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For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from
bones.
Optimal results occur when meat is chilled to 32-34°F before grinding.
Cut meat into pieces that will easily fit in throat of grinder head. (Approximately 1in. squares.)
Place cubed meat into tray. Be sure not to over fill the tray. Make sure the throat opening of the tray
remains clear and open.
Place a dish, bowl or tray under grinder head to catch ground meat.
Switch grinder to on position. Carefully begin to feed meat down the throat. Use plunger to push
meat.
DO NOT use fingers or utensils other than the plunger provided;
bodily injury may occur
and you could damage your grinder.
If Jamming Occurs or Performance Slows:
WARNING:
Shut grinder off immediately and remove power cord from outlet.
Carefully remove Grinder head ring cap, grinder plate and cutting blade.
Carefully clean grinder plate holes thoroughly and remove any tendons from around cutting blade.
Replace cutting blade, grinder plate and screw ring cap back onto grinder head.
Continue grinding
Repeat steps as necessary to enhance grinder performance.
Grinders Reverse Function:
Switch off the machine.
Switch CIRCUIT BREAKER to reset.
Press OFF/REVERSE to clear any materials that are jamming the machine.
Reverse operation will continue for as long as OFF/REVERSE is pressed.
*Extended use of Reverse is not recommended and will cause damage to motor.
If performance remains slow or there is still a jam go to steps under “If jamming occurs or
Performance slows” above and repeat as needed.
Sausage Stuffing Directions:
Properly prepare casings as directed on casing packaging. Place artificial or natural intestines onto
sausage funnel.
Load hopper with prepared meat and feed meat into grinder head opening before operating unit.
Do not operate grinder without meat in grinder head. Damage to auger and/or motor can occur.
Plug in and turn switch to on position when ready to start.
Hold the casing on the sausage tube in one hand and slowly let the meat output pull the casing from
the tube. Fill casing as desired by holding casing back on tube.
Twist or tie the sausage into links as desired. Tie end of casing into a knot.
It is recommended that 2 people perform sausage stuffing.
Add small amounts of water to your ground meat when stuffing sausage to improve output of meat
through sausage stuffing tube.
After use:
Unplug and disassemble all parts and wash thoroughly in soapy water.
NOTE: Do not place parts in a dishwasher; wash all parts by hand
You must remove all foreign material from all appliance parts. (Grinding stale bread may help
remove food residue.)
Dry all surfaces.
