9
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, 5 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. Turn the Grinder Knob to ON (
I
). 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.
NOTE:
To prevent
overheating, do not
operate the
Grinder
for
more than 5 minutes
at a time.
Allow the
Grinder
to cool
periodically.
ENTANGLEMENT HAZARD: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate
without Tray in place.
!
WARNING
FIGURE E
Grinder Instructions
