ATTENTION
If any components of this unit are broken or
the unit does not operate properly, please
contact Cabela’s Customer Service.
HEAVY DUTY
Retail Store Purchases: 1-800-905-2731 (U.S. & Canada)
Catalog and Internet Purchases: 1-800-237-8888
All International: 1-308-234-5555
DO NOT RETURN THE UNIT TO THE STORE
WHERE IT WAS PURCHASED!
MEAT GRINDER
MODEL NO. 33-0101-C
Listed
20FG
E233086
FOR
HOUSEHOLD
USE ONLY.
REV050410
IMPORTANT
WARNING!
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
2. To protect against risk of electrical shock, do not submerge or use this appliance near water or
other liquid.
3. Unplug this appliance from the electrical outlet when not in use or before putting on or taking off
parts and before cleaning.
4. Close adult supervision is necessary when any appliance is used near children. This appliance
is NOT to be used by children.
5. NEVER use any accessories or parts from other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause re, electrical shock or injury.
6. DO NOT operate any appliance with a damaged cord, plug or after the appliance malfunctions,
or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility
for repair or adjustment.
7. Keep these instructions for use for future reference.
8. Check if the voltage indicated on the appliance corresponds to the local voltage before you
connect the appliance.
9. Thoroughly clean the parts that will come into contact with food before you use the appliance
for the rst time.
10. DO NOT use outdoors.
11. DO NOT let cord hang over edge of table or counter.
12. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove.
13. DO NOT use ngers to scrape food away from the output chute while the appliance is operating.
Never feed food into the appliance by hand. NEVER reach into the appliance. ALWAYS use the
provided Stomper.
14. DO NOT operate the Grinder without the Tray in place.
15. Avoid contacting moving parts. Wait until moving parts have stopped running before you
remove the parts of the appliance.
16. NEVER let the appliance run unattended.
17. Switch the appliance off before detaching or attaching any accessory.
18. DO NOT attempt to grind bones, nuts or other hard items.
19. DO NOT operate the appliance for more than 15 minutes at one time. After 15 minutes of
continuous use, allow a few minutes for the appliance to rest before next use.
20. This appliance has a polarized plug (one blade of the plug is wider than the other). To reduce
the risk of electric shock, this plug will t in a polarized outlet only one way. If the plug does not t fully
in the outlet, reverse the plug. If it still does not t, contact a qualied electrician. DO NOT modify the
plug in any way.
21. CAUTION: In order to avoid a hazardous situation, this appliance must never be connected to
a timer switch.
SAVE THESE INSTRUCTIONS!
Refer to the m often and use them t o instr uct oth ers.
SAFEGUARDS
BAVARIAN PATTIES WITH SAUERKRAUT
1 ½ lb beef 1 egg ½ cup applesauce
1 tsp salt 1/3 cup dry bread crumbs ½ tsp allspice
¼ cup chopped onion 16 oz sauerkraut
.
Grind the beef through the grinder plate of your choice using the grinding
instructions
.
Combine the ground beef, egg, applesauce, salt, bread crumbs, allspice and onion
.
Shape the mixture into patties about 3/4” (1.9 cm) thick
.
Brown in a large skillet over medium heat, turning once, then drain
.
Spoon sauerkraut over the patties
.
Cover and simmer for 15 minutes
BAYOU BURGERS
1 lb beef ½ tsp garlic powder ½ tsp dried thyme
¼ cup sliced green onion ¾ tsp crushed dried basil 1 tsp season salt
½ tsp hot pepper sauce
.
Grind the beef through the grinder plate of your choice using the grinding
instructions
.
Preheat grill
.
Combine all the ingredients
.
Shape the mixture into 4 patties about 3/4” (1.9 cm) thick
.
Grill 4” (10.2 cm) from heat, turning once 10-15 minutes, or until done
SPICY TURKEY BURGERS
2 lb turkey 2 tbsp minced garlic 3 Tbsp paprika
1 tsp minced ginger root 2 fresh green chile pepper, diced
1 medium red onion, diced ½ cup nely chopped cilantro
1 tsp salt ¼ cup low sodium soy sauce
1 Tbsp ground dry mustard 1 Tbsp freshly ground black pepper
1 Tbsp ground cumin 1 dash Worcestershire sauce
.
Grind the turkey through the grinder plate of your choice using the grinding
instructions
.
Preheat grill
.
Combine all the ingredients
.
Shape the mixture into 4 patties about 3/4” (1.9 cm) thick
.
Grill 4” (10.2 cm) from heat, turning once 10-15 minutes, or until done
EASY MEATLOAF
1 lb beef 1 lb ground pork sausage
8 oz package French onion dip 2 eggs
10 oz package saltine crackers, crushed
.
Grind the beef through the grinder plate of your choice using the grinding
instructions
.
Preheat oven to 375
.
Combine all the ingredients
.
Mix well and shape into a loaf
.
Bake in a 5” x 9”(13 x 23 cm) loaf pan for 1 hour
o
F (190oC)
-19-
RECIPES
VENISON SAUSAGE
6 lb venison 6 lb lean pork ½ tsp sage
½ tsp cayenne pepper 2 tsp salt ½ cup honey
2 tsp pepper Sausage Casings (optional)
.
Grind the venison and pork through the coarse grinder plate using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Regrind the mixed meat through the ne grinding plate using the grinding instructions
.
Stuff the sausage into casings or shape into patties
CHORIZO (MEXICAN) SAUSAGE
2 lb lean pork trimming 2 medium onions, minced ½ cup cider vinegar
1 tbsp ground oregano 8 oz beef/pork fat Sausage casings
¼ cup ground red chili (mild or hot) 1 tsp ground cinnamon
8 cloves garlic, pressed
.
Grind the meat and fat through coarse grinder plate using the grinding instructions
.
Add the onions, garlic, vinegar and seasonings (use chili to taste)
.
Mix the ground meat and the seasonings, then place in a covered bowl and
refrigerate for at least one hour
.
Stuff the sausage into casings to make 4” (10.2 cm) links
FRESH ITALIAN SAUSAGE - MILD/HOT
5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed
2 tsp coarse ground black pepper 1 tsp coriander 1 pint cold water
10 lb boneless pork butts Sausage casings
.
Grind the pork butts through the grinder plate of your choice using the grinding
instructions
.
Add all the ingredients to the meat and mix well
.
Stuff the sausage into casings to make 4” (10.2 cm) links
(omit if making mild sausage)
IMPORTANT SAFETY RULES
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
WARNING!
1. DO NOT use the Grinder without the Tray
secured into place.
2. ALWAYS DISCONNECT Grinder from
power source before servicing, changing
accessories or cleaning the unit.
3. Plug the Grinder into a standard 120 Volt,
60 Hz wall outlet.
4. DO NOT USE the Grinder if the Power
Cord, Plug or any other parts are damaged. If
the Power Cord or the Grinder is damaged,
call Customer Service. DO NOT ATTEMPT TO
REPLACE THE CORD. Be sure to not allow
the Power Cord to drape into your work area.
Check that all parts are operating properly,
and perform the intended functions. Check
for alignment of moving parts or any other
conditions that may affect the operation.
5. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause re, electrical
shock or injury.
6. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE
THE MAIN GRINDER BODY INTO WATER
OR LIQUID. BE SURE THE GRINDER IS
DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Wash all
parts by hand and thoroughly dry. Thoroughly
clean all parts that will come in contact with
food before using the appliance. NEVER rinse
appliance Grinder Motor under tap, only use a
moist cloth to clean the Grinder Motor Unit.
7. Reduce risk of unintentional starting. Make
sure the Power Switch is in the “OFF” position
before attaching to the power source.
8. KEEP FINGERS CLEAR of the Auger
and Cutting Blades AT ALL TIMES. NEVER
REACH INTO THE GRINDER, doing so may
cause serious injury. ALWAYS USE THE
PROVIDED STOMPER, NEVER FEED FOOD
BY HAND.
9. NEVER use ngers to scrape food away
from the Grinding Plate while the Grinder is in
operation. SEVERE INJURY MAY RESULT.
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
10. NEVER LEAVE THE GRINDER
UNATTENDED. Be safe, DISCONNECT the
Grinder from power source before leaving the
work area. Close supervision is necessary
when any appliance is used near children. This
appliance is NOT to be used by children.
11. Wait until all moving parts have stopped
before you remove any part of the Grinder, or
before switching the Grinder in reverse.
12. TIE BACK loose hair and clothing, and roll
up long sleeves before operating the Grinder.
REMOVE ties, rings, watches, bracelets, or
other jewelry before operating the Grinder.
13. Be sure the Grinder is on a stable work
surface. Be sure all the Grinder Feet are
stable.
14. DO NOT attempt to grind bones, nuts or
other hard items.
15. DO NOT run Grinder without meat in the
Head. Severe damage to the Head and Auger
may occur.
16. WEAR EYE PROTECTION. Wear safety
glasses. Everyday eye glasses are not safety
glasses. Safety glasses conform to ANSI Z87.1
requirements. Note: approved safety glasses
have Z87 printed or stamped on them.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the
inuence of drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over
edge of work surface.
20. DO NOT attempt to operate the Grinder
if the Grinder itself is cold. The Grinder
temperature should be at least 45
before beginning.
21. The Gear Housing and the Motor Cover
may become HOT during operation. This is
normal. DO NOT touch these parts during
operation or until they cool after use.
o
F (7oC)
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
-3--18-
10
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All
sausages, except dried, require refrigerated storage. There is also a sub-category
of uncooked smoked sausages.
Among the fresh and uncooked smoked sausages, you will nd such avors as
19
20
kielbasa or Polish sausage, Italian sausage, breakfast sausage and many others.
Both fresh and uncooked smoked sausages require cooking before eating and also
require refrigerated storage.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs
and many others. Proper smoking requires a smokehouse or smoker. These can be
simple home-built structures made from metal drums or even old refrigerators or they
can be elaborate manufactured units. Most smoked sausages are warmed before
serving. Many people think that a smoked sausage will last much longer without
1
8
spoilage, but this is not true. Smoked sausages should be treated the same as fresh
sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long
period of time. Some types of dry sausages are pepperoni, prosciutto and a variety
21
of ham products, just to name a few. The conditions under which the meat is dried
are very exacting; temperature, time and humidity must all be carefully monitored for
a safe and delicious product.
STORAGE
2
It is important to remember that sausage will lose its avor the longer that it is stored.
It is recommended that you only make as much sausage as you will need for 46 weeks. Even frozen sausage will begin to lose avor noticeably after 6 weeks.
4
Frozen sausage should be thawed slowly in the refrigerator before cooking or serving.
Quick thawing of the product will degrade the taste as well.
15
9
3
6
13
14
11
5
7
16
17
18
13
12
WARNING!
Plastic
Square
Washer
-4- -17-
White
Plastic
Washer
Metal
Washer
Auger
Bearing
(2)
Small
Washer
Auger
Screw
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.
SAUSAGE INFORMATION
MEAT SELECTION FOR SAUSAGE MAKING
Sausage making has evolved over many years and generations, and as a result
there are countless types of sausage you can make using the basic ingredients of
meat, fat and a few carefully blended spices. Following are a few simple guidelines
that will help you make the best tasting sausage possible.
Any type of meat can be used for making sausage: pork, beef, bison, moose and
caribou, even antelope make great sausage. It is important when preparing venison
or other red game meats to trim all the fat from the meat, as red game tallow will turn
rancid in as few as ve days. Replace the fat with either pork or beef fat, depending
on the type of product you are making, at a ratio of 1 pound (0.5 kg) of fat for every
4 pounds (1.8 kg) of game meat.
The fat content of your sausage will affect the taste, texture, cooking characteristics
and shelf life of your product. Most commercially made sausage has a fat content
of about 20%. Using less than 12% fat will result in a very dry tasting sausage, while
using more than 20% may result in a sticky avorless sausage that will be difcult
to cook.
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy
undesirable microorganisms on the meat surfaces that cause spoilage and food
born illnesses. There are many steps that help in this process, including smoking,
cooking, drying, chilling and the addition of cure ingredients. The oldest means of
accomplishing this is by introducing salt into the meat. The resistance of bacteria
to salt varies widely among different types of bacteria. The growth of some bacteria
is inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas other
types are able to survive in much higher salt concentrations, e.g., Staphylococcus.
Fortunately, the growth of many undesirable organisms normally found in cured meat
and poultry products is inhibited at low concentrations of salt.
Modern curing is based on Nitrates and is very scientic. The best way to ensure
proper curing is to purchase one of the many commercially available curing agents
from either a grocery store or your local butcher. A very common cure is Prague
Powder, which is available in two types (#1 and #2).
CASING
There are many different types of casings available, the right choice depends on
personal preference as well as the type of sausage you wish to make. For most
sausages, your choices are natural or collagen. Don’t let the names fool you;
collagen casings are not a synthetic product . They are made from beef skin and
other tissues. Collagen casings are uniform in size and texture and require almost
no preparation. “Natural” casings are the intestines of lamb, sheep, hogs or beef.
They are less uniform in size and require substantial preparation. For those reasons,
more than 75% of commercially made sausage in the U.S. is made with collagen
casing. There are also brous non-edible casings that are used for some varieties of
smoked sausages and bolognas.
COMPONENT LIST
DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Stomper with Lid 33-0877-C
2 Aluminum Tray 33-0824
3 Grinder Head 33-0809
4 Head Release Button 33-0808
5 Main Body -Front Piece 33-0834-C
6 Main Body -Rear Piece 33-0835-C
7 Power Switch Button 33-0825
8 Head Loosening Wrench 33-0828-C
9 3mm Stainless Steel Fine Grinding Plate 33-0803
10 4.5mm Stainless Steel Medium Grinding Plate 33-0804
11 8mm Stainless Steel Coarse Grinding Plate 33-0810
12 Auger Driver (7 Piece Set) 33-0894-N
13 Auger 33-0802-N
14 Grinder Knife 33-0845
15 Ring Nut 33-0842
16 Stufng Spacer 33-0876
17 Stufng Funnel 33-0820
18 Rubber Foot (4) 33-0102
19 Gear One 33-0813
20 Gear Two 33-0814
21 Gear Three 33-0815-4
Before beginning the assembly, check the package contents for all of the parts.
If you are missing any parts, or if any parts are damaged, contact
Cabela’s Customer Service- Retail Store Purchases 1-800-905-2731 (U.S. & Canada) /
Catalog & Internet Purchases: 1-800-237-8888 / All International: 1-308-234-5555
OUTLET INSTRUCTIONS
This appliance is equipped with a polarized plug
(one blade is wider than the other) to reduce the
risk of electric shock. The plug must fully t into an
electrical outlet. If the plug does not t, reverse it
and try again. If it still does not t, contact a qualied
electrician to inspect and/or update the electrical
outlets in your home. Do not modify the plug in any
way to t an incompatible outlet.
-5--16-
CLEANING
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.
1. Unscrew the Ring Nut and remove
all parts from the Grinder Head
(Figure A).
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during eld 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.
2. To remove the Grinder Head,
press the Head Release Button and
turn the Grinder Head clockwise
(Figure B).
3. Wash all parts that come in contact
with food in hot soapy water. Rinse
with clear water. Dry immediately.
The Grinder parts are not dishwasher
safe. Do NOT use bleach.
4. Fully lubricate the Grinder Head,
Grinding Plates and the Knife with
food grade silicone spray before and
after each use.
5. Clean the Main Body with a soft
damp towel. Dry immediately. DO
NOT immerse the Main Body of the
Grinder in water or other liquids.
AUGER ASSEMBLY
1. Place the Plastic Square Washer onto the end
of the Auger (Figure C).
2. Place the White Plastic Washer, followed by
the Metal Washer.
3. Place the Auger Bearing* onto the assembly.
*A spare Auger Bearing is included.
Grinder Head
Figure A
Head Release
Button
Figure B
4. Secure the assembly with the Small Washer
and the Auger Screw.
Auger
Plastic
Square
Washer
-6- -15-
White
Plastic
Washer
Auger Driver Assembly
Metal
Washer
Auger
Bearing
Figure C
Small
Washer
Auger
Screw
WARNING!
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.
FOOD SAFETY
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
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
temperature for poultry is 180
o
F (71oC). Eggs should be thoroughly cooked too. If you are making a meringue
160
o
F (82oC) and solid cuts of pork should be cooked to
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 sh, 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.
o
F to 165oF (71oC to 74oC), bacteria will not
o
F (63oC) (medium rare). The safe
GRINDER ASSEMBLY
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.
Figure D
Stomper
with Lid
Tray
Front Ring
Nut
Figure F
Grinder
Plate
Grinder
Knife
Auger
Pin
Auger
Assembly
Auger
Driver
1. Remove the Ring Nut, Grinding Plate, Knife
and Auger from the Grinder Head before installing
the Grinder Head to the Main Body.
2. Align the notches on the Grinder Head with the
tabs on the Main Body.
3. Press the Grinder Head against the Motor and
rotate it counterclockwise until it locks into place
(Figure D).
4. Insert the Auger into the
Grinder Head, Auger Driver
Assembly end rst (Figure E).
5. Place the Grinder Knife onto
the square portion of the Auger Pin.
The cutting edges (at side) of the
Figure E
Knife should be facing out (Figure
F).
6. Place the Grinding Plate of
your choice onto the Auger Pin.
Grinder
Head
Make sure the notch of the Grinder
Plate ts into the positioning pin of
the Grinder Head (Figure E).
7. Turn the Ring Nut clockwise
onto the threaded end of the Grinder
Head until it touches the Grinder
Plate and is snug. DO NOT over-
tighten the Ring Nut.
8. Place the Tray on the upright
part of the Grinder Head. NEVER
use the Grinder without the Tray
installed!
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
o
F and 140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below;
40
your freezer should be 0
o
F (-17oC) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chang 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 (32oC) 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.
-14-
Cutting edges of the Knife facing out.
WARNING!
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.
-7-
GRINDING INSTRUCTIONS
HELPFUL HINTS
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.
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 rst. If a ner
grind of meat is desired, run the coarse ground meat through the Grinder a second time
using the ne, 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
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 t into the
Feed Chute. Approximately 1” (2.5 cm) cubes.
5. Place cubed meat to be ground into the Tray.
Do not overll 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 G).
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.
o
F (0-1oC) before
Figure G
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 15 minutes
at a time.
Allow the Grinder
to cool
periodically.
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.
.
When storing the Grinder, fold and place
the Power Cord in the compartment on bottom.
Insert the plug end of the Power Cord last.
.
The provided Stomper also serves
as a neat and compact way to store the
Stufng Funnel and the Stufng Spacer.
.
Any time that you change the Grinding Plates, the Head should be removed
COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.
.
To prevent overheating, do not operate the Grinder for more than 15 minutes at
a time. Allow the Grinder to cool periodically.
.
DO NOT over-tighten the Front Ring Nut. It should be rmly tight.
.
Make sure the Grinding Knife blades lay at on the Grinder Plate.
.
DO NOT operate the Grinder without meat in the Head. Running the Grinder
while dry could damage the Head and Auger.
.
Always lubricate the Head, Grinding Plate and Grinding Knife with a food-grade
silicone spray after cleaning.
.
DO NOT grind bones, nuts or other hard objects.
WARNING!
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.
-8- -13-
THERMOSTAT CIRCUIT BREAKER RESET
If the Grinder suddenly stops during use, it either is overheating or has jammed. The
following instructions will help get your Grinder up and running again.
1. Firmly press the Power Switch Button so the Grinder is turned “off.”
2. Unplug the Power Cord from the electrical outlet.
Figure L
3. Disconnect the Aluminum Tray from the Grinder Head.
4. Remove the Grinder Head from the Main Body.
5. Disassemble the Grinder Head to clear any obstruction
which may have jammed the Grinder.
6. Carefully lay the Grinder onto its side with the bottom
facing toward you.
Circuit
Breaker
Reset Button
7. Press the Circuit Breaker Reset Button (Figure L)
located on the bottom of the Grinder near the Power Cord
storage cavity.
8. Set the Grinder upright on its Feet.
9. Re-connect the Power Cord to the electrical outlet.
10. Press the Power Switch Button to turn “on” the Grinder.
11. If the Grinder still does not operate, it most likely stopped due to overheating. If
this is the case, press the Power Switch Button to turn “off” the Grinder.
12. Let the Grinder to cool about 20 minutes or until it will operate again when turned “on.”
RING NUT LOOSENING WRENCH
If the Ring Nut becomes hard to remove, you can use the Ring Nut Loosening
Wrench to loosen it.
DO NOT use the Ring Nut Loosening Wrench to tighten the Ring Nut. DO NOT
over-tighten the Ring Nut.
STUFFER ASSEMBLY
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.
Figure H
Figure I
Front Ring
Nut
Stufng
Funnel
Stufng
Spacer
Assembly
Auger
1. Remove the Ring Nut, Grinding Plate, Knife
and Auger from the Grinder Head before installing
the Grinder Head to the Main Body.
2. Align the notches in the Grinder Head with the
tabs on the Main Body.
3. Press the Grinder Head against the Motor and
rotate it counterclockwise until it locks into place
(Figure H).
4. Insert the Auger
into the Grinder Head,
Auger Driver end rst
(Figure I).
Stomper
with Lid
5. Place the Stufng
Spacer into the Grinder
Head. Make sure the
notch of the Stufng
Tray
Spacer ts into the
positioning pin of the
Grinder Head.
6. Insert the Stufng
Grinder
Head
Funnel through the Ring
Nut and then onto the
Grinder Head.
7. Turn the Ring
Nut clockwise onto the
threaded end of the
Auger
Driver
Grinder Head until it
touches the Stufng
Funnel. DO NOT overtighten the Ring Nut.
8. Place the Tray on
the upright part of the
Grinder Head.
use the Grinder without
the Tray installed!
NEVER
WARNING!
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.
-9--12-
STUFFING INSTRUCTIONS
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.
1. After grinding the meat following the “Grinding Instructions”, mix the ground meat with
the sausage seasonings.
2. Follow the “Stuffer Assembly Instructions” to fully assemble the Grinder as a Stuffer
including the Tray.
NOTE: While one person can stuff sausage with
this Grinder, it is recommended that two people
perform this operation.
3. Place seasoned ground meat into the Tray.
Do not overll the Tray, place just enough meat to
leave the Feed Chute area open.
Figure J
8. Hold the casing in place with one hand while feeding the sausage mixture through
the Grinder. As the meat lls the casing, gently lay it on a clean, dry surface.
NOTE: When using natural casings, use a wet surface.
9. Do not ll the last 3”-4” (8-10 cm) of casing. After the entire length of casing has
been stuffed, twist the open end to close, then tie off the ends of the casing tightly to
close. Twist into links.
10. Whenever stufng sausage, ll the casing slowly to avoid air pockets. If air pockets
do appear in the sausage use a pin to prick the bubbles. The small holes will seal
naturally.
USING THE REVERSE FUNCTION
The reverse function only should be used
for brief periods of time to help clear a
jam.
Figure K
4. Slide a sausage casing over the Stufng
Funnel. See the “Sausage Information / Casing”
section of this manual for more information.
5. Slide 4”-6” (10-15 cm) of casing from the end
of the Stufng Funnel and tie a knot in the end
of the casing. If you are using large diameter
brous casing, hold the closed end of the casing
tightly against the end of the Stufng Funnel
(Figure J).
6. Make sure the Grinder is in the
“OFF” position. Attach the Grinder to
the power supply.
7. Press “ON” the Grinder Button.
Carefully start feeding ground meat
into the Feed Chute. ONLY USE
THE STOMPER TO PUSH MEAT
INTO THE HEAD, DO NOT USE
YOUR FINGERS OR ANY OTHER
OBJECT.
...INSTRUCTIONS CONTINUED ON NEXT PAGE
1. Allow the Grinder Motor to come to
a COMPLETE STOP before engaging in
reverse “REV”.
2. Push the Rev Button (Figure K).
NOTE: NEVER operate the Grinder in reverse for more than 5 seconds.
3. If the Grinder remains jammed after using the reverse function, turn the Grinder
“OFF”, disconnect the Grinder from the power source. Disassemble the Grinder
Head and clean it according to the “Cleaning Instructions.” Re-assemble the Grinder
and follow the “Grinding Instructions/ Stufng Instructions.”
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 15 minutes
at a time.
Allow the Grinder
to cool
periodically.
WARNING!
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.
-10-
WARNING!
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.
-11-
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