VEVOR 1A-EG808 Instructions Manual
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VEVOR 1A-EG808 Instructions Manual

VEVOR 1A-EG808 Instructions Manual

Electric meat grinder
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Technical Support and E-Warranty Certificate www.vevor.com/support
ELECTRIC MEAT GRINDER
MODEL: 1A-EG808/1A-EG812/1A-EG822/1A-EG832
We continue to be committed to provide you tools with competitive price.
"Save Half", "Half Price" or any other similar expressions used by us only represents an
estimate of savings you might benefit from buying certain tools with us compared to the
major top brands and does not necessarily mean to cover all categories of tools offered
by us. You are kindly reminded to verify carefully when you are placing an order with us if
you are actually saving half in comparison with the top major brands.

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  • Page 1 Technical Support and E-Warranty Certificate www.vevor.com/support ELECTRIC MEAT GRINDER MODEL: 1A-EG808/1A-EG812/1A-EG822/1A-EG832 We continue to be committed to provide you tools with competitive price. "Save Half", "Half Price" or any other similar expressions used by us only represents an estimate of savings you might benefit from buying certain tools with us compared to the major top brands and does not necessarily mean to cover all categories of tools offered by us.

  • Page 2: Electric Meat Grinder

    This is the original instruction, please read all manual instructions carefully before operating. VEVOR reserves a clear interpretation of our user manual. The appearance of the product shall be subject to the product you received. Please forgive us that we won't inform you again if there are any technology or software updates on our product.
  • Page 3 WARNINGS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ All OPERATING INSTRUCTIONS AND PRODUCT SAFETY LABELS! 2. CHECK FOR DAMAGED PARTS: Before using the Grinder, checks that all parts are operating properly and performing the intended functions. Check for alignment of moving parts, binding of moving parts, mounting and any other conditions that may affect the operation.
  • Page 4 receptacle. 18. This grinder uses a grounded, three prong plug (hot, neutral and ground), that should be connected directly to a grounded 120 Volt, 60 Hz three prong grounded wall outlet receptacle. Grounded plugs are used on metal--‐encased electric appliances in order to provide protection from an electric shock.

  • Page 5: Technical Parameter

    product warranty and may result in serious personal injury. 39. This appliance must be grounded while in use to protect the operator from electrical shock. This grinder uses a grounded, three prong plug that should be connected directly to a grounded 120V (US)/230V (EC), three prong grounded wall outlet receptacle. Grounded plugs are used on metal-encased electric appliances in order to provide protection from an electric shock.
  • Page 6 1A-EG822UL #22 Meat Grinder 1A-EG832UL #32 Meat Grinder 1A-EG808UL & 1A-EG812UL Product explosion diagram - 5 -...
  • Page 7 Part No. Part Description Part No. Part Description MEAT STOMPER FRONT RING NUT MEAT TRAY STUFFING TUBE SET (3 PIECES) GRINDER HEAD PLASTIC STUFFING CONNECTOR NYLON SLEEVE 4.5MM MEAT PLATE AUGER STUFFING KNIFE KNIFE BASE 10MM MEAT PLATE BRUSH 1A-EG822UL & 1A-EG832UL Product explosion diagram Part No.
  • Page 8 ASSEMBLY INSTRUCTIONS IMPORTANT: BEFORE ASSEMBLING, MAKE SURE THE GRINDER IS NOT PLUGGED 1. Loosen the Black Grinder Head Locking Knob until the threads are not exposed inside the Motor Housing opening and insert the Grinder Head into the Motor Housing with the Feed Chute facing straight up.

  • Page 9: Cleaning, Maintenance And Storage

    4. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.  5.Press Grinder “ON” button (on models #8 and #12) or turn Grinder Switch the to the forwa rd “FWD” position (Models #22, #32).Carefully start feeding ground meat into the Feed Chu te. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR F INGERS OR ANY OTHER OBJECT. .  6.Hold the casing in place with one hand while feeding the sausage mixture through the Gri nder. As the meat fills the casing, gently lay it on a clean, dry surface. (Figure 4)  7.Do not fill the last 4‐6” (10 – 15 cm) of casing. After the entire length of casing has been  stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist i nto links if desired.  8.Whenever stuffing sausage, fill the casing slowly to avoid air pockets. If air pockets do ap pear in the sausage use a pin to prick the bubbles. The small holes will seal naturally.   CLEANING, MAINTENANCE & STORAGE CLEANING INSTRUCTIONS IMPORTANT: BEFORE CLEANING MAKE SURE THE POWER IS TURNED OFF AND TH E UNIT IS UNPLUGGED. Disassemble the Grinder Head and wash parts that come in cont act with meat thoroughly in hot soapy water, taking particular care to remove all grease and  oil from surfaces. Rinse and dry all parts thoroughly before re--‐assembling.  1. Wash all parts that have come in contact with meat in hot soapy water. BE SURE TO CLEAN IMMEDIATELY AFTER USE.
  • Page 10 e safety of hamburgers and other foods made with ground meat has been receiving a lot of  attention lately, and with good reason. When meat is ground, the bacteria present on the su rface are mixed throughout the ground mixture. If this ground meat is not cooked to at least  160˚F to 165˚F (71˚C to 74˚C), bacteria will not be destroyed and there’s a good chance yo u will get sick. Solid pieces of meat like steaks and chops don’t have dangerous bacteria lik e E. coli on the inside, so they can be served rarer. Still, any beef cut should be cooked to a n internal temperature of at least 145˚F (63˚C) (medium rare). The safe temperature for pou ltry is 180˚F (82˚C) and solid cuts of pork should be cooked to 160˚F (71˚C). Eggs should b e thoroughly cooked too. If you are making a meringue or other recipe that uses uncooked  eggs, buy specially pasteurized eggs or use prepared meringue powder.  SEPARATE Occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. Th is is a major source of food poisoning. Always double‐wrap raw meats and place them on  the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce. Th en use the raw meats within 1‐2 days of purchase, or freeze for longer storage. Defrost fro zen meats in the refrigerator, not on the counter. When grilling or cooking raw meats or fish,  make sure to place the cooked meat on a clean platter. Don’t use the same platter you use d to carry the food out to the grill. Wash the utensils used in grilling after the food is turned f or the last time on the grill, as well as spatulas and spoons used for stir‐frying or turning m eat as it cooks. Make sure to wash your hands after handling raw meats or raw eggs. Washi ng hands with soap and water, or using a pre-moistened antibacterial towelette is absolutel y necessary after you have touched raw meat or raw eggs. Not washing hands and surface s while cooking is a major cause of cross contamination. CLEAN  Wash your hands and work surfaces frequently when you are cooking. Washing with soap  and warm water for at least 15 seconds, then dry with a paper towel.  CHILL  Chilling food is very important. The danger zone where bacteria multiply is between 40˚F an d 140˚F (4˚C and 6˚C). Your refrigerator should be set to 40˚F (4˚C) or below; your freezer s hould be 0˚F (‐17˚C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafi ng dishes or hot plates to keep food hot while serving. Use ice water baths to keep cold foo ds cold. Never let any food sit at room temperature for more than 2 hours - 1 hour if the amb ient temperature is 90˚F (32˚C) or above. When packing for a picnic, make sure the foods a re already chilled when they go into the insulated hamper. The hamper won’t chill food ‐ it j ust keeps food cold when properly packed with ice. Hot cooked foods should be placed in s hallow containers and immediately refrigerated so they cool rapidly. Make sure to cover foo ds after they are cool.  NOTE: Special considerations must be made when using venison or other wild game, since  it can become heavily contaminated during field dressing. Venison is often held at temperat ures that could potentially allow bacteria to grow, such as when it is being transported. Refe r to the USDA Meat and Poultry Department for further questions or information on meat an d food safety. ...

  • Page 11: Environmental Protection

    ENVIRONMENTAL PROTECTION This product is subject to the provision of european Directive 2012/19/EC. The symbol showing a wheelie bin crossed through indicates that the product requires separate refuse collection in the European Union. This applies to the product and all accessories marked with this symbol.
  • Page 12 Technical Support and E-Warranty Certificate www.vevor.com/support...

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