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AE-G12N & G22N
Operation Manual
773.376.0800 (P) • 773.376.2010 (F) • 3131 S. Canal St. Chicago, IL 60616
Revision 8/2015
GRINDER OPERATION:
1. Remove all skin and bones from meat before grinding. Cut the meat strips slightly smaller
than the opening of the feed chamber. Meat must fall easily into the feed chamber.
Note:
Refer to plate guide to help determine which size plate to use for desired final product.
2. Place the meat into the feeder pan and place a container under the feed chamber to catch
the ground meat.
3. Turn the forward/reverse switch to the forward (FOR) position.
DO NOT OVERTURN!
4. Feed the meat into the feed chamber using only the meat pusher.
5. When all of the meat has been ground, turn the forward/reverse switch to the OFF
position and unplug the grinder.
Note:
In the unlikely event that the grinder jams, you can run the motor in reverse by
turning the forward/reverse switch to REV for a few seconds to help clear jams. ONLY USE REV
WITH GRINDER HEAD.
DO NOT USE REVERSE WITH OPTIONAL ATTACHMENTS.
NOTE: DO NOT OVER-TURN THE FORWARD/
REVERSE SWITCH.
Damage from over-turning
is not covered under warranty! See photos on right.
HELPFUL MEAT PROCESSING TIPS:
When a finer grind is desired, pass the meat two (2) or three (3) times, beginning with a
larger hole plate and swapping to the smaller plates in later passes. Chill the meat thoroughly
to 32ºF-34ºF (0ºC-1ºC) in between each pass to reduce loss of juices and retain texture.
Trim a handful of fat from meat. Process the fat through the feed chamber to help lubricate
grinder head for enhanced results.
Always refrigerate freshly ground meat and cook within 24 hours, or freeze the meat if you do
not plan to use immediately.
For best drying results, prepare sausage 24-48 hours prior to use.
Operating Instructions
