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OPERATING INSTRUCTIONS
BEFORE FIRST USE
1.
Remove all packing materials and stickers, but don't throw away just yet! Reference the
Features section on page 4 to check that all parts are included.
2.
Unbox and remove all packing materials from the inside and outside of the Meat Grinder.
3.
Refer to the Features section on page 4 to make sure you have all parts and attachments.
4.
Use a sponge and warm, soapy water to wash the Loading Tray, Food Pusher, Chute,
Auger, Blade, Grinding Plates and Sausage and Kibbeh Attachments (everything but the
Main Body). Dry thoroughly. Do NOT use abrasive cleaning agents or scouring pads when
cleaning.
5.
Before plugging in the Meat Grinder, check that the switch is turned to "Off."
6.
Read all instructions and follow them carefully.
Reminder: Use caution when handling raw meat. Ensure that it is fresh and properly stored,
before and after grinding. Always wash and dry all parts of the Meat Grinder thoroughly after
every use.
HOW TO USE
1.
Cut meat into 1-inch to 2-inch cubes. Chill until firm.
2.
Place the Meat Grinder on a flat, sturdy surface and ensure it's not close to the edge of a
table or countertop where it can be pushed off or fall. Allow for enough space around the
Meat Grinder to avoid sources of heat and water. Since raw meat will be used, create a
designated workspace to avoid cross-contamination.
3.
Hold the Main Body steady with one hand.
4.
Insert the smooth (non-ridged) side of the Chute into the Inlet by slanting it towards the
switch side of the Main Body. Twist Chute upright and the Release Button will click to signify
the Chute is locked in place.
5.
Insert the pin end of the Auger into the Chute. Note: The Auger should stay in place but will
be slightly loose until the rest of the attachments are secured.
6.
Once the Auger is secure, place the Blade onto the Auger. Ensure that the curved, smooth
side is facing in and the raised sides are facing out towards you. Caution: This Blade has
sharp points and edges. (Refer to Figure 1 on next page for correct assembly.)
7.
Select the appropriate Grinding Plate.
• Meat Grinding Plates Breakdown:
• 3mm- Fine--for cooked meats, pâté, bread crumbs, bologna, hot dogs and jerky.
• 5mm- Medium--for coarse raw or cooked meats, hamburgers, meatballs, meatloaf and
breakfast, Polish or German sausages.
• 7mm- Coarse--good to use for chili, chorizo and chunky ground meat.
8.
Place the desired Grinding Plate on the pin in front of the Blade. Ensure the rivets on the
5
OPERATING INSTRUCTIONS
Grinding Plate fit into the Chute's divots. (Refer to Figure 1 for correct assembly.)
9.
Hold the Grinding Plate in place and attach the Fastening Ring over it. Turn the Fastening Ring
clockwise to secure.
10. Place the Loading Tray on top of the grinder.
11.
Position the Collection Tray or a bowl or dish in front of the Meat Grinder to catch the ground
meat as it exits the grinder.
12. Make sure that the switch is turned to "Off." Then, plug in the Meat Grinder.
13. Load cut and chilled meat cubes into the Loading Tray.
14. Turn the switch to "On."
15. Use the Food Pusher to gently push meat into the Chute through the hole on the Loading
Tray. Note: Do NOT use the Food Pusher to forcefully push meat through the Chute. This will
jam the Meat Grinder.
16. If meat is jammed or grinding significantly slows down, use the Reverse function.
•
17. Allow the Meat Grinder to grind for at least an additional 30 seconds to 1 minute after the last
piece of meat has been grinded. This will ensure all meat has gone through and helps protect
the motor.
18. Switch the Meat Grinder off.
RJ46-V2-BLACK
RJ46-V2-BLACK
Turn the switch to "Off," then wait 30 seconds. Then switch to "Reverse."
Figure 1.
6
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