Deni 3301 Owner's manual

Model 3200
IMPORTANT
Please keep these instructions
and your original box
packaging. INSTRUCTIONS
FOR PROPER USE AND CARE
BONUS
Includes
Recipes
Classic
Meat Grinder
Model #3301
®

1
®
■Do not operate with a damaged cord, plug, after the appliance
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.
■Using attachments not recommended or sold by Keystone
Manufacturing Co., Inc. may cause hazards.
■Do not use outdoors, household use only. Do not use for
industrial purposes.
■Do not let cordhang over edge of table or counter.Do not
let cord come in contact with hot surfaces, including the stove.
■WARNING: The cutting blade is sharp. Handle with care when
both using and cleaning.
■Do not place near hot gas, electric burner, in an oven, or in a
dishwasher.
■If motor stalls, turnoff immediately and unplug power unit. To
avoid injury, first detach meat grinder head then disassemble
and remove clogged pieces.
■Do 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.
■The meat grinder should always be in the “OFF” position
before inserting or removing plug from a wall outlet.
Beforeplugging in, ensurethe “ON/OFF/R” switch is turned
to the “OFF”
position.
■Do not pull on the power cordto disconnect, pull on the head
of the plug.
■This meat grinder should not be used for other than the
intended use.
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions
should always be observed, including the following:
■Read all of the instructions.
■To protect against risk of electrical shock, do not put
meat grinder in water, other liquid, or where water may
flood the area.
■Place the meat grinder securely in the center of the
counter or work space on a flat surface.
■Close adult supervision must be provided when this
appliance is used by or near children. This appliance is
not recommended for children.
■This appliance is not intended for use by persons
(including children) with reduced physical, sensory,or
mental capabilities, or a lack of experience and knowl-
edge unless they have been given supervision or instruc-
tion concerning use of the appliance by a person respon-
sible for their safety.
■Unplug from outlet when not in use, beforeputting on
or taking off parts, and before cleaning.
■Avoid 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 injury and/or damage to the
meat grinder.
■Do 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.

2
Classic Meat Grinder
■Never leave grinder unattended while it is operating.
■The 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.
■After use, there would be a little food left in the grinder
head. This is normal. There might be a bit of black metal
powder adhering to the ground food in the end. Please
pick them out and throw away.Do not eat them.
■To avoid jamming, do not force to operate the unit with
excessive pressure.
■When the circuit breaker activates, do not switch on.
■When carrying unit, be sureto hold the motor housing
with both hands. Do not carry the unit by holding only
the hopper plate or head.
■Do not grind hardfoods such as bones, nuts, etc.
■Do not grind ginger and other materials with hard fiber.
■Continuous running of the meat grinder should not be
morethan 10 minutes before it is used again. It must
cool down approximately 10 minutes.
■Reverse function is prohibited while the appliance is
operating. Wait at least one minute until grinder has
come to a complete stop. Otherwise, it may cause an
abnormal noise, vibration or an electric spark. This could
damage the product.
SAVE THESE INSTRUCTIONS
Functions
Operating Allows you to turn the unit ON, OFF and
Switches: REVERSE the direction of the feed screw
if the unit jams.
Locking Button: Holds the grinder 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 Tray: Holds food to be ground.
Grinder 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.
Stuffer:
Cap: Holds the cutting blade and cutting plates
in place during grinding.

3
Features
Operating Buttons
•On
•Off
•Reverse
Locking Button
Motor Housing
Food Pusher
Hopper Tray
Grinder Head
Grinding Plates
•Coarse
•Medium
•Fine
Cutting Blade
Feed Screw
Cap
Sausage Stuffer
Handle
Reverse Switch
Feed Screw
Cutting
Blade
Grinding
Plate
Sausage
Stuffer
Cap
Sausage Assembly
®

7. Place the hopper tray on the feed tube. (Figure 8)
8. When you are ready to grind, use the food pusher to
push food gently, one piece at a time into the feeding
tube. Do not force the food into the tube.
How To Assemble Sausage Maker
1. Insert feed screw into grinder tube.
2. Position the cutting blade onto the feed screw with the
flat surface of the blade facing you.
3. Place the coarse grinding plate onto the feed screw,
against the flat sides of the cutting blade.
4. Place wide end of sausage stuffer against the grinding
plate. Hold in place while attaching the cap.
5. Insert grinder tube into the motor unit and turn counter
clockwise until the safety lock clicks into place.
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 so the air-vents
at the bottom and back arenot blocked.
3. Make sure the unit is OFF. Plug the unit in.
4. Place a bowl or plate beneath the grinding tube to catch
the ground meat.
5. Cut food into pieces (sinewless, boneless and fatless
meat is recommended, approx 3/4 x 3/4 x 2 inches) so
they fit easily into the hopper.
4
Classic Meat Grinder
Assembling
1. Make sure the unit is unplugged while assembling.
2. Insert the feed screw into the grinder tube, long end
first. (Figure 1)
3. Position the cutting blade onto the feed screw 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. (Figure2)
4. Position the desired cutting plate onto the feed screw,
against the flat sides of the cutting blade. Be sure the
notches on the cutting plate fit into the slots in the
grinder tube. (Figure 3)
5. Securely attach the cap to the end of the grinder tube.
(Figure 4) Do not over tighten.
6. Press the lock button and insert the grinder head into
the opening of the motor housing. Push in and turn
counter clockwise until the safety lock clicks into place.
(Figures 5, 6 and 7)

5
®
6. Plug in and turn “R/ON” switch to “ON”. Turn the
“ON/OFF/R switch to “ON”. The ground meat will come
out through the grinding plate in the head. Note: The
grinder must be ON BEFORE adding food.
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. (Figure 8)
8. Turnthe unit OFF when complete.
Cutting Plates
■Fine: used for breakfast sausages, spreads, pâtés, baby
food, and hamburgers.
■Medium: used for Polish and Italian style sausages,
ground meat in soups or relishes.
■Coarse: used for salami and larger style sausages,
ground meat for chili or with vegetables.
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. Measurethe seasonings for the recipe you areusing 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.
10. Slowly feed the meat, with the pusher, into the hopper
opening. When the ground meat is flush with the opening
of the stuffing tube, pull off 2 inches of casing and tie into
aknot.
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.

6
Classic Meat Grinder
12. Slide leftover casing off stuffing 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 off links 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
■Make sure the meat is as cold as possible, without being
frozen, beforeyou grind it. Cold meat is easier to grind
and the fat doesn’tclog up the grinding plate.
■When 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’tstick to your fingers.
Cleaning
■Make sure the unit is OFF and the motor has stopped completely
before disassembling the unit.
■Unplug from the power outlet. Press the lock button. Turn the
grinder head until you can remove the cap.
■To remove grinding plate easily, knock the head on the table with
the cutting plate face up.
■Wash 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.
■Wipe motor housing with a damp cloth. Do not immerse in water.
■Coat feed screw, cutting blade, and cutting plates with salad oil
after washing and drying. Note: The oil will keep parts lubricated.

7
®
Hints and Tips
■When carrying the unit, be sure to hold motor housing
with both hands. Do not hold or carry by the hopper
plate.
■Make sure all parts are tightly assembled. Loose parts
will cause food to get caught and clog up the grinder.
■Always turn the unit ON before inserting food.
■Process a small amount of fat from the meat through the
meat grinder before grinding to lubricate the grinding
mechanism.
■Cut food into strips or cubes slightly smaller than the
opening on the feeding tube.
■Do not grind hard foods such as bones.
■Do not grind ginger and other materials with hardfiber.
■Do not use the unit for morethan 20 minutes without
interruption. If longer use is necessary, allow unit to cool
down thoroughly before reusing it.
■To avoid jamming, do not apply excessive pressure while
operating.
■Grinding bread pieces may help to remove food residue
left in the meat grinder after use.
■Chill meat before grinding to reduce the loss of juices.
■Refrigerate ground meat immediately and cook within 24
hours.
■Make surefood is free of bone, tough tendon, nutshells,
etc. before grinding.
■Do not use food pusher on bread crumbs. They will feed
themselves.
■When making bread crumbs, only use the coarse grinding
disc.
■Never try to undo the parts or to repair the unit by
yourself, contact Keystone Manufacturing Company, Inc.
■When switching from ON to OFF then to REVERSE or
vice versa, wait about 6 seconds to assure that the motor
has stopped completely.
■Tomaintain 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’svacuum
sealers or vacuum packaging systems. To order, or for
more information, call 1-800-DENI-VAC.
Troubleshooting
■Meat Grinder shut off or no meat is coming out.
The unit may be jammed. Shut it OFF. Press “R” on both
switches 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.

8
Classic Meat Grinder
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
instructions on page 4.
3. When you are finished grinding, remove the grinding plate
and attach the large sausage stuffer to the meat grinder
following 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
Procedurefor Cajun Spice Mixture:
1. Combine the ingredients.
2. Mix well and store in a covered container.
Continued on the next page.

9
®
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. Turn the 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.

10
Classic Meat Grinder
Breakfast Sausage
Servings: 2 lbs breakfast sausage
Ingredients:
2lbs well marbled, pork butt cut into 1” cubes
1tbsp 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 stuffthe 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.

11
®
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 a large bowl. Mix well and allow several hours to blend the
flavors.
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
amedium 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.

12
Classic Meat Grinder
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 (moreor 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/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.

13
®
Meat Loaf
Serves: 6
Ingredients:
2eggs, beaten
3/4cup milk
2-3 slices day old bread
1/2cup finely chopped onion
2tbsp snipped parsley
2tsp worcestershire sauce
1tsp salt
1/2tsp ground sage
11/2pounds chuck beef roast
1/4cup ketchup
2tsp brown sugar
1tsp dry mustard
Method:
1. Preheat oven to 350°F.
2. Using the medium grinding plate, grind bread and then beef,
following the instructions on page 4.
3. Combine eggs, milk, stir in bread crumbs, parsley, salt, sage
and 1/8tsp of pepper.Add beef, mix well. Pat mixtureinto a
8”x 4”x 2” loaf pan. Bake for 45 minutes to 1 hour. Spoon off
excess fat. Combine ketchup, brown sugar, and mustard,
spread over meat. Bake an additional 10-15 minutes. NOTE:
Cooking times may vary.
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. Turnoffheat 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.

©2010 Keystone Manufacturing Company,Inc.
ONE-YEAR LIMITED WARRANTY
Your Deni 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, return the unit, freight prepaid, along
with an explanation of the claim. Please send to: Keystone Manufacturing Company,
Inc. 800 Hertel Ave., Buffalo, NY 14207. (Please package your appliance carefully in its
original box and packing material to avoid damage in transit. Keystone is not responsi-
ble 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.
(EasternStandard Time)
1-800-DENI-VAC
1-800-3364-822
or email us at
[email protected]

Model 3200
IMPORTANT
Conservez ces instructions
et votrecontenant
d’emballage d’origine. INSTRUCTIONS
D’UTILISATION ET D’ENTRETIEN
BONUS
Comprend des
recettes
Classic
Hache-viande
Modèle #3301
®

16
Hache-viande
■N’utilisez pas cet appareil à l’extérieur ou pour des applications autres
que les applications domestiques.
■Ne le laissez pas le cordon d’alimentation électrique pendre sur le
bord d’une table ou d’un comptoir. Ne laissez pas le cordon
d’alimentation en contact avec des surfaces chaudes, comme un poêle.
■AVERTISSEMENT: La lame de coupe est très tranchante.
Manutentionnez-la avec soin lorsque vous l’utilisez et lorsque vous la
nettoyez.
■Ne placez pas le hache-viande à proximité d’un brûleur au gaz ou à
l’électricité chaud, près d’un four et ne le placez pas au lave-vaisselle.
■Ne laissez pas le hache-viande sans surveillance pendant que vous
l’utilisez.
■Si le moteur bloque, coupez immédiatement l’alimentation électrique
et débranchez-le. Pour éviter les blessures, retirez d’abordla tête du
hache-viande puis démontez-le et retirez-en les morceaux bloqués.
■N’utilisez pas de rallonge électrique avec ce hache-viande. Si une
rallonge doit absolument êtreutilisée, elle doit avoir des valeurs
nominales égales, voire supérieures à celles de cet appareil.
■Le hache-viande doit toujours être en position « OFF » avant d’insérer
la prise dans la prise murale ou de la retirer de cette dernière.
■Ne débranchez pas le hache-viande en tirant sur le cordon électrique.
Pour débrancher le cordon, tenez la prise et non le cordon.
■Ce hache-viande ne doit pas êtreutilisé pour des applications autres
que celles pour lesquelles il a été conçu.
■Le hache-viande Deni a une prise polarisée (l’une des lames est plus
large que l’autre). Cette prise ne peut être insérée dans la prise murale
polarisée que dans une seule direction. C’est un dispositif de sécurité.
Inversez la prise si elle ne peut pas êtreinsérée dans la prise murale.
Communiquez avec un électricien qualifié si vous ne pouvez toujours
pas insérer la prise électrique dans la prise murale. N'essayez pas de
détruire ce dispositif de sécurité.
■Pour éviter les blocages, n’exercez pas une pression excessive quand
vous utilisez l’appareil.
MISES EN GARDE IMPORTANTES
Lorsque vous utilisez cet appareil électrique, vous devez toujours
observer certaines mesures de sécurité, notamment celles qui
suivent:
■Lisez toutes les instructions.
■Pour vous protéger contre les chocs électriques, ne placez pas le
hache-viande dans l’eau ou dans un autre liquide ou à un endroit
qui risque d’être inondé par l’eau.
■Placez le hache-viande au centre d’un comptoir ou d’une surface
de travail.
■Un adulte doit constamment exercer une surveillance de près
quand l’appareil est employé par des enfants. Cet appareil n’est
pas recommandé pour les enfants.
■Débranchez l’appareil lorsqu’il n’est pas utilisé, avant d’y installer
ou d’en retirer des composants ou avant de le nettoyer.
■Évitez tout contact avec les pièces mobiles de l’appareil. N’y
entrez jamais des aliments avec les mains. Utilisez toujours le
poussoir.Conservez les cheveux, les mains, les vêtements et les
ustensiles loin des pièces mobiles lorsque vous utilisez l’appareil
pour réduire les risques de blessures et (ou) de dommages au
hache-viande.
■N’utilisez pas les doigts pour retire les aliments du disque de
décharge pendant que l’appareil est en marche pour ne pas vous
blesser. MISE EN GARDE: N’INSÉREZ PAS LES DOIGTS PRÈS
DE LA TRÉMIE OU DE LA TÊTE PENDANT DE L’APPAREIL
PENDANT QUE CE DERNIER EST EN MARCHE.
■N’utilisez pas l’appareil lorsque le cordon d’alimentation
électrique ou la prise est endommagé, si le hache-viande ne
fonctionne pas comme il devrait, s’il a été échappé ou s’il est
endommagé. Renvoyez-le à la société Keystone Manufacturing
Company Inc. pour qu’on l’examine, qu’on le répare ou qu’on
yfasse les ajustements électriques ou mécaniques nécessaires.
■L’utilisation d’accessoires non recommandés ou non vendus par
la société Keystone Manufacturing Company Inc. peut présenter
des dangers.

17
Hache-viande
■Avant de brancher l’appareil, assurez-vous que le commutateur «
ON/OFF/R » est en position « OFF ».
CONSERVEZ CES INSTRUCTIONS
Fonctions
Boutons de Ces boutons vous permettent de mettre l’appareil
fonctionnement: en marche, de l’arrêter et de mettre la vis sans fin
en marche inverse si elle se bloque.
Bouton de Ce bouton tient la tête fermement en place.
verrouillage:
Bâti du moteur: Le bâti sert de coquille extérieure pour le moteur.
Poussoir pour Ce poussoir sert à faire entrer les aliments dans
les aliments: l’ouverturede la trémie.
Plateau de Le plateau contient les aliments à hacher.
la trémie:
Tête de La tête contient la vis sans fin, la lame et les
hachage: plaques de coupe pour le hachoir.
Vis sans fin: La vis fait tourner la lame de coupe pour hacher la
viande.
Lame de coupe: La lame coupe les aliments avant que ceux-ci ne
passent dans les plaques de hachage.
Plaques de Les plaques hachent la viande pour lui donner la
coupe: texture désirée: fine, moyenne ou grossière.
Poussoir à Ce poussoir sertde tunnel pour remplir les
saucisses : boyaux à saucisses.
Capuchon: Le capuchon retient la lame de coupe et les
plaques de hachage en place pendant le hachage.
■Il restera des particules d’aliments dans la tête du hache-viande
après son utilisation. C’est normal. Il pourrait y avoir une
petite quantité de poudre noire de métal qui adhère aux ali-
ments broyés. Retirez ces particules de métal et jetez-les. Ne
les mangez pas.
■Quand le disjoncteur se déclenche, ne mettez pas l’appareil en
marche.
■Cet appareil n’est pas conçu pour être utilisé par des person-
nes, y compris les enfants, ayant une capacité physique, sen-
sorielle ou mentale réduite ou qui n’ont pas d’expérience et les
connaissances nécessaires, sauf si elles sont supervisées ou si
elles ont reçu des instructions sur l’utilisation de l’appareil par
une personne responsable de leur sécurité.
■Lorsque vous transportez l’appareil, tenez le logement du
moteur avec les deux mains. Ne transportez pas l’appareil en
tenant uniquement la plaque de la trémie ou par la tête.
■Ne broyez pas des aliments durs, comme des os, des noix, etc.
■Ne broyez pas de gingembre ou d’autres matières contenant
des fibres dures.
■L’utilisation continue du hache-viande ne devrait pas dépasser
10 minutes avant d’utiliser l’appareil de nouveau. L’appareil doit
se refroidir pendant environ 10 minutes.
■La fonction d’inversion est interdite pendant que vous utilisez
l’appareil. Attendez au moins une minute jusqu’à ce que le
hache-viande soit complètement arrêté. Autrement, l’appareil
pourrait émettre des bruits anormaux, des vibrations ou des
étincelles électriques. Cela pourrait endommager l’appareil.
■N’utilisez pas l’appareil à l’extérieur; cet appareil est conçu pour
des applications domestiques uniquement. N’utilisez pas cet
appareil à des fins industrielles.

18
Bouton de contrôle
•On
•Off
•Reverse (inversion)
Plateau de la trémie
Tête du hache-viande
Plaques du
hache-viande
•Grossier
•Moyen
•Fin
Lame
Vis sans fin
Capuchon
Poussoir à saucisses
®
Caractéristiques
Poussoir pour les aliments
Verrouillage du Bouton
Reverse (inversion)
Vis sans fin
Lame
Plaques du
hache-viande
Poussoir à saucisses
Capuchon
Sausage Assembly
Bâti en acier inoxydable pour le
moteur

19
®
Assemblage
1. Assurez-vous que l’appareil est débranché pendant que vous
l’assemblez.
2. Insérez la vis sans fin dans le tube de hachage; insérez d’abord
l’extrémité la plus longue. (Figure1)
3. Placez la lame de coupe sur la vis sans fin de sorte que la sur-
face plate de la lame soit orientée vers vous. NOTE: Si la lame
n’est pas bien insérée, la viande ne sera pas hachée et la
plaque de coupe pourrait être endommagée. (Figure 2)
4. Placez la plaque de coupe désirée sur la vis sans fin, à côté des
surfaces plates de la lame de coupe. Assurez-vous que les
encoches de la plaque de coupe sont insérées dans les fentes
pratiquées dans le tube de hachage. (Figure 3)
5. Installez le capuchon en toute sécurité sur l’extrémité du tube
de hachage. (Figure 4) Ne serrez pas à l’excès.
6. Appuyez sur le bouton de verrouillage. Insérez la tête de recti-
fieuse dans l'ouverture du logement de moteur. Enfoncez et
tournez contre dans le sens des aiguilles d'une montre jusqu'à
ce que la sécurité clique dans l'endroit. (Figure 5, 6, 7)
7. Verrouillez la tête de hachage en tournant le bouton de ver-
rouillage jusqu’à ce que l’assemblage soit bien serré. (Figure 6)
8. Utilisez le poussoir pour pousser délicatement les aliments, un
morceau à la fois dans la trémie. N’insérez pas les aliments de
force dans la trémie.
Assemblage du poussoir à saucisses
1. Insérez la vis sans fin sur le tube de hachage.
2. Placez la plaque de hachage grossier sur la vis sans fin.
3. Placez l’extrémité la plus grande du poussoir à saucisses sur la
plaque de hachage. Tenez ces pièces ensemble pendant que
vous installez la vis à anneau.
4. Insérez le tube de hachage sur le bloc moteur et serrez bien le
bouton de verrouillage.
Mode d’utilisation
1. Avant d’utiliser votre appareil pour la première fois, retirez tous
les matériaux d’emballage et lavez les composants. NE LES
placez pas au lave-vaisselle.
2. Placez l’appareil sur une surface de travail résistante afin que les
bouches d’aération situées au fond et à l’arrièrede l’appareil ne
soient pas bloquées.
3. Assurez-vous que l’appareil est en position «OFF». Branchez
l’appareil.
4. Placez un bol ou une assiette sous le tube de hachage pour
recevoir la viande hachée.
5. Coupez les aliments en morceaux; retirez les tendons, les os et
le gras; les morceaux de viande devraient mesurer 3/4 x 3/4 x 2
po pour entrer facilement dans la trémie.
6. Mettez le hache-viande en marche. La viande hachée sortira
par les plaques de hachage de la tête. Note: Il faut mettre le
hache-viande en marche AVANT d’y verser des aliments.