Cuisinart MG-100 User Manual - Page 6

CLEANING AND MAINTENANCE 1. Remove the ring nut. 2. D isassemble and wash each part in warm, soapy water. Dry all of the parts thoroughly. Do not put any of the metal parts in a dishwasher. Pusher is top rack dishwasher safe. 3. Reassemble. 4. W ipe the grinding plates with vegetable oil and wrap each plate with greaseproof paper. This will prevent discoloring/rusting. 5. Store the sausage attachments and grinding plates inside the pusher and attach the lid. 6. A ny other servicing should be performed by an authorized service representative. TIPS AND HINTS A wide variety of meat dishes, homemade sausages, chunky spreads, relishes, and purées are all great ways to use the meat grinder. With your own meat grinder you know exactly what is going into your food. You are able to control the ingredients you use such as cuts of meat, fat, salt and spices. For grinding: • M eat should be very well chilled before grinding. Should meat heat up while grinding, pause and re-chill meat before grinding again. Keeping the meat below 45°F is ideal for grinding and sausage making. • C ut meat into small 1- to 2-inch cubes for grinding, removing any skin, but keeping all of the fat. • F atty, cheaper cuts of meat are perfect for the grinder. Fat gives flavor and juiciness to ground meats and sausages. • C oarse plate − Use for coarse-ground textured items such as coarsely ground beef for chili, relishes, sauces and salsas. • M edium plate − Use for medium-ground textured items, such as medium-ground meat for sausage, meatballs or meatloaf. • B e sure to refrigerate any ground meats immediately. Cook or freeze within 1 or 2 days. After the last piece of meat has gone through the chute, place a slice of bread through the machine in order to clear the last bit of ground meat or to clear the sausage nozzle of ground meat. For making sausages: • Soak natural casings in water for at least 30 minutes to an hour and then allow lukewarm water to run through the entire casing to remove any excess salt. • Be sure to fill the entire casing and then prick all over to release air before twisting into individual links. • For casings, 2 feet of medium hog casings accommodates 1 pound of meat. • Casings can be difficult to find. The best places to try are either your local butcher or websites geared to sausage making. • Taste your mixture first before stuffing into casings. Cook a small amount of the mix in a skillet until it's cooked through. RECIPES Breakfast Sausage 7 Chicken and Apple Sausage 7 Sweet Italian Sausage 7 Chorizo 8 Duck Sausage 8 Lamb Merguez 8 Spicy Venison Sausage 9 Spicy Green Chile and Chicken Sausage 9 Simply Rich Burgers 9 Mediterranean Lamb Sliders 10 Chicken Burgers with Mango-Avocado Salsa 10 Bolognese 11 Meatballs 11 Super Chili 12 • If grinding bread for breadcrumbs, make sure to Turkey Meatloaf 12 use dry or toasted bread. • W hen grinding meats or filling sausages: 6