Professional MEAT GRINDER MEAT GRINDER mg855 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 3. To protect against risk of electrical shock, do not put appliance in water or other liquids. 4. Close supervision is necessary when any appliance is used by or near children. This appliance is not recommended for use by children. 5.
23. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit the outlet perfectly, reverse the plug. If it should still not fit, contact a qualified electrician. Do not modify the plug in any way. 24. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage, always unplug the unit from the electrical outlet.
ASSEMBLING 1. Make sure unit is unplugged while assembling. 2. Place grinder/feeder head tightly into attachment opening. Holding head with one hand, place locking knob into the hole on the side of the motor housing and tighten knob by turning clockwise. 3. Place feed screw into grinder/feeder head, long end spindle first; turn it slightly until it is set into motor housing. 4. NOTE: Position cutting blade onto feed screw shaft with the flat cutting surface facing out from the feed screw.
CUTTING PLATES Fine Cutting Plate – Great for spreads, patés, baby food, and hamburgers Medium Cutting Plate – Great for ground meat used in soups, or for relishes Coarse Cutting Plate – Great for ground meat used in chili, or for vegetables THESE PLATES ARE NOT DISHWASHER-SAFE. PLEASE HAND-WASH ONLY! HELPFUL HINTS • • • • • • • • Grinding stale bread pieces may help remove food residue left in the meat grinder after use.
Grinder/Feeder Head Motor Housing Screw Ring Spanner MEAT GRINDER MEAT GRINDER 1. Assemble grinder/feeder head to motor housing. 5. Tighten screw ring onto the grinder/feeder head. Use spanner to secure screw ring. Grinder/Feeder Head Feed Screw Pusher Die Cast Hopper MEAT GRINDER 2. Insert feed screw into the grinder/feeder head. NOTE: Make sure feed screw is inserted all the way in or cutting blade will not fit. MEAT GRINDER 6. Place large die-cast hopper onto grinder/feeder head. 7.
13. Place seasoned meat into the large die-cast hopper and turn the unit on. Using pusher, push the meat into the opening in the large die-cast hopper using pusher until the mixture appears at the end of the sausage attachment. Keep casing moist by watering frequently. Turn the unit off and tie a knot at the end of the 2" casing overhang. Sausage Making Ring MEAT GRINDER 10. Insert sausage-making ring into feed screw. Make sure notch on sausage making ring aligns with notch in feed screw.
CLEANing and maintenance • • • • • • • • Always unplug motor unit when not in use, before inserting or removing parts, and before cleaning. Never immerse power unit in water or other liquids. Wash all parts except motor unit in hot soapy water, using care when handling the sharp blades. Rinse these parts with clear hot water, then dry. REMOVABLE PARTS ARE NOT DISHWASHER SAFE! Wipe motor unit with a damp cloth. Do not use harsh or abrasive cleaners.
Chicken, Feta & Spinach Sausage Makes 5 pounds of sausage 3 1 8 4 1 2 1 2 1 1 /2 4 pounds boneless, skinless chicken thighs pound boneless, skinless chicken breasts ounces crumbled feta cheese garlic cloves, peeled and minced tablespoon oregano teaspoons basil teaspoon chopped lemon zest teaspoons kosher salt teaspoon freshly ground black pepper teaspoon red pepper flakes ounces fresh spinach, shredded/chopped Remove gristle, cartilage and large amounts of excess fat from the chicken; cut into 1-inch cube
1 /2 –1 tablespoon cayenne pepper, to taste 1 tablespoon onion powder 2 teaspoons dry thyme 1 teaspoon freshly ground black pepper /2 1 teaspoon crushed red pepper /2 1 teaspoon rubbed sage /2 1 teaspoon allspice /8 Remove any gristle from meat. Cut into 1-inch cubes. Place meat in a large bowl and combine with remaining ingredients. Cover and refrigerate for at least 12 and up to 24 hours for best flavor. Assemble meat grinder with medium or large cutting plate.
making sausages (follow "To Make Sausages" instructions on page 5). Ground sausage may be stuffed into prepared casings or formed into patties. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving – internal temperature should register 160°F when tested with an instant-read thermometer. Venison sausage may also be smoked in a homestyle smoker. Use wood flavor of your choice – suggestions would include hickory or mesquite.
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