Kalorik MGR 38593 User Manual
0W
Copies of the I/B. Please reproduce them without any changes
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page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
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Picadora de Carne
Meat Grinder
Hachoir à Viande
www.KALORIK.com
MGR 38593
120V~60Hz – 40
Front cover page (first page)
Assembly page 1/48
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except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
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I/B. Don’t change the page numbering. Keep the language integrity.
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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. To protect against electrical shock do not immerse cord, plug, or
the appliance in water or other liquids.
3. Close supervision is necessary when the appliance is used by or
near children. This appliance is not recommended for use by
children.
4. Please keep out of reach of children and pets. This product is not
intended for use by children, by persons with reduced physical,
sensory, or mental capabilities, or lacking experience or
knowledge, unless they have been given supervision or instruction
concerning the use of the product, by a person responsible for
their safety. Extra caution is always necessary when using this
product.
5. Do not leave the appliance unattended while it is running.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return appliance to the nearest authorized service
facility for examination, repair, or adjustment.
7. Unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
8. Check that the control is set to OFF before plugging the cord into
the wall outlet. To disconnect, turn the control to OFF, then
remove plug from wall outlet.
9. Do not let the cord hang over the edges of tables or counters,
contact sharp edges, or touch hot surfaces.
10. Do not pull on the power cord to disconnect. Use the plug.
11. Never move the appliance by pulling on the cord and never
hang it by the cord. Make sure the cord cannot get caught in
any way. Do not wind the cord around the appliance and do
not bend it.
12. Never put the unit near a hot burner, in an oven, or in a
dishwasher.
2
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
13. Avoid contact with moving parts.
14. Never feed food into the appliance by hand; always use the
pusher. Keep hands, hair, clothing, and utensils away from
moving parts during operation to reduce the risk of personal injury
and/or damage to the appliance.
15. NEVER PUT YOUR FINGERS NEAR THE FOOD CHUTE WHILE THE
GRINDER IS IN OPERATION.
16. Do not use fingers to scrape food away from the cutting blade
while the appliance is in operation. Cut type injury may result.
17. Do not use outdoors or use for other than intended use.
18. Warning: the cutting blade is sharp; handle with care both when
using and when cleaning.
19. Only use the appliance for domestic purposes and in the way
indicated in these instructions. Follow the instructions concerning
the assembly of the accessories before starting the appliance.
20. Never immerse the appliance in water or any other liquid for any
reason whatsoever.
21. Never use the appliance outdoors and always place it in a dry
environment. Never plug the appliance in where water may
flood the area.
22. Stand the appliance on a sturdy and stable surface. Ensure that
the appliance is not placed near the surface’s edges where it
can be pushed off or fall.
23. Only use the unit when it is completely assembled.
24. This kind of appliance cannot function continuously; it is not a
professional type of appliance. It is necessary to make temporary
stops. Check the section « Important information » in the
instruction manual.
25. You must keep this appliance clean, as it is in direct contact with
food.
26. Never use abrasive cleaning agents or abrasive cloths when
cleaning the unit.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
3
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Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
POLARIZED PLUG INSTRUCTIONS
This appliance 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 the outlet
perfectly, reverse the plug. If it should still not fit, contact a qualified
electrician. Do not modify the plug in any way.
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in, or tripping over a longer cord.
Extension cords may be used if care is exercised in their use.
• The electrical rating of the extension cord should be at least
that of the appliance. If the electrical rating of the extension
cord is too low, it could overheat and burn.
• The resulting extended cord should be arranged so that it will
not drape over the counter top or tabletop where it can be
pulled on by children or tripped over.
IMPORTANT INFORMATION
This appliance is not for professional use. You should follow the
requested breaks. Failure to follow this instruction carefully may result
in damage to the motor. Please refer to the rating label for the
maximum continuous usage time (KB xx min where xx is the maximum
usage time). The appliance in this case shall not be used
continuously for more than 10 minutes. The break should last at least
30 minutes after 10-minutes of continuous use.
4
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
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PART DESCRIPTION
1 Reverse knob + ON / OFF switch
2 Head release knob / locking
latch
3 Motor housing
4 Head inlet
5 Pusher with lid
6 Filling tray / Hopper
7 Head
8 Worm / Feed screw
9 Star-shaped cutting blade
10 Cutting plate (fine)
11 Cutting plate (medium)
12 Cutting plate (large)
13 Sausage attachment (Large)
14 Sausage attachment (Thin)
15 Sausage ring attachment
16
Sealing ring
Note: the cutting plates and other attachments are stored in the
food pusher!
BEFORE THE FIRST USE
It is necessary to clean all accessories (see paragraph "Cleaning and
care") and to pat them dry. Caution: blades are sharp! Do not
immerse the motor housing in water!
5
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
C
orrect Way
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
ASSEMBLY OF THE ACCESSORIES AND OPERATION
Make sure that the power cord is unplugged and that the ON/OFF
switch is in the OFF position before assembling the accessories. This
should be observed each time you assemble or replace the
accessories.
• Place the head (7) into the head inlet (4) with the vertical
feeding tube of the head placed at an angle.
• Press the locking latch (2) and, while holding the head with one
hand, lock it tightly in place by turning clockwise.
• Insert the feed screw (8) into the horizontal tube, inserting the
geared part first. Turn it slightly, if needed, until it is completely
inserted into the horizontal tube of the head (7).
• Position the star shaped cutting blade (9) on the feed screw’s
shaft.
Caution! It is very important to place the star-shaped blade in the
right position! The flat side shall be facing out, while the rounded
polished side shall be towards the feed screw. Failure to properly
position the star shaped blade will damage your appliance, the feed
screw, or the cutting plate!
• Assemble the cutting plate of your choosing (10) (11) or (12).
According to the disc/plate you choose, you can mince meat
either coarsely or finely. Attach one of the 3 discs supplied onto
the blade, making sure that its pin locks precisely into the
corresponding notch on the head.
Incorrect Way!
6
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except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
• Then firmly screw on the sealing ring (16) by turning it clockwise
to tighten the feed screw (8), blade (9), and cutting plate (10)
(11) or (12) together. When screwing on the sealing ring, we
advise that you press the disc to make sure that its securing pin
stays in the right position.
• Put the filling tray / hopper on the vertical feeding tube.
HOW TO GRIND FOOD
• Cut the meat into pieces approximately 1” to 1 ½” in size and
put these pieces on the filling tray.
• Plug the appliance into a wall outlet and switch it on with the
ON/OFF switch. The unit always needs to be on before adding
food!
• Put a tray, a shallow plate, or a large bowl under the head to
collect the minced meat.
• Place the meat in the food tray. Use pusher to feed the meat in
the tube, one piece at a time, and press when needed.
• The pusher allows you to press the pieces of meat towards the
feed screw in order to lead the food towards the blade.
Note: Do NOT press too strongly, as you might block the appliance. If
this happens, see instructions below in paragraph “IN CASE THE
MOTOR IS BLOCKED OR CANNOT BE SWITCHED ON”.
Note: during use, tighten the sealing ring regularly as necessary.
• Once all the meat has gone through the grinder, turn the unit off,
unplug it. Remove the screw ring, the cutting plate, and the
cutting blade.
• Depending on the type of meat, we advise that you let the
machine rest for approximately 30 minutes after each continuous
operation cycle of 10 minutes. The meat grinder can mince up 4
lb. of raw meat per minute (results may vary depending on the
type of meat and the cutting plate used).
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
CUTTING PLATES
Fine Cutting Plate: great for spreads, pates, baby food, and
hamburgers.
Medium Cutting Plate: great for ground meat used in soups or for
relishes, or sausages.
Coarse Cutting Plate: Great for ground meat used in chili, or terrines
or for vegetables, onions, etc.
Do NOT clean the plates in the dishwasher! Hand-wash only!
HOW TO MAKE SAUSAGES
The sausage attachments allow you to blend ground meat and
spices for delicious and fresh homemade sausages.
• Prepare the meat by grinding it first. Season to taste.
• Assemble the meat grinder as previously, until you reach the step
where you place the star-shaped cutting blade (9).
• Instead of the metallic cutting plate, place the plastic sausage
ring attachment (15) immediately after the blade (9), making
sure that the notch on the ring locks in with the pin on the
grinding head.
• Place one of the sausage tube attachments on the ring (large
(13) or small (14)).
• Firmly screw on the sealing ring by turning it clockwise to lock all
parts in place.
Note: When using the large sausage attachment, it is not necessary
to use the sausage-making ring (15).
8
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
• Slide the moist sausage
casing (“skin”) all over
the end of the sausage
attachment, leaving
approximately 2”
overlapping the end of
the attachment.
• Place the seasoned
meat into the large die
cast hopper and turn the
unit on. Push the meat
into the opening of the
hopper using the pusher,
until the mixture appears
at the end of the
sausage attachment.
Turn off the appliance and tie a knot the end of the casing.
• Turn the appliance back on and start filling the casing slowly, into
a long sausage. Keep the sausage casing moist by watering
frequently. Continue filling the casing, until all the meat has been
used or until the casing is approximately 2” from being
completely full
• When sausage is fully formed, turn the unit off and tie a knot at
the end of the casing.
• Sausages can be made to the desired length by twisting the
casing at regular intervals, to create links.
Note: To avoid over-stretching and splitting the casing, do not make
the sausage too thick. Keep casings moist by moistening them
frequently. The meat mixture will expand slightly during cooking so
do not overfill.
9
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
IN CASE THE MOTOR IS BLOCKED OR CANNOT BE
SWITCHED ON
In the event that the motor slows down or stops, it is possible that
meat is blocking the grinder. In this case, immediately stop the
appliance and use the reverse (REV) switch. To do so, first switch off
the meat grinder (0 position), then press the reverse switch, 3
consecutive times. The feed screw will start rotating in the other
direction; the meat will move in the other direction as well,
sometimes back up into the feeding tube and release the clog. To
stop the reverse function, simply release the reverse switch. You can
now press the on/off switch again and resume normal operation.
Should the motor still be blocked, unplug the appliance and
disassemble its attachments. Be very careful when handling the
blade, as it is very sharp.
IMPORTANT! If the motor overheats after a long usage or because of
a motor jam, it will switch off automatically and the control switches
will become unresponsive. If this happens, let the motor cool down
completely, for 30 minutes at least. Then press on the “RESET” button
underneath the appliance to reset the safety circuit breaker that
protects your appliance. This will enable normal operation again.
10
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Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
HELPFUL HINTS
• Grinding dry bread pieces may help remove most of the food
residue left in the appliance after use.
• Cut food into strips or cubes slightly smaller than the opening on
the large die-cast hopper.
• Make sure the food is free of bone, tough tendons, nutshells, etc.
before grinding.
• Raw meat and fish should be thoroughly chilled (not frozen)
before grinding to reduce the loss of juices and to ensure a better
consistency.
• 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 appliance, wash the 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 the grinding mechanism first, for better
processing results.
• For best cooking results, prepare sausages a day or two prior to
cooking.
• Meats can be seasoned before or after grinding.
CLEANING AND CARE
• As it is in direct contact with food, it is necessary to clean the
appliance thoroughly after each use!
• Always switch the appliance off and let it cool down before
cleaning it.
• Clean the motor part with a soft, damp cloth.
• Never use harsh or abrasive cleaners.
• Clean all the accessories and attachments with lukewarm water
and mild detergent, rinse, and dry. REMOVABLE PARTS ARE NOT
DISHWASHER SAFE!
• Use extreme caution when handling the blade and the cutting
plates!
11
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except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
• The cutting blade and cutting plates should be coated with
cooking oil after washing and then wrapped in grease-proof
paper to keep them lubricated and rust-free.
• Never immerse the motor unit in water or other liquid.
• The pusher has a lid. You can store all the attachments (the
sausage tubes, ring and the cutting plates) in the pusher!
RECIPES
Chicken, Feta and Spinach Sausage
Makes 5 pounds of sausage:
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
8 ounces crumbled feta
4 garlic cloves, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the chicken,
and cut into 1-inch cubes. Place chicken in a large bowl. Add feta cheese,
garlic, oregano, basil, lemon zest, salt, pepper, and pepper flakes to the
chicken. Stir to combine. Just before grinding, stir shredded spinach into
chicken mixture. Mixture can be ground immediately, or covered and
refrigerated for up to 24 hours for a more intense flavor. Assemble the appliance
with the medium cutting plate. Grind the chicken mixture with the medium
cutting plate. Assemble unit for sausage making (follow “To make sausages”
instructions on page 6). 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 / 75 C when tested with an instant-read
thermometer.
Nutritional information per 4 oz. serving:
Calories 213 (46% from fat)·carb. 1g·pro. 27g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 341mg·calc. 81mg·fiber 0g
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
Italian Fennel Sausage
Makes 4 pounds sausage
4 pounds Boston butt
6 garlic cloves, peeled and minced
1/4 cup Italian parsley leaves, packed
1 ½ tablespoons fennel seeds, crushed
½ tablespoons oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1-inch 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 flavor. Assemble the appliance with the fine or
medium cutting plate. Grind meats. Assemble the unit for sausage making
(follow “To make sausages” instructions on page 6). Stuff sausage into the
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 when
tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 183 (48% from fat)·carb. 1g·pro. 22g·fat 9g·sat. fat 3g
·chol. 73mg·sod. 244·calc.39mg·fiber 0g
Andouille Sausage
With its distinctly smoky flavor, 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 of sausage
3 pounds boneless Boston butt (or half turkey for a lighter sausage)
4-6 large garlic cloves, peeled and minced
1 teaspoon browning sauce such as Gravy MasterTM
2 teaspoons kosher salt
2 tablespoons sweet paprika
1/2-1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
1/8 teaspoon allspice
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except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
Remove any gristle from meat. Cut into 1-inch 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 flavor. Assemble appliance with the medium or
large cutting plate. Assemble the unit for sausage making (follow “To make
sausages” instructions on page 6). Grind meats. Stuff sausage into prepared
casings, tying off links into desired lengths. Sausage may then be smoked in a
home-style smoker. The recommended smoking temperature is 175。-200。F 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 when tested with an instant-read thermometer. The
Andouille may then be used as is, sliced thinly as a hors d’oeuvre, or as an
ingredient in jambalaya, gumbo, or other Cajun dish. Smoked Andouille may be
frozen.
Nutritional information per 4 oz. serving:
Calories 339 (66% from fat)·carb. 2g·pro. 27g·fat 24g·sat. fat 9g
·chol. 68mg·sod. 300mg·calc. 25mg·fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favorite a little lighter.
Makes 4 pounds of sausage
2 pounds boneless, skinless turkey thighs
2 pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy MasterTM
1 teaspoon kosher salt
1 ½ tablespoons rubbed sage
3 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into 1-inch 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 the appliance with the medium cutting plate. Grind the meat, mixing
the turkey and pork evenly while grinding. Assemble the unit for sausage
making (follow “To make sausages” instructions on page 6). 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 when
tested with an instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 225 (45% from fat)·carb. 0g·pro. 30g·fat 11g·sat. fat 4g
·chol. 94mg·sod. 173mg·calc. 14mg·fiber 0g
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MGR 38593 - 141121
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International USA. The
page must be reproduced and folded in order to obtain a booklet
A5 (+/- 148.5 mm width x 210 mm height). The page must be folded
in order to keep the good numbering when you turn the page of the
I/B. Don’t change the page numbering. Keep the language integrity.
Print only what is inside the frame.
Spicy Venison Sausage
Adding some Boston butt makes the sausage a little moister. You may create
these sausages using only venison, if desired.
Makes 4 pounds of sausage
3 pounds venison
1 pound Boston butt
1 garlic cloves, peeled and minced
1 ½ tablespoons kosher salt
1 ½ tablespoons freshly ground pepper
2 teaspoons sweet paprika
1 teaspoon honey
1 teaspoon cayenne pepper
½ teaspoon rubbed sage
½ teaspoon thyme
Remove any visible gristle from meat. Cut meats into 1-inch 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 the appliance with the medium cutting plate. Grind the meat, mixing
the venison and pork evenly while grinding. Assemble the unit for sausage
making (follow “To make sausages” instructions on page 6). 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 when
tested with an instant-read thermometer. Venison sausage may also be smoked
in a home-style smoker. Use wood flavor of your choice, suggestions would
include hickory or mesquite. Recommended smoking temperature is 175。-200。F
and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly
before serving—internal temperature should register 160。F when tested with an
instant-read thermometer.
Nutritional information per 4 oz. serving:
Calories 1170 (33% from fat)·carb. 1g·pro. 27g·fat 6g·sat. fat 2g
·chol. 97mg·sod. 431·calc. 14mg·fiber 0g
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