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Professional M T GD
MG855
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
MEAT
GRINDER
er rin ea
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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. 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 child
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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
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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.
ページ5に含まれる内容の要旨
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 DIShw AShER-SAFE. PLEASE hAND-w ASh ONLy! hELPFUL hINTS • Grinding stale br ead pieces may help r emove food r esidue left in the meat grinder after use. • Cut food into strips or cubes slightly smaller th
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Grinder/Feeder Head Screw Spanner Ring Motor Housing 1. Assemble grinder/feeder 5. Tighten screw ring onto the head to motor housing. grinder/feeder head. Use spanner to secure screw ring. Grinder/Feeder Head Feed Screw Pusher Die Cast Hopper 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. 6. Place large die-cast hopper onto grinder/feeder head. Cutting 7. Turn unit on. Blade 8. Using pusher, slo
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Sausage 13. Place seasoned meat into Making the large die-cast hopper Ring 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 10. Insert sausage-making ring casing moist by watering fre- into feed screw. Make sure quently. Turn the unit off and notch on sausage making tie a knot at the end of the 2" ring aligns with notch in casing overhang. feed screw.
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CLEANING AND MAINTENANCE • Always unplug motor unit when not in use, befor e inserting or removing parts, and before cleaning. • Never immerse power unit in water or other liquids. • W ash all parts except motor unit in hot soapy water , using car e when handling the sharp blades. • Rinse these parts with clear hot water , then dry . REMOvAbLE PARTS ARE NOT DIShw AShER SAFE! • Wipe motor unit with a damp cloth. Do not use harsh
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Chicken, Feta & Spinach Sausage Makes 5 pounds of sausage 3 pounds boneless, skinless chicken thighs 1 pound boneless, skinless chicken breasts 8 ounces crumbled feta cheese 4 garlic cloves, peeled and minced 1 tablespoon oregano 2 teaspoons basil 1 teaspoon chopped lemon zest 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes / 2 4 ounces fresh spinach, shredded/chopped Remove gristle, cartilage and large amounts of excess fat from the chicken; cut int
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1 –1 tablespoon cayenne pepper, to taste /2 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. Assemble unit for saus
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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
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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 www.waringpro.com Printed in China MG855 IB 11WR122847 IB-10765
