Professional MeaT GrinDer
T
MEA
GRINDER
MG855
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
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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. Not doing so could
create a risk of fire, especially if the appliance touches the walls
of the garage or the door touches the unit as it closes.
FOR hOUSEhOLD USE ONLy
SAvE ThESE INSTRUCTIONS
PARTS
1. On/Off/Reverse Switch
2. Locking Knob
3. Motor Housing
8
17
4. Attachment
Opening
5. Food Pusher
9
with Lid
6. Large Die-Cast
Hopper
7. Grinder/Feeder
Head
8. Feed Screw
9. Cutting Blade
10. Cutting Plate
(fine)
11. Cutting Plate
(medium)
10
5
7
11
12
13
6
4
2
14
15
12. Cutting Plate
(coarse)
13. Sausage
Attachment
T
MEA
GRINDER
(large)
14. Sausage
Attachment
16
1
3
(small)
15. Sausage-Making Ring
16. Screw Ring
17. Spanner
3
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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. If it is not fitted
properly, meat will not be ground and the cutting plate may be
permanently damaged.
5. Position the desired cutting plate onto the flat sides of the cutting
blade. Ensure that the notch of the cutting plate fits into the tab
of the grinder/feeder head.
6. Secure screw ring to the end of the grinder/feeder head by
turning clockwise. Use spanner to secure screw ring.
7. Place large die-cast hopper on the grinder/feeder head.
8. Use the food pusher to gently feed food, one piece at
a time. Do not force the food into the grinder/feeder head.
hOw TO USE
1. Before first use, wash all parts of the meat grinder.
2. Place the meat grinder on a stable work surface.
3. Make sure the On/Off/Reverse switch is in the Off position.
4. Insert plug into wall outlet.
5. Place a wide, shallow bowl or plate beneath the grinder tube to
catch food.
6. Switch appliance to On position. The meat grinder must ALWAYS
be on before adding food.
7. Place food on the large die-cast hopper and use pusher to feed
food through opening.
NOTE – REvERSE SwITCh
If the motor slows or stops, this may be due to jammed food.
Immediately switch the meat grinder to its Off position. To clear the
feed screw, pulse the meat grinder in the reverse direction by press-
ing the switch down and releasing it quickly three times. Then, turn
the meat grinder on again. If the meat grinder should get jammed
again, you may need to switch it off, unplug, disassemble the grinder/
feeder head, and clean the internal parts.
4
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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.
Cut food into strips or cubes slightly smaller than the opening on
the large die-cast hopper.
Make sure food is free of bone, tough tendon, nutshells, etc.
before grinding.
Raw meat and fish should be thoroughly chilled (not frozen)
before grinding to reduce the loss of juices. Freshly ground meat
should be refrigerated and cooked within 24 hours.
During extended grinding, fats from meats can build up inside
the grinder tube, slowing down grinding and straining the motor.
If this happens, you should stop the meat grinder, wash parts in
hot water, and reassemble. When possible, alternate bread with
meat. This helps keep the feed screw clean.
•
•
Trim a handful of fat from meat. Process the fat through the
hopper to lubricate grinding mechanism for better processing
results.
•
•
For best drying results, prepare sausage a day or two prior to
use.
When using the large sausage attachment, it is not necessary to
use the sausage-making ring (See page 2, part #15).
TO MAKE SAUSAGES
The sausage attachments allow you to blend meats and spices for
homemade sausages.
•
If you have purchased dry casings, they must be soaked in cold
water, or a mixture of 2 cups water and 1 tablespoon of vinegar,
until they become soft and pliable. Soak for approximately
1 hour, changing water 3 times to rinse off salt.
•
Meats should be cut into cubes that will fit through the large
die-cast hopper opening and mixed with seasonings before mak-
ing sausages.
5
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Grinder/Feeder Head
Screw
Ring
Spanner
Motor
T
MEA
GRINDER
T
MEA
GRINDER
Housing
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
T
MEA
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.
T
MEA
GRINDER
6. Place large die-cast hopper
onto grinder/feeder head.
Cutting
Blade
7. Turn unit on.
8. Using pusher, slowly feed
meat cubes.
T
MEA
GRINDER
NOTE: Meats can be seasoned
before or after grinding.
3. Assemble cutting blade on the
end of the feed screw with flat
cutting surface facing away
from the feed screw.
Cutting
Blade
Coarse
Cutting
Plate
Coarse
Cutting
Plate
Screw
Ring
T
MEA
GRINDER
9. Once meat has gone through
grinder, turn unit off. Remove
screw ring, coarse cutting
plate and cutting blade.
T
MEA
GRINDER
4. Place the coarse cutting plate
in the grinder/feeder head.
6
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Sausage
Making
Ring
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 fre-
quently. Turn the unit off and
tie a knot at the end of the 2"
casing overhang.
T
MEA
GRINDER
10. Insert sausage-making ring
into feed screw. Make sure
notch on sausage making
ring aligns with notch in
feed screw.
14. Continue step 13 until all the
meat has been used or the
casing is approximately 2"
from being completely full.
Sausage
Attachment
Grinder/
Feeder
Head
15. Turn unit off. Remove the end
of the casing from the sausage
attachment, and tie a knot in
the open end of the casing.
T
MEA
GRINDER
Screw
Ring
11. Put the desired sausage
attachment (small or large)
into screw ring and screw
onto the grinder/feeder head.
Use spanner to secure
screw ring.
16. Sausages can be made to the
desired length by twisting the
casing at intervals.
NOTE: To avoid over-stretching
and splitting the casing, do not
make the sausages too thick.
Keep casings moist by watering
frequently. The meat mixture will
expand slightly during cooking.
Casing
T
MEA
GRINDER
12. Slide casing over the end
of the sausage attachment,
leaving approximately
2" overhanging the end
of the attachment.
7
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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.
Cutting blade and cutting plate should be coated with cooking
oil after washing and then wrapped in grease-proof paper to
keep them lubricated and rust-free.
Any other servicing should be performed by an authorized
service representative.
NOTE – Pusher has a lid; you can store sausage attachments
and sausage-making ring inside.
•
•
RECIPES
Italian Fennel Sausage
Makes 4 pounds of sausage
4
6
pounds pork butt
garlic cloves, peeled and minced
cup Italian parsley leaves, packed
tablespoons fennel seeds, crushed
tablespoon oregano
1
/
4
1
1
/
2
2
1
/
2
2
teaspoons kosher salt
teaspoons freshly ground pepper
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 8 and up to 24 hours for best flavor.
Assemble meat grinder with fine or medium cutting plate. Grind
meat. Assemble unit for sausage making (follow “To make
sausages” instructions on page 5). Stuff sausage into prepared
casings, form into patties or leave loose as needed. 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.
Nutritional information per suggested 4 oz. serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod. 244mg • calc. 39mg • fiber 0g
8
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Chicken, Feta & Spinach Sausage
Makes 5 pounds of sausage
3
1
8
4
1
2
1
2
1
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
1
/
4
2
Remove gristle, cartilage and large amounts of excess fat from the
chicken; cut into 1-inch cubes. Place chicken in a large bowl. Add
feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and
pepper flakes to chicken. Stir to combine. Mixture can be ground
immediately, or covered and refrigerated for up to 24 hours for a
more intense flavor. Just before grinding, stir shredded spinach into
chicken mixture.
Assemble meat grinder with the medium cutting plate. Grind chicken
mixture with the medium cutting plate of the meat grinder. Assemble
unit for sausage making (follow “To make sausages” instructions on
page 5). Sausage may be stuffed into prepared casings or shaped
into patties for cooking. Fresh sausage should be cooked within
24 hours or double wrapped and frozen. Cook thoroughly before
serving – internal temperature should register 170°F when tested
with an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g
chol. 94mg • sod. 341mg • calc. 81mg • fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as andouillette.
Makes 3 pounds
3
pounds boneless pork butt (may use half pork and half
turkey for a lighter sausage)
4 – 6 large cloves garlic, peeled and minced
1
2
2
teaspoon browning sauce such as Gravy Master®
teaspoons kosher salt
tablespoons sweet paprika
9
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1
2 –1 tablespoon cayenne pepper, to taste
tablespoon onion powder
/
1
2
teaspoons dry thyme
1
teaspoon freshly ground black pepper
/
2
1
teaspoon crushed red pepper
/
2
1
teaspoon rubbed sage
teaspoon allspice
/
2
1
/
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. Assemble
unit for sausage making (follow “To make sausages” instructions
on page 5). Grind meats. Stuff sausage into prepared casings, tying
off links into desired lengths. Sausage may then be smoked in a
homestyle smoker. Recommended smoking temperature is 175° to
200°F, and smoking time should be 4 to 6 hours. Suggested woods
for smoking andouille are pecan or hickory. Cook thoroughly before
serving – internal temperature should register 160°F when tested
with an instant-read thermometer. The andouille may then be used as
is, sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked andouille may be frozen.
Nutritional information per suggested 4 oz. serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g
chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Spicy venison Sausage
Adding some pork butt makes the sausage a little moister, or you
may use all venison if you wish.
Makes 4 pounds
3
1
1
1
1
2
1
pounds venison
pound pork butt
garlic clove, peeled and minced
tablespoons kosher salt
tablespoons freshly ground pepper
teaspoons sweet paprika
teaspoon honey
teaspoon cayenne pepper
teaspoon rubbed sage
teaspoon savory
1
/
2
1
/
2
1
1
/
2
1
/
2
Remove any visible gristle from meat. Cut meats into 1-inch cubes.
Place meats in a large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate for at least 8 and up to
24 hours.
Assemble meat grinder with the medium cutting plate. Grind meat,
mixing venison and pork evenly while grinding. Assemble unit for
10
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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. Recommended smoking
temperature is 175° to 200°F, and smoking time should be 4 to 6
hours. Cook or smoke sausage thoroughly before serving
– internal temperature should register 160°F when tested with
an instant-read thermometer.
Nutritional information per suggested 4 oz. serving:
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g
chol. 97mg • sod. 431mg • calc. 14mg • fiber 0g
Country breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little
lighter.
Makes 4 pounds sausage
2
2
1
1
1
2
1
pounds boneless, skinless turkey thighs
pounds boneless pork butt
tablespoon browning sauce, such as Gravy Master®
teaspoon kosher salt
1
tablespoons rubbed sage
teaspoons freshly ground black pepper
teaspoon crushed red pepper, optional
/
2
Remove any visible gristle from meat. Cut turkey and pork into
1-inch cubes. Place meats in a large bowl and add the remaining
ingredients. Stir well to combine. Cover and refrigerate for at least
8 and up to 24 hours.
Assemble meat grinder with the medium cutting plate. Grind meat,
mixing turkey and pork evenly while grinding. Assemble unit for
sausage making (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 170°F when tested with an instant-read
thermometer.
Nutritional information per suggested 4oz. serving:
Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat 4g
chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g
11
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Trademarks or service marks of third parties used herein
are the property of their respective owners.
©2011 Waring Consumer Products
150 Milford Rd.
East Windsor, NJ 08520
Printed in China
MG855 IB
11WR122847
IB-10765
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