Chefman Choice Cut Electric RJ46 User manual

Quick Start Guide
RJ46 / Choice Cut Electric Meat Grinder
Before First Use:
1. Remove all packing materials and stickers,
but don’t throw away just yet! Reference
this guide to check that all parts are
included.
2. Wash the Loading Tray, Food Pusher,
Chute, Auger, Blade, Fastening Ring,
Collection Tray, Grinding Plates, Sausage
and Kibbeh Attachments in warm, soapy
water. WARNING: Never immerse the Main
Body of the Meat Grinder or its plug in
water or any other liquids.
3. Dry thoroughly.
4. Read all instructions in the User Guide and
follow them carefully.
Tips:
•Make sure all pieces are connected and
fully assembled to Main Body before using.
•Double-check that the meat you’ve
prepared for grinding has no bones or
hard cartilage that could potentially jam
the grinder.
•Do NOT grind fibrous foods like nuts and
ginger.
•Meat may be seasoned with spices and/or
herbs before grinding, if desired.
•Use this Meat Grinder for all types of
meats! Try out your favorites like lamb,
duck, chicken and beef.
STEP 2
Place Loading Tray on top of
Chute.
STEP 3
Insert Auger into Chute. Place Blade
(smooth, curved side facing Auger)
onto Auger and then place desired
Grinding Plate over Blade.
STEP 4
Twist Fastening Ring clockwise
over Grinding Plate to secure.
STEP 5
Put chilled meat cubes onto Loading
Tray. Plug in grinder and turn Back
switch On first, then the side switch.
STEP 6
Use the Food Pusher to guide
meat down into Chute--never
your fingers!
STEP 7
When meat is done grinding,
allow Meat Grinder to run for an
additional 30-60 seconds to fully
push through any remaining meat.
STEP 8
Turn the front switch Off.
Note: Back switch does not
have an off, only on and reverse.
STEP 9
Unplug Meat Grinder.
Main Body
Chute Fastening Ring
BladeAuger
STEP 1
Attach Chute to Main Body.
Twist Knob clockwise
to tighten.
Need Help?
Monday – Friday, 9 am to 5 pm
[phone]
[e-mail]
How to Use:

INCLUDED ITEMS:
Grinding Plates: Sausage Attachments:
Other Tools :
3mm Fine Grinding Plate:
Used for pâté, hamburgers, bread
crumbs, bologna, hot dogs and jerky.
5mm Medium Grinding Plate:
Used for hamburgers, meatballs,
meatloaf and most sausages.
8mm Coarse Grinding Plate:
Used for chili, chorizo and chunky
ground meat.
12mm Small Sausage
Stuffing Funnel:
Used for jerky and
breakfast sausages.
16mm Medium Sausage
Stuffing Funnel:
Used for jerky, bratwurst and
italian and breakfast sausages.
20mm Large Sausage
Stuffing Funnel:
Hot dogs, breakfast sausages
and bratwurst.
Food Pusher:
Used to guide
food down into
the Chute.
Round Sausage Attachment (Black)
Cleaning and Maintenance:
1. Ensure that the Meat Grinder is unplugged and cool before cleaning.
2. Disassemble parts from Main Body and clean out meat from Chute and Grinding Plates with a bottle brush.
3. Clean all parts- except for Main Body- with warm, soapy water using a cloth or non-abrasive sponge.
4. Dry all pieces and attachments.
5. Evenly coat a thin layer of vegetable or food-grade mineral oil on Grinding Plates, Auger, Blade, Fastening
Ring and Chute. This will help prevent rust from developing.
6. Once these parts are fully dry, store individually in a sealable bag with a handful of rice. Or, store parts in
Collection Tray. The Loading Tray also doubles as its lid for storage.
Round Sausage Attachment (White)
Kibbeh Attachments
(Black):
Used to make kibbeh.
Collection Tray/
Storage Tray
(Clear)
Loading Tray