Deni 3400 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
Model #3400
550 Watts

1
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, turn off 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 offposition 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 recommended for children.
nUnplug from outlet when not in use, before putting on
or taking offparts, and beforecleaning.
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 injury and/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
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.
nUsing attachments not recommended or sold by
Keystone Manufacturing Co., Inc. may cause hazards.

2
Meat Grinder
Features
Operating Buttons
•On
•Off
•Reverse
Locking Knob
Stainless Steel
Motor Housing
Food Pusher
Hopper Tray
Grinder Head
Feed Screw
Cutting Blade
Grinding Plates
•Coarse
•Medium
•Fine
Cap
Sausage Stuffer

3
Functions
Operating Allows you to turn the unit ON, OFF and REVERSE the
Buttons: direction of the feed screw if the unit jams.
Locking Knob: 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 beforegoing 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.

4
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 surethe 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)
6. Insert the grinder head into the opening
of the motor housing. Turn slowly and
push in, until it is firmly seated.
Note: You may need to loosen the locking
knob to allow the grinder head to be fully
inserted. (Figure 5)
7. Secure the grinder head by turning the
locking knob until tight. (Figure6)
8. Place the hopper tray on the feed tube.
(Figure 7)
9. 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. Insertfeed screw into grinder tube.
2. Place the coarse grinding plate onto the feed screw.
3. Place wide end of sausage stuffer against the grinding
plate. Hold in place while attaching the screw ring.
4. Insert grinder tube into the motor unit and tighten the
locking knob to secure.
How ToOperate
1. Beforeusing 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 are not 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. Turn the grinder on. The ground meat will come out
through the grinding plate in the head. Note: The
grinder must be on BEFORE adding food.

5
6. 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)
7. Turn the unit OFF 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.
How ToMake 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. Fryup 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 through-
out the length of casing.
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.

6
Meat Grinder
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 arenot 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 surethe meat is as cold as possible, without being
frozen, before you grind it. Cold meat is easier to grind
and the fat doesn’tclog 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 unit is OFF and the motor has stopped completely
before disassembling the unit.
nUnscrew cap.
nTo remove grinding 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 turn the 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.
nCut food into strips or cubes slightly smaller than the
opening on the feeding tube.
nDo not grind hard foods such as bones and nuts.
nDo not grind ginger and other materials with hardfiber.
nDo not use the unit for morethan 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 surefood 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.
nTomaintain 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
moreinformation, 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.

8
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.

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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. 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
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.

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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 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.

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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.

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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 1/4hours. Spoon off excess fat.
Combine ketchup, brown sugar, and mustard, spread over
meat. Bake an additional 10-150 minutes.
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.

©2007 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. 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.
Weask 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]