergent and dried.
Immediately dry the wormscrew, knife and the two disks. After they
are dry, rub some Crisco or good quality vegetable oil on them. This
will help prevent rust.
• If you have a small tub or container, please store all the parts in there
when you are not using the grinder.
Meat Grinder Parts and Terminology
P265-08F — Funnel
P265-08L — Large Hole Disk
P265-08S — Small Hole Disk
P265-08K — Knife
P265-08T — Thumbscrew
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MAKING SAUSAGES:
You can make homemade sausages using the stuffing funnel if you want
links or you can form it into patties and freeze it.
The best way to grind meat is to cut it into 1-inch cubes, like the size of
stew meat. Do not cut the meat into strips, as it can wrap around the
wormscrew and be difficult to grind.
LINK SAUSAGES
• All you need is a batch of seasoned ground meat (see recipes)
and sausage casings. You can purchase either natural or synthetic
casings from your local meat market or order them through online
sources. If purchased dry, soak in water for 1 hour, changing water
several times to remove salts; rinse thoroughly. Running water
through the casings will indicate if there are any holes in the casings
and also giving them another rinse.
• Assemble the grinder the regular way up to putting the knife in. Use
your large hole disk, insert the stuffing funnel through the ring nut
and screw it onto the grinder body.
• Cut the casings into 2 to 3 foot lengths. Pull and gather the casing
over the end of the tunnel attachment leaving 3 inches hanging off
the end of the funnel.
• Start putting your sausage mix into the grinder while turning the
handle. The sausage will start to fill the casing, this is when you
should tie a knot in the loose end. Continue to stuff loosely, if bubbles
appear while filling, prick the casing with a pin to allow the air to
escape. Twist the casings into desired link size and shape as the
mixture fills it. When almost filled, remove the casing from the tube
and tie a knot in the end.
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RECIPES
SAUSAGE PATTIES
Shape it into patties. Take a baking sheet, use a piece of parchment or
wax paper, put the patties in one layer on the baking sheet and freeze.
When they are frozen through, you can remove them from the baking
sheet and package for storage.
5 lbs ground pork
1 ½ tsp salt
1 tbsp garlic salt
¾ tsp ground black pepper
2 tbsp paprika
¼ cup vegetable oil
¾ tsp anise seed
¾ tsp fennel seed
1 ½ tsp red pepper flakes
Put the ground pork into a large bowl, season with salt, garlic salt, black
pepper and paprika. In a blender or food process, blend together the
oil, anise seed, fennel seed and red pepper flakes. Mix everything into
the ground pork until well blended. Refrigerate for 24 hours to let all the
flavors blend. Fry some up and taste, adjust your spices to taste.
LEFT-OVER POT ROAST CASSEROLE
• Run pot roast leftovers through your grinder with the large hole disk.
Quarter an onion and run it through the grinder as well.
• Take a well greased casserole dish, put a layer of thinly sliced
potatoes and a layer of the ground roast, another layer of potatoes
and a layer of roast. Finish with a layer of potatoes.
• You might want to add a layer of tomatoes, some thinly sliced green
peppers, a little cheese of your choosing, possibly some seasonings
or salsa, or green chilies.
• Bake at 350°F until the potatoes are done.
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CHORIZOS
1 lb ground pork (pork butt)
½ cup cider vinegar
1 tbsp kosher salt
1 tbsp minced garlic
1 ½ tbsp good quality chili powder
1 ½ tbsp ground cumin
Put the ground pork in a glass or ceramic bowl. Add the vinegar and
salt and mix well. Cover and refrigerate overnight. Add the garlic, chili
powder and cumin to the pork and mix well. Cover and back into the
refrigerator for another hour more. Shape it into patties and cook in a
hot skillet.
HAM SALAD
Leftover ham
Medium White Onion
Mayonnaise/ Dressing
Sweet Pickle Relish
Crackers/Bread
Trim the fat from the ham and run it through the grinder with the larger
hole disk. Cut an onion into quarters and drop it down. This gets most of
the ham that remains in the grinder.
This part is mostly personal preference. We use Marzetti’s Slaw Dressing,
you could use mayonnaise or Miracle Whip. Add some sweet pickle relish.
Keep some crackers around and sample the mix until it is to your taste.
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HEARTY MEATBALL SOUP
1 lb ground turkey
1 large egg
1 small onion
½ tsp garlic salt
¼ tsp ground black pepper
1 tbsp vegetable oil
1 cube beef bouillon
1 ½ cups water
1 can (10.75 oz) condensed cream of mushroom soup
4 carrots, coarsely chopped
2 stalks celery, chopped
1 medium onion chopped
1 can (11 oz) whole kernel corn, drained
Mix together the turkey, egg, small onion, garlic salt and pepper. Form
into meatballs using a tablespoon measure.
Heat the oil in a skillet over medium heat. Brown the meatballs and
transfer to a paper towel to drain.
In a soup pot, dissolve the bouillon in boiling water. Stir in the mushroom
soup, add the carrots, celery, medium onion and corn. Add the meatballs
to the soup and bring to a boil. Reduce heat and simmer 30 minutes.
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