Loading ...
Loading ...
Loading ...
5
RJ46
BEFORE FIRST USE
1. Unbox and remove all packing materials from the inside and outside of the Meat Grinder.
2. Refer to the Features section on page 4 to make sure you have all parts and attachments.
3. Use a sponge and warm, soapy water to wash the Loading Tray, Food Pusher, Chute,
Auger, Blade, Grinding Plates and Sausage and Kibbeh Attachments (everything but the
Main Body). Dry thoroughly. Do NOT use abrasive cleaning agents or scouring pads when
cleaning.
4. Before plugging in the Meat Grinder, check that both switches are both turned to “Off.”
5. Read all instructions and follow them carefully.
Reminder: Use caution when handling raw meat. Ensure that it is fresh and properly stored,
before and after grinding. Always wash and dry all parts of the Meat Grinder thoroughly after
every use.
HOW TO USE
1. Cut meat into 1-inch to 2-inch cubes. Chill until firm.
2. Place the Meat Grinder on a flat, sturdy surface and ensure it’s not close to the edge of a
table or countertop where it can be pushed off or fall. Allow for enough space around the
Meat Grinder to avoid sources of heat and water. Since raw meat will be used, create a
designated workspace to avoid cross-contamination.
3. Hold the Main Body steady with one hand.
4. Insert the back of the Chute into the Inlet with the narrower tube facing up. Make sure the
top and bottom rivets fit into the matching divots of the Inlet. (Refer to Figure 1 on next
page for correct assembly.) Twist the Knob to secure the Chute in place.
5. Insert the non-spiral end of the Auger into the Chute ensuring that the hexagonal end fits
into the hexagonal hole in the Inlet. Note: The Auger should stay in place but will be slightly
loose until the rest of the attachments are secured.
6. Once the Auger is secure, place the Blade onto the Auger’s pin. Ensure that the curved,
smooth side is facing in and the raised sides are facing out towards you. Caution: This Blade
has sharp points and edges. (Refer to Figure 1 on next page for correct assembly.)
7. Select the appropriate Grinding Plate.
• Meat Grinding Plates Breakdown:
• 3mm- Fine--for cooked meats, pâté, bread crumbs, bologna, hot dogs and jerky.
• 5mm- Medium--for coarse raw or cooked meats, hamburgers, meatballs, meatloaf and
breakfast, Polish or German sausages.
• 8mm- Coarse--good to use for chili, chorizo and chunky ground meat.
OPERATING INSTRUCTIONS
Loading ...
Loading ...
Loading ...