5
CUTTING PLATES
Fine Cutting Plate
– Great for spreads, patés, baby food, and
hamburgers
Medium Cutting Plate
– Great for ground meat used in soups, or for
relishes
Coarse Cutting Plate
– Great for ground meat used in chili, or for
vegetables
ThESE PLATES ARE NOT DIShwAShER-SAFE. PLEASE
hAND-wASh ONLy!
hELPFUL hINTS
• Grinding stale bread pieces may help remove food residue left in
the meat
grinder after use.
• Cut food into strips or cubes slightly smaller than the opening on
the large die-cast hopper.
• Make sure food is free of bone, tough tendon, nutshells, etc.
before grinding.
• Raw meat and fish should be thoroughly chilled (not frozen)
before grinding to reduce the loss of juices. Freshly ground meat
should be refrigerated and cooked within 24 hours.
• During extended grinding, fats from meats can build up inside
the grinder tube, slowing down grinding and straining the motor.
If this happens, you should stop the meat grinder, wash parts in
hot water, and reassemble. When possible, alternate bread with
meat. This helps keep the feed screw clean.
• Trim a handful of fat from meat. Process the fat through the
hopper to lubricate grinding mechanism for better processing
results.
• For best drying results, prepare sausage a day or two prior to
use.
• When using the large sausage attachment, it is not necessary to
use the sausage-making ring (See page 2, part #15).
TO MAKE SAUSAGES
The sausage attachments allow you to blend meats and spices for
homemade sausages.
• If you have purchased dry casings, they must be soaked in cold
water, or a mixture of 2 cups water and 1 tablespoon of vinegar,
until they become soft and pliable. Soak for approximately
1 hour, changing water 3 times to rinse off salt.
• Meats should be cut into cubes that will fit through the large
die-cast hopper opening and mixed with seasonings before mak-
ing sausages.
