Avantco 177SS15V Gebruikershandleiding - Pagina 6

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User Manual

Stuffing Instructions

CAUTION! When the plunger is pulled out of the Canister,

RELEASE THE HANDLE SLOWLY! Pressure or gravity

could cause the Handle to spin back slightly and cause

injury.

NOTE: Apply a food-grade lubricant to the inside of the

Canister before filling with the meat mixture.

1. Tilt out the Canister

2. Fill the Canister with the meat and seasoning mixture (figure 8).

3. Press the mixture down into the Canister firmly to release any trapped air.

4. Pivot the Canister back into the upright position and snap the Top

Brackets onto the Canister Mounts.

5. Turn the Handle until the Plunger comes in contact with the meat and the mixture is ready to

extrude out the end of the Stuffing Funnel

6. Slip a casing on the end of the Stuffing Funnel until the entire casing has slid onto the Funnel.

7. Tie, twist or hog ring the end of the casing to seal it.

8. Turn the Handle to extrude the mixture into the casing.

9. For best results, apply pressure around the casing, close to the end of the Stuffing

Funnel. This will hold the casing tight and will cause the mixture to pack firmly into the

casing.

10. When the end of the casing has been reached, tie, twist or hog ring the end of the

casing to seal the contents inside.

STUFFING TIPS:

The following are suggestions to help reduce the

resistance when stuffing with the 13 mm Stuffing Funnel.

A . Add up to 1½ cups (400mL) of water per every 5 lb.

(2.3 kg) of seasoned meat.

B . Add ¼ cup (60ml) of vegetable or olive oil per every 5

lb. (2.3 kg) of seasoned meat for better flow.