Waring MG800 - Manual (Page 5)

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three times. Then, turn the Meat Grinder “On” again. If the Waring
Pro™ Professional Meat Grinder should get jammed again, you may
need to switch it Off, unplug, disassemble the grinder/feeder head,
and clean the internal parts.
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 Waring Pro™ Professional 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 tendons, 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 Waring Pro™ Professional
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).