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

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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.

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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

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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.

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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.

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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.

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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.

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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.