Assessments - 2, GPA: 3.5
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Cover and simmer five minutes. Drain. Remove cover and brown sausages until well cooked. Baking Arrange sausages in shallow baking pan. Bake in 350 °F oven until browned and well done. Grilling Cover sausage links with water in a skillet. Bring water to a boil; remove from heat. Let stand 10 minutes. Brush with butter or margarine. Cook links over well-burned down charcoals, turning frequently until browned and well done. FULL ONE YEAR WARRANTY This VILLAWARE product is protected against defects in materials and workmanship for one year from the date of original purchase. If the product proves to be defective in materials or workmanship during this period, it will be repaired free of charge. This warranty does not apply to damage resulting from misuse, accidents or alterations to the product, or to damages incurred in transit. This warranty does not apply to cords or plugs. All returns must be carefully packed and made transportation prepaid with a description of the claimed defect. riVilMfcs L I 11 Classic Italian Kitchenware VillaWare Mfg. Co. 3615 Superior Ave. #44 Cleveland, OH 44114 Other Fine VillaWare® products... Belgian & Classic Wafflers Pizzelle Bakers Victorio™ Food Strainer Imperia® & Al Dente™Pasta Machines Cookie Presses Ravioli Makers Espresso Coffee Pots Bravo™ Pizza Baking Stones Poco™ Grater One-Pot™ Pasta & Sauce Cooker Ravioli Makers Espresso Coffee Pots Italian-Style Gadgets & Utensils ...and hundreds more Classic Italian Kitchenware products from VillaWare. For additional information on the VillaWare® product line, see your dealer or write to the address listed above. © Copyright VillaWare Manufacturing Company, Cleveland, Ohio 44114. All rights reserved. No part of this booklet may be reproduced without the written consent of VillaWare Mfg. Co. VillaWare® is a registered trademark of VillaWare Mfg. Co. Printed in China POWER GRINDER™ PROFESSIONAL MEAT AND FOOD GRINDER INSTRUCTION AND RECIPE BOOKLET POWERFUL (U| | 320 vlV watt motor No.5265-05 Classic Italian Kitchenware IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be practiced, including the following: • Read all instructions. • To protect against risk of electrical shock, do not put power unit, cord or plug in water or other liquid. • Close supervision is necessary when any appliance 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 insert food by hand: always use the food pusher. • Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment. • The use of attachments not recommended or sold by the appliance manufacturer may cause fires, electric shock, or injury. • Do not use outdoors. • Do not let cord hang over edge of table or counter, or touch hot surfaces. • To avoid risk of a cut type injury, do not use fingers to remove food from cutter disc while appliance is operating. SAVE THESE INSTRUCTIONS This appliance in intended for household use only. Any servicing other than cleaning and user maintenance should be performed by an authorized service representative. • Do not immerse power unit in water. • To reduce the risk of fire or electrical shock, do not remove the base. No user serviceable parts are inside. Repair should be done by authorized service personnel only. • To avoid damage, do not attempt to grind bones, nuts or other hard items. 2 RECIPES FOR FOOD GRINDER 1/2 teaspoon ground sage 1 'k pounds boneless chuck beef roast Vi cup catsup 2 tablespoons brown sugar 1 teaspoon dry mustard Preheat oven to 350°F. Grind bread and then beef using the medium cutting plate. Combine eggs, milk; stir in bread crumbs, onion, parsley, salt, sage and '/e teaspoon pepper. Add beef; mix well. Pat mixture into an 8"x 4" x 2" loaf pan. Bake for VA hours. Spoon off excess fat. Combine catsup, brown sugar, and mustard; spread over meat. Bake an additional 10-15 minutes. Yield: 6 servings. OLD-FASHIONED SAUSAGE 2- 4 tablespoons salt 11/4—2 tablespoon of freshly ground pepper 1-2 tablespoons sage 2-3 teaspoons thyme sausage casings (enough for 10 pounds of sausage) 3/4-1 teaspoon crushed red pepper 'A-Z* teaspoon finely ground red pepper 10 pounds fresh pork (cubed with 20-25% fat) Cut pork to fit feeding tube. Mix thoroughly with spices. Grind with your choice cutting plates, depending upon your desire for fine-coarse sausage. Remove cutting plate, attach Sausage Stuffer and stuff ground mixture into casing. Twist into links of desired lengthy. Yield: 10 pounds. 1 teaspoon finely chopped or crushed red chili peppers 2 pounds lean pork 1 pound fat pork Crush garlic cloves and fennel seeds and blend with salt and gr...