INSTRUCTION & RECIPE BOOKLET
For use with
SM-55C & SM-70C
Stand Mixers
Large Meat Grinder Attachment
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SM-MGC
IMPORTANT
SAFEGUARDS
6. The use of attachments not
recommended or sold by Cuisinart
may cause fire,
electric shock or injury.
When using an electrical appliance,
basic safety precautions should always
be followed, including the following:
READ ALL INSTRUCTIONS
1.
BEFORE USING.
2. Switch off and unplug your
™
Cuisinart
fitting or removing the Large Meat
Grinder Attachment, after use and
before cleaning.
3. Close supervision is necessary
when any appliance is used by
or near children. Cuisinart
recommend the use of this
appliance by children.
NEVER FEED FOOD BY HAND;
4.
ALWAYS USE THE PUSHER.
Avoid contact with moving parts
and fitted attachments. To reduce
the chances of bodily injury and/or
damage to the stand mixer or meat
grinder attachment, keep hands,
clothing, cooking utensils, etc.,
away from the moving parts during
operation.
5. Do not use fingers to scrape food
away from discharge disc while
appliance is operating.
Injury may result.
Stand Mixer before
does not
7. Do not use more than one
attachment at a time.
8. Do not exceed the maximum
capacities listed in these use
and care instructions.
9. Do not use the stand mixer or
attachment if it is damaged
or if the cord is damaged. Have
it checked and serviced before
resuming use.
10. Do not use this attachment
for anything other than its
intended use.
11. Do not use outdoors.
Warning: the cutting blade
12.
is sharp; handle with care both
when using and when cleaning.
13. To protect against the risk of
electric shock do not put the power
unit in water or other liquid.
14. Do not let cord hang over
edge of table or counter.
15. Never leave your meat grinder
attachment unattended while the
stand mixer is running.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosure that may be of sufficient
magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.
1
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
NOTICE
The stand mixer has a polarized
plug (one blade is wider than the
other). To reduce the risk of electric
shock, this plug will fit in a polarized
outlet only one way. If the plug does
not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a
qualified electrician.
Do not modify the plug in any way.
INSTRUCTIONS
A short power-supply cord is provided
with the stand mixer to reduce the
risks resulting from becoming
entangled in or tripping over a
longer cord.
Longer extension cords are available
and may be used if care is exercised in
their use.
If a long extension cord is used,
the marked electrical rating of the
extension cord must be at least as
great as the electrical rating of the
appliance, and the longer cord
should be arranged so that it will
not drape over the countertop or tabletop where it can be pulled
on by children or tripped over.
UNPACKING
INSTRUCTIONS
1. Place the gift box containing your
Cuisinart
Stand Mixer Attachment on a flat
sturdy surface before unpacking.
2. Remove the instruction booklet,
tray.
3. Remove the grinding plates, push
er, sausage-making ring and both
sausage nozzles. Carefully remove
the grinding plates.
4. Lift the corrugated insert that con
tains the grinder body out
of the gift box and remove the
grinder body. Remove the wrench.
™
Large Meat Grinder
-
-
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
DO NOT OPEN
2
5. Unscrew the ring nut and remove
the protective cardboard insert
from in front of the cutter. Use
caution; the blades are sharp.
To assemble the meat grinder attachment, follow Assembly Instructions on
page 4. Replace all
packaging materials inside box
and save the box for repackaging.
Before using for the first time:
Wash all parts according to Cleaning
and Maintenance on page 5.
6. Tray
7. Pusher
8. Pusher Lid
9. Sausage-Making Ring
10. Large Sausage Nozzle
for thicker sausages
11. Small Sausage Nozzle
for thinner sausages
12. Three Grinding Plates
a. Fine
for hamburgers, spreads
or pâtés
PARTS AND DIAGRAMS
1. Grinder Body
2. Feed Screw
3. Cutter
4. Ring Nut
5. Wrench
10
11
7
b. Medium
c. Coarse
8
12b
for stew or relishes
for chili or vegetables
12c
12a
6
9
3
1
5
34
2
ASSEMBLY
INSTRUCTIONS
1. Insert the feed screw, long,
straight metal side first, into the
front end of the grinder body.
2. Place the cutter, blade side
facing out, over the square base of
the stem on the feed screw. Make
sure the cutter is securely in place.
Misplacement of the cutter
could damage your grinder.
OPERATION
LARGE MEAT GRINDER
1. Pull the slow speed outlet cover
release lever on your Cuisinart
Stand Mixer to the right to open
the outlet cover.
2. Pull the slow speed outlet cover
release lever again and connect
the meat grinder to the slow
speed outlet in the upright position. Turn the meat grinder both
ways until it locks
in place.
™
No (upside down) Yes
3. Fit one of the grinding plates onto
the feed screw stem with the small
grinding plate notch over the pin
on the grinder body.
4. Fit the ring nut over the grinding
plate and turn it clockwise until it is
loosely secured to the body.
3. Tighten the ring nut by turning
it clockwise.
4. Fit the tray onto the top of the
meat grinder and put the dish/tray
cover under the meat
grinder to catch the food.
5. Cut meat into long 1-inch
(2.5 cm) wide strips.
6. Turn the stand mixer to speed
5 and then drop the meat strips
into the meat grinder one piece at
a time. Gently use the pusher to
push the food through one piece
at a time. Do not push hard –
this could damage your meat
grinder.
Note: Thaw all frozen food
thoroughly before grinding.
4
SAUSAGE MAKER
1. If skin casing is being used, soak it
in cold water for 30 minutes before
you begin.
2. Insert the feed screw into the front
end of the grinder body.
Be careful not to overfill.
Create sausages by stopping the
stand mixer and twisting
the casing.
NOTE: Meat must be ground before
the sausage maker is used.
3. Place the sausage-making ring
over the square base of the stem
on the feed screw with the notch
over the pin on the grinder body.
4. Open up the sausage casing with
a jet of water. Put the sausage
nozzle of your choice under
running tap water and pull the
casing over the nozzle leaving
approximately 2 inches (5 cm)
overhanging at the end.
5. Insert the sausage nozzle with
casing attached onto the meat
grinder and screw the ring nut
on to secure.
6. Pull the slow speed outlet cover
release lever on your stand mixer
to the right to open the outlet
cover.
7. Pull the slow speed outlet cover
release lever again and insert
the meat grinder into the outlet
in the upright position. Turn the
meat grinder both ways until it
locks in place.
CLEANING AND
MAINTENANCE
• Remove the ring nut manually
or with the wrench if it is fastened
too tight.
• Disassemble and wash each
part in warm soapy water. Dry
all of the parts thoroughly.
Do not put any of the metal
parts in a dishwasher.
Pusher and Wrench are top
rack dishwasher-safe.
• Reassemble.
• Wipe the grinding plates with
vegetable oil and wrap each plate
with greaseproof paper. This will
prevent discolouring/rusting.
• Store the sausage attachments
and grinding plates inside the
pusher and attach the lid.
Tray,
8. Fit the tray onto the top of the
meat grinder.
9. Turn the stand mixer to speed 5
and gently use the pusher to push
the food through. Do not push
hard – this could damage your
meat grinder.
10. As the casing fills, slowly push
it off the nozzle. Keep casing moist
by wetting it frequently.
5
TIPS AND HINTS
A wide variety of meat dishes,
homemade sausages, chunky spreads,
relishes, baby food and pureés are all
great ways to use the meat grinder.
With your own meat grinder you know
exactly what is going into your food.
You are able to control the ingredients
you use such as cuts of meat, fat, salt,
and additives.
•
For grinding
Fine plate — use for finely ground
textured items, such as pâté, baby
food, hamburger.
Medium plate — use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
For making sausages — for
•
casings, 2 feet (.6 m) of medium
hog casings accommodates 1
pound (500g) of meat.
•
If using natural casings, soak in
water for at least 30 minutes to
an hour and then allow lukewarm
water to run through the entire
casing to remove any salt.
• Casings can be difficult to find. The
best places to try are either your
local butcher or websites geared to
sausage making.
Coarse plate — use for coarse
ground textured items such as
ground beef for chili, relishes,
vegetables, and salsas.
• Be sure to refrigerate any ground
meats immediately. Cook or freeze
within 1 or 2 days.
• For a tasty meatloaf, use a ratio
of 50% beef, 25% veal and 25%
pork. Use the fine or medium plate
for grinding. A great recipe to try
is Meatloaf with Mushrooms in the
Cuisinart
™
Stand Mixer recipe book.
• To grind bread for breadcrumbs
make sure to use dry or toasted
bread.
• When grinding meats or filling
sausage: after the last piece of
meat has gone through the grinder,
place a slice of bread through the
machine in order to clear the last
bit of ground meat or to clear the
sausage nozzle of ground meat.
6
Recipes
Breakfast Sausage
This is a great recipe for
making sausage patties.
Makes about 3¼ pounds (1.6 kg) of
sausage or 14 to 16 four-inch (10
cm) sausage links
36 ounces (1 kg) ground
turkey (can use very lean)
12 ounces (340g)
lean ground pork
1 cup (250 ml) very finely
chopped tart apple
3 tablespoons (45 ml) very
finely minced onion
6 tablespoons (90 ml)
chopped fresh parsley (3
tablespoons(45 ml) dried
parsley)
3 teaspoons (15 ml)
rubbed sage
1½ teaspoons (7 ml) thyme
1 tablespoon (15 ml)
kosher salt
¾ teaspoon (3.75 ml) freshly
ground black pepper
¾ teaspoon (3.75 ml) paprika
into a mixing bowl. Grind a slice
of bread last to get any remaining
meat through the meat grinder. If
making patties, form them and cook
immediately, or wrap well with plastic
and refrigerate.
For stuffing sausages:
Wash the meat grinder attachment
well. Give the parts a final rinse in cold
water and dry them well. Assemble
the sausage maker using the large
sausage nozzle, and then attach it
to the stand mixer. Tie the end of
the casings. Place ½ the ingredients
into the tray. Slowly feed the ground
meat mixture into the feed tube with
the pusher. Support the casing with
your hand. Fill each sausage until it is
about 4 to 5 inches (10 - 12.5 cm)
long. Fill the sausage firmly but do not
over-fill, as the sausage can burst.
Stop the stand mixer at each 4 to 5
inch (10 - 12.5 cm) interval to twist
the sausage into links. Continue with
the remaining meat. Place a slice of
bread through the sausage maker to
remove any meat left in the sausage
nozzle. Prick the casings randomly
with a toothpick to release any air that
has been trapped.
Cook or freeze sausage immediately.
Sausage may be refrigerated for up to
two days.
Place all ingredients listed in a large
stainless steel bowl. Wrap well with
plastic and place in refrigerator
overnight.
Assemble the meat grinder
attachment fitted with the coarse
grinding plate. Attach meat grinder to
the stand mixer. Turn the stand mixer
to speed 5 and grind all ingredients
7
Sweet Italian Sausage
Makes about 3 pounds (1.5 kg) of
sausage or 15 to 16 sausage links
For stuffing sausages:
Wash the meat grinder attachment
well. Give the parts a final rinse in
cold water and dry them well.
3 pounds (1.5 kg) pork butt,
cubed into 1-inch
(2.5 cm) pieces
1 tablespoon (5 ml)
chopped garlic
2 tablespoons (30 ml) fennel
seeds, toasted
3 tablespoons (45 ml)
chopped fresh parsley
2¼ teaspoons (11 ml)
kosher salt
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) fresh
ground black pepper
2 tablespoons (30 ml)
white wine
Place all ingredients listed in a large
stainless steel bowl. Wrap well with
plastic and place in refrigerator
overnight.
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach it to the
stand mixer. Turn the stand mixer
to speed 5 and grind all ingredients
into a mixing bowl. Grind a slice
of bread last to get any remaining
meat through the meat grinder. If
you are making sausage patties,
form patties and either cook
immediately or wrap well with
plastic and refrigerate.
Assemble the sausage maker using
the large sausage nozzle, and then
attach it to the stand mixer. Tie
the end of the casings. Place the
ingredients into the tray. Slowly feed
the ground meat mixture into the
feed tube with the pusher. Support
the casing with your hand. Fill each
sausage until it is about 4 to 5
inches
(10 - 12.5 cm) long. Fill the sausage
firmly but do not over-fill, as the
sausage can burst. Stop the
stand mixer at each 4 to 5 inch
(10 - 12.5 cm) interval to twist the
sausage into links. Continue with
the remaining meat. Place a slice of
bread through the sausage maker
to remove any meat left in the
sausage nozzle. Prick the casings
randomly with a toothpick to release
any air that has been trapped.
Cook or freeze sausage immediately.
Sausage may be refrigerated for up to
two days.
For Hot Italian Sausage, add
1 teaspoon (5 ml) cayenne pepper
and 1 tablespoon (15 ml) crushed
red pepper to the mixture.
8
Spicy Green Chile
Chicken Sausage
Makes about 3 pounds (1.5 kg) of
sausage or 15 sausage links
3 pounds (1.5 kg) dark
chicken meat, cut into
1-inch cubes
3 cloves garlic, chopped
3 shallots, chopped
¼ cup (50 ml) plus
2 tablespoons (30 ml)
chopped cilantro
4-5 jalapeño peppers, chopped
4 cans (4 ounces each)
(115 g) chopped green
chiles, well drained
3 teaspoons (15 ml)
kosher salt
3 tablespoons (45 ml) tequila
Place all ingredients listed in a large
stainless steel bowl. Wrap well with
plastic and place in refrigerator
overnight.
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach to the stand
mixer. Turn the stand mixer to
speed 5 and grind all ingredients
into a mixing bowl. Grind a slice
of bread last to get any remaining
meat through the meat grinder. If
you are making sausage patties,
form patties and either cook
immediately or wrap well with
plastic and refrigerate.
For stuffing sausages:
Wash the meat grinder attachment
well. Give the parts a final rinse in
cold water and dry them well.
Assemble the sausage maker using
the large sausage nozzle, and then
attach to the stand mixer. Tie the
end of the casings. Place ½ the
ingredients into the tray. Slowly feed
the ground meat mixture into the
feed tube with the pusher. Support
the casing with your hand. Fill each
sausage until it is about 4 to 5
inches
(10 -12.5 cm) long. Fill the sausage
firmly but do not overfill as the
sausage can burst. Stop the
stand mixer at each 4 to 5 inch
(10 - 12.5 cm) interval to twist the
sausage into links. Continue with
the remaining meat. Place a slice
of bread through the stand mixer to
remove any meat left in the sausage
nozzle. Prick the casings randomly
with a toothpick to release any air
that has been trapped.
Cook or freeze sausage immediately.
Sausage may be refrigerated for up to
two days.
9
Mushroom Walnut
Spread
Serve as an hors d’oeuvre with
sliced French bread, pita wedges,
bagel chips, or crackers.
Makes about 2½ cups (625 ml)
3 ounces (85 g) walnut
pieces, lightly toasted
3 shallots (2 ounces) (60g),
peeled, cut into 1-inch
(2.5 cm) pieces
3 cloves garlic, peeled
¼ ounce (7 g) mushrooms,
cleaned
4-5 tablespoons (60-75 ml)
unsalted butter
4 teaspoons (20 ml)
herbes de Provence
3 teaspoons (15 ml)
kosher salt
3 tablespoons (45 ml) dry
sherry or brandy
3 ounces (85 g) lowfat
cream cheese, at room
temperature, cut into
1-inch (2.5 cm) chunks
3 teaspoons (15 ml)
Tabasco
®
or other hot
pepper sauce
3 teaspoons (15 ml)
fresh lemon juice
a separate container. Remove the
meat grinder attachment.
Over medium heat, melt butter in
a 3½-quart (3.3L) sauté pan. Add
the shallot, garlic, and mushroom
mixture, herbes de Provence, and
kosher salt. Cook until vegetables
are tender and mushrooms have
given up all of their juices, about
15 to 20 minutes. Raise heat to
medium-high and stir in sherry or
brandy and cook until evaporated.
Remove from heat and let cool.
Place the cream cheese in the
Cuisinart
™
mixing bowl. Insert
the flat mixing paddle into the
Cuisinart
™
stand mixer. Mix the
cream cheese on speed 3, and then
slowly increase to speed 7. Stop
the stand mixer once to scrape
the bowl and paddle, mix until
the cream cheese is smooth. Add
cooled mushroom mixture and mix
on speed 5 until incorporated. Add
chopped walnuts, also on speed 5,
and mix until incorporated. Mix in
the Tabasco and lemon juice. Taste
and adjust seasoning. Transfer to a
crock or serving bowl and chill for
at least 3 hours before serving. May
be made up to 2 days ahead.
Tabasco® is a registered trademark owned by
The McIlhenny Corporation.
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach it to the
stand mixer. Turn the stand mixer to
speed 5 and grind the walnuts into
a mixing bowl. Reserve. Grind the
shallots, garlic, and mushrooms into
10
Chili with
Black Beans
2 cans (15 ounces each)
(425 g) black beans,
drained, rinsed and
Freshly ground meat makes
the best chili.
Makes about 16 cups (4L) chili
2½ pounds (1.1 kg)
beef chuck, cut into
1-inch (2.5 cm)cubes
1¼ pounds (625 g)
pork shoulder, cut into
1-inch (2.5 cm) cubes
3 tablespoons (45 ml) extra
virgin olive oil, divided
3 cups (750 ml)
chopped onion
6 large cloves garlic, peeled
and minced
1½ cups (375 ml) chopped red
or green bell pepper
1
⁄3 cup (75 ml)chopped
jalapeño pepper
3-5 tablespoons (45-75 ml) chili
powder, to taste
1½ teaspoons (7 ml) oregano
drained again
2 tablespoons (30 ml)
cornmeal or masa harina
Assemble the meat grinder
attachment fitted with the coarse
grinding plate. Attach meat grinder
to the stand mixer. Turn the stand
mixer to speed 5 and grind the beef
and pork into a mixing bowl. Grind
a slice of bread last to get any
remaining meat through the grinder.
Heat half the olive oil over medium
high heat in a 6-quart (5.7L) Dutch
oven/stockpot until it covers
the bottom of the pan and is
shimmering. Add a third of the
ground meats, and cook without
turning until nicely browned, about
3 to 4 minutes; turn and brown on
the other side. Transfer to a plate
and repeat with the remaining meat
until all is browned. Pour off and
discard excess rendered fat.
3 cans (14 ounces each)
(397 g) diced tomatoes
with juices
2 tablespoons (30 ml)
tomato paste
1-2 chipotle chile peppers in
adobo sauce, chopped + 1
to 2 teaspoons
(5-10 ml) adobo sauce
2 cups (500 ml) beef stock
or broth
11
Reduce heat to low and add
remaining olive oil. Add onion and
garlic, cooking until vegetables are
softened and translucent. Add the
peppers, chili powder, and oregano,
and cook for 4 to 5 minutes, until
the peppers begin to soften and
the spices are fragrant. Stir in the
reserved browned meat, tomatoes
with juices, tomato paste, chipotle
chile(s) with sauce, and salt. Raise
the heat to high, add the stock and
bring to a boil. Reduce the heat
to low, cover loosely and simmer
over low heat for 1½ to 2 hours,
stirring every now and then. Stir in
the black beans and corn meal, and
simmer uncovered for an additional
20 to 30 minutes.
Serving suggestion: Serve with
shredded Cheddar cheese, a dollop
of sour cream, chopped green
onions, and diced avocado. Warm
cornbread would be good on the
side.
Recipe Notes:
• Chipotle chiles in adobo sauce
are available in cans in the ethnic
foods section of most grocery
stores. A chipotle chile pepper is
a dried smoked jalapeño with a
unique smoky, yet sweet, somewhat
chocolatey flavor. Adobo sauce is
made from ground chives, vinegar
and herbs. The chipotle is a hot
chile, and a small amount goes a
long way. The flavour it provides
is distinctive and integral to this
recipe. Unused portions may be
frozen.
• Chili is actually best when made
a day ahead to allow the flavours
to blend and develop. Stop the
cooking process before adding the
beans and cornmeal. Cool, cover
and refrigerate. When cold, remove
visible fat that has congealed.
Reheat and continue as recipe
directs.
12
NOTES
13
WARRANTY
LIMITED THREE-YEAR
WARRANTY
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
We warrant that this Cuisinart product
will be free of defects in material 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 or keep your original receipt for
the duration of the limited warranty.
If the appliance should become defective
within the warranty period, do not return the
appliance to the store. Please contact our
Customer Service Centre:
Email:
consumer_Canada@conair.com
Model:
SM-MGC
To facilitate the speed and accuracy of your
return, please enclose:
• $10.00 for shipping and handling of the
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original
• Any other information pertinent to the
* Product date code can be found on the
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.
product (cheque or money order)
proof of purchase
product’s return
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).
Toll-free phone number:
1-800-472-7606
To order replacement parts or accessories,
call our Customer Service Centre at
1-800-472-7606.
For more information, please visit our
website at www.cuisinart.ca
14
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™
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.
www.cuisinart.ca
Cuisinart
®
is a registered trademark of Cuisinart
100 Conair Parkway,
Woodbridge, Ontario L4H 0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Grills
©2009 Cuisinart
Printed in China
09CC15016
57719
IB-6392-CAN-A
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