three times. Then, turn the Meat Grinder “On” again. If the Waring Pro™ Professional Meat Grinder should get jammed again, you may need to switch it Off, unplug, disassemble the grinder/feeder head, and clean the internal parts.
CUTTING PLATES
Fine Cutting Plate – Great for spreads, patés, 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, or for vegetables
THESE PLATES ARE NOT DISHWASHER SAFE.
PLEASE HAND-WASH ONLY!
HELPFUL HINTS
•Grinding stale bread pieces may help remove food residue left in the Waring Pro™ Professional Meat Grinder after use.
•Cut food into strips or cubes slightly smaller than the opening on the large
•Make sure food is free of bone, tough tendons, 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 Waring Pro™ Professional Meat Grinder, wash parts in hot water, and reassemble. When possible, alternate bread with meat. 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.
•When using the large sausage attachment, it is not necessary to use the
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