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
first. If a finer
grind of meat is desired, run the coarse ground meat through the
Grinder
a second time
using the fine,
4.5 mm
or
3 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
o
F (0-1
o
C) 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.
4. Cut meat into sizes small enough to fit into the
Feed Chute
. Approximately 1” (2.5 cm) cubes.
5. Place cubed meat to be ground into the
Tray
.
Do not overfill the
Tray
, place just 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” position.
Attach the
Grinder
to the power supply.
8. Press “ON” the
Grinder Button
. 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.
GRINDING INSTRUCTIONS
-8-
-13-
WARNING!
Before cleaning, assembling or disassembling the Grinder,
make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
ALWAYS unplug the Grinder when not in use.
REV
ON
/OF
F
Figure E
NOTE:
To prevent
overheating, do not
operate the
Grinder
for
more than 15 minutes
at a time.
Allow the
Grinder
to cool
periodically.
There are basic rules to follow when handling food.
They are
COOK, SEPARATE, CLEAN,
and
CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is
present. The safety of hamburgers and other foods made with ground meat has
been receiving a lot of attention lately, and with good reason. When meat is ground,
the bacteria present on the surface is mixed throughout the ground mixture. If this
ground meat is not cooked to at least 160
o
F to 165
o
F (71
o
C to 74
o
C), bacteria will not
be destroyed and there’s a good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E.
coli on the inside, so they can be served more rare. Still, any beef cut should be
cooked to an internal temperature of at least 145
o
F (63
o
C) (medium rare). The safe
temperature for poultry is 180
o
F (82
o
C) and solid cuts of pork should be cooked to
160
o
F (71
o
C). Eggs should be thoroughly cooked too. If you are making a meringue
or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use
prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come
in contact with foods that will be eaten uncooked. This is a major source of food
poisoning. Always double-wrap raw meats and place them on the lowest shelf in the
refrigerator so there is no way juices can drip onto fresh produce. Then use the raw
meats within 1-2 days of purchase, or freeze for longer storage. Defrost frozen meats
in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on
a clean platter. Don’t use the same platter you used to carry the food out to the grill.
Wash the utensils used in grilling after the food is turned for the last time on the grill,
as well as spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands
with soap and water, or using a pre-moistened antibacterial towelette is absolutely
necessary after you have touched raw meat or raw eggs. Not washing hands and
surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with
soap and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
40
o
F and 140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below;
your freezer should be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90
o
F (32
o
C) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
FOOD SAFETY
NEVER operate Grinder without the Tray secured in place.
To avoid serious or fatal injury, NEVER reach into any Grinder inlet.
ALWAYS use the Stomper to push food into the Grinder Head.
Read & fully understand all instructions & warnings prior to use.
WARNING!
