Use and Care Manual

CAUTION
Before using the device for the rst time please make sure to read carefully and
thoroughly through these operating instructions and the safety advice.
Familiarize yourself completely with the functions of the appliance.
CAUTION
Before cleaning, assembling or disassembling meat grinder, make sure the
grinder motor is OFF and the plug is removed from the outlet/power source.
BEFORE USING: WASH ALL PARTS OF THE HEAD IN HOT SOAPY WATER. THIS WILL
REMOVE ANY GREASE RESIDUE AND DIRT LEFT FROM THE MANUFACTURING PROCESS
DO NOT PUT PARTS IN DISHWASHER
SEE DIAGRAM ON PAGES 4-5
1. Remove Retaining Ring (#1), Grinding Plate (#5), Knife (#8), and Auger (#9) from the grinder head (#12). Be sure that
the Star Bolt (#15) on the side of the motor coupler is backed all the way out. Insert the grinder head into the motor
coupler so that the auger ts properly into the Main Gear (#21). The head should be positioned upright so that the
locking screw can be rmly tightened to hold it in place during operation.
2. Place Washer (#10) on back of Auger Drive.
3. Insert Auger (#9) into grinder head and turn until the auger slips into the shaft of the motor.
4. Place the knife (#8) on the square Auger Stud (#11) of the Auger (#9) with blades facing out.
5. Place Grinding Plate (#5) on auger stud in front of knife. Make sure notch in plate is on locating pin in head. Cutting
edge of knife should be facing and ush against the grinding plate.
6. When assembled, plate will stick out past the end of the head by 1/8” - 3/16”.
7. Screw Retaining Ring (#1) onto head until tight. Hand-tighten, do not over-tighten. Over-tightening will cause undo
wear on the knife and plate of the grinder.
8. Insert Meat Pan (#14) into grinder head securely and snap pan holder on to handle.
GRINDING:
When making burger from wild game we suggest adding a minimum of 10% pork fat to the meat. This will give the
burger moisture, but still not make it fatty.
Cut meat into strips that will easily t into the throat of the grinder head. Meat should be 40° or colder and free of gristle
and sinew. Feed meat slowly into the throat of the head. Use the meat stomper to push meat into the throat of the
head. Allow grinder to do the work. Do not force meat.
NEVER USE FINGERS TO PUSH MEAT INTO THE HEAD !
Place meat into freezer for 15-20 min. Grind meat through the coarse plate rst. Return meat to freezer. Turn motor o
and unplug the grinder. Remove the coarse plate and clean the head of sinew, fat or gristle that has accumulated during
the rst grind. Assemble the unit with the ne plate, plug grinder in and regrind the meat.
SECOND GRIND:
Turn on the grinder (make sure to have a clean and meat free head/throat). Feed the ground meat into the head/throat
slowly. Do not pack the throat full of meat. Keep the throat clear of meat. Resist the urge to stomp or push the meat
faster than the auger can move it.
CLEANING:
Unplug grinder and disassemble the grinder head. Wash all parts in hot, soapy water and thoroughly rinse in hot water.
Dry completely. Spray parts with food-grade silicone (Available at LEM Products) to prevent rust and keep your grinder
in like new condition.
STUFFING SAUSAGE CASINGS:
There are several methods for stung sausage with your grinder. Before you begin, review the helpful tips listed below:
- When making sausage, use at least 20% fat with your meat and grind it like burger. Without adequate fat, your
sausage will be dry when cooked, and will tend to crumble when cut or sliced.
- Make sure the meat is well-chilled (28-32° F).
- Use only the nest natural casings — hog for large sausages and sheep for small, breakfast-style links. Rinse well
before use. Eddible collagen casings are a nice alternative without the prep.
- Slide casings onto stung tube making sure to leave the end of the tube open. Turn grinder on and feed meat into the
head until meat is at the end of the stung tube. Stop grinder and pull casing out past the opening of stung tube
about 1”. Twist, knot or clip casing closed. Restart grinder. This procedure will keep the casing from lling up with air
when you rst start stung. Continue to feed meat into head until the casing is lled.
- Stu the casing rm, but not to the bursting point. To divide the sausage into links, give the casing two or three quick
twists before adding more meat. Twist links in alternating directions (clockwise for the rst, counter-clockwise for the
second) to ensure that they keep their forms.
- If air bubbles form in your sausage, you can pop them with a sharp, sterilized needle.
METHOD #1 STUFFING SAUSAGE:
1. Grind the meat with the 10mm Plate (#5) for a course grind. For a ner grind, do a second grind with the 4.5mm Plate
(#6). (Unplug the grinder, remove 10mm plate, install the 4.5mm plate.)
2. Mix seasoning, water and cure into the meat.
3. Unplug the grinder, remove the grinder knife and plate. Install the stung plate on the auger stud (#11) in place of
knife and plate, put stung tube in front of stung plate and secure with the retaining ring.
4. Feed ground meat through the grinder into casings. Do not force meat in feed faster than the auger will take it.
METHOD #2 STUFFING SAUSAGE:
1. Cut meat into 1” chunks.
2. Mix seasoning into the meat or marinate the meat.
3. Unplug the grinder, install the knife, 4.5 mm Plate (#6) and stung tube.
4. Feed meat into the grinder.
5. Grind directly into casings.
METHOD #3 STUFFING SAUSAGE:
1. Grind the meat with the 10mm Plate (#5) for a course grind.
2. Mix seasonings into the meat or marinate the meat.
3. Unplug the grinder, remove the 10mm plate. Install the knife, 10mm Plate (#5) and stung tube.
4. Second grind the meat through this plate directly into the casings.
GRINDER ASSEMBLY
ACCESSORIES (SOLD SEPERATELY)
OPERATING INSTRUCTIONS
LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • lemproducts.com LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • lemproducts.com
6
3
#5 777A #8 779A
#12 780A
#22 781A
#32 782A
GRINDER
50lb Mixer
(734A)
50lb Tilt Mixer
(868)
25lb Mixer
(733A)
25lb Tilt Mixer
(869)
Jerk y Slicer/
Tenderizer (433TJ)
Jerk y/ Snack Stick
Patty Maker (517 Series)
Ground Beef Packing
System (200 Series)
Foot Switch
(724)
Patty Maker
(687)
LEM also carries additional size grinding plates for a coarser or ner grind, stainless steel stung tubes, cleaning kits,
silicone spray and covers to keep your grinder looking new.