TM

INSTRUCTION

AND RECIPE

BOOKLET

Professional Meat Grinder

CMG-105C

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

2

IMPORTANT

SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. READ ALL INSTRUCTIONS .

2. Always unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning the appliance.

3. To protect against risk of electrical shock, do not put appliance in water or other liquids.

4. This appliance should not be used by or near children or individuals with certain disabilities.

5. Avoid contact with moving parts.

6. Never put the unit near a hot burner, in an oven, or in a dishwasher.

7. Do not operate the Cuisinart TM

Meat Grinder, or any other electrical equipment, with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Return to the nearest authorized service centre for examination, repair, or adjustment.

NEvER fEED fOOD By hAND;

ALwAyS USE ThE PUShER .

Keep hands, hair, clothing and utensils away from moving discs during operation to reduce the risk of personal injury and/or damage to the Cuisinart

Grinder.

TM Meat

9. Do not use outdoors, or use for other than intended use.

10. wARNING – ThE CUTTING

BLADE IS ShARP; hANDLE wITh CARE BOTh whEN

USING AND whEN CLEANING.

11. Do not let cord hang over edge of table or counter, come into contact with sharp edges, or touch hot surfaces.

12. Do not pull on the power cord to disconnect.

13. Never plug in the appliance where water may flood the area.

14. Place the appliance on a firm and stable surface.

15. NEVER PUT YOUR FINGERS

NEAR THE FOOD CHUTE

(GRINDER/FEEDER HEAD) WHILE

GRINDER IS IN OPERATION.

16. Ensure that the appliance is not placed close to the edge of the table, worktop, etc., where it can be pushed off or fall.

17. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

18. Never use abrasive cleaning agents or abrasive cloths when cleaning the unit.

19. Do not use fingers to scrape food away from cutting blade while appliance is plugged in.

Laceration may result.

20. Use the unit only when completely assembled.

21. Do not leave the Cuisinart TM Meat

Grinder unattended while it is running.

22. Before using for the first time, remove all packaging and wash parts.

23. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit the outlet perfectly, reverse the plug.

If it should still not fit, contact a qualified electrician. Do not modify the plug in any way.

24. Do not operate your appliance in an appliance garage or under a wall cabinet. when storing in an appliance garage, always unplug the unit from the electrical outlet.

Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

PARTS

1. On/Off/Reverse switch

2. Locking knob

3. Motor housing

4. Attachment opening

5. food pusher

6. Die-cast hopper

7. Grinder/feeder head

8. feed screw

9. Cutting blade

10. Cutting plate (fine)

14 5

11. Cutting plate (medium)

12. Cutting plate (coarse)

13. Sausage attachment (small)

14. Sausage attachment (large)

15. Screwing ring

16. Power cord

ASSEMBLING

Make sure unit is unplugged while assembling.

1. Insert grinder/feeder head tightly into attachment opening. Holding head with one hand, place locking knob into the hole on the side of the motor housing and tighten knob by turning clockwise.

2. Insert feed screw into grinder/feeder head, long end spindle first; turn it slightly until it is set into motor housing.

3. Position cutting blade onto feed screw shaft with the flat cutting surface facing out from the feed screw. N OTE: If it is not fitted

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1

16

6

15

8

12

11

10

9

7

4 2

3

3

properly, meat will not be ground and the cutting plate may be permanently damaged.

4. Position the desired cutting plate onto the flat sides of the cutting blade. Ensure that the notches of the cutting plate fit into the slots of the grinder/feeder head.

5. Secure screwing ring to the end of the grinder/feeder head by turning clockwise.

6. Place die-cast hopper on the grinder/ feeder head.

7. Use the food pusher to gently feed food, one piece at a time. Do not force the food into the grinder/feeder head.

CUTTING PLATES

fine Cutting Plate –

Great for spreads, pâtés, baby food and hamburgers

Medium Cutting Plate –

Great for ground meat used in soups, or for relishes

Coarse Cutting Plate –

Great for ground meat used in chili and sausages, or for vegetables.

ThESE PLATES ARE NOT DIShwAShER

SAfE. PLEASE hAND-wASh ONLy!

NOTE – REvERSE

SwITCh

If the motor slows or stops, this may be due to jammed food. Immediately switch the Cuisinart ® Meat Grinder to its Off position. Put the On/Off /Reverse switch in the REVERSE position to push the food in the opposite direction. Put the On/Off /

Reverse switch in the ON position and turn the meat grinder on again. If the meat grinder should get jammed again, you may need to switch it off, unplug, disassemble the grinder head, and clean the internal parts.

hOw TO USE

1. Before first use, wash all parts of the

Cuisinart™ Meat Grinder.

2. Place the Cuisinart™ Meat Grinder on a stable work surface.

3. Make sure the On/Off/Reverse Switch is in the “Off” position.

4. Insert plug into wall outlet.

5. Place a wide, shallow bowl or plate beneath the grinder tube to catch food.

6. Switch appliance to “On” position.

The Cuisinart™ Meat Grinder must

ALWAYS be “On” before adding food.

7. Place food on the Die-Cast Hopper and use Pusher to feed food through opening.

hELPfUL hINTS

• Grinding pieces of stale bread may help remove food residue left in the

Cuisinart TM Meat Grinder after use.

• Cut food into strips or cubes slightly smaller than the opening on the diecast hopper.

• Make sure food is free of bone, tough tendon, nutshells, etc., before grinding.

• Raw meat and fish should be thoroughly chilled (not frozen) before grinding to reduce the loss of juices.

• Freshly ground meat should be refrigerated and cooked within

24 hours.

• During 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 Cuisinart ® Meat

Grinder, wash parts in hot water, and reassemble. When possible, alternate meat with bread. This helps keep the feed screw clean.

• Trim a handful of fat from meat.

Process the fat through the hopper to lubricate grinding mechanism for better processing results.

• For best drying results, prepare sausage a day or two prior to use.

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ASSEMBLING ThE CUISINART

TM

MEAT GRINDER TO MAKE SAUSAGES

Grinder/feeder head

Grinder/feeder head

Motor housing

Feed screw

1. Attach grinder/feeder head to motor housing.

2. Insert feed screw into the grinder/feeder head.

Grinder/feeder head

Coarse cutting plate

Cutting blade

3. Assemble cutting blade on the end of the feed screw.

Sausage attachment

4. Place the coarse cutting plate in the grinder/feeder head.

Die-cast hopper

Grinder/feeder head

Sausage attachment

Pusher

Screwing ring

Casing

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5. Put the desired sausage attachment (small or large) into the screwing ring and screw onto the grinder/feeder head.

6. Slide casing over the end of the sausage attachment, leaving approximately 2" (5.0 cm) overhanging the end of the sausage attachment.

TO MAKE SAUSAGES

The sausage attachments allow you to blend meats and spices for homemade sausages.

1. If you have purchased dry casings, they must be soaked in cold water or a mixture of 2 cups water and 1 tablespoon of vinegar until they become soft and pliable. Soak for approximately 1 hour, changing water 3 times to rinse salt off.

Assemble the meat grinder per instructions on page 7.

2. Cut meat into cubes that will fit through the die-cast hopper opening. Meat can be seasoned before or after cutting.

3. Place seasoned meat cubes in the die-cast hopper and turn the unit on. Push the meat cubes into the die-cast hopper opening with pusher until the mixture appears at the end of the sausage attachment. Turn the unit off and tie a knot at the end of the 2-inch casing overhang.

4. Turn unit on and feed the meat cubes into the diecast hopper opening until all the meat cubes have been used or the casing is approximately 2 inches from being completely full.

5. Turn unit off, remove the end of the casing from the sausage attachment, and tie a knot in the open end of the casing. If air bubbles have formed, use a knife or needle to burst.

6. Sausages can be made to the desired length by twisting the casing at intervals.

NOTE: To avoid over-stretching and splitting the casing, do not make the sausages too thick.

The meat mixture will expand slightly during cooking. Keep casing moist; water frequently by dipping the sausage casing into a bowl of water or vinegar.

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CLEANING AND

MAINTENANCE

• Always unplug motor unit when not in use, before inserting or removing parts, and before cleaning.

• Never immerse power unit in water or other liquids.

• Wash all parts except motor unit in hot soapy water, using care when handling the sharp blades.

• Rinse these parts with clear hot water, then dry.

PARTS ARE NOT

DISHWASHER SAFE!

• Wipe motor unit with a damp cloth. Do not use harsh or abrasive cleaners.

• Cutting blade and cutting plates should be coated with cooking oil after washing and then wrapped in greaseproof paper to keep them lubricated and rust free.

• Any other servicing should be performed by an authorized service representative.

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RECIPES

ChICKEN, fETA &

SPINACh SAUSAGE

Makes 5 pounds (2.3 kg) sausage.

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1

8

4

1

2

1

2

1

½

4 pounds (1.4 kg) boneless, skinless chicken thighs pound (454 g) boneless, skinless chicken breast ounces (227 g) crumbled feta cheese cloves garlic, peeled and minced tablespoon (15 ml) oregano teaspoons (10 ml) basil teaspoon (5 ml) chopped lemon zest teaspoons (10 ml) kosher salt teaspoon (5 ml) freshly ground black pepper teaspoon (2 ml) red pepper flakes ounces (113 g) fresh spinach, shredded/chopped

Remove gristle, cartilage and large amounts of excess fat from the chicken, cut into 1 - inch (2.5 cm) cubes. Place chicken in a large bowl. Add feta cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pepper flakes to chicken. Stir to combine. Mixture can be ground immediately, or covered and refrigerated for up to 24 hours for a more intense flavour. Just before grinding, stir shredded spinach into chicken mixture.

Assemble Cuisinart™ Meat Grinder with the Medium Cutting Plate. Grind chicken mixture with the medium cutting plate of the Cuisinart™ Meat Grinder. Sausage may be stuffed into prepared casings or shaped into patties for cooking. Fresh sausage should be cooked within

24 hours or double wrapped and frozen.

Cook thoroughly before serving - internal temperature should register 170° F (77° C) when tested with an instant read thermometer.

Nutritional information per suggested serving:

Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat 4g • chol 94mg • sod. 341mg • calc. 81mg • fiber 0g

ITALIAN fENNEL SAUSAGE

Makes 4 pounds (1.8 kg) sausage

4

6 pounds (1.8 kg) pork butt cloves garlic, peeled and minced

¼ cup (50 ml) Italian parsley leaves, packed

1-½ tablespoons (25 ml) fennel seeds, crushed

½ tablespoon (7 ml) oregano

2

2 teaspoons (10 ml) kosher salt teaspoons (10 ml) freshly ground pepper

Remove any gristle from meat. Cut into 1

- inch (2.5 cm) cubes. Place meat in a large bowl and combine with remaining ingredients. Cover and refrigerate for at least 8 and up to 24 hours for best flavour.

Assemble Cuisinart™ Meat Grinder with

Fine or Medium Cutting Plate. Grind sausage. Stuff sausage into prepared casings, form into patties or leave loose as needed. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving - internal temperature should register 160° F (71° C) when tested with an instant read thermometer.

Nutritional information per suggested serving:

Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g • chol. 73mg • sod.244 • calc. 39mg • fiber 0g

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ANDOUILLE SAUSAGE

With its distinctly smoky flavour, traditional Andouille sausage is a staple of Cajun cookery and an important ingredient in jambalayas and gumbos. The unsmoked version is made in smaller links and is known as Andouillette.

Makes 3 pounds (1.4 kg)

3 pounds (1.4 kg) boneless pork butt (may substitute half turkey for a lighter sausage)

4 - 6 large cloves garlic, peeled and minced

1 teaspoon (5 ml) browning sauce such as Gravy Master™

2

2 teaspoons (10 ml) kosher salt tablespoons (25 ml) sweet paprika

½-1 tablespoon (7-15 ml) cayenne pepper, to taste

1 tablespoon (15 ml) onion powder

2

½

½ teaspoons (10 ml) dry thyme teaspoon (2 ml) freshly ground black pepper teaspoon (2 ml) crushed red pepper

½

¹⁄

8 teaspoon (2 ml) rubbed sage teaspoon (0.5 ml) allspice

Remove any gristle from meat. Cut into

1 - inch (2.5 cm) cubes. Place meat in a large bowl and combine with remaining ingredients. Cover and refrigerate for at least 12 and up to 24 hours for best flavour.

Assemble Cuisinart™ Meat Grinder with

Medium or Large Cutting Plate. Grind sausage. Stuff sausage into prepared casings tying off links into desired lengths. Sausage may then be smoked in a homestyle smoker. Recommended smoking temperature is 175° - 200° F

(79° - 93° C), and smoking time should be

4 to 6 hours. Suggested woods for smoking Andouille are pecan or hickory.

Cook thoroughly before serving - internal temperature should register 160° F (71° C) when tested with an instant read thermometer. The andouille may then be used as is, sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya, gumbo or other Cajun dish. Smoked

Andouille may be frozen.

Nutritional information per suggested serving:

Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat 9g • chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g

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COUNTRy BREAKfAST

SAUSAGE

Pork is paired with turkey to make this breakfast favourite a little lighter.

Makes 4 pounds (1.8 kg) sausage

2

2

1 pounds (907 g) boneless, skinless turkey thighs pounds (907 g) boneless pork butt tablespoon (15 ml) browning

1 sauce, such as Gravy Master™ teaspoon (5 ml) kosher salt

1-½ tablespoons (25 ml) rubbed sage

2 teaspoons (10 ml) freshly ground

1 black pepper teaspoon (5 ml) crushed red pepper, optional

Remove any visible gristle from meat. Cut turkey and pork into 1 - inch (2.5 cm) cubes. Place meats in a large bowl and add the remaining ingredients. Stir well to combine. Cover and refrigerate for at least

8 and up to 24 hours.

Assemble Cuisinart™ Meat Grinder with the medium cutting plate. Grind meat, mixing turkey and pork evenly while grinding. Ground sausage may be stuffed into prepared casings or formed into patties. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving - internal temperature should register

170° F (77° C) when tested with an instant read thermometer.

Nutritional information per suggested serving:

Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat 4g • chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g

SPICy vENISON SAUSAGE

Adding some pork butt makes the sausage a little moister, you may use all venison if you wish.

Makes 4 pounds (1.8 kg)

2

1

1

½

½

3

1

1 pounds (1.4 kg) venison pound (454 g) pork butt cloves garlic, peeled and minced

1-½ tablespoons (25 ml) kosher salt

1-½ tablespoons (25 ml) freshly ground pepper teaspoons (10 ml) sweet paprika teaspoon (5 ml) honey teaspoon (5 ml) cayenne pepper teaspoon (2 ml) rubbed sage teaspoon (2 ml) savory

Remove any visible gristle from meat. Cut meats into 1 - inch (2.5 cm) cubes. Place meats in a large bowl and add the remaining ingredients. Stir well to combine. Cover and refrigerate for at least

8 and up to 24 hours.

Assemble Cuisinart™ Meat Grinder with the medium cutting plate. Grind meat, mixing venison and pork evenly while grinding. Ground sausage may be stuffed into prepared casings or formed into patties. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving - internal temperature should register 160°

F (71° C) when tested with an instant read thermometer. Venison sausage may also be smoked in a homestyle smoker. Use wood flavour of your choice, suggestions would include hickory or mesquite.

Recommended smoking temperature is

175° - 200° F (79° - 93° C), and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly before serving

- internal temperature should register

160° F (71° C) when tested with an instant read thermometer.

Nutritional information per suggested serving:

Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g •chol. 97mg • sod. 431• calc. 14mg • fiber 0g

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wARRANTy

LIMITED ThREE-yEAR wARRANTy

We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for

3 years from the date of original purchase.

This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions.

Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners.

If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary.

For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase and keep your original receipt for the duration of the limited warranty.

This warranty excludes damage caused by accident, misuse or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discolouration or other damage to external or internal surfaces that does not impair the functional utility of the product. This warranty also expressly excludes all incidental or consequential damages.

Your Cuisinart product has been manufactured to the strictest specifications and has been designed for use only in

120 volt outlets and only with authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service

Centre:

Toll-free phone number:

1-800-472-7606

Address:

Cuisinart Canada

100 Conair Parkway

Woodbridge, Ont. L4H 0L2

Email: [email protected]

Model: CMG-105C

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the underside of the base of the product.

The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June

30th).

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at 1-800-

472-7606.

For more information, please visit our website at www.cuisinart.ca

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©2012 Cuisinart Canada

100 Conair Parkway,

Woodbridge, Ontario L4H 0L2

Visit our Website: www.cuisinart.ca

Consumer Call Centre E-mail:

[email protected]

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