Toastess TGR-88 Mode D'emploi page 18

TRG-88 v4.qxd 22/12/04
5. Freshly ground meat should be refrigerated and cooked within 24 hours.
6. Handle ground meat lightly to avoid packing. Good quality beef needs
only light shaping. You can season meat before grinding (sprinkle on meat
chunks), after grinding (work into mixture) or while cooking.
7. Do not flatten beef patties in pan with a spatula as this forces desirable
juices out of meat.
8. When cooking extra-lean meat, a little fat or liquid (such as suet, eggs,
evaporated milk) will increase the meat flavour and juiciness and make
it more tender. Proportions: 2 eggs, 4 tablespoons (60 ml) of evaporated
milk or ground suet for each pound of ground meat.
9. For chili, use Coarse Cutter to grind the beef. Flavour and texture of chili,
as well as hamburger casseroles and soups, are greatly improved by using
coarsely ground meat.
SAUSAGE MAKING
How to Assemble for Sausage Making
1. 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.
2. Meats must be ground and seasoned before making sausage links
(See How to Grind section above)
3. Insert Feed Screw into Cutter Housing (Ill. 1)
4. Place Separator on the Feed Screw. Place Sausage Adaptor through
Cutter Housing Ring Nut. Screw Ring Nut onto Cutter Housing.
5. Hold the Cutter Housing Assembly in one hand and place it into the unit
at a slight angle toward you. Slowly rotate away from you until it clicks
in the upright position.
(Ill. 1)
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