-8-
-5-
ASSEMBLY INSTRUCTIONS
PRIOR TO THE FIRST USE:
Disassemble the machine and hand wash each part thoroughly in warm, soapy water taking
particular care to remove all grease and oil from the surfaces. Dry all parts thoroughly before
re-assembling.
ASSEMBLY INSTRUCTIONS FOR USE AS A GRINDER:
1. If you are using a clamp down model, slide the
Rubber Pad
onto the body
Foot
and
tighten the
Clamp Screw
to secure the
Grinder
to your work surface. Allow ample room
for the
Handle
to rotate.
If you are using a mounting style
Grinder
, the body of your
Grinder
can be attached to the
work surface using appropriately sized screws. Allow ample room for the
Handle
to rotate.
2. Insert the
Auger
into the
Grinder
body.
3. Slide the cutting
Knife
over the square portion of the
Auger Pin
on the front of the
Auger
making sure the cutting edges are facing outward.
4. Slide the
Grinder Plate
of your choice onto the round portion of the
Auger Pin
and align
the groove on the cutting
Plate
with the locking pin in the body of the
Grinder
.
5. Screw on the
Front Ring Nut
and tighten snugly.
DO NOT OVER TIGHTEN.
6. Slide the
Handle
over the exposed end of the
Auger
on the backside. Lock it in place with
the
Thumbscrew
.
ASSEMBLY INSTRUCTIONS FOR USE AS A STUFFER:
1. If you are using a clamp down model, slide the
Rubber Pad
onto the body
Foot
. Tighten the
Clamp Screw
to secure the
Grinder
to your work surface.
Allow ample room for the
Handle
to rotate.
If you are using a mounting style
Grinder
, the body of your
Grinder
can be attached to the
work surface using appropriately sized screws. Allow ample room for the
Handle
to rotate.
2. Insert the
Auger
into the
Grinder
body.
3. Slide the
Stuffing Star
over the round portion of the
Auger Pin
.
4. Install the
Stuffing Funnel
of your choice into the
Funnel Flange
until it locks into place.
5. Slide the
Funnel Flange
and
Stuffing Funnel
through the
Front Ring Nut
.
6. Screw on the
Front Ring Nut
and tighten snugly.
DO NOT OVERTIGHTEN.
7. Slide the
Handle
over the exposed end of the
Auger
on the backside. Lock it in place with
the
Thumbscrew
.
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.
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
FOOD SAFETY
WARNING!
KEEP FINGERS CLEAR of the Grinder opening.
ALWAYS use a stomper to push meat into the Grinder Head.