Oster 4726 Specifiche tecniche
Instruction Manual & Recipe Booklet
OSTER®MEAT/FOOD GRINDER
Manuel d’Instructions et Livre de Recettes
HACHOIR À VIANDE ET À NOURRITURE OSTER®
MODEL
4726
MODEL
4726
2
When using electrical appliances, basic safety precautions should always be followed
including the following:
•READ ALL INSTRUCTIONS.
• To protect against risk of electric shock, do not put appliance in water or other liquid.
• Close supervision is necessary when Food Grinder is used by or near children.
• Unplug from outlet when not in use, before putting on or taking off parts,
and before cleaning.
• Avoid contacting moving parts. Never feed food by hand. Always use Food Pusher.
• Do not use fingers to scrape food away from discharge disc while appliance
is operating. Injury may result.
• Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or has been dropped or damaged in any manner. Return appliance
to the nearest authorized service facility for examination and repair or adjustment.
• The use of attachments not recommended or sold by the manufacturer may cause fire,
electric shock, or injury.
• Do not use outdoors.
• Do not let the cord hang over edge of a table or countertop. Do not rest cord
against hot surfaces.
• Never leave Food Grinder unattended while it is operating.
• If motor stalls turn off immediately and unplug Power Unit. To avoid injury,
first detach Food Grinder Head then disassemble and remove clogged pieces.
FOR PRODUCTS PURCHASED IN THE U.S. AND CANADA ONLY
This appliance has a polarized plug – one blade is wider than the other. To reduce the risk
of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not
fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature by modifying the plug in any way.
“The maximum rating as marked on the Food Grinder is based on the attachment that draws
the greatest load. Other recommended attachments may draw significantly less power.”
T
HIS
U
NIT
I
S
D
ESIGNED FOR
H
OUSEHOLD
U
SE
O
NLY
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
3
ASSEMBLING INSTRUCTIONS
HOW TO ASSEMBLE GRINDER HEAD
Before assembling, lubricate shaft of Feed Screw with vegetable oil (very sparingly,
to prevent excess oil from entering Grinder Body).
NOTE:
Always hold Grinder as shown
so the parts will drop into place
and be properly seated for
trouble-free operation.
1. Drop the Feed Screw into the Grinder Body.
2. Fit the four-fingered Cutting Blade over the end of the Feed Screw.
The Cutting Blade has a center hole with one side round and the other side square.
Attach Cutting Blade so that the square hole faces the Feed Screw.
3. Slide the Grinding Disc on next – either the coarse or the fine disc, whichever you need.
Turn the Disc until the square “ears” on the edge fit down into the two notches on the
rim of the Grinder Disc. NOTE:The Grinding Disc will protrude slightly over the rim
of the Grinder Body until the Retaining Ring is screwed tightly in place.
Feed
Screw Cutting
Blade Grinding
Disc
Grinder
Body
4
4. Screw on the threaded Retaining Ring. It must be tightened so no meat fibers can lodge
between Cutting Blade and Disc to hinder grinding.
5. A handy wrench is included for loosening tight retaining rings. Simply attach wrench
to retaining ring and turn counterclockwise.
HOW TO ATTACH GRINDER HEAD
1. Disconnect electric cord.
2. Loosen knob on side of Power Unit and insert
Grinder Head in opening. Maintain a light force
to hold Grinder Head in place. Rotate Grinder
Head (1) to the left to approximate position
shown, then (2) to the right to the approximate
position shown, and then (3) back to the center.
This procedure insures that the Food Grinder
Head snaps into the correct position.
3. Tighten knob securely.
4. Turn unit ON and feed food into Food Hopper.
Use Food Pusher to guide food down into screw.
➀➁
➂
Retaining
Ring
Food Pusher
Wrench
Fine Grinding
Disc
Coarse
Grinding
Disc
➔
ASSEMBLING INSTRUCTIONS
5
C
LEANING
All parts must be clean so they will fit together snugly and give proper cutting action.
The Grinder Head can be completely disassembled for thorough cleaning by reversing
Steps 2, 3, and 4 of “How To Attach Grinder Head” section on Pages 3 and 4. A wrench
is included for loosening a tight Retaining Ring. To loosen, attach Wrench to Ring
and turn counterclockwise.
Wash grinder parts in hot, soapy water, rinse and dry thoroughly. Do not wash any
parts in an automatic dishwasher. Use a brush to remove food from hard-to-reach
areas in the grinding discs and food hopper.
IMPORTANT: With a clean cloth, thoroughly dry Cutting Blade and Grinding Discs
after washing. Allow to stand overnight to dry. Wrap in airtight wrap, such as plastic
or foil, to protect disc from moisture. Wipe the Power Unit with a damp cloth.
Do not immerse in water.
LUBRICATION
No oiling of internal parts is necessary. Any other servicing required should be done
by an authorized service facility.
TIPS FOR PROPERLY GRINDING FOOD
•All Grinder parts must be assembled tightly. If any parts are loose, food fibers
will lodge between them and clog up the Grinder. Should this occur, it will be necessary
to unplug unit, remove the Grinder Head, take it apart, clean out all food fibers, and
reassemble properly. Be sure to follow Step 4 of “How To Assemble Grinder Head”
section on Page 3.
• Before grinding, be sure food is free of bone fragments, nutshells and other hard objects.
• Always turn unit ON before inserting food.
• Cut foods into strips or pieces just slightly smaller than opening in grinder.
Most foods will feed into the Grinder without being forced. If any pressure is necessary,
use only the Food Pusher supplied; never push food by hand.
• Feed foods into Grinder slowly and evenly. Nut Meats should be fed 6 to 8 at a time.
Break bread into 6 or 8 pieces and drop into opening. Do not use food pusher on
bread crumbs or nut meats. They will feed themselves.
• Use coarse disc only on bread crumbs, unless recipe specifies fine disc.
• It is normal for a small portion of unground food to remain in the Grinder Head
when grinding is finished. To remove this food, break a piece of bread into eight pieces
and drop slowly into Grinder Head. As soon as bread appears at cutting surface,
turn unit OFF.
6
SAUSAGE MAKER
REDISCOVER HOMEMADE SAUSAGE WITH THE
HOME SAUSAGE MAKER
This Home Sausage Maker is designed for household use only.
Now you can enjoy the goodness of freshly made sausage, prepared right at home quickly
and easily. Fresh pork, beef, veal, or venison, fresh herbs and spices are all you need
to create and reproduce the OLD WORLD flavors of homemade country sausage.
Making your own sausage enables you to serve a high-quality product, free from any
additives or preservatives.
Before Beginning . . . REMEMBER:
1. Always use fresh meat for maximum quality, flavor and wholesomeness.
2. Be sure all bowls, utensils, and equipment that come in contact with the meat
are clean and sanitary.
3. NEVER allow meat to reach room temperature. Work in small amounts and refrigerate
remainder of meat until ready to use to avoid bacterial growth.
4. For maximum flavor and moistness in sausage, always have approximately 25% fat
to 75% meat in your sausage mixture.
PREPARING NATURAL CASINGS FOR STUFFING
Natural casings can be purchased from your local butcher. In many areas they must be
ordered in advance, so plan ahead. The casings are packed in salt and must be soaked
about 1 hour before stuffing. Cut casings in 4-foot lengths for easy handling and stuffing.
Before stuffing, flush casing through with cold tap water.
(After making sausage, if any casings are left over, resalt.)
Medium
Stuffing
Tube
Small
Stuffing
Tube
Large
Stuffing
Tube
7
STUFFING TUBE USES
SMALL Stuffing Tube – Used to make pork or beef breakfast sausage, and Southern-
Style sausage. Use with natural sheep casings (about .5 to 1 inch or 21-25 mm in size).
MEDIUM Stuffing Tube – Used to make Country-Style sausage, such as Polish, Italian,
Bratwurst, Venison, Chorizo, etc., as well as skinless sausages.* Use with natural hog
casings (about 1 to 1.25 inches or 25 – 30 mm in size).
LARGE
Stuffing Tube – Used to make larger skinless sausages* or to stuff larger casings.
Stuffed SausageYield:
Sheep Casings – 4-foot (1.2 m) length casings equal approximately 1-1/2 pounds (675 g)
stuffed sausage.
Hog Casings – 4-foot
(1.2 m) l
ength casings equal approximately 2-1/2 pounds (1 Kg)
stuffed sausage.
LINK SAUSAGES WITHOUT CASINGS
If desired, link sausage may be prepared without casings. Assemble Food Grinder Hopper
for 1- or 2-step method (see Page 8), using Fine or Coarse Grinding Disc only. Put meat
through Food Hopper, using the food pusher as a guide. Pinch sausage off into desired
lengths. (NOTE:For easier handling, stop motor when sausage reaches 6-inch lengths
and pinch in half.) Brown on all sides and serve. Uncooked links may be frozen on a
cookie sheet until firm, then wrapped in freezer paper or freezer bags. When ready to use,
brown frozen sausage and serve.
HOW TO ASSEMBLE SAUSAGE MAKER
1. For proper assembly, always hold Grinder Hopper as shown. Drop Feed Screw
into Grinder Hopper.
2. Fit Cutting Blade onto end of Feed Screw. NOTE:If Cutting Blade has a center hole
with one side round and the other square, attach Cutting Blade so that the square hole
faces Feed Screw. Cutting Blades with square center hole on both sides can be attached
with either side toward Feed Screw.
3. Place desired Grinding Disc on top of Cutting Blade. Grinding Disc fits snugly
when square ears of Disc fit into notches on rim of Grinder Body.
4. Select Stuffing Tube required for sausage making operation and place wide end
over Grinding Disc. Slide Retaining Ring over assembly and screw on Ring
until firmly attached.
5.
Attach completed Sausage Making Assembly to unit, following Instructions (on Pages4&5)
.
To disassemble for cleaning or changing Tubes, reverse Steps 1 through 5.
8
BASIC SAUSAGE STUFFING PROCEDURES
1-STEP METHOD: For sausages with casings – grind and stuff meat in one easy step .
1. Cut meat into 1-1/2 to 2-inch (3-cm – 5-cm) pieces to fit in Food Grinder Hopper.
2. Place meat in large bowl or on a clean flat surface. Sprinkle meat with required amount
of your favorite blend of seasonings. Add water if directed.
3.
Toss the meat pieces gently with seasonings to coat evenly, using plastic or metal spoons.
4. Assemble Hopper as shown, using desired Stuffing Tube and Grinding Disc.
5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.
6. Ease 1 inch of casing off Tube before stuffing. Tie end with heavy string.
7. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,
even pressure on the Food Pusher.
8. As the sausage is forced into the casings, loosely hold the casing end and ease it
off gradually as it fills.
9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired,
leave room enough to twist or tie between each link.
2-STEP METHOD: For sausages with casings – Grind meat entirely, then stuff in casings.
This provides a good distribution of fat, lean, and spices.
1. Follow steps 1 through 3 of 1-Step Method.
2. Assemble Food Grinder Hopper (see Assembly Instructions on Pages 3 & 4).
Omit Stuffing Tube. Grind directly into a bowl. Disassemble Food Hopper.
3. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,
even pressure on the pusher. When all meat is ground . . .
4. Reassemble the Hopper with the Feed Screw, desired Grinding Disc and desired
Stuffing Tube. Assemble per instructions for 1-Step Method above.
5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.
6. Ease 1 inch of casing off of Tube before stuffing. Tie end with heavy string.
7. Start motor and feed the seasoned ground meat into the Hopper opening with a gentle,
even pressure on the Food Pusher.
8. As the sausage is forced into the casings, loosely hold the casing end and ease it off
gradually as it fills.
9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired, leave room
enough to twist or tie between each link.
9
STORING FRESH SAUSAGE
Fresh sausage must be refrigerated immediately after stuffing. If sausage is to be stored
longer than 2 or 3 days in the refrigerator, it must be frozen in proper freezer bags,
freezer paper or containers. Freeze portions that will be used at one setting.
Mark each portion with a waterproof marking pen as to the date and kind of sausage.
Always consult your favorite freezer book for recommended freezer storage times.
COOKING YOUR SAUSAGE
Par-Boil Method – Arrange sausage fresh or frozen in a cold skillet, add 2 to 4 Tbsp.
(30 ml – 60 ml) water per pound. Cover and simmer 8 to 10 minutes over a medium-low heat.
Uncover. Let water evaporate and brown evenly. COOK UNTIL WELL DONE.
Pan-Broil or Griddle Method – Arrange fresh sausage on cold griddle or skillet.
Cook on low heat, turning often. COOK UNTIL WELL DONE,
APPROXIMATELY 20 MINUTES.
10
APPETIZERS
The following recipes are but a few of the many you can create, using your Food Grinder
and Sausage Maker. You’ll find many recipes in your current cookbooks that contain
ground foods. It’s fun to experiment with your own recipes, too. Happy grinding!
SWEDISH MEATBALLS
1 medium onion, quartered 4 tsp. (20 ml) salt
2 Tbsp. (30 ml) butter dash of pepper
1 pound (450 g) beef chuck or shoulder, 1/2 tsp. (2 ml) nutmeg
cubed 6 Tbsp. (90 ml) butter
1 pound (450 g) pork shoulder, cubed 2 Tbsp. (30 ml) flour
3 slices dry bread 1 cup (250 ml) cream
1 cup (250 ml) chicken broth 3 cups (750 ml) milk
1/2 tsp. (2 ml) dried dill weed 4 eggs
Blender chop onion and cook in butter until soft. Put meat and bread alternately through
Grinder using Fine Disc. Mix meat, cooked onions, milk, eggs, salt, pepper and nutmeg
in a large bowl. Beat very well, at least 10 minutes, with an electric mixer. Chill well for
two hours. Form into small balls and brown in remaining butter. Remove to hot serving
dish. Mix cream, chicken broth, and flour and add to pan mixing well. Heat until
thickened. Add dill and stir well and pour over meat balls.
YIELD:6-8SERVINGS
CHOPPED LIVER
1 medium onion, quartered 1 tsp. (5 ml) salt
4 Tbsp. (60 ml) melted 1/2 tsp. (2 ml) pepper
chicken fat 1 Tbsp. (15 ml) red wine
1/2 pound (225 g) chicken livers 2 hard-boiled eggs
Sauté onions and chicken livers in chicken fat until livers are tender.
Put livers, onions and egg whites through Grinder using Fine Disc. Add seasonings
and wine and mix well to form a smooth paste. Chop egg yolks and use for garnish.
Y
IELD
: 1-1/2 C
UPS
(375
ML
)
LIVER AND BACON PATE
1 pound (450 g) bacon, cooked 1/4 tsp. (1 ml) pepper
1/2 pound (225 g) liver, cooked dash of cayenne
1/2 tsp. (2 ml) salt 1/2 cup (125 ml) cream
Grind the bacon and liver in Grinder using Fine Disc. Add remaining ingredients
and mix well.
Y
IELD
: 2 C
UPS
(500
ML
)
Indice
Lingue:
