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TM
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Professional Meat Grinder
CMG-105C
INSTRUCTION
AND RECIPE
BOOKLET
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IMPORTANT
SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed including the following:
1. READ ALL INSTRUCTIONS.
2.
Always unplug from outlet
when not in use and before
cleaning. Allow to cool before
putting on or taking off parts
and before cleaning the
appliance.
3. To protect against risk of electrical
shock, do not put appliance in
water or other liquids.
4. This appliance should not be used
by or near children or individuals
with certain disabilities.
5. Avoid contact with moving parts.
6. Never put the unit near a hot
burner, in an oven, or in a
dishwasher.
7. Do not operate the Cuisinart
TM
Meat Grinder, or any other
electrical equipment, with a
damaged cord or plug, or after
the appliance malfunctions or
is dropped or damaged in any
manner. Return to the nearest
authorized service centre
for examination, repair, or
adjustment.
8. NEVER FEED FOOD BY HAND;
ALWAYS USE THE PUSHER.
Keep hands, hair, clothing and
utensils away from moving discs
during operation to reduce the
risk of personal injury and/or
damage to the Cuisinart
TM
Meat
Gr ind er.
9. Do not use outdoors, or use for
other than intended use.
10. WARNING – THE CUTTING
BLADE IS SHARP; HANDLE
WITH CARE BOTH WHEN
USING AND WHEN CLEANING.
11. Do not let cord hang over edge
of table or counter, come into
contact with sharp edges, or
touch hot surfaces.
12. Do not pull on the power cord to
disconnect.
13. Never plug in the appliance where
water may ood the area.
14. Place the appliance on a rm and
stable surface.
15. NEVER PUT YOUR FINGERS
NEAR THE FOOD CHUTE
(GRINDER/FEEDER HEAD) WHILE
GRINDER IS IN OPERATION.
16. Ensure that the appliance is not
placed close to the edge of the
table, worktop, etc., where it can
be pushed off or fall.
17. The use of attachments not
recommended or sold by the
manufacturer may cause re,
electric shock or injury.
18. Never use abrasive cleaning
agents or abrasive cloths when
cleaning the unit.
19. Do not use ngers to scrape
food away from cutting blade
while appliance is plugged in.
Laceration may result.
20. Use the unit only when completely
assembled.
21. Do not leave the Cuisinart
TM
Meat
Grinder unattended while it is
running.
22. Before using for the rst time,
remove all packaging and
wash parts.
23. This appliance has a polarized
plug (one blade 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 the
outlet perfectly, reverse the plug.
If it should still not t, contact
a qualied electrician. Do not
modify the plug in any way.
24. Do not operate your appliance in
an appliance garage or under a
wall cabinet. When storing in an
appliance garage, always
unplug the unit from the
electrical outlet. Not doing so
could create a risk of re,
especially if the appliance
touches the walls of the garage or
the door touches the unit as it
closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
PARTS
1. On/Off/Reverse switch
2. Locking knob
3. Motor housing
4. Attachment opening
5. Food pusher
6. Die-cast hopper
7. Grinder/feeder head
8. Feed screw
9. Cutting blade
10. Cutting plate (fine)
11. Cutting plate (medium)
12. Cutting plate (coarse)
13. Sausage attachment (small)
14. Sausage attachment (large)
15. Screwing ring
16. Power cord
ASSEMBLING
Make sure unit is unplugged while
assembling.
1. Insert grinder/feeder head tightly into
attachment opening. Holding head
with one hand, place locking knob
into the hole on the side of the motor
housing and tighten knob by turning
clockwise.
2. Insert feed screw into grinder/feeder
head, long end spindle first; turn it
slightly until it is set into motor
housing.
3. Position cutting blade onto feed
screw shaft with the flat cutting
surface facing out from the feed
screw. NOTE: If it is not fitted
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properly, meat will not be ground and
the cutting plate may be permanently
damaged.
4. Position the desired cutting plate
onto the flat sides of the cutting
blade. Ensure that the notches of the
cutting plate fit into the slots of the
grinder/feeder head.
5. Secure screwing ring to the end of
the grinder/feeder head by turning
clockwise.
6. Place die-cast hopper on the grinder/
feeder head.
7. Use the food pusher to gently feed
food, one piece at a time. Do not
force the food into the grinder/feeder
head.
CUTTING PLATES
Fine Cutting Plate –
Great for spreads, pâtés, 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 and
sausages, or for vegetables.
THESE PLATES ARE NOT DISHWASHER
SAFE. PLEASE HAND-WASH ONLY!
NOTE – REVERSE
SWITCH
If the motor slows or stops, this may be
due to jammed food. Immediately switch
the Cuisinart
®
Meat Grinder to its Off
position. Put the On/Off /Reverse switch in
the REVERSE position to push the food in
the opposite direction. Put the On/Off /
Reverse switch in the ON position and
turn the meat grinder on again. If the meat
grinder should get jammed again, you may
need to switch it off, unplug, disassemble
the grinder head, and clean the internal
parts.
HOW TO USE
1. Before first use, wash all parts of the
Cuisinart™ Meat Grinder.
2. Place the Cuisinart™ Meat Grinder
on a stable work surface.
3. Make sure the On/Off/Reverse Switch
is in the “Off” position.
4. Insert plug into wall outlet.
5. Place a wide, shallow bowl or plate
beneath the grinder tube to catch
food.
6. Switch appliance to “On” position.
The Cuisinart™ Meat Grinder must
ALWAYS be “On” before adding food.
7. Place food on the Die-Cast Hopper
and use Pusher to feed food through
opening.
HELPFUL HINTS
• Grindingpiecesofstalebreadmay
help remove food residue left in the
Cuisinart
TM
Meat Grinder after use.
• Cutfoodintostripsorcubesslightly
smaller than the opening on the diecast hopper.
• Makesurefoodisfreeofbone,tough
tendon, nutshells, etc., before
grinding.
• Rawmeatandfishshouldbe
thoroughly chilled (not frozen) before
grinding to reduce the loss of juices.
• Freshlygroundmeatshouldbe
refrigerated and cooked within
24 hours.
• Duringextendedgrinding,fatsfrom
meats can build up inside the grinder
tube, slowing down grinding and
straining the motor. If this happens,
you should stop the Cuisinart
®
Meat
Grinder, wash parts in hot water, and
reassemble. When possible, alternate
meat with bread. This helps keep the
feed screw clean.
• Trimahandfuloffatfrommeat.
Process the fat through the hopper to
lubricate grinding mechanism for
better processing results.
• Forbestdryingresults,prepare
sausage a day or two prior to use.
1. Attach grinder/feeder head to
motor housing.
2. Insert feed screw into the
grinder/feeder head.
3. Assemble cutting blade on
the end of the feed screw.
4. Place the coar se cutting plate
in the grinder/feeder head.
Grinder/feeder head
Motor housing
Feed screw
Grinder/feeder head
Cutting blade
Coarse cutting
plate
Grinder/feeder head
Grinder/feeder head
Sausage attachment
Screwing ring
Pusher
Die-c ast
hopper
Sausage
attachment
Casing
ASSEMBLING THE CUISINARTTM
MEAT GRINDER TO MAKE SAUSAGES
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TO MAKE SAUSAGES
The sausage attachments allow
you to blend meats and spices
for homemade sausages.
1. 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 salt off.
Assemble the meat grinder per
instructions on page 7.
2. Cut meat into cubes that
will t through the die-cast
hopper opening. Meat can
be seasoned before or after
cutting.
3. Place seasoned meat
cubes in the die-cast
hopper and turn the unit
on. Push the meat cubes
into the die-cast hopper
opening with pusher until
the mixture appears at
the end of the sausage
attachment. Turn the unit
off and tie a knot at the
end of the 2-inch casing
overhang.
4. Turn unit on and feed the
meat cubes into the diecast hopper opening until
all the meat cubes have
been used or the casing
is approximately 2 inches
from being completely full.
5. Turn unit off, remove the
end of the casing from the
sausage attachment, and
tie a knot in the open end
of the casing. If air bubbles
have formed, use a knife or
needle to burst.
6. Sausages can be made
to the desired length by
twisting the
casing at intervals.
NOTE: To avoid over-stretching
and splitting the casing, do not
make the sausages too thick.
The meat mixture will expand
slightly during cooking. Keep
casing moist; water frequently
by dipping the sausage casing
into a bowl of water or vinegar.
5. Put the desired sausage
attachment (small or large)
into the screwing ring and
screw onto the grinder/feeder
head.
6. Slide casing over the end of the
sausage attachment, leaving
approximately 2" (5.0 cm)
overhanging the end of the
sausage attachment.
CLEANING AND
MAINTENANCE
• Alwaysunplugmotorunit
when not in use, before
inserting or removing parts,
and before cleaning.
• Neverimmersepowerunitin
water or other liquids.
• Washallpartsexceptmotor
unit in hot soapy water, using
care when handling the sharp
blades.
• Rinsethesepartswithclear
hot water, then dry.
PARTS ARE NOT
DISHWASHER SAFE!
• Wipemotorunitwithadamp
cloth. Do not use harsh or
abrasive cleaners.
• Cuttingbladeandcutting
plates should be coated with
cooking oil after washing and
then wrapped in greaseproof paper to keep them
lubricated and rust free.
• Anyotherservicingshould
be performed by an
authorized service
representative.
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ANDOUILLE SAUSAGE
With its distinctly smoky flavour,
traditional Andouille sausage is a
staple of Cajun cookery and an
important ingredient in jambalayas
and gumbos. The unsmoked
version is made in smaller links
and is known as Andouillette.
Makes 3 pounds (1.4 kg)
3 pounds (1.4 kg) boneless pork
butt (may substitute half turkey
for a lighter sausage)
4 - 6 large cloves garlic, peeled and
minced
1 teaspoon (5 ml) browning sauce
such as Gravy Master™
2 teaspoons (10 ml) kosher salt
2 tablespoons (25 ml) sweet
paprika
½-1 tablespoon (7-15 ml) cayenne
pepper, to taste
1 tablespoon (15 ml) onion powder
2 teaspoons (10 ml) dry thyme
½ teaspoon (2 ml) freshly ground
black pepper
½ teaspoon (2 ml) crushed red
pepper
½ teaspoon (2 ml) rubbed sage
¹⁄
8
teaspoon (0.5 ml) allspice
Remove any gristle from meat. Cut into
1 - inch (2.5 cm) cubes. Place meat in a
large bowl and combine with remaining
ingredients. Cover and refrigerate for at
least 12 and up to 24 hours for best
flavour.
Assemble Cuisinart™ Meat Grinder with
Medium or Large Cutting Plate. Grind
sausage. Stuff sausage into prepared
casings tying off links into desired
lengths. Sausage may then be smoked in
a homestyle smoker. Recommended
smoking temperature is 175° - 200° F
(79° - 93° C), and smoking time should be
4 to 6 hours. Suggested woods for
smoking Andouille are pecan or hickory.
Cook thoroughly before serving - internal
temperature should register 160° F (71° C)
when tested with an instant read
thermometer. The andouille may then be
used as is, sliced thinly as an hors
d’oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked
Andouille may be frozen.
Nutritional information per suggested serving:
Calori es 339 (66% fr om fat) • carb. 2g •
pro. 27g • fat 24g • sat . fat 9g • chol . 68mg •
sod. 300mg • calc. 25mg • fiber 0g
RECIPES
CHICKEN, FETA &
SPINACH SAUSAGE
Makes 5 pounds (2.3 kg) sausage.
3 pounds (1.4 kg) boneless,
skinless chicken thighs
1 pound (454 g) boneless,
skinless chicken breast
8 ounces (227 g) crumbled
feta cheese
4 cloves garlic, peeled and
minced
1 tablespoon (15 ml) oregano
2 teaspoons (10 ml) basil
1 teaspoon (5 ml) chopped
lemon zest
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) freshly ground
black pepper
½ teaspoon (2 ml) red pepper
flakes
4 ounces (113 g) fresh spinach,
shredded/chopped
Remove gristle, cartilage and large
amounts of excess fat from the chicken,
cut into 1 - inch (2.5 cm) cubes. Place
chicken in a large bowl. Add feta cheese,
garlic, oregano, basil, lemon zest, salt,
pepper, and pepper flakes to chicken. Stir
to combine. Mixture can be ground
immediately, or covered and refrigerated
for up to 24 hours for a more intense
flavour. Just before grinding, stir shredded
spinach into chicken mixture.
Assemble Cuisinart™ Meat Grinder with
the Medium Cutting Plate. Grind chicken
mixture with the medium cutting plate of
the Cuisinar t™ Meat Grinder. Sausage
may be stuffed into prepared casings or
shaped into patties for cooking. Fresh
sausage should be cooked within
24 hours or double wrapped and frozen.
Cook thoroughly before serving - internal
temperature should register 170° F (77° C)
when tested with an instant read
thermometer.
Nutritional information per suggested serving:
Calori es 213 (46% from fat) • carb. 1g •
pro. 27g • fat 11g • sat. fat 4g • chol 94mg •
sod. 341mg • ca lc. 81mg • fiber 0 g
ITALIAN FENNEL SAUSAGE
Makes 4 pounds (1.8 kg) sausage
4 pounds (1.8 kg) pork butt
6 cloves garlic, peeled and minced
¼ cup (50 ml) Italian parsley leaves,
packed
1-½ tablespoons (25 ml) fennel seeds,
crushed
½ tablespoon (7 ml) oregano
2 teaspoons (10 ml) kosher salt
2 teaspoons (10 ml) freshly ground
pepper
Remove any gristle from meat. Cut into 1
- inch (2.5 cm) cubes. Place meat in a
large bowl and combine with remaining
ingredients. Cover and refrigerate for at
least 8 and up to 24 hours for best flavour.
Assemble Cuisinart™ Meat Grinder with
Fine or Medium Cutting Plate. Grind
sausage. Stuff sausage into prepared
casings, form into patties or leave loose
as needed. Fresh sausage should be
cooked within 24 hours or double
wrapped and frozen. Cook thoroughly
before serving - internal temperature
should register 160° F (71° C) when tested
with an instant read thermometer.
Nutritional information per suggested serving:
Calori es 183 (48% from fat) • carb. 1g •
pro. 22g • fat 9g • sat. fat 3g • chol. 7 3mg •
sod.244 • calc. 39mg • fiber 0g
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COUNTRY BREAKFAST
SAUSAGE
Pork is paired with turkey to make this
breakfast favourite a little lighter.
Makes 4 pounds (1.8 kg) sausage
2 pounds (907 g) boneless,
skinless turkey thighs
2 pounds (907 g) boneless pork
butt
1 tablespoon (15 ml) browning
sauce, such as Gravy Master™
1 teaspoon (5 ml) kosher salt
1-½ tablespoons (25 ml) rubbed
sage
2 teaspoons (10 ml) freshly ground
black pepper
1 teaspoon (5 ml) crushed red
pepper, optional
Remove any visible gristle from meat. Cut
turkey and pork into 1 - inch (2.5 cm)
cubes. Place meats in a large bowl and
add the remaining ingredients. Stir well to
combine. Cover and refrigerate for at least
8 and up to 24 hours.
Assemble Cuisinart™ Meat Grinder with
the medium cutting plate. Grind meat,
mixing turkey and pork evenly while
grinding. Ground sausage may be stuffed
into prepared casings or formed into
patties. Fresh sausage should be cooked
within 24 hours or double wrapped and
frozen. Cook thoroughly before serving internal temperature should register
170° F (77° C) when tested with an instant
read thermometer.
Nutritional information per suggested serving:
Calori es 225 (45% from fa t) • carb. 0g •
pro. 30g • fat 11g • sat. fat 4g • chol. 94mg •
sod. 173mg • c alc. 14mg • fibe r 0g
SPICY VENISON SAUSAGE
Adding some pork butt makes the
sausage a little moister, you may use
all venison if you wish.
Makes 4 pounds (1.8 kg)
3 pounds (1.4 kg) venison
1 pound (454 g) pork butt
1 cloves garlic, peeled and
minced
1-½ tablespoons (25 ml) kosher salt
1-½ tablespoons (25 ml) freshly
ground pepper
2 teaspoons (10 ml) sweet paprika
1 teaspoon (5 ml) honey
1 teaspoon (5 ml) cayenne pepper
½ teaspoon (2 ml) rubbed sage
½ teaspoon (2 ml) savory
Remove any visible gristle from meat. Cut
meats into 1 - inch (2.5 cm) cubes. Place
meats in a large bowl and add the
remaining ingredients. Stir well to
combine. Cover and refrigerate for at least
8 and up to 24 hours.
Assemble Cuisinart™ Meat Grinder with
the medium cutting plate. Grind meat,
mixing venison and pork evenly while
grinding. Ground sausage may be stuffed
into prepared casings or formed into
patties. Fresh sausage should be cooked
within 24 hours or double wrapped and
frozen. Cook thoroughly before serving internal temperature should register 160°
F (71° C) when tested with an instant read
thermometer. Venison sausage may also
be smoked in a homestyle smoker. Use
wood flavour of your choice, suggestions
would include hickory or mesquite.
Recommended smoking temperature is
175° - 200° F (79° - 93° C), and smoking
time should be 4 to 6 hours. Cook or
smoke sausage thoroughly before serving
- internal temperature should register
160° F (71° C) when tested with an instant
read thermometer.
Nutritional information per suggested serving:
Calori es 1170 (33% from fa t) • carb. 1g •
pro. 27g • fat 6g • sat. fat 2g •chol. 97mg •
sod. 431• cal c. 14mg • fiber 0g
WARRANTY
LIMITED THREE-YEAR
WARRANTY
We warrant that this Cuisinart product
will be free of defects in materials or
workmanship under normal home use for
3 years from the date of original purchase.
This warranty covers manufacturer’s
defects including mechanical and electrical
defects. It does not cover damage from
consumer abuse, unauthorized repairs or
modifications, theft, misuse, or damage
due to transportation or environmental
conditions.
Products with removed or altered
identification numbers will not be covered.
This warranty is not available to retailers or
other commercial purchasers or owners.
If your Cuisinart product should prove to
be defective within the warranty period,
we will repair it or replace it if necessary.
For warranty purposes, please register
your product online at www.cuisinart.ca to
facilitate verification of the date of original
purchase and keep your original receipt
for the duration of the limited warranty.
This warranty excludes damage caused
by accident, misuse or abuse, including
damage caused by overheating, and
it does not apply to scratches, stains,
discolouration or other damage to external
or internal surfaces that does not impair
the functional utility of the product. This
warranty also expressly excludes all
incidental or consequential damages.
Your Cuisinart product has been
manufactured to the strictest specifications
and has been designed for use only in
120 volt outlets and only with authorized
accessories and replacement parts.
This warranty expressly excludes any
defects or damages caused by attempted
use of this unit with a converter, as well as
use with accessories, replacement parts or
repair service other than those authorized
by Cuisinart. If the appliance should
become defective within the warranty
period, do not return the appliance to the
store. Please contact our Customer Service
Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
consumer_Canada@conair.com
Model: CMG-105C
To facilitate the speed and accuracy of your
return, please enclose:
• $10.00forshippingandhandlingofthe
product (cheque or money order)
• Returnaddressandphonenumber
• Descriptionoftheproductdefect
• Productdatecode*/copyoforiginal
proof of purchase
• Anyotherinformationpertinenttothe
product’s return
*Productdatecodecanbefoundonthe
underside of the base of the product.
The product date code is a 4 or 5
digit number. Example, 90630 would
designate year, month & day (2009, June
30th).
Note: We recommend you use a traceable,
insured delivery service for added
protection. Cuisinart will not be held
responsible for in-transit damage or for
packages that are not delivered to us.
To order replacement parts or accessories,
call our Customer Service Centre at 1-800472-7606.
For more information, please visit our
website at www.cuisinart.ca
Page 7
Cuisinart offers an extensive assortment of top quality products to make life
in the kitchen easier than ever. Try some of our other countertop appliances
and cookware, and Savor the Good Life
®
.
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©2012 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Visit our Website:
www.cuisinart.ca
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in Taiwan
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Any trademarks or service mark of third parties used herein
are the trademarks or service marks of their respective owners.
IB-10764-CAN
TM
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