Cuisinart MG-200C Service manual

2
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS.
2. TURN THE APPLIANCE OFF, THEN
UNPLUG FROM THE OUTLET WHEN
NOT IN USE, BEFORE ASSEMBLING OR
DISASSEMBLING PARTS AND BEFORE
CLEANING. TO UNPLUG, GRASP THE
PLUG AND PULL FROM THE OUTLET.
NEVER PULL FROM THE POWER CORD.
3. To protect against risk of electrical shock, do
not put appliance in water or other liquids.
4. This appliance is not intended for use by
persons (including children) with reduced
physical, sensory, or mental capabilities, or
lack of experience and knowledge, unless
they are closely supervised and instructed
concerning use of the appliance by a person
responsible for their safety. Close supervision
is necessary when any appliance is used
by or near children. Children should be
supervised to ensure that they do not play
with the appliance.
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 any appliance with a
damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in
any manner. Contact the manufacturer at
their customer service telephone number
for information on examination, repair, or
adjustment.
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®Electric
Meat Grinder.
9. Do not use outdoors, or use for other than
its 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
ood the area.
14. Place the appliance on a rm 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 re,
electric shock or injury.
18. Never use abrasive cleaning agents or
abrasive cloths when cleaning the unit.
19. Do not use ngers 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®Electric Meat
Grinder unattended while it is running.
22. Before using for the rst time, remove all
packaging and wash and dry 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.
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
re, 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

3
CONTENTS
Important Safeguards........................................ 2
Features ............................................................. 3
Assembling ........................................................ 4
Cleaning and Maintenance................................ 5
Tips and Hints.................................................... 6
Recipes .............................................................. 6
Warranty........................................................... 14
FEATURES
1. ON/OFF switch
2. REVERSE switch
3. Motor housing
4. Attachment opening
5. Drawer for storage
6. Food pusher
7. Aluminum hopper
8. Grinder/Feed screw pin
9. Feed screw pin
10. Cutting blade
11. Cutting plate (medium)
12. Cutting plate (coarse)
13. Sausage attachment
14. Screwing ring nut
15. Grinder/feeder head
releasing button
16. Power cord (not shown)
10
8
1
2
5
13
6
12
14
11
9
7
4
315

4
ASSEMBLING
Make sure unit is unplugged
while assembling.
Assemble the meat grinder feeder head prior to
attaching to the housing.
1. Insert the feed screw pin into the open end
of the attachment.
2. Place the cutter with the at side facing
out toward you over the feed screw pin
(this is an important step or the meat
grinder will not work).
3. Place the grinding plate over the cutter on
the feed screw pin.
4. Screw on the ring nut by turning it clockwise
and hand tighten.
5. Fit the hopper onto the top of the meat
grinder and put a mixing bowl under the
grinder to catch food.
6. Insert grinder/feeder head tightly into
attachment opening. Twist onto lock.
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
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!
DRY COMPLETELY AND
COAT IN VEGETABLE OIL.
NOTE – REVERSE SWITCH
If the motor slows or stops, change to
“Immediately switch off the Cuisinart Electric
Meat Grinder. Press the REVERSE button
to push the food in the opposite direction.
Press the ON/OFF switch to turn the
Electric Meat Grinder on again.
HOW TO USE
1. Before rst use, wash and dry all parts
of the Cuisinart®Electric Meat Grinder.
2. Place the Cuisinart®Electric Meat Grinder
on a stable work surface.
3. Make sure the unit is off.
4. Secure the meat grinder assembly to the unit.
5. Insert plug into wall outlet.
6. Place a wide, shallow bowl or plate beneath
the grinder tube to catch food.
7. Switch appliance ON. The Cuisinart Electric
Meat Grinder must ALWAYS be ON before
adding food.
8. Place food on the hopper and use pusher
to feed food through opening.
SAUSAGE MAKER
Assembling Sausage Maker
Attachment
Assemble the sausage maker attachment prior
to attaching to the housing.
1. Insert the feed screw pin into the open end
of the grinder.
2. Place the sausage nozzle onto the ring nut
and screw it onto the meat grinder nozzle
by turning it clockwise and hand tighten.

5
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 until they become soft
and pliable, and then rinsed under lukewarm
water, being sure that the water is running
through the casings. Assemble the Electric
Meat Grinder with sausage maker attachment
per instructions on page 4–5.
2. Grind meat and seasonings of your choice,
following the instructions on page 4.
3. Place ground meat in the hopper and turn
the unit ON. Push the meat 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 (5 cm) casing overhang.
4.
Turn unit ON and feed more ground meat into
the die-cast hopper opening until all the meat
has been used or the casing is approximately
2 inches (5 cm) 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. Use a knife or
needle to poke holes in the length of sausage
to let out air bubbles.
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.
To Form Individual Sausages
1. Lay long sausage on at tray and poke
hole all over with a sharp object, similar
in size to a needle or cake tester, to
prevent air pockets from forming.
2. Twist into sausages – you choose the
size – by twisting each “sausage” rst
forward, then backward, to prevent them
from untwisting.
3. Pierce any air pockets you see.
4. For best results, dry uncovered in
refrigerator for about 6 hours, then ip
and dry another 6 hours before cooking.
CLEANING AND
MAINTENANCE
1. Press the grinder / feeder head release
button, twist the feeder head to unlock
and detach the feeder head.
2. Remove the ring nut.
3. Disassemble 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.
4. Reassemble.
5. Wipe the grinding plates with vegetable oil
and wrap each plate with greaseproof paper.
This will prevent discoloring/rusting.
6. Store the sausage attachment in feeder head
and grinding plates inside the storage drawer.
7. Any other servicing should be performed
by an authorized service representative.

6
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:
• Meat 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 (7.2°C)
is ideal for grinding and sausage making.
• Cut meat into small 1- to 2-inch (2.5 to 5 cm)
cubes for grinding, removing any skin, but
keeping all of the fat.
• Fatty, cheaper cuts of meat are perfect for
the grinder. Fat gives avour and juiciness to
ground meats and sausages.
• Coarse plate − Use for coarse-ground
textured items such as coarsely ground beef
for chili, relishes, sauces and salsas.
• Medium plate − Use for medium-ground
textured items, such as medium-ground
meat for sausage, meatballs or meatloaf.
• Be sure to refrigerate any ground meats
immediately. Cook or freeze within 1 or
2 days.
• If grinding bread for breadcrumbs,
make sure to use dry or toasted bread.
• When grinding meats or lling sausages:
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 ll 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 (454 g) of meat.
• Casings can be difcult to nd. The best
places to try are either your local butcher or
websites geared to sausage making.
• Taste your mixture rst before stufng into
casings. Cook a small amount of the mix
in a skillet until it’s cooked through.
RECIPES
Breakfast Sausage................... 6
Chicken and Apple Sausage ........... 7
Sweet Italian Sausage ................ 7
Chorizo............................ 7
Duck Sausage ...................... 8
Lamb Merguez...................... 8
Spicy Venison Sausage ............... 9
Spicy Green Chile
and Chicken Sausage ................ 9
Simply Rich Burgers ................ 10
Mediterranean Lamb Sliders .......... 10
Chicken Burgers
with Mango-Avocado Salsa .......... 10
Bolognese .........................11
Meatballs ..........................11
Super Chili ........................ 12
Turkey Meatloaf .................... 12
Breakfast Sausage
These savory and sweet sausages make a
welcome addition to the breakfast table.
Makes 3 pounds (1.36 kg) of sausage,
about 25, ¼-cup (60 ml) patties
3 pounds (1.36 kg) pork shoulder,
cut into 1-inch (2.5 cm) cubes
1 garlic clove, finely chopped
2 tablespoons (30 ml) fresh sage,
chopped
½ teaspoon (2.5 ml) fresh thyme, chopped
1 tablespoon (15 ml) kosher salt
2 tablespoons (30 ml pure maple syrup
2 tablespoons (30 ml) light brown sugar
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.

7
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 146 (69% from fat) · Carb. 2g · Pro. 9g · Fat 11g
Sat. fat 4g · Chol. 39mg · Sod. 320mg
Calc. 5mg · Fiber 0g
Chicken and
Apple Sausage
The apples add some extra sweetness
and flavour to this morning sausage.
Makes 3 pounds (1.36 kg) of sausage, about 25,
¼-cup (60 ml) patties
3 pounds (1.36 kg) boneless, skinless
chicken thighs, cut into 1-inch
(2.5 cm) cubes
2 apples (about 14 ounces [397 g]),
peeled, cored and cut into ½-inch
(1.25 cm) cubes
1 small shallot (about 2 to 3 ounces
[57 to 85 g]), finely chopped
2 tablespoons (30 ml) pure maple syrup
2 teaspoons (10 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder ON and grind all ingredients into a
mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 120 (45% from fat) · Carb. 4g · Pro. 13g
· Fat 6g Sat. fat 2g · Chol. 71mg · Sod. 373mg
Calc. 11mg · Fiber 0g
Sweet Italian Sausage
Simple ingredients make up this favourite,
all-purpose sausage.
Makes about 3 pounds (1.36 kg) of sausage,
15−16 sausage links or about 24, ¼-cup (60 ml)
patties
3 pounds (1.36 kg) pork butt, cut into
1-inch (2.5 cm) cubes
2 garlic cloves, finely chopped
2 tablespoons (30 ml) fennel seeds,
toasted
3 tablespoons (45 ml) fresh parsley,
chopped
2¼ teaspoons (11 ml) kosher salt
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) fresh ground
black pepper
2 tablespoons (30 ml) dry white wine
1. Mix ingredients together well in a large
stainless bowl. Cover with plastic wrap
and place in the refrigerator overnight.
2. Once meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn
meat grinder ON and grind all ingredients
into a mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
** For Hot Italian Sausage: Add 1 to 2 teaspoons
(5 to 10 ml) of crushed red pepper to
the mixture.
Nutritional information per 4-ounce (113 g) serving:
Calories 217 (45% from fat) · Carb. 1g · Pro. 28g
Fat 11g · Sat. fat 4g · Chol. 97mg · Sod. 388mg
Calc. 18mg · Fiber 0g
Chorizo
Who knew that tasty chorizo was so easy to
make at home? Chorizo makes an excellent
taco filling; just brown the loose sausage
well on the stove for delicious results.
Makes about 3 pounds (1.36 kg) of sausage
3 pounds (1.36 kg) pork shoulder,
cut into 1-inch (2.5 cm) cubes

8
3 garlic cloves, finely chopped
2 tablespoons (30 ml) ancho chile powder
1 tablespoon (15 ml) paprika
1 tablespoon (15 ml) kosher salt
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) dried oregano
2 teaspoons (10 ml) apple cider vinegar
½ teaspoon (2.5 ml) freshly ground
black pepper
¼ teaspoon (1 ml) cayenne pepper
1. Mix ingredients together well in a large
stainless bowl. Cover with plastic wrap and
place in the refrigerator overnight.
2. Once meat has rested, assemble the meat
grinder fitted with the medium plate. Turn
meat grinder ON and grind all ingredients into
a mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 201 (40% from fat) · Carb. 2g · Pro. 27g · Fat 9g
Sat. fat 3g · Chol. 88mg Sod. 777mg
Calc. 23mg · Fiber 1g
Duck Sausage
This sausage makes an easy yet elegant
dinner paired with some French lentils and
lightly dressed greens.
Makes 2 pounds (907 g) of sausage, about 16,
¼-cup (60 ml) patties
2 pounds (907 g) skinless, boneless duck,
cut into 1-inch (2.5 cm) cubes
2 teaspoons (10 ml) juniper berries,
crushed with the side of a knife
2 garlic cloves, finely chopped
1 teaspoon (5 ml) fresh thyme,
finely chopped
1 tablespoon (15 ml) port wine
1½ teaspoons (7.5 ml) kosher salt
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder ON and grind all ingredients into a
mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 230 (88% from fat) · Carb. 0g · Pro. 7g
Fat 22g · Sat. fat 8g · Chol. 43mg · Sod. 257mg
Calc. 7mg · Fiber 0g
Lamb Merguez
Merguez sausage, with North African origins,
gets its spice and heat from harissa. Depending
on how hot you like it, you can always increase
the amount or add a bit of cayenne.
Makes 2¾ pounds (1.25 kg) sausage,
about 16, ¼-cup (60 ml) patties
2¾ pounds (1.25 kg) lamb shoulder,
cut into 1-inch (2.5 cm) cubes
¼ cup (60 ml) harissa
2 tablespoons (30 ml) sweet paprika
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) ground cumin
2 garlic cloves, chopped
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder ON and grind all ingredients into a
mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 109 (37% from fat) · Carb. 1g · Pro. 16g
Fat 4g · Sat. fat 1g · Chol. 51mg · Sod. 347mg
Calc. 11mg · Fiber 0g

9
Spicy Venison Sausage
Adding some pork butt makes the sausage a little
moister, but you may use all venison if you wish.
Makes 4 pounds (1.8 kg) of sausage
3 pounds (1.36 kg) venison
1 pound (454 g) pork butt
1 garlic clove, peeled and minced
1½ tablespoons (25 ml) kosher salt
1½ 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) savoury
1. Remove any visible gristle from meat. Cut
meat into 1-inch (2.5 cm) cubes. Place in a
large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate
for at least 8 hours and up to 24 hours.
2. Assemble Cuisinart
®
Electric Meat Grinder
with the medium cutting plate. Grind meat,
mixing venison and pork evenly while
grinding. Ground meat may be stuffed into
prepared casings (follow the instructions on
page 5) 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.
3. 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 175F°–200°F (79°C - 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 4-ounce (113 g) serving:
Calories 147 (34% from fat) ∙ Carb. 1g ∙ Pro. 23g
Fat 5g ∙ Sat. ∙ Fat 2g ∙ Chol. 33mg ∙ Sod. 686mg
Calc. 15mg ∙ Fiber 0g
Spicy Green Chile
and Chicken Sausage
Jalapeño and green chiles give these
sausages a nice kick.
Makes about 3 pounds (1.36 kg) of sausage
or 15 sausage links
3 pounds (1.36 kg) boneless, skinless
chicken thighs, cut into 1-inch (2.5 cm)
cubes
3 garlic cloves, chopped
½ cup (125 ml) loosely packed cilantro,
chopped
2 large jalapeño peppers, chopped
4 cans (4 ounces [113 g] each) chopped
green chiles, well drained
1 tablespoon (15 ml) kosher salt
1 tablespoon (15 ml) tequila
1. Mix ingredients together well in a large
stainless bowl. Cover with plastic wrap
and place in the refrigerator overnight.
2. Once meat has rested, assemble the meat
grinder fitted with the medium plate. Turn
meat grinder ON and grind all ingredients
into a mixing bowl.
3. Form into patties, use crumbled or follow
the instructions on page 5 to make into
sausage links.
Nutritional information per 4-ounce (113 g) serving:
Calories 117 (28% from fat) · Carb. 1g · Pro. 18g
· Fat 4g Sat. fat 1g · Chol. 75mg · Sod. 616mg
Calc. 31mg · Fiber 1g

10
Simply Rich Burgers
These simple burgers get their “richness” and
flavour from the short ribs. Play with the ratio
of the two meats if you prefer a leaner burger.
Makes about 10 burgers
2 pounds (0.9 kg) sirloin roast,
cut into 1-inch (2.5 cm) cubes
2 pounds short ribs, bones removed
and cut into 1-inch (2.5 cm) cubes
1. Assemble the meat grinder fitted with the
coarse or medium plate. Turn meat grinder
ON and grind the meat into a mixing bowl.
2. Form into patties, being careful not to
overwork. Cook burgers on the grill or a
heavy-bottomed pan, about 4 to 5 minutes
per side for medium.
Nutritional information per burger:
Calories 400 (55% from fat) · Carb. 0g · Pro. 45g
Fat 24g · Sat. fat 11g · Chol. 163mg · Sod. 115mg
Calc. 34mg · Fiber 0g
Mediterranean
Lamb Sliders
The zip of the garlic and herbs give these
zesty lamb burgers a Mediterranean twist.
Makes about 22, ¼-cup (60 ml) sliders
3 pounds (1.36 kg) lamb shoulder,
cut into 1-inch (2.5 cm) cubes
2 large garlic cloves, finely chopped
1 tablespoon (15 ml) fresh rosemary,
chopped
1 teaspoon (5 ml) fresh thyme, chopped
3 tablespoons (45 ml) fresh parsley,
chopped
2 tablespoons (30 ml) dry white wine
1 tablespoon (15 ml) kosher salt
2 teaspoons (10 ml) crushed black pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder ON and grind all ingredients into a
mixing bowl.
3. Form into ¼-cup (60 ml) patties for sliders.
Nutritional information per slider:
Calories 145 (35% from fat) · Carb. 1g · Pro. 21g
Fat 6g · Sat. fat 2g · Chol. 68mg · Sod. 561mg
Calc. 15mg · Fiber 0g
Chicken Burgers with
Mango-Avocado Salsa
Remaining salsa can be served with tortilla
chips—you’re not going to want one bite
to go to waste.
Makes 6 burgers; 3 cups (750 ml) of salsa
Chicken Burgers:
2 pounds (907 g) boneless, skinless
chicken thighs, cut into 1-inch
(2.5 cm) pieces
1½ teaspoons (6 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground
black pepper
3 scallions, cut into 1-inch (2.5 cm)
pieces
½–1 jalapeño, seeded and cut into
1-inch (2.5 cm) pieces
1 teaspoon (5 ml) vegetable oil
Salsa:
1 jalapeño, seeded and finely chopped
¼ cup ([60 ml] packed fresh cilantro
leaves, roughly chopped
2 avocados, cut into 1-inch (2.5 cm)
cubes
1 mango, peeled, cut into 1-inch
(2.5 cm)cubes
1 teaspoon (5 ml) kosher salt
1–2 teaspoons (5-10 ml) freshly squeezed
lime juice
1. Mix burger ingredients together, except the
vegetable oil, in a large stainless bowl. Cover
with plastic wrap and place in the refrigerator
overnight.
2. Prepare the salsa by stirring together all the
salsa ingredients. Taste and adjust seasoning
as desired. Salsa can be made either in
advance and refrigerated, or right before you
grind and cook the burgers.

11
3. Once meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
4. Form into 6 equal patties. Put a large,
nonstick pan over medium heat and add oil.
When oil is hot, add ½ of the chicken patties,
being careful not to crowd the pan. Cook
each side 6 to 8 minutes until a nice,
golden brown crust forms and the internal
temperature reaches 165ºF (74°C).
Repeat with remaining patties.
5. Serve burgers topped with Mango-Avocado
Salsa and a lime wedge. May also be served
on a soft bun like brioche or potato.
Nutritional analysis per serving (1 burger with ½ cup
[60 ml] of salsa): Calories 316 (45% from fat)
Carb. 12g · Pro. 32g · Fat 16g · Sat. fat 3g·
Chol. 125mg · Sod. 1026mg · Calc. 36mg · Fiber 5g
Bolognese
This Italian sauce is a classic; the longer it
simmers, the better the flavours will be.
It freezes beautifully so it can be enjoyed again.
Makes 10 cups (2.3 L)
1 pound (454 g) beef chuck roast,
cut into 1-inch (2.5 cm) cubes
1 pound (0.45 kg) pork shoulder,
cut into 1-inch cubes
¾ pound (0.34 kg) veal roast, cut into
1-inch (2.5 cm) cubes
1 tablespoon (15 ml) olive oil
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
4 garlic cloves, finely chopped
1½ teaspoons (7.5 ml) kosher salt, divided
1 cup (250 ml) white wine
½ teaspoon (2.5 ml) freshly ground pepper
2 cans (28 ounces [798 g] each)
tomatoes, roughly chopped
1. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder ON and
grind the chuck, pork and veal together into
a mixing bowl.
2. Put a small stockpot on the stove over
medium heat and add the oil. Once the oil is
hot, add the chopped vegetables and sauté
until soft and fragrant, about 8 to 10 minutes.
Stir in the ground meat and 1 teaspoon (5 ml)
of salt. Cook until completely browned,
breaking up meat with a wooden spoon as it
cooks.
3. Once the meat is brown, add the wine and
allow the mixture to simmer until all the liquid
is evaporated completely.
4. Once all liquid has evaporated, add the
remaining salt, pepper and chopped tomatoes
to the pot and stir ingredients together well.
5. Bring mixture to a slight boil and then
reduce to a simmer for about 3 hours,
until meat is tender and flavours come
together well.
This sauce will keep well in the refrigerator for
up to 5 days and in the freezer for 3 months.
Nutritional information per ½-cup (125 ml) serving:
Calories 156 (37% from fat) · Carb. 6g · Pro. 15g
Fat 6g · Sat. fat 2g · Chol. 55mg · Sod. 468mg
Calc. 20mg · Fiber 1g
Meatballs
These homemade meatballs are so
simple to prepare. The best part is
knowing exactly what goes into them.
Makes 18 meatballs
1½ pounds (680 g) beef chuck, cut into
1-inch (2.5 cm) pieces
½ pound (227 g) pork shoulder, trimmed
of any excess fat, cut into 1-inch
(2.5 cm) pieces
2 garlic cloves, peeled
½ cup (125 ml) parsley leaves
½ onion, about 6 ounces (170 kg) ,
cut into 1-inch (2.5 cm) pieces
½ cup (125 ml) Italian breadcrumbs
2 teaspoons (10 ml) kosher salt
2 large eggs, lightly beaten
1. Preheat oven to 425ºF (220°C). Line two
baking sheets with aluminum foil. Set aside.

12
2. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder ON and grind
the beef and pork together with the garlic,
parsley and onion into a mixing bowl. Add the
breadcrumbs, salt and the eggs. Gently mix
together well.
3. Using a ¼-cup (60 ml) measuring cup, form
meat mixture into balls. Bake on prepared
baking sheets until golden brown on all sides,
about 25 to 30 minutes.
4. Serve, or add to tomato sauce.
Nutritional analysis per serving (1 meatball):
Calories 119 (46% from fat) · Carb. 3g · Pro. 13g
Fat 6g · Sat. fat 2g · Chol. 60mg · Sod. 128mg
Calc. 17mg · Fiber 0g
Super Chili
Don’t be intimidated by the amount of
chili powder in the recipe; most store-bought
varieties lean on the side of mild. However,
spice lovers can turn up the heat by just
increasing the cayenne or stirring in
some puréed chipotle chiles.
Makes about 8 cups (2 L)
2 pounds (907 g) beef chuck roast,
cut into 1-inch (2.5 cm) cubes
2 teaspoons (10 ml) vegetable oil, divided
1 medium onion, finely chopped
1 jalapeño, seeded and finely chopped
1 large red pepper, cut into ¼-inch
(0.6 cm) dice
4 garlic cloves, finely chopped
¼ cup (60 ml) chili powder
2 teaspoons (10 ml) dried oregano
2½ teaspoons (13 ml) kosher salt
¼ teaspoon (1 ml) cayenne pepper
1 can (15-ounce [426 ml}) crushed
tomatoes
2 cans (15 ounces each) diced tomatoes,
with one can drained
1 cup (250 ml) chicken broth (low
sodium)
1. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder ON and
grind the beef into a mixing bowl.
2. Put a small stockpot on the stove over
medium heat and add a teaspoon of oil.
Once oil is hot, stir in the ground beef.
Cook until completely browned. Remove and
reserve. Drain off any excess liquid before
returning to the stove.
3. Add the remaining teaspoon of vegetable oil
to the pot. Once hot, add the onion, jalapeño,
red pepper and garlic. Stir together and sauté
until soft and fragrant, about 5 to 8 minutes.
Return the cooked beef to the pot with the
sautéed vegetables. Stir in the chili powder,
oregano, salt and cayenne until fully
combined.
4. Add the crushed and diced tomatoes with
the chicken broth. Bring mixture just to a
boil and then reduce to a simmer and cover.
5. Simmer for about 2 hours. Degrease the
chili by either skimming any excess fat
with a ladle, or by gently blotting the surface
with a paper towel.
6. Taste and adjust seasoning accordingly.
Nutritional information per ½-cup (125 ml) serving:
Calories 133 (50% from fat) · Carb. 5g · Pro. 12g
Fat 8g · Sat. fat 3g · Chol. 41mg · Sod. 539mg
Calc. 30mg · Fiber 2g
Turkey Meatloaf
Veggies are added for flavour in
this healthier version of meatloaf.
Makes about 10 servings
Nonstick cooking spray
1½ pounds (680 g) dark turkey meat,
or boneless, skinless chicken thighs,
cut into 1-inch (2.5 cm) cubes
1½ cups (375 ml) old-fashioned oats
1 teaspoon (5 ml) olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
2 garlic cloves, peeled and finely
chopped
1 teaspoon (5 ml) kosher salt, divided
½ teaspoon (2 ml) freshly ground black
pepper, divided
8 small baby bella or cremini

13
mushrooms, chopped
2 large eggs, lightly beaten
1 large egg white
¼ cup (60 ml) ketchup
1 tablespoon (15 ml) tomato paste
½ cup (125ml) chopped fresh parsley
1 tablespoon (15 ml) chopped fresh thyme
1. Preheat oven to 350°F (176°C). Coat a
9 x 5-inch (23 x 13 cm) loaf pan with
nonstick cooking spray.
2. Toss the turkey and oats together in a mixing
bowl and let rest in refrigerator until ready
to grind.
3. Put the oil in a medium skillet over medium
heat. Once the oil is hot and shimmering
across the pan, add the onion, carrot, celery,
garlic, ½ teaspoon (2.5 ml) of salt and
¼ teaspoon (1 ml) of the pepper. Sauté until
fragrant and soft, about 8 to 10 minutes.
Add the mushrooms and continue to sauté
until soft, an additional 5 to 10 minutes.
Allow to cool slightly
4. Mix the eggs, egg white, ketchup and
tomato paste in a large mixing bowl. Add the
remaining salt, pepper, parsley, thyme and
cooked vegetables that have cooled slightly.
5. Assemble the meat grinder fitted with the
medium plate. Turn meat grinder ON and
grind the turkey and oats into the large
mixing bowl with remaining ingredients.
6. Gently, using hands or a large spoon,
blend together ingredients until completely
combined. Be careful not to over-mix.
7. Place the meatloaf ingredients into the
prepared pan, then into the preheated oven.
8. Meatloaf is done when internal temperature
registers 170°F (76°C), about 75 minutes.
Allow to rest slightly before removing from
pan and slicing.
Nutritional information per serving:
Calories 238 (48% from fat) ∙ Carb. 13g ∙ Pro. 18g
Fat 13g ∙ Sat. Fat 3g ∙ Chol. 106mg ∙ Sod. 405mg
Calc. 41mg ∙ Fiber 2g

14
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 modications,
theft, misuse, or damage due to
transportation or environmental conditions.
Products with removed or altered
identication 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 verication 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 specications
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, ON L4H 0L2
Email:
[e-mail]
Model: MG-200C
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
* The date code format we are using on
unit is WWYY, representing week, and
year. eg.2420 = manufactured in 24th
week of the year 2020.
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.

IB-17020-CAN
©2020 Cuisinart Canada
100 Conair Parkway,
Woodbridge, ON L4H 0L2
Consumer Call Centre E-mail:
[e-mail]
Printed in China
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