Chefman Choice Cut Electric RJ46 User Manual page 17

COOKING TIPS
• You can run soft bread through Meat Grinder to remove manufacturer grease before first
use.
• The 3mm Grinding Plate is good to use for meats like cooked meats, pâté, bread crumbs,
bolognas, hot dogs and jerky.
• The 5mm Grinding Plate is good to use for coarse raw or cooked meats, hamburgers,
meatballs, meatloaf and most sausages like Breakfast, Polish or German.
• The 8mm Grinding Plate is good to use for chili, chorizo and chunky ground meat.
• While it's not required for the grinding process, we recommend chilling the cleaned
Loading Tray, Auger, Blade and Grinding Plates before use. Store these pieces away
in your freezer so you'll be ready to grind at a moment's notice. However, be sure that
beaded frozen condensation does not form as it could lead to rust.
• How to cut the meat before grinding all depends on personal preference and on the size
of the grinding head, or Chute. We recommend cutting meat into cubes no larger than
2 inches.
• Fatty cuts are best when grinding meat. When prepping meat, leave most of the fat in
the pieces of meat but remove the skin, bones and tough cartilage.
• Do NOT grind fibrous foods like nuts or ginger in the Meat Grinder.
• Cold meat grinds best. After you've cut the meat into pieces, pop them on a parchment-
lined baking sheet, cover with plastic wrap and leave in the freezer for about 20-30
minutes before you plan on grinding the meat. The goal is to have the meat cold and
firm, but not frozen. If you plan on grinding a lot of meat at once, you can always pop a
portion of the meat back in the freezer for a few minutes as you grind the rest.
• Depending on what you're making, season the meat with fresh herbs and spices before
grinding for extra tasty results.
• For more tender results, some meats can be ground twice. However, fatty meats should
be ground only once.
• You can double-grind meat for a good ratio of the lean and fat in the mixture. For
example, if you wish to make hamburger out of a chuck roast, you might want to grind
the meat the first time with the Coarse Grinding Plate. Then grind it again using the Fine
Grinding Plate. Doing so ensures that the lean meat and the fat are completely mixed with
no clumps of fat. Typically, an 80-20 ratio mix (80% lean to 20% fat) or an 85-15 ratio
(85% lean to 15% fat) are the two best mixes for making hamburgers that will be grilled. If
you make your ground meat patties too lean (without enough fat) and grill them, they'll
become hard as rocks because all the fat will be cooked out of it.
RJ46
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