3 Cutting Blades Automatic Meat Grinder Electric 500 Watt For
Kitchen
SAUSAGE STUFFING ASSEMBLY
• Be sure grinder is unplugged.
• Attach grinder head to motor and install auger as previously
described in General Assembly
Instructions.
• Slide the stuffing plate onto auger. Grinding blade is not used
when stuffing.
• Slide one of the stuffing tubes through the funnel flange and
place in Grinder ring cap (stuffing
tube faces out). Stuffing tube size depends on the type of casing
you have chosen to use
• Firmly screw grinder ring onto Grinder head.
Specifications:
| Item number | MG-204191 | MG-204185 | 52021250 |
| Rate Power | 400W | 500W | 500W |
| Master Pack | 4pcs/ctn | 4pcs/ctn | 1pc/ctn |
| Measure | 19''x17''x17'' 485x435x435mm | 20''x18''x16'' 500x445x410mm | 16''x13''x14'' 410x335x345mm |
Description:
- Heavy-duty construction with #12 neck size
- Powerful 2/3 HP(500W) motor
- Grinds up to 5.5lb. of meat per minute
- Reverse function for easily un-jamming your grinder to maximize
output
- Includes 2 stainless steel cutting plates 3/16'' & 3/8'', a
stainless steel stuffing plate and a stainless steel cutting knife
- Comes with a set of 3/8'', 3/4'' and 1-1/8'' stuffing tubes
- Meat stomper included for accessories storage
- Item# 52021250
Handle lock star type for head of meat grinder:
Sausage Stuffing Directions:
| 1 | Properly prepare casing as directed on casing packaging |
| 2 | Place artificial or natural intestines onto sausage funnel |
| 3 | Load hopper with prepared meat and feed meat into grinder head
opening before operating unit |
| 4 | Do not operate grinder without meat in grinder head |
| 5 | Damage to auger and/or motor can occur |
| 6 | Plug in and turn switch to on position when ready to start |
| 7 | Begin to feed sausage mixture into the hopper opening |
| 8 | Hold the casing on the sausage tube in one hand and slowly let the
meat output pull the casing from the tube |
| 9 | Fill casing as desired by holding casing back on tube |
| 10 | Twist or tie the sausage into links as desired |
| 11 | Tie end of casing into a knot |
| 12 | It is recommended that 2 people perform sausage stuffing |
| 13 | Add small amounts of water to your ground meat when stuffing
sausage to improve output of meat through sausage stuffing tube |
Grinding Instructions:
⇒ For best results, trim all excess tendons, cartilage, cords and
blood clots and remove meat from bones
⇒ Optimal results occur when meat is chilled to 32-34℉ before
grinding
⇒ Cut meat into pieces that will easily fit in throat of grinder
head
⇒ Place cubed meat into tray
⇒ Be sure not to over fill the tray
⇒ Make sure the throat opening of the tray remains clear and open
⇒ Place a dish, bowl or tray under grinder head to catch ground
meat
⇒ Switch grinder to on position
⇒ Carefully begin to feed meat down the throat
⇒ Use plunger to push meat
⇒ Do not use fingers or utensils other than the plunger provided
⇒ Bodily injury may occur and you could damage your grinder
