Deni 3200 Quick reference guide

Model 3200
IMPORTANT
Please keep these instructions
and your original box
packaging. INSTRUCTIONS
FOR PROPER USE AND CARE
BONUS
Includes
Recipes
®
Meat Grinder
Professional
Model #3200

1
®
Manufacturing Co., Inc. may cause hazards.
nDo not use outdoors, household use only.
nDo not let cord hang over edge of table or counter. Do not let cord
come in contact with hot surfaces, including the stove.
nWARNING: The cutting blade is sharp. Handle with care when both
using and cleaning.
nDo not place near hot gas, electric burner, in an oven, or in a
dishwasher.
nNever leave meat grinder unattended while it is operating.
nIf motor stalls, turnoff immediately and unplug power unit. To avoid
injury, first detach meat grinder head then disassemble and remove
clogged pieces.
nDo not use an extension cord with this meat grinder. However, if
one is used, it must have a rating equal to or exceeding the rating
of this appliance.
nThe meat grinder should always be in the off position before
inserting or removing plug from a wall outlet.
nDo not pull on the power cord to disconnect, pull on the head of the
plug.
nThis meat grinder should not be used for other than the intended
use.
nThe Deni Meat Grinder has a polarized plug (one blade is wider
than the other). This plug will fit in a polarized outlet only one way,
as a safety feature. Reverse the plug if the plug does not fit fully in
the outlet. Contact a qualified electrician if it still does not fit. Do
not attempt to defeat this safety feature.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions should
always be observed, including the following:
nRead all of the instructions.
nTo protect against risk of electrical shock do not put meat
grinder in water, other liquid, or where water may flood the
area.
nPlace the meat grinder securely in the center of the counter or
work space on a flat surface.
nClose adult supervision must be provided when this appliance
is used by or near children. This appliance is not recommend-
ed for children.
nUnplug from outlet when not in use, before putting on or
taking offparts, and before cleaning.
nAvoid contact with moving parts. Never feed food by hand.
Always use food pusher.Keep hair, hands, clothing, and
utensils away from moving plates while operating to reduce
the risk of personal injuryand/or damage to the meat
grinder.
nDo not use fingers to scrape away food from discharge disc
while appliance is operating. Injury may result. CAUTION:
DO NOT PUT YOUR FINGERS NEAR THE HOPPER OR HEAD
WHILE IN OPERATION.
nDo not operate with a damaged cord, plug, after the appli-
ance malfunctions, or if it is dropped or damaged in any
manner. Return the meat grinder to Keystone Manufacturing
Co., Inc. for examination, repair or electrical or mechanical
adjustment.
nUsing attachments not recommended or sold by Keystone

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Features
Food Pusher
Hopper Plate
Head
Operating Buttons
Locking Knob
Opening
Feed Screw
Cutting Blade
Cutting Plate
(Medium)
Cutting Plate
(Coarse)
Cutting Plate
(Fine)
Cap
Sausage
Attachment
Sausage Stuffer
(Medium)
Sausage Stuffer
(Small)
Sausage Stuffer
(Large)
Indicator Light
Flat Cutting Surface
Cutting Blade Position
Feed Screw Shaft

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®
Functions
Operating Allows you to turn the unit ON and OFF and REVERSE the
Buttons: direction of the feed screw if the unit jams.
Indicator Light: Indicates the unit is ON.
Locking Knob: Holds the head tightly in place.
Motor Housing: Provides an outer shell for the motor mechanism.
Food Pusher: Used to feed foods into the hopper opening.
Hopper Plate: Holds food to be grinded.
Head: Holds feed screw, cutting blade, and cutting plates for grinding.
Feed Screw: Rotates cutting blade to grind meat.
Cutting Blade: Cuts the food before going through the grinding plates.
Cutting Plates: Grinds meat into the desired texture; fine, medium, or coarse.
Sausage Works as a funnel to fill sausage casings
Stuffers:
Sausage Holds sausage stuffer in place under the cap.
Attachment:
Cap Holds the cutting blade and cutting plates in place during
grinding.

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Assembling
1. Make sure the unit is unplugged while assembling.
2. Place head into opening of motor housing.
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 head, long end first,
turn it slightly until it is set into motor
housing.
4. Place cutting blade onto feed
screw shaft with the flat surface
of the blade facing you. NOTE:
If it is not fitted properly, meat
will not be ground and the
cutting plate may be damaged.
5. Place the desired cutting plate next to the
cutting blade. The tabs on the cutting plate
fit into the slots on the head.
6. Screw cap into place by turning clockwise
until tight. Do not over tighten.
7. Place hopper tray on head.
How To Assemble Sausage Maker
1. Follow steps 1-4 of the basic assembling instructions.
2. Insert desired sausage stuffer into the sausage attachment.
3. Place wide end of sausage stuffer against the head next to
the blade. Hold in place while attaching the cap.
4. Put cap over sausage stuffer and screw into place by turning
clockwise until tight. Do not over tighten.
How To Operate
1. Before using for the first time, remove all packaging and
wash parts. DO NOT place in dishwasher.
2. Place the unit on a sturdy work surface. NOTE: The air-vents
at the bottom and the side of the motor housing should be
kept free and not blocked.
3. Make sure the unit is OFF and plug unit in. The indicator light
should be off.
4. Place a bowl or plate beneath the grinding tube to catch the
ground meat.
5. Cut all foods smaller then the opening in the hopper tray.
6. Press the ON button to turn the grinder on. The ground meat
will come out through the grinding plate in the head.
Slide blade onto
feed screw shaft.
Flat surface of blade faces you.

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7. Place food in the hopper tray and use the
food pusher to feed food into the hopper
opening. CAUTION: DO NOT USE YOUR
FINGERS TO FEED FOOD THROUGH THE
HOPPER. NOTE: The grinder head may
rotate slightly during use, but it is normal. Do not over
tighten to stop this movement. It may cause damage.
8. Push the OFF button when complete.
Cutting Plates
nFine: used for breakfast sausages, spreads, pâtés, baby food,
and hamburgers.
nMedium: used for Polish and Italian style sausages, ground
meat in soups or relishes.
nCoarse: used for salami and larger style sausages, ground
meat for chili or with vegetables.
Stuffing Tubes
nSmall: used to make pork or beef breakfast sausages and
Southern-Style sausage. (1/2-1”)
nMedium: used to make Polish, Italian, Bratwurst, Venison,
Chorizo, and skinless sausages. (1-11/4”)
nLarge: used to make larger skinless sausages or to stuff
larger casings.
How To Make Sausage
1. Prepare natural casing by running it under cool water. Soak
casing in a bowl of cool water for a half hour.
2. Rinse the casing again under cool water and let the water run
through the casing by holding one end of the casing open
under the faucet.
3. Soak the casing again, adding one tablespoon of white
vinegar for each cup of water in the bowl. Leave the casing in
the vinegar solution until you are ready to stuff it, then rinse
and drain.
NOTE: Vinegar softens the casing and makes it more transparent.
This makes the finished sausage look better.
4. Cut meat into one inch cubes and put in freezer for half hour
to firm up.
5. Measure the seasonings for the recipe you are using and
combine in a small bowl. Set aside.
6. Grind the meat, following the basic operating instructions.
7. Assemble the meat grinder with the sausage stuffer following
the instructions on page 4.
8. Test the sausage. Fry up a small amount of the sausage
mixture. Adjust seasonings to taste.
9. Pull the entire sausage casing over the stuffing tube so that the
end of the casing is even with the tube opening.

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10. Slowly feed the meat, with the pusher, into the hopper open-
ing. When the ground meat is flush with the opening of the
stuffing tube, pull off 2 inches of casing and tie into a knot.
11. Continue feeding meat into the hopper opening and stuffing
the sausage casing. Pack the casing firmly but not to the
bursting point. Maintain an even thickness throughout the
length of casing.
12. Slide leftover casing offstuffing tube when all meat has been
used.
13. Inspect the sausage by pricking any air bubbles or pockets
with a pin. NOTE: Air pockets can fill with fat while cooking
allowing mold to grow.
14. Twist off the links. By starting at the tied end of the stuffed
casing, grasp 3 inches of stuffed casing or the desired length
of sausage you wish to make and gently twist two or three
times in the same direction to form a link. Continue twisting
offlinks until the entire casing is done.
15. Using a sharp knife, cut the links apart and cut off any empty
casing at the end.
16. Arrange the links in a single layer on a plate covered with
plastic wrap and refrigerate for a couple of hours. NOTE: If
you are not going to eat the sausage within 2 days, it is
recommended that you use one of Deni’s vacuum sealers
or vacuum packaging systems.
Sausage Making Tips
nMake sure the meat is as cold as possible, without being frozen, before
you grind it. Cold meat is easier to grind and the fat doesn’t clog up
the grinding plate.
nWhen mixing sausage with your hands, place a bowl of cold water
nearby. Rinse your hands frequently in the cold water so that the fat
doesn’t stick to your fingers.
Cleaning
nMake sure the motor has stopped completely before disassembling the
unit.
nUnscrew cap.
nTo remove cutting plate easily, knock the head on the
table with the cutting plate face up.
nWash each part in warm soapy water. Use care when handling the
sharp blades. NOTE: Do not wash any parts in the dishwasher or use
abrasive cleaning agents or cloths when cleaning. Bleaching solutions
containing chlorine will discolor aluminum surfaces. Thinners and
benzynes will crack or change the color of the unit.
nWipe motor housing with a damp cloth. Do not
immerse in water.
nCoat feed screw, cutting blade, and cutting plates
with salad oil after washing and drying. NOTE: The
oil will keep parts lubricated.

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Hints and Tips
nWhen carrying the unit, be sure to hold motor housing with
both hands. Do not hold or carry by the hopper plate.
nMake sure all parts are tightly assembled. Loose parts will
cause food to get caught and clog up the grinder.
nAlways turnthe unit ON before inserting food.
nProcess a small amount of fat from the meat through the meat
grinder before grinding to lubricate the grinding mechanism.
nDo not grind hard foods such as bones and nuts.
nDo not grind ginger and other materials with hard fiber.
nDo not use the unit for more than 20 minutes without
interruption. If longer use is necessary, allow unit to cool
down thoroughly before reusing it.
nTo avoid jamming, do not apply excessive pressure while
operating.
nGrinding bread pieces may help to remove food residue left
in the meat grinder after use.
nChill meat before grinding to reduce the loss of juices.
nRefrigerate ground meat immediately and cook within 24
hours.
nMake sure food is free of bone, tough tendon, nutshells, etc.
before grinding.
nDo not use food pusher on bread crumbs or nuts. They will
feed themselves.
nWhen making bread crumbs, only use the coarse grinding
disc.
nNever try to undo the parts or to repair the unit by yourself
Contact Keystone Manufacturing Company, Inc.
nWhen switching from ON to OFF then to REVERSE or vice
versa, wait about 6 seconds to assure that the motor has
stopped completely.
nTo maintain the freshness of your ground meat for up to
five times as long as traditional food storage methods, it is
recommended that you use one of Deni’s vacuum sealers or
vacuum packaging systems. To order, or for more information,
call 1-800-DENI-VAC.
Troubleshooting
nMeat Grinder shut off or no meat is coming out.
The unit may be jammed. Shut it off. Press REVERSE to clear
jamming of bone or other materials. NOTE: Reverse operation
will continue for as long as the button is pressed. Unplug the
unit and follow cleaning instructions. Re-assemble. Never force
food through the meat grinder.

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®
Recipes
Classic Italian Sausage
Servings: Makes 4 lbs of sausage or 16, 4 oz patties
Ingredients:
4lbs pork butt, cubed
3tbsp fennel seeds, whole
2tbsp kosher salt
2tsp black pepper
1tbsp crushed red pepper flakes
1/2cup cold water
Method:
1. Combine all of the ingredients in a bowl and mix well.
2. Use the coarse grinding plate and follow operating instruc-
tions on page 4.
3. When you are finished grinding, remove the grinding plate
and attach the large sausage stuffer to the meat grinder fol-
lowing the assembly instructions on page 4.
4. Feed the mixture into the prepared casings (see page 5-6).
If making patties, take the ground meat and shape into
4oz patties or larger.
Cajun Style Chicken Sausage with Monterey Jack Cheese
Ingredients:
2lbs chicken breast cut into 1” cubes
2lbs chicken thighs cut into 1” cubes
1/2lb Monterey Jack cheese cut into small cubes
1tsp fresh garlic, finely minced
1tbsp kosher salt
1tsp black pepper
2tbsp prepared Cajun spice mixture or from the recipe below
Prepared sausage casings
Cajun Spice Mixture:
1tbsp kosher salt
1tbsp granulated garlic
1tbsp dried oregano, finely ground
1tbsp dried thyme
1tsp black pepper
1/2tsp white pepper
1tsp cayenne pepper (more if desired)
1tbsp Paprika
Procedure for Cajun Spice Mixture:
1. Combine the ingredients.
2. Mix well and store in a covered container.
Continued on the next page.

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Method:
1. Combine all of the sausage ingredients in a bowl. Mix well.
2. If possible, allow the mixture to blend for several hours or
overnight.
3. Feed the seasoned meat into the grinder using the coarse
grinding plate and follow operating instructions on page 4.
4. Remove grinding plate.
5. Assemble the large sausage stuffer following the directions
on page 4.
6. Slide the casing onto the sausage stuffer (see page 5-6). Be
careful not to over stuff the casing so that you can twist the
sausage into links.
7. If making patties, divide ground meat into portions and
shape the mixture to the desired size. NOTE: If storing the
patties for later use, separate them using plastic wrap.
Mini Italian Sausage Links
Ingredients:
2lbs pork butt cut into 1” cubes
1tbsp fennel seeds
1tbsp kosher salt
2tsp crushed red pepper flakes
1/2cup romano cheese
2tbsp chopped parsley
1/2cup cold water
small diameter prepared sausage casings
(available at most meat markets)
Method:
1. Mix all of the ingredients together in a medium bowl.
2. Following operating instructions on page 4, feed the seasoned
meat into the grinder using the medium grinding plate.
3. Remove the grinding plate.
4. Assemble the medium sausage stuffer following the directions
on page 4.
5. Slide the prepared sausage casing onto the sausage stuffer.
6. Follow sausage instructions on page 5 and 6. Turnthe
grinder on and feed the ground meat into the machine being
careful not to fill the sausage too tightly so that they can be
easily twisted into links.
7. Link the sausages into 3” sections or smaller.

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Breakfast Sausage
Servings: 2 lbs breakfast sausage
Ingredients:
2lbs well marbled, pork butt cut into 1” cubes
1 tbsp rubbed sage (more if desired)
11/2tsp black pepper
2tsp kosher salt
1/2cup cold water
Small diameter prepared sausage casings as needed
Method:
1. Combine all of the ingredients except the casings in a
medium bowl. Mix well.
2. Feed seasoned meat into the grinder using the small
grinding plate and follow operating instructions on page 4.
3. Remove grinding plate.
4. Assemble the small sausage stuffer following the directions
on page 4.
5. Slide the prepared sausage casing onto the sausage stuffer.
6. Turn the grinder on and feed ground meat into hopper (see
page 5-6) being careful not to stuff the casing too tightly to
allow for easy linking.
Beef Burgers
Serves: 4
Ingredients:
1lb beef chuck, cubed
1/2cup oatmeal
1/2cup diced onion
1/2cup chopped parsley
3tbsp ketchup
2tsp worcestershire sauce
2tsp salt
1tsp black pepper
Method:
1. Follow operating instructions on page 4. Feed meat, oatmeal,
onion, and parsley alternately through the grinder using the
fine grinding plate.
2. Mix well and allow the mixture to sit for a few hours to
enhance the flavors.
3. Add the ketchup, worcestershire sauce, salt and black pepper.
Mix well.
4. Shape into 4 patties and grill to desired doneness.

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®
BBQ Cocktail Meat Balls
Ingredients:
2lbs beef chuck cut into 1” cubes
11/3cup oatmeal
1/2cup diced onion
1/2cup chopped parsley
1/2cup ketchup
1tbsp worcestershire sauce
1tbsp salt
2tsp black pepper
1egg
Oil for frying
Prepared BBQ sauce as needed
Method:
1. Combine all of the ingredients except the BBQ sauce and oil, in
alarge bowl. Mix well and allow several hours to blend the fla-
vors.
2. Grind the mixture through the fine cutting plate, following the
operating instructions on page 4.
3. Shape ground meat into meat balls about 11/2”in diameter.
4. Add a small amount of oil to a skillet and bring to frying
temperature.
5. Saute the meat balls in batches until almost cooked through.
6. Transfer to a saucepan.
7. Add enough prepared BBQ sauce to almost cover the meat balls.
8. Simmer for about 1 hour.
Stuffed Savoy Cabbage Rolls
Servings: 10
Ingredients:
10 large cabbage leaves, boiled for 2 minutes in salted water
and drained well
1/2lb beef chuck cut into 1” cubes
1/2lb pork butt cut into 1” cubes
1/2cup chopped onion
1clove garlic, diced fine
3tbsp chopped parsley
11/2cups cooked rice
2tbsp tomato paste
2tsp salt
1/2tsp black pepper
Method:
1. Using the medium grinding plate, follow operating instructions
on page 4. Grind the beef, pork, onion garlic, and parsley
into a medium bowl.
2. Add the rice, tomato paste, salt, and pepper. Mix well.
3. Divide the filling among the cooked cabbage leaves, being
careful not to overfill.
4. Fold the edges in as you roll the leaves to hold the filling.
5. Place in an oiled casserole dish with the seam edge of the
rolled leaf on the bottom to hold the shape.
6. Coat generously with tomato sauce.
7. Cover casserole and gently simmer for about 1 hour.

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Ham Salad
Servings: Makes 3 cups
Ingredients:
3cups cooked ham, diced
1/2cup chopped sweet onion (Spanish or Vidalia)
1/2cup sweet pickles, chopped
1/2cup mayonnaise (more or less to taste)
1tbsp dijon mustard
Method:
1. Put ham, pickles, and onion through the grinder using the
coarse grinding plate following the operating instructions
on page 4.
2. Add the mayonnaise and mustard. Mix well.
Stuffed Banana Peppers
Servings: 6 peppers as an appetizer
Ingredients:
11/2lbs beef chuck cut into 1” cubes
1cup oatmeal
1/2cup diced onion
1/2cup chopped parsley
1/2cup ketchup
2tsp worcestershire sauce
2tsp salt
1tsp black pepper
12 banana (or finger) peppers, sweet or hot
(stem and seeds removed)
Oil for frying
Tomato sauce to serve on the side if desired
Method:
1. In a medium size bowl, combine all of the ingredients except
the peppers, oil, and tomato sauce. Mix well.
2. Allow several hours to marinate if possible.
3. Grind the mixture using the fine or medium cutting plates
following the operating instructions on page 4.
4. Stuff the ground mixture into the prepared peppers.
5. Heat oil in a sauté pan.
6. Saute the peppers in batches until well browned and the meat
mixture is fully cooked.
7. If desired serve with Tomato Sauce
Note: For a different flavor use pickled peppers instead of fresh.
Shake off excess liquid before stuffing.

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Lemon and Port Wine Poached Fig Tarts
Servings: 12 tarts
Ingredients:
12 pre-baked 3” tart shells
11/2cups dried figs
11/2cups port wine or any other sweet red wine
1cup toasted pecans, coarsely chopped
11/2cups prepared lemon pie filling
Whipped cream as needed
Fresh raspberries and mint leaves for garnish
Method:
1. Combine figs and wine in a small sauce pan. Bring to a
simmer for 5 minutes.
2. Turn off heat and allow figs to cool in the wine.
3. Drain off excess liquid and save for filling.
4. Grind the cooled figs using coarse grinding plate following the
operating instructions on page 4.
5. Combine the ground figs and toasted pecans with the
additional poaching liquid.
6. Spread a layer of filling onto each of the pastryshells.
Note: If there is leftover filling, put it into the freezer for
future use.
7. Top each of the shells with lemon pie filling.
8. Mound the top with whipped cream.
9. Garnish with raspberries and a mint sprig.
Note: If any poaching liquid is left over it can be combined with
some fresh raspberries and pureed in a blender for a
complementary sauce.

©2004 Keystone Manufacturing Company,Inc.
®
ONE-YEAR LIMITED WARRANTY
Your Deni Professional Meat Grinder is warranted for one year from date of
purchase or receipt against all defects in material and workmanship. Should your
appliance prove defective within one year from date of purchase or receipt, returnthe
unit, freight prepaid, along with an explanation of the claim. If purchased in the U.S.A.
or other country,please send to: Keystone Manufacturing Company,Inc. 33 Norris
Street, Buffalo, NY 14207. If purchased in Canada, please send to: Keystone
Manufacturing Company, Inc., 151 Cushman Road, St. Catharines, Ontario L2M 6T4.
(Please package your appliance carefully in its original box and packing material to
avoid damage in transit. Keystone is not responsible for any damage caused to the
appliance in return shipment.) Under this warranty, Keystone Manufacturing Company,
Inc. undertakes to repair or replace any parts found to be defective.
This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply,or dismantled or interfered with in any way or damaged
through misuse.
We ask that you kindly fill in the details on your warranty card and return it within
one week from date of purchase or receipt.
This warranty gives you specific legal rights. You may also have other rights which
vary from state/province to state/province.
CUSTOMER SERVICE
If you have any questions or
problems regarding the operation
of your Deni Meat Grinder, call our
customer service department toll
free:
www.deni.com
Deni by Keystone Manufacturing Company, Inc.®
Monday through Friday
8:30 a.m. to 5:00 p.m.
(Eastern Standard Time)
1-800-DENI-VAC
1-800-3364-822
or email us at
custser[email protected]