Realtree 73-0701-RT Mode d'emploi

Marque: Realtree

Modèle: 73-0701-RT

Catégorie: Frigos

Taper: Mode d'emploi

REV111313

7 LB

(

3 L

)

CAPACITY

VERTICAL

SAUSAGE STUFFER

INSTRUCTIONS

MODEL NO. 73-0701-RT

™

-2-

ASSEMBLED

VERTICAL

STUFFER

30 mm 13 mm

40 mm 20 mm

Stuffer

Base

Stuffer

Sides

-3-

COMPONENT LIST

DIAGRAM PART PART

NUMBER DESCRIPTION NUMBER

1 Handle 86-0710

2 Plunger 86-1126

3 Plunger Seal 86-0716

4 Pressure Release Valve (4 Piece Set) 86-0715

5 Stainless Steel Funnel Set (4 Funnels) 86-0720

6 Stainless Steel Canister 86-0712

7 Front Ring Nut 86-0721

8 Canister Mounting Hardware Kit (4 Sets) 86-0722

9 Plunger Shaft 86-0711

10 Plunger Bolt 86-1125

11 Gear Housing Cover with Hardware Kit 86-1113

12 Gear Housing Cover Bottom Plate

with Hardware Kit 86-1114

13 Gear Housing with Hardware Kit 86-1117

14 Main Driving Gear 86-1119

15 Slow Speed Control Gear 86-1120

16 Fast Speed Control Gear 86-1121

17 Rubber Foot (4 Piece Set) 86-0717

Not Shown Realtree® Vertical Stuffer Cover 73-0701-RTC

CAUTION! It is important to follow the “Food Safety” guidelines. For the most

up to date instruction visit the USDA website.

If any components of this unit are broken or the unit does not operate

properly, call Weston Products LLC Toll Free at

1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

-4-

GENERAL SAFETY RULES

WARNING!

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS

AND WARNINGS PRIOR TO USING THIS UNIT. YOUR

SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY

WITH PROCEDURES AND SAFE GUARDS MAY

RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.

REMEMBER: YOUR PERSONAL SAFETY IS YOUR

RESPONSIBILITY!

6. Be sure the Stuffer is stable during

use. All four feet should be secure on a level

surface. The Stuffer should not move during

operation.

7. NEVER operate the Stuffer with the

Gear Housing Cover open or removed.

8. WEAR EYE PROTECTION! Everyday

eye glasses are not safety glasses.

Safety glasses conform to ANSI Z87.1

requirements. Note: Approved safety

glasses have Z87 printed or stamped on

them.

9. DO NOT use while under inﬂ uence of

drugs or alcohol.

10. Household use only.

1. CHECK FOR DAMAGED PARTS.

Before using the Stuffer, check that all

parts are operating properly and perform

the intended functions. Check for binding

of moving parts, mounting and any other

conditions that may affect the operation.

2. KEEP CHILDREN AWAY. NEVER

LEAVE THE APPLIANCE UNATTENDED.

The Stuffer is NOT A TOY.

3. The Manufacturer declines any

responsibility in the case of improper use of

the Stuffer. Improper use of the Stuffer will

VOID the warranty.

4. NEVER store or leave the Stuffer at a

temperature lower than 32

F (0

C).

5. Repair must be done by an authorized

dealer. Use only factory original parts and

accessories. Modiﬁ cation of the Stuffer will

VOID the warranty.

GEAR MOVEMENT

Fast Gear Shaft

With the Handle attached, turn

clockwise to raise the Plunger,

counter-clockwise

to lower the Plunger.

Slow Gear Shaft

With the Handle attached, turn

counter-clockwise to

raise the Plunger,

clockwise to lower the Plunger.

-5-

ASSEMBLY

PLUNGER ASSEMBLY

1. Slide the Plunger Seal onto the

Plunger (Figure 1).

2. Assemble the Pressure Release

Valve Kit onto the Plunger. From the

top of the Plunger, place the Washer

onto the Valve Hole, then insert the

Screw through the Washer and into the

Valve Hole. From the underside of the

Plunger, place the Spring onto the end

of the Screw, then place the Valve Cap

onto the end of the Screw and twist to

secure.

3. Screw the Plunger Bolt onto the

Plunger Shaft (Figure 2).

4. Place the assembled Plunger onto

the end of the Plunger Shaft (Figure 3).

STUFFER ASSEMBLY

5. Attach the Handle by sliding it onto

either the Fast or the Slow Gear (Figure 4).

6. Crank the Handle to bring the

Plunger to the top of the Stuffer.

Continued Next Page

Plunger

Seal

Plunger

Pressure

Release

Valve Kit

Screw

Washer

Spring

Valve Cap

Valve Hole

Plunger

Shaft

Plunger

Bolt

Handle

Fast Gear

Shaft

Slow Gear

Shaft

Plunger

Shaft

Plunger

Figure 1

Figure 2

Figure 3

Figure 4

-6-

7. Rest the Canister’s Bottom Brackets

onto the Canister Mounts inside the

Housing of the Stuffer. Pivot the bottom

of the Canister into the Stuffer Housing.

Pivot the Canister fully into the Stuffer

Housing, snapping the Top Brackets

into the Canister Mounts (Figure 5).

8. Insert the Stufﬁ ng Funnel of choice

through the Front Ring Nut. Screw the

Front Ring Nut and Stufﬁ ng Funnel onto

the mouth of the Canister until snug. DO

NOT OVERTIGHTEN the Front Ring Nut,

as it may damage the Funnel (Figure 6).

9. Thoroughly coat the inside of the

Canister with a food-grade lubricant prior

to use (Figure 7).

Front

Ring Nut

Funnel

Mouth of the

Canister

Top Brackets

Bottom Brackets

Outside view of

Canister Mounts

Figure 5

Figure 6

Figure 7

-7-

DISASSEMBLY & CLEANING

1. Remove the Stufﬁ ng Funnel by unscrewing the Front Ring Nut, and pulling the

Funnel out.

2. Turn the Handle until the Plunger comes up and out of the Canister.

3. Pivot the Canister outward, then pull the Canister up to remove the Canister

from the Stuffer Housing.

4. Unscrew the Plunger from the Plunger Shaft. Disassemble the Pressure-

Release Valve from the Plunger. Remove the Plunger Seal from the Plunger.

5. Wash all parts that have come in contact with meat in hot soapy water. BE SURE

TO CLEAN THE PARTS IMMEDIATELY AFTER USE. Rinse and thoroughly dry all

parts immediately. Sterilize as needed.

6. Fully lubricate the Shaft, Canister, Pressure-Release Valve components and

the Front Ring Nut with a food-grade lubricant before and after each use.

STUFFING INSTRUCTIONS

NOTE: Apply a food-grade lubricant to the inside

of the Canister before ﬁ lling 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 ﬁ rmly

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 Stufﬁ ng Funnel.

Continued Next Page

Canister

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.

Figure 8

-8-

RECIPES

VENISON SAUSAGE

6 lbs venison 6 lbs lean pork 1/2 tsp sage

1/2 tsp cayenne pepper 2 tsp salt 1/2 cup honey

2 tsp pepper sausage casings

FRESH ITALIAN SAUSAGE- MILD/HOT

5 tsp salt 1 tsp sugar 2 tsp caraway seeds

3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild)

2 tsp coarse ground black pepper 1 tsp coriander

1 pint cold water 10 lb boneless pork butt

**NOTE: If grinding meat for sausage, grind the meat through the coarse grinding

plate, add seasonings, then re-grind through a ﬁ ne grinding plate.

6. Slip a casing on the end of the Stufﬁ ng Funnel

until the entire casing has slid onto the Funnel

(Figure 9).

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. For best results, apply pressure around the

casing, close to the end of the Stufﬁ ng Funnel.

This will hold the casing tight and will cause the

mixture to pack ﬁ rmly into the casing.

9. 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 stufﬁ ng with the

13 mm Stufﬁ ng Funnel.

A. Add water to the meat mixture- up to 1-1/2 cups

(0.4 L) of water per every 5 lb (2.3 kg) of seasoned

meat.

B. Add 1/4 cup (60 ml) of vegetable or olive oil per

every 5 lb (2.3 kg) of seasoned meat for better ﬂ ow.

C. Use slow gear shaft for easier cranking.

Figure 9

-9-

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.

The safety of hamburgers and other foods made with ground meat has been receiving a lot

of attention lately, and with good reason. When meat is ground, the bacteria present on the

surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least

160

F to 165

F (71

C to 74

C), bacteria will not be destroyed and there’s a good chance you

will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the

inside, so they can be served more rare. Still, any beef cut should be cooked to an internal

temperature of at least 145

F (63

C) (medium rare). The safe temperature for poultry is 180

(82

C) and solid cuts of pork should be cooked to 160

F (71

C). Eggs should be thoroughly

cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy

specially pasteurized eggs or use prepared meringue powder.

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS

be separated. Cross-contamination occurs when raw meats or eggs come in contact with

foods that will be eaten uncooked. This is a major source of food poisoning. Always double-

wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices

can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for

longer storage. Defrost frozen meats in the refrigerator, not on the counter.

When grilling or cooking raw meats or ﬁ sh, make sure to place the cooked meat on a clean

platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils

used in grilling after the food is turned for the last time on the grill, as well as spatulas and

spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with

soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after

you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a

major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap

and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40

F and

140

F (4

C and 6

C). Your refrigerator should be set to 40

F (4

C) or below; your freezer should

be 0

F (-17

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chaﬁ ng dishes

or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never

let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature

is 90

F (32

C) or above. When packing or a picnic, make sure the foods are already chilled

when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it

can become heavily contaminated during ﬁ eld dressing. Venison is often held at temperatures

that could potentially allow bacteria to grow, such as when it is being transported. Refer to the

USDA Meat and Poultry Department for further questions or information on meat and food safety.

FOOD SAFETY

-10-

SAUSAGE INFORMATION

MEAT SELECTION FOR SAUSAGE MAKING

Sausage making has evolved over many years and generations, and as a result there are countless types

of sausage you can make using the basic ingredients of meat, fat and a few carefully blended spices.

Following are a few simple guidelines that will help you make the best tasting sausage possible.

Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even antelope

make great sausage. It is important when preparing venison or other red game meats to trim all the fat

from the meat, as red game tallow will turn rancid in as few as ﬁ ve days. Replace the fat with either pork

or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg) of fat for every

4 pounds (1.8 kg) of game meat.

The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of your

product. Most commercially made sausage has a fat content of about 20%. Using less than 12% fat will

result in a very dry tasting sausage, while using more than 20% may result in a sticky ﬂ avorless sausage

that will be difﬁ cult to cook.

CURING

It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable

microorganisms on the meat surfaces that cause spoilage and food born illnesses. There are many steps

that help in this process, including smoking, cooking, drying, chilling and the addition of cure ingredients.

The oldest means of accomplishing this is by introducing salt into the meat. The resistance of bacteria

to salt varies widely among different types of bacteria. The growth of some bacteria is inhibited by salt

concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive in much higher salt

concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable organisms normally

found in cured meat and poultry products is inhibited at low concentrations of salt.

Modern curing is based on Nitrates and is very scientiﬁ c. The best way to ensure proper curing is to

purchase one of the many commercially available curing agents from either a grocery store or your local

butcher. A very common cure is Prague Powder, which is available in two types (#1 and #2).

CASING

There are many different types of casings available, the right choice depends on personal preference as

well as the type of sausage you wish to make. For most sausages, your choices are natural or collagen.

Don’t let the names fool you; collagen casings are not a synthetic product . They are made from beef skin

and other tissues. Collagen casings are uniform in size and texture and require almost no preparation.

“Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and require

substantial preparation. For those reasons, more than 75% of commercially made sausage in the U.S. is

made with collagen casing. There are also ﬁ brous non-edible casings that are used for some varieties of

smoked sausages and bolognas.

TYPES OF SAUSAGE

Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except

dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.

Among the fresh and uncooked smoked sausages, you will ﬁ nd such ﬂ avors as kielbasa or Polish sausage,

Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked sausages require

cooking before eating and also require refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others.

Proper smoking requires a smokehouse or smoker. These can be simple home-built structures made

from metal drums or even old refrigerators or they can be elaborate manufactured units. Most smoked

sausages are warmed before serving. Many people think that a smoked sausage will last much longer

without spoilage, but this is not true. Smoked sausages should be treated the same as fresh sausage in

terms of storage.

Dried sausages require the longest processing time, as they are air dried over a long period of time. Some

types of dry sausages are pepperoni, prosciutto and a variety of ham products, just to name a few. The

conditions under which the meat is dried are very exacting; temperature, time and humidity must all be

carefully monitored for a safe and delicious product.

STORAGE

It is important to remember that sausage will lose its ﬂ avor the longer that it is stored. It is recommended

that you only make as much sausage as you will need for 4-6 weeks. Even frozen sausage will begin to

lose ﬂ avor noticeably after 6 weeks. Frozen sausage should be thawed slowly in the refrigerator before

cooking or serving. Quick thawing of the product will degrade the taste as well.

-11-

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in

accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,

the product shall be free from defects in material and workmanship.

The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC

within 30 days from purchase date for the warranty to apply. Failure to send the completely ﬁ lled out Warranty

Card, along with a copy of the original receipt, will void the warranty.

The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,

in either its original packaging or similar packaging affording an equal degree of protection. Damage due to

shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench

charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost

to the customer will be added to the repair invoice.

Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment

of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.

New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of

purchase. Replacement parts are warranted for the remainder of the original warranty period.

For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F

8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization

Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO

NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is

designed. The product must not have been previously altered, repaired, or serviced by anyone else other

than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The

product must not have been subjected to accident in transit or while in the customer’s possession, misused,

abused, or operated contrary to the instructions contained in the instruction manual. This includes failure

caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This

warranty is not transferable and applies only to U.S. and Canadian sales.

Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,

including warranty merchantability and ﬁ tness for a particular purpose, shall apply to this product. Under no

circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with

said product and Weston Products LLC neither assumes nor authorizes any representative or other person to

assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied

warranties are also limited to the one (1) year period of the limited warranty.

This warranty covers only the product and its speciﬁ c parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL

PURCHASE RECEIPT TO:

Weston Products LLC

20365 Progress Drive, Strongsville, OH 44149

Customer Name: _________________________________

Address: _______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ____________________

E-Mail Address: _________________________________

Original Date of Purchase: ______/________/________

Product Model #: _________________________________

Serial # (if applicable): ______________________

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

WESTON WARRANTY, WESTON PRODUCTS LLC, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149

REV111313

CAPACIDAD 3 KG (7 LB)

RELLENADORA VERTICAL

DE SALCHICHAS

INSTRUCCIONES

MODELO N° 73-0701-RT

™

-13-

30 mm 13 mm

40 mm 20 mm

INSTRUCCIONES EN ESPAÑOL

Costados de la

rellenadora

Base de la

rellenadora

RELLENADORA

VERTICAL

ENSAMBLADA

LISTA DE COMPONENTES

NÚMERO EN DESCRIPCIÓN NÚMERO DE

EL DIAGRAMA DE LA PIEZA LA PIEZA

1 Mango 86-0710

2 Émbolo 86-1126

3 Sello del émbolo 86-0716

4 Válvula de liberación de presión

(juego de 4 piezas) 86-0715

5 Juego de embudos de acero inoxidable

(4 embudos) 86-0720

6 Recipiente de acero inoxidable 86-0712

7 Tuerca de aro frontal 86-0721

8 Juego para montar los accesorios del

recipiente (4 juegos) 86-0722

9 Eje del émbolo 86-0711

10 Tornillo del émbolo 86-1125

11 Cubierta del gabinete de engranes

con juego de accesorios 86-1113

12 Placa del fondo de la cubierta del gabinete

de engranes con juego de accesorios 86-1114

13 Gabinete de engranes con juego de

accesorios 86-1117

14 Engrane impulsor principal 86-1119

15 Engrane de control de baja velocidad 86-1120

16 Engrane de control de alta velocidad 86-1121

17 Pata de Hule (juego de 4 piezas) 86-0717

Cubierta de la rellenadora vertical Realtree

No se muestra 73-0701-RTC

ADVERTENCIA Es importante seguir los lineamientos “Seguridad en

alimentos”. Visite el sitio Web de USDA para ver las instrucciones actualizadas.

Si cualquier componente de esta unidad está descompuesto o si la unidad no funciona

debidamente, llame a Weston Products LLC por larga distancia sin costo al

1-800-814-4895

de lunes a viernes de 8:00 am-5:00 pm tiempo del ESTE.

Fuera de Estados Unidos llame al 440-638-3131

INSTRUCCIONES EN ESPAÑOL

-14-

-15-

INSTRUCCIONES EN ESPAÑOL

REGLAS GENERALES DE SEGURIDAD

¡ADVERTENCIA!

¡GUARDE ESTAS INSTRUCCIONES!

Consúltelas con frecuencia y úselas para enseñarles a otros.

LEA Y ENTIENDA COMPLETAMENTE TODAS LAS

INSTRUCCIONES Y ADVERTENCIAS ANTES DE

UTILIZAR ESTA UNIDAD. ¡SU SEGURIDAD ES LO MÁS

IMPORTANTE! NO SEGUIR LOS PROCEDIMIENTOS Y

PRECAUCIONES PUEDE PROVOCAR LESIONES GRAVES

Y DAÑOS MATERIALES. RECUERDE: ¡SU SEGURIDAD

PERSONAL ES RESPONSABILIDAD DE USTED!

garantía.

6. Revise que la rellenadora esté estable

mientras la usa. Las cuatro patas deben

estar ﬁ rmes en una superﬁ cie nivelada.

No debe mover la rellenadora durante su

funcionamiento.

7. NUNCA opere la rellenadora con la

cubierta del gabinete de engranes abierta

o quitada.

8. ¡USE PROTECCIÓN EN LOS OJOS!

Los anteojos ópticos no son protección de

seguridad.

Las gafas de seguridad cumplen con los

requerimientos de la norma ANSI Z87.1.

Nota: Las gafas de seguridad aprobadas

tienen impresa o estampada la clave Z87.

9. NO lo use bajo los efectos de drogas o

alcohol.

10. Para uso doméstico únicamente.

1. REVISE SI TIENE PARTES DAÑADAS.

Antes de usar la rellenadora revise que todas

las partes estén funcionando debidamente y

realicen las funciones deseadas. Revise si

están atoradas las partes móviles, encimadas

o en cualquier otra situación que afecte su

funcionamiento.

2. MANTÉNGALO ALEJADO DE LOS

NIÑOS. NUNCA DEJE SIN SUPERVISIÓN

EL APARATO. La rellenadora NO ES UN

JUGUETE.

3. El fabricante rechaza cualquier

responsabilidad en caso de uso indebido

de la rellenadora. El uso indebido de la

rellenadora ANULA la garantía.

4. NUNCA guarde o use la rellenadora a

una temperatura inferior a 0 °C (32 °F).

5. Las reparaciones deben ser realizadas

por un distribuidor autorizado. Use solamente

partes y accesorios originales de fábrica. La

modiﬁ cación de la rellenadora ANULA la

MOVIMIENTO DE LOS ENGRANES

Eje de engranes rápido con

el mango conectado, gire en

sentido de las manecillas para

elevar el émbolo, en sentido

contrario para bajarlo.

Eje de engranes lento con el

mango conectado, gire en sen-

tido contrario de las manecillas

para elevar el émbolo, en sentido

de las manecillas para bajarlo.

ENSAMBLADO

CONJUNTO DEL ÉMBOLO

1. Deslice el sello del émbolo en el

émbolo (ﬁ gura 1).

2. Ensamble el juego de la válvula de

liberación de presión en el émbolo.

Desde la parte superior del émbolo,

coloque la arandela en el agujero de

la válvula, después inserte el tornillo a

través de la arandela y del agujero de

la válvula. Desde la parte inferior del

émbolo, coloque el resorte en el extremo

del tornillo, después coloque la tapa de

la válvula en el extremo del tornillo y

gire para ﬁ jar.

3. Atornille el sello del émbolo en el eje

del émbolo (ﬁ gura 2).

4. Coloque el émbolo ensamblado en el

extremo del eje del émbolo (ﬁ gura 3).

ENSAMBLE DE LA RELLENADORA

5. Fije el mango deslizándolo ya sea en

el engrane rápido o en el lento (ﬁ gura 4)

6. Dele vueltas al mango para hacer

subir el émbolo a la parte superior de la

rellenadora.

Continúa en la página siguiente.

-16-

INSTRUCCIONES EN ESPAÑOL

Sello del

émbolo

Eje del

émbolo

Eje del

émbolo

Émbolo

Mango

Eje del

engrane

lento

Tornillo de

émbolo

Figura 4

Figura 3

Eje del engrane

rápido

Émbolo

Resorte

Tapa de

la válvula

Agujero de la

válvula

Arandela

del tornillo

del juego

de la

válvula de

liberación

de presión

Figura 1

Figura 2

-17-

INSTRUCCIONES EN ESPAÑOL

7. Apoye las abrazaderas del fondo del

recipiente en las monturas del recipiente

adentro del gabinete de la rellenadora.

Haga girar el fondo del recipiente en el

gabinete de la rellenadora. Haga girar

por completo el recipiente en el gabinete

de la rellenadora, enganchando

las abrazaderas superiores en las

monturas del recipiente (ﬁ gura 5).

8. Inserte el embudo de rellenado de

su elección a través de la tuerca de aro

frontal. Atornille la tuerca de aro frontal

y el embudo de rellenado en la boca del

recipiente hasta que estén apretados.

NO APRIETE EN EXCESO la tuerca de

aro frontal pues podría dañar el embudo

(ﬁ gura 6).

9. Antes de usarlo, cubra muy bien el

interior del recipiente con un lubricante

para alimento (ﬁ gura 7).

Figura 5

Tuerca de aro

frontal

Embudo

Boca del

recipiente

Abrazaderas

superiores

Abrazaderas

inferiores

Figura 7

Figura 6

Vista externa

de las

monturas del

recipiente

-18-

INSTRUCCIONES EN ESPAÑOL

DESARMADO Y LIMPIEZA

1. Quite el embudo de rellenado desatornillando la tuerca de aro frontal y jalando

el embudo.

2. Gire el mango hasta que el émbolo suba y salga del recipiente.

3. Gire el recipiente hacia afuera, después tire de él hacia arriba para sacarlo del

gabinete de la rellenadora.

4. Desatornille el émbolo de su eje. Retire la válvula de liberación de presión del

émbolo. Quite el sello del émbolo.

5. Lave con agua jabonosa caliente todas las partes que entren en contacto con

la carne. PROCURE LIMPIAR LAS PARTES INMEDIATAMENTE DESPUÉS DE

USARLAS. Enjuague y seque cuidadosamente todas las partes inmediatamente.

Esterilice si es necesario.

6. Antes y después de cada uso, lubrique por completo los componentes del eje, el

recipiente, la válvula de liberación de presión y la tuerca de aro frontal con un

lubricante para alimento.

INSTRUCCIONES DE RELLENADO

NOTA: Aplique un lubricante para alimento en el

interior del recipiente antes de llenar con la mezcla

de carne.

1. Incline el recipiente hacia afuera.

2. Llene el recipiente con la mezcla de carne y

sazonadores (ﬁ gura 8).

3. Presione ﬁ rmemente la mezcla hacia abajo del

recipiente para expulsar el aire que estuviera

atrapado.

4. Gire el recipiente para ponerlo en posición

vertical y enganche las abrazaderas superiores

en las monturas del recipiente.

5. Gire el mango hasta que el émbolo esté en

contacto con la carne y la mezcla esté lista para ser

expulsada por el extremo del embudo de rellenado.

Continúa en la página siguiente.

¡ADVERTENCIA! Cuando el émbolo esté salido del recipiente, SUELTE

LENTAMENTE EL MANGO. La presión y la gravedad pueden hacer que el mango

gire ligeramente hacia atrás y provoque lesiones.

Figura 8

Recipiente

RECETAS

SALCHICHA DE VENADO

2.7 kg (6 lb) de carne de venado

2.7 kg (6 lb) de carne magra de

puerco

1/2 cucharadita de salvia

1/2 cucharadita de chile piquín

2 cucharaditas de sal

1/2 de taza de miel

2 cucharaditas de pimienta forros

para salchicha

6. Deslice un forro en el extremo del embudo

de rellenado hasta que se haya deslizado

completamente en el embudo (ﬁ gura 9).

7. Ate, tuerza o ponga un aro en el extremo del

forro para sellarlo.

8. Gire el mango para expulsar la mezcla en

el forro. Para lograr mejores resultados, aplique

presión alrededor del forro cerca del extremo del

embudo de rellenado. Así mantiene apretado el

forro y hace que la mezcla se empaque ﬁ rmemente

en el forro.

9. Cuando llegue al extremo del forro ate, tuerza

o ponga un aro en el extremo para sellar el

contenido.

CONSEJOS DE RELLENADO: Los

siguientes consejos ayudan a reducir la

resistencia al estar rellenando con el embudo de

rellenado de 13 mm.

A. Agréguele agua a la mezcla de carne: hasta 1

1/2 tazas (0.4 l) de agua por cada 2.3 kg (5 lb) de

carne sazonada.

B. Vierta 1/4 de taza (60 ml) de aceite vegetal

o de oliva por cada 2.3 kg (5 lb) de carne

sazonada para que ﬂ uya mejor.

Figura 9

INSTRUCCIONES EN ESPAÑOL

-19-

SALCHICHA ITALIANA FRESCA

- SUAVE/PICANTE

5 cucharaditas de sal

1 cucharadita de azúcar

2 cucharaditas de semillas de alcaravea

3 cucharaditas de chile machacado

1 cucharadita de semilla de hinojo partida

(omítalas si la quiere suave)

2 cucharaditas de pimienta negra molida

gruesa

1 cucharadita de cilantro

473 ml (1 pinta) de agua fría

4.5 kg de lomo de puerco

** NOTA: Al moler la carne para salchichas, muélala con la placa de molido grueso,

después sazónela y vuélvala a moler con una placa ﬁ na.

CONVERSIONES DE UNIDADES DE VOLUMEN

CONVERSIONES DE UNIDADES DE PESO

-20-

INSTRUCCIONES EN ESPAÑOL

Existen reglas básicas que se deben seguir al manipular alimentos. Estas son

COCER, SEPARAR, LIMPAR Y CONGELAR.

COCER

Es crucial cocer los alimentos a una temperatura interna segura para destruir las

bacterias presentes. La seguridad de las hamburguesas y otros alimentos hechos

con carne molida ha estado bajo mucha atención últimamente, y con justa razón.

Al moler la carne, las bacterias presentes en la superﬁ cie se mezclan con toda la

mezcla molida. Si esta carne molida no se cocina al menos a 160ºF a 165ºC (71ºC

a 74ºC), las bacterias no se destruirán y habrá una gran probabilidad de contraer

una enfermedad.

Los trozos sólidos de carne como por ejemplo el bistec y la chuleta no tienen

bacterias peligrosas como la E. coli en el interior, de modo que se pueden servir

más crudos. Aún así, todo corte de carne debe ser cocinado a una temperatura

interna de al menos 145ºF (63ºC) (medio cocida). La temperatura segura para la

carne de ave es de 180ºF (82ºc) y los cortes sólidos de cerdo deben ser cocidos a

160ºF (71ºC). Los huevos también deben cocerse completamente. Si prepara un

merengue u otra receta que utilice huevos crudos, compre huevos especialmente

pasteurizados o polvo de merengue preparado.

SEPARAR

Los alimentos que se consumen sin cocer y los alimentos que se cocinan antes de

consumir SIEMPRE DEBEN ser separados. Se produce contaminación cruzada

cuando las carnes o huevos crudos entran en contacto con los alimentos que

se consumen sin cocer. Esta es una fuente de envenenamiento mayor de los

alimentos. Siempre envuelva doblemente las carnes crudas y déjelas en la parte

más baja del refrigerador de manera que no caigan jugos en los alimentos frescos.

Consuma las carnes crudas dentro de 1-2 días de ser comparadas, o congélelas

para un almacenamiento más prolongado. Descongele las carnes congeladas en el

refrigerador, no en el mesón.

Al cocinar a o preparar en la parrilla carnes crudas o pescado, asegúrese de poner

la carne cocida en una fuente limpia. No use la misma fuente que usó para llevar los

alimentos a la parrilla. Lave los utensilios usados en la parrilla después de voltear

el alimento por última vez, así como también las espátulas y cucharas usadas para

revolver-freír o voltear la carne a medida que se va cocinando.

Asegúrese de lavarse las manos después de manipular carnes o huevos crudos.

Es absolutamente necesario lavarse las manos con jabón y agua o usar toallas

antibacterianas húmedas después de haber tocado carnes o huevos crudos. El no

lavarse las manos y las superﬁ cies cuando esté cocinando es una causa mayor de

contaminación cruzada.

LIMPIAR

Cuando esté cocinando, lávese las manos y las superﬁ cies de trabajo con frecuencia.

Lávese con jabón y agua tibia por al menos 15 segundos, luego séquese con una

toalla de papel.

CONGELAR

Es muy importante congelar los alimentos. La zona de peligro donde las bacterias

se multiplican es entre 40ºF y 140ºF (4ºC y 6ºC). Regule el refrigerador en 40ºF

SEGURIDAD DE LOS ALIMENTOS

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