Waring Pro MG105 - Manual (Page 7)

6
hELPFUL hINTS
• Grinding pieces of stale bread may help remove food residue
left in the Waring Pro ® Meat Grinder after use.
• Cut food into strips or cubes slightly smaller than the opening
on the 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 Waring Pro ®
Meat Grinder, wash parts in hot water, and reassemble. When
possible, alternate meat with bread. 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.