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P lanoissefor M ae T Gnir Dre
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For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following. 1. READ ALL INSTRUCTIONS. 2. To protect against risk of electrical shock, do not put appliance in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. This appliance is not recommended for use by chil- dren. 4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. 5.
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21. Do not leave the Waring Pro™ Professional Meat Grinder unattended while it is running. 22. Before using for the first time, remove all packaging and wash parts. 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
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ASSEMBLING 1. Make sure unit is unplugged while assembling. 2. Fit 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 geed screw. I
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three times. Then, turn the Meat Grinder “On” again. If the Waring Pro™ Professional Meat Grinder should get jammed again, you may need to switch it Off, unplug, disassemble the grinder/feeder head, and clean the internal parts. 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 NO
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Grinder/Feeder Head Grinder/Feeder Head Feed Screw Motor Housing 1. Attach grinder/feeder head 2. Insert feed screw into the to motor housing. grinder/feeder head. NOTE: Make sure feed screw is inserted all the way in or cutting Cutting Blade blade will not fit. Coarse Cutting Plate 3. Attach cutting blade on the end of the feed screw. Spanner 4. Place the coarse cutting plate in the grinder/feeder head. Screw Ring Pusher Die Cast 5. Tighten screw ring onto the Hopper grinder/
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Grinder/Feeder Head Sausage Making Ring Sausage Attachment Screw Ring 10. Insert sausage making ring into 11. Put the desired sausage feed screw. Make sure notch on attachment (small or large) into sausage making ring aligns with screw ring and screw onto the notch in feed screw. grinder/feeder head. Use Spanner to secure screw ring. TO MAKE SAUSAGES The sausage attachments allow you to blend meats and spices for homemade sausages. Casing 12. Slide casing over the end of the sau
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• Never immerse power unit in water or other liquid. • Wash all parts except motor unit by hand 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 plates should be coated with cook- ing oil after washing and then wrapped in grease-proof paper to keep them lubricated and rust-free
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Assemble Waring Pro™ Professional Meat Grinder with the medium cutting plate. Grind chicken mixture with the medium cutting plate. Assemble unit for sausage making (follow “To make sausages” instruc- tions on page 6). 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 thermomet
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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 substitute half turkey for a lighter sausage) 4 - 6 large garlic cloves, peeled and minced 1 teaspoon browning sauce such as Gravy Master™ 2 teaspoons kosher salt 2 tablespoons sweet paprika ½-1 tablespo
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Country Breakfast Sausage Pork is paired with turkey to make this breakfast favorite a little lighter. Makes 4 pounds sausage 2 pounds boneless, skinless turkey thighs 2 pounds boneless pork butt 1 tablespoon browning sauce, such as Gravy Master™ 1 teaspoon kosher salt 1½ tablespoons rubbed sage 2 teaspoons freshly ground black pepper 1 teaspoon crushed red pepper, optional Remove any visible gristle from meat. Cut turkey and pork into 1-inch cubes. Place meats in a large bowl and add the rem
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1-1/2 tablespoons kosher salt 1-1/2 tablespoons freshly ground pepper 2 teaspoons sweet paprika 1 teaspoon honey 1 teaspoon cayenne pepper 1/2 teaspoon rubbed sage 1/2 teaspoon savory 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 Waring Pro™ Professional Meat Grinder with the medium cutting plate. Grind meat, mixin
