Cabela's Heavy Duty Meat Grinder 33-0101-C - Manual (Page 3)

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WARNING!
1. DO NOT use the Grinder without the Tray
secured into place.
2. ALWAYS DISCONNECT Grinder from
power source before servicing, changing
accessories or cleaning the unit.
3. Plug the Grinder into a standard 120 Volt,
60 Hz wall outlet.
4. DO NOT USE the Grinder if the Power
Cord, Plug or any other parts are damaged. If
the Power Cord or the Grinder is damaged,
call Customer Service. DO NOT ATTEMPT TO
REPLACE THE CORD. Be sure to not allow
the Power Cord to drape into your work area.
Check that all parts are operating properly,
and perform the intended functions. Check
for alignment of moving parts or any other
conditions that may affect the operation.
5. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical
shock or injury.
6. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE
THE MAIN GRINDER BODY INTO WATER
OR LIQUID. BE SURE THE GRINDER IS
DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Wash all
parts by hand and thoroughly dry. Thoroughly
clean all parts that will come in contact with
food before using the appliance. NEVER rinse
appliance Grinder Motor under tap, only use a
moist cloth to clean the Grinder Motor Unit.
7. Reduce risk of unintentional starting. Make
sure the Power Switch is in the “OFF” position
before attaching to the power source.
8. KEEP FINGERS CLEAR of the Auger
and Cutting Blades AT ALL TIMES. NEVER
REACH INTO THE GRINDER, doing so may
cause serious injury. ALWAYS USE THE
PROVIDED STOMPER, NEVER FEED FOOD
BY HAND.
9.
NEVER use fingers to scrape food away
from the Grinding Plate while the Grinder is in
operation. SEVERE INJURY MAY RESULT.
10. NEVER LEAVE THE GRINDER
UNATTENDED. Be safe, DISCONNECT the
Grinder from power source before leaving the
work area. Close supervision is necessary
when any appliance is used near children. This
appliance is NOT to be used by children.
11. Wait until all moving parts have stopped
before you remove any part of the Grinder, or
before switching the Grinder in reverse.
12. TIE BACK loose hair and clothing, and roll
up long sleeves before operating the Grinder.
REMOVE ties, rings, watches, bracelets, or
other jewelry before operating the Grinder.
13. Be sure the Grinder is on a stable work
surface. Be sure all the Grinder Feet are
stable.
14. DO NOT attempt to grind bones, nuts or
other hard items.
15. DO NOT run Grinder without meat in the
Head. Severe damage to the Head and Auger
may occur.
16. WEAR EYE PROTECTION. Wear safety
glasses. Everyday eye glasses are not safety
glasses. Safety glasses conform to ANSI Z87.1
requirements. Note: approved safety glasses
have Z87 printed or stamped on them.
17. DO NOT use outdoors.
18. DO NOT use the Grinder while under the
influence of drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over
edge of work surface.
20. DO NOT attempt to operate the Grinder
if the Grinder itself is cold. The Grinder
temperature should be at least 45 o F (7 o C)
before beginning.
21. The Gear Housing and the Motor Cover
may become HOT during operation. This is
normal. DO NOT touch these parts during
operation or until they cool after use.
IMPORTANT SAFETY RULES
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
VENISON SAUSAGE
6 lb venison 6 lb lean pork ½ tsp sage
½ tsp cayenne pepper 2 tsp salt ½ cup honey
2 tsp pepper Sausage Casings (optional)
.
Grind the venison and pork through the coarse grinder plate using the grinding
instructions .
Add all the ingredients to the meat and mix well .
Regrind the mixed meat through the fine grinding plate using the grinding instructions .
Stuff the sausage into casings or shape into patties
CHORIZO (MEXICAN) SAUSAGE
2 lb lean pork trimming 2 medium onions, minced ½ cup cider vinegar
1 tbsp ground oregano 8 oz beef/pork fat Sausage casings
¼ cup ground red chili (mild or hot) 1 tsp ground cinnamon
8 cloves garlic, pressed
.
Grind the meat and fat through coarse grinder plate using the grinding instructions .
Add the onions, garlic, vinegar and seasonings (use chili to taste) .
Mix the ground meat and the seasonings, then place in a covered bowl and
refrigerate for at least one hour .
Stuff the sausage into casings to make 4” (10.2 cm) links
FRESH ITALIAN SAUSAGE - MILD/HOT
5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild sausage)
2 tsp coarse ground black pepper 1 tsp coriander 1 pint cold water
10 lb boneless pork butts Sausage casings
.
Grind the pork butts through the grinder plate of your choice using the grinding
instructions .
Add all the ingredients to the meat and mix well .
Stuff the sausage into casings to make 4” (10.2 cm) links
RECIPES