Use and Care Guide

10
ENGLISH INSTRUCTIONS
1. Follow the “Grinder Assembly Instructions” to fully assemble the Grinder,
including the Tray.
NOTE: It is best to grind the meat using the coarse, 8 mm Grinding Plate
rst. If a ner grind of meat is desired, run the coarse ground meat through
the Grinder a second time using the ne, 5 mm Grinding Plate.
2. Trim the meat of all cords, tendons,
bones, shot, etc.
3. For best results, be sure that all meat
has been chilled to between 32-34
o
F
(0-1
o
C) before grinding. DO NOT
ALLOW MEAT TO SIT OUT AT ROOM
TEMPERATURE LONGER THAN
ABSOLUTELY NEEDED. Closely follow
the “Food Safety” instructions as outlined
by the USDA.
4. Cut meat into sizes small enough to t
into the feed chute, approximately 1"
(2.5 cm) cubes.
5. Place cubed meat to be ground into the
Tray. Do not overll the Tray; place just
enough meat to leave the feed chute
area open.
6. Place a dish or bowl to collect the ground
meat at the end of the Grinder Head
(FIGURE E).
7. Make sure the Grinder is in the OFF
(OFF) position. Attach the Grinder to the
power supply.
8. Turn the Grinder Knob to ON (ON).
Carefully start feeding cubes of meat
into the feed chute. ONLY USE THE
STOMPER TO PUSH MEAT INTO THE
HEAD, DO NOT USE YOUR FINGERS
OR ANY OTHER OBJECT.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.
GRINDING INSTRUCTIONS
ENTANGLEMENT HAZARD: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate
without tray in place.
!
WARNING
FIGURE E