Oster 4726 Instruction Manual & Recipe Booklet

Instruction Manual & Recipe Booklet
OSTER® MEAT/FOOD GRINDER

Manuel d’Instructions et Livre de Recettes
HACHOIR À VIANDE ET À NOURRITURE OSTER®

MODEL

4726

MODEL

4726

2

When using electrical appliances, basic safety precautions should always be followed
including the following:

• READ ALL INSTRUCTIONS.

• To protect against risk of electric shock, do not put appliance in water or other liquid.

• Close supervision is necessary when Food Grinder 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 feed food by hand. Always use Food Pusher.

• Do not use fingers to scrape food away from discharge disc while appliance
is operating. Injury may result.

• Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or has been dropped or damaged in any manner. Return appliance
to the nearest authorized service facility for examination and repair or adjustment.

• The use of attachments not recommended or sold by the manufacturer may cause fire,
electric shock, or injury.

• Do not use outdoors.

• Do not let the cord hang over edge of a table or countertop. Do not rest cord
against hot surfaces.

• Never leave Food Grinder unattended while it is operating.

• If motor stalls turn off immediately and unplug Power Unit. To avoid injury,
first detach Food Grinder Head then disassemble and remove clogged pieces.

FOR PRODUCTS PURCHASED IN THE U.S. AND CANADA ONLY

This appliance has a polarized plug – one blade is wider than the other. To reduce the risk
of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not
fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature by modifying the plug in any way.

“The maximum rating as marked on the Food Grinder is based on the attachment that draws

the greatest load. Other recommended attachments may draw significantly less power.”

T

HISUNITISDESIGNED FORHOUSEHOLD

USEO

NLY

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

3

ASSEMBLING INSTRUCTIONS

HOW TO ASSEMBLE GRINDER HEAD

Before assembling, lubricate shaft of Feed Screw with vegetable oil (very sparingly,

to prevent excess oil from entering Grinder Body).

N

OTE:

Always hold Grinder as shown
so the parts will drop into place
and be properly seated for
trouble-free operation.

1. Drop the Feed Screw into the Grinder Body.

2. Fit the four-fingered Cutting Blade over the end of the Feed Screw.
The Cutting Blade has a center hole with one side round and the other side square.
Attach Cutting Blade so that the square hole faces the Feed Screw.

3. Slide the Grinding Disc on next – either the coarse or the fine disc, whichever you need.
Turn the Disc until the square “ears” on the edge fit down into the two notches on the
rim of the Grinder Disc. N

OTE: The Grinding Disc will protrude slightly over the rim

of the Grinder Body until the Retaining Ring is screwed tightly in place.

Feed

Screw

Cutting

Blade

Grinding

Disc

Grinder

Body

4

4. Screw on the threaded Retaining Ring. It must be tightened so no meat fibers can lodge
between Cutting Blade and Disc to hinder grinding.

5. A handy wrench is included for loosening tight retaining rings. Simply attach wrench
to retaining ring and turn counterclockwise.

HOW TO ATTACH GRINDER HEAD

1. Disconnect electric cord.

2. Loosen knob on side of Power Unit and insert
Grinder Head in opening. Maintain a light force
to hold Grinder Head in place. Rotate Grinder
Head (1) to the left to approximate position
shown, then (2) to the right to the approximate
position shown, and then (3) back to the center.
This procedure insures that the Food Grinder
Head snaps into the correct position.

3. Tighten knob securely.

4. Turn unit ON and feed food into Food Hopper.
Use Food Pusher to guide food down into screw.

➀

➁

➂

Retaining
Ring

Food Pusher

Wrench

Fine Grinding
Disc

Coarse
Grinding
Disc

➔

ASSEMBLING INSTRUCTIONS

5

C

LEANING

All parts must be clean so they will fit together snugly and give proper cutting action.
The Grinder Head can be completely disassembled for thorough cleaning by reversing

Steps 2, 3, and 4 of “How To Attach Grinder Head” section on Pages 3 and 4. A wrench
is included for loosening a tight Retaining Ring. To loosen, attach Wrench to Ring
and turn counterclockwise.

Wash grinder parts in hot, soapy water, rinse and dry thoroughly. Do not wash any
parts in an automatic dishwasher.Use a brush to remove food from hard-to-reach
areas in the grinding discs and food hopper.

IMPORTANT: With a clean cloth, thoroughly dry Cutting Blade and Grinding Discs
after washing. Allow to stand overnight to dry. Wrap in airtight wrap, such as plastic
or foil, to protect disc from moisture. Wipe the Power Unit with a damp cloth.
Do not immerse in water.

LUBRICATION

No oiling of internal parts is necessary. Any other servicing required should be done
by an authorized service facility.

TIPS FOR PROPERLY GRINDING FOOD

• All Grinder parts must be assembled tightly.If any parts are loose, food fibers
will lodge between them and clog up the Grinder. Should this occur, it will be necessary
to unplug unit, remove the Grinder Head, take it apart, clean out all food fibers, and
reassemble properly. Be sure to follow Step 4 of “How To Assemble Grinder Head”
section on Page 3.

• Before grinding, be sure food is free of bone fragments, nutshells and other hard objects.

• Always turn unit ON before inserting food.

• Cut foods into strips or pieces just slightly smaller than opening in grinder.
Most foods will feed into the Grinder without being forced. If any pressure is necessary,
use only the Food Pusher supplied; never push food by hand.

• Feed foods into Grinder slowly and evenly. Nut Meats should be fed 6 to 8 at a time.
Break bread into 6 or 8 pieces and drop into opening. Do not use food pusher on
bread crumbs or nut meats. They will feed themselves.

• Use coarse disc only on bread crumbs, unless recipe specifies fine disc.

• It is normal for a small portion of unground food to remain in the Grinder Head
when grinding is finished. To remove this food, break a piece of bread into eight pieces
and drop slowly into Grinder Head. As soon as bread appears at cutting surface,
turn unit OFF.

6

SAUSAGE MAKER

REDISCOVER HOMEMADE SAUSAGE WITH THE
HOME SAUSAGE MAKER

This Home Sausage Maker is designed for household use only.

Now you can enjoy the goodness of freshly made sausage, prepared right at home quickly
and easily. Fresh pork, beef, veal, or venison, fresh herbs and spices are all you need
to create and reproduce the OLD WORLD flavors of homemade country sausage.

Making your own sausage enables you to serve a high-quality product, free from any
additives or preservatives.

Before Beginning . . . REMEMBER:

1. Always use fresh meat for maximum quality, flavor and wholesomeness.

2. Be sure all bowls, utensils, and equipment that come in contact with the meat

are clean and sanitary.

3. NEVER allow meat to reach room temperature. Work in small amounts and refrigerate

remainder of meat until ready to use to avoid bacterial growth.

4. For maximum flavor and moistness in sausage, always have approximately 25% fat

to 75% meat in your sausage mixture.

PREPARING NATURAL CASINGS FOR STUFFING

Natural casings can be purchased from your local butcher. In many areas they must be
ordered in advance, so plan ahead. The casings are packed in salt and must be soaked
about 1 hour before stuffing. Cut casings in 4-foot lengths for easy handling and stuffing.
Before stuffing, flush casing through with cold tap water.

(After making sausage, if any casings are left over, resalt.)

Medium
Stuffing

Tube

Small

Stuffing

Tube

Large

Stuffing

Tube

7

STUFFING TUBE USES

SMALL Stuffing Tube – Used to make pork or beef breakfast sausage, and Southern­Style sausage. Use with natural sheep casings (about .5 to 1 inch or 21-25 mm in size).

MEDIUM Stuffing Tube – Used to make Country-Style sausage, such as Polish, Italian,
Bratwurst, Venison, Chorizo, etc., as well as skinless sausages.* Use with natural hog
casings (about 1 to 1.25 inches or 25 – 30 mm in size).

LARGE

Stuffing Tube – Used to make larger skinless sausages* or to stuff larger casings.

Stuffed Sausage Yield:

Sheep Casings – 4-foot (1.2 m) length casings equal approximately 1-1/2 pounds (675 g)
stuffed sausage.

Hog Casings – 4-foot

(1.2 m) l

ength casings equal approximately 2-1/2 pounds (1 Kg)

stuffed sausage.

LINK SAUSAGES WITHOUT CASINGS

If desired, link sausage may be prepared without casings. Assemble Food Grinder Hopper
for 1- or 2-step method (see Page 8), using Fine or Coarse Grinding Disc only. Putmeat
through Food Hopper, using the food pusher as a guide. Pinch sausage off into desired
lengths. (N

OTE: For easier handling, stop motor when sausage reaches 6-inch lengths

and pinch in half.) Brown on all sides and serve. Uncooked links may be frozen on a
cookie sheet until firm, then wrapped in freezer paper or freezer bags. When ready to use,
brown frozen sausage and serve.

HOW TO ASSEMBLE SAUSAGE MAKER

1. For proper assembly, always hold Grinder Hopper as shown. Drop Feed Screw

into Grinder Hopper.

2. Fit Cutting Blade onto end of Feed Screw. N

OTE: If Cutting Blade has a center hole

with one side round and the other square, attach Cutting Blade so that the square hole
faces Feed Screw. Cutting Blades with square center hole on both sides can be attached
with either side toward Feed Screw.

3. Place desired Grinding Disc on top of Cutting Blade. Grinding Disc fits snugly

when square ears of Disc fit into notches on rim of Grinder Body.

4. Select Stuffing Tube required for sausage making operation and place wide end

over Grinding Disc. Slide Retaining Ring over assembly and screw on Ring
until firmly attached.

5.

Attach completed Sausage Making Assembly to unit, following Instructions (on Pages4&5)

.

To disassemble for cleaning or changing Tubes, reverse Steps 1 through 5.

8

BASIC SAUSAGE STUFFING PROCEDURES

1-STEP METHOD: For sausages with casings – grind and stuff meat in one easy step .

1. Cut meat into 1-1/2 to 2-inch (3-cm – 5-cm) pieces to fit in Food Grinder Hopper.

2. Place meat in large bowl or on a clean flat surface. Sprinkle meat with required amount

of your favorite blend of seasonings. Add water if directed.

3.

Toss the meat pieces gently with seasonings to coat evenly, using plastic or metal spoons.

4. Assemble Hopper as shown, using desired Stuffing Tube and Grinding Disc.

5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.

6. Ease 1 inch of casing off Tube before stuffing. Tie end with heavy string.

7. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,

even pressure on the Food Pusher.

8. As the sausage is forced into the casings, loosely hold the casing end and ease it

off gradually as it fills.

9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired,

leave room enough to twist or tie between each link.

2-STEP METHOD: For sausages with casings – Grind meat entirely, then stuff in casings.
This provides a good distribution of fat, lean, and spices.

1. Follow steps 1 through 3 of 1-Step Method.

2. Assemble Food Grinder Hopper

(see Assembly Instructions on Pages 3 & 4).

Omit Stuffing Tube. Grind directly into a bowl. Disassemble Food Hopper.

3. Start motor and feed the seasoned meat cubes into the Hopper opening with a gentle,

even pressure on the pusher. When all meat is ground . . .

4. Reassemble the Hopper with the Feed Screw, desired Grinding Disc and desired

Stuffing Tube. Assemble per instructions for 1-Step Method above.

5. Generously coat Stuffing Tube with vegetable oil and slip casings onto Tube.

6. Ease 1 inch of casing off of Tube before stuffing. Tie end with heavy string.

7. Start motor and feed the seasoned ground meat into the Hopper opening with a gentle,

even pressure on the Food Pusher.

8. As the sausage is forced into the casings, loosely hold the casing end and ease it off

gradually as it fills.

9. Fill in one continuous rope. Do not fill too tightly. If link sausage is desired, leave room

enough to twist or tie between each link.

9

STORING FRESH SAUSAGE

Fresh sausage must be refrigerated immediately after stuffing. If sausage is to be stored
longer than 2 or 3 days in the refrigerator, it must be frozen in proper freezer bags,
freezer paper or containers. Freeze portions that will be used at one setting.
Mark each portion with a waterproof marking pen as to the date and kind of sausage.
Always consult your favorite freezer book for recommended freezer storage times.

COOKING YOUR SAUSAGE

Par-Boil Method– Arrange sausage fresh or frozen in a cold skillet, add 2 to 4 Tbsp.

(30 ml – 60 ml) water per pound. Cover and simmer 8 to 10 minutes over a medium-low heat.
Uncover. Let water evaporate and brown evenly. COOK UNTIL WELL DONE.

Pan-Broil or Griddle Method – Arrange fresh sausage on cold griddle or skillet.
Cook on low heat, turning often. COOK UNTIL WELL DONE,

APPROXIMATELY 20 MINUTES.

10

APPETIZERS

The following recipes are but a few of the many you can create, using your Food Grinder
and Sausage Maker. You’ll find many recipes in your current cookbooks that contain
ground foods. It’s fun to experiment with your own recipes, too. Happy grinding!

SWEDISH MEATBALLS

1 medium onion, quartered 4 tsp. (20 ml) salt
2 Tbsp. (30 ml) butter dash of pepper
1 pound (450 g) beef chuck or shoulder, 1/2 tsp. (2 ml) nutmeg

cubed 6 Tbsp. (90 ml) butter
1 pound (450 g) pork shoulder, cubed 2 Tbsp. (30 ml) flour
3 slices dry bread 1 cup (250 ml) cream
1 cup (250 ml) chicken broth 3 cups (750 ml) milk

1/2 tsp. (2 ml) dried dill weed 4 eggs

Blender chop onion and cook in butter until soft. Put meat and bread alternately through
Grinder using Fine Disc. Mix meat, cooked onions, milk, eggs, salt, pepper and nutmeg
in a large bowl. Beat very well, at least 10 minutes, with an electric mixer. Chill well for
two hours. Form into small balls and brown in remaining butter. Remove to hot serving
dish. Mix cream, chicken broth, and flour and add to pan mixing well. Heat until
thickened. Add dill and stir well and pour over meat balls.

YIELD: 6-8 SERVINGS

CHOPPED LIVER

1 medium onion, quartered 1 tsp. (5 ml) salt
4 Tbsp. (60 ml) melted 1/2 tsp. (2 ml) pepper

chicken fat 1 Tbsp. (15 ml) red wine

1/2 pound (225 g) chicken livers 2 hard-boiled eggs

Sauté onions and chicken livers in chicken fat until livers are tender.
Put livers, onions and egg whites through Grinder using Fine Disc. Add seasonings
and wine and mix well to form a smooth paste. Chop egg yolks and use for garnish.

Y

IELD

: 1-1/2 C

UPS

(375 ML)

LIVER AND BACON PATE

1 pound (450 g) bacon, cooked 1/4 tsp. (1 ml) pepper

1/2 pound (225 g) liver, cooked dash of cayenne

1/2 tsp. (2 ml) salt 1/2 cup (125 ml) cream

Grind the bacon and liver in Grinder using Fine Disc. Add remaining ingredients
and mix well.

Y

IELD

: 2 C

UPS

(500 ML)

11

SANDWICH SPREADS

GOLDEN EGG SANDWICHES

6 hard-boiled eggs, shelled 2 Tbsp. (30 ml) mayonnaise
1 small onion 1 tsp. (5 ml) vinegar
1 can (7 oz. or 200 g) 1 tsp. (5 ml) Worcestershire Sauce

canned luncheon meat, dash garlic salt
cut into chunks Hamburger buns, split

1/2 pound (225 ml) processed cheese,

cut in chunks

Put eggs, onion, meat, and cheese through Grinder, alternating ingredients, using the
Coarse Disc. Stir in all remaining ingredients. Spread 2-4 Tbsp. (30-60 ml) of mixture
on hamburger bun halves. Broil 4 inches (10 cm) from the heat until golden and bubbly.
Garnish with a slice of stuffed olive.

Y

IELD

: 3 C

UPS

(750 ML) S

PREAD

SLOPPY JOES

1 pound (450 g) boneless beef chuck 1 can (10-1/2 ounces or 300 g)

or stew meat chicken gumbo soup, undiluted
1 small onion, cubed 1/2tsp. (2 ml) salt
4 Tbsp. (60 ml) catsup 1/2 tsp. (2 ml) pepper
1 Tbsp. (15 ml) prepared mustard

Put meat through Grinder using the Fine Disc. Brown in a skillet. Using the Coarse Disc,
grind the onion. Add meat together with all remaining ingredients. Cook for 30 minutes
on medium heat. Serve on hamburger rolls.

Y

IELD

: 3 C

UPS

HAM SALAD

2 cups (500 ml) cooked ham 1/3 cup (75 ml) mayonnaise
2 sweet or dill pickles 1 tsp. (5 ml) prepared mustard

1/4 medium onion

Put ham, pickles, and onion through Grinder using Fine Disc. Mix well with
remaining ingredients.

Y

IELD

: 2-1/2 C

UPS

(675 ML)

12

MAIN DISHES

SALISBURY STEAK

2 pounds (1 Kg) boneless 1 tsp. (5 ml) salt

chuck roast, cubed 1/2 tsp. (2 ml) pepper
1 medium onion 1/2 tsp. (2 ml) garlic
1 stalk celery 1 can (15 ounces or 425 g)

1/2 large green pepper tomato sauce with celery

1 tsp. (5 ml) dry mustard and green pepper pieces

Using Fine Grinding Disc of Grinder, grind meat, onion, celery, and green pepper.
Add seasoning and mix thoroughly. Form into 8 patties and sear over high heat to
brown. Reduce heat and cook 10 minutes. Pour over tomato sauce, cover and simmer
20 minutes. Remove cover and simmer 10 minutes longer to thicken sauce.
Serve with rice, if desired.

Y

IELD

: 8 S

ERVINGS

MEAT LOAF

6 slices bread 1 large carrot, cut in 1-inch
1 medium onion (2-cm) pieces
2 pounds (1 Kg) beef chuck 1 Tbsp. (15 ml) salt
2 pounds (1 Kg) pork shoulder 1cup (250 ml) milk

1/2 tsp. (2 ml) pepper 1 egg

Heat oven to 350°F (180°C). Grease 9" x 5" x 4" (23 x 13 x 11 cm) loaf pan.
Put bread and onion through Grinder using Coarse Disc. Put beef, pork, and carrot
through food grinder using Fine Disc. Add milk, egg, salt, and pepper and mix
thoroughly. Pack lightly into prepared pan. Bake for one hour. Serve either hot or cold.

Y

IELD

: 8 S

ERVINGS

13

STUFFED MEAT LOAF

Meat Mixture:

5 slices fresh bread 1-1/2 tsp. (7 ml) salt
1 large onion, cut in eighths 1 tsp. (5 ml) nutmeg
2 pounds (1 Kg) boneless 1/2 tsp. (2 ml) pepper

beef chuck, cubed 1/2 cup (125 ml) milk

1 egg

Filling Mixture:

3 slices fresh bread 1/2 cup (125 ml) butter or margarine

3/4 cup (175 ml) celery pieces 1/2 cup (125 ml) crumbled blue cheese

2 large onions, cut in eighths 1 cup (250 ml) parsley sprigs
1 can (4 ounces or 110 ml)

mushroom pieces and stems,
drained

Heat oven to 425°F (220°C). Slightly grease a 9" x 13" (23 cm x 33 cm)
baking pan.

Put bread and onion through Grinder using Coarse Disc. Put meat through

food grinder

using Fine Disc. Lightly mix egg and milk and add to meat and crumb
mixture along with seasonings. Mix thoroughly. Grease a large sheet of heavy foil,
place the meat

mixture on it and pat it into an 8" x 12" (20 cm x 30 cm) rectangle.

Refrigerate while

preparing filling. Wash and dry grinder head thoroughly, then put

bread through meat

grinder using Coarse Disc. Set aside. Put celery, onions,

parsley, and mushrooms,

through food grinder using Coarse Disc. Melt butter in a

skillet and sauté vegetables

until golden. Add to bread crumbs. Add blue cheese and

mix well. Cool about 10 minutes.

Spread filling over meat and roll up jelly roll fashion.
Wrap loaf completely in foil and set in baking pan. Bake about 40 minutes then turn back
foil and bake about 20 minutes longer until nicely browned. Remove from foil with
two wide spatulas.

Y

IELD

: 6-8 S

ERVINGS

14

CABBAGE ROLLS

(An Old Favorite)

8 cabbage leaves 1 onion
1 pound (454 g) beef 1 tsp. (5 ml) salt

1/2 pound (227 g) pork 1/2 tsp. (2 ml) pepper

6 saltines 1 egg

SAUCE:

1 can (1 pound or 450 g) tomatoes 1/2 tsp. (2 ml) salt
1/2 cup (125 ml) water dash powdered sage
1/2 tsp. (2 ml) sugar 1/2 bayleaf

Cook cabbage leaves in boiling, salted water for 2 minutes. Drain. Grind beef,
pork, saltines, and onion in Grinder using Fine Disc. Stir in egg and seasoning.
Place 3 Tbsp. (45 ml) of meat mixture on each leaf and roll. Fasten with toothpick.

Put in

large skillet and cover with tomato sauce. Cover skillet and simmer about one hour.
VARIATIONS: Scald 4 to 5 medium green peppers. Drain and stuff with meat mixture.

Stand upright in pan. Add sauce and proceed as above.

Y

IELD

: 8 S

ERVINGS

TURKISH MEAT BALLS

1 slice dry bread 2 eggs
1 medium onion 1 Tbsp. (15 ml) dried mint leaves
1 cup (250 ml) parsley sprigs 1-1/2 tsp. (7 ml) salt
1 pound (454 g) lamb shoulder, cubed 1/2 tsp. (1 ml) pepper
1 pound (454 g) lean beef chuck, cubed olive oil

Put bread, onion, and parsley through Grinder using Coarse Disc. Put lamb and beef
through Food Grinder using Fine Disc. Add remaining ingredients except olive oil and
mix well. Form into 30 meatballs about the size of golf balls. Place on broiler rack and
brush with olive oil. Broil about 4 inches (10 cm) from the heat until meat is desired
doneness, turning to brown all sides. Serve on a bed of cooked, cracked wheat with
yogurt or sour cream.

Y

IELD

: 6 S

ERVINGS