Helpful Hints - Waring MG105 Instruction Book

hELPFUL hINTS

• G rinding pieces of stale bread may help remove food residue
left in the Waring Pro
• C ut food into strips or cubes slightly smaller than the opening
on the die-cast hopper.
• M ake sure food is free of bone, tough tendon, nutshells, etc.,
before grinding.
• R aw meat and fish should be thoroughly chilled (not frozen)
before grinding to reduce the loss of juices.
• F reshly ground meat should be refrigerated and cooked within
24 hours.
• D uring extended grinding, fats from meats can build up
inside the grinder tube, slowing down grinding and straining
the motor. If this happens, you should stop the Waring Pro
Meat Grinder, wash parts in hot water, and reassemble. When
possible, alternate meat with bread. This helps keep the feed
screw clean.
• T rim a handful of fat from meat. Process the fat through the
hopper to lubricate grinding mechanism for better processing
results.
• F or best drying results, prepare sausage a day or two prior
to use.
Meat Grinder after use.
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