Waring-pro MG855 User Manual download pdf (Page 5)

CUTTING PLATES

Fine Cutting Plate – Great for spreads, patés, 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, or for

vegetables

THESE PLATES ARE NOT DISHWASHER-SAFE. PLEASE

HAND-WASH ONLY!

HELPFUL HINTS

• Grindingstalebreadpiecesmayhelpremovefoodresidueleftin

the meat

grinder after use.

• Cutfoodintostripsorcubesslightlysmallerthantheopeningon

the large die-cast hopper.

• Makesurefoodisfreeofbone,toughtendon,nutshells,etc.

before grinding.

• Rawmeatandfishshouldbethoroughlychilled(notfrozen)

before grinding to reduce the loss of juices. 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 meat grinder, wash 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 grinding mechanism for better processing

results.

• For best drying results, prepare sausage a day or two prior to

use.

• When using the large sausage attachment, it is not necessary to

use the sausage-making ring (See page 2, part #15).

TO MAKE SAUSAGES

The sausage attachments allow you to blend meats and spices for

homemade sausages.

• 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 off salt.

• Meatsshouldbecutintocubesthatwillfitthroughthelarge

die-cast hopper opening and mixed with seasonings before mak-

ing sausages.

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Waring-pro MG855 User Manual Page 5