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GRINDING INSTRUCTIONS
!
WARNING
do not reach into grinder inlet. Always use stomper. Do not operate
without Tray in place.
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
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
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.
the Feed Chute. Approximately 1" (2.5 cm)
cubes.
5. Place cubed meat to be ground into the
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 Speed 1 (1) for
lower speed (recommended for sausage
stuffing) and Speed 2 (2) for higher speed
(recommended for meat grinding).
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.
10
ENTANGLEMENT HAZARD:
F (0-1
C)
o
o
To avoid serious injury
d meat through the
FIGURE E
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.
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