Waring MG100 User manual

MEAT GRINDER
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
MG100
INSTRUCTION MANUAL

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following.
1. READ ALL INSTRUCTIONS.
2. To protect against risk of electrical shock, do not put appliance in
water or other liquid.
3. Close supervision is necessary when any appliance is used by or near
children. This appliance is not recommended for use by children.
4. Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning.
5. Avoid contacting moving parts.
6. Never put the unit near a hot burner, in an oven, or in a dishwasher.
7. Do not operate the Waring Pro™Meat Grinder, or any other electrical
equipment, with a damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in any manner. Return
to the nearest authorized service centre for examination, repair,
or adjustment.
8. NEVER FEED FOOD BY HAND; ALWAYS USE THE PUSHER.
Keep hands, hair, clothing and utensils away from moving discs
during operation to reduce the risk of personal injury and/or damage
to the Waring Pro™Meat Grinder.
9. Do not use outdoors, or use for other than intended use.
10. Warning- the cutting blade is sharp; handle with care both when
using and when cleaning.
11. Do not let cord hang over edge of table or counter, contact sharp
edges, or touch hot surfaces.
12. Do not pull on the power cord to disconnect.
13. Never plug in the appliance where water may flood the area.
14. Place the appliance on a firm and stable surface.
15. NEVER PUT YOUR FINGERS NEAR THE FOOD CHUTE WHILE
GRINDER IS IN OPERATION.
16. Ensure that the appliance is not placed close to the edge of the table,
worktop, etc. where it can be pushed off or fall.
17. The use of attachments not recommended or sold by the manufacturer
may cause fire, electric shock or injury.
18. Never use abrasive cleaning agents or abrasive cloths when cleaning
the unit.
19. Do not use fingers to scrape food away from Cutting Blade while
appliance is in operation. Cut type injury may result.
20. Only use the unit when completely assembled.
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21. Do not leave the Waring Pro™Meat Grinder unattended while it
is running.
22. Before using for the first time, remove all packaging and wash parts.
23. This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug will fit in a
polarized outlet only one way. If the plug does not fit the outlet
perfectly, reverse the plug. If it should still not fit, contact a qualified
electrician. Do not modify the plug in any way.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
PARTS
6
7
13
14
12
10
15
11
9
8
4
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3
5
1. On/Off/Reverse Switch
2. Locking Knob
3. Motor Housing
4. Attachment Opening
5. Food Pusher
6. Die-Cast Hopper
7. Grinder/Feeder Head
8. Feed Screw
9. Cutting Blade
10. Cutting Plate (fine)
11. Cutting Plate (medium)
12. Cutting Plate (coarse)
13. Sausage Attachment (small)
14. Sausage Attachment (large)
15. Screwing Ring

CUTTING PLATES
Fine Cutting Plate- Great for spreads, patés, baby food, and
hamburgers
Medium Cutting Plate- Great for ground meat used in soups, or for
relishes
Coarse Cutting Plate- Great for ground meat used in chili, or for
vegetables
THESE PLATES ARE NOT DISHWASHER SAFE. PLEASE HAND-WASH ONLY!
HELPFUL HINTS
• Grinding stale bread pieces may help remove food residue left in
the Waring Pro™Meat Grinder after use.
• Cut food into strips or cubes slightly smaller than the opening on the
Die-Cast Hopper.
• Make sure food is free of bone, tough tendon, nutshells, etc. before
grinding.
• Raw meat and fish should be thoroughly chilled (not frozen) before
grinding to reduce the loss of juices.
Freshly ground meat should be refrigerated and cooked within
24 hours.
•During extended grinding, fats from meats can build up inside the
grinder tube, slowing down grinding and straining the motor. If this
happens, you should stop the Waring Pro™Meat Grinder, wash parts
in hot water, and reassemble. When possible, alternate bread with
meat. This helps keep the feed screw clean.
• Trim a handful of fat from meat. Process the fat through the hopper
to lubricate grinding mmechanism for better processing results.
• For best drying results, prepare sausage a day or two prior to use.
TO MAKE SAUSAGES
The sausage attachments allow you to blend meats and spices for
homemade sausages.
METHOD #1
* If you have purchased dry casings, they must be soaked in cold
water, or a mixture of 2 cups water and 1 tablespoon of vinegar,
until they become soft and pliable. Soak for approximately 1 hour
changing water 3 times to rinse salt off.
* Meats should be cut into cubes that will fit through the Die Cast
Hopper opening and mixed with seasonings before making
sausages.
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ASSEMBLING
1. Make sure unit is unplugged while assembling.
2. Place Grinder/Feeder Head tightly into Attachment Opening. 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 Grinder Tube, long end spindle first; turn it
slightly until it is set into Motor Housing.
4. NOTE:Position Cutting Blade onto Feed Screw shaft with the flat cutting
surface facing out from the Feed Screw. If it is not fitted properly, meat
will not be ground and the cutting plate may be permanently damaged.
5. Position the desired Cutting Plate onto the flat sides of the Cutting
Blade. Ensure that the two locking tabs of the Cutting Plate fit into
the slots of the Grinder/Feeder Head.
6. Secure Screw Ring to the end of the Grinder/Feeder Head by
turning clockwise.
7. Place Die-Cast Hopper on the Grinder/Feeder Head.
HOW TO USE
1. Before first use, wash all parts of the Waring Pro™Meat Grinder.
2. Place the Waring Pro™Meat Grinder on a stable work surface.
3. Make sure the On/Off/Reverse Switch is in the “Off” position.
4. Insert plug into wall outlet.
5. Place a wide, shallow bowl or plate beneath the grinder tube to
catch food.
6. Switch appliance to “On” position. The Waring Pro™Meat Grinder
must ALWAYS be “On” before adding food.
7. Cut food into strips or cubes slightly smaller than the opening on
the Die-Cast Hopper.
8. Place food on the Die-Cast Hopper and use Pusher to feed
food through opening.
9. Use the Food Pusher to gently feed food, one piece at a time.
Do not force the food into the Grinder/Feeder Head.
NOTE - REVERSE SWITCH
If the motor slows or stops, this may be due to jammed food. Immediately
switch the Waring Pro™to its “Off” position. Press the Reverse Switch to
push the food in the opposite direction. Release the Reverse Switch and
turn the Meat Grinder “On” again. If the Meat Grinder should get jammed
again, you may need to switch it “Off”, Unplug, disassemble the Grinder
Head, and clean the internal parts.
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7. Place seasoned meat cubes into the Die Cast Hopper and turn the
unit “ON”. Push the meat cubes in the Die Cast Hopper opening
with Pusher until the mixture appears at the end of the Sausage
Attachment. Turn the unit “OFF” and tie a knot at the end of the 2"
(5 cm) casing overhang.
8. Turn unit “ON” and feed the meat cubes into the Die Cast Hopper
opening until all the meat cubes have been used or the casing is
approximately 2" (5 cm) from being completely full.
9. Turn unit “OFF”, Remove the end of the casing from the Sausage
attachment, and tie a knot in the open end of the casing. If air
bubbles have formed, use a knife or needle to burst.
10. Sausages can be made to the desired length by twisting the casing
at intervals.
NOTE: To avoid over-stretching and splitting the casing, do not make
the sausages too thick. The meat mixture will expand slightly during
cooking. Keep casing moist, water frequently. Meat can be seasoned
before or after grinding.
METHOD #2
1. Pre-grind seasoned meat cubes.
2. Follow steps 5 to 10 from method #1.
CLEAN AND CARE
• Always unplug motor unit when not in use, before inserting or
removing parts, and before cleaning.
• Never immerse power unit in water or other liquid.
• Wash all parts except motor unit in hot soapy water, using care
when handling the sharp blades.
• Rinse these parts with clear hot water, then dry.
REMOVABLE PARTS ARE NOT DISHWASHER SAFE!
• Wipe motor unit with a damp cloth. Do not use harsh or
abrasive cleaners.
• Cutting blade and cutting plate should be coated with cooking oil
after washing and then wrapped in grease-proof paper to keep them
lubricated and rust-free.
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1. Assemble Grinder/Feeder Head
to Motor Housing.
2. Insert Feed Screw into the
Grinder/Feeder Head.
3. Assemble Cutting Blade on the
end of the Feed Screw.
4. Place the coarse Cutting Plate in
the Grinder/Feeder Head.
5. Put the desired Sausage
Attachment (small or large) into
the Screwing Ring and screw
onto the Grinder/Feeder Head.
6. Slide casing all the way to the end
of the Sausage Attachment, leaving
approximately 2" overhanging the
end of the Sausage Attachment.
Grinder/Feeder Head
Motor Housing
Feed Screw
Grinder/Feeder Head
Cutting Blade
Coarse Cutting
Plate
Grinder/Feeder Head
Grinder/Feeder Head
Sausage Attachment
Screwing Ring
Pusher
Die Cast
Hopper
Sausage Attachment
Casing

Italian Fennel Sausage
Makes 4 pounds sausage
4 pounds pork butt
6 cloves garlic, peeled and minced
1/4 cup Italian parsley leaves, packed
1-1/2 tablespoons fennel seeds, crushed
1/2 tablespoon oregano
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
Remove any gristle from meat. Cut into 1 - inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 8 and up to 24 hours for best flavor.
Assemble Waring Pro™Meat Grinder with Fine or Medium Cutting
Plate. Grind sausage. Stuff sausage into prepared casings, form into
patties or leave loose as needed. Fresh sausage should be cooked
within 24 hours or double wrapped and frozen. Cook thoroughly before
serving - internal temperature should register 160° F when tested with
an instant read thermometer.
Nutritional information per suggested serving:
Calories 183 (48% from fat) • carb. 1g • pro. 22g • fat 9g • sat. fat 3g
chol. 73mg • sod.244 • calc. 39mg • fiber 0g
Andouille Sausage
With its distinctly smoky flavor, traditional Andouille sausage is a
staple of Cajun cookery and an important ingredient in jambalayas
and gumbos. The unsmoked version is made in smaller links and is
known as Andouillette.
Makes 3 pounds
3 pounds boneless pork butt (may substitute half turkey for a
lighter sausage)
4 - 6 large cloves garlic, peeled and minced
1 teaspoon browning sauce such as Gravy Master™
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RECIPES
Chicken, Feta & Spinach Sausage
Makes 5 pounds sausage
3 pounds boneless, skinless chicken thighs
1 pound boneless, skinless chicken breast
8 ounces crumbled feta cheese
4 cloves garlic, peeled and minced
1 tablespoon oregano
2 teaspoons basil
1 teaspoon chopped lemon zest
2 teaspoons kosher salt
1teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 ounces fresh spinach, shredded/chopped
Remove gristle, cartilage and large amounts of excess fat from the
chicken, cut into 1 - inch cubes. Place chicken in a large bowl. Add feta
cheese, garlic, oregano, basil, lemon zest, salt, pepper, and pepper
flakes to chicken. Stir to combine. Mixture can be ground immediately,
or covered and refrigerated for up to 24 hours for a more intense flavor.
Just before grinding, stir shredded spinach into chicken mixture.
Assemble Waring Pro™Meat Grinder with the Medium Cutting Plate.
Grind chicken mixture with the medium cutting plate of the Waring Pro™
Meat Grinder. Sausage may be stuffed into prepared casings or shaped
into patties for cooking. Fresh sausage should be cooked within 24
hours or double wrapped and frozen. Cook thoroughly before serving -
internal temperature should register 170° F when tested with an instant
read thermometer.
Nutritional information per suggested serving:
Calories 213 (46% from fat) • carb. 1g • pro. 27g • fat 11g • sat. fat
4g chol 94mg • sod. 341mg • calc. 81mg • fiber 0g
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1-1/2 tablespoons rubbed sage
2 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper, optional
Remove any visible gristle from meat. Cut turkey and pork into 1 - inch
cubes. Place meats in a large bowl and add the remaining ingredients.
Stir well to combine. Cover and refrigerate for at least 8 and up to
24 hours.
Assemble Waring Pro™Meat Grinder with the medium cutting plate.
Grind meat, mixing turkey and pork evenly while grinding. Ground
sausage may be stuffed into prepared casings or formed into patties.
Fresh sausage should be cooked within 24 hours or double wrapped
and frozen. Cook thoroughly before serving - internal temperature
should register 170° F when tested with an instant read thermometer.
Nutritional information per suggested serving:
Calories 225 (45% from fat) • carb. 0g • pro. 30g• fat 11g • sat. fat
4g chol. 94mg • sod. 173mg • calc. 14mg • fiber 0g
Spicy Venison Sausage
Adding some pork butt makes the sausage a little moister, you may use
all venison if you wish.
Makes 4 pounds
3 pounds venison
1 pound pork butt
1 cloves garlic, peeled and minced
1-1/2 tablespoons kosher salt
1-1/2 tablespoons freshly ground pepper
2teaspoons sweet paprika
1 teaspoon honey
1teaspoon cayenne pepper
1/2 teaspoon rubbed sage
1/2 teaspoon savory
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2 teaspoons kosher salt
2 tablespoons sweet paprika
1/2-1 tablespoon cayenne pepper, to taste
1 tablespoon onion powder
2 teaspoons dry thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
1/8 teaspoon allspice
Remove any gristle from meat. Cut into 1 - inch cubes. Place meat
in a large bowl and combine with remaining ingredients. Cover and
refrigerate for at least 12 and up to 24 hours for best flavor.
Assemble Waring Pro™Meat Grinder with Medium or Large Cutting
Plate. Grind sausage. Stuff sausage into prepared casings tying
off links into desired lengths. Sausage may then be smoked in a
homestyle smoker. Recommended smoking temperature is 175° - 200°
F, and smoking time should be 4 to 6 hours. Suggested woods for
smoking Andouille are pecan or hickory. Cook thoroughly before
serving - internal temperature should register 160°F when tested with
an instant read thermometer. The andouille may then be used as is,
sliced thinly as an hors d’oeuvre, or as an ingredient in jambalaya,
gumbo or other Cajun dish. Smoked Andouille may be frozen.
Nutritional information per suggested serving:
Calories 339 (66% from fat) • carb. 2g • pro. 27g • fat 24g • sat. fat
9g chol. 68mg • sod. 300mg • calc. 25mg • fiber 0g
Country Breakfast Sausage
Pork is paired with turkey to make this breakfast favourite a little lighter.
Makes 4 pounds sausage
2 pounds boneless, skinless turkey thighs
2pounds boneless pork butt
1 tablespoon browning sauce, such as Gravy Master™
1 teaspoon kosher salt
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Remove any visible gristle from meat. Cut meats into 1 - inch cubes.
Place meats in a large bowl and add the remaining ingredients. Stir
well to combine. Cover and refrigerate for at least 8 and up to 24 hours.
Assemble Waring Pro™Meat Grinder with the medium cutting plate.
Grind meat, mixing venison and pork evenly while grinding. Ground
sausage may be stuffed into prepared casings or formed into patties.
Fresh sausage should be cooked within 24 hours or double wrapped
and frozen. Cook thoroughly before serving - internal temperature
should register 160° F when tested with an instant read thermometer.
Venison sausage may also be smoked in a homestyle smoker. Use
wood flavor of your choice, suggestions would include hickory or
mesquite. Recommended smoking temperature is 175° - 200° F,
and smoking time should be 4 to 6 hours. Cook or smoke sausage
thoroughly before serving - internal temperature should register
160° F when tested with an instant read thermometer.
Nutritional information per suggested serving:
Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat
2g chol. 97mg • sod. 431• calc. 14mg • fiber 0g
Waring Consumer Products
150 Milford Road
East Windsor, NJ 08520
www.waringproducts.com
Printed in Taiwan
MG100 IB
02WA23109
IB# 4267
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