Cuisinart CMG-100C Service manual

TM
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Professional Meat Grinder
CMG-100C
INSTRUCTION
AND RECIPE
BOOKLET

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IMPORTANT
SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed including the following:
1. READ ALL INSTRUCTIONS.
2. To protect against risk of electrical
shock, do not put appliance in water
or other liquid.
3. Close supervision is necessary when
any appliance is used by or near
children. This appliance is not
recommended for use by children.
4. Unplug from outlet when not in use,
before putting on or taking off parts,
and before cleaning.
5. Avoid contacting moving parts.
6. Never put the unit near a hot burner,
in an oven, or in a dishwasher.
7. Do not operate the Cuisinart™ 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.
8. 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™ Meat Grinder.
9. Do not use outdoors.
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, contact 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 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 in operation. Cut type
injury may result.
20. Only use the unit when completely
assembled.
21. Do not leave the Cuisinart ™ Meat
Grinder unattended while it is
running.
22. Before using for the rst 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 t in
a polarized outlet only one way. If
the plug does not t the outlet
perfectly, reverse the plug. If it
should still not t, contact a
qualied electrician. Do not
modify the plug in any way.
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)
11. Cutting Plate (medium)
12. Cutting Plate (coarse)
13. Sausage Attachment (small)
14. Sausage Attachment (large)
15. Screwing Ring
ASSEMBLING
1. Make sure unit is unplugged while
assembling.
2. Place 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.
3. Place Feed Screw into Grinder Tube,
long end spindle first; turn it slightly
until it is set into Motor Housing.
4. Position Cutting Blade onto Feed
Screw shaft with the blade facing out.
If it is not fitted properly, meat will not
be ground and the cutting plate may
be permanently damaged.
5. 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.
6. Secure Screw Ring to the end of the
Grinder/Feeder Head by turning
clockwise.
7. Place Die-Cast Hopper on the
Grinder/Feeder Head.

Grinder/Feeder Head
Motor Housing
Feed Screw
Grinder/Feeder Head
Cutting Blade
Coarse Cutting
Plate
Grinder/Feeder Head
Grinder/Feeder Head
Sausage Attachment
Screwing Ring
Pusher
Die Cast
Hopper
Sausage Attachment
Casing
Tuyau d’alimentation
du hachoir
Bloc-moteur
Vis sans fin
Tuyau d’alimentation
du hachoir
Couteau
Disque à gros
trous
Tuyau d’alimentation
du hachoir
Tuyau d’alimentation
du hachoir
Accessoires à saucisse
Anneau de vissage
Poussoir
Entonnoir
de métal
coulé sous
pression
Accessoire à saucisse
Boîtier
Grinder/Feeder Head
Motor Housing
Feed Screw
Grinder/Feeder Head
Cutting Blade
Coarse Cutting
Plate
Grinder/Feeder Head
Grinder/Feeder Head
Sausage Attachment
Screwing Ring
Pusher
Die Cast
Hopper
Sausage Attachment
Casing
Tuyau d’alimentation
du hachoir
Bloc-moteur
Vis sans fin
Tuyau d’alimentation
du hachoir
Couteau
Disque à gros
trous
Tuyau d’alimentation
du hachoir
Tuyau d’alimentation
du hachoir
Accessoires à saucisse
Anneau de vissage
Poussoir
Entonnoir
de métal
coulé sous
pression
Accessoire à saucisse
Boîtier
1. Assemble Grinder/Feeder Head
to Motor Housing.
2. Insert Feed Screw into the
Grinder/Feeder Head.
3. Assemble Cutting Blade on the end of
the Feed Screw.
4. Place the coarse Cutting Plate in the
Grinder/Feeder Head.
4
5
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. nsert 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. Cut food int strips or cubes slightly
smaller than the opening on the
Die-Cast Hopper.
8. Place food on the Die-Cast Hopper
and use Pusher to feed food through
opening.
9. Use the Food Pusher to gently feed
food, one piece at a time. Do not
force the food into the Grinder/
Feeder Head.
NOTE - REVERSE
SWITCH
If the motor slows or stops, this may be
due to jammed food. Immediately switch
the Cuisinart™ to its “Off” position. Press
the Reverse Switch to push the food in
the opposite direction. Release the
Reverse Switch 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
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
HELPFUL HINTS
• Grindingstalebreadpiecesmayhelp
remove food residue left in the
Cuisinart™ Meat Grinder after use.
• Cutfoodintostripsorcubesslightly
smaller than the opening on the
Die-Cast 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
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
NOTE: Grinding times may vary with
different types of meat products. To
ensure optimum grinding performance,
meat must be placed in the freezer for no
longer than 30 minutes (must be able to
pierce meat easily with the tip of a knife).
TO MAKE SAUSAGES
The sausage attachments allow you to blend meats and spices for homemade sausages.
METHOD #1
* Ifyouhavepurchaseddrycasings,theymustbesoakedincoldwater,oramixtureof
2 cups (500 ml) water and 1 tablespoon (15 ml) of vinegar, until they become soft and
pliable.Soakforapproximately1hourchangingwater3timestorinsesaltoff.
* Meats should be cut into cubes that will fit through the Die Cast Hopper opening and
mixedwithseasoningsbeforemakingsausages.

Grinder/Feeder Head
Motor Housing
Feed Screw
Grinder/Feeder Head
Cutting Blade
Coarse Cutting
Plate
Grinder/Feeder Head
Grinder/Feeder Head
Sausage Attachment
Screwing Ring
Pusher
Die Cast
Hopper
Sausage Attachment
Casing
Tuyau d’alimentation
du hachoir
Bloc-moteur
Vis sans fin
Tuyau d’alimentation
du hachoir
Couteau
Disque à gros
trous
Tuyau d’alimentation
du hachoir
Tuyau d’alimentation
du hachoir
Accessoires à saucisse
Anneau de vissage
Poussoir
Entonnoir
de métal
coulé sous
pression
Accessoire à saucisse
Boîtier
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 cm) overhanging
the end of the Sausage Attachment.
7. Place seasoned meat cubes into the Die Cast Hopper and turn the unit “ON”. Push
the meat cubes in 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” (5 cm) casing overhang.
8. Turn unit “ON” and feed the meat cubes into the Die Cast Hopper opening until all
the meat cubes have been used or the casing is approximately 2” (5 cm) from
being completely full.
9. 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.
10. 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. Meat can be seasoned before or after grinding.
METHOD #2
1. Pre-grind seasoned meat cubes.
2. Follow steps 5 to 10 from method #1.
CLEAN AND CARE
• Alwaysunplugmotorunitwhennotin
use, before inserting or removing
parts, and before cleaning.
• Neverimmersepowerunitinwateror
other liquid.
• 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. DO NOT WASH PARTS IN A
DISHWASHER.
• Wipemotorunitwithadampcloth.
Do not use harsh or abrasive cleaners.
• Cuttingbladeandcuttingplateshould
be coated with cooking oil after
washing and then wrapped in
grease-proof paper to keep them
lubricated and rust-free.
7
6
RECIPES
CHICKEN, FETA &
SPINACH SAUSAGE
Makes 5 pounds (2.3 kg) sausage.
3 pounds (1.4 kg) boneless,
skinless chicken thighs
1 pound (454 g) boneless,
skinless chicken breast
8 ounces (227 g) crumbled
feta cheese
4 cloves garlic, peeled and
minced
1 tablespoon (15 ml) oregano
2 teaspoons (10 ml) basil
1 teaspoon (5 ml) chopped
lemon zest
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) freshly ground
black pepper
½ teaspoon (2 ml) red pepper
flakes
4 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

8
9
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
COUNTRY BREAKFAST
SAUSAGE
Pork is paired with turkey to make this
breakfast favourite a little lighter.
Makes 4 pounds (1.8 kg) sausage
2 pounds (907 g) boneless,
skinless turkey thighs
2 pounds (907 g) boneless pork
butt
1 tablespoon (15 ml) browning
sauce, such as Gravy Master™
1 teaspoon (5 ml) kosher salt
1-½ tablespoons (25 ml) rubbed
sage
2 teaspoons (10 ml) freshly ground
black pepper
1 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
ITALIAN FENNEL SAUSAGE
Makes 4 pounds (1.8 kg) sausage
4 pounds (1.8 kg) pork butt
6 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 teaspoons (10 ml) kosher salt
2 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
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 teaspoons (10 ml) kosher salt
2 tablespoons (25 ml) sweet
paprika
½-1 tablespoon (7-15 ml) cayenne
pepper, to taste
1 tablespoon (15 ml) onion powder
2 teaspoons (10 ml) dry thyme
½ teaspoon (2 ml) freshly ground
black pepper
½ teaspoon (2 ml) crushed red
pepper
½ teaspoon (2 ml) rubbed sage
¹⁄8teaspoon (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.

10
11
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)
3 pounds (1.4 kg) venison
1 pound (454 g) pork butt
1 cloves garlic, peeled and
minced
1-½ tablespoons (25 ml) kosher salt
1-½ tablespoons (25 ml) freshly
ground pepper
2 teaspoons (10 ml) sweet paprika
1 teaspoon (5 ml) honey
1 teaspoon (5 ml) cayenne pepper
½ teaspoon (2 ml) rubbed sage
½ 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
WARRANTY
LIMITED THREE-YEAR
WARRANTY
We warrant that this Cuisinart product
will be free of defects in material 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 or keep your original receipt
for the duration of the limited warranty.
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:
[e-mail]
Model: CMG-100C
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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