Meat Grinder 550 Watts US BONdes Inclu es Recip Model #3400 IMPORTANT Please keep these instructions Model 3200box and your original packaging.
IMPORTANT SAFEGUARDS When using this electrical appliance, safety precautions should always be observed, including the following: n Read all of the instructions. n To protect against risk of electrical shock do not put meat grinder in water, other liquid, or where water may flood the area. n Place the meat grinder securely in the center of the counter or work space on a flat surface. n Close adult supervision must be provided when this appliance is used by or near children.
Meat Grinder Features Food Pusher Hopper Tray Grinder Head Locking Knob Sausage Stuffer Grinding Plates • Coarse • Medium • Fine Operating Buttons • On • Off • Reverse Cap Feed Screw Cutting Blade 2 Stainless Steel Motor Housing
Functions Operating Allows you to turn the unit ON, OFF and REVERSE the Buttons: direction of the feed screw if the unit jams. Locking Knob: Holds the grinder head tightly in place. Motor Housing: Provides an outer shell for the motor mechanism. Food Pusher: Used to feed foods into the hopper opening. Hopper Tray: Holds food to be ground. Grinder Head: Holds feed screw, cutting blade, and cutting plates for grinding. Feed Screw: Rotates cutting blade to grind meat.
Meat Grinder Assembling 1. Make sure the unit is unplugged while assembling. 2. Insert the feed screw into the grinder tube, long end first. (Figure 1) 3. Position the cutting blade onto the feed screw with the flat surface of the blade facing you. NOTE: If it is not fitted properly, meat will not be ground and the cutting plate may be damaged. (Figure 2) 4. 9. Place the hopper tray on the feed tube. (Figure 7) Use the food pusher to push food gently, one piece at a time into the feeding tube.
. 7. Place food in the hopper tray and use the food pusher to feed food into the hopper opening. CAUTION: DO NOT USE YOUR FINGERS TO FEED FOOD THROUGH THE HOPPER. NOTE: The grinder head may rotate slightly during use, but it is normal. Do not over tighten to stop this movement. It may cause damage. (Figure 8) NOTE: Vinegar softens the casing and makes it more transparent. This makes the finished sausage look better. 4. Cut meat into one inch cubes and put in freezer for half hour to firm up. 5.
Meat Grinder 14. Twist off the links. By starting at the tied end of the stuffed casing, grasp 3 inches of stuffed casing or the desired length of sausage you wish to make and gently twist two or three times in the same direction to form a link. Continue twisting off links until the entire casing is done. 15. Using a sharp knife, cut the links apart and cut off any empty casing at the end. 16. Arrange the links in a single layer on a plate covered with plastic wrap and refrigerate for a couple of hours.
Hints and Tips n n n n n n n n n n n n n When carrying the unit, be sure to hold motor housing with both hands. Do not hold or carry by the hopper plate. Make sure all parts are tightly assembled. Loose parts will cause food to get caught and clog up the grinder. n n n Always turn the unit ON before inserting food. n Process a small amount of fat from the meat through the meat grinder before grinding to lubricate the grinding mechanism.
Meat Grinder Recipes Classic Italian Sausage Servings: Makes 4 lbs of sausage or 16, 4 oz patties Ingredients: 4 lbs pork butt, cubed 3 tbsp fennel seeds, whole 2 tbsp kosher salt 2 tsp black pepper 1 tbsp crushed red pepper flakes 1/2 cup cold water Method: 1. Combine all of the ingredients in a bowl and mix well. 2. Use the coarse grinding plate and follow operating instructions on page 4. 3.
Method: 1. Combine all of the sausage ingredients in a bowl. Mix well. 2. If possible, allow the mixture to blend for several hours or overnight. 3. Feed the seasoned meat into the grinder using the coarse grinding plate and follow operating instructions on page 4. 4. Remove grinding plate. 5. Assemble the large sausage stuffer following the directions on page 4. 6. Slide the casing onto the sausage stuffer (see page 5-6). Be careful not to over stuff the casing so that you can twist the sausage into links.
Meat Grinder Breakfast Sausage Beef Burgers Servings: 2 lbs breakfast sausage Serves: 4 Ingredients: 2 lbs well marbled, pork butt cut into 1” cubes 1 tbsp rubbed sage (more if desired) 11/2 tsp black pepper 2 tsp kosher salt 1/2 cup cold water Small diameter prepared sausage casings as needed Ingredients: 1 lb beef chuck, cubed 1/2 cup oatmeal 1 /2 cup diced onion 1/2 cup chopped parsley 3 tbsp ketchup 2 tsp worcestershire sauce 2 tsp salt 1 tsp black pepper Method: 1.
BBQ Cocktail Meat Balls Stuffed Savoy Cabbage Rolls Ingredients: 2 lbs beef chuck cut into 1” cubes 11/3 cup oatmeal 1/2 cup diced onion 1 /2 cup chopped parsley 1/2 cup ketchup 1 tbsp worcestershire sauce 1 tbsp salt 2 tsp black pepper 1 egg Oil for frying Prepared BBQ sauce as needed Servings: 10 Method: 1. 2. 3. 4. 5. 6. 7. 8. Combine all of the ingredients except the BBQ sauce and oil, in a large bowl. Mix well and allow several hours to blend the flavors.
Meat Grinder Ham Salad Stuffed Banana Peppers Servings: Makes 3 cups Servings: 6 peppers as an appetizer Ingredients: 3 cups cooked ham, diced 1/2 cup chopped sweet onion (Spanish or Vidalia) 1 /2 cup sweet pickles, chopped 1/2 cup mayonnaise (more or less to taste) 1 tbsp dijon mustard Ingredients: 11/2 lbs beef chuck cut into 1” cubes 1 cup oatmeal 1/2 cup diced onion 1/2 cup chopped parsley 1/2 cup ketchup 2 tsp worcestershire sauce 2 tsp salt 1 tsp black pepper 12 banana (or finger) peppers, sweet
Meat Loaf Lemon and Port Wine Poached Fig Tarts Serves: 6 Servings: 12 tarts Ingredients: 2 eggs, beaten 3/4 cup milk 2-3 slices day old bread 1/2 cup finely chopped onion 2 tbsp snipped parsley 2 tsp worcestershire sauce 1 tsp salt 1/2 tsp ground sage 11/2 pounds chuck beef roast 1/4 cup ketchup 2 tsp brown sugar 1 tsp dry mustard Ingredients: 12 pre-baked 3” tart shells 11/2 cups dried figs 11/2 cups port wine or any other sweet red wine 1 cup toasted pecans, coarsely chopped 11/2 cups prepared lemon
CUSTOMER SERVICE If you have any questions or problems regarding the operation of your Deni Meat Grinder, call our customer service department toll free: Monday through Friday 8:30 a.m. to 5:00 p.m. (Eastern Standard Time) 1-800-DENI-VAC 1-800-3364-822 or email us at custserv@deni.com ONE-YEAR LIMITED WARRANTY Your Deni Meat Grinder is warranted for one year from date of purchase or receipt against all defects in material and workmanship.
