Ronco Electric Pasta Maker 지침 매뉴얼

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Select a sausage horn, put it in the locking ring and attach to your 
Pasta/Sausage Maker. Secure with locking ring. Slide a length of casing  
(up to 3 feet) over the horn, leaving about 2 inches at the end hanging.

With machine off and lid open, add up to 2 lbs. of ground or finely cut  
(up to 1/2” chunks) meat, fish or poultry and seasonings of your choice. 
Adjust seasonings accordingly. Close lid. (Additional small amount of 
filler, such as chopped, cooked vegetables or rice, etc. also can be 
added.)

Cut into small pieces (up to 2 lbs.) of stock vegetables such as rice,  
potatoes, herbs, peas, corn, carrots, etc. Vegetable must be cooked! 
Switch machine to MIX and blend meat and seasonings or vegetables  
of your choice for 30 seconds. Turn machine OFF.

You will need a natural or synthetic sausage casing. Turn machine to 
EXT and hold the twisted end of the sausage casing firmly, and see it 
fill the casing away from the horn. When casing has filled to desired 
sausage length, hold sausage in place with one hand and detach filled 
casing from your machine and place on a flat surface. Use the forefinger 
of your other hand to compress sausage firmly into an oval shape. 
This will reduce the amount of sausage in the casing allowing you to 
press down hard with your forefinger. Wherever you want your first 
sausage length to be, twist 3 times. Continue these steps until all of your 
sausages are made. To separate your sausages, use your scissors to 
cut at twists.

NOTE: DO NOT OVERFILL CASING – Meat and food expands when heat-
ed and will split the casing. To help relieve pressure inside sausage casing, 
use a toothpick to poke a few holes in each of your sausages.

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