INSTRUCTIONS FOR USE
MEAT GRINDER
PRINTED IN CHINA FOR : ATLANTIC PROMOTIONS INC. LONGUEUIL (QUÉBEC) J4G 1V6
CUSTOMER SERVICE : 1-800-361-6232 / MTL AREA : (514) 871-1095
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WARNING SHARP BLADES
Be careful when using and washing
this item to avoid injury.
!
ASSEMBLY
Always wash before first use. Please refer to cleaning section on the next page.
6 Slide the mincer housing onto the suction base until it
clicks.
7 Install the handle by pushing into the grinding coil
and turn the screw clockwise to lock.
CLEANING
All pieces are detachable for easy cleaning.
Remove grinding coil before detaching mincer housing from suction base.
All parts are dishwasher safe except suction base.
Use a damp cloth to clean suction base, do not submerge in water or put in the dishwasher.
5 Install required blade depending on the texture desired. Screw blade cover onto mincer
housing, turn counter-clockwise to lock.
Mincer housing (container)
Coarse blade
Pusher
Grinding coil
Screw
Handle
Suction base
Locking button
Blade cover
Sausage funnel
Fine blade
Cutting blade
1 Clean bottom of suction base and place it on a clean
and non-porous surface for added stability.
2 Place the suction base 2 cm from the edge of the work
surface in order to free the handle during usage. Lock
the base to the worktop by turning the locking button
clockwise (using your hand or the end of the pusher).
3 Insert the grinding coil into the mincer housing.
4 Install cutting blade onto grinding coil. The sharp side
must be facing the outwards.
TO USE
Insert cubed meat in the mincer housing. Push down with pusher while turning handle
clockwise to mince.
IDEAL FOR MIXING ALL TYPES OF MEAT WITH ANY SPICE, CHEESE, VEGETABLE AND
MUCH MORE DIRECTLY IN THE GRINDER.
TO MAKE SAUSAGES
• Immerse the casing in room temperature water for 2 hours.
• Unscrew cover bade, remove the fine blade and cutting blade from the grinder.
Place sausage funnel inside cover blade and screw it back on the unit.
• Slip the casing onto the sausage funnel leaving at least 6 inches at the end.
• Stu your refrigerated preparation into the grinder and start cranking. Air should be the
first thing that comes out of the sausage funnel. Once the meat reaches the tip of the
sausage funnel, remove the air from the casing and tie o the end.
• Let the sausage come out tightly in one long circular coil with the least amount of air
possible; you will make links later.
• Once all your meat is in the casing, remove casing from the grinder, remove the air and tie
o the end with a knot.
• Shape the size you want by twisting sausage onto itself 3 times. Make sure to change the
direction of the rotation of each node, so they do not come o.
PREPARATION OF HOMEMADE SAUSAGES
Assemble meat grinder with the fine blade and place the upper part in the freezer for
about 2 hours.
Cut meat into chunks of one or 2 inches in size and place inside a large bowl. Add spices
and all the ingredients to your meat and mix all together. Cover bowl and then chill in the
refrigerator for 2 hours.
After sausage mixture has chilled, remove meat grinder from the freezer and grind the
cold meat through the meat grinder. Ensure you have applied the suction base to stabilize
the unit on the counter.
Once done, it is recommended to place the preparation in the refrigerator at least 2 hours
to allow the sausage meat to macerate and enhance flavours.
Refer to the previous page to make sausages.
For better results:
• Place assembly upper part of the grinder in the freezer for about 2 hours before use.
• Dice your meat into small chunks before inserting in the meat grinder.
• Do not overfill mincer housing.
• Do not grind frozen meat.
• Tendons, bones and skin mush be removed.
SAUSAGES WITH CHEESE CURDS,
BACON AND ARUGULA
(24 servings)
225
g (½ lb) cheese curds,
coarsely chopped
150
g (⅓ lb) bacon
1 cup (250 ml) chopped arugula
1 pork shoulder of about 3.6 kg (8 lbs)
boneless, lightly defatted and chopped
Natural pork casings
1 cup (250 ml) finely chopped parsley
2 tbsp (30 ml) fennel
1 orange for the zest
3 tbsp (45 ml) salt
1 tbsp (15 ml) freshly ground pepper
MERGUEZ SAUSAGES
(12 servings)
1 kg (2.20 lbs) minced lamb
Lambskin
1 tsp (5 ml) paprika
½ tsp (2.5 ml) crushed cilantro seeds
1 tsp (5 ml) sea salt
1 tbsp (15 ml) sambal oelek or
other chili sauce, to taste
1 tbsp (15 ml) extra virgin olive oil
1 1/2 tsp (7.5 ml) pepper
1 tsp (5 ml) cumin
1 tsp (5 ml) ground cinnamon
8 cloves garlic, finely chopped
SPICY MEATBALLS
(8 servings)
350
g (¾ lb) ground beef
350
g (¾ lb) sausage meat
2 eggs
Mie of a slice of bread soaked in milk
1 tsp (5ml) cumin
1 tsp (5 ml) paprika
Bouquet of coriander and mint,
coarsely chopped
Salt and pepper
THAI TURKEY BURGERS
(4 servings)
455
g (1 lb) ground turkey
3 tbsp (45 ml) fresh coriander,
coarsely chopped
1 tbsp (15 ml) lemon grass,
finely chopped
2 tsp. (10 ml) soy sauce
2 tsp. (10 ml) brown sugar
1 tsp (5 ml) sriracha sauce
2 garlic cloves, finely chopped
1 green onion, finely chopped
Tips: With a toothpick, prick air holes in the sausages to release pressure and avoid splitting
the skin during cooking. Let dry for 2 hours on a flat surface or hang on wooden racks.
2 cm
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